Keong Siak Snacks @ Keong Siak Road

The first visit ended it its abrupt closure for maintenance works and the second saw us getting counter seats at 7pm. No reservations are allowed which is a dampener – patience will go a long way or one can take refuge at Taratata Bistrot, Pasta Inc or their other famous sibling at Equina (which is horrendously crowded too!).




Table condiments.



Counter seats gave me a good view of the open concept kitchen and smells too. I would have smelt like a grilled burger had I not made a switch to table seats.



Bag hangers for counter seats - too cute!



Simple menu.



Specials.



Wall of fame - Ingredients they use.

Iberico Ham and Manchego Cheese Toastie ($18)

Iberico ham always has me at hello. Make that Cheese Toastie too. This overtoasted toastie ended up more crunch than bread and the iberico ham was completely overshadowed by the cheese and bread. Honey baked ham could have done the job methinks. Ordinary, pedestrian and so run-of-the-mill.

Chilli Garlic Fries ($6)

Portions are puny but it would be reasonable if the spices made up for it. Oily, soggy and hardly spicy, these fries were disappointing.

Lobster Roll with Spiced Mayo and Iceburg Lettuce($18)

Their famed dish and definitely a welcomed item. Apart from the usual hot dogs and relish, here comes a hot dog roll stuffed with lobster. At least it tasted bouncier than crayfish.



Drowning my morsel with the sauces they had - BBQ and some other zesty sauce. 

21 Day Aged Irish Sirloin, Crispy Onion and Peppercorn Sauce ($30)

Unspectacular dish - Sirloin was too tough, crispy onion rings nice and peppercorn sauce enough to drizzle over the sirloin.

I love the blue checked napkins. I love the ingenious usage of a bag hanger at the bottom of their counter tall chairs. I love the details paid to parts of the restaurant. Yet this love somehow comes to a screeching stop, beyond that.

The borrowed Michelin star possibly gave Keong Siak Snacks added star dust and attention to. Unlike &Made by Bruno Menard, this paled in comparison. I would love to try what inspires a Michelin starred chef, even with a simple peanut butter jelly sandie would appeal if it was done with more heart and flavour at least. There were moments where we both thought – even as kitchen noobs, I could churn out an equivalent with the right store bought ingredients.

It could have been so stellar but a miss is truly as good as mile.

Keong Siak Snacks

Keong Siak Road