The Wok & Barrel+Make MEE Great Again DINNER

It was a decade ago that I left my corporate job and set up shop at Maxwell Market selling Nasi Lemak. After my stint as a hawker, I continued my culinary journey with The Wok & Barrel which saw me creating mod sin dishes like Beef Rendang Pizza, Ba Chor Mee Pasta, Shendol and Pulot Hitam Pudding.

I still get many requests for my twice steamed nasi lemak and other Wok & Barrel creations, so this dinner is all about the classics over 10 years and my interpretation of two local favourites Mee Siam and Mee Rebus.


Fried chicken wings

Crispy battered chicken wings, marinated with har cheong, hsiao hsing wine, sesame oil, battered and deep fried

Make MEE GREAT Again
Extra Umami Mee Siam
Prawn and crab infused mee siam with quail eggs, chives, tau pok, prawns, deep fried crab spring roll

Super Gao Mee Rebus
Extra rich Mee Rebus made by braising beef tendons, simmering prawn stock with beef bone broth, thickened with sweet potato mash.

Beef rendang pizza
The Wok & Barrel classic slow rise pizza crust topped with extra tender wagyu beef rendang, tomato sauce and cheese

Ba chor mee pasta
Hand made tagliatelle tossed through chilli, lard. Topped with Chef Shen’s 5 Spice Pork Confit

Nasi Lemak with coffee sambal, sambal belachan, omelette, ikan billis
Chef Shen’s hawker classic twice steamed nasi lemak with coffee sambal, sambal belachan

Wagyu Beef Rendang
Chef Shen’s fork tender wagyu beef rendang, slow cooked for 4 hours in aromatic lemak coconut rempah of lemongrass, blue ginger and turmeric

Lamb Curry
The Wok & Barrel’s signature tender slow cooked lamb curry

Crispy fried chicken
Boneless chicken thigh, marinated for 48 hours, deep fried crispy juicy chicken

Crispy fried pork belly
Pork belly, marinated for 48 hours, deep fried crispy juicy pork belly

Fish curry
Local favourite reimagined, lemak fish curry gravy, slightly tart from fresh tomatoes. Ah hua kelong’s barramundi fillets, slowly poached to perfection in fish curry gravy

Chicken curry
The Wok & Barrel extra lemak chicken curry, whole chicken cooked in house made rempah, curry leaves, kaffir lime leaves with fresh coconut milk

Wok & Barrel DESSERTS
Puloh Hitam Pudding with Gula Melaka Butterscotch served with Coconut Ice Cream
The Wok & Barrel’s take on the Sticky Date Pudding made with Asian Black Glutinous Rice (Pulot Hitam), drizzled with Gula Melaka butterscotch and served with house made Coconut Ice Cream

Shendol Delights: Coconut Pannacotta with Gula Melaka syrup topped with house made Red Bean Ice Cream
Chef Shen’s version of local dessert Chendol is a creamy smooth coconut panna cotta served with Gula Melaka Syrup, Chendol and house made Red Bean Ice Cream

Banana Crack Parfait
Created when we used to have leftover over ripe bananas from The Wok & Barrel Brunch Pancakes. Mascarpone cheese whipped with heavy cream over crushed oreo cookies, topped with bananas and gula melaka butterscotch