The "Hor Mok" hid a treasure trove of seafood in the green curry-based otak. There were whole prawns (peeled except for the tail), pieces of fish and squid as well as a "cushioning" of shredded cabbage and carrots at the base. All the seafood tasted fresh but I need to highlight that the squid in particular, was exceptionally springy and tender. The otak paste complemented the seafood nicely as it's light and slightly fluffy. I found it mild in terms of spiciness, so even those of you who usually avoid anything spicy, should still be able to indulge in this.
Oh and just to add, with every order of "Hor Mok", you automatically get a free glass of fresh coconut juice because they need to crack open a fresh Siam coconut to prepare the dish. Double happiness indeed!

From Gyunami, which opens today at Amoy Street Food Centre at the same row as the famous Han Kee Fish Soup. Only offering one item, they were running an opening promotion where folks who like their Facebook and Instagram pages get free shavings of truffle (only available today; yes I mean both the free shavings of truffle and truffle option itself).

This mountain of a roast beef don costs only $10 — yes, it's pricier than your usual hawker fare but it's still affordable for a Wagyu Roast Beef Don at other places. Found the slices of beef rather tender without a need to chew too much, and it gets topped off with an egg yolk and sour cream on top of a bed of rice. The sour cream might sound rather odd but it cuts off the meatiness of the don perfectly, while the egg yolk adds a silkier touch to the entire bowl when mixed up with the rice. A pretty value-for-money deal — kudos to the young hawkers who are running the stall!

I am not a regular soup drinker and it's not one of my first choices of food to go for anywhere (my family doesn't drink soup regularly either). Still, pretty impressed by the ones served here at Lim's Soup — sure, the coconut flesh may be a little stiff if one can get any, but it's definitely not meant to be had (it reads "old" for a reason — probably shouldn't have done so myself oops 🙊). The soup is absolutely clean in its flavour, yet carries a light, refreshing sweetness that comes from all the herbs and the coconut that wasn't particularly intimidating for one that dislike anything with a strong herbal flavour. The chicken comes really tender, with meat that comes off the bone easily and goes very well with the soup by just adding the dash of savoury flavours it needs for the right level of contrast. Even the rice that comes on the side deserves a mention — the crispy whitebait was certainly a clever touch to add some saltiness and crispness to the rice (totally a sucker for that). Didn't expect myself to be enjoying the soup and rice here this much!

PS: it's probably recommended to place reservations for the soups especially for those heading down for dinner — saw a couple of folks who seemed to be their regulars picking up their takeaway orders at the stall while they were completely sold out in the evening.

Let's zoom in to Lim Soup, a stall located in the Dong Fong Fatt coffeeshop at Bukit Merah Central, which specializes in double boiled soup and run by young hawkers. Their signature Old Coconut Chicken Soup has no added MSG and the natural sweetness of the broth comes from the coconut water and numerous Chinese herbs. Employing a slow steaming technique, all the goodness are contained inside the coconut, ensuring customers get a healthy and wholesome soup experience.
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Lim Soup
Address: 161, Bukit Merah Central, Singapore 150161
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#yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #hawkerhopping #hawkerspotlight #sghawkersrock #burppleyounghawkers

Out of the eight courses I had, this octopus was my favorite dish. Octopus tentacles were sliced and crowned with lardo, which was torched to bring out the flavour of the cured fat.
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The savoury succulent octopus was contrasted by the bed of finely chopped potatoes which were lifted by zest, so I really enjoy eating the lardo, octopus and potatoes all in a single mouth. I'm a fan of grilled octopus, and I find this to be one of the better ones around.

Didn’t eat this because I don’t take beef but it reminded me so much of Greyhound Cafe’s Complicated Noodles! Main star here’s the hand-chopped US prime beef to be paired with the truffled confit egg yolk and lettuce or roasted seaweed.

What makes the Assam Laksa at Penang Bagus special is that their noodles are brought in from Penang. Unlike most stalls in Singapore that use the easily-available thick beehoon, this imported variety is less "perfect" in appearance but is capable of absorbing the gravy better. Which makes every mouthful much more flavourful.
Speaking of the "assam" gravy, the one here is not mouth-puckeringly sour (well, not on the day I was there anyway). So that's good news for some and not-so-good for others depending on your personal preference (I was happy enough with it myself). Also, once the fine pieces of fall-apart sardine are stirred in, the gravy thickens into a full-bodied consistency which is lovely. I was pleased that they're really generous with the garnish of pineapple, cucumber, lettuce and onions too.

Sup Buntut Oxtail which is a broth swimming with a generous amount of carrots, potatoes, tomatoes and oxtail meat. The vegetables added a touch of sweetness to the dish as well.

Read more: https://www.misstamchiak.com/impian-wahyu/

Nyonya-inspired Assam Fish Brown Rice Bowl. Expect a huge portion of haddock fish doused in a house-made assam sauce that contains cubed zucchini, sliced mushrooms and organic tomatoes. The dish comes with an onsen egg and a side of greens too. 

Read more: https://www.misstamchiak.com/thrive-kitchen/

H O S T E D
All of us at the table went gaga for this modern interpretation of a chendol by Assistant Head Chef Miller. It was cleverly done with coconut snow (all hail the magic of nitrogen freeze-drying), crisp coconut meringue and pandan jelly noodles. Bringing smooth creaminess to the party in the bowl was a rich gula melaka ice-cream. The finishing touch? A drizzle of fragrant gula melaka syrup (swipe to see it being poured on).
I have to say, I do love the fact that everything is made in-house too.

Sea Urchin Flavoured Hokkaidon (S$14.80)
Sea urchin rice 🍚, scallop, salmon, tempura bits, ikura, negitoro
Available at @TeppeiSyokudo in @PlazaSingapura
A hint of a rather faint sea urchin taste, peak up with crunchiness of the tempura bits, brought down by the slightly dry rice.
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Teppei Syokudo
Address 🏠 : 68 Orchard Road, # B2-20 Plaza Singapura, Singapore 🇸🇬 238 839
Tel ☎️ : 6266 6382
Open 💈 : 10am - 10pm
MRT 🚇 : Dhoby Ghaut (NS24/ NE6/ CC1)

4 munchies: Doused in thick, tangy rempah that had a similar flavour profile to assam fish curry, the locally-farmed barramundi was cooked to perfection. Firm, meaty, and moist with lightly crisp skin, every bite was packed with bold flavours that wowed my senses. Garnishes include crunchy okra, chewy dehydrated pineapples, and juicy vine-ripened tomatoes – all of which added zing and tang of the dish! #Burpproved

This was a hosted meal by Po Restaurant; many thanks to Canon Singapore and Ogilvy PR for the warm hospitality!