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Pub Grub

Pub Grub

Pub grub has evolved. It has gone from being a suspicious looking pile on your plate that you'd down with a pint and pray to God that you wouldn't die afterwards, to becoming tasty fare that wouldn't be out of place in a decent restaurant. Here's a list of the pubs with grub so good it convinced me to put my pint down and take a picture.
Russell Leong
Russell Leong

It’s pretty out of the norm for a fish market to serve up smoky, stellar skewers of chicken, but Fish Mart Sakuraya does. Nobody expects it, just like how NOBODY EXPECTS THE SPANISH INQUISITION!

The chicken thigh fillets were superbly grilled to glorious perfection before being utterly drowned in a delicious deluge of teriyaki sauce. It may not look like much, but these cocks were plenty meaty.

Better yet, a pair of these delicious cocks comes with a half pint of Suntory Premium Malt for just $10.70 (GST included). Not a bad way to alleviate the Monday blues, really.

I must say, the guy who dreamed up this dish needs to be given a raise, ASAP. This bowl of California Maki Dip is priced at $12++, but most of the ingredients that go into it is pretty cheap. That’s one helluva profit margin right there. So, why would anyone fork out $12++ for a dish that costs relatively little to make?

It’s quite possibly the most addictive snack to ever cross your lips, and once you start eating it, you can’t stop. Yes, it’s just crabstick, cucumber, tamago (egg) & possibly avocado tossed in mayonnaise, but it’s inexplicably addictive. It’s creamy yet light, and sweet yet sufficiently savoury at the same time. Just like revenge & sake, it’s best served cold. The rice crisps on the side are pure brilliance, as they add more saltiness & a very charming crunch to the whole affair.

Yeah, it’s $12++ for the filling in a California roll, but there’s no bullcrab going on here. It’s all legitimately delicious business.

Uni (sea urchin), so hot right now. Any halfway decent restaurant with any trace of Japanese influence on their menu is definitely gonna have it on there, and @lecoqsg is no exception.

Sure, it’s just uni on toast, but wait, there’s MOAR! The umami uni is creamy, redolent & rich, and the toast ain’t just toast, it’s GARLIC toast. Ohh yeah baby. Wash it all down with a shot of happy hour scotch, and this umami uni will have you going “ooh mommy”.

Big shoutout to @burpple for organising this Eatup, and @lecoqsg for the hospitality!


Miss, I noticed that you’re highly interested in seeing...Le Coq. And this cock is tender, juicy and pleasantly spicy thanks to the numbing mala paste slathered on the meat. The poached chicken is probably a cut of breast, but it’s still marvellously moist and sensually supple. Not much in the way of flavour, but that’s where you allow the mala mix to introduce itself and turn Le Coq into some scintillatingly spicy meat that’ll make you sweat.

Of course, this hot & spicy meat is best enjoyed with an alcoholic drink or two. Hot and spicy meat...hehe 🅱️oi.

Thanks a million for the invite to the Eatup, @burpple & @lecoqsg! Love y’all.


Freehouse x Taco Mantra did (and are still doing) some delish dogs for the most American day of the year (yep, July 4 if you couldn’t guess). They’ve all got a bomb.com burger that’s gotten the approval of fellow alcoholic and Tastemaker Jason, so it’s definitely worth wrapping your lips around too.

Their Proud Chili dog ($15++) lives up to the menu description, as a big ass chicken frank is quite literally drowned in chili con carne. The only annoyance I had with the hotdog was that the buns weren’t toasted. Seriously, it cant be that hard to toast some buns, can it?

Aside from that, the chili was stellar, being chunky and chock full of mouthwatering minced beef with a nice paprika powered punch. The chicken frank itself was one delicious dog, and the casing had a sensually satisfying snap with each bite that I took as I devoured the dog.

Of course, the Proud Chili wouldn’t have been nearly as outstanding without the breathtaking beers straight outta the Wall, and it all comes together to make a man a happy dog, dawg.


Offshore has been a low key pub in Kovan that’s been high key pumping up their SES status from a neighborhood watering hole to a more refined and upper class watering hole. With Hoegaarden (yee) and Stella Artois (yee yee) on tap, as well as meat skewers like this Hungry Platter 2 ($13.80 before 10% service charge), they’re definitely doing it right.

Seven sticks are better than 7 rings, and Offshore’s Hungry Platter is proof positive of that #fact. The seven skewers (not dwarfs) are a Thai spice infused spicy cured top shell, a barbecued spicy pork collar, bbq char chicken thigh, and a Moroccan styled bbq cumin garlic lamb. There’s also a fried crispy chicken thigh, and Caribbean style beef meatballs, as well as Asian Five Spice pork meatballs.

Each and every individual skewer was utterly unctuous, but special mention must be given to the smashingly succulent and particularly piquant pork collar, as well as the luscious lamb. The pork collar was felicitously fatty and full flavored thanks to the spice rub which penetrated deep into the flesh. The lamb was sensationally spiced, and when combined with a stellar sear on the meat, the natural gaminess of lamb was reduced to a mild, manageable level.

The beef and pork meatballs were most likely handmade in house, as mass machine manufactured ones are highly dense and don’t fall apart no matter what. The meatballs in the Hungry Platter 2 were more loosely packed and fell apart when bitten into. Plus, they were indisputably tasty. The chili dip on the side tasted a lot like the chili paste you’d get out of a pack of instant noodles, but it wasn’t all that bad.

The Hungry Platter could be shared between two, or you could easily smash it solo with no shame whatsoever. Come thirsty too, cause you’re definitely gonna want a nice cold pint or four of either Hoegaarden or Stella to wash it all down.


If you get that blatant song reference, congratulations, you old af. What’s not old, however, is alittle tashi’s unique take on Asian fusion tapas, which is distinctly new age.

