Menu from :pluck
Check out the menu(s)
Menu highlights
Includes dishes that are:
Vegetarian
Salads
cold tomato salad
chilled tomatoes dashed in mirin and soy sauce, served with :pluck's orange dressing, cashew nuts, quail eggs and reduced balsamic vinegar.
asian glass noodle salad
chilli, chinese mushroom, bean sprout, glass noodle, beancurd and black fungus, tossed and served cold.
Signature
coffee pork ribs
pork ribs marinated in coffee and assorted spices, aburi for a smoky charcoal finish
tom yum cereal salmon
200g of norwegian salmon, coated with tom yum-infused cereal, oven-baked to light tender pink and served with housemade mentai mayonnaise.
spicy grilled beef ribeye
200g of australian air-flown ribeye strips seared to medium and served with :pluck's thai-inspired spicy garlic sauce
deep-fried spicy cauliflower
:pluck’s homage to the indian culinary, cauliflowers delicately spiced before deep frying to release an explosion of flavours
salted egg wings
brined chicken wing mid-joints deep-fried and tossed in housemade salted duck egg sauce topped off with chicken floss
deep fried tako
baby octopus deep-fried to crispy golden perfection, dashed with calamansi, coriander and spicy green chilli
thai crispy chicken wings
chicken wings coated in :pluck’s crispy batter and served with thai chilli sauce
grilled mixed mushrooms
assortment of abalone, king oyster and button mushrooms grilled to retain its earthy textures, served with :pluck's sweet & spicy dressing
prawn paste pork belly
succulent pork belly slices marinated in putrefied prawn paste, cooked to a nice crisp finish.
honey-baked chicken
chicken thigh marinated with sweet honey glaze and five kinds of provencal herbs, sous-vide and slow-baked for a roasted finish
sweet & sour chicken
battered fried chicken bites served with a tangy scarlet sweet-and-sour sauce.
grilled seabass with hk sauce
180g seabass filet, carefully pan seared and resting on a bed of hongkong style sauce that is full of east asian finesse
grilled scallops with bak kwa
two extra-large hokkaido scallops carefully grilled and served with house-made bak kwa (chinese jerky), made with love right here at :pluck
drunken chicken roulade
juicy, rolled up chicken that had abit too much to drink last night, cooked with tender loving care.
deep fried white bait
deep fried small whole fish, crispy and crunchy, served with tartar sauce.
Cocktails
lee chee boh lai chee
vodka infused with chamomile tea, lychee liqueur and a dash of honey.
the harry lee
bourbon infused with oolong tea, campari and sweet vermouth.
kopi gao gao
patron XO café, coffee liqueur, espresso, milk
db9.5
gin infused with earl grey tea, st. germain elderflower, lemon juice and egg white.
bleached nirvana
white wine infused with chrysanthemum flowers, lychees and st. germain elderflower liqueur.
Desserts
mango pomelo sago
:pluck’s rendition of the chinese classic, thick creamy chilled mango puree, served with pomelo jelly and chewy sago pearls.
More about the restaurant: :pluck
Believing that food doesn’t have to be complicated to be enjoyed, :pluck is a restaurant down Singapore’s Club Street that’s gusty and unpretentious. It’s an Asian casual kitchen & bar that features an open kitchen and carries open mindset towards food. It’s where uncomplicated interpretations of classic dishes are served up to the delight of the city’s cosmopolitan palates. :pluck layers local and regional flavours that will bring a smile to everyone's face and by that we mean current head chef, Nicholas Teo, stamps his gastronomic mark with new signature dishes like Thai-inspired tom yum cereal salmon and spicy beef ribeye.
Frequently asked questions
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The Establishment’s Brandon Teo cut his teeth (and a good many ingredients) working alongside luminaries of the culinary world like Andrew Walsh, Karl Dobbler, Julien Royer and Ebbe Vollmer. His frank and fresh approach to global cuisine has garnered his various restaurants and passion projects effusive praise from critics and diners, and :pluck is no exception. Offering both lunch and dinnertime menus, :pluck takes perennial classics and gives them a creative twist.
Combining an array of international influences, at lunchtime head to :pluck to fuel up for the day with the When You Missed Breakfast (scrambled, slow-cooked or sunny side up eggs, bacon and brioche, roasted veggies and pork sausages) or go for something healthy but equally as delicious like the Good Health Binge (a salt-baked beetroot, pine nut pauline, housemade whipped ricotta and watercress salad). Come evening time, you could chow down on some cosmopolitan interpretations of comfort food classics like the fried chicken, the Asian lobster roll (oriental lobster, Asian soy ginger dressing, ebi sakura shrimps, seaweed butter in a housemade brioche bun) or the biryani (24hr braised spiced beef cheeks, basmati rice and homemade achar pickles). Serving up unpretentious fare in a stylish yet casual setting, this social restaurant can fill up quick – book ahead and avoid having to wait!