Western Cuisine

Western Cuisine

Featuring Spago by Wolfgang Puck, Bread Street Kitchen, Zafferano Italian Restaurant & Lounge, Cacio e Pepe Cucina Italiana, Boomarang Bistro & Bar (Boat Quay)
Hengpei Ang
Hengpei Ang

This dish definitely had a homey and unpretentious feel to it. Simple, yet delicious. The staff (or is the lady the owner?) also seemed to be chatty and friendly with patrons. Thanks @justinfoodprints for the restaurant recommendation!

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Was my first time having paccheri and it reminded me to mee hoon kueh, but thicker and more firm. I wished they gave more pieces of pasta (there were only about 6), but they were extremely generous with the seafood. The tomato base was also rich and creamy. Really a delight to have! Wonderful end to our monthsary celebration.

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I preferred the seafood paccheri (previously reviewed) over this because the paccheri tasted more rich and had more flavour. This one fell a little flat for me, and left me wishing that I had parmesan cheese and black pepper to lift the flavours a bit. I also wished the chunks of crab were bigger, but they definitely did not scrimp on the amount. The oysters (pic 2) were very fresh and huge, definitely recommended.

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Yes you saw right. Kangaroo! We had really good Kangaroo steak in Australia and I was excited to see Boomarang offering Kangaroo meat dishes. Unfortunately the burger patty was dry and crumbly, and there wasn't enough tomato relish to even cover the patty. I liked the multi-seed burger bun though, and potato wedges were VERY good and addictive. They were not oily, and were so crispy that I could hear every crunch.

2 Likes

We had it done in medium, although on hindsight, we should have gotten it medium rare. Perhaps it was the less fatty fillet cut of the beef, the beef was not very juicy. And because a wellington is baked and not grilled, I felt that the beef flavour had less depth and complexity compared to a grilled steak. All in all, it was probably because we were not used to beef being made this way 😅. The pastry could have also been more flaky and hot. The food came really quickly in 10 mins, and we suspect that this could have been sitting on the counter for some time already. Thankfully though, the fish and chips was pipping hot and crispy.

I had the crispy scale seabass ($52++) which they literally left the scales on, and seared to perfection. The fillet was lying on a bed of creamy mash with sweet corn, and was probably the nicest sea bass fillet I ever had.

For appetizer, we actually tried their 'kaya toast' ($38++), which was foie gras on brioche toast with their kaya, and foie gras-espresso mousse on the side. Their kaya with brioche toast was very good, rich with coconut and pandan flavours, but I am not a foie gras fan at all so I hardly touched it. However he said the foie gras was nicely done.
Bf had the veal chops ($95++) which looked more medium well than medium, but still thankfully tender.
All in all, the food was great and the service was also excellent. Next up is to try Cut by Wolfgang Puck!

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