The Tiong Bahru neighbourhood welcomes its newest tenant to the iconic Moh Guan Terrace enclave – Dirty Supper. Run by chef-owner Peter Smit who was previously at Sago House, Adrift and Underdog Inn, the new joint marries Smit’s mastery of whole animal cooking and his love for the grill. Expect a modest and ever-evolving menu ranging from small to large plates, depending on the produce available that day.
Must-order snacks include the pig head nuggets ($16) with white anchovy, and the smoked mackerel ($18) which sits atop layers of addictive fried chicken terrine. As for large plates, go for the olive brined lamb rump ($44) with caramelised cauliflower or the barbecue squid ($36) served with pork fat relish and pickled tomato. And if you’re spoilt for choice, the Dirty Feast menu ($88) is a fuss-free option that takes you through the kitchen’s best in one dinner sitting. The joint also runs a wallet-friendly drink menu, with tipples like the Wagyu Boulevardier ($18) that features wagyu fat-washed rye, and a delightful Apple Highball ($18) with scotch whisky, apple and lemon juice.