Mala BSSM Ice Cream & Steak "Sundae"??😱🔥
<invited tasting> This gotta be the insanest menu I've ever seen. There are plenty of fusion restaurants out there, but none even touch the level of experimentation and creativity that Bites & Brews is on. Now the real question is: do the crazy combos work, or is it all just a gimmick?
🍟Mapo Tofu Fries ($12)
Cool concept but unfortunately didn't hit as hard as it could've cuz the fries got soggy really fast and weren't the crispiest. Think it'd work better with a thicker sauce / battered fries.
🍖Slow-Braised Australian Lamb Rack ($88 for 1kg / $111 for 1.5kg)
We were flabbergasted when this was served cuz DAMN this is like biryani for arnold schwarzenegger. Meat wasn't gamey at all and the gravy was robust. Price is steep for a biryani-adjacent dish but portions are big enough for 3/4 pax.
🥩Filet Mignon Sichuan-Style Au Poivre "Sundae" ($52)
Fav of the night. Nicely cooked and tender without the unpleasant chew that filet mignon sometimes has. The miso butter is sweet enough and adds so much dimension. Loved the fried mantou and the peppercorns were delightful.
🍨Mala Youtiao Sundae ($21)
Ordered this cuz it sounded weird and when it was served, it was even WEIRDER than expected... I'm a diehard lover of ice cream loaded to the brim with every ingredient conceivable and even this was too much for me. Mala on ice cream does NOT work, osmanthus jelly was too thick and sticky to bite into, and the overall combo just fell flat. While I commend the creativity and artistry of each element (just look at those sugar crystals), sometimes there is such a thing as too much.
I'm still thoroughly impressed that this restaurant is willing to try things nobody else would even dare concoct in their minds. One of those places I'd go back to just to see what insanity they come up with, because I know I'll never find a dish like that anywhere else in the world.
If you’re someone who thrives on adventurous dining, Bites & Brews offers an extraordinary experience that’s as much about creativity as it is about taste. Having tried their menu, I can say the fusion of Sichuan spices with traditional Western dishes creates fascinating flavor combinations that spark curiosity. For example, the Filet Mignon Sichuan-Style Au Poivre “Sundae” shines as a perfectly cooked steak elevated by a complex sweet and spicy miso butter paired with fried mantou, adding texture and richness. It’s clear the chef is experimental, blending bold peppercorn heat with savory elements that surprise the palate in a delightful way. Yet, not all experiments land perfectly — the Mala Youtiao Sundae, with its black sesame and rosé gelato, fried youtiao, and a complex array of toppings like osmanthus jelly and mala caramel, felt overwhelming. The contrast between the spicy mala and the sweetness of ice cream was jarring to me, demonstrating that some fusion concepts may be too audacious for typical taste buds. This reminds me that when combining strong and contrasting flavors like Sichuan mala spice with dessert, balance is delicate and challenging. The Slow-Braised Australian Lamb Rack is a dish that really stood out in both portion and flavor, with a biryani-style aromatic gravy that was rich but not gamey. It showed how robust flavors could be hearty and satisfying, suitable for sharing with a group. However, I would recommend making sure you go with enough people to fully appreciate this generous serving. From my experience, Bites & Brews is a celebration of culinary maximalism. It’s a place to go not just for a meal, but to witness daring food art and the chefs’ fearless creativity. While the menu can induce mixed reactions, that’s part of the charm—if you love food that surprises and pushes boundaries, this restaurant provides a one-of-a-kind adventure that’s hard to find elsewhere. If you do visit, be ready to embrace the unexpected, and maybe stick with the dishes that balance innovation with comfort, like their unique twist on filet mignon or their aromatic lamb rack. Fusion enthusiasts will find plenty to admire here, even if every dish doesn’t become an instant favorite.
