We got to try out their menu as well! In frame from front to back is the:-
🍜
"One Night in Tom Yum" lifted by @ahsoh.sg . The Homemade Tom Yum broth is strained 3 times till it is a clear consommé. It is then served chilled, with Japanese Inaniwa Udon, topped with Blue Swimmer Crabmeat and a dash of Coriander.
🍥
"Swee Kueh". Silken Tofu Medallions are topped with Salted Bean Soy Sauce Reduction, Homemade Crispy Chili Oil, Puffed Rice and Spring Onions.
🦆
"Duck Confit Penyet". The duck leg is cured and confit in-house, deep fried till crispy, then smashed and served with Grilled Spring Onions, a side of Cucumber and Mint Salad, as well as Homemade Sambal and Kecap Manis.
🐓
"Shadow Leg". Juicy Chicken Thigh is marinated in a special Little Bastard lemongrass paste for 24 hours, slow grilled and served with Nam Jim Gai Yang (a traditional thai dipping sauce for grilled meats)
🍜🍥🦆🐓
EVERYTHING TASTED EVEN BETTER THAN IT ALREADY LOOKS! Will definitely go back for more! 🤤🤤🤤
📷: EOS 5D MK IV | EF 35mm f1.4L USM
#SGIG #SGIGInstaShow #SGIGInstaMeetApr2017 #LittleBastardSG
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