Ginnan (Gingko nuts) 2++ per stick There's quite a bit of bite, there's a good amount of flavour by gingko's standards. Harder than most places but still ok If you can, avoid the Filipino staff. She doesn't know the menu, can't pronounce the Japanese names, and was confused

Teba 4.5++ per stick Min order 2 sticks per skewer. Skewer menu has reduced significantly, really short now. No more neck, and unacceptably no more liver As u can tell from the burnt parts and the other parts without char, this was unevenly cooked. There's no crisp apart from the literally burnt parts, it's pretty average. Overly salted on one of them too

Kokuuma pudding 6++ It's not solid, kind of like a thick oil cloud. The texture is slightly oily and very rich, pretty good when paired w the airy whip cream. This place always runs out of their signature kurogoma pudding... Come on

Chasiu Don Order half portion. Generous portion of chasiu. It is so good. Price is $6.5.

元祖: 1938 三馬路ラーメン $12 The Original 1938 Sanmaro Ramen A light broth made by boiling chicken & pork bones for 4-6 hours, served with thin Hakata noodles, chasiu & spring onions

UMA UMA RAMEN We ordered the classic Uma Uma Ramen which consists of Hakata-style thin ramen noodles submerged in this delicious and rich Tonkotsu Broth with charsiew, spring onions, black fungus and egg, You can find a dollop of spicy miso on the charsiew. Not much kick to this though. The broth is made from pork bones and they are cooked over high heat for between 10 to 12 hours to unlock the flavours held in the bones into the broth. This method gives the soup its characteristic richness, just the way it is in Japan! They are also famous for their yakitori but we ordered the Mentaiko dashi maki Tamago with features rolled omelette with Mentaiko in the centre. The omelette is not overly cooked and has this soft pillowy texture.

Messy plate of Black Bean Hor fun from Mr Fish. Its tasty (some people might not like the combination of black bean), the gravy is thick with wok hei, a lot of slices fish. 💰$5. 📍Mr Fish. Chinatown Complex Market and Food Centre, #02-73.

Black Bean Sliced Fish Hor Fun Unlike the usual seafood hor fun that come with a light-colored gravy, this black bean sliced fish hor fun ($5) was topped with slices of fish and drenched in a dark-colored gravy instead. . However, I find the taste of pepper more pronounced than the black bean which make me feel like I am having black pepper sliced fish hor fun more than anything else. . Read more: https://thedeadcockroach.blogspot.com/2019/11/mr-fish-black-bean-sliced-fish-hor-fun.html?m=1 . .

Delicious fish soup! Irresistible ❤️ I love fish soup and I would put this as my TOP 5 fish soup list that I’ve tried so far in Singapore. No milk is used to thicken the broth, which is so flavourful with wok hei as well. I added for more fish and fish roe to my bowl, making this a $10 meal but it was so, so satisfying. 😍

One Last Hurrah Before Moving To A New Home Artichoke will be moving into a new home soon, and the last day of operations in the current Middle Road restaurant will be on 22 March. If you have a reservation from now till then, good on you! If not, shame on you but they will continue slaying with the New Bahru community from May. Till then, peace out and see you on the other side of Singapore!

Green Harissa Prawns And at the mention of their bread ($4.80/ Bag of Bread), the Green Harissa Prawns ($38) were wonderfully seasoned. That tantalising green harissa enriched sauce/oil with split cream and burnt onions packed a nice heated punch so you would really need that extra warm dough to wipe it all up~ The prawns are also plump and sweet.

Mezze Platter As good as I remembered them to be, Artichoke’s hummus is a must so I got their Mezze Platter ($28) for lunch. Plated with miso hummus with pomegranate, beetroot hummus with sesame seeds, Greek chickpea salad, refreshing greens, tangy pickles and bread; the 3 mezzes of the day were great to share for two. Smooth and creamy, the savoury miso hummus was bomb diggity but the vibrant beetroot dip was an absolute delight - both perfectly moreish and bangin’ when paired with their pillowy-doughy bread.

