Both contemporary and creative in its rendition of Southeast Asian cuisine, Slake first opened its doors along Swan Lake Ave before moving to their current home at The Riverwalk. Spearheaded by Chef Cheok, Slake cooks up an extensive range of delicacies with unique signature dishes including Brussel Sprouts with Gula Melaka Sauce, Chye Poh Fries, and Sticky Date Huat Kueh, which are all-time favourites amongst its loyal patrons.
With an extensive menu to cater to foodies that are looking to go on a gastronomical adventure, start off with some snacks such as the Cold Rendang Custard ($9) which sees cold prawn rendang laid atop a bed of charcoal egg custard that is creamy and sweet with a helping of tobiko for added umami flavour.
For something more filling, order a serving of Chye Poh Fries ($12) that comes topped with aged black vinegar mayo and deep fried chye poh bits for a delicious mix of savoury-ness or opt for the Battered Pig Ears ($14) if you are adventurous enough which comes mixed in a spicy mala powder that is crunchy on the outside and chewy on the inside.
Other go-to dishes include their Slake Crabcakes ($19) where fresh crab meat and vegetables are pressed into a compact cake that’s then deep-fried to a golden brown. When paired with a shiok sour and zesty Singaporean Nyonya Tartar sauce, this delight will have you enjoying every bite down to the last crumb.
We can’t leave out Slake’s Spicy Glazed Mid Wings / Lime Leaf Soy Glazed Mid Wings ($14 each) when we dine there as the sweet and spicy sauce of the mid-wings are great if you love a kick or get the lime leaf soy glaze which is equally addictive and extra comforting.
If you are a fan of Brussel sprouts, the Charred Gula Melaka Brussel Sprouts ($12) here are given a localized caramelization with a light char in this sweet and savoury dish. Seared on high heat, the sprouts are then tossed in a sweet Gula Melaka and assam glaze that lends a tartness to balance out
the sweetness.
When in doubt, have them all with this Charcoal Grilled Vegetable Platter (half/full $18/$28) that comes with a butternut squash with charred skin, lightly fragranced with nori, accompanied by a smorgasbord of portobello, broccoli, baby corn, sweet corn, tomatoes and asparagus. Each of the vegetables are first dehydrated in the oven to retain their flavours before grilled then dressed in orange juice and fish sauce for a unique sweet and savoury Asian dressing.
Originally made with quail, the Crispy Silkie ($26) is a rendition of it made with free-range black chicken instead. Bathed in a reduction of chicken jus with a dash of fish sauce that ties the flavours together, the roasted black chicken is served with a refreshing Thai som tam slaw of carrots, purple cabbage and dried shrimp on the side
When visiting a restaurant, you should definitely visit with a friend or two so that there will be a larger variety of food that can be shared around the table. The Charcoal Grilled Seafood Platter ($88) is served with a medley of seafood and roasted vegetables alongside a choice of Boston lobster or mud crab. Choose from three sauces (Chilli Crab/Black Pepper/Nyonya Sauce) that will see the fresh seafood be tossed and marinated in before being double grilled again for thorough flavour. This is a dish that we swear is finger licking good.
For the meat lovers, the Orange Glazed Pork Brisket Ribs ($28) is fork-tender and glazed with a zesty orange sauce that still retains its juice and flavours. Instead of the usual baby back ribs, the brisket has soft bones that can be consumed whole and is a delight to eat with the addition of orange zest, pomelo pulp and sesame seeds on top for added fragrance.
For those who prefer something more simple, the Charcoal Grilled Pork Collar ($24) is grilled to a perfect medium doneness and served with a laksa leaf beurre blanc sauce that’s at once rich and bright or opt for the Charcoal Grilled US Rib Eye ($48) that has been given an Asian spin with a side serving of pickled jambu, gula melaka mustard and spicy shiok rice.
If you like pasta, the Seafood Laksa Linguine ($22) has a very pronounced laksa sauce made with generous rempah that brings out the best in fusion cooking. With a good amount of prawns, mussels and clams, the linguine is topped with taupok and an onsen egg for added flavour and creaminess.
For a rice option, the Charcoal Grilled Squid Stuffed w/ Pulut Hitam Risotto ($24) sees pulut hitam risotto rice stuffed into a whole squid for a neat serving of sticky rice and seafood that’s just as tantalising.
After all that food, wash it down with Slake’s signature cocktail, the Chilli Crabby Mary ($19) that is just a unique sight to behold. Shaken with JUMBO Seafood’s award-winning chilli crab sauce, it comes with a pairing of deep-fried mantou and whole crab claw that you can dip into your cocktail for the full Singaporean chilli crab experience.
For a sweet ending, the Sticky Date Huat Kueh ($12) is the best of both worlds and served with almond crumble for crunch, Haagen Dazs ice cream for a nice contradiction of hold and cold and a drizzle of caramel sauce for some sweetness. Ice cream flavour you can choose from include Belgium Chocolate, Peanut Butter Crunch (highly recommended for best pairing) and Vanilla.
For those who would like to try eating their coffee instead, the Kopi Gao ($12) is made with Slake’s house blend of coffee that is turned into jelly, served with milk and chocolate soil bits. The dish is then topped with Haagen-Dazs Vanilla Bean Chocolate ice cream for a sweet finish.
With much to offer, visit Slake for a unique dining experience that will both tantalize your tastebuds and blow your minds at the same time with their creative interpretations today! You can order online to bring the deliciousness back to your homes or for more information, check out their website, Facebook or Instagram for the latest updates.
Address: 20 Upper Circular Road, #B1-48, The Riverwalk, Singapore 058416
Opening Hours: 11.30am – 2.30pm; 6pm – 10pm Daily
*Disclaimer: Must Share Good Things was invited to this food tasting. However, all opinions are expressly the writer’s own.
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