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It was a chance encounter with an all-natural turkey patty, but I was quite pleased with The Californian burger for its combination of ingredients, including Swiss cheese, diced avocado and truffle mayonnaise. Even though I did not get to pick up the burger with my hands because the bottom bun was already a little soggy, I was enjoying some theatrical effect of the patty bursting some jus from some knifework.

The waiter explained that this burger was an improved version from its initial appearance, as customers had given feedback previously that the patty was too dry. Well, I would just say that the “dryness” was acceptable since it was turkey meat that we were talking about. Any juicier or fatter would only imply that the meat was not lean, wasn’t it?

Paying an extra S$3.00 to this S$23.00 dish was a great decision made. Not that I did not like their fries, but their four pieces of onion rings was literally a big deal. Having coated with batter that did not soften, it felt like eating some onion cookies that tasted good but did not appear to be an overload of calories.

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While I was very used to seeing bacon-wrapped straw mushrooms or asparagus in grilled skewers, it might just be my first encounter with the prawn version. Indeed, this item was delightful with the prawn cooked just nicely, and the juiciness of the seafood played down the possibility of having an over-salty bacon and butter coat.

Wonder how it would be even more unforgettable if there is some Kewpie mayonnaise on them. Fattening, yes, but worth the calories!

Also available ala carte at S$18.00.

#BurppleEatup
#BurppleBeyond

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Cheers to having a platter of raw fish in an eat-all-you-can setting, and that was what Shin Minori could offer in their Omizu Buffet menu. The assortment might vary depending on the availability, but would usually come with 6 kinds of Sashimi if you would take all of them. Otherwise, the Sashimi could also be selected to your preference, ranging from salmon, spicy seared tuna, tuna, yellow tail, octopus or cuttlefish.

The most satisfying thing about this item was that the seafood were cut to the right thickness, and one could tell its freshness easily (I simply liked eating it with a bit of Wasabi). I would say that this item made a fantastic start to my meal, though I might also consider eating a few rounds of Sashimi as my meal too.

Thankfully, Burpple Beyond had my weekday dinner buffets covered as one of their deals, so for S$49.90 I could indulge in a Japanese feast for 2 pax. Awesome, isn’t it?

#BurppleEatup
#BurppleBeyond

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Cheers to having a platter of raw fish in an eat-all-you-can setting, and that was what Shin Minori could offer in their Omizu Buffet menu. The assortment might vary depending on the availability, but would usually come with 6 kinds of Sashimi if you would take all of them. Otherwise, the Sashimi could also be selected to your preference, ranging from salmon, spicy seared tuna, tuna, yellow tail, octopus or cuttlefish.

The most satisfying thing about this item was that the seafood were cut to the right thickness, and one could tell its freshness easily (I simply liked eating it with a bit of Wasabi). I would say that this item made a fantastic start to my meal, though I might also consider eating a few rounds of Sashimi as my meal too.

Thankfully, Burpple Beyond had my weekday dinner buffets covered as one of their deals, so for S$49.90 I could indulge in a Japanese feast for 2 pax. Awesome, isn’t it?

#BurppleEatup
#BurppleBeyond

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One has to constantly innovate to keep up with the competitive industry, but innovation need not refer to fancy fusion or absurd new creations with confusing palates.

By paying a little more, I tried their Satay Chicken Chop (S$10.90) which I enjoyed very much. Firstly, the sauce that was layered atop the grilled chicken was thick with a rich nutty flavour and mildly spicy. Secondly, familiar ingredients such as the diced cucumber and raw onion rings helped in balancing the Satay flavours, just like what we would have in their skewered forms (thankfully, no Ketupats here!). Lastly, the usual sidekicks — fries and coleslaw — helped remind me that this was still a Western meal, with the coleslaw especially maintaining its usual creamy consistency. Overall, it’s tasty and balanced, yet rich enough before it became an overkill.

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This year’s Halloween theme from Starbucks featured two versions of a green tea and chocolate combinations, and that gave a fresh taste from the previous “bloody” or greyish outlook. For that, the Franken Green Frapp-boo-ccino (right) seemed more appealing than the Midnight Chocolate Frapp-boo-ccino (left), as the former was a green tea base with a chocolate whipped cream on top, and vice versa for the latter.

Of course, both drinks came with this white chocolate topper in the shape of a ghost. Be prepared to break open the cup cover to retrieve the choc if you would wish to eat it. Not only that, but the beverage had also reflected a lack of novelty, given that this was probably the third drink within the year that used green tea and chocolate as the main ingredient.

After trying this drink, I thought I could have gotten more satisfaction from a Green Tea Frappuccino with added Java Chip for a self-proclaimed better combo.

I regarded their Ribeye & Truffle Aburi Rice Bowl (S$26.90) as a treat to myself for getting through the week. Or course, this dish did not have just an “atas” name, but the ingredients offered were also interestingly premium. Those cubes of char-grilled marbled ribeye steak were tender and juicy, and went very well with the shaved summer truffles and the truffle honey soy.

Break the onsen egg and mix the dish well, for the symphony of flavours would make one agree that the price tag was far from exorbitant, taking into account the quality of ingredients included.

The name’s a mouthful, but for those who grew up with Sesame Street, just be prepared for some sensory overload with their decor, merchandise and the creative menu with the Sesame Street theme until 29 December 2019, before they changed to another cartoon theme.

During the visit, I ordered this as my main course (S$24.90), which came with a piece of chicken Katsu dipped in teriyaki sauce, and stuffed into Oscar’s mouth, made of green Matcha Mantou. Beneath Oscar’s “head”, the garden salad lined the base of the trash bin (now, wasn’t that inappropriate?). Burgers were never complete without fries, and thus the crispy curly fries was there to fill the plate, though I also wished they could give more fries as shown in the menu. In terms of the taste, I would say that the savoury profile of the teriyaki Katsu was well-balanced against the sweet-ish Mantou which tasted quite fresh as well, so I was indeed pleased with this order.

Some of the food items and merchandise seemed to have run out during the visit, so I would think that one should visit Kumoya early to experience this theme before more goodies got out of stock and more plushies got stained or soiled by mishandling.

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The Chinese-style French Toast that marked the end of my meal was not bad at all. Given a price of S$9.50, there were nine blocks of toast that were stacked together, and the ice cream was just a temperature contrast to the dessert.

What I fancied about this dish though, was the toast were done to a point whereby the exterior was done to a slight crisp, whereas the internal part of them was still quite fluffy. Whether the condensed milk was drizzled or dipped, the French Toast maintained a balance of sweet and savoury flavours altogether.

Anyway, there were traces of crushed pistachio from the plating, so just watch out for any potential food allergies that might surface.

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Indeed, the heartlanders should just walk in and have a go at their Kaya Roti ice cream, which tasted just like a smooth and creamy spread with a chance of bread bits within.
#food #foodphotography #foodstagram #desserts #sweets #waffles #icecream #sirstamfordwaffles #cafehoppingsg #burpple #burpplesg #foreverhungry

Braised pork softbone was something that one might find from some Japanese ramen and Taiwanese cuisine, but having it with fish soup was a different experience altogether. This S$9.50 dish was more like having sliced fish bee hoon, less the sliced ginger and fresh fish, but with lots of pork meat and collagen as a substitute.

Because the meat was braised and the gravy came with it, one could hardly tell the flavour of the soup from the colour. However, I literally emptied the bowl because everything in it could be swallowed. The bowl was slightly bigger than their normal soup bowls, so the portion was sufficiently filling especially if there were some starters or side orders to share.

And I realised, Mixian (米線) referred to thick Bee Hoon.