Currywurst from Berlin65, Signature Crispy Sakura Chicken from Chef Chan's Private Dine and Sweet & Sour Lion Mane Mushroom from iVegan.That famous chicken with the crispy skin. You know the one. Made by ladling searing hot oil over the bird until the skin becomes burnished, crisp, a little separated from the meat. Yes, that chicken.
Instead, his protege, chef Wong Hong Loong, 55, is the one in the kitchen of the tiny, two-table restaurant run by Sarika Connoisseur Cafe, which also runs Buona Terra and Ami Patisserie. It is located in one of the stately bungalows in Scotts Road. The two tables seat eight diners each, and there is a minimum of four to dine.
Mellow and aromatic soya sauce makes Steamed Spotted Grouper With Homemade Tofu And Egg White so very compelling that I need a bowl of rice as an accompaniment. The pork sausage is juicy, with a casing that snaps right back at you. But really, it is the sauce that makes currywurst. The kind that comes in a squeeze bottle is just way too sweet. The restaurant’s housemade version, with German-style curry powder, ketchup, tomato paste and roasted onions, is bright, zingy and lip-puckeringly tart. To better jolt me out of a hangover. I just want more Kewpie on the plate, for the fries.