Due to character constraint, read the entire review here:http://thechosenglutton.wordpress.com/2013/11/07/pidgin-kitchen-bar/
Snacks, Bites & Eggs ::
If you ask me to pick one starter to kickstart the night, I’d say go for the Crab Otak Croquettes ($12++)
and the Chicken Rice Arancini ($8++)
. Busted, I can’t decide on one. The former’s ramoulade has chye poh in it, whose distinctive taste makes the east meets west perfectly. I also like that the crust was crisp and the fillings generous. The latter uses carnaroli rice, a firmer and longer grain, which makes the bite a more substantial one. They are inspired from, okay, their name says it all.
While the Lamb Meatballs ($12++)
were ordinary to me, the Yogurt sauce that came with it mellowed the otherwise strong flavor of the meatballs. In addition, the Yogurt utilizes a local product – Hay Dairies Goat Milk. Supporting local material is always a plus. The Oyster2 Eggs ($19++)
however, did not quite impress, considering the price tag attached. The ‘squared’ in the name refers to both the oyster that lays on the egg, and the dried oyster bits present in the scrambled eggs.Pasta ::
A spin-off from wonton noodles, the Lobster Wonton Capellini ($26++)
is merely a more atas
version of it. I do appreciate the effort of the dish, having Canadian Lobster Meat as part of the ingredient, and the noodles drenched in Lobster Oil, but it just did not quite sit well with me. I thought the noodles were on the dry side and didn’t really have the fall-all-through-my-fork texture. The crab meat and chorizo iberico were forgettable too. The Uni Tagliolini ($28++)
is slightly better, but I foresee that it’s a love it or hate it dish, due to its very heavy crustacean cream sauce. It is topped with nori, pork gratons and shallots. I find that it can be cloying if I were to finish the entire dish by myself.
If you’re dying to select a pasta option, I say go for the all so amusing Bak Kwa Mac & Cheese ($20++)
. When you start digging through, you’ll find penne pasta and pork belly bak kwa masked with gruyere, cheddar and truffle oil. It’s evidently very heavy and thus a small bowl would suffice. I thought the mash-up was quite brilliant. But again, don’t order this if you’re not up for a creamy and cheesy meal.Fish & Seafood ::
To me, Tartare is almost always enjoyable. And it’s no exception for Pidgin’s Spicy Tuna Tartare ($24++)
. The fact that it’s generously drizzled (and thus substantially flavored) with spicy belacan oil gives it a tad’ more kick to it. The presence of wonton skin produces good occasional crunches. A worthy starter for me.