With the cuisine focuses largely on unique Asian fusions, you can expect dishes such as the Singapore Chilli Crab Pasta, Singapore Chilli Crab starter served with deep fried mantou to unique desserts such as the Brown Sugar Sea Salt Panna Cotta which is constructed with a base of black tea jelly, topped with brown sugar crumble, sea salt foam and a shot of Bailey’s.

The dish of the evening was none other than the Kam Heong Venus Clam Pasta that takes inspiration from the classic Malaysian stir-fry style and this time round chef uses venus clams to cook with his homemade kam heong paste, with the addition of chilli padi, curry leaf powder and garlic. Squid ink spaghetti is used in this dish and the spaghetti is able to latch onto the sauce and wok hei from the stir fry. The fragrance from the dish will make you want more and truly a standout plate from the restaurant. In addition to the modern Asian interpretations, there are also western staples such as the wagyu burger in the menu, made with a 50:50 patty ratio of meat to fats, sandwiched between brioche buns.
•••••••••••••••••••
✨ Jarrell’s Bistro
📍 198 Telok Ayer Street, Singapore 068637
🌐 https://www.jarrells.com.sg/
🍴 [Media Invite]