The Wok & Barrel: A Pictorial
Posted April 29, 2013on:
It is a pity that just when I have the free time to blog about the Wok & Barrel, they have just closed down a month ago, due to manpower issues I believe.
While many have said that the Wok & Barrel is an expensive place, I do feel that the food is worth the money but it is indeed expensive so I didn’t really visit them as much as I would have liked to.
The chef of the Wok & Barrel – Shen Tan – however did cook up delicious dishes worthy of the new ‘Mod Sin‘1 term that’s been going around, like their ba chor mee pasta or beef rendang pizza.
And even though they’re no longer in operation, she’s still keeping those creative juices flowing and cooking up dishes like “slow cooked tongue with an Indomie inspired sauce of kicap manis, chilli, onion and garlic powder, lard tossed through prawn flavoured egg noodles“.
In any case, I’m not going to bother writing a review but just going to put up a pictorial of all the food that I’ll be missing!
- This term is short for ‘Modern Singaporean‘, referring to dishes that use more premium ingredients or cooking methods from other countries to substitute those in our local recipes. ↩