Support Mod Sin food! Modern Singapore food cuisine, as coined by a recent Sunday Times article refers to how beloved Singapore dishes get a new modern twist, often with surprisingly tasty results!
We made a trip to The Wok & Barrel, tucked in a corner in an up and coming enclave of great food eateries at Duxton HIll. The restaurant is housed in a restored shophouse, and I liked the small, cozy ambience inside. Seats are limited so it’s best to make reservations beforehand.
Wok&Barrel serves up a variety of draft beer and even recommends suitable beer pairing to go with your food. We had the Jungle Beer Mango Rose Beer($11.90). I couldn’t detect the tropical mango taste amidst the alcohol and hops at first, but after a few more sips, I realised there was a subtle tinge of mango fruitiness in it! Intriguing.
The Mutton Curry Pizza ($13.90) was DA BOMB. Warm, tender mutton chunks served as a rendang style topping on a thin crusted pizza with not one, but three kinds of cheeses! I am actually surprised how the rich mutton curry went so well with the mozarella, cheddar and gouda cheese but it somehow worked. It was so delicious, we finished the entire pizza very quickly. HIghly recommended!
Another highly recommended dish by the servers was Soft Shell Chili Crab($17.90). Chili crab lovers who dislike getting their hands dirty from de-shelling the usual Singaporean chili crab dish have reason to rejoice- this dish is served with fried soft shell crab- another favourite with Singaporeans. It is topped with a sweet tangy Singaporean chili crab sauce which is essentially tomato based. A very interesting take on the perennial chili crab dish!
Healthy Chick ($15.90) claims to be the healthiest dish on the menu. With things like Bak Kwa Ribs on the menu, its no surprise that this boneless chicken dish served with an Asian inspired coleslaw can easily take the crown for being the lowest fat and calorie content dish. The chicken was very well marinated and tender. The “Asian” coleslaw was a mystery. It contained raw shredded cabbage, just like its western counterpart, but it also came with added asian elements which I suspect included chai poh or ikan billis.
I am a big fan of puloh hitam, so when I saw a picture of Wok&Barrel’s Puloh Hitam Cake with Gula Melaka Butterscotch and Coconut Ice Cream ($8.90) on twitter, I knew I had make a trip down to try it! Although what was served looked rather different from the photo I had seen on twitter, the dessert nonetheless didn’t disappoint. The homemade coconut ice cream is absolutely delightful when paired with the puloh hitam cake soaked with rich, aromatic gula melaka. Calories be damned.
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