The Weekly Grub: 22 April 2015
PUBLISHED April 21st, 2015 05:20 pm | UPDATED June 9th, 2020 08:06 pm
What to eat in Singapore this week: free burritos (!), new menus at two popular restaurants in Singapore, yummy Penang hawker food, and Korean barbecue!
Malaysian Food Street Hosts Guest Hawkers from Penang
On top of favourites like KL Claypot Rice and Klang Bak Kut Teh, diners will be able to indulge in three more signature Penang hawker delights at Malaysian Food Street from now till 10 May 2015. Tuck into Mamak Mee Goreng of Penang Swee Kong Kopitiam – spicy fried noodles with crunchy bits of Indian fried batter – and bouncy fishball noodles by Ah Heng Koay Teow Th’ng. Also enjoy the Kang family’s Beef Noodles steeped in tasty beef broth complemented by a punchy vineagar chili sauce.
New Grub at Jamie’s Italian
Having appointed Chef Alessandro Laconi (previously of Pasta Brava and Al Borgo) as Head Chef, Jamie’s Italian will be rolling out new items on the menu come 23 April 2015. The Italian Nachos, fried mini raviolis stuffed with three cheeses, were crispy on the outside and fluffy on the inside, while fans of porcini will enjoy the Crispy Porcini Mushroom Arancini. For something more decadent, try the Lobster Al Forno, which features half a lobster baked with a silky Parmesan sauce and crispy pancetta, and accompanied with al dente spaghetti pomodoro.
Baja Fresh’s Free Burrito Day
Baja Fresh has opened their third outlet in the CBD at The Sail, and guess what? The US-based Mexican casual dining chain is giving free chicken burritos at their newest restaurant from 11.30am to 3pm on 27 April 2015.
New Flavours at 8 Korean BBQ
If you love Korean barbeque, check out E!ght Korean Barbeque‘s recently launched 8 Colours Set ($98), introducing 7 new flavours of Mangalitza pork belly – Pine, Plum, Green Tea, Yucha, Blackberry, Honey Ginger, and Kalbi. We’re not sure how compatible bittersweet green tea or rich blackberry flavours will pair with savoury pork belly but we do love the original 8 Colours Set of Wine, Original, Ginseng, Garlic, Herb, Curry, Miso, and Red Pepper Paste so we’ll probably give the new collection a try soon!
Long Bar Steakhouse’s New Additions
Prime cuts of beef and quality seafood take centrestage at Long Bar Steakhouse, one of the timeless dining establishments at Raffles Hotel. Besides introducing Snake River Farms American Kobe into menu selection of rib eye and filet mignon, other new options include Welsh Lamb Chops and the Long Bar Steakhouse Sampler, a trio of Dungeness crab cake, seared scallops and Scottish smoked salmon.
Top Image: Jamie’s Italian