Smoked Duck With Ponzu Jelly Omakase Lunch [S$140] Celebrated my birthday this year at Hachi Restaurant at the National Gallery of Singapore. My friend suggested this omakase place, and I've never been here and was quite excited to try. We got counter seats most importantly! The chef in front of us was quite quiet for the most part, not the chatty sort. But he happily answered all of our endless questions! It was totally my fault that I was late for the 12pm reservation (my Grab driver disappeared to some other round and unit number and I had to hunt him down, he also didn't seem to know where to alight me...) but our food was only served like almost one hour later 🥲 So the wait for the food was quite long strangely. I opted for no scallops so the first item on the omakase lunch which they served me was this tempura whitebait with oba leaf and edamame puree. The puree was quite nutty and almondy tasting. The fish tempura was alright. The original omakase item is the tempura scallop wrapped in seaweed by the way. Next, they served this smoked duck with ponzu jelly. For shellfish lovers, they'll get an oyster instead of duck. I felt it was alright only, the ponzu jelly was a bit too intense and strong and sourish. Personally I felt that the food here isn't really done in a Japanese style but perhaps a Singaporean take or interpretation (meaning the flavours here are stronger rather than more plain and nuanced) instead. For context, Hachi Restaurant was established in 1999 and prides itself on being the pioneer omakase restaurant in Singapore. After that was sashimi time. We each had two pieces of kanpachi (amberjack) and maguro (tuna) served with chrysanthemum leaf (slightly bitter flavour), wasabi, radish and shiso flower (I think). Next up was the grilled food: there were four cubes of grilled wagyu beef, served with basil salt and mountain wasabi, sweet potato, and lotus and sardine chips. The sardine chip reminded me of those strips of fish snacks you get in convenience stores in Singapore. The lotus chip was alright, nothing much to shout about. The beef was okay. The sweet potato was alright too. I then had the momotaro tomato (still not sure what's so special about this Japanese tomato) with dried shiso leaf (quite intense plum flavour) and baby kailan. Quite clean tasting. (Oh yes before I forget, there was also chawanmushi but I don't eat that so I gave it to my friend.) Next was the sushi: one sea bream sushi, one butterfish sushi with grated yuzu, one grilled flounder sushi with baby chives. The last one had the aburi flavour to it. Finally there was the hot noodles with soup and fishcake and bonito flakes. Thought this was quite ordinary and nothing special: probably could DIY from Donki products really. Hojicha was then served, which was a nice respite from all the food, gotta wash all that food down. All in all, I paid about S$140 for this 9 course meal (or 8, if you exclude the hojicha). The restaurant gave us a $50 voucher for dinner at Hachi Restaurant. Personally, we felt that the hefty S$140 price tag wasn't justified and that the beef omakase which is about S$10++ more, had way more premium ingredients. Honestly for S$140, I would have expected much fresher and better quality (like the fish for instance!) ingredients rather than less premium stuff (kailan is quite easy to grow for example and isn't anything special, the noodles and fishcake are also really nothing special, maguro also isn't anything special). To me this meal should probably cost a customer about S$70-S$80 at most, and felt that the food quality and choices could have been a lot better! Price: Steep, not really value for money. Food quality: Okay, not amazing, actually not superb quality for the price. Service: Alright. A little so-so, nothing really memorable or special for the price tag. At least they responded quickly to my reservation and the reservation wasn't a challenge to make! Food was quite slowly served, really not sure why, was it 'cos we were late? Feel like I've been to better restaurants.. Ambience: It was okay, I could hear other customer's conversations. Wish this place was more Japanese. Personally preferred an omakase place like Hashida Sushi. Hachi Restaurant seems to focus more on grilled food rather than on sushi. Hachi Restaurant 1 St Andrew's Rd, #01-02/03 National Gallery Singapore, Singapore 178957

