Enjoy Eating House and Bar メニュー

Enjoy Eating House and Bar Main Menu

• Filial Pie Tee

  16
  (6pc) A peranakan appetiser Chef Joel regularly prepares for his family featuring fresh prawns, conpoy and stock-poached jicama in a handmade pastry shell.
• Crispy Mushroom Shaker

  14
  Crispy tempura battered mixed mushrooms with aged plum powder and served with a truffle mayo.
• Fresh Hyogo Oysters

  24
  (Half dozen) Reach oyster heaven with these sweet and creamy oysters.
• Black Dog Quail Egg

  8
  Inspired by the bulldog black vinegar braise that Grandpa loves. Served chilled.
• Nonya Achar

  5
  Pickled cucumber, carrot, pineapples in a spicy sweet sauce with grated peanuts.
• Prawn Keropok

  6
  Freshly fried prawn crackers served with our home-made sambal chilli.

• Enjoy Four Treasures Soup

  18
  (Individual Portion) Rich, dense and flavourful soup featuring abalone, scallop, fish maw and crab meat.
• XO White Fish Soup

  18
  White, collagen-rich fish soup that is accomplished through 6-8 hours of preparation, with no milk added. Served with fresh cabbage and yam.
• Peranakan Bakwan Kepiting Soup

  18
  Clear soup with hand-made pork and crab meatballs and fish maw.
• Pork Blood Chives Soup

  18
  Velvety pork blood curd and garlic chives in a nostalgic clear broth.

• Hainanese Chicken Satay

  12
  Five skewers of succulent grilled chicken served with a thick concoction of pineapple and peanut dipping sauce.
• Enjoy Oyster Omelette

  20
  Crispy omelette with four plump, fresh Hyogo oysters. Paired with sriracha chilli for an unbeatable flavour and texture combo.
• Jumbo Kurobuta and Crab Ngoh Hiong

  17
  A traditional Hokkien dish upsized and zhng-ed. Minced pork and crab meat hand-rolled in beancurd skin.
• Crab Meat Omelette

  18
  Chinese-style pan-fried omelette. Crispy, fluffy and full of real chunky crab meat.
• Har Jeong Sotong Kia

  17
  Deep fried baby squid marinated in prawn paste and served with oyster mayo. Oceanic umami in every bite.

• Hainanese Lamb Stew

  25
  A traditional stew made with Nam Lu popular in Singapore since the British colonial times elevated with the addition of sweet winter pears.
• Chef Joel’s BBQ Pork Cheek

  22
  Smoky, succulent premium pork cheek grilled to charred perfection and served with Chef Joel’s Isaan-inspired special sauce.
• Hainanese Kurobuta Pork Chop

  22
  Everyone’s favourite comfort food taken to the next level with juicy kurobuta pork and plum wine marinated tomatoes.
• Kopi Gu You Pork Ribs

  22
  Classic zichar coffee ribs, reimagined through Nanyang’s richest drink. Caramel, butter and espresso giving the sauce its depth.
• Cai Buay Stewed Pork

  16
  A slow-cooked preserved vegetable stew inspired by Chef Joel’s grandparents. Soft, collagen-rich pork. Deep, comforting flavour.
• Hakka Claypot Red Rice Wine Chicken

  28
  A Hakka heritage dish traditionally made from home-made glutinous rice wine. Known for its potent flavour and health benefits that include better blood circulation and metabolism.
• Har Jeong Kai Wings

  17
  Crispy fried fresh mid joints marinated with shrimp paste, an all time zi-char classic!

• Salt Baked Whole Barramundi

  49
  Baked in salt to highlight the freshness and natural sweetness of the fish. Served with 6 different locally inspired sauces for a different experience in every bite.
• Crispy with Chef Joel’s Red Curry Sauce
  Deep fried and coated with a rich, red coconut-based curry sauce.
• Steamed in Superior Soy Sauce
  This light steaming method results in tender and moist meat complemented with the fragrance from flavoured oils.

