The longer the line, the more I feel the need to stand in it. (Drives the husband crazy! 😂)
Nan Yuan Fishball Noodles always has the longest queue at Beo Crescent. No matter what time or day, this stall always has a line. Their mee pok was cooked al dente, with a good mix from the vinegar and chillies. And, all this only cost $6! Great value, worth the wait!
The amuse bouche at Odette was less of a tease and more like a warm hug. After nibbling on a trio of snacks to kick us off, gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell, two tea cups arrived halfway filled with cep sabayon. Then, our waiter, holding a tea press, poured the mushroom consommé tea into each cup until full. It had the perfect amount of salt, savoury bite, herbs and creaminess. A comforting and delicious way to start us off. Accompanying the mushroom tea were two small half pieces of fried brioche which came already buttered.
Arriving next was Marukyo Uni served two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and as a sandwich.
Royer's signature Kampot pepper pigeon. His pigeons are imported from Plouneour Menez, a small village in Brittany, France, and crusted with the very fragrant peppers from Kampot, Cambodia.
The grilled-then-smoked bird is first showcased in a handmade wooden box with a smoking chamber below. Then, served breast and leg, with custom notes attached! Great presentation, personal touches and one of my favorite dishes of the night!
Rosemary smoked organic egg with smoked potato syphon, chorizo iberico and meuniere. An egg carton filled with two eggs and freshly bound rosemary arrived steaming with smoke. We also each received a small glass bowl of foamy smoked potato soup topped with crispy chorizo and dried buckwheat. The slow cooked eggs from the egg carton were then poured into our soups. We were advised to lift the bowl to release the smoke collected below our bowls and to smell the smoky rosemary while enjoying our soup to engage all our senses.
Roast Paradise's Kuala Lumpur-style Char Siu is meticulously basted for 3 hours over charcoal, creating a fragrant, sweet and crispy caramelized coating. We ordered ours the extra decadent way, on top of Hakka style noodles 🐽😁!
清纯狮子头 is a masterpiece of knife work, with the meat carefully diced by hand so that the fat and lean meat are evenly distributed for the best flavour and texture. The meatball is then gently steamed for 6 hours, and served in a clear broth. So delicate, it melts in your mouth!
Nanjing Impressions 南京大牌档 is a popular Chinese "Qing Dyanasty" inspired chain with 40 outlets in China, 1 in Singapore.
江米扣肉 Glutinous rice is seasoned, then placed in a bowl lined with pork belly. Together they are steamed for three hours, until the pork and rice have fused.
Thinly sliced beef, thick gravy over fresh rice noodles, and a charred wok-hei aroma = Singapore style beef hor fun = yummmm
