Buttery croissant filled with delish scrambled eggs and salmon. Can’t go wrong with it, in taste just gotta eat it fast, or else the croissant will be soggy from the heat of the scrambled eggs. Decently plated, and generous fillings. But for $17.20. I am not quite sure.

But you got to love the laidback, industrial and exposed lighting interiors. Really perfect for those Sundays where dogs barks and humans chatter.

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Thick udon, in creamy broth with a good kick of sake. The broth is so amazing that you just can’t stop slurping like the locals. No words needed, just the quick movement of the hand, bringing udon into the mouth and down into the throat.

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For $14.20, this spread of tasty kway chap is worth those extra calories. You just have to be patient with the queue. Clean intestines and tender pig’s tongue, is definitely a crowd favourite.

Closed on Monday and Thursday.

Simple, private and absolutely divine; this small restaurant dark decor and wooden finishing makes dining pleasant, with a tad of class. Food here is impeccable and the presentable is beautiful. Price is a little high, but the Chef attention to details, make every cent worth dining here.

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Legit yumz. Period.

Freshly made, with the thin pastry envelopes either potato or sardine filling. Thin, crisp, and well fried, definitely makes it one of the yummiest Epok Epok, I had to date. The filling, is delightfully generous, with the curry seriously to die for. Heat, spice and all the savoury makes this simple nibble a crowd favourite. Great for teatime, great for anytime, and with a cheap price point makes this epok epok a no brainer.


Just had the loveliest meal, made from homegrown seafood. It was a well thought out menu, that flow from the lightest to the heaviest dish. Their take on local, and regional cuisine brings out the best in every seafood presented to me.

My personal favourite, would actually be the pearl grouper! Clean, subtle and very much alive dish, whereby the grouper is double fried to first seal the juices and next making the exterior crispy. Laid on top of baby Spanish and shimeji kombu , the dish is simply heartwarming.

And to clean the palate with a sour sorbet, before a good hearty dessert and petite four, screams yum yum yum. A good course meal, that worth every dollar and space in my belly.

Cheers to local fare!


For those who love drinking, please do yourself a favour and head down to this hole in the wall traditional izakaya. And when I say traditional, I mean the typical drinking izakaya that you always find jotted on the streets of japan. The izakaya, have a drinking policy which you MUST ADHERE, or you are barred from the place. (Do know that it’s really a small joint that house only 10-15pax max).

And with amazing food that goes well with each swing of beers, sake, whisky and soju, you would be coming back for more The owner, a Japanese Chef from Shangri-la hotel decided to come out on his own and introduce what izakaya really mean. His humble little place, screamed homely, with you eventually making friends with like-minded drinking people present at the point of time.

Every dish is very complimentary to every alcohol. The Chef have a wide and good knowledge of sake, and can recommend a good bottle for you to settle in for the night.

Come nightfall, some adult might like a good novelty drink, and what better way to do that is to make bubble tea for the overgrown child. While it is commendable effort, I can’t say much to the choice of cocktail. Big on sour notes, and maybe way too much sour notes that one may think that you’re pregnant and crave for something of the extreme. From the menu, there is vodka, rum and gin, but sadly I hardly taste any of it. And mind you, this bubble tea is for the adults.

Don’t get me started on the bubbles. They. Are. A. Disappointment. Period.

What is thar horrible taste of flour. The bubbles should be feel like it is part of the drink, and not a separate entity. Sad sad sad.

I couldn’t finish my drink! And I love my drinks. 😭


Quaint and beautiful done up, the joint is great if you need to be away from the crowd. Quiet, topped with a good list of alcohol. The night is warmed with conversations and good soft music playing in the background.

Savoury and generous for a tapas serving, the octopus is done nicely, without being tough. Chewy but definitely chewable. With a side of wedges to dip and soak that glorious brown sauce, it is certainly a dish to come back for.


A must have, and a personal favourite! XL sweet clams, with a hint of miso that is as delish, as it looks. Every bite, tasted like the sea with a good balance of salty and sweetness of the clam flesh. Well washed the clams do not leave any gritty sandy feel.


If you’re every at the Commonwealth area, you just have to had this Har Cheong Gai. The fluffiest, and airy-iest and definitely well seasoned prawn paste chicken I ever had. The price is always noteworthy, although the time waited for them is a tad long (because we were there during dinner). Deep fried , til the batter is golden brown and flaky, the Har Cheong Gar, definitely don’t feel that greasy, and only I wished we had order more, because we were fighting til the last mid-wing.


Sungei Road Laksa, is honestly subjective. While the laksa broth is tasty, it is a little watery and not as lemak as I like it to be. The fresh cockles are decently sized and plentiful. And overall, am I the first to say that I don’t fancy this bowl of laksa?!