Tuesday, June 14, 2016

Big Lazy Chop @ Short Street (Selegie)

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Six months old Big Lazy Chop might not be situated at the most easily located or eye-catching spot but it is actually pretty near town. It's just a short walk away from the famous Rochor Beancurd at Selegie. There's ample parking in the compound and the 90-seater has both an alfresco and air-conditioned area. At the helm of the kitchen is Chef Oh, who has more than 37 years of experience whipping up palate-pleasing fare. He has come up with around 30 sauces that diners can pair with meat or seafood options. The Salted Egg Yolk XL Spare Ribs ($20) is one of the most popular items here and I urge you to give these gigantic ribs a go!

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Yam Paste Scallop - $16 (4 pieces/plate)
Reminiscent of the large yam ring that we used to see at wedding dinners, is a cylindrical yam blob with a crunchy jacket with a scallop at its core. It doesn't look like much but I enjoyed the light crunch and the delicious yam paste.

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Big Lazy Prawns with Crispy Crackers - $20
Prawns with prawn crackers? This is a first. While the crackers gave a nice crunch and added texture and flavour to the dish, I felt that the crackers and prawns didn't exactly go well together. They were more like two separate entities side by side, instead of being complementary.

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Wok-Fried XL Crabs (Indo Curry) - $70/kg
The milky Indo Curry sauce, a signature of Chef Oh for 26 years, is crafted using four types of chilli, lemongrass and curry leaves. The ingredients are wok-fried for almost an hour to bring out their full flavours. Big Lazy Chop is the home of the original Indo Curry Crab which might set your tummies on fire, like it did mine, but it's incredibly tasty and addictive. The dish was too spicy for me but I couldn't keep my hands off it! The luscious texture and aroma of the soup just keeps drawing me in and while I was struggling to battle the spice, alternating between a spoonful of soup and half a glass of water, I knew I will regret it if I don't slurp up more of that fantastic soup.


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Hot Plate Hakka Beancurd - $13
As with most tze char dinners, hot plate tofu is a must-order. Featuring silky smooth beancurd from Rochor Beancurd in a tantalising gravy, the Hot Plate Beancurd on a bed of egg was familiar and comforting. I wolfed down a good portion of white rice with just the gravy!


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Drunken XL Spare Ribs - $23 (Butter Champagne)
The star of the night has to be the Butter Champagne Ribs. Their butter champagne sauce is concocted with two bottles of champagne and passionfruit and I promise you that these ribs will not disappoint. The flavour is very unique and it has a distinct richness and sweetness that I've never encountered before. The 20cm long ribs are so worth getting your hands dirty for and such a joy to tuck into!

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Fried Chestnut Bars - $8
For dessert, I wasn't expecting much from a Chinese bistro that serves up tzechar style food so I was taken by surprise when these goreng-pisang doppelgangers actually left an impression. I wasn't too excited about it initially but a bite was all it took to change my mind. Encased within the crisp coat is a bar of sweet and sticky chestnut bits which might not seem all that dessert-like but this was actually quite a refreshing and nice treat to round up the meal.

I find it immensely difficult to find dining options in town these days, especially in the Dhoby Ghaut area, so I'm really thankful to be introduced to Big Lazy Chop! Will definitely be back for the Butter Champagne Spare Ribs and Indo Curry Crab!


1A Short Street (Centurion Student Living Student Hostel)
#01-04
Singapore 188210
Tuesday - Sunday : 1130am - 230pm, 530pm - 1030pm

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Love, K

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