SUBSCRIBERS
Well-schooled in British cuisine
Keong Saik Snacks ups its grades with a revamped menu centred on UK crowd-pleasers, writes JAIME EE
Published Sun, Mar 30, 2014 · 10:00 PM
'%3e%3cpath%20d='M20.7725%2026.9924C20.9555%2026.9924%2021.1297%2026.953%2021.2951%2026.8741C21.4604%2026.7953%2021.6346%2026.6694%2021.8177%2026.4965L27.8373%2020.8125C27.9848%2020.6752%2028.0865%2020.5353%2028.1425%2020.3929C28.1985%2020.2505%2028.2264%2020.1183%2028.2264%2019.9962C28.2264%2019.869%2028.1985%2019.7343%2028.1425%2019.5918C28.0865%2019.4494%2027.9848%2019.3095%2027.8373%2019.1722L21.8177%2013.5417C21.6142%2013.3484%2021.4375%2013.2098%2021.2875%2013.1259C21.1374%2013.042%2020.9708%2013%2020.7877%2013C20.5181%2013%2020.2981%2013.0916%2020.1278%2013.2747C19.9574%2013.4578%2019.8722%2013.6765%2019.8722%2013.9308V16.8147H19.6509C18.2827%2016.8147%2017.1014%2017.0258%2016.107%2017.448C15.1127%2017.8701%2014.2963%2018.4805%2013.658%2019.279C13.0197%2020.0776%2012.5466%2021.0402%2012.2389%2022.1668C11.9312%2023.2934%2011.7773%2024.5612%2011.7773%2025.9701C11.7773%2026.3006%2011.8575%2026.5537%2012.0177%2026.7291C12.1779%2026.9047%2012.3597%2026.9924%2012.5632%2026.9924C12.7259%2026.9924%2012.89%2026.9593%2013.0553%2026.8932C13.2206%2026.8271%2013.3693%2026.6719%2013.5016%2026.4278C13.9441%2025.5936%2014.4553%2024.9413%2015.0351%2024.4708C15.6149%2024.0004%2016.2838%2023.6685%2017.0417%2023.4752C17.7995%2023.2819%2018.6693%2023.1853%2019.6509%2023.1853H19.8722V26.0998C19.8722%2026.3591%2019.9574%2026.5728%2020.1278%2026.7406C20.2981%2026.9085%2020.513%2026.9924%2020.7725%2026.9924Z'%20fill='black'%20fill-opacity='0.85'/%3e%3c/g%3e%3crect%20x='0.5'%20y='0.5'%20width='39'%20height='39'%20rx='19.5'%20stroke='%23F2F2F2'/%3e%3cdefs%3e%3cclipPath%20id='clip0_715_28555'%3e%3crect%20width='16.4491'%20height='14'%20fill='white'%20transform='translate(11.7773%2013)'/%3e%3c/clipPath%3e%3c/defs%3e%3c/svg%3e){kind=small}
RESTAURANT REVAMP
The Study
49 Keong Saik Road
Tel: 6221-8338
Open for lunch and dinner Tues to Fri: 12pm to 2.30pm; 6pm to 10.30pm. Brunch from 11am to 3pm Sat and Sun. Closed on Monday
WHEN you were young and mischievous, did your parents ever tell you to stop playing around and just grow up?
Someone must have said the same thing to Keong Saik Snacks - which has traded in its playful demeanour and frivolous menu of hot dogs and lobster rolls for a more m…
'/%3e%3cpath%20d='M35.1847%2014.0422L9.37867%2024.1703C8.88772%2024.363%208.86989%2025.051%209.35015%2025.2688L15.0551%2027.8567C15.2097%2027.9269%2015.327%2028.0594%2015.3778%2028.2212L17.8255%2036.0078C17.9491%2036.4009%2018.4247%2036.5534%2018.7539%2036.3054L23.0143%2033.0968C23.2178%2032.9435%2023.4961%2032.9364%2023.7072%2033.0787L30.8526%2037.8975C31.2091%2038.1378%2031.6951%2037.9339%2031.7732%2037.5114L35.9896%2014.7059C36.0747%2014.2456%2035.6206%2013.8712%2035.1847%2014.0422Z'%20fill='%23FDFEFF'/%3e%3cpath%20d='M15.3125%2027.9998L30.4162%2018.627L19.3691%2029.3628L19.548%2033.3966L18.9531%2036.1248C18.3783%2036.7236%2017.9297%2036.2772%2017.8477%2036.0662L15.3681%2028.178L15.2734%2028.0233L15.3125%2027.9998Z'%20fill='%23C8DAEA'/%3e%3cpath%20d='M18.3594%2036.4259L19.3511%2029.3447L23.519%2032.9856C23.303%2032.9612%2023.1588%2032.9863%2023.0268%2033.0859L19.0712%2036.0718C18.6289%2036.4572%2018.4297%2036.4455%2018.3594%2036.4259Z'%20fill='%23A9C9DD'/%3e%3cdefs%3e%3clinearGradient%20id='paint0_linear'%20x1='33'%20y1='7.5'%20x2='19'%20y2='36.5'%20gradientUnits='userSpaceOnUse'%3e%3cstop%20stop-color='%231E96C8'/%3e%3cstop%20offset='1'%20stop-color='%2337AEE2'%20stop-opacity='0'/%3e%3c/linearGradient%3e%3c/defs%3e%3c/svg%3e)
BT is now on Telegram!
For daily updates on weekdays and specially selected content for the weekend. Subscribe to t.me/BizTimes
Lifestyle
Former Zouk morphs into mod-Asian Jiak Kim House, serving laksa pasta and mushroom bak kut teh
Massimo Bottura lends star power to pizza and pasta at Torno Subito
Victor Liong pairs Aussie and Asian food with mixed results at Artyzen’s Quenino restaurant
If Jay Chou likes Ju Xing’s zi char, you might too
Mod-Sin cooking izakaya style at Focal
What the fish? Diving for flavour at Fysh – Aussie chef Josh Niland’s Singapore debut
