Scissors Paper Stove Is An Instagram Princess's Dream Cafe

The young couple, who also own Fratini Italian Trattoria in Greenwood Avenue, conceived the idea for this “fusion tapas” establishment while on a trip to Melbourne last year where they enjoyed “fusion concepts, unusual ingredients, and quirky interiors”. When they returned, they set about translating that experience into a menu of sharing plates that marry Singaporean flavours and Western influences.

If the restaurant’s name sounds familiar, it’s probably because it caused controversy online over un-tagging less-than-stellar reviews on their social media platforms. But that seems to have blown over now and the restaurant is back to regular business.

Armed with a culinary diploma from Le Cordon Bleu London, Chomel oversees the menu while Januver takes care of the well-priced drinks list (cocktails cost between $12 and $14 each), which includes tipples like Tak Kiu Peng, a vodka-based shake with amaretto and Milo. There are 16 dishes on the tapas menu, which can be ordered a la carte or as a set ($20 for two dishes, $36 for four, and $48 for six). These are apart from the list of main courses, sides and desserts.

“You know how when you go for a Chinese meal, you order a lot of food to share? That was the idea behind our concept,” added Chomel. “Food for people to come together and bond over.”

These beef patties on lemongrass skewers are heavy on the soy and mixed with minced shiitake, which imbue them with a good umami hit. Aromatics like kaffir lime leaves, nutmeg and ground coriander seeds lifted what would otherwise have been too-heavy flavours. We like that they’re smoky and charred on the outside and tender, almost mousse-like within. Like a cross between Viet and Middle Eastern skewered meat.

Chock-full of cubes of brightly coloured fruit like dragon fruit, kiwi, strawberries and mangoes, this tastes more like a fruit salad with fish than an actual ceviche. It lacks the acidic zip of lime juice you expect from a ceviche. The accompanying fried pappadum gives the dish a much-needed savoury element and crunch, even if they are overly greasy.

This isn’t quite a small plate, but it’s a comforting dish of prawns, clams and a whole seabass cooked the ang moh way in a sealed bag with tomatoes and tom yam spices. Happily, this cooking method yields seafood that’s plump and perfectly cooked, and robustly infused with aromatics. The accompanying bowl of turmeric-kissed pineapple rice topped with pork floss, cashews and raisins is also impressive. It almost transported us to a beachside shack in Thailand.

The pandan flavour is indiscernible, but the texture of these green-hued fritters makes up for it. The batter beneath its crisp shell is almost like a thick cream — not your typical churros but a pleasant snack. And for just five bucks, we’re not complaining.

A decidedly youthful restaurant — both décor and food-wise. The food is simple, with some interesting mod Asian twists that will appeal to budding twentysomething gourmets. The drinks are creative and affordably priced to match.

9 Teck Chye Terrace, S545720. Tel: 6242-0021. Open Mon-Sun noon to midnight. Last orders at 11.15pm. www.facebook.com/scissorspaperstove/