Big Lazy Chop – “Da Lan Pai” joined in the zi char fight in December 2015. They located in the hipster Centurion Student Living Student Hostel (which was not easily accessible).
Their head chef had 30 over years of experience facing the wok and highly creative with Asian cuisine. Thus, we found the menu filled with different countries’ cuisine.
Starting our dinner, I ordered the uncommon dish – Crispy Baby Silver Fish. Many restaurants didn’t want to serve this dish as the silver fish spoilt quickly.
The chef dust the silver fish with a mixture of “fry flour” and deep fried till golden brown. Tossed with salt, pepper, chilli and garlic. Really addictive to eat and best with mayo.
Definitely one of the best Vietnamese spring roll I had. Minced pork with diced carrot, black fungus and chestnut (I think). The crispy golden outer layer matched nicely with the sourly thai chilli sauce. The chilli sauce had a hint of zesty taste and constantly excited the palate.
This dish was so complex to make that the chef was only able to make 21 a day. The chef made the dumpling skin from egg white and wrapped the minced pork and crab meat with it. If you find the taste too simple, try eating with their Belachan Chilli.
Full-size ribs marinated with wine, soy sauce, sugar and pepper then semi deep fried. Not only they served the regular sauces – salted egg, coffee, butter milk and citrus orange, they also offered the drunken version. Every rib was nicely clothed with sweet acholic sauce. We tried their butter champagne ribs but the champagne flavour wasn’t strong enough to stand out. Next time I will try their regular sauce to fully experience the taste.
Filled with wok hei and best with white rice. After my first bite, my chopstick could not stop going to its direction.
Tempura prawns with salted egg sauce. I felt the chef tried too hard. The tempura batter clothed the prawn but not equally. It will be better if the chef stir fried the prawns with the sauce rather than putting on them.
Another innovation by the chef. Peeled prawn wrapped with crushed “rice crackers”. Good control of the oil temperature as the crisp was brown and not burnt.
My first time I tried indo curry Crab. Peppery like spiciness and coconut milk helped to mask some hot. Despite the strong flavours, the taste of the crab was strongly felt. The gravy was more on the soupy texture which allowed us to drink directly from the claypot. Recommended to eat it with their golden Mantou.
Chestnut jelly with diced chestnut and deep fried. The distinct sweetness of the chestnut refreshed the oily taste. It might look messy but taste extremely good.
With all the drinking places and highly Instagram-ed eateries at its level One, it might be a little distracting. BUT keep your mind focus, walk towards the Big Lazy Chop. Their head chef was extremely creative with different Asian cuisine. Thus, we were able to taste a hint of “everything” in the dishes. All of the sauces were made in house which amplified the depth of flavours.
Big Lazy Chop
Address: 1A Short Street #01-04 Singapore 188210 (Off Selegie, Opposite Rochor Beancurd)Tel: +65 6238 8443
Opening Hours: 1130H to 1430H, 17300H to 2230H. Closed on Monday.