Crackin’ Good Brunch!

CLICK TO HEAR this week’s beautiful brunch episode!


This week, it’s our foodie friend, Chef Anthony Yeoh‘s turn to recommend some yummy eats and as the weekend approaches, brace yourselves for BRUNCH! If you’re looking for something yum in the city/ CBD area, do check out this multi-concept restaurant/ bar on the corner of Tanjong Pagar Road & Tras Street, Crackerjack. There you’ll find a coffee counter brewing till late afternoon, a beautiful cocktail bar that opens later in the evening and then there’s the restaurant that serves delicious new-American food. Chef Tony recently tried their weekend brunch and recommends these stand-out dishes:
The super-comforting Bone Broth, featuring egg stracciatella (like an egg drop they stir in), kale & barley. But truly, the star is broth, which is really flavourful, made in-house and so restorative, especially if you’re at brunch nursing the effects of the night before!

Another great hangover antidote is their Funnel Cake. Why? Well, this is typical American carnival food – batter funneled into hot oil and deep fried to light, doughy, crispy perfection. And we all know fat means flavour and a good way to soak up the sins of the night before! But make no mistake, these are next level funnel cakes – adult funnel cakes smothered with (hair of the dog!) a boozy whipped cream made from Amaretto (almond liqueur), along with candied bacon and bananas. This is a delicious, high-brow / low-brow play on an American classic.

The play doesn’t stop at Funnel Cakes – try Crackerjacks’s play on corned beef hash, their Sweet Potato Hash! This hearty plate featured house-made breakfast sausage crumbled on sweet potato, along with sauteed capsicum, kale, caramelised onions and an egg. Stick-to-your-ribs good!

Finally, Chef Tony recommends the QFC – Quinoa Fried Chicken. It’s a boneless chicken thigh encrusted with quinoa, which is a super food, a grain that’s high in antioxidants and protein. So could this possibly be healthy in an, er, deep-fried way? Haha. Jicama (Bangkwang, which we use in Popiah) slaw and homemade spicy banana ketchup complete the crunchy chicken dish. With this weird & wonderful banana ketchup, you get a distinct caramelised banana flavour, and a pleasing sauce that’s tangy and spicy at the same time.

43 Tanjong Pagar Rd, Singapore 088464
Open Daily: 9am – 12 midnight (mon – fri), 10am – 12 midnight (sat) & 10am – 4pm (sun)
Tel: +65 81211462

This puts the HAPPY in Happy Hour!

Listen to this week’s boozy, briny episode!


For those who work in the restaurant business and work split shifts (lunch & dinner) like Chef Willin Low, you’ll treasure those magic 2-3 hours in-between. Willin heads here for a little “me” time when he can, specifically because it’s open all day from 12 noon and also because of the wonderful food and drinks! For a  post-lunch, pre-dinner snack, Willin recommends Luke’s Oyster Bar & Chop House’s fresh, flavourful Tuna Tartar with avocado & toasted ciabatta and Jumbo Lump Crab Cakes done Maryland style. The crab cakes, in particular, are mostly big chunks of crab, so juicy on the inside, crisp on the outside and altogether awesome!

Needless to say, leave a little room for some fresh oysters, washed down with a stress-busting cocktail or two. Willin is partial to their Martini & Bloody Mary, which he likens to tomato soup that’s cold and refreshing, with a good punch of alcohol and the perfect balance of savoury, sweet, spice & tang.

So next time you’re in dire need of an early Happy Hour or looking for a place to while away time between lunch and dinner, Luke’s is the place for great cocktails, lovely interiors and delicious snacks.

There are 2 branches now, but Willin’s favourite remains the original, just off Club Street.

Luke’s Oyster Bar & Chop House
20 Gemmill Lane
Open Daily (except Sundays):
Mon – Wed: 12 noon – 10.30pm
Thu – Sat: 12 noon – Midnight