Now you have more reasons to head over to Baba Chews Bar and Eatery in Katong. Executive Chef Alvin Leong has cooked up a selection of seafood dishes for a limited time until 31 August 2018.
Snow Crab Bakwan Kepting (S$15), a seafood rendition of a traditional Peranakan kepiting soup is so good. It is created with Korean snow crab stock and tender meatballs made with pork and crabmeat. I could have two servings of this with fragrant white rice and Chap Chye, Peranakan mixed vegetable stew (S$13).
Something out of the ordinary is the Nonya-Style Lobster (450g for S$48). The baked Australian lobster is coated with Nonya Sabayon, a homemade sambal onion sauce.
The herbal drunken tiger prawns (300g for S$25) are boiled in Chef’s signature Chinese herbal broth with Hua-Diao Chinese wine.
Fresh White Clams sautéed with ginger, chilli padi and Chinese wine (300g for S$16) go perfectly well with rice. Another unique rendition of Laksa which is synonymous with the Katong area is the Claypot Soon Hock Laksa (600g for S$52). A whole soon hock, marble goby, is poached and served in Laksa broth with Korean wheat noodle which soaks up the sauce. This dish can be a bit heavy so pair it well with other lighter dishes.
Other highlights of the seafood menu include Sri Lankan crab cooked in signature local flavours – Chilli, Black Pepper and Salted Egg Yolk (S$8++ per 100g), Rempah Red Sea Prawns stir-fried in spicy coconut cream and flavoured with shallot rempah (300g for S$32++), Curry Assam Red Snapper Fish Head with okra, onion, tomato and egg plant (500g for S$38++) amongst others.
Baba Chews is open for lunch from 12 pm to 2.30 pm on Mondays to Fridays and for dinner from 6.30 pm to 10.30 pm on Mondays to Sundays.
