Restaurant Review – SingKong, Khar

The food scene in Bandra/Khar is going through a lot of changes recently. The new openings have been Aoi, Kofuku, The Big Burger, Between Breads, Busago, Le 15 Patisserie, The Daily and SingKong. I was invited to for a special preview of what SingKong, run by the guys behind Aurus and Sancho’s, had to offer along with a few fellow food bloggers couple of weeks back.

singkong

SingKong has replaced Tasty Tangles which was located right above Sancho’s. A climb up a few steps and you are welcomed into a grey toned restaurant with a live sushi bar and colourful tables. I felt that they could have done something more with the decor but for me the look of the restaurant is not as important as the food. So getting to the food! 

We were served tasting portions of practically everything that is on the menu but I don’t have pictures of every dish so apologies..but here it is!

Cocktails:

SingKong Martini was a great mix of Expresso vodka, old monk, cream and a sprinkle of cinnamon powder. I would highly recommend you to start and end your meal with this! Truly delicious!

SingKong Martini
SingKong Martini

Thai Basil Martini also had really clear flavours of the thai basil, pineapple syrup with a perfect vodka hit.

Tropical Sangria which failed miserably with strong flavors of star anise that put off the freshness and sour punch of the kiwi.

Tropical Sangria
Tropical Sangria

Dimsums:

Beetroot coloured Aromatic Spicy Chicken dumplings had a huge ginger hit with subtle flavours of beetroot. It has a lingering spice taste so beware! The Crystal shrimp dumplings were perfect and the fish and sesame ones were pretty okay.

I wasn’t quite sold on the dumplings until the next brilliant ones arrived – Steamed prawns wrapped in spinach leaves. Texture and flavour wise this starter hit the right spot.

Steamed prawns wrapped in spinach leaves
Steamed prawns wrapped in spinach leaves

Sushi:

Frankly speaking I’m not much of a sushi person but I still enjoyed the sushi that the newly opened AOI in Bandra has to offer. But unfortunately, SingKong didn’t help me love sushi any further. The veg sushis were really disappointing whereas the non veg ones were still a bit okay. Here are the ones I thought were pretty decent..

Crispy Philadelphia Uramaki – smoked salmon, cream cheese, avocado and cucumber

Crispy Philadelphia Uramaki
Crispy Philadelphia Uramaki

California Uramaki – crabstick, avocado and sesame seeds

California Uramaki
California Uramaki

Starters:

Honey Hunan roasted pork slice steamed open bun had well cooked succulent slices of pork between soft steamed buns with thinly sliced cucumbers rendering the textural balance.

Honey Hunan roasted pork slice steamed open bun
Honey Hunan roasted pork slice steamed open bun

Oriental shrimp nest was great! Crunchy, deep fried shrimp on a sugarcane stick which was to be dunked in sweet chili sauce, served in shot glasses made for a great start! Highly recommended!

Oriental shrimp nest
Oriental shrimp nest

Grilled Lemon grass chili basa was a tad bit salty for my liking but the basa was cooked perfectly.

Grilled Lemon grass chili basa
Grilled Lemon grass chili basa

Wasabi prawns were crisp fried prawns tossed in wasabi mayo and served along with a tangy mango salsa. It could have done with a bit more of a wasabi hit but overall it was great.

Wasabi prawns
Wasabi prawns

Stir fried chili basil chicken was again salty just like the basa. The presentation was pretty neat but it didn’t impress me much though the fellow bloggers did seem to enjoy it.

Stir fried chili basil chicken
Stir fried chili basil chicken

Rock corn was deep fried sweet corn kernel balls tossed in tossed in some creamy mustard kind sauce. A pretty good option for vegetarians!

Rock corn
Rock corn

Pandan leaf wrapped cottage cheese was my favourite starter. Mildly soy and chili flavoured paneer pieces wrapped in pandan leaf just melt in the mouth. This dish is a must try for vegetarians and non-vegetarians!!

Pandan leaf wrapped cottage cheese
Pandan leaf wrapped cottage cheese

Shichimi Togarashi potato & vermicelli on sugar cane stick was a vegetarian version of the shrimp nest but for obvious reasons I liked the shrimp one more.

Spicy Lemon grass cottage cheese cakes was another great veg starter. More like a ‘tikki’ these cottage cheese cakes were well spiced with a distinct lemon grass flavour and the chili sauce they were served with was purely spectacular.

Spicy Lemon grass cottage cheese cakes
Spicy Lemon grass cottage cheese cakes

Mains:

Stir fry king prawns in SambalOelek big plump well cooked moist prawns were let down by the overly corn flour-ed sambal (red chili sauce) sauce!

Chilli beef with red onion had melt in the mouth cooked meat but the sauce didn’t do any justice to it. Also another issue with this dish was that one serving had chewy meat!

Chilli beef with red onion
Chilli beef with red onion

Phuket style fish was a big piece of perfectly cooked fish with a chili sauce adorned with finely diced bell peppers. A big thumbs up for this dish!

Phuket style fish
Phuket style fish

Singaporean black pepper paneer was like any other Chinese-style paneer dish you would get in any other restaurant in Mumbai. Not spectacular but not bad either.

Wok tossed garlic greens was something I really liked maybe because I was over stuffed with the starters. This light garlic and soy tossed crunchy veggies worked for me.

Stir fry king prawns in SambalOelek and Wok tossed garlic veggies
Stir fry king prawns in SambalOelek and Wok tossed garlic greens

Celery garlic rice was prepared well with nice and fluffy rice with the “super amazing” garlic aroma.

Celery garlic rice
Celery garlic rice

Some noodles which were highly mediocre in terms on texture and flavours. Not memorable at all!

The mains were a bit of a let down after a good run of starters. Stick to the rice, fish and wok tossed veggies and you should be good.

I don’t have pictures of the desserts they had to offer but the ones worth trying are the decadent Carrot cake and Mocha fudge.

Moist carrot cake layered with cream cheese frosting was great but I was a bit put off by the flavour of the balsamic strawberries. They were a bit too tart for my liking.

The dense mocha fudge was a rich chocolate cake with hints of coffee which made it a good way to end a meal!

Their signature dessert are tiny sesame honey cones which are only pretty to look at but have nothing to offer in terms of flavour. This was a big miss!

Overall the highlight of the meal were the starters and cocktails accompanied by decent mains and non-pan-asian but good desserts! Worth a visit I’d say!

Check out SingKong’s Facebook page here for further details.

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