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2014-08-12
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SIFU is a new dining concept that had been introduced at Bugis Junction which recently just had a revamp of tenants. Claimed to be the “Master Ribs”, Pork Ribs are the specialty here, and the restaurant serves largely Hong Kong fare, though with a bit of twist.For a side, I decided to have the chef recommended Prawn Toast Rectangles ($8.80++). This is rather addictive as a side, for the toast was fried till crispy and had a succulent prawn sitting atop. It even came with this chili which was mil
For a side, I decided to have the chef recommended Prawn Toast Rectangles ($8.80++). This is rather addictive as a side, for the toast was fried till crispy and had a succulent prawn sitting atop. It even came with this chili which was mildly spicy yet inducing a sweet-sour flavour, which made it even more appealing.
I wanted a light meal that day, so I went with the Pulled Pork Rib Chinese Style Slider ($4.80++). The dish seemed like a replica of Kong Bak Pau, with a soft, fluffy bun encasing cabbage leaves and meat pulled from SIFU’s signature Pork Ribs. Marinated with honey, the Pork Ribs were savoury yet sweet; something which I just cannot get enough of.
One of my dining partners went for the SIFU Signature Baked Chicken with Shrimp Dumpling Soup Noodles ($10.80++). This dish came with a choice of either Vermicelli or Hor Fun, which he picked the former. Soup base seemed to be similar to our local fish soup, and the baked chicken was succulent despite doused in soup. Shrimp Dumplings were well packed, and the shrimp used were also fresh.
The SIFU Signature Baked Chicken with Shrimp Dumplings Dry Noodles ($10.80++) were another story though; the same ingredients but tossed dry with Hong Kong Egg Noodles and soup served at the side, my dining partner commented that it was a replica of Wanton Noodles, but the egg noodles were extremely rubbery and seemed undercooked, and even carried a heavy alkaline taste with it.
Another dining partner went with the rice option, opting for Omelette Rice with Pork Chop ($10.80++). Despite it being a Hong Kong restaurant, this dish felt really Japanese as it came with runny eggs cooked in broth; similar to the style of Oyako Don. Pork Chop was however seemed to carry shrimp paste marinade; something we found a tad interesting.
For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/07/22/sifu-bugis-junction/
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