Keong Saik Road

The dishes revolve around Asian Fusion with the right familiarity and a contemporary twist. Take for example the appetizer of Kueh Pie Tee filled with Otah Mousse ($10) whereby instead of radish, an otah mixture is pumped into the kueh pie tee shell and paired alongside some greens and salsa to cut through the heaviness. I will recommend this to be a one-biter and you can taste the differing textures from the crispy shell and velvety mousse while experiencing the heat from the spice mix. Between the Guinness Braised Baby Pork Ribs ($32) and Signature Cereal Crusted Baked Cod Fish ($25), I will go for the latter as I am a huge fan of steamed fish, especially those that you can get in Chinese restaurants, served in a superior soya sauce broth. For this rendition, the restaurant uses the cod fish and the fish skin is covered by a cereal crust, which gives it an additional crunch factor and lends a sweetness to the overall flavour. The pork ribs will be a huge hit for porky fans, as the ribs has been braised in a Guinness reduction which resulted in a bittersweet finish to the flavour and the addition of a 5-pepper crust creates a nice contrast.
•••••••••••••••••••
✨ Angel & Devil Bistro and Bar
📍 22 Keong Saik Road, Singapore 089129
🍴 [Media Invite]

Nothing like good ol' hawker food to comfort you. This crispy noodles swam in a pool of delicious broth and was topped with a cloud of egg. The egg omelette sold the whole freaking dish. The raw egg was beaten together with the broth before frying giving it a light, bouncy texture that dissolved quickly in your mouth leaving a rich, soupy mix. Crunchy, fresh prawns and kai lan finished the dish, their flavours cutting through the richness of the broth and balancing it nicely. It's so good, especially when hot from the wok, I could eat it EVERY FREAKING DAY. #hawkerfoodrocks #hawkerfood Also, shameless self-promotion: do contact me at amandajaynelee@gmail.com for tastings or if you do need a freelance writer or content creator.