Kafe Utu - Jiak Chuan Road
This was my second time visiting Kafe Utu, so I thought it was about time that I write a review on one of my favourite restaurants in Singapore.
On our last visit we had really struggled to narrow down what to order as it all sounded so delicious. Once we did finally make our choices, it would be an understatement to say that we were more than happy with them, but still wondered what the other options might have tasted like. Therefore, this time, we decided to pick completely different dishes so as to experience more of the menu, and I’m really glad that we did.
Kafe Utu Menu
As per usual, I instantly zoomed in on the word ‘croquettes’, so we went for the Malindi Croquettes as our only starter, and what a starter it was. I can very easily say that if this was the last bite I ever had on Earth, I would die a happy person. These beauties were generously filled with cassava leaves and bechamel, with a nice kick of ginger, garlic and spice, and then coated in a perfectly deep fried shell. What could possibly be better? I think the pictures say it all really, and I do wish that I could have had both to myself.
Malindi Croquettes - fresh cassava leaves, ginger, garlic, habanero, house spice and bechamel
A glance inside the moreish Malindi Croquettes
Our three other meals for the evening came from the Mama Africa section of the menu. They all came out at the same time, along with the accompanying jasmine white rice and homemade chapati, which meant we could keep dipping between the three until every last glorious morsel and drip of sauce was completely devoured. These were all outstanding in their own ways, so I am choosing to review them in the order that they appear on the menu, rather than from favourite to least favourite – that would just be too hard to choose.
The Liberian Peanut Chicken Stew arrived in a bright orange bowl that matched the sheer brightness of the curry itself. The Sakura chicken thigh came in perfectly tender chunks that fell apart into the sumptuous sauce of peanut butter, smoked fish and habanero as soon as I prodded it with my fork. The sauce was thick but light at the same time, and the chicken soaked up all of the flavours brilliantly. The only negative was that I would have liked more of a kick from the habanero, but then, I am a total spice-fiend, so others most likely could disagree.
Liberian Peanut Chicken Stew - Sakura chicken thigh, natural peanut butter, smoked fish and habanero
In comparison to the chicken, the Swahili Fish Curry came out in a turquoise bowl that contrasted beautifully with the orange curry sauce. I have been trying to branch out recently and order fish curry when I see it on the menu, rather than go for the usual chicken or lamb, and I was not disappointed with Kafe Utu’s version. The flavours of the tamarind, coconut milk, house spice and habanero had really soaked into the delicate, glistening fish, and I could tell that it had been perfectly cooked, even before it effortlessly flaked apart in my mouth. The addition of the kachumbari salsa was a stroke of genius that brought more fresh flavour to an already flavourful dish. It is honestly one of the best fish curries I have had the privilege of experiencing.
Swahili Fish Curry - fresh red snapper, tamarind, coconut milk, house curry paste and habanero. Served with kachumbari salsa.
I am not lying when I say that I was most excited, in a my mouth was already watering sort of way, about the Macadamia Goat Stew. Since living in Kenya for six months, where I first tried and then continually ate goat, any time I see goat on the menu I have to have it. Kind of like my croquette addiction. We’d had the Goat Curry (Order it! You won’t regret it!) on our last visit, so this was the only other goat option, and on my next trip to Kafe Utu, I would very happily order both of these delights again. The fresh goat meat in this stew wasn’t quite as fall apart tender as the chicken, but for more of a gamey meat like goat, its tenderness was on point. It was clear that it had been slow cooked for quite some time as goat can easily be very tough otherwise. The habanero, mirepoix and house spice mix paired exceptionally with the richness of the goat, and really added a lovely smoky flavour to the entire dish. The roasted macadamia nuts also added a nice crunchy texture, whilst also soaking up that gorgeous sauce at the same time. The accompanying pineapple salsa added some needed freshness and sweetness to contrast with the spice and smokiness.
Macadamia Goat Stew - fresh goat meat, habanero, mirepoix, house spice mix and roasted macadamia nuts. Served with pineapple salsa.
Now usually, these three meals are accompanied by either jasmine white rice or basmati coconut rice. However, we requested that two of the rice sides be replaced by the homemade chapati. The reason for this, again, was my time in Kenya. At one point, I lived in a small village on the Kenyan coast called Makongeni, where I regularly bought freshly made, hot chapati from a local hut for less than $0.20. I have adored and been addicted to chapati ever since, so I couldn’t wait to try it at Kafe Utu. Unfortunately, this was the only disappointment of the night. I have always found that chapati is the perfect tool for mopping up all of that sauce in a curry or stew, but this chapati was quite tough, so it just really wasn’t the best vehicle for the sauce this time. It also was lukewarm and I felt that it had probably been sitting around for a while. Thankfully however, the jasmine white rice was the saving grace, as it was cooked to perfection and worked wonderfully with the stews and the curry. Next time, we will know to stick to the rice.
For the second time, Kafe Utu’s food was an overwhelming success, and I can’t wait to visit again very soon to sample even more of the menu, plus probably order a couple of the favourites.
