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2013-04-06
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We made a reservation for 8 for a birthday dinner, and it was still pretty early by the time we arrived at 7pm. The restaurant was still relatively empty which was a surprise because my last visit here during lunch was s completely different experience. There was a long queue and it was an half-hour wait. Nevertheless, we got a cosy seat by the corner of the second floor, divided by oriental style room dividers. And one thing that I really appreciate about Bumbu is the effort that goes into the
Nevertheless, we got a cosy seat by the corner of the second floor, divided by oriental style room dividers. And one thing that I really appreciate about Bumbu is the effort that goes into the decor. It's nothing like the Neo-vintage design which many cafes are based on, but a more local and nostalgic touch to it. Its an experience tha can only be found in Singapore or perhaps other parts of Asia.
But the interior decor isn't the main buzz, and Its been awhile since I've been to places where it's more about the food than it is the ambience. The menu came and everyone was excited to order their personal favourite. I often enjoy asking the waiters what they would recommend bello placing my order, and they highly recommended the Tahu Telor, and Indonesian egg tofu dish. Best choice.
Apart from that, the other dish which was a pleasant find was the Crispy Kang Kong. Kang kong is often cooked with sambal, but no one could have imagined it to taste so good when it is deep fried. It's uncommon, but not impossible to find. I have had it twice before at various Thai restaurants, but this would be the best that I have had in Singapore thus far. The secret lies in the tangy shrimp sauce bedding all that delicious fried greens!
Interestingly enough, I do notice that it is really the sauce that determines if the dish makes the cut. I have had 2 other types of sauces with fried kang kong that are completely different, but this is my favourite thus far. The other two were a cream-based sauce, very much like dips, which didn't bring out the flavour as much.
The desserts were delicious as well, but you can't really go wrong with durian sticky rice and chendol. I wouldn't say they are the best but they are decent enough to create that cherry on top of a perfectly good meal aftertaste.
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