Peep Kitchen re-imagines Oktoberfest with a bold Pan-Asian twist, blending vibrant Asian flavours
As the rest of the world raises frothy mugs to Oktoberfest, Peep Kitchen in Taleigao has chosen a refreshingly different route, an ode to the East, with the Dragon Brew Festival, a celebration where Chinese-inspired fare meets the convivial charm of craft beer.
The menu, though concise, has been curated with thoughtful precision, each dish designed to complement a cold pint rather than compete with it. Vegetarians will find comfort in Lotus Stem Chilli Garlic and Tofu Stir Fry, each infused with bold Asian flavours that awaken the palate without overpowering it.
The line-up is a parade of pan-Asian indulgence; Hunan-Style Chicken, Thai Wok Chicken, Singaporean Crabs, and Fish or Prawns in Black Bean Sauce.
The Thai Wok Chicken deserves a special mention. Stir-fried to glossy perfection in a hot wok, the dish carries the subtle perfume of Thai basil and the gentle warmth of ginger. Sesame seeds lend a satisfying crunch, while the sauce, a harmony of fish sauce, oyster sauce, and soy, delivers that umami depth Thai cuisine is revered for. The dish, despite its fiery red hue, is not overly spicy; instead, it balances sweetness and tang in a way that will please those who prefer their flavours bold yet restrained.
Next was the Singaporean Crab, a dish that commands attention. Deep-fried and cloaked in sticky, sweet-savoury-spicy gravy, the crab crackles under the bite, each crunch releasing a burst of luscious flavour. It is messy, indulgent, and utterly worth it.
The main course offers equally comforting options; Bamboo Shoot and Mushroom Fried Rice, Crab Meat Fried Rice, and Pan-Fried Noodles (available in both vegetarian and chicken versions). We settled on the Chicken Pan-Fried Noodles, and it turned out to be the star of the evening. Crisp noodles, golden and crackling like a delicate pancake, arrived nestled in a pool of rich, aromatic broth speckled with vegetables and tender chicken morsels. The interplay between crunch and broth, texture and warmth, made this dish as comforting as it was flavourful, the kind of bowl you finish slowly, unwilling for it to end.
Dessert arrived in the form of Darsaan with Ice Cream, a fitting finale. The fried noodles, glazed with honey syrup, were served alongside a generous scoop of vanilla ice cream crowned with a cherry, a nostalgic nod to classic Chinese-restaurant desserts. Sweet, crisp, creamy, a delightful contrast of textures that rounded off the meal beautifully.
Peep Kitchen’s Dragon Brew Festival runs until the end of December, offering an inventive twist on seasonal dining. For those who enjoy their beer with a hint of the Orient and a touch of culinary adventure, this festival is a toast well worth raising