Kanpachi, Maguro Omakase Lunch [S$140] Celebrated my birthday this year at Hachi Restaurant at the National Gallery of Singapore. My friend suggested this omakase place, and I've never been here and was quite excited to try. We got counter seats most importantly! The chef in front of us was quite quiet for the most part, not the chatty sort. But he happily answered all of our endless questions! It was totally my fault that I was late for the 12pm reservation (my Grab driver disappeared to some other round and unit number and I had to hunt him down, he also didn't seem to know where to alight me...) but our food was only served like almost one hour later 🥲 So the wait for the food was quite long strangely. I opted for no scallops so the first item on the omakase lunch which they served me was this tempura whitebait with oba leaf and edamame puree. The puree was quite nutty and almondy tasting. The fish tempura was alright. The original omakase item is the tempura scallop wrapped in seaweed by the way. Next, they served this smoked duck with ponzu jelly. For shellfish lovers, they'll get an oyster instead of duck. I felt it was alright only, the ponzu jelly was a bit too intense and strong and sourish. Personally I felt that the food here isn't really done in a Japanese style but perhaps a Singaporean take or interpretation (meaning the flavours here are stronger rather than more plain and nuanced) instead. For context, Hachi Restaurant was established in 1999 and prides itself on being the pioneer omakase restaurant in Singapore. After that was sashimi time. We each had two pieces of kanpachi (amberjack) and maguro (tuna) served with chrysanthemum leaf (slightly bitter flavour), wasabi, radish and shiso flower (I think). Next up was the grilled food: there were four cubes of grilled wagyu beef, served with basil salt and mountain wasabi, sweet potato, and lotus and sardine chips. The sardine chip reminded me of those strips of fish snacks you get in convenience stores in Singapore. The lotus chip was alright, nothing much to shout about. The beef was okay. The sweet potato was alright too. I then had the momotaro tomato (still not sure what's so special about this Japanese tomato) with dried shiso leaf (quite intense plum flavour) and baby kailan. Quite clean tasting. (Oh yes before I forget, there was also chawanmushi but I don't eat that so I gave it to my friend.) Next was the sushi: one sea bream sushi, one butterfish sushi with grated yuzu, one grilled flounder sushi with baby chives. The last one had the aburi flavour to it. Finally there was the hot noodles with soup and fishcake and bonito flakes. Thought this was quite ordinary and nothing special: probably could DIY from Donki products really. Hojicha was then served, which was a nice respite from all the food, gotta wash all that food down. All in all, I paid about S$140 for this 9 course meal (or 8, if you exclude the hojicha). The restaurant gave us a $50 voucher for dinner at Hachi Restaurant. Personally, we felt that the hefty S$140 price tag wasn't justified and that the beef omakase which is about S$10++ more, had way more premium ingredients. Honestly for S$140, I would have expected much fresher and better quality (like the fish for instance!) ingredients rather than less premium stuff (kailan is quite easy to grow for example and isn't anything special, the noodles and fishcake are also really nothing special, maguro also isn't anything special). To me this meal should probably cost a customer about S$70-S$80 at most, and felt that the food quality and choices could have been a lot better! Price: Steep, not really value for money. Food quality: Okay, not amazing, actually not superb quality for the price. Service: Alright. A little so-so, nothing really memorable or special for the price tag. At least they responded quickly to my reservation and the reservation wasn't a challenge to make! Food was quite slowly served, really not sure why, was it 'cos we were late? Feel like I've been to better restaurants.. Ambience: It was okay, I could hear other customer's conversations. Wish this place was more Japanese. Personally preferred an omakase place like Hashida Sushi. Hachi Restaurant seems to focus more on grilled food rather than on sushi. Hachi Restaurant 1 St Andrew's Rd, #01-02/03 National Gallery Singapore, Singapore 178957

