Keong Saik Snacks is the brainchild of the man behind Pollen and Esquina restaurants – Chef Jason Atherton, a Michelin-Star Chef. Created to emulate the British cafe culture, the small space makes use of much raw and organic materials and features an open kitchen. Menu changes occasionally, similar to Pollen.
Chef hard at work!
The quote that won over my approval of the restaurant!
Tuna tartare. DIY. ($16) – A signature dish which I believe needs no further introduction as it’s been highly-raved. Basically, this is a dish of fresh chopped tuna with condiments such as fish sauce, spring onions, sesame seeds, Vietnamese dressing etc. added to it. Mix the condiments and tuna well, with a dash of calamansi, and you can transfer them onto the paper-thin bread chips. A very fresh and clean dish, the Vietnamese dressing added a surprising perk-me-up taste to it. A must-try as this is one dish that has incorporated flavours that I have not had anywhere else!
Seared scallop. Crispy pig cheek. Apple. Hazelnuts. ($28) – Perfect in portion for ladies, everything on this plate was bite-sized. The scallops were very fresh and seared to the right timing, they were tender with a chew. The fried pig cheeks were unexpected as I had the Chinese-style of preparing crispy roasted pork in mind but instead, the meat was crusted with bread crumbs before landing in hot oil. There were not fats in the cheeks, and the meat tore very easily. The apple compote and hazelnuts however were not very helpful in elevating the flavours of the meat and seafood.
Grilled bavette steak. Sauteed onions & mushrooms. Garlic & bone marrow butter. Duck fat chips ($32) – Sounds like a dish that will make your cholesterol level skyrocket! 😛 Bavette steak refers to the steak that has been cut from the flank, sliced across before serving. Personally, I liked how the meat has been sliced for easier management and I loved how tender the meat was, despite being the most overlooked cut for steaks. It was a perfect match with the tasty mushrooms and butter. The icing on the cake was definitely the duck fat chips which were as good as they were unhealthy!
Doughnuts. Cinnamon sugar. Caramel Cream ($12) – I was spoilt for choice as all the desserts on the menu sounded great! Recommended by my sister, this surely did not disappoint. The caramel cream was a dream; light, soft and fluffy, you’ll think you’re eating caramel-flavoured clouds. The dougnuts, fried upon order, were not dense and truly very yummy. This is one dessert that you’ll want to end the meal with, just because.
Keong Saik Snacks dishes out great, unpretentious food that is accompanied by awesome, warm service. I am glad that Michelin-Star Chefs are setting up bistros which allow their food to be more accessible to the masses, yet keeping up with their reputation of high quality standards. Also, the ambience at Keong Saik Snacks is great for date nights! You’re welcome. 🙂
Keong Saik Snacks
49 Keong Saik Road