Tonite’s dinner at @TaDaBistro with dishes from the new menu which released about a week ago.
POKE YOU (S$16)
Truffle salmon, Flavoured mix rice 🍚, Salad 🥗, Corn 🌽, Pineapple 🍍, Pumpkin 🎃 seed and Ebiko
Topup S$1 for Cherry Tomato 🍅 for additional condiment
(Note 📝 : if you LIKE & SHARE @TaDaBistro Facebook page, you will get a free condiment)
Created for OL who want to grab something healthy on the go. Crunchy, nutty and juicy combination.
.
SALMON AND EBIKO (S$18)
Smelt great of seaweed when served. Simple looking pasta 🍝 dish but mixed together it tasted yummy.
.
CORN 🌽 FED CHICKEN 🐓 (S$17.90)
Green sauce, spiced poached tomato 🍅, salad 🥗 and chicken 🐓 jus
The chicken 🐓 was tender and moist, served on a bed of broccoli 🥦 purée, with sweet pickled tomato 🍅 wedges.
.
PAN FRIED SALMON (S$21.90)
Green sauce, spiced poached tomato 🍅, salad 🥗 , edamame and chicken 🐓 jus
Served similar as the former dish. Unusual having a salmon dish served with chicken 🐓 gravy.
.
WAGYU STRIPLOIN (S$24.90)
Whipped potato 🥔, grilled onion and beef jus
The meat was tender, served with milky and buttery mash.
.
BACON AND EGG (S$9.90)
All-time favourite with bacon 🥓 , egg 🥚 and mozzarella cheese
10” pizza with super thin crispy crust.
.
PRAWN TWISTER (S$12)
Marinated prawn wrapped in pastry skin.
Made in home with crunchy prawns in it. Served with sweet chilli sauce.
.
TRIPLE J (S$12)
Tender and juicy wings accompanied with homemade blue cheese sauce.
The chicken pieces were pretty flavourful on its own.
.
ONION RING (S$10)
Served with homemade garlic mayonnaise.
Seldom could one find onion rings made in house.
.
BASILIC CHIPS (S$10)
Basil infused potato
Another made in house item. Quite addictive that one can’t stop with one.
.
HAPPY HOUR 3pm to 7pm daily
Wine S$8++/ glass
Stella Artois/ Corona S$40++/ bucket
Asahi S$45++/ bucket . .
.
Ta-Da! The Bistro
Address 🏠 : 51 Bras Basah Road, # 01-03A Manulife Centre, Singapore 🇸🇬 189 554
Tel ☎️ : 6560 0859
Open 💈 : Mon - Sat : 11.30am - 10pm
MRT 🚇 : Bencoolen (DT21)
Note 📝 : Free wifi
Digital Jukebox available.
Mammy Pancake 媽咪雞蛋仔
makes gai dahn jai in town using quality eggs from Holland and creative fillings.
We had the chestnut ones which were filled with “gao luck”. Crispy and fragrant. #DFDHongKong
I found the spicy garlic bits, fried till crispy and fragrant, to be the best part of the dish.
Otherwise, the crab was not particularly memorable, unfortunately. Not as fleshy or juicy as expected. Perhaps the restaurant has become too touristy.
#DFDHongKong
They symbolise 團團圓圓 which is togetherness.
Auntie from the dessert shop was scolding people who asked if there were any more dumplings. NO MORE.
And Guess what we found in the Sesame Paste. Such a blessing.
After this, we not only 團圓 but 圓圓. #DFDHongKong
4.5 munchies: Just thinking about the ayam goreng served at KL’s most popular nasi lemak restaurant makes my mouth water. The sizeable chicken leg was absolutely smashing – superbly juicy and deep-fried to golden brown crisp perfection. It scored additional brownie points for sprinkling the same savoury batter that had a hint of ginger fragrance atop the chicken generously!
What also really impressed me was the well-cooked rice. With no clumps of overcooked rice on my plate, every grain was so fluffy and infused with distinct coconut flavour. 5 munchies if only the sambal were slightly sweeter and spicier!
The hype (and consistency over the years) is real, guys! #Burpproved
Tried on the last day and it was a pretty good ending to the trip - definitely better than what we can get back home.
