Barood @ Tras Street - Modern Latin Indian Izakaya with Spiced Tapas and Inventive Cocktails

Barood has been hiding its culinary prowess for a year now, and it was high time I uncovered the gem at Tras Street above Revolver. This modern Latin Indian izakaya continues to push the boundaries with its spiced tapas and inventive cocktails, making every visit an exciting journey for the taste buds.

Sydney Spritz

Roma Amara

The evening began with a global tour of cocktails, each a liquid passport to a different destination. The Sydney Spritz ($24) and Roma Amara ($26) were our pre-dinner companions, setting the tone with their light and refreshing profiles.

Tostadas 4.2/5

We kicked off the 7-course Tasting Menu ($89/pax) with Tostadas that left us marvelling. These toasted tortillas were crowned with smoked aubergine, a seemingly humble ingredient that played a starring role. Even the aubergine sceptics among us were converted as the dish unfolded into a harmonious blend of flavours and textures.

Scallop Tart 5/5

The Scallop Tart, adorned with mango, chipotle, and curry leaf oil, was a delightful exploration of contrasts. The sweetness from the scallop shone through the layers of flavours. All encased in a crispy shell that added a satisfying crunch.

Goat Biryani Arancini 4.5/5

A highlight of the meal was the Goat Biryani Arancini, a delightful fusion of Italian rice balls with an Indian twist. Pulled goat, biryani, and pickle mayo were expertly combined, coated in breadcrumbs, and deep-fried to perfection. The result was a burst of robust Indian spices.

Mexican Kiss

Tokyo no Sumo

We didn't stop at one round of cocktails. We sipped on the Mexican Kiss ($26) and Tokyo no Sumo ($28) for the second act, each offering a unique taste journey.

Smoked Lobster Yakitori 4.8/5

One of the menu's stars was the Smoked Lobster Yakitori, featuring sweet and bouncy lobster skewered alongside smoked chillies and chipotle chutney. The lobster's freshness and the sauce's smoky richness made for an unforgettable pairing.

Malabar Pork Taco 4.2/5

The Malabar Pork Taco was an elevated take on the traditional al pastor. Amul Cheese and fruity mango elevated the seasoned and marinated pork, creating a symphony of fireworks in every bite.

Momo Calcutta 4/5

Served in a steaming basket, the Momo Calcutta presented plump dumplings stuffed with ginger chicken, accompanied by pea shoots. The dumplings were juicy, and the pea shoots provided a delightful textural contrast. Pairing them with the Goan sambal elevated the experience.

Bombay Creme Brulee 4/5

We concluded the feast on a sweet note with the Bombay Creme Brulee, which had its own twist. Fresh corn and saffron were added, introducing new dimensions to this classic dessert. The sweet corn brought a pleasant sweetness, while the saffron added an aromatic touch.

Barood continues to stand out with its innovative dishes and inventive cocktails. Here's to another year of delightful surprises from this Latin Indian gem.

Note: This is an invited tasting.


Barood
56A Tras Street
Singapore 078995
Tel: +65 96223410
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Wed-Sat: 5pm - 12midnight
(Closed on Sun to Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Ms. Maria & Mr. Singh @ Craig Road - A Revamped Space with Newly Launched Degustation Menus

Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.

Papdi Chat 4.5/5

The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.

Golgappa with Vedita Shots 4/5

Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.

Guacamole Ikura 4/5

The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.

Ceviche 3.8/5

The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.

Scallop Tostada 4/5

Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.

Mole Madre and Pipian 4/5

The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.

Pork Vindaloo Tacos 4.8/5

The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.

Chicken Tikka Masala 4.5/5

South Indian Coconut Rice 5/5

Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.

Gaggan’s Crab Curry 4.5/5

We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.

Churros 3/5

Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.

The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.

There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

El Mero Mero @ Chijmes - The Go-To-Place For Mexican Gastronomy

El Mero Mero at Chijmes has reopened after undergoing refurbishment. With the re-opening, it has also refreshed the menu. The new menu showcases the traditional flavour combinations, as well as demonstrating the current Mexican culinary trends.

Guacamole 4/5

The Guacamole ($12/$18) is made a la minute. The smashed avocados are paired with diced tomatoes, banana shallots, serrano chilli pepper and coriander. Mixed them all up and have it together with the charred tostadas, for that extra texture to appreciate the guacamole.

