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Hong Lim Hawker is one of my favourite to-go hawker, as they have so many nice food here! (But also, most of the popular food stalls have extremely long queues on both weekdays and Saturdays)!

Always making it a point to try something new each time I am here! This trip, we tried the noodles from The Noodle Memories (Unit 02-27)! Got the specialty dry chilli noodle ($5.50) at xiao la chilli level. It comes with you mian noodles, black fungus, poached egg, minced meat sauce and a crispy taukee! Their noodles are made fresh on-site! Their xiao la chilli spice level is also quite spicy already, so be careful if you cant take spice well!

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If you like authentic indonesia cuisine , definitely need to try 𝗙𝗮𝗻𝗴𝗸𝗼. Having indomie smash chimken , nasi lemak ayam berempah , melaka brew and dandelion soda 🤩🤩

Indomie smash chimken , spiciness level can choose from 0-21 🌶🌶 I chosen level 1 and is quite spicy 😋😋🤩 they have the poached egg , spicy smash chicken and crunchy kerupuk and taste so flavourful!

Love their nasi lemak ayam berempah, their fragrant blue pea rice with fried egg and fried chicken 😋😋 very crispy fried chicken pair with their chilli sauce and crunchy kerupuk

Had their drink of melaka brew , taste good for their cold brew coffee and not too sweet at all.

Pretty dandelion soda, need to mix it before drinking taste very nice🤩

📍 𝗙𝗮𝗻𝗴𝗸𝗼
20 hongkong street #01-03
Singapore 059663

If you like authentic indonesia cuisine , definitely need to try 𝗙𝗮𝗻𝗴𝗸𝗼. Having indomie smash chimken , nasi lemak ayam berempah , melaka brew and dandelion soda 🤩🤩

Indomie smash chimken , spiciness level can choose from 0-21 🌶🌶 I chosen level 1 and is quite spicy 😋😋🤩 they have the poached egg , spicy smash chicken and crunchy kerupuk and taste so flavourful!

Love their nasi lemak ayam berempah, their fragrant blue pea rice with fried egg and fried chicken 😋😋 very crispy fried chicken pair with their chilli sauce and crunchy kerupuk

Had their drink of melaka brew , taste good for their cold brew coffee and not too sweet at all.

Pretty dandelion soda, need to mix it before drinking taste very nice🤩

📍 𝗙𝗮𝗻𝗴𝗸𝗼
20 hongkong street #01-03
Singapore 059663

Finally trying 大豆小豆 at Hong Lim!

They have pretty interesting and unique tauhuey flavours! You can also customise the sugar syrup for your tauhuey bowl and choose your preferred additional toppings!

Here is what we had:
💙one blue beancurd + tang yuan
🖤black sesame sauce beancurd + tang yuan
🧡soya milk

Smooth silky tauhuey! The soya milk drink also tastes slightly different from usual hawker stall! There was a nutty fragrant taste to it!

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Just to balance out the onslaught of meat, we got a portion of Pumpkin ($24++). The pumpkin was sweet & tender, and was roasted so well that even the rind was edible. The leek cream tended toward the sweeter side, but it was still quite addictive and we were busy scraping every last drop of it off the plate. I would say that the Pumpkin was more of a sweet dish, and could theoretically be a dessert.

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The regular menu ain’t no slouch either, with the Peri Chicken ($32++) being a fine example of how delicious chicken can be in talented hands. The large, joyously juicy chicken leg was meticulously marinated in a Pilot’s own peri peri marinade, and the salty spiciness of that penetrated deeply into every last morsel of chicken. It’s like a cheeky Nando’s but way better. The watercress salad on the side was an exemplary refresher, resetting your tastebuds to better appreciate the chicken. The sunchoke purée was sweet & creamy, and could be a cracking carb replacement.

