Lunch at Edwin and Cooks

Went out to lunch at Edwin and Cooks, where we ordered loads and our friends beat us to the bill, again. I love the restaurant's casual vibes, and very decent food. When a bistro tries hard and gets the basics done right, we can't fault its food. The menu offers a range to cater for most diets, and the kitchen is obliging to individual preferences (pending on available ingredients of course).

Chef Edwin Eng came to take our orders and doesn't mind all the tweaking to carb-free, keto, vegetarian, quirks and such. How very nice! The eatery's specially customized vegetarian burger was really good. Chockfull of mushrooms and avocados. So savory! I understand that the pork ribs are nice. But we were full and none of us bothered to order that. All these would have to be done at the next visit! The restaurant has expanded from three tables to six outdoors, and has also occupied the adjacent unit, which holds four tables indoors and can comfortably seat 23.

The mini fish and chips were so fun! It came with a generous amount of tartare sauce, of which I promptly licked it all up. If I ate this and a salad all to myself, it could be a filling meal. Couldn't resist the salad. Cranberries, squash, tomatoes, kale, orange and parmesan. Mmmmm. It's the exact combination of ingredients that I love and will assemble for myself at home too.

They were out of Hokkaido scallop pasta, which was a pity. I really wanted to try the lemongrass and kaffir lime broth. Had to settle for the gamberoni, which is their take on prawn pasta done aglio e olio with calamansi, broth and egg. It was good! They even asked how many pieces of chilli padi we wanted. D went for a conservative one piece. I went for a normal two. The man went for three. I should have taken three. We're chilli fiends- me more so than the man. Three would have been nicely spicy but I still get to taste the full flavors of the food. Prawns stand up very well to chilli and spices.