Asian

Asian

Featuring Birds of a Feather, GastroSmiths, Revolution Coffee, The Tuckshop, The Salted Plum (Circular Road), Kilo At Pact, Xiao Ya Tou, LeVeL 33, LECOQ, Long Phung Vietnamese Restaurant
Jason Wong
Jason Wong

Tangy enough that it didn’t need me to dirty my hands with a squeeze of lime, this bowl of saucy noodz was quite satisfying, but I left still feeling hungry. The friendly owner told me her customers had feedbacked that the portions were previously too large, hence she tweaked it to the current smaller serving size, but to please ask her for an upsize next time!

Taste: 3/5

1 Like

Not too sweet nor thick, the gravy nevertheless still had enough body and flavour, with a pleasantly spicy punch and I think I even tasted hints of dried shrimp. Loads of shallots, spring onion and green chilli is the way I like it too, but the tau kwa was a tad too chewy this time round.

Taste: 3/5

1 Like

All the dishes preceding our main were so outstanding that even though this was no slouch, we felt it lacked the je ne sais quoi of the starters.

Whilst the kebab spice rub on the pork was flagrantly fragrant, the meat itself was a tad tough. As for the miso tonkotsu broth, it was serviceable if unmemorable, very clearly at odds with the kebab spice and thicker-than-chashu cuts of pork.

Taste: 3/5

3 Likes

Highlighting local ingredients across practically all their dishes, Laut’s simply titled “Frogs” is a prime example and sees Frenched local frog legs from Jurong Frog Farm coated in an oatmeal and cereal crumb blend. Inspired by the “tze char” dish cereal prawn, yet so much better, the frog lollipops encased in crunchy cereal batter are mouthwateringly tender and extremely flavourful from the curry leaf butter-infused mound of cereal “sand” and fragrant curry leaves.

<< Invited Tasting >>

Taste: 4/5

3 Likes

What sorcery is this? Which mad genius would have thought of conjuring this unholy fusion between thunder tea rice, risotto and an assortment of seemingly conflicting ingredients, much less have it work? Jasmine rice is simmered with a house-made Vietnamese basil and Thai coriander butter until it's been reduced to a beautifully rich and creamy texture, and it's peppered with petai beans and chunks of century egg, which lend their distinctive funk and umami to the faux risotto. The king prawns are huge, and grilled to charred, sweet perfection. A strong contender for a signature dish if I ever saw one.

<< Invited Tasting >>

Taste: 4/5

6 Likes

Savagely good, the Squid Gado Gado elevates a humble hawker dish that's not often in the spotlight to heights heretofore untold. The seared whole squid was categorically stunning - charred, sublimely tender, verging on melt-in-your-mouth. Bringing everything together was the silken gado gado peanut sauce that was rich, spicy, chockful of peanuts and a textural delight, especially with bits of squishy lontong rice cubes mixed in and crunchy fish crackers on top that act as excellent ad-hoc scoops for all that saucy goodness.

<< Invited Tasting >>

Taste: 4.5/5

4 Likes

One of the hallmarks of @laut.singapore is how they take familiar ingredients and present them in unexpected ways. The simply named Otah is anything but. If the fish is its sheath, than surely the eotah stuffed within is its blade – pointedly sharp on flavour from a blend of mackerel, squid and aromatic rempah. The bold and spicy otah is complemented by the clean, meaty taste of the grilled barramundi.

Even the garnishes are great and only serve to further enhance the hero of the dish. The fish is topped with vibrant achar and on the side are pickled onions – the mildly acidic tang and firm crunch of both contrast fantastically with the seafood. Not forgetting the superlative sambal which of course you should liberally apply onto every inch of the fish.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes

Whether you’re camp black or white carrot cake, you’ll like Laut’s rendition of both on the same plate. The former comes marinated in kecap manis, and the latter, crisp and studded with chye poh(salted turnips), carrots and baked eggs. Both seek to emulate the flavour of the conventional hawker version, but eschew the soft and fluffy chopped up chunks we know in favour of rectangular blocks with a firmer, crisp texture. They’re served with a slather of very addictive and spicy sambal that is worthy of being sold as a condiment in its own right.

<< Invited Tasting >>

Taste: 3.5/5

4 Likes

You might not see any semblance to its source of inspiration, but this successful left field riff on the beloved hawker favourite “orh luak”(or oyster omelette) will definitely taste familiar.

Succulent poached Pulau Ubin oysters from @seafarmersubin languish on a bed of steamed egg custard, amidst gleaming pearls of glutinous rice balls and crunchy sea grapes. A chilli oil brings everything together, and when all the ingredients are eaten in a single mouthful, is quite the textural and flavour equivalent of one of my favourite local foods sans the greasiness.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes

Have the best both worlds - black pepper crab and chilli crab - with battered soft shell flower crabs drizzled in a Borneo pepper honey glaze. Dunk that into the creamy chilli crab dip and et voila, instant chilli crab! Pairs swimmingly with an ice cold beer.

<< Invited Tasting >>

Taste: 3.5/5

1 Like

A whip-smart combination of 2 local dishes - we have the key elements of a rojak such as toasted jicama, tamarind, and crunchy peanut, along with a punchy tamarind chutney, inside a bite-sized, crisp kueh pie tee shell. Uncomplicated, yet intriguing and absolutely delicious with any of Laut's South-east Asian skewed cocktails.

<< Invited Tasting >>

Taste: 3.5/5

3 Likes

It's in the name - each slice was pleasantly tender and well-seasoned, and no wonder, since this beef was sous vide. The accompanying sweet corn, cherry tomatoes, tobiko, nori flakes and onsen egg provided plenty of vibrancy as well as texture to this wholesome and hearty rice bowl, perfect for a quick and healthy lunch which I can see appealing to the office crowd around City Hall.

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

Taste: 3/5

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