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Epicure - - EPICURE NEWS -

One does not leave Pince & Pints with­out try­ing the lob­ster roll served in warm toasty brioche buns. The new star on its menu is surely just as tasty. The Can­tonese Style Steamed Lob­ster ($58) is a show-stop­per, with hearty lob­ster chunks steamed in house-made soy sauce with ginger, and gar­nished with fresh Chi­nese pars­ley and spring onions.

There are three other new items on the menu. The Nonya Chilli Lob­ster Roll ($58) and Wasabi Lob­ster Roll ($58). The former pays trib­ute to the charm­ing neigh­bour­hood of Katong, where the Per­anakans re­side. The roll is packed with gen­er­ous serv­ings of lob­ster meat topped with a dol­lop of fiery sam­bal chilli sauce, and paired with a side of mesclun salad and fries. For a whole lob­ster, opt for the Black Pep­per Lob­ster ($58). The crus­tacean is stir-fried with ginger, scal­lions and black pep­per sauce. Ask for fried man­tous to mop up any re­main­ing sauce. 95 East Coast Road. Tel: 6386 3988

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