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Featuring:
Kung Po Chicken $10.
Haus Kung Po glaze, Chicken thigh, Crushed peanuts, Onsen egg, Greens.
Not spicy, as opposed to the Kung Po Chicken in Chinese restaurants.
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Mapo Tofu with Minced Pork $10.
Haus Mapo glaze, Egg Tofu, Minced Pork, Greens.
Served on a hot plate, the minced pork rest on top of a layer of egg cooked by the hor plate.
Slight variation from the typical mapo tofu is the chef presented a tube of egg tofu deep fried topped with black beans and black Fungus amongst the egg base. The degree of spiciness is very family and kid friendly.
We prefer the spiciness to turn up a few notch higher.
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Revamped Fish $20.
Deep fried Seabass, Plum Dust, Ginger Scallion, Cilantro.
A very Cantonese presentation with the plum dust at the side instead of drowning the fish with plum sauce.
The ginger scallions & cilantro, normally used a condiment for steamed chicken, give the fish a very fresh palatable flavour.
The fish is deboned of the main backbones. Love this fish.
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Crispy Karrage $8.
Juicy chicken thigh, Cilantro.
With a choice of Dip (from top): Balsamic Mayo, BBQ sauce, Wasabi Mayo, Szechuan, House TarTar.
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Orange Cow Rice Bowl $12.
Australian Beef Cubes, Orange Sugar, Sous-vide Egg, Enoki Tempura, Crunched Peanuts and Cilantro.
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Sambal Squid $10.
Homemade Sambal Belachan, Deep Fried Anchovy, Squid & Greens.
Squid is fresh, succulent.
Everyone’s favourite as the spiciness of the sambal belachan hits the right note.
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Chinese Olive Egg Fried Rice $4.
Egg fried egg topped with Black Olive leaves, giving the fried rice an additional savoury flavour.
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Revamped Kitchen & Bar
61 Tanjong Pagar Road
S 088482
Tel: 9050 5303
Opening hours:
Sun-Tues: 11am - 12midnight
Wed-Sat: 11am - 1am
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Thank you @esth3r_esth3r for extending the invite; Chelsia @revamp_kitchenbar for hosting.