Charly T’s – Not Common To Find an American Sloppy Joe Here
What’s a Sloppy Joe? Not your lazy schoolmate I hope. It is hard to find Sloppy Joes in Singapore, the American classic burger with ground beef, onions, sweetened tomato sauce or ketchup and other seasonings. Otherwise known as the “loose meat” sandwich, this burger does not come with the typical beef slices or patties, but browned minced meat.
Over at lunch Charly T’s, FoodNews’s PR Karen highly recommended its Sloppy Joe ($8.50), also because I was on braces and she had one bandaged arm. A minced meat burger would just work fine for us.
It was a greast choice, and thank goodness this version was not as messy as I thought. The burger arrived slightly open-faced, with the ground meat holding together like a patty by melted cheese.
When you cut the ‘patty’ open, the hot beef sauce would ‘melt’ down with the bread absorbs its tomato-based seasoning. Meaty and tasty, this reminds me of a Coney hotdog, burger version.
Another interesting American dish available is the Chicken Cordon Bleu ($14, and not to be confused with the cooking school), with deep fried boneless chicken breast pounded and rolled around a ham with melted cheese within. My advice: eat it hot when the cheese is still warm (which was my biggest regret this meal).
For desserts, do not leave without trying the Kaiserschmarrn ($14). Loosely translated to mean Emperor’s Mishmash, this contains warm and fluffy caramelized pancakes sprinkled with powdered sugar, raisins and served with a generous scoop of French Vanilla ice cream. Even though I had no more space, I made room for the ice cream, with a texture so unique that I would come back again just for this.
112 East Coast Road, Level 3, I12 Katong, Singapore 428802, Tel: (65) 6636 4701 (1st Branch at Nomu Building near The Cathay)
Opening Hours: Monday to Thursday: 11am to 11pm, Friday: 11am to 1am. Saturday: 9am to 1am (Breakfast 9am to 12noon), Sunday: 9am to 11pm (Breakfast 9am to 12noon), Eve of public holidays closed at 1am
July 20, 2017
July 19, 2017