It has since been a while that the folks behind D’Legacy had ended their residency with ChefX at Central — that being said, these folks are back in action with another pop-up stint that would run for a longer period of time (at least for a number of months) this time round within the Incubaker Kitchen @ Jalan Besar space at level 4 of a building named TRIO situated along 11 Sam Leong Road; this would be the same building that used to house the now-defunct Hambaobao after their move from Beauty World Food Centre. One can find D’Legacy being situated next to Veg-An there. D’Legacy describes itself as an establishment serving up Modern Eurasian cuisine; the folks behind the brand are Eurasians whom are enthusiastic about bringing the authentic flavours of Eurasian fare to the masses; a form of cuisine that is not particularly easy to come across in Singapore. Their menu here largely revolves around that of sides, soups, tea time snack, ala-carte dishes and desserts, with the ala-carte dishes focusing on their Babi Pongteh, Curry Devil and Shepherd’s Pie.
During our visit, we went for the Set Um that is part of the Sets section of the menu; this would come with the Curry Devil, Vegetables, Rice, as well as choice of soup (we went for the Chicken A La King) and beverages. D’Legacy describes its Curry Devil to come with elements such as tender bacon, pork, chicken, mustard seeds, chillies and fragrant spices — it also comes with sambal belachan on the side, while the vegetables accompanying the dish would be grilled eggplants spread with something almost akin to that of Sambal Ijo. Their choice of rice grains that came with the dish would be that of basmati rice which was pretty light and fluffy on its own. Having tried Curry Devil elsewhere previously, we found D’Legacy’s Curry Devil to be not particularly spicy on its own until one adds the Sambal Belachan in — the curry also differs from the typical curry where it bears a smoky and earthier note without carrying that usual richness from the use of coconut milk; a little Rendang-like in its consistency being more lumpy and not particularly watery. The meat that came along with the Curry Devil was tender, while the root vegetables such as the chunks of potatoes and strips of carrots were stewed to a soft consistency. Even after adding the Sambal Belachan, the level of spiciness in which the Curry Devil came in was still pretty manageable for those tolerable to moderate levels of spiciness.
