Baba Chews Bar and Eatery @ Hotel Indigo Katong - Taking Asian Inspired Cuisine To The Next Level

Change is for the better and indeed Baba Chews Bar and Eatery at Hotel Indigo Katong has done just that. The restaurant has embarked on a new chapter, adding new Asian-inspired creations, combining Asian flavours with western gastronomy to its popular Peranakan menu.

Quinoa Salad 3.5/5

We started with the light and healthy Quinoa Salad ($17) which consists of a quinoa, feta cheese crumble, cucumber, beetroot, pomegranate, avocado, sunflower seeds, almond flake and micro cress. The lemon dressing gives it a zesty touch for a refreshing finish.

Otah Yu Tiao 4/5

Otah Yu Tiao ($12) sounds gimmicky to me. However I was totally wrong when it was put into a taste test. The combination of sandwiching the homemade otah in between the charcoal dough fritter actually works for me. It is definitely a welcome light snack to whet up the appetite.

Peranakan Pulled Pork Burger 4.2/5

An interesting Asian take of the burger is the Peranakan Pulled Pork Burger ($20). Instead of the usual beef patty, it is replaced with Iberico pulled pork cooked pongteh style, which is braised in fermented soybean sauce. It also comes with caramelised onions and cucumber with fries at the side. What impressed me is the softness of the bun that goes really well with the flavourful pulled pork.

Chicken Rendang Lasagna 4.2/5

The Chicken Rendang Lasagne ($18) may look rather unappetising but it turned out the opposite. It has never occurred to me that the rendang sauce can work so well with the lasagna giving the traditional Western fare a delicious face lift.

Barbecued US Pork Ribs 4/5

The Barbecued US Pork Ribs ($30) did not bring the same excitement I get from the more Asian flavours influenced dishes but the St. Louise spare ribs with homemade barbecue glaze is so tender that it fell off the bone with ease. It also comes with fries and coleslaw.

Laksa Salmon 4/5

Similar to the Chicken Rendang Lasagne, the Laksa Salmon is given an Asian twist by pairing a local sauce to the Western fare. The light laksa complements the salmon excellent, giving the dish a whole new dimension. It also comes with sauteed Asian greens and crispy beancurd puff.

Chilli Crab Tagliatelle 4.5/5

The dish that stole my heart goes to the Chilli Crab Tagliatelle ($20). Many restaurants have done this dish but it always turned out to be on the sweet side. I applauded the chef for getting the signature chilli crab sauce spot on with the right balance of spiciness and sweetness. Completing the dish, it comes with tempura soft shell crab, sous vide egg and fresh cilantro.

XO Pork Belly Char Siew Rice Bowl 4.2/5

A homely and comforting dish on the menu is the XO Pork Belly Char Siew Rice Bowl ($19). The rice bowl comes with homemade pork belly char siew, egg sunny-side up, fragrant Hainanese 'oil' rice and premium XO sauce. I personally do not think there is a need for the XO sauce and plain steamed rice will do as the rich flavours of the char siew sort of overpowered the other flavours. I am not complaining but a pity to see the effort goes to waste if it didn't help to create the harmony.

Baba's Chendol 4.2/5

For dessert, I decided to have the Baba's Chendol ($10). I have mixed opinions with the dessert. We are told that it is supposed to be eaten with chopsticks because the homemade pandan jello is purposely made into long noodle strand. I think it is a bit gimmicky and I also observe other diners ended up using the spoon for the dessert as the jello is toso slippy to be picked up by the chopsticks. However I applauded the idea of the red bean mousse which infused with the fresh coconut milk and gula melaka as the shaved ice melted, bringing the different characteristic of a bowl of chendol together.

Overall I have enjoyed the new Asian inspired cuisine by Baba Chews. It has kept the food familiar but yet added excitement with new tasty twists, by coming Asian flavours with a western approach. Now the expanded menu allows Baba Chews to cater for a wider group of diners.

Note: This is an invited tasting.


Baba Chews Bar & Eatery
Hotel Indigo
86 East Coast Road
#01-01
Singapore 428788
Tel: +65 67232025
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Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Sun-Thu: 630am - 11pm
Fri-Sat: 630am - 12midnight

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Subrosa Private Dining @ Jalan Besar - Exclusive Farm-To-Table Fine Dining Experience Without An Ostentatious Price Tag

With home private dining getting popular in Singapore, a new private dining restaurant concept has sprung in the F&B scene. One such new establishment is Subrosa Private Dining at Jalan Besar. The private dining restaurant is helmed by both Executive Chef Steven Snowdon from London and Consulting Chef Francis Lee from Singapore, offering an amalgamation of East and West. A 7-course menu is priced at $128 for lunch and $168 for dinner.

Artisan Bread Selection

Our 7-course dinner started with a selection of homemade Artisan Bread. However I was drawn to the homemade Truffle Butter that was arousing my senses while waiting for the bread to be served. I have to refrain myself from picking up another piece of the bread to finish up the truffle butter.

Fresh is Best 3.8/5

Next we moved to a cold starter, Fresh is Best. The fresh and sweet scallop is paired with fermented melon, cucumber, dill, lemon and smoked trout roe. I applauded the chefs effort in making his own pickled and fermented fruits and vegetables. It did give the dish a vibrant taste. However I thought there was a bit too much flavours at work masking the natural sweetness of the scallop.

The Cocktail 4/5

We were in luck as the crabs were just delivered the morning of our visit. The Cocktail comes with crabmeat that has been painstakingly removed from its shell. It is presented in a glass with aerated shrimp. The richness of the aerate shrimp tastes almost like crab roe. The bloody mary tomato is a lovely touch to cut through the richness.

Quaking Cod That 4/5

The Quaking Cod That is another dish on the menu that showcases the influences of both East and West. The fat and buttery cod fish is wrapped in a layer of nori and topped with ginger and shimeji. This is served together with an aromatic duck consomme. An interesting combination that replicate the Asian steamed fish.

Palate Cleanser 4.2/5

Before moving on to our next course, we are served the palate cleanser which is Lychee Sorbet with morello cherry granita, chocolate mint and preserved mandarin orange. It is a well received break to refresh the palate after all the rich flavoured dishes.

Oh 'Dang! 4.8/5

After travelling around the world , we are back home with Oh 'Dang!, a local rendang dish consists of ox cheek, carrot puree, purr and topped with coconut flakes. The fork tender ox cheek took me by surprises with its texture and robust rempah. I didn't expect the restaurant to be serving me such a well executed local dish.

Remember Mee 3/5

The other locally inspired dish is the Remember Mee or Hokkien Mee a luxurious take using the  lobster with yellow noodle and bee hoon. I don't quite get the idea when the broth is pour into the plate at table side. It fell short of my expectation as the noodles didn't get to absorb the robustness of the broth. The pro is it comes with pork lard.

Tropical Passion 4.5/5

Wrapping our 7-course dinner is the Tropical Passion. When I first read the menu, I thought I will be served a plate of fruits with the description just mentioning the dish consists of coconut, mango, lime and passionfruit. It was a pleasant surprise with the exquisite presentation.

You probably has the same doubt as me what makes Subrosa different from other restaurants? Apparently you can’t just walk in and you need to make reservation 2 days prior. Hence it is categorised as a private dining restaurant. I also understand the chefs are flexible with their menu and they will try to accommodate to your request within the capability.

Note: This is an invited tasting.


Subrosa Private Dining
369 Jalan Besar
Singapore 208997
Tel: +65 66100555
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Nearest MRT: Boon Keng (NE Line), Lavender (EW Line)

Opening Hours:
11am - 12midnight

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road.  Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes. [Map]