Little Bastard Food Review

The folks that brought you The Refinery recently welcomed a new addition to the family. Little Bastard was conceived out  of a passion for culinary experimentation and cocktail mixology, and can be found in a hidden Mahjong den somewhere along King George's Avenue.

One Night in Tom Yum

Home-made Tom Yum broth is strained 3 times till it is a clear consommé. It is then served chilled, with Japanese inaniwa udon, topped blue swimmer crabmeat and a dash of coriander.

Shadow Leg

Juicy chicken thigh is marinated in a special lemongrass paste for 24 hours, slow grilled and served with Nam Jim Gai Yang (traditional thai dipping sauce for grilled meats).

Simply Yeo's
Botanical and Refreshing.

Swee Kueh

Silken Tofu Medallions are topped with salted bean soy sauce reduction, home-made crispy chili oil, puffed rice and spring onions.

Cut-leg Milo Peng

Intense and sweet.

Duck Confit Penyet

Duck Leg is cured and confit in-house, deep-fried till crispy, then smashed and served with grilled spring onions, a side of cucumber and mint salad, as well as home-made sambal with kecap manis.

Not Your Average Chendol 

Creamy and sweet.

Little Bastard
115 King George Avenue
Singapore 208561