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2016-03-22
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Indocafe is located in a couple of quaint, colonial-era black and white bungalows, at the T junction of Scotts Road and Cairnhill Road. The restaurant is a short walk away from busy Orchard Road shopping stretch. For those who are driving, please take note of the limited parking area here.Inside the restaurant is filled with chinese traditional style wooden furnitures. Peranakan costumes framed the walls.Tonight the four of us were having the restaurant week dinner at this restaurant. Menu was P
Indocafe is located in a couple of quaint, colonial-era black and white bungalows, at the T junction of Scotts Road and Cairnhill Road. The restaurant is a short walk away from busy Orchard Road shopping stretch. For those who are driving, please take note of the limited parking area here.
Inside the restaurant is filled with chinese traditional style wooden furnitures. Peranakan costumes framed the walls.
Tonight the four of us were having the restaurant week dinner at this restaurant. Menu was Peranakan communal style at $38++ per person. We arrived 7.15pm at the restaurant, and was told that food was still not ready as our reservation was 8pm. In the end we were being served dinner at 7.40pm.
There was 3 dishes for appetizers.
Bok Nee SaladWild 'Wood Ear' black fungus salad with sambal dressing
The dish was served icy cold. It tasted crunchy and spicy. Surprised to find it in a Peranakan style meal as it looked more chinese style to me.
Kueh Pie Tee (a la carte $18++)Crispy 'Top Hats' pastry cups with shredded turnips, served with prawns, crabmeat and homemade chili dip
The shredded turnips was well cooked and full of flavours of the minced seafood in it. The pastry cup was light and crispy. It was everyone's favourite dish of the meal.
Ngoh Hiang (a la carte $16++)Crispy homemade five-spiced pork meat roll wrapped in soy bean curd skin and deep fried
Although it looked quite dark, the meat roll was soft and moist inside, with lots of meaty texture inside.
Best to have it with the sambal chilli sauce to give it an extra kick.
Next for the main dishes.
Babi Pongteh (a la carte $18++)Pork belly braised in fragrant soya bean paste and aromatic spices
Served with potato, the dish was well flavoured without being too salty. However the group felt that the pork belly was not braised tender enough.
Wagyu Beef Rendang (a la carte $28++)Slow cooked Wagyu beef cheeks in INDOCAFE’s special blend of spices
Another great dish of the meal. The beef was very tender and torn easily. The sauce was rich but also quite salty too. One must have rice to go with this dish.
Kari IkanCod fish fillet served with authentic Nyonya gravy
The fish was firm and chunky, and went quite well with tangy spicy sauce.
Sambal TerongStir-fried eggplant in spicy sambal chilli
The juicy eggplant was a great combination with the meaty spicy chilli sauce.
Chap Chye (a la carte $14++)Penang style braised mixed vegetables with pork skin and prawns in fermented bean curd sauce
After the excellent vegetable and seafood mixture in Kueh Pie Tee, this one kind of disappointing as one cannot taste the minced shrimps in it. The dish could braised a bit longer as the vegetables were still not soft enough.
Lastly we have assorted kueh for dessert. The Rainbow Lapis was too firm and lacking of the usual chewy texture. The Ubi Kayu was smooth and not too sweet. One of us like the Pandan Lapis very much, although I felt it was similar to the Rainbow Lapis.
Overall the food was delicious, except that the dishes were mostly served warm and not hot. As the dishes were heavily flavoured, one will also tend to drink a lot of water to wash down the meal. As the meal was communal style, everything was served all at once, from the appetizers, to the main courses, to the dessert. With no waiting between dishes, the meal was done with within an hour.張貼
