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Media News |
| Our News in the News! |
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INDIAN WOK - 8 Days - Nov 2006 |
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...The battered crab claws ($24) arrived with their shells removed and doused with a rather salty blend of tomatoes, garlic, herbs and sweet chilli. Particularly more-ish were the salt and black pepper prawns ($20), which were blanketed with tiny celery and spring onions. The five-spice chicken ($12) was dusted with corn flour before being flash-fried. A must-try is the Gobhi Manchurian ($8, also on the Bombay Cafe menu): lovely floured cauliflower florets that were marinated with coriander, onion and garlic and then deep-fried. The charred flavours were delightful and I could easily have eaten them by the handful. For desserts, try the ice-cream-topped brownie ($12), served on a hotplate with the chocolate sauce sizzling for dear life. It’s hysterically entertaining. |
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Mixed Marriage - Her World - Nov 2006 |
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...Catching a Bollywood movie and the finding out that Jet Li is the main actor - that was how we felt after our lunch at Indian Wok (699 East Coast Road, tel: 6448-2003). “Indian-Chinese” cuisine, brought to India by Hakka immigrants, is all the rage there, but it’s a first in Singapore. |
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Classy Chinese with Indian Touch - TODAY - Oct 2006 |
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...When I first heard about the newly opened Indian Wok restaurant in East Coast, I was curious to find out what it has to offer. Despite its name, Indian Wok doesn’t actually serve Indian fare but Chinese food adapted to the Indian palate. |
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The Best of Both World - The Sunday Times - Oct 2006 |
... The most famous dishes are chilli chicken (chicken chunks fried with chilli, garlic and soya sauce); gobi Manchurian (cauliflower fritters tossed in a tangy sauce); and Hakka noodles (thick noodles fried with soya sauce and shredded vegetables).
There are Sichuan chicken, prawns, paneer (cottage cheese) or fried rice, which boast a more fiery sauce made with dried red chillies.
These dishes are eaten with fried noodles, fried noodles, fried rice or steamed basmati rice... |
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Perfect Indian + Chinese Cuisine - ICON Chinese - Oct 2006 |
Indian Wok
699 East Coast Road (near Siglap Centre)
Phone: 6448 2003
Website: www.indianwok.com.sg |
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Siplap Spree - Home Concept - Oct 2006 |
| ... The menu is put together by executive chef Binod Rai, who has worked in some of the best establishments in his native Kolkatta. Multi-tries include Crab Claw with Sweet Chilli, Pomfret Havoli and Chocolate Date Pancake. The restaurant also has a fine selection of wines to complement this ‘blended’ style of cuisine. |
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In the East - IS magazine - Oct 2006 |
| ... Indian Wok, this warm and inviting Indian restaurant is one of the few in Singapore that serves authentic Indian-Chinese cuisine, which is very popular in India. The restaurant is immensely crowded on the weekends, so be sure to make a reservation beforehand... |
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