This was their most expensive set of Sashimi Moriawase in the menu. Costing S$46.00, the Koji comprised two pieces each of Chutoro (Fatty Tuna), Striped Jack, Greater Amberjack, Scallop and Swordfish. And if you would ask me, this would be quite a value option in comparison to ordering each pair of Sashimi à la carte.
Perhaps it was time for the famous Chef Pang of Antoinette to answer the calling to sell something closer to his heart, he wound up the chain of patisserie restaurants and founded Pang’s Hakka Noodles in July this year.
While it was a little disappointing that I did not get to meet Chef Pang in person at his stall, I was quite happy that their Signature Hakka Noodle Set (S$9.50) was quite worth the deal, with two fermented beancurd fried wings to go with the Hakka Yong Tau Foo. The noodles was cooked just right with a nice bite to it. Some might argue that the noodles was too oily, but the oil was also the reason for the noodles to stay fragrant (say yes to lard) not to turn lumpy.
However, my only gripe about this meal was that takeaway paper containers were used in place of reusable crockery, which somehow eroded a bit of the feels for authentic cuisines.
Looking for salmon-anything? Pink Fish was the answer that I was returned with while I was searching for a nice lunch place.
The Hawaiian Poké (S$14.90 for a medium bowl) stood out to me because it contained avocado and had a mango hot sauce as its dressing. I was pretty happy as I slowly consumed my meal, not only because I wanted to savour the freshness of the Norwegian salmon, but also to make sure that the tangy sauce would not be too spicy for me to eat quickly.
Since everyone else seemed to have ordered their salmon burgers, maybe I should also give it a go during my next visit.
The new Starbucks outlet at VivoCity had not only presented some elements of the beach and the sea, but also introduced a series of freshly-baked pastries to go along with their beverages.
Their Chocolate Croissant (S$3.90) had a very flaky exterior with a soft and chewy texture inside, and it was definitely a treat and a different experience as compared to their usual foodstuff (that is, placed in the food display and reheated when ordered).
The first few days of the launch of the fresh bakes seemed to have attracted some curious palates, and I would think that with more options available in due course, there would definitely be more variety for my considerations other than the usual cheesecakes and muffins.
Sometimes, when all I needed was a simple lunch with no-frill comfort food, Tori Q would appear to be a great choice because they would also sell steamed Japanese rice to go with the skewers.
Not sure of what to pick? You could select their preset combos that would come with a fixed menu of Kushimono. And if you were lucky enough, you might also be able to pick up some chicken skin skewers too!
But the convenience they had really provided was the provision of a dine-in area where one could just eat and go. Well, at least you would not have to stand around and chow down in the roaming crowds of Orchard Road, that’s for sure!
In traditional tea ceremonies in Japan, premium Matcha powder would be freshly-whisked on order and served in a tea bowl.
And that was what enjoying the ceremonial-grade Hana Matcha (S$10.80) would look like. Unlike the usual Matcha, this one had a subtle umami aftertaste and a creamy texture, suitable for those who might not like prominent bitter notes.
To fully immerse yourself into the zen state of tea, I guess it would be best to get this when the restaurant was least crowded. Despite being a three-storey shophouse, business was definitely booming here during weekends, and all the noise made by loud guests might just not bring you anywhere close to peace.
The Avocado & Bacon Eggs Benedict (S$16.90) was a new item on the menu at Bread & Hearth. With almost half an avocado sliced and lined up on the multigrain bun and a plump poached egg resting on top, I knew that the brunch item would be hearty enough even if it was just single-egged.
When almost every set of diners here had ordered the Pancakes with Warm Maple Butter (S$20.00), it was hard not to follow suit.
Indeed, before the appearance of soufflé pancakes, pancakes like these were much sought after for having a fluffy texture, especially when the maple syrup and butter were combined to become a drizzle. And as I was not keen on blueberries today, I chose the banana walnut option and it was quite awesome too.
Though I would have really wished for a lot more maple butter, one could ask for more of those at an additional cost of S$2.00. And for those who would love some meat to go with the pancakes, perhaps ordering some Sugar-cured Bacon at S$7.00 could satisfy.
Other than getting some cakes to go, Flor Patisserie actually offered a pretty peaceful dine-in area for those who wanted some quiet moments to appreciate their exquisite pastries.
The Waguri Millefeuille (S$8.50) comprised custard cream and chestnut cream covering the puff pastry and sponge cakes within. Having the creamy texture like a Mont Blanc cake, this pastry also provided additional texture with Japanese chestnuts atop the pastry, giving a more Japanese feel to the treat.
And because they also offered a beverage list, I was pleasantly surprised when I noticed that they had a cake set that came with a hot beverage, at only S$14.00. You bet that this would be a perfect place for a hideout or a small-group gathering if cake was something you could not resist.
For a quick Dim Sum meal in an air-conditioned environment, I was introduced to Victor’s Kitchen which sold mostly familiar fried and steamed delicate snacks.
One of the most satisfying items that I ordered, among the complete menu, was their Golden Egg Yolk Lava Bun (S$4.80 for 3 pieces). When eaten hot, the custard lava, which had a nice ratio of sweet and savoury flavours, would ooze out from the core of the steamed bun. While it was a must-get from this visit, try not to bite the Pau directly, but to attempt to tear it apart, just in case if the hot fillings could scald your mouth.
Garlic fried rice might not be a novelty, but serving it on a hotplate with bacon, roe and garlic chips added a small theatrical sizzling effect on the Garlic Sizzling Rice (S$25.00) that was served at Mad For Garlic.
While I would have hoped that there was more garlic in the dish, I was thankful that I could use my Burpple Beyond privileges here to get another item, just to have a bit of variety to the dining table. Portion-wise, the food was good for up to two persons, but I was sure that anyone would not turn down some variety, given that having this alone might be a bit too much to stomach.
#BurppleBeyond
Selling at S$1.50 per piece, this beauty was made of braised pork belly of a golden proportion of lean meat and fat, making every bite so intensely flavoured, yet so sinfully delicious. And so, it did not make sense to just stop at one.
