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2013-09-11
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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. 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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