Mischief – American Street Food Bar at Esplanade Mall

Replacing Sauce Bar, Mischief is a new bar at Esplanade Mall opened by actresses Cynthia Koh and Michelle Chong, along with former DJ Daniel Ong (who owns Twelve Cupcakes) and the good folk behind both Tab and Suprette. A comfortable yet lively establishment which makes a great gathering with friends, Mischief not only serves alcohol, but also serves American Street Food as well.

To go with your drinks, share some great American favourites such as Cod fish charcoal ($16) and House Fried Shrimp ($16). Marinated with spices and deep fried using charcoal batter, the cod fish is rolled into a black ball and served with a refreshing beetroot puree. The fried shrimp is served with mentaiko mayo and drizzled with wasabi oil. It’s sure a succulent flavour with crisp texture but the wasabi oil was a little strong in my opinion.

For those who wanted a healthy start, go for the colorful Heirloom Tomato Salad ($14) is bulked up with juicy mixed tomato, basil pesto, cheese and olive crumb. It’s summer in a bowl. Bring a medley of flavours together, the Summe Seafood Special ($24) is like “ceviche” style of prawns, fried cod, clams, squid in citrus and chilli broth.

Adding an asian twist, the Belly Sliders ($16) with hoisin glaze and pickles is like the ang mo version of our kong ba bao. Thinly sliced belly meat is marinated in hoisin sauce and dressed with crunchy pickles and peanuts in the crispy bun.

BBQ Baby Back Ribs ($32) is marinated with heavy spices and served with fries and greens. It’s always difficult to bbq ribs until they fall off the bone and melt in the mouth. Mischief’s version is decent, it’s smoky and not dry nor chewy.

The Grilled Wagyu Cubes & Bone Marrow ($26) had the right flavour in it. I had no idea what’s intercostal until I googled and found that intercostal are the muscles between the ribs. They are, as expected, strong in flavours and tender due the amount of fats and slow cooking. Combining with bone marrow and herb puree, it’s not as “scary” as it seems. To be honest, I felt the bone marrow doesn’t add any value to the dish and can be done without. Nevertheless, the potato mash were nice as they soak up the veal sauce nicely and provided balance to the meat. Buckwheat was also sprinkled to give it a little contrast in texture.

We ended the night with Muchos Churros ($12) with chocolate sauce. Those thick and chunky churros were crispy on the outside and soft on the inside. Coated with cinnamon sugar, you can eat them on its own, or dip in dark chocolate sauce. Mischief also serve interesting cocktails such as Chendoltini ($18) – an alcoholic concoction of chendol made of Vodka, Cream de Cacao, Gula Melaka, Coconut Cream and Pandan Noodles.

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