Opening just approximately 6 months ago, from the people that brought to you Cliché, Gin Long, Concubine, Tony Tomatoes and Lucky Lupitas, Beach Bum is the new place to be. Bustling with youngsters, the Hawaiian kiosk gives a relaxed and laid back feel just like at the beach. Their philosophy is to live like a beach bum and I agree, who wouldn't want to?
I was lucky enough to share the Rock Star meal with my friends on my visit. It was low sugar and low carbs (not that I cared) but it was delicious! First dish was the salmon ceviche with grapefruit, avocado, corn and basil dressed in turmeric, lime and poppy seed. Salmon is one of my favourite fish to eat raw with fresh basil so I knew this was a good combination. But boy my mind was blown away by the dressing which made it a million times better. What a way to start a meal!
Next was taco with roasted vegetables, edamame salsa and avocado in coconut cream and sprinkled with crispy kale. Vegetarian food could not taste better! The salsa and coconut cream along with the avocado combined the vegetables together is such goodness.
Taco with roasted vegetables, edemame salsa and avocado in coconut cream and sprinkled with crispy kale
Miss Hawaii proved to be less stunning. It was roasted mushroom with black barley, bok choy, sundried tomatoes sprinkled with sesame seeds and macadamia nuts. Although I still quite liked it, it lacked flavour and did not have the oomph of the other dishes. The bok choy and sundried tomatoes were overpowered by the mushrooms as the dish was mostly mushroom.
Roasted mushroom with bok choy and sundried tomatoes
The last of the entrée, the seared scallop on crispy wonton with black beans, ginger, cucumber, cilantro, avocado and lettuce in lime dressing was a perfect food combo in terms of both taste and texture. The crispiness of the wonton complimented the soft and perfectly seared scallop. The dressing had just a hint of ginger, and was fresh and tantalising.
The entrées came out very quickly, almost too quickly. I would have preferred a bit more time in between to enjoy the flavours of the dishes. However, after all the entrées came out, we waited a long while for the mains to come. But before we could ask, the waitress apologised and assured that our mains will be coming out soon. The wait was worth it though.
So for mains, they had run out of tuna that night and had given us the salmon poke instead. Personally, I prefer salmon over tuna. But when combined with rice, edamame beans, green onion, toasted sesame, nori, avocado, banana peppers, seaweed salad, pickled ginger, wasabi crispy shallots and gochujang mayo, it's right up my alley. This was my favourite dish for the evening.
The coconut chicken salad good but a little ordinary when compared to their other amazing dishes. The dish had no fault; the chicken was soft and tender and the coconut dressing was not lacking in flavour. But after all, it's still chicken salad.
The kitchen that night must have not worked so well because for the second time, we had to wait for our food. They had completely forgotten about our soba surfer and we had to remind them we hadn't received our last main yet. We had almost finished our other mains when it came out, but it was still good. The flavour was spot on, but the vegetables were a little too overcooked, particularly the snow peas.
We also had dessert to finish off the meal. We shared the Tropicana mango first and it was refreshing on the taste buds. The sweet mango, tangy lime and coconut ice cream were dancing together in flawless formation.
The only downside to this place that I experienced was the paper cups that our cocktails and mocktails came as. It was a bit underwhelming. I also noticed that some other people's meals arrived in a paper food-truck style plate. I wasn't sure what they ordered but perhaps they had takeaway and decided to dine in.
Japanese Cherry Breakfast cocktail with peach schnapps and rum