Nowadays you’ve probably heard a lot about ModSin cuisine, though more often than not the novelty of fusion food is pretty much a thin disguise for more gimmicky quirks than actual delights. Fortunately, Uncle Kiisu in Novena Square 2 offers up an affordable yet impressive plethora of dishes that seeks to please all sorts of foodies.

This relatively new establishment serves up fusion food where West meets modern Asian cuisine. Aiming to challenge culinary norms, Uncle Kiisu displays its unique interpretations of food where diners are constantly wowed with creative combinations of Peranakan, Japanese and other local flavours.

First to arrive was their Mentaiko Cheese Bruschetta (S$3.80), two pieces of crispy dough fritters that were mercilessly doused with mentaiko and cheese and topped with ikura. Freshly torched before serving, the breath of char made this umami bomb all the more smoky and creamier.

Next was a plate of KiiWings (S$7.80), which was the furthest thing from your regular fried chicken. The wings are tossed in a mixture of soy and sambal and sprinkled with Japanese seasoning and fried garlic shards.

It’s really hard not to suck the meat off the bones because of how well seasoned the wings were. Crispy, juicy and succulent, the flavours oozed out with every single crunch of the fried exterior.

We also ordered their BellyRollMee (S$12.80) which was their take on a classic Porchetta, stuffed with mee siam instead of the usual meat based filling. This was, hands down, the single best bite we’ve taken, and perhaps in ever too. From the beautiful crackling skin to the fragrant fat and the soft tender meat, everything was melty and oozy and just absolutely divine.

Touted as their number one signature dish, we definitely understand why.

Last but not least, we also had their SobaSoGood (S$8.80). A simple and classic pun for a dish name, it was also the dish that we were most looking forward to. With cold matcha noodles served in truffle soba sauce alongside hotate and ikura, what more could we have asked for?

When it arrived, the smell of truffle wafted through the air and was definitely not hiding. We took a couple of generous slurps and fully enjoyed the way the delicate flavours played off one another.

Uncle Kiisu
10 Sinaran Drive
#02-65 Square2
Singapore 307506
Mon to Fri: 10am – 10.30pm
Sat & Sun: 10am – 11.30pm
Nearest Station: Novena

Along the picturesque side of Esplanade mall, Noosh Noodle Bar & Grill—a halal-certified restaurant which specialises in ModSin cuisine—is one of the many dining destinations located along the boardwalk.

Opened by renowned Chef Ummi Abdullah, who is incidentally also the person behind the success of Ambeng Cafe, this chic classy restaurant serves up a plethora of not only attractive noodle and grill dishes but also tantalising desserts and mocktails.

Perhaps one of the most popular, as well as the most innovative dish, their Smoked Duck Lemak Chilli Padi Pasta (S$18.90) pays homage to the traditional Ayam Masak Lemak Cili Padi. Just like the original, this dish is fiery, much so that the waiters even warned us as we ordered it.

This dish is a super savoury coconut-based gravy, with warm pasta neatly twirled in the middle, and generously topped with smoked duck, arugula and cherry tomatoes. Don’t be so quick to dismiss the vegetables. The gravy is packed full of heat that’s only quelled by the fresh tart vegetables. The smoked duck meat was tender and juicy, though the smoked flavour was a little overwhelmed by the gravy.

We also ordered their Tori Hanjuku Ramen (S$16.90). After all, how often do you come across halal ramen? It was one of the more highly anticipated dishes online, and needless to say, we were pretty excited about it too. However, the appearance of the dish was rather underwhelming, with most of the ingredients hidden under the soup.

We weren’t too impressed by the taste either. While the noodles were firm and al dente, and the eggs lusciously soft and creamy, the soup itself was much saltier than the usual chicken based broth with little else to it.

Despite being a noodle-focused restaurant, their rice dishes delivered fairly well too. The last dish we ordered was their Noosh Bulgogi Chicken (S$14.90). It’s a classic bowl of stir-fried chicken in teriyaki sauce served over rice. Unpretentious and simple, the warm bowl of rice was nothing short of comforting and soothing.

The sauce to rice ratio was also just right, and made for a moist savoury bite, with honest chunks of chicken and sticky caramelised onions.

Located along the prime area facing Singapore’s iconic skylines, Noosh Noodle Bar & Grill is one of the more affordable restaurants around with plenty of tasty enticing modern Singapore specialities.

Noosh Noodle Bar & Grill
8 Raffles Avenue
Esplanade Mall #01-13B
Singapore 039802
Fri: 3pm – 10pm
Sat to Thurs: 12pm – 10pm
Nearest Station: Esplanade

Over the years and especially in recent times, a new wave of mod-sin gourmet interpretations have been taking Singapore’s dining scene by storm and we are now seeing more and more unique East-meets-West creations. The terminology ‘mod-sin’ stands for modern Singaporean and refers to the interesting marriage of local delicacies and western classics, and should be a harmonious blend of flavours that complement each other.

With that simple but important focus, redpan at Marina Square – a hidden gem we fell in love with lately – has created a comprehensive menu of fusion inventions that have successfully combined the best of both worlds.

