Opened last December, Big Lazy Chop is an Asian eatery serving creative, modern ‘zi-char’ style dishes in an indoor and alfresco setting nestled along Short Street. Designed to feel like home, the eatery is adorned with quirky art pieces.
Big Lazy Chop emphasises on creating quality sauces like butter champagne and butter beer that are made from scratch in-house . Diners will be spoilt for choice with a wide array of sauces to match with the meat and seafood items.
Crispy Baby Silver Fish ($6) – Baby silver fish deep-fried till golden brown. Very addictive and best with a pint of beer.
The XL spare ribs are one of Big Lazy Chop’s signatures. With 7 flavours to choose from, there is bound to be something that piques your interest. We tried Butter Champagne ($23) and Coffee ($20) spare ribs. Our reaction when the spare ribs were served? “Wow, that’s some long ribs!” The fragrant, slightly sweet and sticky sauce enveloping the Butter Champagne spare ribs is made with two bottles of champagne and passion fruit. An interesting combination that actually works! We prefer the Butter Champagne spare ribs as the meat is less dry as compared to the Coffee spare ribs. If you are a fan of anything with salted egg yolk, they have Salted Egg spare ribs too. Eating spare ribs that long can be a messy affair. I’m glad the restaurant gives out disposable gloves so that customers can enjoy the spare ribs without getting their hands dirty. What a thoughtful gesture!
Hotplate Hakka Beancurd ($13) – Served sizzling hot, the silky-smooth beancurd in thick, starchy gravy goes well with a bowl of rice. The beancurd is made in-house with fresh soybean milk.
French Beans with Minced Pork ($9) – For a well-balanced meal, order a plate of vegetables. There is also Sambal Kangkong ($9) as well as XO Suan Miao ($9) using Chef Oh Ah Lek’s own XO mix.
Handmade Fresh Crab Money Bag ($18) – Made fresh daily in limited portions, the “little money bags” are packed with slivers of fresh crab meat. Also, the dumpling skins are made with egg white.
Two different styles of prawns — Crispy Crackers and Salted Egg Tempura ($20). Huge prawns coated with keropok (prawn crackers) because cereal prawn is too mainstream. The crispy keropok puffs are so addictive, I can’t help but to scrape the plate clean. Though I like the light, crisp tempura battered prawns, the salted egg yolk sauce is lacking some oomph. Perhaps a little more spice will bring out the flavours more.
Indo Curry Wok-Fried XL Crab ($70/kg) – The highlight of our meal. The dish I will return for. Each Sri Lankan crab weighs between 800 to 850 grams and can be done in five different styles: Indo Curry, Black Pepper, Salted Egg, Chilli and Bee Hoon. We had our crab done the Indo Curry style. The rich, flavourful gravy is more watery than the usual curry and packed full of crustacean flavour. So good we kept on drinking the gravy while enjoying the fresh crab. Order some fried mantou ($0.60/pc) to soak up the aromatic gravy.
No meal is complete without desserts, even in a Chinese eatery. We tried the Fried Chestnut Bars ($8). The deep-fried tempura battered chestnut bars, reminiscent of banana fritters, are sweet, sticky and soft with chestnut bits inside and with crispy exterior.
Some hits and misses here but overall, the food is delish. Also, the place has a homely feel to it. A good choice for a hearty meal with family or friends. Do remember to order the XL crab if you are there!
Big Lazy Chop
Address: 1A Short Street #01-04, Singapore 188210
Telephone: +65 6238 8443
Opening Hours: Tuesdays to Sundays, Closed on Mondays.
Lunch: 11:30am – 2:30pm (Last order – 2:00pm)
Dinner: 5:30pm – 10:30pm (Last order – 10:00pm)