Platypus Kitchen at Bugis Junction – New items added in the menu!
Back at Platypus Kitchen again to have lunch with friends. This time, they have introduced a lot more different items!
We started off our lunch with a plate of Crispy Duck Salad ($10.90). I was intrigued by the name, imagining it to be some duck confit with greens. Half right I would say, because deep fried duck is shredded till fine texture. Orange slices and orange vinaigrette gave it a sweet finish.
When 90% dark chocolate meets rich chilli beef ragu, Dark Chocolate Beef Chilli ($11.50) is born. Pretty unique, but I can taste more of the chilli and spices rather than chocolate.
Crab Cakes is a serious business in Maryland. Platypus’s Maryland-style crab fritters ($12.90) are stuffed with large chunks of real crab claw meat, served with lemon. Really got crab meat one hor!
Platypus is known for their handmade pasta and I really love the Squid-ink Scallop Ragout ($16.50) which features squid-ink tagliolini served with seared bay scallops in a light garlic and lemon zest sauce. Don’t worry about your teeth getting black because the squid ink is added into the pasta and not flavoured in the dish.
Angry Chicken Ragu ($15.50), on the other hand, is a simpler dish with rustically chopped spicy chicken arrabiatu ragu over pappardelle pasta. Sounds like angry bird? Lol. The pasta was too rubbery for me though.
I am delighted to know that the restaurant has introduced more main dishes besides pasta. One of which is Pressed Pork Belly ($19.90) served with braised apples, garden vegetables and honey cloves apple glaze. The apple glaze gives a refreshing touch to the heavy filling meat.
Pork belly is too fatty for me, so I prefer Sticky Tomato Chicken ($17.90) which features oven-roasted chicken leg glazed in sticky tomato chutney. I like the names of all these dishes! It’s so hard to imagine what will appear on my plate.
Highlight of the dessert is Seasalt Caramel ($6.90) with lush layers of peanut and almond brittle, French sea salt, caramel and rich butter cream. The most interesting part is the popping candy. And I only realize it when I place one slice in my mouth and there was a loud sizzling sound.
Another dessert with popping candy is the Yuzu Sensei’s Lemon Gelato with imported Yuzu coulis tops a refreshing yuzu and lemon semifreddo (semi frozen custard). Decent end to the meal!
We also ordered some non alcoholic drinks such as Mint & Lime cooler ($6.50) with freshly squeezed lime and calamansi juice in fresh mint and sparkling water; and Basil Lemonade ($6.50) featuring hand-squeezed lemonade with generous servings of fresh basil, with sparkling water.
Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Platypus Kitchen. We will verify and update from our side. Thanks in advance!