Posts Tagged ‘crab cakes’

There are crab cakes and there are real crab cakes. The Dungeness crab cakes from Dahlia Lounge are incredible. Two hefty pieces of crab cakes (each about the size of my palm) without nonsense potato fillers and paired with curried cauliflower make a substantial meal, something I can never find in Singapore! Definitely one of my best meals in Seattle. And yes, this is another one of Tom Douglas’ restaurants!


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I’m guilty of associating drinking holes with bar grub, i.e. mediocre food. Which is why Harry’s new menu created by culinary director Chef Daniel Sia (from The Disgruntled Chef!) is such a pleasant surprise. Hits for me from the comprehensive menu include the fried fish skin (so addictive that I shamelessly hogged this), delectable golden brown crab and potato cakes (very smart of them to print “crab and potato” instead of “crab cakes” so that expectations are managed), and the sinful rum-spiked baked chocolate cake served with vanilla ice cream and raspberry bits! Other than these, K really liked the signature spicy wings too, as well as the hearty beef stroganoff pasta. The premium lager battered fish and chips were rather disappointing; the generous pieces of fish looked perfect but the one on my plate was too oily. Then there are the average dishes – charcoal and onion ciabatta bread (essentially carbs to fill the stomach) and mushroom flatbread (more carbs), skippable.


Fish Cracklings
fish skin tossed with in-house spice mix, served with aioli


Charcoal & Onion Ciabatta
served with imam bayildi (turkish eggplant dip) and marinated olives


Harry’s Signature Wings
crispy wings dressed in a secret spice served with homemade chilli jam


Crab & Potato Cakes
blue swimmer crab and potato cakes with a light crunch, served with sriracha tomato dip


Mushroom & Truffle Oil Flatbread
crisp flatbread with garlic mayo, field mushrooms and truffle oil


Harry’s Beer Battered Fish & Chips
fresh hake fillet with exclusive harry’s premium lager batter, served with mushy peas, raisin coleslaw and chips


Beef Stroganoff
smoky grilled beef and penne pasta in creamy sauce with a sprinkle of parmesan cheese


Sticky Date Toffee Pudding
served warm with toffee sauce and topped with vanilla ice cream


My thanks to Hsian Ming for hosting dinner!

Harry’s Bar
#01-01, 3D River Valley Road
6338 7331

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