Hack It Menu Singapore 2023
If you are planning to visit Hack It restaurant in Singapore, then you should check out this page for the Latest Hack It Menu 2023 with prices. They have an array of delicious and inspiring options that will leave you satisfied and ready to take on the rest of your day. With such a huge selection of dishes at Hack It Singapore Menu, how do you know what to order? Don’t worry—they’ve got you covered. They’ve broken down their menu into sections based on what kind of mood you’re in Whether you’re looking for something light or something thick and hearty, they’ve got what you need.
Hack It wanted to share their passion with you and create an environment where you could relax and enjoy a great meal with friends and those you love. When you’re looking for a casual evening with friends, or a delicious meal to take home, Hack It Singapore is the place to be. One of the best things about this Hack It SG is that it is open from morning till late at night, so you can visit them anytime during the day or night if you want to have some good food cooked by professional chefs who know how to prepare delicious dishes using fresh ingredients.
Hack It Menu Singapore 2023 with prices
Below you will find the latest Lists of Hack It Menu 2023 Singapore with prices. Hack It Menu & prices are sourced directly from Hack It Singapore outlets.
| SEAFOOD | |
| Crab in a Pack (2-3 persons) Live Mud Crab (600g), Clams (100g), Mussels (100g), Prawns (200g) and Pearl Corn (100g) | S$72.00 |
| “Xiao Long Xia” in a Pack (2-3 persons) Xiao Long Xia (500g), Clams (100g), Mussels (100g), Prawns (200g) and Pearl Corn (100g) | S$48.00 |
| Lobster in a Pack (2-3 persons) Live Boston Lobster (500g), Clams (100g), Mussels (100g), Prawns (200g) and Pearl Corn (100g) | S$72.00 |
| Deluxe Seafood Pack (2-3 persons) Live Mud Crab (600g), Live Boston Lobster (500g), Clams (100g), Mussels (100g), Prawns (200g) and Pearl Corn (100g) | S$118.00 |
| SALAD | |
| HACK IT Caesar Salad HACK IT Caesar Salad Our 8-layer caesar salad brings all the boys to the yard with a tasty toss up of Romaine Lettuce, Charred Corn, Cherry Tomatoes, Crispy Bacon, Soft-boiled Egg, Grana Padano, ‘Man Tou’ Croutons and Asian Caesar Dressing. | S$18.00 |
| SIDES | |
| Crispy Coated Umami Fries w Cereal Furikake We are getting down and dirty with this winning side dish of crispy cut fries coated with aged vinegar mayo and loaded with cereal furikake. | S$12.00 |
| Gula Melaka Brussel Sprouts | S$14.00 |
| Crab in the Cake with Nonya Mayo 3 pieces | S$15.00 |
| Garlic Fried Rice Fragrant Jasmine white rice wok-fried with crispy garlic and spring onions. | S$5.00 |
| Seafood Baked Rice with Chilli Crab Sauce Seafood Baked Rice with Chilli Crab Sauce Aromatic fried rice baked with seafood, mozzarella cheese and tangy signature chilli crab sauce. | S$10.00 |
| SPAM Time! with Mala Mayo Thick-cut Spam fries deep-fried to a perfect crisp, served with a side of savoury Mala Mayo for an extra kick. . | S$12.00 |
| Seafood Bacon Roll 8 pieces | S$14.00 |
| Deep-fried Mini “Man Tou” (4 pieces) Mini “Man Tou” deep-fried till golden brown. | S$3.60 |
| Instant Noodles | S$3.00 |
| Penne Pasta | S$3.00 |
| Steamed Rice | S$2.00 |
| BOTTLED COCKTAILS | |
| Twisted Negroni Strawberry & Rosemary Infused Gin, Campari, Cinzano Rosso, Cocchi Amaro | S$16.00 |
| Earls Old Fashioned Earl Grey Tea Infused Single Malt Orange Whisky, Vanilla Salted Caramel, Scrappy’s Orange Bitters, Angostura Bitters | S$16.00 |
| I Am Coconuts Red Chilli & Kaffir Lime Leaf Infused White Rum, Lime, Apple, Coconut Syrup | S$17.00 |
| In Love With Rosemary Strawberry & Rosemary Infused Gin, Aperol, Lemon, Apple, Rosemary Syrup, Scrappy’s Black Lemon Bitters | S$17.00 |
| Passion De-Light Cucumber Infused Vodka, Lime, Passion Fruit Puree | S$17.00 |
Hack It Alternative Restaurants
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com
