Having re-branded themselves after a long hiatus ever since moving out of Pek Kio Market & Food Centre, the folks behind the now-defunct Grit at Pek Kio are back, now known as Mash at Pek Kio.
Mash at Pek Kio has not moved too far away from where they had started; with Grit at Pek Kio starting as a stall at Pek Kio Market & Food Centre, Mash at Pek Kio had silently opened in the same neighbourhood at Blk 44, which is located just opposite Pek Kio Market & Food Centre. Whilst being known for serving up affordable, gourmet-style Western food such as burgers and steak in the past when they were still Grit at Pek Kio, Mash at Pek Kio does carry a wider variety of items on the menu as compared to what Grit at Pek Kio used to offer. Decked in a simple decor theme, the interior of Mash at Pek Kio is partitioned out rather oddly with a large, open-air concept kitchen that is not fully enclosed at the end of the shop; possibly due to Mash at Pek Kio relying on shop layout left behind by the previous tenants of the space. While most of the furnishings are more functional than decorative, the space takes on a clean and minimalistic look with its large use of white-coloured furnishings and fittings. That being said, the folks behind Mash at Pek Kio had also installed neon lights at both sides of the space, possibly to add an element of fun into the interior decor. Carrying a wider variety of items on the menu as compared to Grit at Pek Kio, the menu at Mash at Pek Kio features a small variety of sides, pasta, and mains; Mash at Pek Kio also serves up pizza, while the list of beverages includes coffee, tea, as well as sodas.
(Carbonara)
Opting for one of the items off the “Pasta” section of the menu, we ended up with the safe choice of the Carbonara, which consists of elements such as Iberian Pork Jowl, Bacon, Pecorino and Truffle Oil. Coming with linguine as the choice of pasta used for the Carbonara here, the noodles were done al-dente, while being laced in a light creaminess that was easy on the taste buds without being jelak. Incredibly simple, the creaminess was well-matched by the savouriness and meatiness of the variety of meats used here, which provided a variety of textures and a contrast of flavours; the Iberian Pork Jowl being meatier, yet creating more bite whilst not requiring much effort to chew, while the bacon was more savoury with crisper texture. Despite the use of Pecorino and Truffle Oil here, the flavours of the pasta were not overwhelming of cheese nor truffle here; perhaps added to the pasta to enhance the flavours ever so slightly rather than to steal the limelight of the other elements which are supposedly the “main stars” of the dish. Overall, a pretty delicious variant of the ever familiar Carbonara that we would certainly not mind ordering again; a pretty refined one considering the price tag of S$11.00.
(Cheeseburger)
We also went for the Cheeseburger, which came with condiments such as Relish Mayo, Smoked Cheddar, Slaw and Fries as mentioned on the menu. Our order came strangely with mash in place of fries; not that we minded the swop, though we thought it would have been less of a shock if the staff had informed us about the changes whilst taking our orders. That aside, the Cheeseburger is pretty well-executed one; yet another classic item done well, we liked how the buns were buttered, yet light and fluffy, while the beef patty was juicy with a pinkish centre whilst being well-crusted on the exterior and not crumbly within. Smoked cheese helped to enhance the savoury flavours of the burger even more, while the beef patty is being topped with caramelised onions for a very slight hint of sweetness for yet another dimension of flavour. The slaw on the side was served cold; fresh and crunchy, providing a refreshing crunch in between the meatiness of the burger, while the mash was smooth, creamy and consistent in texture. Just like the Carbonara, the Cheeseburger is a simple classic on its own, done well by the folks behind Mash at Pek Kio; another good option to go for in the menu considering its affordable price tag of S$10.00.
(Aged Tangerine Pu-Erh Tea)
Offering a pretty decent variety of drinks, we went for the teas available here, going for the iced options for both. Our pick was the Aged Tangerine Pu-Erh Tea, which carried a herbal note whilst carrying a pretty roasty tea aroma.
All in all, the spirit of Grit at Pek Kio lives on at Mash at Pek Kio, despite the long hiatus that they have had in between the closure of Grit at Pek Kio and the opening of Mash at Pek Kio. Serving up delicious, gourmet Western food, the prices, while not hawker-centric, are pretty reasonable and affordable given how they had become an establishment on their own. Execution is also great as ever; taking the classic dishes in Western cuisine, Mash at Pek Kio does a great iteration of the items we had tried without being all fancy-schmancy with fusion, instead choosing to stick to the basics and doing them well. We have had no complaints about our experience at Mash at Pek Kio, though minor details to service such as the substitution of mash for fries for the Cheeseburger needs to be better taken care of. That being said, Mash at Pek Kio is a spot that would most probably become a go-to spot for Western fare in the neighbourhood; its price tag certainly makes everything more attractive, especially considering the finesse of the food served here for the price. A pretty value-for-money spot, and one which we would definitely think of especially when in the area.
Mash at Pek Kio 44 Owen Road #01-315 Singapore 210044
jiaksimi png . eatwhat rice 
Leave a comment