Feeling Hot, Hot, Hot at Lower East Side Tacqueria

When we first found out that Swiss Chef Claudio Sandri was behind the kitchen of Lower East Side Tacqueria – the latest Mexican restaurant in Katong – we were a bit puzzled (in a good way). Just a little backgrounder, he is classically trained in French cooking and had honed his skills by working in Michelin-starred restaurants. As such, doing a cuisine from the other side of the world seemed like an unexpected move.

Tilapia Taco

But then again, Chef Claudio is all about surprising our palates; and he did just that with this latest venture with business partner and restaurateur Christopher Lim (for the record, they also own Spathe Public House at Mohammed Sultan). What’s on the menu? Classic Mexican dishes with a twist. The best items to prove this point are the Tilapia Taco (single $12, trio $28) – crispy taco shells stuffed with fileted tilapia, tomatoes, cilantro, red peppers, and capers; and the Octopus & Squid Burrito ($18) – made more filling with green apples, avocadoes, ice-berg salad, streaky bacon, and chipotle salsa. Can you find these items in any other Mexican eateries in Singapore? We think not.

Pork Belly Taco

There are more unconventional items you can find at Lower East Side Tacqueria such as the Pork Belly Taco (single $11, trio $28), where the meat is done sous vide-style. This process makes the pork belly so tender, that it almost melts in your mouth. To give that Mexican flavour, onions and pepper slaw, homemade sweet corn salsa, and sour cream are added. All these items from the menu are offered in three levels of spiciness: the first one is very mild that you may not feel the heat, but the 2nd one is definitely intense (not advisable for the faint-hearted). The third one is truly for foodies who live and crave spicy food. Chef Sandri accomplishes these by working closely with suppliers to bring him authentic chillies from Mexico such as the habañero, poblanos, and jalapeños. He also imports his sauces from the Motherland.

Quenck your thirst with the traditional drink of Horchata

If the food gets way too fiery, then the Horchata ($5) is the answer to your burning tongue. It’s concocted with rice grains, assorted nuts, spices, and condensed milk to wash off the strong flavour. Or better yet, munch on the Chips & Salsa ($9) – order with your choice of homemade salsa verde, salsa rosa, corn salsa, saffron aioli, or mayonnaise dip. Additional sauces are at $5 each.

Charcoal Grilled Beef

At Lower East Side Tacqueria, it’s not all burritos and tacos. Heartier items are also available, such as the Charcoal Grilled Beef ($28). Though it’s not the typical dish you would find in a taqueria, Chef Sandri still gives it a Mexican twist by serving it with grape and green salad, dill, jalapeño, and salsa verde. So, the essence is still very much present in the150-day Australian grain fed ribeye. Do enjoy this with the wide range of craft bars and spirits available at the bar.

The restaurant has that quirky vibe characterised by dangling chairs, purple lamps, and interesting choice of décor

The food is complemented by the restaurant’s cheeky and colourful look. Check out the ceiling and you will see wooden pallets and chairs dangling on it. The mismatched tables and chairs are fashioned from salvaged old wood and metal pieces from shipyards. So when you dine here, you not only enjoy the creative dishes but the whole ambiance of the place. --- Address: 19 East Coast Road Tel. No.: +65 9824 4009 Operation Hours: Mon to Fri: 12pm to 11pm Sat and Sun: 10am to 11pm See Also: More restaurants in the area A comprehensive list of the best food places in Singapore