My mum hated the concept and she is rarely hypercritical about anything. Though I didn't have any issues with the East-meets-West confusion, the food - or rather, quality of ingredients - definitely fell short of expectations.
I rarely post prices on my blog because value, like taste, is rather subjective and it's not like whatever I consume on a weekly basis is potentially bankrupting anyway. However, in this case, I feel like it's my civil duty to remind you of what you are getting yourself into. I am not sure if it is the killer rent or killer labour cost, but using a complex algorithm formula (i.e. divide the menu price by four), I say, enter with your eyes wide open and your purse close to you.
One of the dishes I was looking forward to most was the Bak Chor Mee Pasta ($25.90) with chunks of pork confit atop with tagliatalle. This tasted nothing like something you could cross the street for and paled in comparison, in terms of tastes and texture. Seriously, I honestly hope this is the first and last time I describe anything "confit" as dry and stringy.
The Claypot Rice with 5-Spice Pork ($23.90) was tasty and I enjoyed the charred bottom. But the roasted pork was unforgivably sinewy and perhaps, a tad easier to swallow if we applied the algorithm formula.
The only thing worth reminiscing about is the Fried Chicken Wings ($16.90) and I would consider returning just for this. It is also the only dish I would pay full price for. Cue the sound of jackpot.
Marinated in prawn paste with a delectable deep-fried crunchy batter to boot, it was gloriously delicious.
Though desserts sounded promising, we wanted to put my mum out of her misery and headed to Tiong Bahru Bakery for something sweet instead.
8 comments:
I went to Ujong last week too, and I agree with what you said. Good call.
By the way, what does "algorithm formula" mean?
=)
Algorithm - A formula or set of steps for solving a particular problem.
Haven't been to Ujong but this place seems to share the similar issues as wok&barrel - their food descriptions simply don't reflect the food. I mean if they claim meat to be fork tender then it jolly well be fork tender, if they call something crispy pork chop then it better be crispy, if a pasta is named bcm pasta then it better taste like bcm and not 5-spice powder pasta. Finally, they claim their nasi lemak is soak and twice steamed over a ridiculous number of hours. I definitely can't tell and can only wonder why the grains didn't disintegrate.
pow pow, PY!
haha, I know what "algorithm formula" means. I just didn't get it in the context of the sentence. I re-read it again, and must have missed out your elaboration on cost per person.
I have been to Wok & Barrel once and while I applauded the concept, I find the price is too expensive for the portion that is served. Looks like Ujong is mirroring the same issue. Let see how long it can last.
I would like to see local chefs and establishments succeed, but not on gimmicks or bells and whistles.
Apparently they use microwave food to put together each dish. Not much real cooking involved. And the chef doesn't really cook/step into the kitchen much. Of course, this is hearsay from an ex minion chef helper, but, going by the amount of bad reviews, no smoke without the fire.
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