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Due to @pilot.sg inherently experimental nature, their weekly specials board always has something that’s sure to tickle your fancy. We had the Blackened Tomahawk ($52++), which wasn’t as blackened or as beefy as its name may suggest, but it is still supremely sumptuous all the same. The bone-in cut of pork chop is gargantuan, and is chargrilled to porcine perfection. The fatty, juicy and tender pork is simply but superbly seasoned, relying solely on salt, smoke and a little pepper to tantalise your tastebuds, and it works wonders.⠀

The hot honey wholegrain mustard is a classic condiment, and the spicy heat of the mustard breathes fiery life into the pork. The roasted cabbage slaw brought a fresh crunch to accompany the smokiness along with what I think is curry powder tossed into the slaw. I couldn’t get enough of that stellar slaw, and I was bummed when it finished too early.

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Before we get into the meat of the matter at @pilot.sg , we gotta fly in and meat-sorry, meet, the meatier starters. The Beef Tartare ($20++) was plenty palatable, but the savoy cabbage chips sitting on top of the tartare totally stole the show. The beef was quite delicious as it was seasoned in fermented chili butter, resulting in a slightly spicy & beautifully buttery beef experience.

However, the delicate yet divinely delish savoy chips flew away with our hearts thanks to the sweet prune powder sprinkled on it. The sublime sweet & sour flavour profile will whet your appetite, and it will compel you to get every last bit of that piquant prune powder sprinkled all over the savoy chips.⠀

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Before we get into the meat of the matter at @pilot.sg , we gotta fly in and meat-sorry, meet, the meatier starters.

Pilot’s Duck Menchikatsu ($17++) seems to be a celebrity, as everyone who’s ever been a patron here has ordered it. There are no surprises here; it’s superbly savoury shredded duck breaded with panko crumbs & deep fried just like a regular Japanese cutlet (katsu). The deeply delicious duck has lost a little moisture, but the sprightly spring onion aioli adds lubrication, richness & freshness to the brilliantly breaded & crispy katsu. ⠀

However, the Duck Menchikatsu felt like it had been left high and dry without backup. The inclusion of a coleslaw or a pickled vegetable medley would’ve made this a super starter. Heck, take this delectable Duck Menchikatsu, shove it betwixt the house baked milk buns along with a smear of the spring onion aioli and a fistful of ‘slaw, and boom you have a new entrée. I really do like the Duck Menchikatsu, but it currently has the most untapped potential out of all the small plates.⠀

Fortunately, Pilot Kitchen is an experimental restaurant, so they will probably make some improvements, and I will be making a return voyage when they do.

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@pilot.sg starters pull double duty as both appetisers as well as sides to the bigger plates (entrées). For the last carb laden starter, here is my crack. More precisely, my order of Hasselback and Crack ($14++). Taters are cut up like accordions, which maximises the surface area on which the Moroccan spice blend and thousand island inspired sauce can spread onto. The potatoes are baked until they get a crunchy exterior and a soft, starchy interior. There is no cocaine involved here, but the Moroccan spice blend is so absolutely addictive that it’s like crack. It’s simply scintillating with the savouriness & spice all delighting your tastebuds, while the sauce adds lushness & creaminess to the potatoes.⠀

With starters this sublime, we simply couldn’t lose.

2 Likes

@pilot.sg starters pull double duty as both appetisers as well as sides to the bigger plates (entrées).

The best companions to an entrée are almost always carbs, and Pilot’s buns are meant to be clapped. The Homemade Milkbun ($8++) features fluffy, airy Japanese style milk buns baked in house, paired with the most stunning special butter ever. It’s rendered down mushrooms incorporated into butter, turning it into the most amazing compound butter. Mushrooms are naturally loaded with MSG, so this butter was unbelievably umami, rich and luscious. In fact, if Pilot Kitchen sold this butter in bulk, they’d be multi millionaires in about a month.⠀

With starters this sublime, we simply couldn’t lose.

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@pilot.sg starters pull double duty as both appetisers as well as sides to the bigger plates (entrées). Starting our night out right was the special of Cheese Balls ($16++), which was a blend of gruyere & pecorino cheese balled up, breaded and deep fried. It’s a bunch of deep fried cheese balls, it was always going to be fantastic. The gruyere melts marvellously, giving you that stretchy cheese pull, while the pecorino added saltiness to the balls. The pineapple ketchup dip was a flawless combination to the savoury cheese balls with its sweet & salty qualities, and the dip reminded me of sweet & sour sauce but more refined.⠀

With starters this sublime, we simply couldn’t lose.

2 Likes