Spanish baked eggs w roasted aubergines and peppers and a side of wood-fired oven-baked sourdough which was baked to perfection 👌🏼 this is as of now my favourite baked eggs dish in SG 😍

Unwind with freshly Fried Chicken and a super tall, ice-cold double-shot Mega Highball with a small group of friends. From the yakitori selection, the Dumpling ($4) stands out. The Coriander Salad ($6.60) is a surprisingly refreshing side to go with it all.
Photo by Burppler Jayne Tan

We had the Burrata Pizza ($26) and Mixed Mushroom Pizza ($26). Loved the dough, it was fluffy and just the right amount of chewy. I particularly loved the burrata pizza, the creaminess of the burrata went so well with the tangy tomato sauce 😍

Located within sugarhaus, fat belly serves delightful steak. You can choose your beef: flat iron, short rib or tagima wagyu onglet. They got delicious sides and desserts too. Had their foie gras ice cream chocolate bar which was refreshingly innovative.

It’s hands down my favourite Brussels sprout dish yet - charred, salted and crunchy, and mixed with salted pork and mushrooms #burpple

Being greedy, and wanting to try everything, I ordered the meat bowl for lunch ($22), which came with a sous vide egg, pork belly (lurou), burnt Chilli chicken and haus bacon. I also paid an extra $0.50 to upgrade to shiny rice, which is basically white rice drizzled with lard and garlic oil.

The shiny rice is a must get!!! Although sinful, the lard and garlic oil made the rice much more flavourful and fragrant. I only wish more oil could've been drizzled.

The pork belly had a very strong herbal taste, but the meat was soft and well cooked. The burnt Chilli chicken was well charred, although it could've been spicier. The haus bacon was well seasoned and was probably my favourite, although the fat wasn't rendered properly.

All in all, a great meal!

Fried truffle mushrooms were pretty good, although I would say the truffle taste wasn’t very prominent. Shakshuka was very flavourful!

I wanted some comfort food with a spot of quiet and this was the perfect place. The pasta (bucatini) was al dente and the creamy rich sauce was perfect. Enough to chase my Monday blues away

The bird is marinated in a fermented bean curd marinade for 2 days. It is then roasted in the traditional Apollo oven using hickory wood chips. This results in a beautiful duck with crispy skin and tender meat, with a hint of woody scent.

Find out more at https://www.sgfoodonfoot.com/2018/06/yellow-pot-six-senses-duxton-indulge-in.html

Yellow Pot
Six Senses Duxton
88 Duxton Road
Singapore 089540
Tel: +65 69141420
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Wishlist this AMK coffeeshop spot for super affordable mookata that doesn't scrimp on standards! The fresh and well-marinated meats go well with their two types of chilli sauce — one sweet chilli, the other spicy sourish.
Photo by Burppler Quinn Choo

While they are more famous for their Roast Meats, they have other Tze char dishes to choose from as well.
Featured above is their hakka noodle bowl, which comes generously with all 3 different kinds of roast meats, a lava egg and lots of pork lard.
Starting from the roast duck as it is different from the kind we usually eat, the duck meat here is slightly tougher but less gamey in terms of taste.

The charsiew is made using the KL style method, so you get chunky pieces of meat and fats all together. The fats are meltingly tender with the smokiness from the charred skin.
The roasted pork is also one of the better ones I had in Singapore, you can really hear the crackle of the skin as you munch onto one.

In my opinion, the star of this bowl is the noodles. It might look plain but it's the direct opposite of plain, not sure what oil it's coated in, but the noodles is very flavourful even when eaten on its own.
FOOK KIN is still in its soft launch so only cash and nets are available, avoid lunch hours if you do not want to queue with the crowd.

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Eggs Benedict with a twist, this would greatly appeal to those who adore spice in their food! 🔥 Instead of the usual hollandaise sauce, this comes topped up with cheddar cheese, which I would personally prefer if it’s melted for a greater cheesier impact👊🏻! Beneath that layer of cheese lies a poached egg which comes with a slight flow (swipe to view), gong bao chicken drenched in a thick, starchy and spicy-sweet sauce, along with cashew nuts, spring onions, leeks on a toasted English muffin. Along with sides of baked tomato and fried potato chunks, the latter was simply addictive, which was well sautéed with an ideal crisp exterior. Being one who adores spice, the spiciness of the gong bao gravy was one that managed to hit spot on for my palate, coming with a fiery kick that might be quite overwhelming for the faint hearted. Somehow it reminded me of Mala without the numbing sensation yet retaining a tangy, flavourful profile. Though prices here are on the steeper side, the cosy ambience and welcoming, amicable service made it up for it! 👍🏻✨ .
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#burpple #halcyonandcrane #sgfoodie