• White Pepper Crab
  De-shelled crab meat with Chef Joel’s white pepper sauce on silky steamed egg.
• Singapore Style Chilli Prawns

  29
  Fresh prawns (de-shelled!) from the market cooked in Singapore’s very own famous chilli crab sauce. Great for mantou-dipping! Add 4 mini mantous for $2.40
• Black Garlic Prawns

  29
  Wok-fried prawns and black garlic in chef’s sweet and sour sauce.
• Smoked Cod Otah

  22
  Grilled spicy fish paste with chunks of smoked cod, otah is a delicious local dish loved throughout South East Asia.

• Four Heavenly Ongs

  22
  Petai fans rejoice as Chef Joel has concocted an appetite-whetting tangy pineapple sambal to elevate this local zichar classic!
• Ugly Cabbage in Fish Sauce

  16
  Its simple and unassuming appearance belies its strong, wok hei-infused flavour.
• Trio Egg Spinach

  17
  Spinach braised in superior stock with fresh, salted and century eggs.
• Stir Fried Kailan with Roast Pork

  22
  Kailan wok-fried with house-made roast pork, garlic and chillies.
• Hakka Steamed Tofu

  17
  Stuffed with pork, crab meat, prawn, mushrooms and topped with tobiko. A delicious, yet clean and light dish.

• GRANDMA’S TE KAH BEE HOON
  Tender braised pork leg wok-fried with vermicelli. Made from Grandma’s secret recipe.
• SILKY EGG CRISPY HOR FUN
  Crispy fried wide rice noodles served with prawns, pork and shitake mushrooms in a rich, silky egg sauce. Simply awesome!
• SUPREME SEAFOOD FRIED RICE
  Wok fried rice with egg, crab meat, prawns, squid, scallop and tobiko.
• OPEH LEAF HOKKIEN MEE

  40
  (Sharing Portion) Chef Joel’s signature local Hokkien Mee served with fresh prawns, squid, clams and roast pork, traditionally wrapped in an opeh leaf.
• ENJOY CHAR KWAY TEOW

  19
  Wok-fried kway teow and yellow noodles with deep wok hei, Chinese sausage, fish cake, bean sprouts and egg, finished with two plump Hyogo oysters and a fried egg. Rich, smoky and indulgent.
• CHEF JOEL’S MEE KIA

  18
  A much raved about dish by Chef Joel throughout his career. Secret sauce egg noodles with BBQ pork cheek, crab meat, vegetables and a sous vide truffle egg.
• TINPOT PRAWN TANG HOON

  21
  Cooked under high heat so the vermicelli absorbs all the wonderful flavours in the claypot.
• FRAGRANT YAM RICE

  3
  Fragrant steamed rice with yam, mushroom and dried shrimp.
• JASMINE WHITE RICE

  1.8
  Steamed Thai jasmine rice.

• Popiah Garden

  15
  Three scoops of gelato – Blue Pea Pandan Lemongrass, Sea Salt Horlicks and Soursop – on a popiah skin “lawn”, with shaved peanut candy “soil” and coriander “shrubs”.
• Chendol Panna Cotta

  8
  An Italian twist on a classic Singaporean dessert. Pandan noodles and fragrant gula melaka atop sweet coconut cream pudding.
• Enjoy Orh Ni

  8
  A traditional Teochew dessert. Sweet yam paste with coconut milk, gingko nuts, butternut squash and fragrant shallot oil.
• Mao Shan Wang Ice Cream

  8
  Known as the King of Durians due to its intense flavour, this artisanal ice cream made with real MSW durian flesh is not for the faint of heart.
• Thai Coconut Ice Cream

  7
  Made artisanally with no artificial additives. A refreshing end to a delicious meal.

• Homemade
• Signature Cold Brew Tea
  Sugarless, served in 1L bottle
• Chinese Tea 6 レビュー
• Others
• Specialty Coffee
• Draught Beers

  15
• Wines/Sake/Craft Beers
  Check with our friendly crew