Modern Singaporean restaurant Pidgin Kitchen & Bar is now open at Dempsey in a space formerly occupied by Pamplemousse Bistro + Bar.
The industrial chic 60-seater is helmed by chef-owner Adrian Ling. Besides featuring local flavors, Ling also tries to use food from local farms where possible (think frog legs and goat’s milk yogurt).
Bak kwa mac and cheese ($20), chicken rice arancini ($8), razor clam tau suan ($20) and kaya bread and butter pudding ($15) are just some of the inventive dishes on the menu. Drinks are likewise Asian-inspired including the Nin Jiom Old Fashioned ($20), featuring High West double rye, fernet branca, pipargao syrup and angustura bitters.
