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Pidgin Kitchen & Bar

3.2

Eatability rating

4 reviews

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AsianWestern

Pidgin Kitchen & Bar serves delicious and mouth captivating Southeast Asian foods through combining popular regional cuisine, western cooking techniques, and the team's wicked sense of imagination. 

Tue - Thu: 12:00 - 14:30

Tue - Thu: 18:00 - 22:30

Fri: 12:00 - 14:30

Fri: 18:00 - 00:00

Sat: 11:00 - 00:00

Sun: 11:00 - 17:00

Closed: Mon

+65 64750080
$57 based on 5 submissions
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Of French, western and Singaporean

Decided to pay a visit to Pidgin for a recent family dinner. Located on the insides of Dempsey, Pidgin offers a French western and local mix with lots of drinks to accompany.

I opted for the four course set menu ($68) and started with the Crab croquette, consisting of three large pieces of crab and potato.

For the second course I had the Foie Gras, once again, the portion was very generous with a large piece of goose liver on a thin slice of cracker bread.

For the main course I had the Duck Confit. Very fatty, very tasty in a thick wine reduction sauce.

For dessert I had the Milo which was served in three forms - a thick ice cream, a thick rich milo cake and a fruit and milo chip mix.

From the a la carte menu, I tried the Tuna Tartare ($24), raw tuna topped with an egg yolk that should be consumed right away before the condensation sets in.

I also tried the Fish of The Day ($35), two large slices of snapper on greens.

Portions were generous and one could get a good value from the set options.

The HGW community like this place for...

  • Crab Otak Croquettes1 vote
  • Kaya Bread & Butter Pudding1 vote
  • Pork. Bone. Tea.1 vote
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Latest Community Reviews:
• 30 Oct 2014 • 2020 reviews • 258 followers

Of French, western and Singaporean

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
Decided to pay a visit to Pidgin for a recent family dinner. Located on the insides of Dempsey, Pidgin offers a French western and local mix with lots of drinks to accompany.

I opted for the four course set menu ($68) and started with the Crab croquette, consisting of three large pieces of crab and potato.

For the second course I had the Foie Gras, once again, the portion was very generous with a large piece of goose liver on a thin slice of cracker bread.

For the main course I had the Duck Confit. Very fatty, very tasty in a thick wine reduction sauce.

For dessert I had the Milo which was served in three forms - a thick ice cream, a thick rich milo cake and a fruit and milo chip mix.

From the a la carte menu, I tried the Tuna Tartare ($24), raw tuna topped with an egg yolk that should be consumed right away before the condensation sets in.

I also tried the Fish of The Day ($35), two large slices of snapper on greens.

Portions were generous and one could get a good value from the set options.
Overall
Food/Drink
Value
Ambience
Service
  • Duck Confit
• 15 Feb 2014 • 168 reviews • 11 followers

Pidgin, the revamped Pamplemousse in mod-sin funk - The Food Nomads

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To view the full review with photos, visit:

http://www.thefoodnomads.com/2014/02/09/pidgin-dempsey-hill/

To discard a primordial soup of names as a wall décor, and gun for a name – Pidgin, which means a mash-up of languages that bridges communication in a region, say, Singapore – that declares its wish to go local, restaurateur Adrian Ling had boldly overhauled his French bistro Pamplemousse to make way for Pidgin Kitchen & Bar. In its rebirth, the bistro now has a white-walled interior (that aims for industrial chic, alas, again) that registered more as greenhouse or chapel, with an adjacent open bar roofed by black wooden beams. Most things stay European.  Tables and chair in Nordic blonde wood lighten up the overall palette. Columns of mirrors towards back reflect back the length of the space, echoing an extended feel of the restaurant. The menu runs in bold 50’s-era typeface, in powder blue-green, and food is split according to categories. Further nostalgia stems from the use of blue-rim enamel-tin cup with prints of flowers. Description wise though, the menu reads locavore, at least regionally. (It even said Malaysian tomatoes without batting an eyelid.) This is not followed up with advocacy. Instead, the dishes seem more bent on intrigue and novelty. Bread & Butter & More ($7.00)   Mow down the hype and read for the subtext on the menu instead, if you need substantial carbs: bread rolls (including some sourdough bun and other darker breads) with a terraced cone of Bordier (you have to try this) butter, some excellent extra virgin olive oil, and sundried tomato and marmite pesto. Bar grub should be skipped for things like these.
Adding Asian elements was more forced for a cocotte of mac and cheese with bak kwa. The roux-drenched penne is rendered heavy with truffle oil alone while the sweet barbequed meat only made it waxy, and not any different than adding lap cheong to the mix.
At other times, novelty surfaces in the façade: a tau suan (it clearly was the starched mung bean soup in appearance) turned out to be savory, made with dashi, and has juicy nuggets of razor clams. Purists may cringe but this was rather pleasant and strangely, light.
More subtly Asian are dishes that truly have a clear intent on taste than on concept. Pidgin brought over its uni tagliolini from its Pamplemousse days, a snug roll of pasta soaking in a creamy amber sauce topped with uni and nori powder – you know it is glorious without even tasting it. And it is.
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  • Uni Tagliolini
• 17 Dec 2013 • 135 reviews • 4 followers

Putting A Creative Spin on Southeast Asian Flavors

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Click HERE for full review and photos!

Formerly known as Pamplemousse Bistro and Bar, Pidgin Kitchen & Bar- the newest addition to Dempsey Road is all about putting a creative spin on popular Southeast Asian local favorites and transforming them into unique original creations. This bold and ingenious concept by restaurateurs Adrian Ling and Cleo Chiang-Ling, takes your palate on an exciting journey of exploring familiar flavors that are presented in a whole new way. I personally enjoyed my tasting experience so much that I immediately made a reservation for a family dinner that same Friday night but was told that it was fully booked already.

The 1500 sqft space seats 56 pax both indoors and outdoors comfortably and oozes 'industrial-chic' appeal with its concrete wall features and parquet flooring.

Inspired by the well-loved fish paste banana leaf snack Otak-Otak, these Crab Otak Croquettes $12++ are instead snugly packed with chunks of crabmeat mixed in a concoction of rempeh spice paste and coconut milk that lends a creamy bite against the crisp deep fried skin, complimented further by a chye poh remoulade sauce which sends you on an umami rush that was simply addictive. Must try.

Although the hawker favorite Wonton Mee is the supposed inspiration for this Lobster Wonton Capellini $26++, dont order this expecting something similar, because from the way the noodles are prepared, to the chorizo slices and lobster stuffed fried wontons, the flavors were more subtle, fragrant and intriguing. I actually really did like this a lot despite detractors who may be missing that lack of spicy kick.

No soup in this Bak Kut Teh though no less appealing, Pidgin's Pork Bone Tea $24++ presents a deconstructed version with two premium slices of pork ribs marinated American style with tea-smoked beef bone marrow served in a peppery garlic jus. Tender succulent meat with a fragrant smokey flavor that was delightful.

For desserts, I strongly recommend the "Milo Dinosaur" Version 2.1 $15++ served on a plate instead of a mug but flavorful nonetheless. Chocoholics and Milo fans will be in for a treat as the deconstructed rendition charms with the intense 72% Dark Chocolate Flourless Cake and a scoop of Milo Ice Cream with its malty Milo Streusel bits.

Chef Adrian Ling's playful imagination and intriguing concepts with Southeast Asian cuisine certainly amazes and impresses. I for one am looking forward to my next visit. And yes, I made sure my reservation was made at least one week in advance. Pay a visit to Pidgin Kitchen & Bar as well! I am sure you too will enjoy the novelty.
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