Modern Twist On Local Food

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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Laksa with a twist
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Spaghetti stir fried in rich coconut laksa sauce, sprouts, boiled egg, fish cake and dried beancurd
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Sweet & Sour Pork but with a twist
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Served with jackfruit and topped with pine nuts
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JUNE Edition
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Laksa with a French twist
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Filled with laksa bechamel, prawns and topped with mozzarella cheese
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JUNE Edition
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Kaya Toast with a French twist
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Coffee craquelin filled with nanyang coffee mousseline and pandan kaya
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Laksa with a French twist
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Chilli Crab with a twist
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Shredded crab with chilli crab sauce sandwiched between mantou buns that are drizzled with condensed milk
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