Bak chor mee pasta and yu sheng salmon ceviche are just some of the creations we perused on the menu at Ujong, a new venture by Shen Tan of the now-defunct Wok & Barrel.
According to Tan, almost half the menu is new, with highlights such as claypot rice with a choice of either duck char siew or five spice pork (tried it, liked it, $23.90) and hae bee hiam mentaiko capellini ($25.90).
There are breakfast items, too, like sous-vide eggs with kaya butter toast ($9.90) and a hearty nasi lemak with omelet, ikan bilis and fried chicken wings ($15.90).
At the soft opening, we also went gaga for the incredibly smooth and creamy Shendol Delights ($15.90), consisting of coconut pannacotta and homemade red bean ice cream topped with gula melaka syrup. We’ll be back soon for a more thorough dissection.
