Modern Singaporean bistro Wok & Barrel holds its December Supper Club and introduces new dishes to its menu.
Fresh additions to the menu include oven-roasted lamb biryani ribs with cucumber-onion yogurt salad and spiced sweet potato mash ($33), twice-cooked pork belly ($19.90) and our top pick, a scrumptious fish curry laksa pasta with cucumber, tomatoes and hints of assam ($17.90).
For dessert, you can’t go wrong with Tan’s take on mille crêpes kueh dadar-style ($11.90), filled with toasted grated coconut infused with gula melaka and dressed with a house-made, gula melaka butterscotch with bananas and coconut ice cream.
For the December installment of its Supper Club, the theme is “Sweet, Sour & Spicy” with a special four-course menu ($39) crafted by chef/owner Shen Tan. Throw in an extra $30 and score yourself Hitachino beer pairings such as mee siam with extra large prawns and angel hair pasta accompanied by Hitachino Red Rice Ale, and pumpkin pancakes with five-spiced pork confit alongside Hitachino Nest White Ale.
Check out our interview with chef, owner and beer monster Shen Tan here.
