It really is a feat that each dish still tasted distinct.
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Here are some of the standouts.
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The Steamed Egg Custard ($5) was served piping hot, and actually consisted of three layers. The top layer is a sprinkling of their gourmet fusion bak kwa and tobiko, followed by the body which is a creamy egg custard infused with the salty flavour of kombu, and a bottom layer of caramelised onions and more bak kwa. The flavours were well-balanced, the spotlight was never stolen by the salty savoury bak kwa, and it really is one of those dishes that you just finish before you know it.
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The Truffle Mushroom Tarts were easily my favourite item by far. The tart base was sweet and crumbly, while still having a solid consistency, and it was filled with an intense truffle mushroom combo that just paired perfectly with the smoky, sweet and slightly fatty bak kwa. I did not expect this dish to be as good as it was.
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Finally, the Gourmet Enoki Rolls ($9.50) feels slightly pricey, but it’s a novel take on a common dish. I mean, it does make sense. Swap out the commonly used bacon or pork belly wrap, and replace it with bak kwa, it’s almost obvious in the simplicity of the idea, but it works. The mushrooms soak up all the saltiness from the meat, while the water content and juiciness of the enoki helps prevent it from feeling too fatty.
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I’m honestly not too big a fan of bak kwa, but trying all these dishes actually made me rethink my stance on this sweet treat that I never expected could be so versatile.
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