Salmon mentai bao: This bao is seasonal and will only be available till 11 Feb. I love anything mentaiko so this bao was a huge hit for me. Fulffy bun aside, the mentaiko was nicely charred and the salmon skin was crisp. The salmon fish was also fresh.

Salted egg chicken bao: This bao uses a black sesame bun instead of the usual mantou bun. I like the fragrance of the black sesame bun when paired with the salted egg sauce. The sauce was quite fragrant with a little bit spiciness which I loved. The chicken was tender and not overdone, and the skin was crispy too.


Seaweed Brown Butter | Cold Angelhair Pasta | Yuzu Tobiko | Aburi Hokkaido Scallop

I loved the truffle scent in the pasta as it was pretty prevalent. Pasta was cooked al dente and was smoothly coated with the seaweed brown butter. The scallops were fresh and juicy.

Do take note that the portion is really small and would not even satisfy small eaters. The plate that it is served in is roughly the size of an open palm.


3 juicy, plump scallops seared on a bed of damp risotto. Absolutely delicious. I loved how the risotto is not exceedingly wet and soaked in the sauce, rather it is sufficiently wet enough for the sauce of the risotto to shine. Scallops were fresh and full of flavour.

Portion is good even for heavy eaters as the risotto is slightly creamy and may be a little cloying if the portion is bigger. Highly recommended for first timers at Riders.


Pan fried snapper | Miso-creamed Kale | Oregano Roasted Potatoes

The snapper was fresh and portion was sufficient for one person. Absolutely loved the accompanying sauce. It manages to complement the fish well without taking away the essence of the fish. Highly recommended if you have not been to Riders.


The Kai Ramen's soup base is made using 2 types of clam: asari and hamaguri. Other ingredients used to enhance the taste of the soup include chicken bones, Japanese snapper bones and vegetables.

The soup is paired with specially customised jade green noodles - and this is the first time green ramen noodles are offered in a Japanese restaurant in Singapore. The ramen is then garnished with wakame seaweed and yuzu peel, which accentuate the soup's seafood flavour.

I enjoyed the clams as they were rather fresh, but I found the soup to be a tad light in flavour for me, I prefer a saltier soup base. However, I found the inclusion of yuzu peel in the soup to be refreshing.


One of 3 new ramen dishes launched by Tomo Izakaya, this bowl is my favourite out of the 3.

Following a recipe that has been passed down for 2 generations by Chef Murata's master, the Tokyo Ramen features a special shoyu blended soup base.

This ramen evokes nostalgic feelings, and whisked me away to old time Japan. The soup is made with a medley of ingredients such as pork bone marrows, chicken bones, niboshi (Japanese dried infant sardines), vegetables, Japanese dried scallop and prawns.

The premium ingredients give the soup a robust and piquant flavour. Swimming in it are classic egg noodles, which are than topped with Kurobuta pork char siu.

Priced at only $9.50 NETT during lunchtime, this seals the deal overall.

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This is my first time eating at the authentic Tai Cheong for both their food and their famous egg tarts.

I love the concept of a 'Cha Caan Teng', and it has been more than a decade since I had been to Hong Kong. There was a snaking queue when we went to Tai Cheong's first cafe concept cum takeaway outlet at Holland Village.

I knew I had to order the beef rice with silky omelette upon seeing it on the menu. Other patrons dining there also had at least one of these silky egg dishes on their tables.

The egg was indeed silky and the accompanying sauce was full of umami flavour. Not to mention the beef slices which was thick and tender. This whole dish was truly comfort food for me and the prices were very reasonable. I will definitely return to try their eggs on toast and more dishes.


Only found out about this place after the video went viral on Facebook and we eent the next day to try it at Fortune Center.

The portion of the salmon mentai don is not big at all, but the taste of the dish is impeccable. Absolutely love the richness of the mentai and the aburi salmon slices embedded beneath the mentai.

Will come back to try the other dishes such as the Smoked Duck Ramen and Salmon Don.


I am not even a fan of spicy food, but Tolido's rendition of the local favourite perennial dish just blew me away

I love the rich coconut aroma of the laksa sauce, and the spiciness was just right for me. Throw in 5 sizeable juicy prawns and you are good to go. Pasta was al dente too.

Enough said, just hop down and enjoy their weekday lunch promo and enjoy a drink on top of any mains & breakfast items for only $2-$6 depending on drinks ordered.


Used @entertainersg and enjoyed 1-for-1 on their mains. Will be back for their breakfast items which looked too good to miss.


I have nothing but praises for this dish.

Essentially salmon ikura eggs benedict, the ikura gave the dish an added element of umami that was already present from the smoked salmon.

Poached eggs were cooked just right, bursting yellow river all over the bread. The hollandaise sauce was slightly on the bland side though. It was missing some tartness as expected from typical eggs benedict dishes. Other than that, you should definitely order this instead of the Salted Egg Prawn Benedict whose reviews have been inconsistent.

Actually my first time having a meal at Stateland and I'm absolutely in love with it!
1. Hainanese Chicken Rice Risotto
2. Mentaiko Tiger Prawn Pasta

Thank you @statelandcafe & @chemyu for the kind hospitality! Bon voyage and enjoy your holiday in HK!! @chewwwie