A little fun fact: redpan is an exciting collaborative venture between local architectural company DP Architects and homegrown The Food Explorer Group, who is behind Grub.

From Truffle Floss Fries, Prawn & ‘Hae Bi Hiam’ Pasta and Banana Donuts ‘Milo Dinosaur’, redpan’s menu drove us crazy and we actually cannot pick just one favourite. Well, our lunch was good and these were what we had.

To enhance the theme and celebrate local design, the designers from DP created a multi-functional space that is warm, vibrant and conveys a sense of chic, with its custom-made wooden curves.

Design accents, like the custom-designed hanging glass feature comprising 2,000 glass pieces individually adjusted by hand over weeks, celebrate local creativity and craftsmanship complementing the food.

#1 CHAR SIEW CHILLI FRIES

Why settle for plain old boring French fries when you can have a deluxe version topped with a familiar ingredient? redpan’s Char Siew Chilli Fries (S$7++) is quite a showstopper with its homemade char siew ragout, jalapeño salsa and sour cream toppings. Think of it like the Singapore-style chilli con carne fries.

#2 TRUFFLE FLOSS FRIES

However, it is the insane Truffle Floss Fries (S$8++) that we will return religiously for. This mouthwatering rendition of Truffle Fries is one of the best we ever had. Cooked in truffle aioli and topped with chives and chicken floss, this starter is a blend of contrasting flavours that is totally worth every calorie. Damn, it’s addictive to say the least!

#3 PORK POPS

If fries are not your thing, then order the Pork Pops (S$9++). Presented in a red ceramic dish, the deep-fried marinated pork belly entree is complemented with a refreshing mango sauce that we couldn’t stop dipping our bites in.

#4 STEAK & CHINCHALOK

Chinchalok is a spiced Malaysian condiment made from chilli, lime juice, shallots and shrimp paste. Truth to be told, we were rather skeptical about the unlikely combination of fermented shrimps atop grilled steak. But we were to find out that the combination is an unconventionally brilliant one. The pickled onions might overpower the steak a little, but that was fine. We enjoyed this dish a lot.

#5 PRAWN & ‘HAE BI HIAM’ PASTA

Who would have thought that a Southeast Asian approach to a prawn pasta would produce such an extraordinary outcome? redpan’s Prawn & ‘Hae Bi Hiam’ Pasta (S$16++) is a huge plate of al dente tagliatelle tossed with handcrafted sambal and fresh sautéed prawns. You might want to know that the spicy shrimp paste is prepared with renowned Chef Mervyn Phan’s grandmother’s recipe.

#6 ‘HAR CHEONG’ CHICKEN CUTLET

redpan has extracted the key essence of Singaporeans’ beloved tze char dish prawn paste chicken wings (a.k.a. har cheong gai) and infused its flavours into a succulent chicken cutlet. Yes, that’s right – a plump chicken thigh that has been coated and marinated with aromatic shrimp paste before being deep-fried to a beautiful golden brown. The juicy cutlet is served with fragrant smashed potatoes, and you bet it totally won us over.

#7 100% NATURAL PORK BELLY ‘BAK KUT TEH’*

All hail the 160-gram seared pork belly (S$21++)! This main course is definitely far from what we all know of the local pork ribs soup. Instead, the fork-tender meat is a semi-dry version that is lavishly soaked in a thick, viscous peppery bak kut teh sauce and served with deep-fried crunchy dough fritters.

#8 BEEF SHORT RIB ‘SATAY’*

redpan’s Beef Short Ribs ‘Satay’ (S$32++) is another surprise and what we would totally use as a definition of mod-sin cuisine. Think 400 grams of soft, fleshy beef that has been sous vide to tenderness before being drenched in rich satay sauce and garnished with onions and pickled cucumber. Robust in flavour, and nothing short of delight in every bite.

#9 SALMON ‘KUNING’*

The Salmon Kuning (S$24++) features a generous slab of fish that is wonderfully delicate on the inside and finished off with a grilled crispy skin topped with kaffir lime aioli and curry powder. Not the most exciting dish, but we actually couldn’t stop eating this because it is a simple fish dish that is very comforting.

#10 CORNFED MAGRET DUCK BREAST*

Cornfed Margret Duck Breast (S$26++) is a fancy-looking poultry main that has been glazed with kechap manis (Indonesian sweet sauce), drizzled with cherry compote and decorated with yummy tropical pomegranates. Highly recommended and it is one of our favourites amongst the lot.

#11 RED DATE BUTTER CAKE

Desserts are incredibly pricey these days, so imagine our surprise when we discovered that redpan’s sweet treats cost no more than S$8++.

Red Date Butter Cake (S$8++) is an interesting hybrid between a sticky date pudding and butter cake. Served warm and moist, we love how the caramel date sauce and vanilla ice-cream elevated the richness of the cake.

#12 ‘TEH HALIA’ CREME BRÛLÉE

Teh Halia refers to our local beverage of ginger milk tea, and redpan is possibly the one and only restaurant in Singapore to serve such an exotic creation of ‘Teh Halia’ Creme Brûlée (S$7++). This dessert is really a classic creme brûlée infused with ginger tea. The taste of ginger is actually extremely subtle and the dessert remains sweet overall, so even if you are not a fan of ginger’s spiciness, this dessert is for you all the same!

