Steak was done medium rare and enjoyed it very much. Meat was soft, tender and juicy. This usually comes with croquette but it's one of those occasions that it is not available. With the meat already sliced, this makes the almost perfect business lunch option.
First time trying this even though it's so near my place. Pleasantly surprised to find that its taste can rival that of my favourite congee at Maxwell, although it's not as generous with the amount of ingredients. Plus points for the crispy you tiao, though!
Fresh pork ribs is used, thus the steeper price($7.50). The light peppery soup base has a hint of herbal fragrance from the 当归(Chinese Angelica Root). Definitely not the usual Teochew-style BKT that we are used to. Did I forget to mention that they brew their own light soya sauce as well? 😱😱 I can sense the passion of the boss and chef in using the best ingredients, and the drive in making everything from scratch!Respect much, will be back!! 😍😍
Love the burgers here! Unfortunately the sauce for the soft shall crab was too spicy for me :(
Another traditional flavour of the Korean bingsu that I quite like, though I still prefer the original. This one has buckets of nuttiness from the ground black sesame and sliced almonds, plus a large dollop of red bean paste with four pieces of rice cereal-powdered mochi on top.
The soft, finely shaven ice that Nunsongyee is famous for sits below all these toppings, hiding more bite-sized treasures of chewy mochi just waiting to be dug up and enjoyed.
#bingsu #ice #blacksesame #mochi #redbean #almonds #dessert #sweet #koreanfood #sgfood #food #foodporn #burpple #eatoutsg
My tastebuds were quick to applaud the fantastic way all the flavours came together in this brunch item. In particular, I really liked the addition of spinach to the scrambled eggs. And that rich, creamy house-made dill aioli was swoon-worthy.
How about lobster paella for a change?
