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Level2
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2013-09-11 18 views
Keong Saik Snacks is the brainchild of the man behind Pollen and Esquina restaurants - Chef Jason Atherton, a Michelin-Star Chef. Created to emulate the British cafe culture, the small space makes use of much raw and organic materials and features an open kitchen. Menu changes occasionally, similar to Pollen. Seared scallop. Crispy pig cheek. Apple. Hazelnuts. ($28) – Perfect in portion for ladies, everything on this plate was bite-sized. The scallops were very fresh and seared to the right ti
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Keong Saik Snacks is the brainchild of the man behind Pollen and Esquina restaurants - Chef Jason Atherton, a Michelin-Star Chef. Created to emulate the British cafe culture, the small space makes use of much raw and organic materials and features an open kitchen. Menu changes occasionally, similar to Pollen.
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Seared scallop. Crispy pig cheek. Apple. Hazelnuts. ($28) – Perfect in portion for ladies, everything on this plate was bite-sized. The scallops were very fresh and seared to the right timing, they were tender with a chew. The fried pig cheeks were unexpected as I had the Chinese-style of preparing crispy roasted pork in mind but instead, the meat was crusted with bread crumbs before landing in hot oil. There were not fats in the cheeks, and the meat tore very easily. The apple compote and hazelnuts however were not very helpful in elevating the flavours of the meat and seafood.

For full review and more photos, please visit visit:http://foodiepink.wordpress.com/2013/07/08/keong-saik-snacks-keong-saik-road/

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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