Corn Sampler 4.5/5

The Corn Sampler ($15) comes with char-grilled organic baby corns, smoked huitlacoche donuts and chilli mayo. This is my first time to come across Huitlacoche. It is a type of fungus that grows on organic corn, also known as corn mushroom. It is made into a mix with egg, flour and milk, and shaped into a dough. Deep-fried upon order. This goes so well with the chilli mayo dipping sauce.

Hamachi and Coconut Ceviche 4.5/5

I am a fan of ceviche for its firework of flavours, and the Hamachi and Coconut Ceviche ($21) here did not disappoint. The fresh sashimi-grade hamachi is cut into cubes and marinated in aguachile, and then tossed in lime juice, hibiscus flower milk and avocado puree. What you get is a clean tasting dish with the chemistry of sweetness, spiciness and tanginess, igniting beautiful combustion of flavours.

Tostadas De Atun 4/5

The Tostadas De Atun ($17) comes with tuna tartar, avocado puree, chipotle mayo, matchstick tempura banana shallots on a crispy corn tortilla. There are a lot of textures at play, which is a delightful joy to eat.

Avocado Taco 3.5/5

What is Mexican food without tacos, right? Hence we also tried a couple of the tacos on the menu. We started with the Avocado Taco ($11). Nothing fancy, just freshly sliced and smashed avocado on a soft burnt corn tortilla, sprinkled with some smoked sea salt. Maybe I am too used to Tex Mex cuisine for its rich flavours, I find this a bit plain for my liking.

Carnitas Taco 4/5

The Carnitas Taco ($13) comes with caramelised pork neck and belly, paired with homemade pineapple sauce, pickled shallots, and purple cabbage on a soft corn tortilla. Compare to the avocado taco, the flavours are more vibrant. However, I find the pork a bit too thinly sliced for me to fully enjoy it.

Baja Fish 4.2/5

Among the three tacos, my favourite is the Baja Fish Taco ($14). The wheat tortilla is wrapped with tempura toothfish paired with pico de gallo and pickled shallots and chipotle mayo. The toothfish gives the taco a satisfying substantial bite complemented by the chipotle mayo, while the pickled shallots provided the needed acidity to bring everything together.

Tortilla Soup 4.2/5

The Tortilla Soup ($14) is a classic Mexican dish whereby household will use leftover tortillas to make this soup instead of throwing them away. Over at El Mero Mero, to re-interpret the dish, fresh tortillas are dehydrated and flamed. It is then blended with roasted tomatoes, garlic, onion and guajillo chilli pepper. Lastly, it is served with deep-fried tortilla strips and diced avocado and garnished with crema. It is a very hearty and comforting pot of soup.

Gordita 4.2/5

The Gordita ($28) is another homely and comforting dish that I enjoyed, with a generous serving of butter sauteed heirloom vegetables. The gordita reminds me of the local alkaline dumpling brightened by the salsa roja.

El Mero Mero Fajita 4.2/5

The El Mero Mero Fajita ($38) uses the oyster blade cut of the beef. It is cooked beautifully to a delightful tender and dressed in a lovely poblano shishito crema, served with flour tortillas on the side. I actually prefer to have the beef like a taco together with the delicious sauce.

Tequila Pecan Pie 3/5

For dessert, we started with the Tequila Pecan ($14) served with a scoop of cinnamon ice cream. Personally, I find the pie too sweet for my liking. I took a bite and stop there.

Red Velvet Churros 3.5/5

I am not a fan of churros, but it turned out I really enjoy the Red Velvet Churros ($14). Deep-fried, coated in sugar and cinnamon powder, the churros are slightly crisp on the exterior and soft inside.

Braised Pineapple 4.2/5

The Braised Pineapple ($14) is the simplest of all the desserts, turned out to be my favourite. The pineapple has been caramelised in cane sugar before being grilled in the Josper oven. The result is a delectable char on the edges on top of its sweetness.

After tasting the food at El Mero Mero, it gives a deeper insight into Mexican cuisine. Not only that, food evolves with time and this is reflected in the menu too, showing current culinary trends and the dynamic Mexican foodscape as it is now.

Note: This is an invited tasting.


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El Mero Mero
Chijimes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Sun-Thu: 5pm - 11pm
Fri-Sat: 5pm - 1130pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]