01 Oct '15, 12am

Pince and Pints Launched New Truffle Lobster Roll

Pince and Pints Launched New Truffle Lobster Roll

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 t...

Full article: http://www.misstamchiak.com/pince-and-pints-truffle-lobst...

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