Read about WOW Bistro (#01-02/03, 47 Bencoonlen Street, tel : +65 9654 7947) and got curious because of some of their featured dishes. They're located at the side of the lobby of Hotel Bencoolen. We tried a walk in one Saturday and were turned away because they were filled up. So we made reservations for the next one and it was mostly empty when we were there. Hmmm......
Kwirk Belgian White on tap for $11. Pretty good deal in town. Note to self : can come for beer.
We ordered radish cake. Black one. I expected it to come with cheese but it didn't. Instead there was a lot of coriander on it. Who the hell puts coriander on radish cake? Anyways the wait staff tried to explain that only the white radish cake had cheese.
Really? I wouldn't have known. No one told us.
The black radish cake was actually pretty good. House made fried onions, a hae bee infused sambal, loads of egg and not excessively greasy. I wouldn't mind coming here for these.
The dish I was curious about was their durian curry fish. I know right? Durian curry sounds kinda out there. But it was also kinda good with a lot of richness, some heat and spices. First in the world they said. I detected curry leaves, laksa leaves, black peppercorn and chilli padi in the creamy durian infused curry. The portions were huge.
While it tasted unusual, I thought it kinda worked. There was sufficient flavour from durian and we even found a couple of seeds of those D24 that they used. Which was awesome while the dish was still hot.
The pan fried seabass felt left on the side even though it was a huge piece. Not bad tasting but my mind was still trying to reconcile the savoury fish with the sweet-ish spicy durian curry.
The other dish that got my attention was their lamb kut teh. Basically lamb rendition of bak kut teh which was something I had over a few occasions in the past wondered if they existed. Now I know it does. There's a rich herbal broth infused with lamb flavour and a herb infused rack of lamb. That fork tender rack of lamb had at some point been on some grill because we could taste the caramelized parts which were delicious.
I prefer the broth to be more savoury rather than the dominant herbal sweetness that this was.
The dish had a couple of cloves of garlic on the side which were....melt in your mouth? These definitely qualified that description. To think of it, they were already borderline melting before they were in our mouths.
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