At an affordable $20 a pop for a DOUBLE quarter-pound Angus chuck patty, it was absolutely bursting with medium-rare juicy (read: greasy) beefy goodness right down to their centres.
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And we were so delighted that this Katong joint didn't try to suffocate the twin stars of the show. Gone were the patently unnecessary slice of tomato and lettuce. The acidic pickles were politely (and correctly, in our opinion) placed on the side to be inserted at our discretion. In their places came a distinctive red wine onion chutney and a surfeit of smoked American cheese - as if the perfectly-seared patties didn't have enough of that.
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Only problem is that the buns were obtrusively humongous and thick - the same problem which plagues popular burger joints like Wildfire.
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And we really love KinMoo's version! It was quintessential comfort food - the kind you have on a lazy, rainy Saturday night to satiate a ravenous post-World Cup appetite.
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At $7.50 a bowl, you get a MASSIVE portion. Though pricier than the norm, it's definitely value-for-money. The flavours and textures were fantastic, their locus in the tried-and-tested formula of garlic and fat. The springy egg noodles came drizzled (over-enthusiastically and very sinfully) with fragrant garlic oil, and further embellished with crunchy fried garlic bits and a heart-stopping amount of pork lard. Was it a little too salty for the Singapore tongue? Perhaps, but then again, we wouldn't begrudge the occasional indulgence.
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The savoury shoyu marinade on the beef and rice was so very fragrant, but the real game-changers were the aromatic fried garlic slices interspersed amongst the beef slices, which brought to mind the garlicky goodness of Japanese fried rice.
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In every mouthful you'll taste EVERY layer of this exquisite creation: First the light bitterness of chocolate powder, then the creamy sweetness of mascarpone, and ending with a potent alcoholic-coffee oomph of the soaked savoiardi. At $7.50 a pop, (food)orgasms don't come any cheaper than this.
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Despite not being their signature ramen, the [Tonkotsu Original Ramen], priced at merely $13.90 pre-taxes, far surpasses any tonkotsu variants we have sampled so far.
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While the tonkotsu broths at Tsuta and Ippudo deliver far more assertive, in-your-face pork flavours which diminish very quickly into post-meal guilt and greasiness, the broth here was wondruously complex and nuanced. Here the sickening oiliness was virtually absent; it was clean, light and nourishing - almost reminiscent of Chinese chicken soup - yet it possessed such depth and focus, the robust umami flavour permeating each mouthful. A definite must-try, we'll be back for more.
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There used to be less fried batter coating the tofu but nonetheless, it's still a pretty awesome dish.
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Think tau huey (beancurd -- but the texture and consistency are much closer to that of a tofu), but with a truly-exceptional layer of black sesame-thingy on top. Very light and sweet! We ordered three desserts, but this was the best of the bunch -- a nice finishing touch to what was an outstanding meal. Comes highly recommended!
10/10 ambience -- I loved the cozy atmosphere, but it was pretty hard to have a conversation across the table.
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It was almost too beautiful to eat -- a surfeit of dark chocolate pieces resting on the mascarpone mousse, with a small pipette filled with coffee liquor + marsala + rum. Sounds exactly like the recipe I got off Google -- but obviously their presentation is A+, and they used A LOT OF ALCOHOL.
While I like my Tiramisu bitter, the bitterness from the dark chocolate + alcohol was reeeeeally potent -- it tasted pretty alcoholic. In fact, I have huge doubts about the wisdom of using dark chocolate pieces instead of just the usual cocoa powder -- it really changed the conventional texture and taste of Tiramisu. What a pity though -- the mousse was really well-done, and I'm sure a better balance between the flavors would have been ideal. So the hunt for the perfect Tiramisu continues urgh.
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The skin was roasted to perfection, while the little slivers of fat underneath provided a nice texture + just enough oiliness to each bite.
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The sauce was toothsome if just a tad salty. The beef slices, however, were served cold and tasted rather flat. We noticed that the cooked beef slabs were just lying on a skillet waiting to be sliced - which looked pretty unappetizing. For this price point, we probably shouldn't be complaining, but we can't help feeling a little disappointed given the recent hype.
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I prefer carrot cake dryer, with the egg fried to a crisp and radish pieces lightly burnt around the edges, giving a nice smokey aroma + crispy texture of fried korea pancake to the dish. And not to forget the generous amount of chye poh embedded within! Ah, the perfect breakfast food.
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The cake was moist and soft, more bitter than sweet, and complemented perfectly by the velvety mascarpone layer. .
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