Beautifully plated, the D-24 mochi sits on a bed of fruits. This mochi is made with NO artificial flavours, preservatives or dairy. Cut open to reveal the D-24 puree filling. They also serve MSW mochi too!

This Mao Shan Wang ice cream was a crowd pleaser! Made by 100% real durian flesh, it has a creamy texture and befitting of the recipe curated by a World Pastry Champion 🍨

Tried the top selling dessert here. This Musang King Burnt Durian Cheesecake is made by the team's award-winning World Champion France Pastry Chef.

Love creamy cheesecakes and I couldn't wait to try this durian one! The cheesecake comes with a beautifully bruleed burnt crust. It is rich and has a melt-in-your-mouth texture. We had this served during an event and was told the servers didn't follow the thawing instructions. Hence, some parts were still slightly frosty but I reckon it wouldn't be an issue with proper thawing 😋

Ordered the set meal here. This came with an assortment of tempura (chicken, squid, prawn, pumpkin, mushroom and long bean) on top of multigrain rice. I opted for the spicy sauce, but stole a mouth from my dining companion's original sauce. Prefer the original one. The set also came with a bowl of fragrant yet comforting udon 👍

Possibly the most controversial fruit, durians! The King of fruits is an exotic fruit most recognisable by its pungent smell 👑

We tried the grey husk 猫山王 durian here. The bitter-sweetness easily won all our hearts and tummy 💞

Stumbled upon this dessert place tucked in the heartlands. We ordered the taro snow bingsu ($13.90) to share. Topped with a scoop of ice cream, this came with chewy yam mochis, roasted coconut and red bean toppings. Looks appetising but wished that the yam taste could have been stronger. The cozy dessert place is nicely decorated and is a good spot to catch up with friends if you're in the area, without travelling too far 💜

Was intrigued when I first heard about this item. This is double boiled for hours to give a golden blend of creamy cheese and all-time immunity booster champion.

The festive Yeongyang Booster Set, $55 (U.P. $70) comes with 1xKkori Gomtang, 1x Cheesy Ginseng Chicken Hotpot, 1x Washugyu Striploin Hot Plate, 2x Hibiscus Berries Mint Tea. From 18 Nov 2021 - 16 Jan 2022, you can score a 1-for-1 voucher to savour the Kkori Gomtang again in their next visit. T&Cs apply.

Both hotpots are also available a la carte at $20.

Tried the new festive Yeongyang Booster Set, $55 (U.P. $70). Included in the set is this sizzling plate of 𝗪𝗮𝘀𝗵𝘂𝗴𝘆𝘂 𝗦𝘁𝗿𝗶𝗽𝗹𝗼𝗶𝗻 (MBS 9) is also available a la carte for $25.

Also included in the Yeongyang Booster Set is the 𝗛𝗶𝗯𝗶𝘀𝗰𝘂𝘀 𝗕𝗲𝗿𝗿𝗶𝗲𝘀 𝗠𝗶𝗻𝘁 𝗧𝗲𝗮 (also available a la carte at $4) - glowing with antioxidants and berry-flavoured refreshing notes.

Limited to 10 servings daily, we had the exclusive Oxtail Hotpot. The holiday season is a time for indulgence, but it does not mean you have to let your healthy eating habits fall by the wayside. We tried the Yeongyang Booster Set with three master boosters, one of which is 𝗞𝗸𝗼𝗿𝗶 𝗚𝗼𝗺𝘁𝗮𝗻𝗴 (𝗢𝘅𝘁𝗮𝗶𝗹 𝗛𝗼𝘁𝗽𝗼𝘁).

Simmered for hours, the natural flavours of the oxtail is infused into the rich and milky broth. The collagen-based broth is warm and nourishing, while the meat is tender.

Also available ala carte for $20.

Had the opportunity to try the rich and flavourful spread prepared by talented wedding gown designer and chef Caroline.

We tried the
🦞 𝗕𝗕𝗤 𝗟𝗼𝗯𝘀𝘁𝗲𝗿
🐓 𝗦𝗽𝗶𝗰𝘆 𝗦𝗵𝗿𝗲𝗱𝗱𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 (pictured)
🍜 𝗕𝗮𝗸𝗺𝗶 𝗚𝗼𝗿𝗲𝗻𝗴 (𝗙𝗿𝗶𝗲𝗱 𝗡𝗼𝗼𝗱𝗹𝗲)

🌟 𝗦𝗮𝗺𝗯𝗮𝗹 𝗨𝗹𝗲𝗸 𝗠𝗮𝗻𝗴𝗴𝗮
This appetising starter is not for the light-hearted. The mango chilli is best eaten in small portions simply because of the heat. The paste makes a delicious pairing with keropok (crackers). Not to be missed for the spice lovers! 🥭

🌟 𝗣𝗲𝗿𝗸𝗲𝗱𝗲𝗹
Known to us as 'begedil', the potato fritter is crispy on the outside, soft on the inside. Not the most complicated dish on the table, but one that I definitely enjoyed! 🥔

The dishes are modified for less oil for a healthier version of authentic Indonesian food. I am also impressed by the love of food that runs in the family. Besides the authentic Indonesian food that Caroline cooked from scratch, her husband also serves up Hainanese Western food at Mariner's Corner. Together, they have raised an aspiring 10-year-old baker who helps out with the operations of Rempah Rempah. All I can say is the love for food is evident in this family 💖

From top left (in clockwise direction), we had...

🍆 𝗧𝗲𝗿𝗼𝗻𝗴 𝗕𝗮𝗹𝗮𝗱𝗼 (𝗖𝗵𝗶𝗹𝗹𝗶 𝗔𝘂𝗯𝗲𝗿𝗴𝗶𝗻𝗲)
🍳 𝗧𝗲𝗹𝘂𝗿 𝗕𝗮𝗹𝗮𝗱𝗼 (𝗖𝗵𝗶𝗹𝗹𝗶 𝗘𝗴𝗴)

🌟 𝗕𝗲𝗲𝗳 𝗕𝗿𝗶𝘀𝗸𝗲𝘁 𝗥𝗲𝗻𝗱𝗮𝗻𝗴
Slow-cooked for hours, the beef rendang at Rempah Rempah by Caroline is notably different from the Singaporean-style rendang. This traditional padang rendang is a rich, flavourful and tender dish that stays true to its Indonesian roots 🐄

🌟 𝗧𝗲𝗺𝗽𝗲 𝗢𝗿𝗲𝗸
I have to admit I'm not usually a fan of tempeh, but this crunchy variation certainly got me hooked. Makes for an addictive protein-rich snack to munch on, I would have this fragrant sweet sauce tempeh any day!

Simmered in a rich blend of Guinness stout, the beef cheeks were tender with savoury-sweetness. We appreciated how the Guinness taste is apparent but not overbearing. The mashed potato is thick and creamy too 🐄🍻

Reasonably priced with burpple deals, though the portions can be a little small and reading the other reviews, consistency seems to be lacking. Albeit a little disappointed that we couldn't order the scallop risotto with burpple, that disappointment was quickly displaced when we tried our food.

Realised belatedly that they serve unique Singapore-style cocktails 🤯 Are you game to try?🥂

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