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2013-08-30
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Newfangled dining experiences seem to be all the rage lately and Keong Saik Road is just one of the few hotspots in town where you can see these changes in our local dining scene.Muchachos would be one such example - taking one of the most down-to-earth of Mexican dishes, making it fully customizable and setting it in a bar concept no less.And personally, the first impression wowed. I liked the chic minimalist design, bar counter seating and the interior decor that culminates in a dazzling array
Muchachos would be one such example - taking one of the most down-to-earth of Mexican dishes, making it fully customizable and setting it in a bar concept no less.
And personally, the first impression wowed. I liked the chic minimalist design, bar counter seating and the interior decor that culminates in a dazzling array of bare naked light bulbs hanging from the ceiling.
Build-your-own Burritos
The trip down the rabbit hole continued with the very flexible customization options available for you to get your very own burrito fix.
1. Pick a size (12" or 10")
2. Then choose your choice of carbs, proteins, fats and salsas in the order.
You might just get reminded of a Subway sub-building as you pick and mix your way down the end of the line.
My very own Carbi-vorous (Carbs + Carnivorous) burrito -- $13
The pick of ingredients: Mixed carbs of Texas long-grained rice and mashed Pinto beans fried in bacon fat + Carnitas (pork butt cooked in its own lard). No veggies anywhere!
Verdict: Maybe it came down to my choice of ingredients, but I wasn't so much blown away by the burrito as I was with the whole decor and DIY experience. The flour tortilla was tender but went cold pretty fast in the chill of the aircon. And inside, the ingredients were good, just missing that wow factor. Working my way through a 12" serving was a long slog for my taste buds. But I do want to highlight the pork butt though - exquisitely prepared, the flavours came through nicely when I had a big enough mouthful of pork.
$13 for a plate akin to a Mexican popiah is just not something that I would do again in a hurry? But it's just another dining experience down in the books that I do not regret.
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