#13 BANANA DONUTS ‘MILO DINOSAUR’

We actually haven’t met any Singaporean who does not like Milo Dinosaur. Guess what’s new, guys? Banana Donuts ‘Milo Dinosaur’ (S$7++) at redpan! This never-seen-before dessert is made up of banana spherical doughnuts that has a very lovely doughy texture that is slightly sticky. Served with milo crumbs, condensed milk and hazelnuts. Top up S$3.50++ to add a scoop of vanilla ice-cream, this is definitely the best dessert in the house!

*These items are only available from 5.30pm onwards.

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redpan
6 Raffles Boulevard
#02-03/04 Marina Square
Singapore 039594
Tel: +65 6255 5850
Daily: 11am – 10pm
Nearest Station: City Hall

This post is brought to you by redpan.

Note: Preparazzi has closed.

Words by Alexa Michelle, photographs by ladyironchef

Ever wondered how it’s like to have Asian food in your taste buds while dining in a western ambience? That would be my closest description to how I felt when at Preparazzi Bar Gourmet.

Located in the midst of the Central Business District area along Boon Tat Street, Preparazzi Bar Gourmet is a relatively new restaurant which specialises in serving modern Singapore cuisine – western dishes with a local twist.

Upon arrival at the restaurant, I was greeted with an arty interior as the walls had a canvas painting and a shimmery gold typography that says ‘hello gorgeous’. We proceeded to order the truffle mac & cheese ($10.90) and beef slider ($14.90) as a start. The truffle mac & cheese consists of macaroni; cheddar cheese mixed with truffle salt and honshimeiji mushrooms. As a truffle lover, the smell and blend of truffle salt with honshimeiji makes this dish a must-try, making it taste like a fusion of macaroni mixed with Asian mushroom.

The beef slider wrapped in gougère, looking very much like a pastry, was filled with Angus beef steak, topped with tamarind pepper, pineapple chutney and onion jam. Once you bite into it, you’ll taste a blast of sweet and savoury; sweetness from the pineapple and jam and savoury tasting from the Angus beef.

For our mains, we tried the X.O. vongole ($20.90) and duck confit ($19.90). The X.O. vongole is a dish cooked in spaghetti with white clams, X.O. gremolata, white wine and asparagus. The fragrance of the X.O. gremolata and cut asparagus will make one feel that this pasta dish is not too heavy to indulge while enjoying the white clams. A dish that has a good balance of healthy sides while indulging in seafood!

My favourite has to be the duck confit as it was accompanied with sweet potato gnocchi, corn, garlic, chilli and 5-spice salt. On the first bite of the duck meat, this dish brought sudden memories of dining in a Chinese restaurant. I felt that the chewy sweet potato gnocchi was paired with the duck meat to replace the typical carbohydrates selection of rice or potatoes.

Another main dish we got to try was the roast pork crackling ($23.90), a pork belly dish served with crispy cayenne apple, corn, pea and pineapple chutney. Similar to the duck confit, it brings a whiff of Asian aroma and taste to the dish. However, the roast pork crackling is slightly dryer than the duck confit as it had various thick pastes accompanying it.

Last but not least, every girl’s favourite, would be the part we get to desserts. It is almost impossible for most ladies to resist the sweet ending to a meal! With that said, we ordered the kopi-misu ($15). You might wonder why the name kopi-misu? This dessert is in fact similar to tiramisu except it is a sponge finger cake with kopi, mascarpone and coco powder. If you are a tiramisu lover, you’ll definitely fall in love with Preparazzi’s rendition. The texture of the cake was simply soft and creamy with a layer of coco powder set on top, it melted in our mouths on the first bite and we couldn’t resist finishing the entire plate afterwards.

Another dessert that we tried was the “baked” Singapore ($15.90). Its unique almond cake wraps in a combination of pineapple jam, raspberry sauce, vanilla gelato and meringue on top. It was indeed one of the most unique tasting desserts we’ve had representing the flavours of Singapore as a whole. But we felt that the portion of the meringue was overwhelming, and not something that we would order again.

To sum it up, Preparazzi Bar Gourmet offers a wide range of western food infused with Asian dishes. For the adventure seekers and exotic food lovers, you might want to venture to this area of the Central Business District to give it a try. Their menu also includes a fair selection of drinks such as cocktails and wine, sweet treats like cupcakes and French fries that come with a choice of truffle salt ($9.90), curry salt ($9.90) and rosemary salt with parmesan ($8.90). Recommended for dining up to 4 pax.

Preparazzi Bar Gourmet
29 Boon Tat Street, Singapore
Tel: +65 6220 0629
Mon to Sat: 11am – 11pm
(Closed on Sun)
Note: This was an invited media tasting.

About the writer:
In her free time, Alexa likes to visit museum exhibitions, reading or lying on the beach. Apart from having a sweet tooth, on selective food items of course, she also enjoys lounging to the beat of good tunes. Tempt her with tea and cakes if you could, weak spots do it right all the time. To read more of Alexa’s writings, please visit Pixiekrane.