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Pig Organ Soup ($4) Generous serving of pig offal & pork slices cooked to the right doneness. Chewy and tender pork slices in a sweet and clear broth that was unexpectedly pleasant. P.S. It rekindled my love for pork liver.
littlefoodpecker
28w
[Jalan Besar] The Pig Organ Soup ($6) has a light broth with a clean pork flavour and a delicate sweetness, complemented by an underlying saltiness from the salted vegetables and the fragrance of Chinese parsley (yes it’s refillable). The lean pork and liver are cooked gently, retaining a soft chew. With the other dishes, the Braised Large Intestines are fine enough, as are the Sesame Chicken and Braised Pork Rice, but the Pig Trotter comes with a sweet, slightly herbal braising sauce which tastes a bit flat. @authenticmunchee No Go Can Go👌🏼 Must Go
NUS
35w
Quite Literally, A Pig-Out Session. Although this place is famous for their pig’s organs soup, heaven help us if we were going to only order that. Our unscheduled stop at a quaint tea shop where the owner treated us to an impromptu tea-tasting session had led to a couple of us being “ahem” close to fainting (sorry @alicia.kho @rainraineeataway 😅). So a pig-out session was in order. Besides the aforementioned signature soup, we also got a big bowl of pig’s trotter stewed in vinegar, claypot sesame oil chicken, a serving of “mei cai” (preserved vegetable - @that_dex was right, theirs is exceptional), some fresh green vegetables in oyster sauce and bowls of “lu rou fan” (braised pork belly rice). The food was every bit as good as it’s reputed to be but I do wish their chilli dip was a lot more ballsy.
Veronica
39w
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BEYOND
Hot 100 2019
Featured In 5 Guides
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[Dolce Vita] - A dainty selection of Petit Fours served with a spritz of edible scent exclusive to Mandarin Oriental, Singapore. It comprises mellow notes of cinnamon, star anise and nuts that evoke a trip to a true Italian pastry shop. . Find out more at https://www.sgfoodonfoot.com/2019/06/dolce-vita-mandarin-oriental-singapore.html . Dolce Vita Mandarin Oriental Singapore 5 Raffles Avenue Singapore 039797 Tel: +65 68853500 Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line) Opening Hours: Weekday Lunch: 12pm - 230pm Weekend Brunch: 12pm - 3pm Daily Dinner: 630pm - 1030pm
SG
19w
[Dolce Vita] - Chef de Cuisine Giorgio Maggioni of Dolce Vita at Mandarin Oriental Singapore has recently launched a new Sunday Brunch concept for a leisurely weekend experience. You will be presented with three options, which you can choose to indulge in their Affettati Buffet that offers a selection of cold cuts and cheeses, an assortment of pickles preserved vegetables, and homemade marmalades. I would recommend you to just go for it, which is what this weekend experience is all about. . Find out more at https://www.sgfoodonfoot.com/2019/06/dolce-vita-mandarin-oriental-singapore.html . Dolce Vita Mandarin Oriental Singapore 5 Raffles Avenue Singapore 039797 Tel: +65 68853500 Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line) Opening Hours: Weekday Lunch: 12pm - 230pm Weekend Brunch: 12pm - 3pm Daily Dinner: 630pm - 1030pm
SG
20w
[Dolce Vita] - Summing up our meal is Mango, a beautiful assemble of mango mousse, coulis and a passionfruit sorbet. And the 'Mango' is an adorable mango pudding. The pinkish fingerlime, or some called it caviar lime, provides bursts of acidity to the sweet dessert. I like how the hazelnut coulis adds a dimension to the overall tropical flavours while the spiced crushed feuilletine elevates that nuttiness. A little less sweet would have been ideal. . Find out more at https://www.sgfoodonfoot.com/2019/02/dolce-vita-mandarin-oriental-singapore.html . Dolce Vita Mandarin Oriental Singapore 5 Raffles Avenue Singapore 039797 Tel: +65 68853500 Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line) Opening Hours: Weekday Lunch: 12pm - 230pm Weekend Brunch: 12pm - 3pm Daily Dinner: 630pm - 1030pm
SG
38w
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Great Place For Lunch! Normally only open for dinner, they have opened their doors for lunch & introduced a new lunch menu very recently! It consists of dons, pastas and burgers with some salads in the mix! Amongst all the deliciousness, I would highly recommend the beef don, beef burger & cajun chicken! The cajun chicken's mash was so creamy and smooth that I initially thought it was cream sauce before I took another bite & I'm like, 'IT'S MASH POTATOOOO. 🤯' For the beef burger, instead of a beef patty, they used beef strips instead which was a nice change and the fluffy brioche bun complimented it really well! The beef strips were full of flavour and this one's a messy meal but it's totally worth it. Last but definitely not the least, is the beef don. It's a simple affair but done so well. 🤤💕💕 If you top up $2, you get to have a choice of either a Seasonal Mocktail, Espresso, Black or White coffee to accompany your meal! Their lunch menu is pretty worth your buck too! It's typical cafe food price but it's taste is worth your dollar. 🤤 Hurry & head on down to Cavemen now! This hidden gem seriously needs more love! 💕
Gelly
4w
Superb Dry-aged Steak At Cavemen Last week I visited @cavemen_sg for the first time and had a pleasant dining experience. Cavemen is a restaurant/bar complete with a gourmet butchery next door. • For the starter, we had Burrata with grilled tomatoes, shio kombu, and basil. The kombu added an interesting texture and flavor to the burrata. We had a refreshing mocktail called The Lavender, Basil, & Bees to go with this dish. • As for the mains, we selected a steak from the butchery next door, and the restaurant cooked it for us (cooking charges applies). This USDA Prime Ribeye was dry-aged for 40 days with Jim Beam Bourbon. I loved how the steak was grilled perfectly: very tender, lightly seasoned, and I could smell the bourbon aroma clearly. • To accompany the steak, we ordered a cocktail called Old Street. Made of Grants Whisky, Shiraume Umeshu, and Sweet Vermouth, this drink’s smokiness went very well with the meat.
Florence
6w
It’ll Be A Mi-steak If You Miss It Besides regular steaks, Cavemen also serves up various types of dry-aged steaks! Their butter-aged steak is really popular & you have to pre-order to avoid disappointment! I've yet to try out the butter-aged but I did manage to get my hands on a whisky-aged one! The whisky is said to be able to give the beef a more smoky flavour & I was super excited to try it out! I've never had dry-aged beef before so I honestly didn't know what to expect. We got to try some appetisers like the Texture of Tomatoes & Liver Mousse. The creativity & thought that goes behind them should definitely be appreciated! For Texture of Tomatoes, they've managed to use one ingredient in 3 ways. First, all natural, next, dehydrated & last but not least, tomato juice is extracted & then made into a jelly-like texture! It's even got 'soil' over it which is actually dehydrated olives that are ground up till it becomes a soil-like texture. For the Liver Mousse, in order to tone down the strong flavour of the liver, they brought along unagi to accompany it, along with some brioche toast and apple. When you eat it all together like intended, the sweetness from the unagi, toast & apple went really well with the liver! I was pretty mindblown. This has got to be the most interesting combination I've seen in awhile. Moving on to the dry-aged steak, it has hints of blue cheese to it & the smokiness of the whisky is subtle but there. I personally feel that it should be shared because it's got quite a strong flavour to it that might be too overwhelming after awhile if you were to eat it by yourself. Besides, it'll be a great conversation topic between your friends, don't ya think? 😉 I had such a wonderful time dining at Cavemen, it's definitely gonna be added to my faves list. 💕
Gelly
7w
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