The trouble with Shiok is that it isn’t at eye level and can’t get much of a walk in crowd. The other problem is that it has the most uninspiring interiors. Gladly, the food more than makes up for it.
I had a soup to start with, minced chicken with celery. It was pretty good, light, with pok choy and some black mushrooms.
Our starters were drunken beef and a spiced fish grilled in banana leaf. The beef was immaculate, fiery yet complicated with hints of fish sauce. The beef in particular was excellent; I’d put money on the fact that it was either aged or mallet-ed with love. The basil was an excellent addition.
The spiced fish, while great in its own right, was a bit of a let down. Turned out to be more a cutlet (which had some coconut milk) wrapped in banana leaf and lightly grilled. It tasted superb, fresh fish some wonderful herbs and all, but still…the beef was in the klieg light.
Main course was a coral and jade prawn (coral being the prawn and the jade played by the broccoli) which was excellent, in particular the soy sauce used, a Thai chilly beef, again the beef had me singing, and the cracked pepper went well with the chilly, an Indonesian style stir-fried noodles (which reminded me of Maggie noodles and not in a bad way. Just that it was wheat based and cooked in some broth of sorts, just like Maggie noodles!) and a chilli-basil fried rice that had me searching for the chilly and the basil. The fried rice was good, I like the smoky flavour, intentional or not but the abject lack of basil and chilly was disappointing.
Desserts were an unmitigated disaster. A chocolate mousse cake that tasted and looked like a generous portion of Niligiris icing, a Tiramisu that tasted of nothing (quite literally, like chewing on air!) and a blueberry cheesecake that was strangely anesthetized of any traces of blueberry or cheesecake.
They do magnificent things with seafood and beef, the rice and noodles can be a trifle disappointing (so stick with white rice is my suggestion.) and at all costs, avoid dessert! That and the wait-staff can be a tad over-zealous.