{"id":22876,"date":"2013-12-27T07:35:00","date_gmt":"2013-12-26T23:35:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=22876"},"modified":"2013-12-27T16:57:22","modified_gmt":"2013-12-27T08:57:22","slug":"the-tuckshop-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/12\/27\/the-tuckshop-singapore\/","title":{"rendered":"The Tuckshop, Geylang"},"content":{"rendered":"

\"The
\nThe\u00a0decor<\/strong>\u00a0was industrial meets Singapore retro, cosy and fun with secondary school tables and rattan chairs. The\u00a0servers<\/strong>\u00a0were impatient young girls in shorts. PE shorts?\u00a0No GST, no service tax.<\/strong><\/p>\n

\"The
\nRoasted Pork Belly<\/em><\/p>\n

Only 1 out of the 10-page menu was on food (the rest on alcohol). While the food choices were limited, the\u00a0Singaporean<\/strong>\u00a0food<\/strong>\u00a0was rather good, contrary to the reviews we read.\u00a0\u00a0At first we thought the food, so tasty, was bought from a nearby market and sold here at 4 times the price but it was not. Every dish was made in the kitchen.<\/p>\n

<\/p>\n

\"The
\nThe Mains<\/strong>: The Northern Indian-styled curry chicken<\/strong> ($12) was kick-ass spicy, tasted like it’s made from traditional recipe. The roasted pork belly<\/strong> ($12) was crackling, well-marinated, not at all greasy, and had a nice proportion of fat to meat. The ribeye tataki<\/strong> ($16, pictured above) was a tad too thin, but big on flavors, rare on the inside–Huccalily’s favorite dish of the night.<\/p>\n

The Bar Grub<\/strong>: The bar grub, however, wasn’t as good as the mains. The chunky truffle fries<\/strong> ($7) were dry and not very truffly and the chicken mid-wings<\/strong> ($10 for 6 pieces), or known to us as har cheong gai <\/em>(prawn-pasted marinated chicken), weren’t thoroughly marinated. According to my friend the Boss, they had to tone down the prawn-paste to suit the angmohs<\/em>‘ palates.<\/p>\n

\"The<\/p>\n

The Off-the-Menu<\/strong>: My friend recommended us two items off the menu: a very addictive tempura-like\u00a0spam fries<\/strong> ($7, above) with curry-mayo dip; and cubes of\u00a0fried carrot cake<\/strong> ($8, below) topped with hae bee hiam <\/em>(spiced shrimp), the dim-sum kind, not the hawker-centre kind, which was a tad tough and smelly to me (“like a wet dog”) but Huccalily and Ms Atas disagreed, they liked the taste and texture with sparse shredded raddish.<\/p>\n

\"The<\/p>\n

An issue I find with the glorified kopitiam<\/em> is the subtitle: “The Tuckshop – Made by Locals.” 3 out of 5 owners are white men.<\/em>\u00a0A bit misleading like TWG using the year 1837<\/a>. But\u00a0my friend explained the\u00a0angmohs<\/em> think they are localized.\u00a0I am not sure if they are quite localized if the\u00a0har cheong gai<\/em> had to be toned down for them.<\/p>\n

Still a comfortable place with surprisingly good food to hang out on a weekend night. We spent\u00a0$104 for four<\/strong>\u00a0(two of us had beer). The\u00a0ambience<\/strong>\u00a0was comfortable; the\u00a0food<\/strong>\u00a0was excellent and of good value even although the focus of this eatery was on alcohol; but the\u00a0service<\/strong>\u00a0could be less condescending.\u00a0\u00a0The next day, Huccalily woke up, craving for the pork belly.<\/p>\n

The Tuckshop Singapore<\/a><\/h1>\n

403 Guillemard Road Singapore 399795
\nT: 6744 8441 (no reservation)
\n5pm-1am daily
\nfacebook<\/a><\/p>\n

Rating: 3.219\/5 stars<\/strong><\/p>\n

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