Opened by Frederick Yap and Velda Tan slightly over a year ago, Pince and Pints is expanding upwards and outwards! Upwards with an addition of a second floor which adds a 30 seat capacity to its premises at Duxton Road, and outwards with opening a flagship outlet in Kuala Lumpur on 9th October located at Jalan Telawi 5, Bangsar Baru.
With the opening of their second floor, I had a chance to finally get around to trying out Pince and Pint’s signature lobster roll, as well as their new dish, the Truffle Lobster Roll!
The press release described the Truffle Lobster Roll as “a match made in heaven with truffles bringing and aromatic and earthy feel to the dish underscored by the sweet flavour the lobster has to offer”. Does it sound too good to be true? I attest that it’s as amazing as it sounds!
Stuffed with heavy chunks of lobster meat using the whole lobster (claw included), the lobster roll is then topped off with truffle shavings and truffle caviar, served with a housemade truffle sauce and a side serving of fries and chef’s salad. At first bite, you can immediately taste the aroma of the truffles and it really shows the quality of the ingredients used by the establishment. I’m really at a loss of words on how to describe the feeling, but it is definitely one of the best dinners I have had this year.
Initially, I felt that the truffle overpowered the taste of the lobsters but after having some time to mull over it, I think the sweetness from the fresh lobsters and the truffles complemented one another, maintaining both items as the stars of the dish without one outshining the other. This especially after tasting the signature Lobster Roll and also the steamed live lobster.
The Truffle Lobster Rolls is $68++ a pop while other lobster dishes go for $58++ (available till January 2016)
Pince and Pints is located at:
32-33 Duxton Road
Singapore 089496 (View Map)
T +65 6225 7558
Opening Hours
Mon – Fri : 5pm – 11pm (Dinner Only)
Saturdays : 12pm – 11pm (All Day)
Open on Public Holidays
Last Order for Kitchen 10pm
Editorial by Cedric Tang
