Bar Bites

Pure comfort in a bowl, the "risotto" is cooked in the style of Japanese rice soup, so it's more runny than your traditional risotto. Every grain of rice is infused with the sweetness of root vegetables and the texture of the rice is more akin to Zosui than risotto, veering toward more soft and silky than chewy.
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The centerpiece of course, is the grilled Boston lobster tail, which is well-cooked, sweet, tender and crowned with orange wood chip-smoked lumpfish caviar.
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A fluorish of cured quail yolk shavings finishes off the dish, lending a subtle umami to the rice.
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Taste: 3.5/5

The picanha is an underused cut that’s gaining popularity, and in the right hands can taste just as good as more premium cuts. Thankfully here it is done justice. The thick cap of fat at the end of each slice is melt-in-your-mouth, and lends a wonderful depth of flavour to the meat.
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With all that meat, you’d need the proper sides to cut through the richness. Plentiful vegetables in the form of well-executed salted baked purple cabbage, heirloom carrots and celeriac horseradish mash provide a panoply of interesting flavours and textures as counterpoints to the protein. If I had to nitpick though, the foie gras in the foie gras honey mustard was not discernable at all.
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Taste: 3.5/5

Flirting with the norms, In Bad Company’s re-imagined chicken liver pate excites both the eyes and the palate. In the centre, a glistening golden shoyu pickled egg yolk in-lieu of the typical raw yolk is surrounded by paper-thin circles of strikingly vermillion-coloured rosemary beetroot chips. Beneath, layered rings of chicken pate and house baked crouton rings alternate creaminess and crunch with each bite. I only wish there were more of it.

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Taste: 3.5/5

Best eaten fresh out of the fryer, these shatteringly crisp lotus root chips seasoned with Aonori salt come with a blazingly biting chilli dip inspired by the Peranakan owner’s grandma’s chilli sauce recipe. You’ll definitely want one of In Bad Company’s many fine craft beers to quench the fire with.
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A shining example of @inbad.co ‘s Japanese inflected mod fusion cuisine, stingray fin is first dehydrated before spending time cooking over the bincho grill, resulting in moreish, chewy shards of jerky-esque meat seasoned with spent kombu and shiitake that imparts deep umami flavour. The creamy tartar sauce on the side goes well with just about every side on the menu too.

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Pillowy soft nuggets sheathed in a delicate crumbed coating, these sake poached silken tofu cubes veritably melt in your mouth. They’re paired with a funky, citrusy fermented habanero chilli dip that will hit the back of your mouth with an explosive heat that lingers.

<< Invited Tasting >>

Taste: 3.5/5

Who'd have thought you'd find pasta this delicious at a craft beer bar? Generous chunks of hand-picked crab claw flesh and fiery bits of chilli flakes are entangled in the mess of linguine sauced in an aromatic chilli sesame oil , ensuring burning flavour with every mouthful. The shrimp are plump and juicy as well and complement the pasta perfectly.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

#BurppleTakeaways

Taste: 3.5/5

As far as bologneses go, this one is serviceable. To develop a truly flavourful sauce, plenty of aromatics such as celery, carrot, onion, garlic and bay leaf need to be cooked down before tomato sauce is added. And the meatballs while large, could be more tender and juicy. But then again I don’t come to a craft beer bar for pasta, I come for all the sinful deep-fried bar bites that go so well with beer.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

Taste: 3/5

My taco of choice is inevitably the fish taco, and Beer Basket's hits the spot. Fleshy haddock encased in a crunchy beer battered crust, coupled with a smoky chipotle mayo and a bright tomato salsa in a soft taco shell is a winning combo my belly would like repeated visits of.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

#BurppleTakeaways

Taste: 3/5

No terrible taco puns, just tender slices of chicken draped in crunchy, sour kimchi and a creamy, slighty sweet sriracha mayo. Mexican Asian fusion reminiscent of the L.A. food truck scene finds success here.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

Taste: 3/5

Well-executed if otherwise average, these little pops of deep-fried mushroom are no doubt still tasty, especially when dunked into the creamy and tangy lemon garlic aioli served on the side.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

Taste: 3/5

This tastes like a riff on chicken nanban, with nuggets of chicken thigh brined to succulent juiciness and coated in a crisp and crunchy exterior, then served on a bed of egg mayo with chives, with a subtle fiery kick from jalapeno. This is my number one choice as a bar snack here to pair with their extensive range of both mainstream as well as craft beers.

Thanks @burpple for the invite and @beerbasketkatong for the hospitality!

Taste: 3.5/5