[CLOSED] The Kongsee @ Genmill Lane - Mod-Sin Izakaya Conceptualised by Chef Willin Low

The Kongsee on Genmill Lane is conceptualised as a mod-sin izakaya with the vibe of an underground lounge, with Chef Willin Low as the food consultant.

Barramundi Ceviche 3.5/5

Barramundi Ceviche ($22) is a dish that was conceived against the backdrop of our local food history and culture. The Barramundi is locally sourced, treated and presented as a Latin American dish with a Southeast Asia flair. It is accompanied by some cold and warm elements for flavour and textural contrast - Pickle Onions, Fried capers, Fried Diced Eggplant, Savoury Ice Cream and mini Papadams, which serve as a vessel to bring it all together. While the concept was good, the flavours of the various elements didn't quite come together.

Kongsee Crab Cake 4/5

As our fondness for Thai food has also shaped our local food scene, the menu also offers a few Thai-inspired dishes, such as the Kongsee Crab Cake ($28), made with Wild Caught Crab in Tom Kha Kai. The flavour of the Crab Cake was reminiscent of the Thai Fish Cake, which was in harmony with the coconut soup. The soup, delectably infused with lemongrass and aromatic kaffir lime oil, added to the cohesiveness of the dish.

Iberico Satay 4.8/5

Salted Egg Prawn 4.2/5

We tried 2 of the Skewers (minimum 2 skewers) that spotlight the quality of the respective ingredients - Iberico Satay ($8) and Salted Egg Prawn ($7). The iberico secreto was grilled to perfection over binchotan, rendering its fats and attaining the right amount of char on the exterior, which fully developed the iberico's tantalising flavours. The accompanying Javanese Peanut Sauce and Pineapple Salsa showcase the restaurant's attention to detail in bringing you the dish's essence. The latter was well executed too. I could taste the Tiger Prawn's sweetness enhanced by the contrasting Salted Egg sauce. It also had a delectable firm, and meaty texture.

Ngoh Hiong Dumplings 3.5/5

Ngoh Hiong Dumplings ($8) is a rendition of our traditional Ngoh Hiong, made with a Crab and Pork mixture wrapped with Bean Curd Skin and finished with a dash of Vinegar. While the mixture was considerably juicy and the flavour was good, it lacked the crunch and sweetness in the absence of prawns and water chestnut.

Roxy Crab Laksa 4/5

Roxy Crab Laksa ($12) is a highly anticipated dish cooked with Chef Willin's Secret Recipe Laksa Broth. The broth undoubtedly captivated me with its robustness. It was pleasantly spicy with a well-balanced of flavours. Though switching prawns with Wild wild-caught crab elevates the finesse of the dish, the comfort and satisfaction of a laksa are missing.

Lamb Kut Teh 4.8/5

Lamb Kut Teh ($32) is by far the best Lamb dish I had in a long time. Whether or not you are a lamb lover, you should give it a try. The soup carried a good amount of heat lent from White Peppercorn, permeated with just a faint gaminess from the lamb. The Lamb Denver Ribs had been grilled over binchotan before serving, which elevated its succulent texture with a contrasting, slightly charred exterior. The smoky nuance inherited by ribs from the binchotan had also made them even more moreish.

Churro Waffle with Kaya Ice-Cream 4.5/5

Rounding off our mod-sin journey was a memorable Churro Waffle with Kaya Ice Cream ($12). Given that the churro was skinner than usual and bore more ridges, it had an excellent balance of crispy golden crust and a chewy, dense, but airy interior. The Homemade Kaya Ice Cream that was nestled perfectly on the churros was on point with our familiar taste of kaya and the right amount of sweetness. The Coconut Cream salted with Shio Kombu enriched the mouthfeel of the dessert and counterbalanced its overall sweetness.

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.