Mountain Wasabi, Basil Salt, Sweet Potato, Sardine Chip, Lotus Chip, Grilled Wagyu Beef Omakase Lunch [S$140] Celebrated my birthday this year at Hachi Restaurant at the National Gallery of Singapore. My friend suggested this omakase place, and I've never been here and was quite excited to try. We got counter seats most importantly! The chef in front of us was quite quiet for the most part, not the chatty sort. But he happily answered all of our endless questions! It was totally my fault that I was late for the 12pm reservation (my Grab driver disappeared to some other round and unit number and I had to hunt him down, he also didn't seem to know where to alight me...) but our food was only served like almost one hour later 🥲 So the wait for the food was quite long strangely. I opted for no scallops so the first item on the omakase lunch which they served me was this tempura whitebait with oba leaf and edamame puree. The puree was quite nutty and almondy tasting. The fish tempura was alright. The original omakase item is the tempura scallop wrapped in seaweed by the way. Next, they served this smoked duck with ponzu jelly. For shellfish lovers, they'll get an oyster instead of duck. I felt it was alright only, the ponzu jelly was a bit too intense and strong and sourish. Personally I felt that the food here isn't really done in a Japanese style but perhaps a Singaporean take or interpretation (meaning the flavours here are stronger rather than more plain and nuanced) instead. For context, Hachi Restaurant was established in 1999 and prides itself on being the pioneer omakase restaurant in Singapore. After that was sashimi time. We each had two pieces of kanpachi (amberjack) and maguro (tuna) served with chrysanthemum leaf (slightly bitter flavour), wasabi, radish and shiso flower (I think). Next up was the grilled food: there were four cubes of grilled wagyu beef, served with basil salt and mountain wasabi, sweet potato, and lotus and sardine chips. The sardine chip reminded me of those strips of fish snacks you get in convenience stores in Singapore. The lotus chip was alright, nothing much to shout about. The beef was okay. The sweet potato was alright too. I then had the momotaro tomato (still not sure what's so special about this Japanese tomato) with dried shiso leaf (quite intense plum flavour) and baby kailan. Quite clean tasting. (Oh yes before I forget, there was also chawanmushi but I don't eat that so I gave it to my friend.) Next was the sushi: one sea bream sushi, one butterfish sushi with grated yuzu, one grilled flounder sushi with baby chives. The last one had the aburi flavour to it. Finally there was the hot noodles with soup and fishcake and bonito flakes. Thought this was quite ordinary and nothing special: probably could DIY from Donki products really. Hojicha was then served, which was a nice respite from all the food, gotta wash all that food down. All in all, I paid about S$140 for this 9 course meal (or 8, if you exclude the hojicha). The restaurant gave us a $50 voucher for dinner at Hachi Restaurant. Personally, we felt that the hefty S$140 price tag wasn't justified and that the beef omakase which is about S$10++ more, had way more premium ingredients. Honestly for S$140, I would have expected much fresher and better quality (like the fish for instance!) ingredients rather than less premium stuff (kailan is quite easy to grow for example and isn't anything special, the noodles and fishcake are also really nothing special, maguro also isn't anything special). To me this meal should probably cost a customer about S$70-S$80 at most, and felt that the food quality and choices could have been a lot better! Price: Steep, not really value for money. Food quality: Okay, not amazing, actually not superb quality for the price. Service: Alright. A little so-so, nothing really memorable or special for the price tag. At least they responded quickly to my reservation and the reservation wasn't a challenge to make! Food was quite slowly served, really not sure why, was it 'cos we were late? Feel like I've been to better restaurants.. Ambience: It was okay, I could hear other customer's conversations. Wish this place was more Japanese. Personally preferred an omakase place like Hashida Sushi. Hachi Restaurant seems to focus more on grilled food rather than on sushi. Hachi Restaurant 1 St Andrew's Rd, #01-02/03 National Gallery Singapore, Singapore 178957

Japanese BBQ buffet Our party of 5 ordered the deluxe buffet. There were some hits and misses to the meats. We enjoyed the succulent and big-sized prawns (not in picture). Weekend lunch buffet at $65 each (all inclusive).

Premium Buffet Went back to Tenkaichi for their premium buffet again and managed to use Burpple Beyond on the very last day they had the deal (they stopped renewing their BB deal). As usual, we enjoyed the buffet even without the drinks and ice cream due to CB phase 2 rules. The wagyu karubi and rosu, Kurobuta karubi, various sashimi and scallops were our favourites!

Great Quality Food The perks of a buffet is that you never leave the restaurant hungry. Perks of bbq, u get to the perfect doneness you want. On the pricey side but worth for the quality of food you are getting!

