The Bite Magazine - Autumn/Winter 2023 - Issue 34

bitecuisine Beef in Black Bean Sauce Singapore Fried Rice Stir Fried French Beans Chicken Chow Mein is sharing dishes with family and friends, whereas Westerners prefer individual plates. Hung, the excellent restaurant manager, looked after us and had a wealth of knowledge on Chop Chop’s concept and delicious menu. He explained the Hip- podrome-based restaurant endeavours to offer their diners a unique and varied experience. Whilst many flock to Chinatown to eat, the area closes around 10.30 am, so it’s an excellent opportunity for late- night dwellers to head to Chop Chop, which closes at 4 am and enjoy their exceptional authentic cui- sine, especially its famed roast duck and drinks. He suggested we try the Chop Chop Cocktail with gin, Midori, lime, and mango juice and the Popping Pornstar Martini with vodka, passoa, and passion fruit; both served with strawberry popping boba, used in bubble tea. It gave the cocktails a delightful fruity sensation and a delicious alcohol content. The other cocktails on the menu are Jasmine Botanical Tea with gin, lime, apple juice, and jasmine tea and Pandan Banana Old Fashioned with brandy, crème de banana, pandan, and Angostura bitters. You can also indulge in the Dragon Fruit Margarita with tequila, Cointreau, dragon fruit & mango, and lime or Pandan Espresso Martini with brandy, car- amel, pandan, kahlúa and coffee, presented with a fortune cookie. For non-alcoholic drinkers, the All About You with green tea, yuzu, strawberry, and strawberry popping boba or Dragon’s Gate with ap- ple, cranberry, elderflower, dragon fruit & mango, and mango coconut jelly may suit your palate. Our starters began with Aromatic Crispy Duck with pancakes, spring onions and cucumber. Hung’s suit- ed colleague expertly shredded the meat before we reached for the pancakes and dressed it with the de- licious meat, vegetables and hoisin sauce. The Prawn with Sweetcorn dim sum was sensational, and the Salt & Pepper Prawns were delicious and seasoned well. We completed the starters with the lightly crispy and tasty Chop Chop Spring Rolls. We were pleasantly intrigued by Chop Chop’s so- phisticated table plate clearing system. Chopi, the robot, prompted into action and came directly to our table. Hung and his colleague cleared our table of the finished starter plates into the robot’s containers at the back. Once done, the restaurant’s trusty helper with blue neon eyes went straight to the kitchen to deliver the dirtied plates to be washed. Apparently, he talks and plays music as well. Besides its signature Cantonese Style Roast Duck, Soya Chicken, Crispy Pork Belly and Char Siu BBQ