Pince and Pints is definitely not a stranger in the F&B scene anymore. These guys make lobster rolls famous in Singapore and their queues were so long since the first day of operation. The last time, I complained about having to queue for 1.5 hours to eat my lobsters. This time round, I revisited and guess what’s the good news? They have expanded upwards adding 30 more seats on the second level of the restaurant.

Freshly caught lobsters are flown in direct from Boston, Maine and Canada, twice weekly, to Pince & Pints’ own holding facility with specifically tuned-in conditions; engineered by state-of-the-art mechanisms. The temperature of the water must be kept at a constant of 5 to 7°C.

To commemorate this new chapter of growth, the kitchen has launched their latest dish, the Truffle Lobster Roll and it has become my favourite already! The lobster is first blanched for 3 to 4 mins before taking an ice bath. Stuffed with hearty chunks of lobster meat (using a whole lobster and the claw) and coated with chopped chives, the lobster roll is then topped off with truffle caviar adding new depth and flavour to the dish.

Adding fragrant truffles on the lobster roll is a match made in heaven as the truffles brings an aromatic and earthy feel to the dish underscored by the sweet flavour the lobster has to offer. The dish is also served with a new house made truffle sauce with a side serving of fries and chef’s salad with the restaurant’s own house dressing. The dish is priced at $68++.

The Truffle Lobster Roll is served warm (yay!). But if you prefer something cold, go for the original lobster roll where the meat is first steamed, then tossed with tossed with mayonnaise, salt and pepper. All hot dog buns are custom-made by a traditional bakery in Chinatown and soaked in butter, then pan-fried till golden yellow, which makes the roll light and crispy with an aromatic richness.

If you want to have the entire lobsters, go for the Live Whole Lobster to fully appreciate and experience the natural sweetness and freshness of lobsters. Alternatively, have the Singapore style: Chili Lobster with Mantou which is sweeter than the chili sauce used for the crabs. Each dish is priced at $58++.

Good news for our friends in Malaysia! Pince & Pints Kualar Lumpur will officially open its doors to public on 9th October 2015. The restaurant will be located at Jalan Telawi 5, Bangsar Baru, an area that offers a diverse mix of luxurious restaurants, cafes and lively bars and pubs. This new outlet will be the first of many to come as part of Pince & Pints’ great lobster migration. Fresh lobsters FTW!

Pince & Pints Restaurant and Bar

Address: 32/33 Duxton Road S089496
Tel: 6225 7558
Opening Hours: Mon – Fri : 5pm – 11pm (Dinner Only) Saturdays : 12pm – 11pm (All Day) Open on Public Holidays (No reservations)
Website: http://pinceandpints.com/
Facebook: https://www.facebook.com/pinceandpints