Let's get straight to the point here, shall we? The Lunar New Year holidays are nearly over, and right now, it feels like Sunday night, when you're simultaneously dreading and waiting for Monday to come. I'm bored and sluggish, my laptop is, and you probably are, too. What better way is there to spend it than putting the finishing touches on this post which has, admittedly, been dawdling away in my drafts section as a half-formed shadow of its current self?
Anyhoo, here it is. Finally - the long-awaited product after weeks of me sitting on it, finally seeing daylight.
One thing I can guarantee is that The Armoury knows their pulled pork. Well. We had their pulled pork mantou (16) as well as the pulled pork quesadillas (18). While the shreds of vegetables did manage to uphold the aesthetic appearance of them asian sliders, they didn't do much for the tastebuds, and I found the fried bun to dull the unami-ness of the pork, which by itself was well-seasoned and ideally textured.
The same can't be said for the quesadillas. Cheese complements the BBQ-esque flavors of the pork and the lightly grilled tortilla serves as the perfect vehicle for this pairing. Its served with guac, a runny poached egg, and topped with chives, grilled onions and alfalfa sprouts, all fancy-schmancy, but it does its job of balancing out the heaviness of the quesadillas.
I wasn't too huge a fan of the Salted Egg Lava Chicken Burger (20) (already quite a mouthful with the name), but then again, I personally don't for burgers or chicken chops. I found the salted egg to lack its salt, and the oversized cutlet made it physically impossible to get the golden bun: sauce: chicken ratio. Pro tip with this one: dip the fries in the egg sauce. Its infinitely better than mayo.
On the other hand, my sweet tooth found their Berry Ricotta Hotcake (19) worth returning for. It's huge, yes, but at the same time pretty darn light (Confession: I ate half). The hotcake itself is more like an extremely fluffy pillow-cake hiding blueberries and pockets of cream cheese, while its topped minimally with a good amount of fresh fruits, aerated cream, pine nuts and alfalfa sprouts (unnecessary, really, but they did have the good sense to incorporate pine nuts).
Overall, while I found some of the dishes to be a hit-and-miss, most of them did make the mark. I'm glad to say that I'd like to come back for brunch again sometime, since its the kind of establishment where you don't have to jostle for a table and can hold a conversation at a reasonable decibel.
The Armoury is located at 36 Beach Road
Thanks for having us!