A while ago (read April), I received an email from the lovely Karen of BonApp letting me know that I had won vouchers worth 200 RMB to eat at two fantastic restaurants I had never been to. I was ecstatic, and so quick to arrange the delivery of the vouchers. What I wasn’t so good at was convincing my friends to go with me to try out these places. My vouchers became a number on the list of places we could go to for the endless farewell dinners we were fixing in between studying for finals and packing for the summer. That is, until I forgot about them!
Fast-forward to my grumpiness on having missed out on the first Kampala Restaurant Week, and my having to pack a bag for a weekend trip to Guangzhou, and…lo and behold! There were my long-forgotten vouchers for meals at Singapore Kitchen and Pistolera expiring on 9th June!
I texted my good friend, who I’d been trying to make plans to catch a meal with amidst the crazy that is the first few weeks of internship, and we decided to hit both restaurants in one night.
First stop was Singapore Kitchen, which is actually at the Carrefour 大拇指 plaza area (surprise, surprise NYUSH students!). Being the #FailedFoodie that I am, of course I ordered a full Thai meal at a Singaporean restaurant. Hey, don’t judge!
Soup: Tom Yum Kung
Curry: Green Chicken Curry
Rice: 2 bowls of Jasmine Rice
Dessert: Mango Sticky Rice
Drink: House-brewed Tea, Coke
It was such a wonderful idea that Alhan and I decided to share the meal, because guess what? We kinda couldn’t even finish what we ordered! The Tom Yum was such equal measures of spicy and heavenly, that the first taste was a shock to our taste buds. Living in Shanghai, where meals are almost never spicy enough…even at the Indian restaurants, unless you’ve specifically asked the kitchen to amp it up for you, it’s always a pleasurable shock to get “good-spicy”. The Tom Yum was so good; it reminded me of having a dish in the backstreets of Chatuchak in between bargain-hunting sprees. Yes, that delish! I’d say it was a tad oilier than usual, maybe from more chilli oil or a oil-base tom yum paste, but it was a lot better than what I’ve had in a while.
The green curry chicken was not a disappointment either. I could have had it spicier, but Alhan said it was perfectly fine…then again, he was still recovering from the Tom Yum hit. I was so busy stuffing myself with rice and curry that I almost forgot that I had my all-time favourite dessert waiting! The mango sticky rice with coconut was a pleasure to the tongue after the flavours of the soup and curry. Despite my longstanding discontent with the mangoes in China, Singapore Kitchen managed to source mangoes I had no qualms with, they were ripe enough and the dessert cold enough for the tasting. We both left too full, and with a promise to one day come back and maybe try actual authentic Singaporean cuisine as we’d planned!
Second stop was Pistorela, a Mexican cantina with such lovely ambience and lighting. We stopped by for drinks before we both called it a night, and because of the hour – 9pm on a Monday night, it was pretty much just us and a few patrons catching a late meal or winding down.
Hers: Pistorela Punch – Tequila 1800, orange, lime, granadine, 7up and aromatic bitters.
His: Pistorela Sangria with red apple, orange bits
Alhan found his Sangria great with the flavour enhanced by the dark red wine the mixer preferred to use, I on the other hand found my cocktail too sweet. It was too much of a sugar rush that I only managed to take one to Alhan’s two Sangrias. We both however agreed on the fact that this branch of Pistorela warranted another visit, simply for the atmosphere of the place and it’s (kinda) convenient location in Xujiahui.
Geylan Geylan Singapore Kitchen:
199 Fangdian Lu, Thumb Plaza, 1/F, Room 40, near Dingxiang Lu
Open Daily: 11am – 10pm
021 5866 0399
838-2 Hengshan Lu, near Tianping Lu
Open Daily: 9am – 1am
021 5461 0619