They don't use pork for the soup so this is practically like Asian prawn bisque. Soup refills allowed 😅 #burpple
Best herbal style BKT to have on those cold rainy days! I mixed mine with pork ribs and kidneys! Throw in a bit of raw garlic (provided at the side) and some cut chilliest inside the soup and I'm good to go!!
Extremely fresh Thai steam fish!!
When u feel like mutton chop but also want mee goreng! Loved the chips! Soggy and crispy at the same time! #burpple
Damn shiok!
One of the famous places for Charsiew!
Then try this: Crab meat with roe & guts grilled in shell ($13). The raw quail's egg is meant to be mixed into the crab paste – made of its "guts" (read: innards) – to give it a nice, creamy body. Don't be put off by the shade of murky green—the sweet crab paste was absolutely delicious. It tasted like the briney cousin of century egg sauce; so good I polished it all off with the rice from my kaisen chirashi don.
One of their signatures from the days when they were in Toa Payoh; linguine, homemade truffle paste, mushroom, truffle oil, cream and mozzarella cheese. A comforting baked pasta dish with a good amount of stringy, melted cheese that covers the entire pan with pasta beneath, this would fit well with truffle fans for it carries the flavour evidently throughout, with bits of mushrooms everywhere for an earthy, bouncy bite.
This Sea Urchin Carbonara: the very first carbonara I was willing to try, and the only one I fell head over heels in love with. Back then it was served as a much smaller portion, with a thicker uni cream sauce and way more bacon. Today though, portion's larger, bacon's lesser, and uni cream is sweeter and more buttery than I recall. The pasta's still as fantastic as before, perfectly al dente with a nice bite to it; but the sauce I fell in love with ain't the same no more. Biggest annoyance: the butter separates halfway into my meal.
$12 for this huge bowl of goodness! Can be easily shared by 2 people, but a greedy person like me can finish this and be really really full!!! Best place to have this dish in my opinion!! You can choose different levels of spiciness and medium always seems to be the best for me!
Then try this: Crab meat with roe & guts grilled in shell ($13). The raw quail's egg is meant to be mixed into the crab paste – made of its "guts" (read: innards) – to give it a nice, creamy body. Don't be put off by the shade of murky green—the sweet crab paste was absolutely delicious. It tasted like the briney cousin of century egg sauce; so good I polished it all off with the rice from my kaisen chirashi don.
