Modern Twist On Local Food

Popiah with a twist
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Three scoops of gelato - Blue Pea Lemongrass, Sea Salt Horlicks and Soursop on popiah skin, with shaved peanut candy and coriander
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A modern twist on Sesame Oil Chicken
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This modern and innovative Singaporean-style wrap classic combines roasted chicken, mixed lettuce, cherry tomatoes, red onions, shredded cucumbers, crispy bits, and a creamy white sesame sauce
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Overall, the flavours meld together harmoniously, creating a unique and satisfying taste experience.

A sophisticated reconstruction of kaya toast
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Warm sourdough brimming with luscious kaya, and served on the side is a sous vide egg topped with dessicated coconut
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Kaya Toast in donut form
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The pandan custard was filled to the brim; a bit messy to eat though
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Overall, too sweet for my liking

Laksa with a twist
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Squid ink spaghetti drenched in laksa sauce and plated with river prawns, taupok, quail eggs, dried prawn and topped with cucumber slices

JEWEL Exclusive
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Cereal prawn with a twist
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Topped with a mix of prawn paste, cereal, chili and curry leaves on an cripsy ecliar puff pastry bake

Bak Kut Teh with a Japanese twist
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Udon soaked in herbal broth; comes with prime spare ribs, tau pok cubes and enoki mushroom
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Chicken Rendang with an Italian twist
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Layered with minced chicken rendang (stewed in a sticky sweet, savoury and thick gravy of aromatic spices)
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The baked mozzarella cheese add a nice savoury depth to the chicken rendang lasagne
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Satay with a twist
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Served with signature coleslaw, crispy fries and garlic bread
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The chicken chop was dry though the satay sauce provided a nutty and savoury flavour
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Pisang Goreng with a twist
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Colourful coconut shavings atop the fried bananas
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The colourful coconut shavings added a bit of crunchiness while the vanilla ice-cream balance the overall sweetness.

Rojak with a twist
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Mille Feuille layered with rojak flavoured custard and torch ginger flower-infused strawberry, mango and kiwi slices
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The rojak flavoured custard has a light prawn paste which compliments the sourish strawberry and kiwis
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Lor Bak with a twist
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A slow braised pork belly and capellini cooked in Tiger Street Lab’s signature braised sauce, topped with marinated soft boiled egg and crispy “tau pok”
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