HazelDiary

Baba Chews Bar and Eatery at Hotel Indigo Katong, by InterContinental Hotels Group is a restaurant is known to serve Peranakan cuisine. The restaurant has recently revamped their menu and includes new Asian-inspired creations to its Peranakan menu. The restaurant interior is inspired by the Joo Chiat neighbourhood and Peranakan culture. The pictures taken speak for it.




There is a bar right in the middle of the restaurant where they offer cocktails and more.

Moving on are the dishes we tried during the tasting session.
Quinoa Salad S$17.00++

We kick start with Quinoa Salad that consists of quinoa, feta cheese crumble, cucumber, beetroot, avocado, sunflower seeds, almond flakes, pomegranate, micro cress and complete with lemon dressing.




Otah Yu Tiao S$12.00++

Homemade otah sandwiched between charcoal dough fritters is pretty savoury and just good to serve as snacks before our mains.

Barbecued US Pork Ribs S$30.00++

St. Louise spare ribs with homemade barbecue glaze served with fries and coleslaw.

Peranakan Pulled Pork Burger S$20.00++

Instead of the usual burger, chef uses Iberico pulled pork cooked pongteh style that is braised in fermented soybean sauce. The burger is complete with caramelised onions and cucumbers for sweet savoury and crunchy bites. Fries are served as side.




Chicken Rendang Lasagna S$18.00++

First time trying Chicken Rendang Lasagna and surprisingly it tasted decent. The dish has the complex and rich flavourful rendang sauce with western elements in it.

Chilli Crab Tagliatelle S$20.00++

Most of us enjoyed this dish that night. The chilli crab sauce comes with spiciness and sweetness flavour and serve with sous vide egg, tempura soft shell crab and fresh cilantro. Umami flavour indeed!

XO Pork Belly Char Siew Rice Bowl S$19.00++

The bowl served with homemade pork belly char siew, egg sunny-side up, Hainanese ‘oil’ rice and premium XO sauce.

Baba’s Chendol S$10.00++

One of the signature desserts from the menu and it is meant to enjoy with chopsticks. The reason being is because the homemade pandan jello is made into long noodle strand. The combination consists of fresh coconut milk, Gula Melaka syrup, Gula Melaka popcorn and red bean mousse was a good choice to end the meal.

Kueh Durian S$15.00++

And of course durian lovers do order this homemade durian mousse and shredded coconut cooked in Gula Melaka, wrapped in pandan crepes, topped with a scoop of homemade Gula Melaka ice-cream. It was simply sinful and satisfying!

I would say new twists of Asian and Western flavours for these new dishes on board. I have not tried their Peranakan dishes and hopefully will be back to check them out. But this new menu also gives diners more choices to choose from and yet at the same time able to try their Peranakan cuisine.

Baba Chews Bar & Eatery
Hotel Indigo
Address: 86 East Coast Road
#01-01
Singapore 428788
Tel: +65 67232025
Opening Hours:
Sunday –Thursday : 6:30AM – 11:00PM
Friday-Saturday : 6:30AM – 12:00AM
Website: http://babachews.com.sg/
Website: https://www.ihg.com/content/gb/en/deals/hotel-offers/singapore/restaurant
Facebook: https://www.facebook.com/babachewssg/

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