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電話號碼
6475 0080
開飯介紹
The shopspace occupied previously by Pamplemousse Bistro & Bar has been revamped into a casual fusion tapas joint. Still headed by chef-owner Adrian Ling, Pidgin Kitchen & Bar offers Asian-meets-European tapas.
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營業時間
今日營業
12:00 - 01:00
星期一至二
17:00 - 00:00
星期三至四
12:00 - 00:00
星期五
12:00 - 01:00
星期六
11:00 - 01:00
星期日
11:00 - 17:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
Formerly known as Pamplemousse Bistro and Bar, Pidgin Kitchen & Bar- the newest addition to Dempsey Road is all about putting a creative spin on popular Southeast Asian local favorites and transforming them into unique original creations. This bold and ingenious concept by restaurateurs Adrian Ling and Cleo Chiang-Ling, takes your palate on an exciting journey of exploring familiar flavors that are presented in a whole new way. I personally enjoyed my tasting experience so much that I immediately made a reservation for a family dinner that same Friday night but was told that it was fully booked already.The 1500 sqft space seats 56 pax both indoors and outdoors comfortably and oozes 'industrial-chic' appeal with its concrete wall features and parquet flooring.Inspired by the well-loved fish paste banana leaf snack Otak-Otak, these Crab Otak Croquettes $12++ are instead snugly packed with chunks of crabmeat mixed in a concoction of rempeh spice paste and coconut milk that lends a creamy bite against the crisp deep fried skin, complimented further by a chye poh remoulade sauce which sends you on an umami rush that was simply addictive. Must try.Although the hawker favorite Wonton Mee is the supposed inspiration for this Lobster Wonton Capellini $26++, dont order this expecting something similar, because from the way the noodles are prepared, to the chorizo slices and lobster stuffed fried wontons, the flavors were more subtle, fragrant and intriguing. I actually really did like this a lot despite detractors who may be missing that lack of spicy kick.No soup in this Bak Kut Teh though no less appealing, Pidgin's Pork Bone Tea $24++ presents a deconstructed version with two premium slices of pork ribs marinated American style with tea-smoked beef bone marrow served in a peppery garlic jus. Tender succulent meat with a fragrant smokey flavor that was delightful.For desserts, I strongly recommend the "Milo Dinosaur" Version 2.1 $15++ served on a plate instead of a mug but flavorful nonetheless. Chocoholics and Milo fans will be in for a treat as the deconstructed rendition charms with the intense 72% Dark Chocolate Flourless Cake and a scoop of Milo Ice Cream with its malty Milo Streusel bits.Chef Adrian Ling's playful imagination and intriguing concepts with Southeast Asian cuisine certainly amazes and impresses. I for one am looking forward to my next visit. And yes, I made sure my reservation was made at least one week in advance. Pay a visit to Pidgin Kitchen & Bar as well! I am sure you too will enjoy the novelty.For full review and photos: http://gninethree.com/2013/12/14/pidgin-kitchen-bar-7-dempsey-road/
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Chicken rice without chicken? Many of us would think this is absurd, but not Chef Adrian Ling. With Pidgin Kitchen & Bar, he breaks the boundaries of our minds and merges two different cuisines to come up with original and intriguing creations. These successful kitchen experiments, which were the results of his childhood memories and travels across Southeast Asia, can now be found in his new restaurant’s menu.Take, for example, the Chicken Rice Arancini ($8++), which is inspired from the iconic Singapore dish. But instead of serving it in chicken rice slices like we’re all used to, he prepares it differently by cooking the scarmoza cheese-filled carnaroli rice in chicken fat. Served with sweet garlic chilli jam dip, it brings the essence of chicken rice to a whole new level. That's not the only unique item at Pidgin. To find out more of its offerings, read the full review here:http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=748
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