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2013-12-10
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Chili’s Grill & Bar first originated in Dallas as a burger joint in 1975 and started its first restaurant in Singapore at Tanglin Mall in 2009. Today, it serves up Tex-Mex cuisine in enormous portions and diverse flavours to satisfy every taste bud.We arrived pretty early and the restaurant was already half filled for lunch. The friendly service staff at the entrance greeted us with a big smile and even quietly asked me who the birthday girl was. She then reached out her hands to M to wish her a
We arrived pretty early and the restaurant was already half filled for lunch. The friendly service staff at the entrance greeted us with a big smile and even quietly asked me who the birthday girl was. She then reached out her hands to M to wish her a Happy Birthday. Sweet.
We were speedily ushered to our corner table as per my request over the phone when I made the reservation.
Our orders were taken quickly and it didn’t take too long for the food to be served too.
First to be served is this wholesome basket of chips and dips. The guacamole dip is made of avocados, cilantro, pico de gallo (a salsa fresca of onions, tomatoes, chillies & lemon juice), fire-grilled corn and jalapenos and served with freshly-fried, hot tostada chips and one additional salsa dip. The guacamole is rich and creamy with a good crunch from the corn kernels. The smooth, buttery taste of avocado goes very well with the salted tostada chips which are perfectly fried with hardly any grease. I actually like their house-made salsa better because of its spicy and tangy flavour that gives that extra kick. The only downside of this salsa is that it is too runny so it’s a bit of a challenge to scoop it up with the chips without dirtying the fingers.
The Triple Dipper is a combination of starters which we can pick from several selections so we get to try a bit of everything. For this, we mix and match the Southwestern Eggrolls, Boneless Buffalo Wings and Texas Cheese Poppers that come with three dipping sauces – chipotle ranch, avocado ranch and blue cheese – and a few skinny sticks of celery.The cheese poppers are our favourite. Gooey, runny cheese in every deep-fried crispy ball. It is delightful to see how the cheese oozes out as you take each bite and it’s even more heavenly as the flavour explodes in your mouth. We just went ‘hmmm-hmmm’ at the same time! It was pure cheese-gasm for us, cheese lovers.
The Southwestern eggrolls remind me of spring rolls except that the wrap is much tougher because flour tortilla is used. While the filling of smoked chicken, black beans, corn, jalapeno, jack cheese, red capsicum and spinach is unique, there is actually not much of filling in the eggroll so every mouthful is just full of thick, chewy tortilla skin. It’s a pity the exterior isn’t crispy too despite it being deep-fried.
The boneless buffalo wings are made of chicken breast. While it’s easy to eat as you can just pop each bite-size cube into the mouth, the sauce that the chicken has been tossed in is too sour for our liking.
One of the best grilled baby back ribs I’ve tried in Singapore that’s finger licking good. The rack is full of tender, juicy meat that easily comes off the rib bone without much effort. These are ribs that you can just eat with a fork and knife. Apparently these ribs are smoked in-house over mesquite wood and then grilled to order. I like the smoky flavour that has penetrated the meat so every bite of it is just flavoursome. The BBQ sauce that is basted over the meat is sweet, salty and tangy.For full review and pictures, please visit http://springtomorrow.com/2013/12/01/chilis-grill-bar-the-central-clarke-quay/
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