Food Review: Expect the Unexpected at Pidgin Kitchen & Bar

Chicken rice without chicken? Many of us would think this is absurd, but not Chef Adrian Ling. With Pidgin Kitchen & Bar, he breaks the boundaries of our minds and merges two different cuisines to come up with original and intriguing creations. These successful kitchen experiments, which were the results of his childhood memories and travels across Southeast Asia, can now be found in his new restaurant’s menu.

Inspired from the iconic Chicken Rice, the Chicken Rice Arancini is made up of deep-friend carnaroli rice and scarmoza cheese filling

Take, for example, the Chicken Rice Arancini ($8++), which is inspired from the iconic Singapore dish. But instead of serving it in chicken rice slices like we’re all used to, he prepares it differently by cooking the scarmoza cheese-filled carnaroli rice in chicken fat. Served with sweet garlic chilli jam dip, it brings the essence of chicken rice to a whole new level. This unique dish isn’t…well, so unique at Pidgin. There are many attention-grabbers in the menu such as the Crab Otak Croquettes ($12++) conceived from the traditional otah otah, Lamb Meatballs ($12++) reminiscent of the Sup Tulang, and the Corn Perdekel Fritters ($8++) prepared Indonesian-style.

The Lobster Wonton Cappelini is tossed in lobster oil, made from lobster heads and garlic

Pastas are also given a boost by chef-owner Adrian. A favourite of ours is the Lobster Wonton Cappelini ($26++) which is based on the comforting wonton mee. For his version, the cappelini is tossed in lobster oil aglio oglio style, giving it a fresh and subtle seafood flavour. It’s then topped with crispy fried wantons and chorizo slices for that added texture.

This popular dish combines the sweet flavour of the Bak Kwa with the saltiness of the cheese

The Bak Kwa Mac and Cheese ($20++) is another item you shouldn’t miss. The sweet-savoury flavour of our favourite CNY treat is complemented with the saltiness of the cheese to come up with a delightful combination.

Foie Gras and the Razor Clams Tau Suan

Other notable items which you can also try are the Foie Gras ($28++) served atop crispy tau pok skin, Pork Bone Tea ($24++) inspired by the bak kut teh, and the Razor Clams Tau Suan ($++). Though most would swear on the latter’s tastiness, we just found it a tad bit salty. That aside, the sweet beans and the savoury clams combination sounds like a weird combo, but it works for our taste buds.

Customised cocktails aside, the baristas also give you a personalised service for a more enjoyable dining experience

Pidgin also houses a 14 ½ feet bar inside its industrial-chic restaurant. Manned by expert baristas, they can customise your cocktail drinks based on what you’re craving for at the moment. It also carries wine and beer labels if you just want to enjoy some tried and tested flavours.

The use of light colours inside the restaurant gives it a bright relaxing look

You can choose to dine al fresco or enjoy these food and drinks inside the spacious and bright interior, thanks to the use of natural tones for its whitewashed walls and wooden furnishing. There are also a bit of minimalistic décors, such as the collage of names which failed to make the cut. We think that Pigdin is such an apt name to represent what the latest restaurant at Dempsey Hill is all about. For those who don’t know, pidgin is actually “a simplified form of speech that is usually a mixture of two or more languages.” Chef Adrian has successfully merged two cuisines to come up with delectable treats for the palate. --- Address: 7 Dempsey Road, #01-04, Singapore 249671 Tel. No.: +65 6475 0080 Email: info@pidgin.com.sg Operation Hours: Mon to Sat Lunch: 12pm to 2:30pm Dinner: 6:30pm to 10:30pm Closed on Sundays See Also: Explore these famous chicken rice stalls here Bars and lounges worth checking out