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.
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✨ Angel & Devil Bistro and Bar
📍 22 Keong Saik Road, Singapore 089129
🍴 [Media Invite]