Tucked away along Foch Road(opp Cheng Mun Chee Kee), The Tipsy Wolves seems to have opened quietly in March. A western stall that seems to have quite interesting dishes to its name, their beer-battered barramundi was actually quite yummeh, with a thin, crisp crust encasing soft, flakey fish. We couldn’t stop dunking everything into their thick homemade tartar sauce too.

Opened by a bunch of young dudes, I only managed to dig out that the chef used to work in a restaurant. Though not much is known about their background, their FnCs speaks for itself. Definitely keen to try their other dishes like their laksa pasta and grilled pork belly.

  • 6 Likes