Open For Business: Black Nut and Odd One Out

Kick back with two new hangouts at Peranakan Place - Black Nut and Odd One Out. They add to the two bars in the area, Acid Bar and Alleybar.

Menu highlights at Odd One Out include skewers such as buttermilk chicken ($5), maple-glazed pork belly ($6) and spicy buttered corn ($5); and main courses such as sauteed Australian salmon ($28), crab and chilli pasta ($24); Peranakan fried rice ($15); and rojak chicken cracklins ($8) with ginger flower marinade. Complete the meal with vanilla creme brulee ($12) or sticky date pudding ($14).

Over at Black Nut gastrobar, chow down on four types of Asian-style fried chicken, including har cheong gai or prawn paste chicken, and Soy Lickin Good, which are ginger-honey-soya glazed wings. They are priced at $12 for four wings or $20 for eight.

Other eats include kimchi burger ($13), Soy Good chicken burger ($13) and ayam bakar burger ($15), which is grilled chicken leg with lemongrass, blue ginger and lime leaves, glazed with kecap manis and rempah.

Sharing dishes include Balinese ribs ($35) and Balukoo Wantons ($18), filled with buah keluak and prawns.

Thin-crust pizzas include Chorizo Cha Cha ($26) with spicy chorizo and chargrilled peppers; and Chick Norris ($22), with a variety of mushrooms and crispy chicken confit.

Black Nut's bar is located on the second floor of the shophouse, serving drinks such as Huat Ah! ($22), a rum-based cocktail with Midori melon liqueur, creme de cassis and cloudy apple served in a whole pineapple; and Power Chendol ($18), a rum-based cocktail with gula melaka, pandan, lychee and caramel.

Where: 2 Emerald Hill Road (Black Nut), 180 Orchard Road (Odd One Out)

Open: Black Nut: 5pm to 2am (Sunday to Thursday), 5pm to 3am (Friday, Saturday and eve of public holiday); Odd One Out: Noon to 2am (Sunday to Thursday), noon to 3am (Friday, Saturday and eve of public holiday)

Info: www.facebook.com/blacknutsg

Odd One Out: Call 6738-8898 or e-mail hello@peranakanplace.com


This article was first published on January 3, 2016.
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