169 Stirling Road
#01-1149
Singapore 140169

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Wednesday:
12:00pm - 09:00pm

Thursday:
12:00pm - 09:00pm

Friday:
12:00pm - 09:00pm

Saturday:
12:00pm - 09:00pm

Sunday:
12:00pm - 09:00pm

Monday:
12:00pm - 09:00pm

Tuesday:
12:00pm - 09:00pm

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Reviews

From the Burpple community

For Masterchef Season 2 Chef Leon Lim’s appetiser in the finale, he made a Rojak Roll with churro, where judge Audra Morrice declared “I think you might want to put a patent on this dish right now.”

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Enjoyed watching MasterChef Singapore Season 2 Finals, where contestant Leon Lim made this Rojak Roll with Churro as his winning appetiser dish? Now, you can actually taste this in real life, with the chef himself making this dish right in front of you!

The Rojak Roll with Churro (S$14.90 for 2 pairs) was a combination of the Vietnamese roll with the key ingredients for Rojak wrapped in Vietnamese rice paper, and a stick of freshly-fried Churro (resembled a Youtiao but with a crunchy texture). The Rojak sauce was packed separately and could be dipped or poured over, but I would guess that pouring under would give myself more control to how much umami I would prefer with every bite. For sure, the roll was refreshing both in taste and in texture, but of course I wouldn’t think anyone would reject more chopped peanuts to improve on crunch and fragrance.

Although this was a wonderful creation that debuted during the culinary competition and recreated by Leon himself, I strongly believed that he would not be standing behind the counter for the rest of his life making the roll for his customers. Maybe, this would also bring about a new wave of local-inspired reinvented hawker dishes in our local food scene. But for now, this would make a novel snack for those who loved the concept.

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It was unfortunate that we went into Phase 2 (Heightened Alert) just shortly after Creatr. opened for business, but their takeaway business seemed to be going strong anyhow.

Their Chilli Crab Burger with Tofu Fries (S$29.90) used locally-sourced ingredients and made fresh, with sauces packed separately to keep the fried items crispy and solid. I liked how the crab cake patty crispy on the outside while keeping the crab meat juicy. And when the hot (nuke it if turned cold) chilli crab sauce was drizzled over, the subtle fishy smell from the crab meat was also covered up. Why fishy? Because it’s packed with real crab meat!

And it was also innovative to serve Tow Kwa strips instead of potatoes, just to convert carbs to proteins. But what was quietly clever about it was also that the fries would never turn soggy and that it would taste great even when it turned cold. And these sides would not be complete without the Sambal Aioli with Kaffir Lime Leaves dips for the extra spice and tang.

Pricey? Maybe, but if you could have the peace of mind that everything here were prepared fresh daily, that could probably justify.

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