[CLOSED] Revamp Kitchen & Bar

In collaboration with popular hawker stall @chinawhampoahomemadenoodles, @revampcocktailbar along Tanjong Pagar Road is offering diners local delights in a chic bar setting. That simply means you can pair your favourite ban mian with Revamp’s world class cocktails🍸🍹, all under the same roof.
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To celebrate their partnership, they have came up with a brand new dish!
👉The Fire Breathing Dragon - SGD29.90
A potent union of fresh seafood (lobsters🦞 & scallops) and flaming🔥 brandy🥃 in traditional ban mian, topped with meatballs, sliced mushrooms, ikan bilis, fried shallots & greens
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Other best-sellers include...
👉Homemade You Mee with Crayfish - SGD18.80
👉Tom Yum Homemade You Mee - SGD18.80
👉Abalone Clams Homemade You Mee - SGD6.80
👉Wu Xiang Platter
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What stood out most for me were their al dente springy noodles, tasty homemade meatballs and fresh ingredients👍! But let’s not forget their selection of homemade chilli sauce which elevated the ban mian to another level😋.
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Thanks @shewyn_fantasia for the invite💌 and @chinawhampoahomemadenoodles @revampcocktailbar for having me!

Came on a monday for their really affordable lunch promotions ($6.50) and sichuan chicken was the meal of that day. Rice served with a bed of greens, onsen egg (my egg was hidden if i recall) and fried chicken seasoned with spices. There was a side of miso soup too!

Ambience was very comfy and quaint, and food was piping hot from the kitchen. Spice level was mild!

Portion was just right - enough to satiate my hunger but not enough to induce a food coma.

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Featuring:
Kung Po Chicken $10.
Haus Kung Po glaze, Chicken thigh, Crushed peanuts, Onsen egg, Greens.
Not spicy, as opposed to the Kung Po Chicken in Chinese restaurants.
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Mapo Tofu with Minced Pork $10.
Haus Mapo glaze, Egg Tofu, Minced Pork, Greens.
Served on a hot plate, the minced pork rest on top of a layer of egg cooked by the hor plate.
Slight variation from the typical mapo tofu is the chef presented a tube of egg tofu deep fried topped with black beans and black Fungus amongst the egg base. The degree of spiciness is very family and kid friendly.
We prefer the spiciness to turn up a few notch higher.
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Revamped Fish $20.
Deep fried Seabass, Plum Dust, Ginger Scallion, Cilantro.
A very Cantonese presentation with the plum dust at the side instead of drowning the fish with plum sauce.
The ginger scallions & cilantro, normally used a condiment for steamed chicken, give the fish a very fresh palatable flavour.
The fish is deboned of the main backbones. Love this fish.
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Crispy Karrage $8.
Juicy chicken thigh, Cilantro.
With a choice of Dip (from top): Balsamic Mayo, BBQ sauce, Wasabi Mayo, Szechuan, House TarTar.
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Orange Cow Rice Bowl $12.
Australian Beef Cubes, Orange Sugar, Sous-vide Egg, Enoki Tempura, Crunched Peanuts and Cilantro.
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Sambal Squid $10.
Homemade Sambal Belachan, Deep Fried Anchovy, Squid & Greens.
Squid is fresh, succulent.
Everyone’s favourite as the spiciness of the sambal belachan hits the right note.
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Chinese Olive Egg Fried Rice $4.
Egg fried egg topped with Black Olive leaves, giving the fried rice an additional savoury flavour.
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Revamped Kitchen & Bar
61 Tanjong Pagar Road
S 088482
Tel: 9050 5303
Opening hours:
Sun-Tues: 11am - 12midnight
Wed-Sat: 11am - 1am
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Thank you @esth3r_esth3r for extending the invite; Chelsia @revamp_kitchenbar for hosting.

Came here for their lunch promo, with different bowls of donburi daily going at just $6.50! The daily special I got the other day was their Sambal Squid, consisting of deep fried anchovy, sous vide egg, greens, cilantro and really chewy squid with their homemade sambal glaze. They mean business with their sambal, which packs a fiery punch with every mouthful. Every bowl comes with miso soup which was refillable (yay!) overall pretty value for money given the price point! ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

Featuring:
Kung Pao Chicken Rice Bowl
| Kung Pao Chicken | Haus Kung Pao Glaze | 63°C Sous Vide Egg | Japanese Pearl Rice | Greens | Fried Shallot, Caramelised Onion, Dried Red Chili |
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Featuring:
Dong Po Pork Belly Rice Bowl
| Dong Po Rou | OG Dong PO Glaze | 63°C Sous Vide Egg | Japanese Pearl Rice | Greens | Crushed Peanut, Fried Shallot, Scallion |
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#hungrysquad #burpple #makemoments #buzzfeedtasty #huffposttaste #tastingtable #huaweimate20 #clifftonjtphotography #namrupork #foodphotography #bestoftheday  #beautifulcuisines #onthetable #potd #hungryfever #feedfeed #instagood #cliffton_jt #foodtrending #foreverhungry #vsco #healthy #photooftheday #thetrendychef #sousvideegg #东坡肉 #revampkitchenbar #ricebowl #porkbelly #tanjongpagarroad