3 Course Set Lunch - $78++ For full description please read the previous post first. This post just talks about the 2nd main option. 4. 2nd course: A dash of Satay - sweet chargrilled tender texture of Satay with a peanut-foie gras sauce to balance the sweetness.

3 Course Lunch Set - $78++ Amazing experience: great ambience, location, service and food! The restaurant has a michelin star for a good reason. 1. They start with breads (we got 3 options: sourdough, potato curry and squid ink) and butter (2 options: & unsalted french butter) 2. Spirit of Singapore canapes (which is essentially 3 types of appetizers). Indian pappadam, beef short rib, seafood otah) 3. 1st course: we were served cured hamachi & burrata with pickled vegetables in a granite dish & pickled crushed ice to keep it refreshing 4. 2nd course: (you get an option of fish, chicken and beef -$24) I went with fish! I was served a stingray with Indonesian rempah cooked with french tomatoes and seasoned with kaffir lime to replace the sambal :) 5. It was time for a palette cleanser sorbet! 6. 3rd course: A whiff of mont blanc - a deconstructed mont blanc with some twists like Japanese red bean. They call it a little brother of mont blanc 7. Petite four: 3 types of small pastries to go along your tea/coffee order Each course is a chapter and comes with a little card which you can keep as a momento. They have very nice wine collection on their menu and a friendly sommelier to guide you to your taste. The wines are on the expensive side. But, overall the experience is totally worth the price. You may choose a 5 course or a 7 course menu if you are used to bigger plates.

This iconic restaurant has a new heart and it beats with as much passion. ( T R E A T ) What may seem like a small shift is seismic at its soul. Born and bred in France, Executive @ChefDavidThien officially joined the @cornerhousesg earlier this year, taking over from true-blue Singaporean Chef Jason Tan who helped this iconic establishment secure a MICHELIN Star (the latter is due to open his own fine dining place soon). To definitively put his own stamp on Corner House’s new menu, Chef David drew on his French heritage and life journey which includes the last twelve years spent working with Chefs of MICHELIN-starred restaurants in Singapore. I was very impressed by his French-Asian food, especially in terms of how he frames many familiar ingredients in ways quite novel to me. Just to be clear, I had made reservations to visit as a regular customer but at the end of the meal, was told my bill “was taken care of”, so thank you again Chef David for the surprise. With housemade sourdough, squid ink-marbled “you tiao” (dough fritters) and curry brioche rubbing shoulders, the bread basket paved the way for the rest of the meal. The French-Asian theme was signed, stamped and delivered with the accompanying unsalted Bordier butter and an ingenious #Belachan butter. Our lovely server presented every course well but I was glad she also left a card with additional information. Written in Chef’s own words, they provided extra context which made me appreciate his creations even more. And that’s how I learned of the rationale behind the exquisite snacks named “Spirit Of Singapore” which comprised of a pappadum cradling Sri Lankan crab, vadouvan spices and dhal aioli, a lettuce cup with Grass-fed Beef Tartare dressed in Thai herbs and a French-Malaysia/Singapore brioche sandwich featuring comte cheese and a strata of “otah” made with Obsiblue prawns, local mackerel. Also, the reason why Chef David chose to elevate the humble Achards (pickled vegetables) into a stunning appetiser with Japanese hamachi, burrata and a granita made from the bracingly tart and spicy pickling juice. The charming backstory to his “P’tit L’ail” was revealed on another card. An immensely tasty dish which seemed to be one with the verdant surroundings, it featured chives broth with “wok hei”-perfumed rice noodles, scallops and Carabinero prawns. If it wasn’t for the explanation, Chef’s take on the carb course could have left me perplexed. I doubt beansprouts have ever played such a major part in a MICHELIN Star restaurant but in that petite bowl, it shone with the company of Hokkaido uni, uni sauce, Parmesan and lemon. Learning the reason for “Wagyu 2-Ways” brought forth a chuckle. And I must say, both of Chef David’s Japanese-influenced beef dishes sparked great joy in me. While the first, a contemporary take on Sukiyaki boasted silky A4 Wagyu and morel mushrooms, the second, a Wagyu Tartare Ochazuke with toasted furikake, was the gastronomic equivalent of a cuddle. Rounding off lunch was a palate cleanser where herbaceous fruitiness ruled and dessert was the popular Mont Blanc, tackled through deconstruct with gently sweet Azuki red beans replacing the classic chestnut. But surprises lay in store. I shan’t spoil it for you as you ought to experience it yourself. The meal ended with petit fours so gorgeous I felt a twinge of guilt eating them but of course I did. And they were fabulous. Chef David will launch a Chef’s Tasting Menu soon enough but for now, lunch is available in 3 / 5 / 7-course Omakase-style options ($78 / $148 / $218) while dinner is offered in 5 / 7 courses ($168 / $218). For a point of reference, I had picked the 5-course.

