Opened by the folks behind Birds of a Feather, basdban is a Sichuan-inspired gastrobar along Telok Ayer Street. Pronounced as ‘bahs-de-bahn’, basdban is derived from the Sichuan exclamation “巴适得板” to express awe at something truly satisfying.
At basdban, look forward to unconventional Sichuanese cuisine and fun cocktails that are more than just mala!
The starters ain’t your usual suspects. basdban takes the familiar stuffed peppers a notch up with the Chilli Cheese Please $12, presenting eight fried morsels of “lamb horn” chilli stuffed with creamy bbq spice-infused dill cream cheese. Also, tuck into slices of Funky Fish $18, where salmon sashimi are treated to a bed of ‘funky sauce’ (as described), which tasted like a blend of soy sauce and mala spice.
Fit for sharing, the Roasted Eggplant $14 is a moreish and impressive dish that would go well with a cocktail or two. Smothered in minced garlic sauce and smoked pork belly bits, the eggplant is then baked till tender under a blanket of cheeses and sprinkled with crunchy housemade spice caramel popcorns and chopped onions.
Likewise, the Burn Baby Burn $14 is as adventurous, where wawa greens are charred and smoky and served with lard and petai in sweet-savoury sauce.
In a basdban-labeled mug, the Sichuanese Skewers $22 comprises a myriad of hotpot ingredients like meatballs, beancurd skin and prawns doused in numbing chicken broth mixed with sesame and peanut paste, chilli oil and Sichuan peppercorn oil. It’s fragrant with hints of numbness and spiciness.
Moving on to the mains, the signature Lalalalalala Fried Chicken ($26 Small, $34 Large) is a feast to the eye and stomach. basdban’s rendition of the typical Sichuan fried chicken here is more of a saucy fried chicken dish tossed with green chilli and clams. The spice level is tolerable.
Another favourite of ours is the Barramundi en Papillote $32 served in a preserved vegetable broth that’s filled with shimeiji mushroom and bamboo shoots. The broth is addictive, tangy and sourish, and the bowl of rice on the side helps to balance the taste.
The Crab Meat Mapo Tofu $20 is elevated with fluffy crabmeat and ikura over mixed grain pearl rice. The ingredients are mixed in a silky, earthy sauce of aged dou ban jiang, Sichuan peppercorn and chilli powder. It’s slightly on the dry side, not too spicy and blessed with umami burst of ikura.
Save some room for the Don’t Break My H(t)art $14 dessert. The deconstructed tart is assembled with textured sable and smooth dark chocolate cream, while accompanied with tangy candied orange, raspberry and mini ladyfingers soaked in Grand Marnier.
The cocktails ($18 to $28) certainly enhance the experience. Split into categories like Sweet, Bitter, Fruity, Creamy and Balance, each cocktail is uniquely concocted and delivers a taste flavour to match the meal.
Some recommended ones include the Sichuan Sour, Pepper Julep, Snow in Summer AVB, Monday Blues, Basdban Smoked Old Fashion and Creamy Yummy.
Blue Bird Mondays – Enjoy complimentary basdban fries with every order of a bucket of five beers
Lady’s Wednesday – Every hour is happy hour
Rock n Roll Thursday – Enjoy basdban Fries, Crispy Dumpling, B-52 and a bucket of five beers at only $68
Quote “GwenlovesBB” to enjoy a complimentary glass of Strawberry Gin Fizz (mocktail) with any order of a dish. Valid till end April 2022.
51 Telok Ayer Street, #01-01, Singapore 048441
Tel: +65 9755 1058
Mon to Sat: 11AM – 3PM, 5PM – 10:30PM