From the team behind 28 HongKong Street comes Crackerjack, an all-day dining destination which serves delicious comfort food, refreshing cocktails and potent espressos.
You’re Invited
Space For All
Crackerjack aims to be everyone’s “third place” or a hang-out venue throughout the day. Step inside and imbibe the fun, welcoming vibe with its chic industrial look accented by artworks by local artist Mr Mojoko, communal tables and a shuffleboard. But the focus here is the food and drinks. A quick glance reveals the well-stocked long bar with spirits and homemade concoctions, as well as a kitchen team dishing out tasty fare.
Perk Me Up
Java Central
Coffee connoisseurs will not be disappointed. The coffee programme is led by decorated barista Bronwen Serna, who works closely with local roaster 2Degrees North to create custom blends. Try its signature espresso made with Brazilian, Colombian and Ethiopian beans. One shot instantly hits you with its powerful flavour with fruity, chocolatey and acidic notes.
Vegetarians, Welcome
Brunch Staple
Formerly of Meatsmith, head chef Alysia Chan flexes her muscles to create vegetarian scotch eggs. Instead of minced meat, she uses mushroom lentils to coat the soft poached egg. Completing the dish is the homemade flatbread, which is eaten with grainy hummus made from black-eyed peas (not chickpeas) and lemon juice.
Poultry Power
Mighty Meaty
The Tunisian-inspired roasted chermoula chicken is an excellent lunch option as it’s flavourful, moist and tender. It’s given a lift by the chermoula sauce, a heady mixture of minced garlic, coriander, lemon, olive oil and a mix of seasonings. Most dishes here feature different types of grains and this one has a side of millet. Have it with the zucchini slices marinated in sherry vinegar and lemon juice for a tangy finish.
Calorie Overload
Pound For Pound
Chan is not only talented in savoury dishes but also has a knack for desserts. One of her heavenly creations is the grapefruit campari trifle where the buttery pound cake and pomelo slices are drizzled with a sweet and citrusy grapefruit sauce. Toppings of cookie crumble and crushed pistachios add texture. The sweet dish is finished with light whipped cream that is so indulgent you’ll forget about the alcoholic kick at the end.