Local food goes fusion with interesting takes on dishes at Ujong
There have been conflicting reviews regarding the newly-opened Ujong at Raffles Hotel Arcade but I am happy to report that I thoroughly enjoyed my meal at Ujong and I will definitely return.
Ujong is a new venture with Executive Chef Shen Tan at its helm, previously of Madam Tan’s Nasi Lemak as well as Wok & Barrel. As such, some of the favourites from both these previous ventures have been given new life at Ujong along with new interesting creations.
Fusion Local Food
Ba Chor Mee Pasta ($25.90), anyone? This mainstay from Wok & Barrel has proven so popular that they had to bring it back, and with good reason. The lovely five-spice pork confit is paired with an al dente handmade tagliatelle that is tossed in a spicy sauce with lard bits.
I found the noodles a bit oily and rich to finish on my own, so sharing this dish might be better for your tummy.
My favourite was the Prawn Flavoured Noodles ($17.90), Ujong’s take on the har zai meen. It is a nod to the simple Indomie with kicap manis – sweet soy sauce – with onion and garlic. It also comes with crispy fried pork belly which I couldn’t help but finish all on my own. Oops.
Lard Bits & Comfort
Ujong’s rendition of the traditional Pork Rib King zi char dish results in the Ba Kwa Pork Ribs ($35.90) which comes with a hefty portion of a full rack of ribs and a side of steamed white rice. The ribs are sweet, smoky and chewy at the same time but, unless you are very hungry, you might want to share this one as well.
The Nasi Lemak ($16.90-$19.90) from Madam Tan’s Nasi Lemak makes its fragrant return as well, with soft coconut rice and various items from beef rendang to five spice roast pork.
The desserts at Ujong are innovative and a highlight. Shendol Delights ($15.90), a coconut panna cotta with gula Melaka syrup topped with homemade red bean ice cream, is a deconstructed chendol.
I liked the Pulut Hitam Pudding ($15.90) with gula Melaka butterscotch served with coconut ice cream. It was like a marriage made in heaven, between the sticky date pudding and pulut hitam dessert. The gula Melaka butterscotch had us mopping up the dessert with whatever remaining portion we could find.
Chef Shen tells us that the Kaya Brioche Sticky Buns ($6.90) aren’t ready yet but we can look forward to a cinnamon bun-like swirl with candied ginger and a kaya glaze. Mmm, I can’t wait. And you shouldn’t wait to visit this local fusion heaven.
Ujong, Raffles Hotel Arcade, 328 North Bridge Road, #01-10, Singapore 188719, Tel: 6635 6502
By Cheryl Chia
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