Finally I have time for a meal.
Mum is having the set meal ($19.90++).
Kueh Balu Tiramisu
Singapore’s favorite sponge nuggets ( Kueh Balu ) are soaked in house-pulled expresso laced with Valrhona Chocolate and gula melaka, layered with coconut whipped cream and marscapone.
Noticed that it comes straight from the fridge. Little amount of Kueh Balu.
As for me
Bak Chor Mee Pasta ( $19.90 )
The Wok & Barrel’s signature 5-spice pork ( pork confit ) paired with silken tagliatelle that is tossed in a spicy piquant sauce reminiscent of local flavour, Bak Chor Mee.
The pork is tender and well but too big chuck for Bak Chor Mee. If angel hair pasta is used, it will be a better comparison to Bak Chor Mee. The pasta used in this dish is a bit too thick. Maybe the chef is thinking in way of Mee Poh but it is still too thick.
Puloh Hitam Cake with Gula Melaka Butterscotch and Coconut ice-cream ( $10.90 )
The Wok & Barrel’s take on the Sticky Date Pudding made with Asian Black Glutinous Rice ( Puloh Hitam ) , drenched in a Gula Melaka ( Aromatic ) Palm Sugar butterscotch and served with homemade Coconut Ice-Cream.
Cannot smell anything aromatic. The pudding is heated in microwave. The butterscotch is well made. Feel the pudding is abit too dry.
Total damages : $62.60
Please note that the Restaurant’s last day of operation is 3 March 2013.