Their charred miso Brussels sprouts ($12++, foreground plate) is a rendition of an almost universally reviled vegetable that manages to make it somewhat tolerable. When alittle tashi typed ‘charred’ into their menu, they really meant it. The sprouts are well and truly charred, masking the repulsive flavor that Brussels sprouts are infamous for and giving it some pleasantly charred flavors. It’s served with a dab of creme fraiche, which uplifts the texture of the sprouts and gives it a luscious creaminess, along with a hint of sourness.

We eagerly ordered crispy chicken skin with garlic salt ($8++, background bowl) but we weren’t expecting it to look like those dried cuttlefish snacks we all know and love. A surprise, to be sure, but a welcome one as these chicken skins were astonishingly light unlike all other fried chicken skins out there. While the garlic salt seasoning was uneven and spotty in places, alittle tashi’s chicken skins were eminently enjoyable due to its low oil content and its lighter than air properties. It’s a picture perfect pairing with a good beer, and its an absolute shame that alittle tashi doesn’t have any beers on tap.

But wait, there’s more! These bar snacks were just the prelude to a stunningly sumptuous meal.


It might be titled as Bombay Chicken Burger on the menu, but it tastes a lot more like Glutton’s Bay Satay. That’s a compliment, mind you.

The juicy chicken thigh fillet is generously rubbed down with an alluringly aromatic spice mix and is grilled to sublimity. A moreish mango chutney is slathered atop the juicy fillet and is topped off by piccalilli before being smothered between two pillowy, stupendously toasted buns.

The spice mix is really reminiscent of the spice mix old school satay hawkers used to marinate their sumptuous satay in. The chicken thigh fillet is juicy and such a satisfying thing to bite into. The mildly sweet and tangy mango chutney, combined with the sour piccalilli, adds an acidic sharpness to the umami deliciousness of the chicken fillet. The burger is perfectly balanced, as all things should be.

The Bombay Chicken Burger is best washed down with a big, boozy beer straight from one of Freehouse’s taps of joy. And that’s made even better by Freehouse’s very worthwhile $20 Pint & Grub Tuesday’s, where the Bombay Burger and a refreshing pint of beer go hand in hand for just $20.


One of Offshore’s rotational specials is a pulled pork burger ($19.80++). I know what you’re thinking as you look at the photo, but hear me out would ya?

It certainly isn’t the most photogenic of burgers out there, and it doesn’t look very promising either. But didn’t your momma ever teach you not to judge a burger by its photo?

The pulled pork was tastefully tender and pleasingly palatable, with just a bit of fat here and there to shake things up a little. The sauce mix they used with the pulled pork was sweet, savory and smoky in all the right proportions. The raw onions did a splendid job of smashing right through the heavy flavors in bursts, keeping the pulled pork from getting monotonous.

However, Offshore should’ve spread some sauce or relish on the buns, as the burger did get quite dry in parts. Also, the bottom bun should’ve been toasted for a little longer, but that might just be a one off issue.

Overall, I’m not convinced that the pulled pork burger is worth $19.80++, but a full pint of Hoegaarden for $10.90++? I’m sold.


Cheesed to meat you, brother. Yes, I know that was absolutely cheesy, but unfortunately I can’t quite say the same for FogHorn’s Philly Cheesesteak (A$19).

It was a lot less cheesy than a cheesesteak sanga (sandwich) should be. The ideal cheesesteak is drowned underneath a deluge of liquid cheese, or if you’re a snob, it should be buried underneath an avalanche of cheese. This cheesesteak had neither, and the distinct lack of cheese made Jerry the mouse cry.

But once you get past that disappointment, the spectacularly seasoned strips of fillet steak are stuffed into the toasted hoagie roll in abundance, along with a bounty of mixed bell peppers and sweet caramelized onions. The steak is still plenty juicy despite being shredded into strips, so much so that the toasted roll turned soggy slightly after the halfway point.

Of course, beer makes all foods way better than they really are, so grab one of the fifteen home brewed beers on tap and elevate your pub grub.


The Squire’s Maiden doesn’t just offer an all encompassing bevy of their beautiful beers, it does pub grub gratifyingly well too.

The delightful duo of sensationally seasoned, humongous hunks of hoki fish were coated in a thoroughly peerless beer batter. Said beer batter crumbled like the walls of Jericho upon every bite with a satisfying crackle to expose the bounty of moist, flaky, flavorful fish fillet within. The tantalizing tartar sauce on the side helped to elevate the fish to a whole new level of fishy felicity.

The shoestring fries were also wonderfully well done, with that all too alluring combination of a crispy, golden brown exterior fused with the fluffy insides of hand cut chips greatly gratifying your gluttonous sensibilities. Special mention must be made to the mushy peas sitting coyly on the fringes of the action, however. Normally I utterly despise peas, but these mushy peas were actually quite smooth and not too powdery in texture, and the mint-accentuated taste was right on the money.

I don’t care if she’s with the Squire, I will marry any maiden who can whip up fish and chips this good.


If a bar doesn’t even do decent fish & chips to accompany their beers, then they fall far short of the already low...bar. Fortunately The Hop Factory doesn’t do a decent fish & chip. No, they do a bloody good chippy for $20.

Two fish fillets are battered with the Factory’s special beer batter before they take a bath in boiling oil to achieve a golden brown perfection. The plumptious twins are flaky and stunningly savory, and that tremendously tasty tartar sauce on the side just elevates the fish even further.

Rounded out with a salad to keep guilt levels relatively low and a basket of wonderful, golden brown chips, this is a pub grub classic not to be missed. Pair it with a lager or an ale, and you’ll certainly be a lot chipper.

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