Time Out says
At this Scottish restaurant one of the standouts is, ironically, an English invention: the Scotch egg ($10), which was dreamed up by the London food store, Fortnum &Mason, in 1738. Still, this one should not be given a miss. The tasty hard-boiled egg is wrapped with semi-salty sausage meat and encased in a layer of perfectly fried bread crumbs. It’s crisp and satisfying, particularly after a night of pubbing. And it’s almost better than Mum’s. If you’re more thirsty than hungry, you can sample a taste that is truly all Scotland. A mere $9.50 opens the door to the 225 whiskies on offer, but you’d need $2,800 for a bottle of top-of-the-range single malt.
For people-watching at Clarke Quay, Highlander and The Pump Room have cornered the market - the outside tables here are currently the best location.
Click for a full list of venues at Clarke Quay.
Clarke Quay Blk B #01-11
3 River Valley Rd
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