The Wall @ Tanjong Pagar Road - Take A Flight To The World Of Whisky

A new kid at the stretch of shophouses along Tanjong Pagar Road is The Wall. It is a Whisky and Sumiyaki Bar that seeks to make Whisky drinking friendlier, approachable and more enjoyable. In short even the novice can enjoy it. The best thing is it comes with a comprehensive full sumiyaki menu to go with the water of life - whisky.

Miso Nachos 4/5

Before starting on our introduction to the world of whisky, we settled in with some munchies. First we have the Miso Nachos ($8) which is actually salted bean nachos with minced beef. The saltiness of the miso elevated the flavour of the beef and this goes well with crunchy nachos.

Eihire  4.5/5

The Eihire ($15) is a very addictive snack. I could not help going back for more of the grilled skate fin. The more I chewed on it, the more the flavour perfumed the whole mouth.

After checking in to a few snacks, we board our Flight - East Meet West ($37) to discover the treasured flavours of fusion. The 4 whisky we tried are Auchentoshan Three Wood (Scotland), Les Moissons (France), Yamazaki Distiller Reserve (Japan) and Kavalan Single Malt (Taiwan). With an addition $12, you get 4 skewers (Chicken Wing, Chicken Thigh, Homemade Chicken Ball, Chicken Thigh & Leeks) to go with the whisky.

Japanese Eggplant with Miso 4/5

I always thought that eggplant is mushy but I have to say the Japanese Eggplant with Miso has changed my mind. It was actually crunchy with a nice coat of sweetness and smokiness.

Japanese Capsicum & Minced Chicken 4.5/5

One of my favourite items is the Japanese Capsicum & Minced Chicken ($6). The flavoursome stuffed minced chicken with cartilage gives it a nice crunchy texture while the yuzu peel refreshes the palate. Simple but yet a lovely combination of flavours and texture. You don't even know that you are having capsicum.

Grilled Squid 4.2/5

From the sea, we tried the Grilled Squid which is perfectly grilled retaining that bouncy texture. Dip it into the yakitori and grated ginger sauce for a lifted appreciation of the squid.

Warabi Mochi 4.2/5 and Teochew Heritage 4.5/5

If you find that whisky is too strong for you, the bar actually offers a concoction of whisky cocktails showing its versatility. I tried the Teochew Heritage ($22) which is inspired from the local almond jelly dessert. The cocktail really stood out instead of being gimmicky. It has the characteristic of the local inspired dessert and more important, it tasted great. Before touching down, I was served the homemade Warabi Mochi that was so soft and pillowy, just like the clouds I saw on my flight.

Note: This is an invited tasting.


The Wall
76 Tanjong Pagar Road
Singapore 088497
Tel: +65 62257988
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 5pm - 1am
(Closed on Sun0

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road. Walk to destination. Journey time about 12 minutes. [Map]

The Original Katong Laksa @ Upper Paya Lebar Road - Atas Laksa With Crayfish

Have you ever been ask the question, what is that one local dish you miss whenever you return from an overseas trip? My reply is Laksa. It is great to know that the pioneer of the "Katong Laksa" - The Original Katong Laksa or also known as Janggut Laksa has opened a new outlet at Upper Paya Lebar Road. The third outlet after Roxy Square and Queensway stalls.

If you are not aware, the original katong laksa was started by Mr Ng Juat Swee (Encik Janggut) in the 1940s. Mr Ng was selling his laksa off the street in the Marine Parade area before moving into a physical shop at 49 East Coast Road. Due to increase in rents, it moved down the road to 57 East Coast Road and eventually settling at Roxy Square. By then Mr Ng has passed down the business to his niece, Mdm Ng Sway Hong who in turn partnered with Mdm Tan Siew Suan to run the business.

Laksa 4.2/5

The Laksa ($5) here comes with ingredients such as prawn, cockle, fishcakes and laksa leaves. The thick beehoon is cut into short strips which can be easily eaten with a spoon. This is exactly how Mr Ng served his customers in the 1940s, which many so called 'Katong Laksa' stalls followed to serve in this way. A good laksa broth comes from the rempah used to cook with the coconut milk. The broth here is mildly spicy, creamy and has lots of dried shrimp for that addition oomph

Crayfish Laksa 4.2/5

Only available at the new outlet, it has introduced a premium version of the laksa - Crayfish Laksa ($9.50). It comes with a whole crayfish sliced into half. Once again, you can only have this at the new Upper Paya Lebar Road outlet. It is not available at Roxy Square and Queensway outlet.

Curry Chicken 4/5

If you need a more substantial meal, the new outlet has expanded their menu to include Curry Chicken and Fried Chicken. While the fried chicken was tender and juicy with crispy skin, my favourite is the curry chicken for its rich and thick gravy. It felt like having grandma cooking.

Fried Chicken 4/5

For those that wants to dine in a more comfortable environment, the newest outlet will allow you to do so. You can enjoy a bowl of laksa with air conditioning. It also offer other mains if you don't feel like having noodle for your meal.


The Original Katong Laksa
331 Uppper Paya Lebar Road
Singapore 534949
Tel: +65 97361833
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Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 10am - 930pm

Direction: 
1) Alight at Tai Seng MRT station. Take Exit A or B. Walk to bus stop at Tai Keng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 80 and 76. Alight 5 stops later. Walk to destination. Journey time about 10 minutes. [Map]