I N V I T E D T A S T I N G
21 Campbell Lane is where 🇺🇸 meets 🇮🇳 and that frisson of fusion food done right now lights up the night sky over Singapore’s Little India.
At last night’s hosted tasting, Head Chef Andrew Baldus got Rueann and I rolling with Picklebacks - a double trouble of #Amrut single malt whisky chased by a housemade jalapeño pickle juice ($5). To say we loved it is an understatement.
Then it was on to the delightful American-BBQ-meets-taste-of-India creations that this place specialises in.
Our snacks of crispy Pulled Pork Samosas, chewy Currywurst Sausages, ridiculously tender Butter Chicken Hot Pockets and melt-the-mouth Madras Pork Cheeks (all priced between $7 and $8) captivated from the first chomp. Served piping hot, flavours were unabashedly full-on, which meant they’re equally enjoyable with or without the accompanying dips. By the way, what also impressed me was how the dips differed for each.
After this came the mains which were just as bold in concept and as successfully executed as the snacks.
Besides the awe-inspiring Briyani Stuffed Suckling Pig and stunningly done Tandoori Chicken (please see my other posts about them), we had Coconut Chutney Ribs (the recipe for the chutney came courtesy of Chef Mano’s grandmother) and Lamb Chops in Chimi Chutney. They were every bit as good as you can imagine. Even the three sides of vegetables were so delish I’d have them on their own.
Clearly, having a tandoor oven to play with has proven most inspiring for Chef Andrew. I can’t wait to see what else he and Chef Mano comes up with when they decide to expand the menu.