Downtown Menlo Park’s Shiok Singapore Kitchen is a hidden gem with beautiful decor, a casual environment, and delicious food. The restaurant was originally founded in San Carlos in 1999 but moved to Menlo Park within six months of opening due to space needs.
The cozy ambiance, fair portion sizes, and reasonable prices provide an inviting and delightful dining experience. The menu reflects unique family traditions that give each dish an authentic flavor, perfect for those looking to try something new.
Roti Prata with Curry Sauce ($9.50): 10/10
This dish was a superb start to my meal. With a crunchy exterior and a soft and doughy interior, it was a perfect take on this classic appetizer.
The flavorful yet mild curry sauce helped the dish work its way up to a perfect score. Though the roti prata paired well with the sauce, it was just as delicious on its own. I quickly understood why this was the most popular dish on the menu.
Chicken Satay ($9.50): 9/10
The chicken satay was another pleasant appetizer. The chicken had a surprisingly sweet flavor, and I was fond of the crispy outer shell paired with the meat’s tenderness. The fresh cucumbers on the side nicely complemented the chicken, and the accompanying peanut sauce elevated the overall flavor. The dish was priced well considering how filling it was, but my one note is that the chicken wasn’t quite juicy enough.
Sesame Chicken ($16): 9/10
The sesame chicken was a mouth-watering main course. Covered in a crackly fried cover, the chicken was perfectly cooked, and with the spicy barbeque-tasting sauce, it melted in my mouth.
The lemon-coated cucumbers contributed a refreshing, zesty flavor that balanced the powerful savoriness of the chicken. Although I took the waiter’s recommendation of adding rice on the side, it was unnecessary, and the dish was more balanced without it. The sesame seeds on top were the perfect garnish for this harmony of flavors, adding a signature decorative touch.
Seabass ($32): 6/10
As a seafood hater, I decided to step out of my comfort zone with the seabass. Fortunately, it was not too fishy, which made it easier for me to enjoy, but this meant it lacked any flavor. The seabass was tough and seemed overcooked.
The broth was decent but a bit too salty, and while I did appreciate the inclusion of mushrooms and banana leaf in the broth, the ginger was too overpowering and distracting from the more subtle flavors. Even if you like fish, this small dish is not worth the price tag.
Lychee Spritz ($6): 7/10
Trying the lychee spritz for the first time, I was sadly disappointed with its bland flavor. But after mixing it up with my straw, it tasted like a completely different drink. It had a sweet, but not overbearing, unique taste. The lychee flavoring is similar to cherry mixed with melon. It was a fun beverage to rehydrate myself after having the tangy and salty main courses.
Goreng Pisang ($8): 10/10
The goreng pisang caught my attention on the dessert menu, consisting of fried bananas, tropical mango ice cream, fluffy whipped cream, and a rich chocolate sauce.
The fried bananas exceeded my expectations and were a crispy bundle of joy in every bite. The whipped cream and chocolate sauce added a scrumptious sugary element that harmonized with the bananas. Unexpectedly, the fruity flavor from the mango ice cream worked well with the bananas.
Chocolate Wonton ($8): 10/10
Last but certainly not least, were the chocolate wontons. It was my personal favorite—the mango ice cream was thick and delectable, which meshed well with these crunchy chocolate wontons.
The decorative powdered sugar and chocolate sauce added a layer of sweetness, while the whipped cream was fluffy and light. The wonton crust was exquisite, and the gooey chocolate inside was finger-licking good. The presentation of the vibrant red plate contrasting the bright yellow ice cream tied it all together. These irresistible chocolate wontons were a fabulous way to finish off my experience.
