We’d probably seen enough of Basque Burnt Cheesecakes in the market over the past few years, so I would guess that the unique part of this Taro Burnt Cheesecake (S$7.20) was that the yam paste was spread between two layers of baked cheesecake. As a result, the cheesecake probably didn’t come across as overpowering with taro flavours.
However, it was a delight to have the yam paste sweetness coming through as an after-flavour. Again (like its Orh Nee Tart counterpart), it was not a matter of which flavour overpowers which, but more of how both flavours took turns to please the palates.
Seemingly like the yam paste version of the popular pineapple tarts that we’ll eat during the Lunar New Year season, Whisking Bakes basically wrapped a pretty generous portion of yam paste wrapped with a thin layer of buttery pastry dough.
It might not have been love at first bite, as the snack sported a butter flavour that overpowered the delicate taste of yam paste. However, the taro came as a mild lingering aftertaste, so it might be best eaten with a cup of white tea by the side.
With freshness also meant that the tarts would have to be consumed almost immediately (or as what the label would say “3 - 5 days”). But I really felt that the tarts tasted best on the day I self-collected it from the shop.
With 11 pieces of these babies in a container for S$14.00, I would love to share them with the like-minded folks on the same day.
Seemingly like the yam paste version of the popular pineapple tarts that we’ll eat during the Lunar New Year season, Whisking Bakes basically wrapped a pretty generous portion of yam paste wrapped with a thin layer of buttery pastry dough.
It might not have been love at first bite, as the snack sported a butter flavour that overpowered the delicate taste of yam paste. However, the taro came as a mild lingering aftertaste, so it might be best eaten with a cup of white tea by the side.
With freshness also meant that the tarts would have to be consumed almost immediately (or as what the label would say “3 - 5 days”). But I really felt that the tarts tasted best on the day I self-collected it from the shop.
With 11 pieces of these babies in a container for S$14.00, I would love to share them with the like-minded folks on the same day.
The ignorant me just realised that Dancing Crab had been offering lobster rolls for quite a while already. Who would have also known that they specially made their own brioche buns to “kiap” the Boston lobsters?
Going for S$41.80 for two lobster rolls with a serving of fries, a set of this could be an appetiser to be shared by two persons. I would probably have hoped that the brioche buns could be more buttery, but the lighter flavours could just be a nice prelude to all the saucy combos that were more deserving as the star of the meal. And for those who would like something different for the regular carbs, the fries could be upgraded to truffle fries or sweet potato fries with just S$1.00.
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The Zesty Garlic Butter variant of the Live Crab Combo would probably be a more organised mess as compared to those done in other sauce options, as it had to be served in the bowl. Pouring the contents out of the bowl could potentially mean that the butter would flow off the table.
And at S$108.00, this combo would come with a live Sri Lankan Crab (approximately 800g), 350g of prawns, 350g of flower clams, corn and chicken sausage. Personally, I was quite pleased with the rich garlic flavours that came with the fragrance of butter. On the other hand, this must be eaten while it was still warm, otherwise the sauce might be a bit “gelak”.
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Launched as their anniversary special for 2021 and also as a collaboration menu with celebrity artiste Li Nanxing, The Ultimate Trio was a dry version of the seafood combo that truly deserved a special mention.
Comprising a live crab (approximately 800g), soft shell crab, fresh prawns, Pacific Bocourti Fillet and popcorn, the items were stir-fried with Li’s special Scallop Hae Bee Hiam. Other than the spicy fragrance, the food was exceptionally crispy and delicious while served warm. Some might even want to ask for a spoon just to scoop and eat the HBH like it was some crispy rice.
Compared to the standard Live Crab Combo, this S$133.00 special was something I would recommend while it was still on the menu. However, it would also be advisable to reserve a set prior, as they were also available in limited quantities daily.
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One of the simple joys from Kuriya Japanese Market would be their Salmon Mentai Sushi which would come in a pack of seven pieces at S$8.90.
Although the rice might be a little bit dry towards the end of the day, it was still lovely to have the salmon pieces decorated with mayonnaise and roe before blow-torched for a bit of char.
And for those who might think that this could be a bit too pricey still, the icing on the cake was that I bought this at a 30% discount after 8.00pm. Now I am thinking if I should swing by the shop on a more regular basis to grab this for my late dinners and suppers.
It’s a wonderful mix of flavours and texture with Tsujiri’s Warabimochi Parfait (S$8.50), as the tea soft-serve had a good balance of sweetness and bitterness, on top of whipped cream, Houjicha jelly and roasted rice cushioning the soft serve. The Warabimochi, each coated in Matcha powder and soy powder respectively, were also smooth and mildly chewy, plus they were quite reasonably-sized too! Drizzled with black honey sauce, the flavours were further elevated to make this a delicate yet indulgent parfait dessert.
It’s a wonderful mix of flavours and texture with Tsujiri’s Warabimochi Parfait (S$8.50), as the tea soft-serve had a good balance of sweetness and bitterness, on top of whipped cream, Houjicha jelly and roasted rice cushioning the soft serve. The Warabimochi, each coated in Matcha powder and soy powder respectively, were also smooth and mildly chewy, plus they were quite reasonably-sized too! Drizzled with black honey sauce, the flavours were further elevated to make this a delicate yet indulgent parfait dessert.
On days when I didn’t mind myself getting myself smelling like barbecue, I would not mind stepping into a Korean BBQ restaurant to enjoy some grilled meats and to indulge in Banchan dishes.
As my friend asked me out for dinner at Wang Dae Bak, I was also mindful that we only had less than 90 minutes to have our dinner. Since we wanted to try a bit of everything, we ordered a All In One Set B (S$49.00) which comprised marinated boneless prime ribs, pork belly, marinated pork collar and spicy marinated chicken. On top of that, we also added on a Combo A for S$35.00 which came with a small soup (we chose Kimchi soup) and a Half-and-Half Korean Pancake.
My initial take was that the service crew could be more attentive to our order, as the raw foods came after the add-ons, and that was almost 15 minutes after we placed our order. Unfortunately as well, even though a staff was there to help us grill and cut the meats, she burnt a substantial part of our chicken and it was not the best sight to see. However, the appeal for me was actually the egg mix that was frying around the rim of the barbecue plate, which kind of made use of the fats that oozed out from the meats to grease the “drainage” for a non-stick effect. In addition, I appreciated the charcoal-fired grill, which probably also gave the meats some natural smoke flavours as well.
In short, although service might have fell short during this visit, the spread of delicious Korean BBQ essentials and the other side dishes and Banchans would be good reasons to consider returning for more the next round.
A good side dish for sharing, their Homemade Ngor Hiang (S$8.00) could complement their lighter soupy dishes with a little more salty notes.
On the other hand, it might be more than just the sodium that was on the high side. The price might also be a tad wallet-unfriendly, considering the fact that the Ngoh Hiang was not exactly very tightly wrapped. Nevertheless, this Local Delight might be worth ordering via Burpple Beyond, so probably one could get another side dish for the price of one.
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There would always be those days when we crave for a good bowl of soup, and while chicken soup might be easy to boil, it would make more sense to drop by a nearby soup stall or restaurant to order and go.
Lao Jiang prided themselves in boiling individual servings of soup with fresh ingredients. Their Double Boiled Dang Gui Soup with Chicken and Rice (S$11.00) tasted light with mild notes of Dang Gui, but I felt that it was also nourishing especially for those who wanted to enrich blood and modulate the immune system. For those whom do not like rich herbal notes, this soup was a pretty good choice.
This soup was also available as part of Burpple Beyond offers from evening onwards, so do invite a buddy along and share the simple goodness.
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