Until the Springleaf MRT station on the Thomson-East Coast line that is estimated to open in Year 2020, the WORD is “ulu” (some 3.6km from the nearest Khatib MRT station).
Located at the corner unit of the shophouses along Thong Soon Road, the double-storey Muslim-owned café (which only utilized the ground floor) is designed to look like a container café.
Its objective is for customers to “Eat. Drink. Speak Easy.”
The exterior is painted in bright red, easily noticeable from far (but kena blocked by the MRT construction in front of it).
The interior feels like a warehouse with container crates, barrels and tyres everywhere in an orderly fashion.
A total of 60 seats are available: 20 for those who need some Vitamin D in the outdoor alfresco dining area and 40 for the indoor seating area.
The menu offered a selection of fusion items that combined elements of different culinary traditions.
The main thing that caught our attention was the smart playing with WORDs (as their name implied).
Dishes named as “Cut the Crab”! “Say Cheese” and don’t be “Blur like Sotong” made ordering so much fun and easier to remember.
We had the Bakkdegil ($9), also known as “Begedil” (means fried potato patty in Malay), which was potatoes cooked twice with basil aioli. Similar to the texture of a hash brown, with garlicky aroma from the aioli in it.
Potato was finely chopped with a firm texture.
The Pollo Piccata ($16) with a slow-braised chicken thigh simmered with Espagnole sauce, served with vegetable salsa and roasted artichoke mix.
The chicken thigh was tender but a tad salty though.
We were excited when we saw the Apple Rhubarb Crumble ($15) served with a scoop of vanilla bean ice cream.
Encased within a full apple were chunks of sautéed apples with cinnamon powder that resembled that of an apple pie.
Taste was well balanced and it was an interesting way of digging into a full apple instead of serving it in a normal bowl.
We enjoyed the food and ambience here and we hoped that WORD. will continue to work hard despite their geographical disadvantage (for now) until 2020.
* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan @stormscape. Check out his instagram for a beautiful food feed.