SWG3 will welcome its fourth restaurant residency in August . from next week Julie's Kopitiam will take over the kitchen in the venue's Acid Bar space , serving up a range of affordable Malaysian dishes.
Dishes to feature on the menu include 'chickpea murtabak - chickpeas, crispy roti, chaat masala', 'mamak fried chicken - condensed milk chicken, ajwain seeds, caramelised fish sauce', and 'char kuay teow - smoky ho fun, prawns, beansprouts, lard, soy, chives'.
Julie Lin, Head Chef and Owner of Julie's Kopitiam , said, "We are so excited about taking up residency at SWG3. While we absolutely love our South Side home, operating out of the Acid bar will give us the opportunity to bring Malaysian food to another corner of the city and to experiment with new dishes that don't currently feature on our menu. Customers will also get to enjoy our dishes with alcohol if they so wish, which will be a first!"
Menu
'makan makan' - 'eat eat'
'gado gado' - peanut sauce, greens, beansprouts, carrot, tofu, egg | 4
chilled glass noodles - vermicelli, sesame, fish sauce, watermelon, peanut, dried shrimp | 5 smashed cucumbers, tahini, sichuan, chilli | 3
shaoxing chicken & prawn toast - ground chicken & prawn, black sesame, coriander | 5 chickpea murtabak - chickpeas, crispy roti, chaat masala (vg) | 5
mamak fried chicken - condensed milk chicken, ajwain seeds, caramelised fish sauce | 7
'char kuay teow' - smoky ho fun, prawns, beansprouts, lard, soy, chives | 9.5 whole braised aubergine - shaoxing, dark soy, chinese vinegar coriander (vg) | 7.5 nonya style curry of the day | vg option available | price dependant
assam pedas 'sour and spicy' - with fish of the day | price dependant
sichuan ground pork - greens, fish sauce, chilli, sichuan, pickle, peanuts | 7.5 'otak - otak' - aromatic fish paste steamed in banana leaf | 6.5
steamed jasmine rice | 2
sticky rice, condensed milk & coconut, mango, peanuts | 5 banana fritters, ginger sugar, cardamom yoghurt | 5
Previous Acid Bar pop-ups include
Mad Lab
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