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| - So, being born in Singapore, I think I have some perspective on the food being served here. The thing with Singaporean food is that it is SO hard to recreate, I have yet to try solid stuff in Toronto, other than perhaps the occasional chicken rice or kway teow. There are Singaporeans and Malaysians here who open up restaurants also can't manage to recreate the dishes because the guys making this food over there have been doing it for decades and had their skills and tricks passed down to them.
This being said, it was very hard to justify the prices when trying to appreciate the quality of the food. It's a tiny space, we got seated at the bar, the waiters were all very nice and were way too earnest in their attempts to 'elevate' the cuisine.
Satay: Okay, grilled meat on stick w/ peanut sauce, not many ways this can go wrong.
Son-In-Law Eggs: two eggs, one squirted on me (they did tell me to eat the thing whole but alas my mouth isn't that big), flavour was okay but I wasn't really understanding the hype.
Chili Tofu: No flavour/ whatever flavours there were didn't meld well
Chili Soft-Shelled Crab Special: This was so bad. The sauce was exactly like a thai red curry sauce i.e. not Singaporean. Not spicy enough, one-note flavours, and the soft-shelled crab wasn't appetizing.
Ice Kachang: Only had ice and 2 colors (flavours) that tasted exactly the same; usually it comes with jelly, condensed milk, cane sugar syrup etc.
Final Thoughts: So expensive, completely unjustified, and not authentic (in the least bit)...but A for effort!
Would I return? No.
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