Raw Kitchen Bar - Kampong Bugis
I had previously dined at 66 Kampong Bugis when it was Camp Kilo, and I loved the unique outdoor setting that you don't see all too often in the centre of Singapore, so I was very excited to try out Raw Kitchen Bar that has now taken over this gorgeous space.
As per my usual food obsessed self, I had already perused the online menu and decided on what we would order as soon as we sat down at our table. The dish that had whet my appetite the most were the Pad Krapao Croquettes, and I knew that the husband would be biting at the bit to try these as well since pad krapao is his favourite Thai dish. Perhaps due to both of our pretty high expectations, the dish unfortunately fell a bit flat. There was a mild taste of basil from the Thai basil vinaigrette, but the croquettes were lacking in the telltale pad krapao flavours of chilli, garlic and fish sauce. If they had been handed to me without any flavour profile, I never would have been able to guess that they were meant to be inspired by pad krapao. A disappointing start to our meal. Plus, it did make me wonder if this would have worked better in an arancini ball, considering that pad krapao is typically served with rice in Thailand.
Pad Krapao Croquettes - stir fried chicken, Thai basil vinaigrette
However, please do not let this first dish deter you from visiting Raw Kitchen Bar as the following courses more than made up for the unsatisfying beginning.
Next to come along were the Prawn Toasties. One word comes to mind here - outstanding. These were not your typical prawn toasties that you get from your regular, run of the mill, Chinese restaurant. These were prawn toasties on pure, unadulterated steroids. The prawns were so fresh that they tasted like they may have come straight out of the ocean and gone straight into the pan. The bread was perfectly toasted on the outside and soft in the centre, while the sesame seeds and roe on top added extra textures and flavours that made this the best prawn toast that has ever had the privilege of gracing my stomach. The ginger lime dressing was pretty good too.
Prawn Toasties - homemade prawn paste, ginger lime dressing
When originally checking out the menu, I had bypassed the thought of ordering the White Ragu Rigatoni. Don't get me wrong, pasta is life, but I did not feel like getting the inevitable disapproval from my PT. However, after seeing photos on Raw Kitchen Bar's Insta page, I threw caution to the wind and decided that I would be doing pasta a disservice worldwide if this rigatoni did not make it to my table. Thank god I went with my gut instincts on this one because it was truly an unforgettable dish. The crunchy pork crackling really complemented the soft texture of the rigatoni and the light, flavourful ragu sauce was meant to be bathed in. My only gripe was that the pasta could have been a little more al dente, but I am generally very fussy when it comes to the firmness of any pasta that I am devouring. As you can see from the picture as well, it is just such a beautiful bowl of food to look at. What a pity that it was gone within seconds.
White Ragu Rigatoni - white pork ragu, tamarind butter, basil, pork crackling
I have been craving pork ribs for some time now, so the Warung Pork Ribs were another no-brainer on my ordering list. The meat on these things just fell of the bone completely as soon as I merely touched it with my fork. They were tender, juicy and smoky, just like how all ribs should be. The bbq glaze should be bottled and sold if it hasn't been already (I feel like I should check next time I go), and I think it would be amazing spread over any meat, or vegetable for that matter, that exists on this planet.
Warung Pork Ribs - Balinese bbq glaze, pickled cauliflower, lime
Finally, we move onto the Miso Jerk Chicken. Just like the ribs, this meat fell straight off the bone and, a mere second later, was in my mouth having a party. Brining a bird for 24 hours clearly does wonders for it because this was some of the juiciest chicken that I have ever been privy to trying. The miso and jerk spices were dancing on my tongue, and when the pineapple sriracha joined in, the party really got going. Please do not set yourself up for failure by not ordering this when you visit - it will be a lifetime regret.
Miso Jerk Chicken - 24 hours brined half bird, pineapple sriracha, pickled fennel
As for the accompanying beverages, we opted for a lovely bottle of Mathilde Chapoutier Duche D'Uzes rose from the Rhone Valley in France. This paired flawlessly with all of our food, and I could have happily sipped on it all night long. It was very light and dry, rather than sweet, just how I like a good glass of rose. What a fantastic way to end a brilliant night of food.
Mathilde Chapoutier Duche D’Uzes - Rhone Valley, France
Raw Kitchen Bar is an exceptional restaurant with absolutely beautiful food (for the most part), and it is set in an excellent location. Without a doubt, it is perfect for a romantic date night, or just for a splurge on some quality food. I will definitely be back soon to try more of the delicious sounding bites on the menu.
