This is a nondescript place squeezed in between other nondescript places on a busy street populated…read moreby tire repair shops, the odd hair/nail salon and some dodgy office buildings. That's what's in the hood.
The Decor: The dining room is a simple box. There is butcher paper spread across the tables like a Civil War MASH Unit. (An ominous sign.) There are sheets stretched very which way and tacked to the ceiling to give it that Bedouin feel.
Gray walls support some gray graphic art and then there is a bizarre Bar surrounded by turquoise bright lights. Perhaps it's a holdover from the last tenant, a Medical Marijuana Dispensary.
Add to that a loop of music to have a candle lit massage by in a mid-range Malaysian hotel.
The atmosphere, notwithstanding, made me sure there was a set of Grandparents in the back manning the stove and stirring the simmering sauces. It all distills down to the fact that this place could get great play in New York or LA solely based on the crazy good food.
A friendly warm smile greets you and seats you. The menu is pure Singaporean with covers of all the greatest hits. It's much better than trundling from stall to stall under 6 watt bulbs to point and pick your way through 150 options and then try to find your table again while juggling six sizzling plates of things. (Okay, that was fun but this is easier and ultimately funner).
The Staff: Patient as a good Veterinarian. Meticulous, methodical at delivering a entire semester's complete tutorial dissertation in just 20 minutes on Singapore's tastes and textures. I was mesmerized and tantalized by all the minute details. It was like an explanation on how to make a watch...it was interesting to hear all the details of how to deal with Pandan leaves, Tamarind pods, etc
The Vibe: Who goes there? Chinese families branching out, locals who didn't want to schlep across town to pay more at the "other" Singaporean place, and Uber Eats drivers lining up to grab and deliver the Dancing Fish down the block to rock someone's table.
The Bar: You want it? They got it even if you're a non-alcoholic or trying to be.
The Singapore Sling was just the thing to get the night started. This one could give Raffles a run for it's Rum.
Second up was a Hut and Soul with White Rum, Spiced Palm Sugar, Pandan Leaf, and Ginger Ale. It was a unique and peppy little buggah. Have one in each hand and then start thinking about the food.
So, let's now turn to the food, shall we? Authentic, concise, focused, bold, confident, with practiced and skillful hands in the kitchen making me wish I was back on Sentosa Island for the weekend.
Dragon Bread Prawn (Kadaifi wrapped colossal crawlers) fried and dusted (Sounds like me at your party) with Paprika and Chili Powder and topped with a piped crown of Kewpie Mayo. This satisfied my need for crunch. Crispy is America/Australia's favorite flavor, no? Mind that the head and tail are buried in there somewhere, so unless you are totally deep fried yourself remove them when they are located or don't and floss later. Either way they are dispatched, these are terrific.
Mutabak was a flat bar of pastry stuffed with spicy Beef, Egg and Onion. Think savory Pop-Tart served on mashed Lentils. Perfect party food. Does Singapore have a team in the NFL? No? They should as this dish belongs on a tailgate with linen napkins.
Have some Flying Bread to sop up whatever keeps rolling off your fork. Feather light you probably couldn't fling it two tables away. Better to eat it. The little rounds were as airy and flaky as a Trump speech with way more substance.
The Sanur Goreng Chicken? Pass the bucket and don't expect to get it back with anything left in it. Fried and sauced (sounds like me at the end of your party) the chicken was marinated, crackling crunchy, juicy and languishing luxuriantly in a bath of Tamarind Plum Sauce. Stellar. Just flip me the bird and walk away, please.
Ikam Bakur is not a local Rapper, but rather a spiced Barramundi filet steamed and topped with Pickled Red Onions, and spiralized Carrots. 24 carat delicious this was.
A Singapore Girl for dessert. (Don't go and get all Me Too about it). This was Coconut Sorbet, Kaffir Lime, Tamarind Roasted Pineapple, Dried Mandarin Orange, with Sweet and Sour Plum. Usually Coconut Sorbet tastes like the other ingredients were only allowed to look at the coconut which only did a fly by. My Singapore Girl was totally coconutty, vibrant, elegant and wildly wonderful. This could start a whole new social movement....Me First.
Hut and Soul, I fell in love with you...in the key of C please.
