{"id":57684,"date":"2021-09-07T08:21:00","date_gmt":"2021-09-07T00:21:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=57684"},"modified":"2021-09-07T03:21:13","modified_gmt":"2021-09-06T19:21:13","slug":"pi-food-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/09\/07\/pi-food-singapore\/","title":{"rendered":"Pi Food, Dhoby Ghaut: Former Lei Garden (Hong Kong) Sous Chef Heads New Cha Chaan Teng"},"content":{"rendered":"
\"pi<\/figure><\/div>\n\n\n\n

Cha chaan teng by day, modern Chinese bar by night, Pi Food<\/strong> is situated at UBS Business Hub <\/strong>(formerly known as Park Mall<\/strong>), a stone’s throw from Dhoby Ghaut MRT<\/strong>. The casual Hong Kong restaurant is founded by two Hong Kongers and the kitchen helmed by Chef Tsang Tak Ching who served as a sous chef at the Hong Kong outlet of Lei Garden for seven years. <\/p>\n\n\n\n

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Available for Lunch Only<\/span><\/p>\n\n\n\n

\"pi
Fried drumstick ($5.80)<\/figcaption><\/figure><\/div>\n\n\n\n

Fried drumstick<\/strong> ($5.80) has a nostalgic factor in Hong Kongers’ hearts because they eat it during school recess or as an afternoon snack. I brought my Hong Konger friend along for this tasting and she said that the drumstick tastes exactly the same as her school canteen’s version, bringing back many fond memories. Unfortunately, the fried chicken doesn’t possess similar cultural memory for me. Although the drumstick is crispy and tender and slightly over salted, I as a Singaporean find it just ok. Given the price, I would rather eat Old Chang Kee’s chicken wing. <\/p>\n\n\n\n

\"pi
French toast<\/figcaption><\/figure><\/div>\n\n\n\n

The other dish available only for lunch, French toast<\/strong> ($5.80), comes in bite-sized quarters, not only making it easier to eat but also increases the surface area for a crispier exterior. But it is supposed to contain peanut butter and there is too little of it.<\/p>\n\n\n\n

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Available for Dinner Only<\/span><\/p>\n\n\n\n

\"pi
Braised beef short ribs with carrot puree<\/figcaption><\/figure><\/div>\n\n\n\n

The braised beef short ribs with carrot puree<\/strong> ($26) is an original dish, not found in HK, but it seems out of place in a restaurant touted for its authenticity and adherence to traditional flavours. Both elements individually are ordinary without any surprise but even when paired together, they exist as standalone and don’t mix well. Skip this dish.<\/p>\n\n\n\n

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All-Day Menu<\/span><\/p>\n\n\n\n

\"pi
Roast meat platter<\/figcaption><\/figure><\/div>\n\n\n\n

Their roast meat platter <\/strong>($16.80) dishes out good value and allows customers to choose 3 out of 5 options: roast duck<\/strong>, Iberico char siew<\/strong>, Gui Fei chicken<\/strong>, siew yok<\/strong>, and soy chicken<\/strong>. We tried the first three meats. The roast duck <\/strong>and char siew<\/strong> are run of the mill, however <\/strong>the steamed Gui Fei chicken<\/strong> is smooth and tender and plump. Cantonese are known for their roast meats so this is rather disappointing.<\/p>\n\n\n\n

\"pi
Sweet and sour pork<\/figcaption><\/figure><\/div>\n\n\n\n

The sweet-and-sour pork<\/strong> ($15.80) is not crispy enough. <\/p>\n\n\n\n

\"pi
Stir-fried beef noodles<\/figcaption><\/figure><\/div>\n\n\n\n

The restaurant is really best for its carb dishes and we tried three: stir-fried beef noodles<\/strong> ($13.80), lotus leaf rice with roasted duck<\/strong> ($16.80), and HK fresh shrimp wanton noodles<\/strong> ($10.80). The stir-fried beef noodles<\/strong> is the best among the three, the smokey char of wok hei<\/em> fills the mouth and the hor fun has a nice playful bite but isn’t oily. This was the star dish of the night.<\/p>\n\n\n\n

\"pi
Lotus leaf rice with roasted duck <\/figcaption><\/figure><\/div>\n\n\n\n

People at my table remarked that they were disappointed with the lotus leaf rice<\/strong> ($16.80) with little fragrance infused, but perhaps I have a more sensitive palate and quite enjoyed it. The rice has a good balance of sweetness and earthiness from the leaf; and saltiness from the seasoning. <\/p>\n\n\n\n

\"pi
HK fresh shrimp wanton noodles<\/figcaption><\/figure><\/div>\n\n\n\n

Singaporeans often dislike the alkaline taste found in HK wanton noodles<\/strong>, and I’m happy to report that the alkaline is kept to a minimum here. The bowl of noodles comes with four big balls of wanton wrapped around silky, thin skins. Size matters in this case and the meaty mouthfeel is pleasing to a carnivore. <\/p>\n\n\n\n

The cute factor of Pi Food lies in its quirkiness and irrelevance. The owners named the restaurant  \u03c0  as a metaphor for the infinite innovation of the food; and they decorated the restaurant with a train theme. Look up towards the ceiling and there are toy trains making infinite loops. While the concept is fun, the food is just okay. Go without expectations. <\/p>\n\n\n\n

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Menu<\/strong><\/p>\n\n\n\n

\"Pi<\/a>
Daytime menu 01<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"<\/a>
Daytime menu 02<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"<\/a>
Night menu<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"<\/a>
Night menu 02<\/figcaption><\/figure><\/div>\n\n\n\n
\n\n\n\n

Pi Food<\/strong>
UBS Singapore Business Hub (Park Mall) #01-18, 9 Penang Road, Singapore 238459\u00a0
11am – 10pm daily
t: +65 8932 0632\u00a0
facebook<\/a><\/p>\n\n\n\n

Food: 6\/10
Decor\/ambience: 6.5\/10
Price: 6.5\/10<\/p>\n\n\n\n

\n\n\n\n

You may be interested in…
–TamJai SamGor Mixian, Chinatown Point: My Hong Konger Friends Living in Singapore Recommended This<\/a>
–Seafood Paradise, Vivocity: OG of Paradise Group Reopens After Two Years. The Crabs Are Expensive But Fantastic.<\/a>
–Tian Tian Fisherman\u2019s Pier Seafood, Boat Quay: $29.80++ Steam Pot Includes US Live Oysters, Scallop, Clams, and More<\/a>
–Ba Shu Sichuan Restaurant \u5df4\u8700\u6f14\u4e49, Bedok: It\u2019s Not 8th Uncle <\/a>\u516b\u53d4, It\u2019s the Old Name for Sichuan Region<\/p>\n\n\n\n

\n\n\n\n

This was a tasting. Written by\u00a0Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Pi Food at Dhoby Ghaut is a new Cantonese restaurant opened by two Hong Kongers and helmed by a former Lei Garden (HK) 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