The Wok & Barrel: Singapore Classics Re-imagined [CLOSED]

This place is closed.

I wrote about The Wok & Barrel when it was just opened for barely a month (read my post here). Besides the super fluffy nasi lemak rice, the restaurant offers a range of Asian-European fusion cuisine. Recently, The Wok & Barrel has launched a new menu which highlights favourite local flavours with dishes like the Fish Curry Laksa Pasta, Lamb Biryani Ribs, Twice-Cooked Pork Belly and Kueh Dadar Crepes.

Fish Laksa Pasta ($17.90) uses poached dory fish, served with rich curry laksa sauce that is both lemak and tangy with assam notes. It is served with Angel Hair Pasta, cucumber and tomatoes. Out of the three new dishes I have tried, I like this the best.

A perfect marriage between western, indian and chinese, the Lamb Biryani Ribs ($33) are marinated in yoghurt and warm biryani spices. The meat is slow roasted in the oven till the meat can fall off the bone easily using a fork. The ribs are paired with a cool cucumber and onion yoghurt salad and hearty spiced sweet potato mash.

“Isn’t this kong ba pao?” That’s the first question I asked.

Not quite similar, actually. Twice-cooked Pork Belly ($19.90) is pork belly confit that is pan seared, and brushed with a sweet caramel sauce which gives the meat a shiny brown exterior. It is served with a tangy asian coleslaw and a nest of angel hair pasta.

Although I have been here for a couple of times, I have only tried their Pulut Hitam Cake. This is my first time trying Shendol Delights ($9.90) and I really like it! The Wok & Barrel’s version of local dessert, Chendol, is a creamy smooth panna cotta with the gula melaka syrup and super yummy red bean ice cream.

The Wok & Barrel
Address: 13 Duxton Hill, Tanjong Pagar, Singapore 089597
NEW Opening Hours: Tues-Fri 8am – 1030pm; Sat & Sun: 1130am – 1030pm (Now open for dinner on Sundays). Closed on Mondays.