Big Lazy Chop

Men's Folio (Singapore) - - Lifestyle -

What it is: Just across the road from the Ro­chor Bean­curd store next to Lasalle Col­lege of the Arts, lies this cosy haven where Sin­ga­pore chef Oh Ah Lek works his magic. Tucked away in­side Short Street, Big Lazy Chop does away with the typ­i­cal huge round ta­bles that one would ex­pect at a Chi­nese restau­rant, and is in­stead taste­fully fur­nished to re­sem­ble a home din­ing room, with quirky art pieces from the owner’s col­lec­tion. The name of this Asian bistro is in­spired by days when one can sim­ply kick back and laze while in­dulging in de­lec­ta­ble food.

What to ex­pect: Apart from gear­ing up for the won­der­ful wok hei (the slightly charred taste sig­na­ture to lo­cal fare that speaks to the chef ’s skill in con­trol­ling the fire), be pre­pared to make some dif­fi­cult de­ci­sions as to which of the sauces, which num­ber al­most 30, you should choose to douse your taste buds in. Rang­ing from the more tra­di­tional Chi­nese condi­ments, to ut­terly ad­ven­tur­ous and avant- garde mixes, each sauce is painstak­ingly made com­pletely from scratch in- house, and are un­doubt­edly the star at­trac­tions of Big Lazy Chop.

What to order: Whet your ap­petite with the chilled pork belly, ten­der to a fault and served with a vine­gar sauce that demon­strates Oh’s culi­nary ex­pe­ri­ence in For­tuna Ho­tel Hanoi. Big lazy prawns cov­ered in keropok crisps or the gen­er­ous hand­made fresh crab money bags will do well as ap­pe­tis­ers, or you can jump right into the restau­rant’s sig­na­ture saucy XL spare ribs in but­ter cham­pagne sauce, with each rib mea­sur­ing 20cm long and served pip­ing hot. It would also be a sin to leave with­out tast­ing the wok-fried XL crabs, which are es­pe­cially sat­is­fy­ing in the Indo curry sauce. Also, do re­mem­ber to leave space for the fried ch­est­nut bars for an ex­quis­ite sweet end­ing to the meal. 1A Short Street #01- 04, Sin­ga­pore 188210. Tel: 6238 8443

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