- Split Banger and Mash
Classic bar chow. Saisage split on mashed potatoes and Fred's gravy. Regulars ask for it regularly
- Berliner Curry Sausage
An East meets West favourite that did not result in an unwanted Eurasian. Bratwurst, simmered in light cream curry.
- Berliner Curry Sausage
Vegetarian version: Crispy Tofu in Thai Green Curry
- Chili Sausage
The sole survivor from ye olden days of Fred's, when we were stil relatively sane. Hungarian sausage, sliced and served on a bed of white onion sauteed in butter and chili.
- Werst Khamto Wurst
Pork sausage spiced with nutmeg, cinnamon, cardamom and other spices listed in a notebook that the cooks can't seem to find when we were doing this menu, then smoked for hours. Served with sauerkraut and mustard.
- Tom Yam Sausage
It was a Thai soup that we made into a chicken sausage then made into a Thai soup. Sausage-ception. So again, it's a chicken sausage marinated in Thai Tom Yam spices served in Tom Yam broth.
- Mustard Mascara Sausage
Meat fromthe cheek and jowl of that wonderful porky animal, seasoned with mustard then, smoked for a few hours.
- Jamon Soriano
Strips from a slab of pork that has been spiced, aged then sent to the smoker (the iron one that uses wood chips, not the guy next to you). Served with our olive oil-garlic mayo.
- Pernil (Puerto Rican Lechon)
Inspired by a refugee dinner during the 2011 Snowmageddon in Connecticut. Roasted pork shoulder seasoned with traditional South American adobo spiced of oregano, garlic and vinegar. Purists might say this is how adobo was prepared before soy sauce was added to the traditional Latin American dish. Much like how jeeps were before we flips made then into jeepneys; in our jeepnyfication of the dish, we added lemongrass and rum-chili sauce.
- Pork Crackling
Pork belly seasoned with spices and roasted until the skin crisps and cracks. Served on a bed of cucumber salsa.
- Fred's Bloody Revolution Sausage
Tuguegarao dinuguan (pork blood stew) from a family recipe made into sausages and smoked for hours. Served on a tomato, parsley salsa and sprinkled with chitterlings. You see more happy drunks than happy cardiologists, so get your values straight and enjoy life.
- Fish, Fish and Chips
Fish fillets in Coors beer batter, fried and served on last, but not dilis, a bed of fries. Dip the English way: with vinegar.
- Holy Schnitzel!
It's a mother of a chop served on mash and Fred's gravy. Of course you don't come to pubs for health, they have gyms for the.
- Ho Chi Wings
Chef Madel's own, much blogged about, as fiery as our chef's tempers. Subverted Buffalo wings marinated in our secret sauce. So secret you'd need an Internet connection and Google to discover it.
- Bagnet Blachan
Deep fried pork recipe born in the Ilocos region, simmered in shrimp paste: Belacan if you're Malaysian; Terasi, if Indonesian. Served with bagoong-chili dressing.
- Pepito's Sofrito
Chunks of pork OR fish (please tell us what you like) marinated in spices and served on a bed of the traditional Latin/Caribbean salsa of cilantro, peppers, garlic and lime
- Chicken Chop
A staple in "western food" skills at hawker centres in Singapore. Marinated Chicken breasts pan-grilled and served on mash and a tsunami of Fred's gravy.
- Grilled Pork Strips
Like bacon, but better. (Yes, there is something better than bacon.) Marinated scientifically to blend with your beer. We lied, we just guessed it would be.
- Thai Fish Curry on Crispy Noodles
Fred's manifestation of loving Thai neighbour. Fillets of fish, veggies and spicy Thai red curry on a bed of deep fried crispy noodles. You can whisper to us if you want it milder.
- Desert Exile Beef Stew
Inspired by tours in the sandbox. Only for the brave. Chunks of beef patiently simmered in a stew of Arabic spices. You'd wish for an Arab spring.
- Chili Con Carne
The classic dish, with white onions, sour cream and topped off with Arabica coffee grounds.
- Bangus Boguerones
Bangus, as boneless as our politicians, 'cooked' in red wine vinegar and olive oil, smothered with garlic. Our adaptation on a Spanish classic.
- Fred's Onion Rings
Sweet white onions deep friend in Coors beer batter served with our olive oil and garlic mayo.
- Farmer's Oysters
Succulent and sourced fresh everyday, except rainy days. Sauteed in butter, garlic and parsley.
- Marvin's Cheesy Garlic Fries
Exactly how it's named but prepared lovingly. If you want fast and fake, go to McDonalds. While you're there ask them for a beer.
- Nude Nuts
Fred's crew's own creation of peanuts fried in bagnet oil with whole chilies and garlic. Proceeds do not go to the till but to charity: The Fred's Crew Beer and Cigarette Fund.