Picky Snout is a late-night spot for affordable rosti and banh mi with hearty Vietnamese-inspired pork chops, creamy mushroom chicken & more from S$6.90

by Christabel Tan

Rosti enthusiasts who can’t get enough of the Swiss potato dish, here’s another spud-tacular spot to add to your list!

Enter Picky Snout along Upper Serangoon Road, a humble coffeeshop stall dishing up rosti that may just rival that of your favourite restaurant.

picky snout
Photo: @pickysnoutsg/instagram

Formerly known as Picky Snout Chargrill Asian Street Food, the stall moved from an industrial area in Ubi to the more accessible Kovan in mid-December 2022, officially rebranding as “Picky Snout”.

Photo: @pickysnoutsg/instagram

Picky Snout spices up the typical rosti offerings with Vietnamese flavours, which are most prevalent in the Signature Saigon Pork (S$11.90), a juicy and aromatic chargrilled bone-in pork chop. And in generous portions to boot!

Other more classic (and hearty) options include the likes of the Black Pepper Pork (S$10.90), Creamy Mushroom Chicken (S$10.90), and the Spicy Chicken Sausage w Egg (S$8.90).

picky snout
Photo: Uli Terrag/facebook

But of course, you can also opt for Plain Rosti (S$6.90) and keep it simple with sides like Sour Cream (S$0.50) and an Egg (S$1). It’d be better if more pescetarian options like smoked salmon (the quintessential rosti accompaniment) were offered, given that the menu is very meat-heavy.

picky snout
Photo: @pickysnoutsg/instagram

Rosti aside, you can also find rice and baguettes (inspired by banh mi) with the same selection of proteins. The Signature Saigon Pork (S$8.90) is served with rice, pickles and a sunny side up, making for a full and satisfying meal that won’t break the bank.

picky snout
Photo: @pickysnoutsg/instagram

Picky Snout also opens till late, so you can head on over whenever your cravings for rosti arise at night!

Is anyone up for supper this weekend?

Picky Snout
Facebook | Instagram
đź“Ť 1014 Upper Serangoon Rd, Singapore 534752
🕒 4pm–11pm (Tue to Sun), Closed on Mon

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I would gladly desert you for dessert.

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