Opened in August 2013 by husband-and-wife team Adrian and Cleo Ling — yes the same folk behind now-closed Pampelmousse — Pidgin Kitchen & Bar dishes out its own renditions of local food favourites, a concept that’s also been adopted by restaurants like Chopsuey Cafe and Ding Dong.
What’s hot: Chef-owner Adrian works hard not to try and improve local food, but to create spin-offs that tickle the imagination. The standout dishes for us were the bak kwa mac & cheese ($20) — a satiating, deliciously buttery combination of penne and pork belly bak kwa — and kaya bread & butter pudding ($15), which was fun, yet unpretentious. But the main draw is Pidgin’s #supportlocal movement in the kitchen. Much of the ingredients you see on the menu are sourced locally, from places like Hai Loong Mariculture, Hay’s Dairies and Jurong Frog Farm.
What’s not: Oh, Dempsey. Not only do you force us old school heads to go cashless, you also make it mandatory to 1) have a car or 2) join the queue of taxis outside waiting to go up the hell. If only you’d stop being so impossible, we’d come to Pidgin (and all the other Dempsey hot spots) more.
Still, good, non-pretentious food at Dempsey is rare, and that’s worth going to some trouble.
Pidgin Kitchen & Bar is at #01-04, 7 Dempsey Rd., 6475-0080, www.pidgin.sg. Open Mon – Sat noon — 2:30pm, 6:30 — 10:30pm.
