Dishes include fish and chips and stuffed pasta.
Angie’s Oyster Bar & Grill, a restaurant that wants to spirit you out of Singapore to a “tranquil vacation setting”, is ironically housed in a building most Singaporeans visit only when they want to put down roots here.
Especially since I return to the briny blue right after, with three small bites brimming with flavour. Minced bluefin tuna is perched on crispy rice, blue swimmer crab slaw rests on a spiced papadum, and Galician blue prawn tartar surfs in on a charred sourdough disc. I stick with the fish and chips, an Angie’s classic that has been upgraded to feature two types of fish – halibut and barramundi – though I would have been satisfied with halibut alone. Its buttery flesh pairs marvellously with the crisp stout batter and a drizzle of lemon juice. It is accompanied by a pile of well-seasoned fries, crushed peas and housemade jalapeno tartar sauce.
It starts with a mix of Italian white and brown flours, which are turned into dough, fermented, shaped and then baked in a wood-fired oven at 460 deg C. The result is a base that brings all the right adjectives to mind: pillowy, bouncy, smoky and chewy. A pizza that even crust-sceptics will want to devour in its entirety.
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