The now defunct Pamplemousse has re-launched itself as Pidgin Kitchen and Bar, with an equal mix of local and international tastes
By Cheryl Chia
Bak Kwa Mac & Cheese? Who would have thought that would be a good combination?
Chef Adrian Ling of Pidgin Kitchen and Bar thinks so. And he’s right. What we thought was a dubious combination turned out to be flavourful, and that can be said about most of the items on the menu in Pidgin.
Blending familiar local products with modern European cooking, Pidgin Kitchen and Bar serves deliciously familiar yet foreign dishes.
Local with a Twist
Take Pidgin’s appetisers for example. The Chicken Rice Arancini ($8) – a deep-fried chicken rice ball with a scamoza cheese centre accompanied with a sweet garlic chilli jam dip – is comforting, fragrant and chewy. It is great when paired with beer.
We also loved Pidgin’s Crab Otak Croquettes ($12). The shredded crab otak encased in a golden brown shell with the chye poh remoulade makes for a moreish dish reminiscent of Thai fishcakes.
Fusion Mains
Their mains such as the aforementioned Bak Kwa Mac & Cheese ($20) and the Lobster Wanton Capellini ($26) – which comes in a darling ceramic bowl, and served with chopsticks – are great for sharing. Both the Bak Kwa Mac & Cheese and the Lobster Wanton Capellini are great for taking pictures of, to be posted on Instagram or other social media.
Desserts will not disappoint, with their take on the quintessential kaya toast with a Kaya Bread & Butter Pudding ($15) with a side of houjicha milk tea ice cream in an enamel mug, as well as their Bandung Panna Cotta ($12).
Chocolate lovers would like their version of the Milo Dinosaur Version 2.1 ($15) an updated dish from the Pamplemousse days with a rich chocolate slab accompanied with Milo ice cream.
Pidgin Kitchen and Bar, 7 Dempsey Road, #01-04, Singapore 249671, Tel: 6475 0080
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