[CLOSED]
The Kongsee
10 & 12 Gemmill Lane
Singapore 069252
Tel: +65 8828 7664
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Mon-Wed: 530pm - 1030pm
Thu: 1130am - 3pm, 5pm - 1030pm
Fri-Sat: 1130am - 3pm, 5pm till late
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street and then right onto Gemmill Lane. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street. Cross the road and walk to Mohd Ali Lane. Walk to the end of Mohd Ali Lane to Club Street. Turn left onto Club Street. Walk to Gemmill Lane. Turn right onto Gemmill Lane. Walk to destination. Journey time about 8 minutes. [Map]

Burma Social @ Tras Street - A Feast of Six Kingdoms, Harmonizing Culinary Inspirations from Neighbouring Countries with Burmese Cuisine at Its Epicentre

Burma Social at Tras Street stands as a pioneering multicultural restaurant and bar, presenting a captivating Feast of Six Kingdoms. This innovative concept harmoniously blends traditional Burmese recipes with contemporary influences from its neighbouring nations like China, Thailand, India, Bangladesh, and Laos. Beyond its culinary offerings, Burma Social aspires to offer an immersive journey into the rich culture and heritage of the Burmese people. The restaurant's diverse atmosphere across different levels, accompanied by varying music, entices guests to explore the multifaceted realms of Myanmar.

Raw Coconut Milk & Broccolini with Flying Fish Roe 3/5

We started with the Raw Coconut Milk & Broccolini with Flying Fish Roe ($22). This dish challenges expectations, for it's different from our local laksa. Instead, it's a lighter, more delicate soup that artfully captures the essence of the Burmese sea. The flying fish roe imparts a delightful fragrance while adding Burmese coriander and crushed Burmese nuts introduces an extra layer of umami, creating a fascinating blend of flavours.

Lahpet Nay Wai Thoke 2.8/5

Moving on, the Laphet Nay Wai Thoke - Tea Leaf ($18) offers a vegetarian and vegan-friendly delight. Fermented tea leaves intermingle with green tomato, lent crunch, cabbage, and mixed Burmese nuts, creating a textured symphony of flavours. While its earthy profile may be unfamiliar to newcomers, a hint of lemon juice brightens the dish, adding a refreshing twist that takes some time to appreciate fully.

Papaya & Mango Thoke (Ye Thu Kyun) 3.5/5

A tribute to the familiar, the Papaya & Mango Thoke ($22) echoes Thai Papaya and Mango salad. Here, bittersweet Burmese papaya mingles with sweet poached prawns, resulting in a tasteful fusion of textures and flavours. The Burmese papaya undergoes fermentation to shed its excess bitterness, allowing its robust fruity character to harmonize perfectly with the prawns' taste. Poached sous vide and marinated prawns further enrich the experience.

Crispy Tohu Jaw 3.5/5

The Crispy Tofu Jaw ($20) introduces a unique departure from conventional tofu. Crafted from ground Indian chickpeas, the tofu undergoes a labour-intensive process, yielding a starchy gelatinous texture when cooked. Finished with Burmese black jaggery sauce, composed of Burmese gula melaka and Indian sugarcane, this dish boasts a sweet undertone. A mix of Burmese and Thai basil leaves elevates the tofu with a subtle sweet cinnamon note.

Hnin Si's Steam Puzon 2.8/5

Hnin Si's Steam Puzon ($32) emerges as a dish of prawn and mudfish, sous vide for remarkable tenderness, before steaming into firm cakes. While the paste-like texture might not resonate with all palates, wrapping it in rice paper alongside housemade chilli invokes a sense of familiarity akin to our Chinese chilli sauce.

Ohn-no Kyaukswe 3/5

The Ohn-no Kyaukswe ($32) anchors the main course with gluten-free rice noodles accompanied by vegetable soup and barramundi fish cakes. The delightful springiness of the rice noodles, reminiscent of our local thick beehoon, becomes a canvas for absorbing the flavours of the accompanying soup.

A-thi 3.5/5

Concluding on a sweet note, A-thi, Burnt Mango and Black Jaggery Coconut Sorbet ($14) offers a sophisticated finale. Torched mango lends caramelized sweetness to luscious Burmese mangoes, with housemade coconut sorbet and gula melaka sorbet enhancing the experience. This trifecta of Southeast Asian local sweets is a fitting conclusion to a distinctive culinary journey at Burma Social.

Note: This is an invited tasting.


Burma Social
34 Tras Street
Singapore 079026
Tel: +65 6016 9140
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 12midnight
Sat: 6pm - 12midnight

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

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes.  [Map]