The Place I checked out the new contemporary Sichuan dining concept Basdban located in Telok Ayer, from the same team behind Birds Of A Feather. Basdban took over the space of 51 Soho, and is helmed by Chef Pang who is formerly behind Antoinette. Pronounced as ‘bahs-de- behn’, this is a very Sichuan exclamation “巴适得板” which is an expression of awesomeness. The space of Basdban is split into indoor and outdoor dining, and exudes a chill-lax dining vibe with an in-house bar as well. The Food Rock & Roll Sichuanese food is what Chef Pang has coined Basdban, where the dishes are experimental and accessible. I started with the Roasted Eggplant (S$14) smothered in a minced garlic sauce speckled with Sichuanese smoked pork belly, then baked under a browned cloak of cheeses and topped with house-made caramel popcorn sprinkled with Sichuan spice. A surprisingly good dish for me where the combination of flavours gel well; it is flavourful, but not too cloying. Go for the Burn Baby Burn (S$14), a dish of charred wawa greens with lard, preserved soy bean and aged parmesan. This is a vegetarian dish, but it packs a punchy flavour which is surprisingly moreish. A fun dish [...]
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