The journey of a restaurant is akin to a Tinder session – an establishment (or potential suitor) captures your attention, but once the novelty wears out, it is a ruthless swipe to the left. Hence, when one rediscovers a gem that is sparkling brighter now and defied the odds to stay in operation, it is time to sit up and take a closer look. Here are four overhauls or outposts worthy of many returns.
FAT PRINCE
The fattest kid on Peck Seah Street got fatter because it now accommodates 90 guests and boasts a new gut-filling menu. Well-loved items like house-baked breads, mezze (middle eastern tapas), and pit-roasted appetisers are still available alongside new mains like the Adana Kebab Tartare (hand-cut Australian wagyu beef, red pepper, curried egg yolk, and chilli lavosh) and lamb shoulder slow-cooked in an earth oven after being marinated with spiced molasses, sumac and chilli. Tipplers can also rejoice because Fat Prince’s signature Negroni Blanc (a transparent version of the classic cocktail) is still on the menu.
هذه القصة مأخوذة من طبعة September 2019 من MEN 'S FOLIO Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 2019 من MEN 'S FOLIO Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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