A comforting bowl of laksa that was on the saltier side, as I could really taste the richness of the dried shrimp in the broth. It was mildly creamy, on the sweeter side, and much less spicier than their competitor across the road. And unfortunately, I do prefer mine creamier and spicier. However, the prawns here were bigger and fresher though!
Rate:🌟🌟🌟
A set that comes with braised pork rice, flavoured egg, and braised cabbage. The braised pork was fatty, which gave a nice soft melt in your mouth texture with every bite. Very nice braised flavour, and unfortunately for me it was way too fatty to my liking. I enjoyed the flavoured egg, but the braised cabbage was so soft and good! Overall, worth it for the price, though it would definitely suit people who prefer fattier pork in their luroufan!
Rate:🌟🌟🌟🌟
A very comforting bowl of kueh chap at an unassuming coffee shop near Siglap Centre. I thought that the broth and gravy had a nice balance between being too herbaceous or too salty on the palate. The kueh was silky smooth, but I also realised that it’s a tad bit thicker and chewier than usual. A nice change, but I do like mine softer. If you don’t eat innards, the uncle is very happy to exchange the portions accordingly for you. Chilli is really good too!
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Seems like a popular bahn mi spot with the pretty sizeable queue that I’ll always stumble across over the weekend - and I finally got down to trying it. Considering how there are a few Vietnamese food options around the area, I didn’t know if this was a tourist trap, with its pretty appealing decor and even a little Nasi Lemak + otah stall at the side. But I thought that the bahn mi was pretty decent, with a plus point being really filled with ingredients like cucumber, coriander, lettuce, and beef. Also realised that they don’t have pork options here!
Rate:🌟🌟🌟
A dish that looks small but boasts a bold flavour. And because of how full-bodied the execution of the bone marrow was, I’d recommend sharing this lest you get sick of it too easily. I enjoyed spreading the bone marrow on the garlic bread and pairing it with the beef - essentially constructing the different elements of this dish together because it complemented one another so well. The sweetness from the caramelised onion was a nice touch, but like the grilled lamb short ribs - the strong flavours got too overwhelming after a while.
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Fresh and plump oysters which I enjoyed. It was dressed with raspberry, vinaigrette, and ikura, though the raspberry wasn’t very apparent to me.
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Can understand why people say that the short ribs are on the gamier side, but I personally thought it was manageable, perhaps even worth it because the meat was really fall of the bone kind of tender! And helping to balance that gaminess was the interesting choice of pomegranate and toasted almonds which gave both a crunchiness and sweetness to the lamb. I did think that by the end, the lamb was too greasy which made it feel much heavier on the palate.
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A fish head charcoal soup at night, Xin Heng Feng operates a booming fishball noodle business in the morning, with snaking queues when I went at 9am on a weekday. I figured that what makes them so popular is their efficiency, though each bowl made on the spot, as well as their affordability. This large bowl of noodles cost $5, with a generous portion of ingredients. And not so much your classic fishball noodle with minced meat and fishballs only - they have wantons and lean meat as well. However, flavour wise, I didn’t think much of it. The soup and ingredients were nothing special, and the noodle was a tad bit dry as well. That being said, this still satiated my need for a classic Singaporean noodle breakfast.
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Finally tried one of the most famous Greek cuisine spots in Singapore after all the procrastination. Really wanted the seafood platter, but got really unlucky as all kinds of fish were out of the stock then - so went for the grilled meat board which had lamb, sirloin, and filet mignon. No regrets. The meats were all beautifully bursting with flavour. Preferred the filet mignon over the sirloin because it was more tender, and also less chewy. The greatest of the board was the lamb chop - tender, fall of the bone kind of deliciousness, with none of that overpowering gaminess.
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If you’re a fan of grilled octopus, please put this on your bucket list. One of the best I’ve tried, even though it’s marinated simply with vinegar and olive oil. The smokiness from the grilled octopus was terrific, and the texture was impeccable - not too mushy or soft, nor too chewy (you know how octopus gets sometimes). Missing it already🫠
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Greek macaroni, beef, baked with béchamel and a homemade Greek tomato sauce. Apart from the uniquely shaped tubular macaroni, the whole dish tasted like a classic lasagne🤭
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One of the priciest salads I’ve had but I would totally get it again. Loved how the vegetables tasted so fresh and the combination of olive oil and vinegar struck such a delightful balance. And the feta cheese was really the showstopper in this bowl of salad, giving a creamy texture with a slight tinge of saltiness with every bit. This is coming from someone who thinks that salad is a waste of money!!!
Rate:🌟🌟🌟🌟