G’s Tsuchiya tendon (1,050¥) was served in a cute wooden rice bucket, with shrimp, squid and assorted vegetables while I got the half sized Shichifukujin set (1,400¥, comes with 2 shrimps, conger eel, vegetables) because I wanted somen noodles instead of rice. The soup took me by surprise with pleasantly zesty yuzu flavours in it! Batter were light, crunchy; flavourful but not overly so, so you can still taste the true flavours of the fresh ingredients within.
Happily went around telling people how easily we found places serving good food without planning (this was merely in the Eki Marche, ie “Station market”) - and well as it turns out it was opened by a 2-Michelin starred establishment, Shunsaiten Tsuchiya. So yep it’s worth a try and as we went before lunch, we didn’t have to wait😁 #burpple 📍天丼つちや / Tendon Tsuchiya
Eki Marche Osaka (Osaka Stn)
Specialising in dishes prepared using free-range Kyoto "red" chicken, 地鶏家心 Jidoriya KoKoRo was a nice find after visiting Byodoin Temple. And while packed during lunch, we managed to get a seat pretty promptly and was offered the set menu available between 11.30am to 2.30pm.
Having the Tsukune Lunch (1080 Yen), the set came with the minced chicken skewers, fresh greens, sides, soup and a choice of ponzu with grated daikon sauce or a simple egg yolk to dip. But the glaze was the highlight for me as the slightly sticky “tare” really balanced and complemented the succulent meat with its savouriness as well as sweetness. There was also a light char which added to the whole appeal.
.
📌Japan, 〒611-0021 Kyōto-fu, Uji-shi, Uji, Myōraku, 宇治妙楽25
Charred chunks of chicken thigh that is cooked with chili — simple as it may sound, but this was simply addictive; so much that it was cleared in no time. The chicken thigh had been sliced into bite-sized chunks; a thoughtful touch that makes it work well even as a bar bite. The chicken chunks are tender and succulent; savoury and slightly smoky whilst accompanied with a manageable hint of spiciness that shouldn’t be a bother for those whom are able to take moderate level of spiciness.
PS: We visited during dinner hours so the lunch bowls were no longer available; go for the Burnt Chili Chicken Rice Bowl on the lunch menu to get this all along with an onsen egg and rice that makes for a very scrumptious lunch. Would really want to go for that if I can!
Betcha haven’t had eggplants in curry rice before?
G opted for their daily stewed meat and his was the boring plate of good ol sweet corn and eggs.
Ingredients overload for mine because I love variety. Egg, pork cutlet (freshly fried - super crisp and juicy!), eggplants and cheese. I totally forgot having added the cheese so it was a pleasant surprise when the cheesy goodness appeared, amongst the sea of thick, creamy, rich curry with mild spices that despite being typical of most jap curry, isn’t too sweet; and of course, pickles!
As usual, their rice is so good. So despite being so darn full, I finished it all up to the last drop of curry. 📍Oretachi no Curry ya x Ramen Koji Labo 俺たちのカレー家
14-13 Nanbasennichimae, Osaka 542-0075
#burpple
五拼 5 combo: 牛腩 Beef brisket 牛筋 Beef tendon 蘿蔔 Raddish 墨魚丸 Squid ball 雲吞 Wanton. Go full on for the maximum ingredients in this iconic HK Street noodle. The options for ingredients are beyond boundaries: think chicken wing, soy cake, sausages, pork skin, pork shoulder, cuttlefish... the list runs on. Served in a piping hot bowl of soy braised broth and noodles.
Pad-Thai, a traditional Thai favourite of many Thais and Singaporeans alike! Here, it's a dish consisting of rice noodles stir-fried with succulent and extremely fresh prawns, crunchy bean sprouts, fragrant roasted peanuts and egg. It seems to me that only a woman will be able to make a superbly authentic Thai dish, just like our moms! Their edge over a male cook? The love and passion that they inject into cooking a dish for their loved ones, which is so similar to that of our Peranakan culture, where the matriarch is always in charge of cooking all those marvelous dishes that nobody else is able to recreate.
Dunno why they have to emphasize it's hand peeled shrimps. What else do we expect, they use their mouth otherwise? ** just joking. My favourite wanton noodle in HK, not overly alkaline in the broth and really tasty shrimps in the wanton 雲吞 and shui gao 水餃. The broth also has lots and lots of shrimp roe 蝦子 which premiumnize (don't think there is this word) the consommé of compoy and anchovies 柴魚. The noodles 細絨,(which literally means fine fluff) are thin yet springy and 麵tastic!
