The new dinner menu at Angie’s exemplifies that approach to a T: deceptively basic dishes that make the most of its seafood ingredients while highlighting house-made everything from sauces to garnishes. There’s a four-course ($78++) and six-course ($98++) option here, with wine pairings available at $58++ and $78++, respectively. Angie’s also offers a range of kombuchas ($9), whose sweet-sour flavours pair well with the seafood.
At its former home in the Central Business District, Angie’s Oyster Bar & Grill was a mainstay for the office crowd seeking a decadent yet pocket-friendly meal. Its current location in the Tan Boon Liat Building may be a ways away from the hustle and bustle of town, but the philosophy when it comes to food has stayed the same: keep it simple, stupid!
At least, that’s the case when it comes to the final dish. In the kitchen, we’re told, it’s a constant rush of adjustments and tweaks to constantly improve and change things up where needed, likely the result of a focus on making things from scratch.
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