4/5 4/5

COMME UN BUENO The main dessert came in the form of a rich "COMME UN BUENO" with ice cream as well as crisp wafers made with Millot chocolat stacked atop fragrant Hazelnut paste, Caramel, and nuts. Decadent, the combination was classic and foolproof. Part of the Terre & Mer Lunch Menu ($298/Pax)

Douceurs Last of the course, the Douceurs were promptly served - think refreshing lollies, fresh fruits, bittersweet Tonka Bean Chocolate Tarts, and competent caramelized Vanilla and Rum Canelés. Each were wonderfully distinct and well-executed! Part of the Terre & Mer Lunch Menu ($298/Pax)

For Funky 1-for-1 Pizzas in Bugis For a change from your usual flavours, look to this Bugis gem. The community loves their Sausage & Potatoes ($34), which melds purple potatoes with sausage, rocket and blue cheese. With 1-for-1 on Burpple Beyond, bat for a second (safer) pizza like the Prosciutto Parma e Rucola ($32) that stars 24-month aged parma ham! Photo by Burppler Rachel Chua

Another 1-for-1 set exclusive to #burpplebeyond users. This was a 5-course meal that was sure to fill your stomach up. The mains was a grilled pork chop that was very tender and succulent. We enjoyed this although we were already feeling full when we got to this course. The starter with a cold cut platter that was so generous in serving, we only manage to finish it together with our mains. Salad was a mix of fresh greens while the hand-made spaghetti was packed with flavours and lots of grilled mushrooms. It did not end there. The dessert for the meal was also a big serving of raisin butter cake with lemon custard cream and vanilla ice cream. A hearty and tasty meal from start to end while we look forward to a change of menu for our next visit.

In today’s edition of #BurppleNotSadLunch, making use of #BurppleBeyond was a great mid-week booster! • Get your hands on the 1 for 1 treat at @atmastelsg and you’d get yourself some delicious slices of pizza. • We had both the Quattro Formaggi ($25) and the Prosciutto e Funghi ($25), but only at the price of 1 thanks to Burpple Beyond! • Handmade dough made into a light tasty base and topped with San Marzano Tomatoes, Mozzarella, Ham, Pan-fried King Oyster, Shimeji Mushrooms, Grana Padano & Extra Virgin Olive Oil - this pizza is a simple, but yet packed with so much flavour. • It’s no wonder they made it to the Hot 100 on @burpple as you can feel the heart of the team brought their service and great food.

Sourdough Loaf - Field ($9) This was one of the best sourdoughs I’ve had! It’s chewy but not till the point of a jaw ache, with a well-balanced flavour. A quick search of ‘firebake’ on my telegram chats would show that “I think firebake’s one is v nice/the best/rly good” 🤪 Pictured is a slice slathered with Tasmanian walnut butter, but I eat it plain as well, because it’s that good. I’m really sad that they have ceased operations, thank you Firebake for the great sourdough! :)

Cheesymite [$4.50] Big, flaky, buttery. Would love for the vegemite adn cheese taste to be more pronounced though.

Rustic Chicken Pie [$12] Pie had chunks of chicken mixed with the vegetables, though the mushroom was kind of lacking. We were quite disappointed upon cutting the pie open as it wasn't nicely filled. It was too salty for our tastes as well. Tbvh - personally, would prefer the old school chicken pie.