Pang’s Kitchen – Lok Lok Stall With Homestyle Seafood & Deep-Fried Munchies in Bukit Batok West

West-side foodies, this one’s for you! Located in Foodgle in Bukit Batok West, Pang’s Kitchen specialises in lok lok, seafood and a mix of yummy side dishes to snack on. 

It’s hard to decide what to try as everything seems to stand out in their own way. Their lok lok ($1 per stick) comes with a spread of intriguing sauces such as chinchalok, tom yum, mongolian onion and laksa. Those looking for a full meal should try the Seafood Combo ($18.80 for two pax) that can be cooked with three types of sauces: Signature, Nonya and Truffle Mushroom. They also have Poached Seafood Rice ($6.50) if you’re on the pao fan wagon!

Their small bites menu is nothing to sneeze at either and is filled with all sorts of deep-fried munchies like Fried Shishamo with Wasabi Mayo ($6), Crisp-Fried Marinated Pork ($6), Mala Crispy Fish Skin ($5.50) and Deep-Fried Oyster with Cajun ($5.50). 

For my Seafood Combo, I opted for the Signature Sauce and got it for $10.80(one pax). It’s very much like an Asian Western fusion dish with pasta as the choice of carbs and a smattering of mussels, prawns, clams, sotong, sausages, potato, corn and carrots. Very Southern homestyle cooking!

I was expecting it to be fairly spicy given that there were three chilli symbols beside it on the menu. Rather, the sauce was more of a sweet tomato base mixed with black pepper. I would have liked it to have a spicier kick but the sauce-to-pasta ratio was definitely commendable. 

Ingredients were plentiful and the seafood were all ideally fresh. You can never get bored digging into this plate (or pan? Interesting choice of presentation here) overflowing with all sorts of goodies. 

If you had to choose just one side out of all the ones they offer, you can’t go wrong with the Deep-Fried Shimeji Mushroom with Truffle ($5.50). For one, the portion is fairly large and good for sharing, especially if you can’t decide on what to get so it makes sharing other snacks easier.

The seasoning was light, which made the earthiness from the Shimeji and fragrance from the truffle stand out all the more. The crispy batter didn’t overwhelm the main star of the dish and instead, complemented it wonderfully. 

Whether you’re keen on popping by for lunch or supper (not a late supper though, because they close at 10.15pm), Pang’s Kitchen might be a pleasant new surprise. I’m only sad that they’re all the way in the west side of Singapore because the lok lok and sauces sound like they’re worth a go!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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