New on the menu is a perfectly al dente tagliatelle that traps all that tantalising garlic tomato sauce. It’s filled with chunks of clams, calamari and lobster! There’s also a tad bit of chili to give each bite a kick. If only you could smell pictures!
New on the menu is a perfectly al dente tagliatelle that traps all that tantalising garlic tomato sauce. It’s filled with chunks of clams, calamari and lobster! There’s also a tad bit of chili to give each bite a kick. If only you could smell pictures!
Pretty average Eggs Hemingway and the sourdough was really hard to cut and eat. The outlet is still currently in its soft launch phase so I’ve no doubt they’ll improve on it!
Pretty place though!
This uni slider can slide into my DMs anytime.
One of my favourite snacks at Burnt Ends ever! It’s king crab dressed in mayo sandwiched in a fried brioche and topped with hefty dollops of urchin.
An umami explosion!
The “kibbeh nayyeh” at Habibi-San is a play on the traditional Levantine mezze in which instead of raw spiced lamb, we have raw wagyu mixed with a tangy wasabi-yuzu vinaigrette. And in place of pita, we have a contrasting crunchy senbei cracker as the base.
All refreshing and hearty at the same time! It’s definitely a must-have!
An umami explosion!
The “kibbeh nayyeh” at Habibi-San is a play on the traditional Levantine mezze in which instead of raw spiced lamb, we have raw wagyu mixed with a tangy wasabi-yuzu vinaigrette. And in place of pita, we have a contrasting crunchy senbei cracker as the base.
All refreshing and hearty at the same time! It’s definitely a must-have!
Delicious ramen at a decent price too!
Had the tsukemen dipping ramen with added spiciness ($14 + $2). I just slurped the entire bowl clean. The ingredients were fresh, the meat was tender, the broth was rich & tasty, and the noodles were pleasantly springy. The ajitama egg is a must add too.
Think I found my favourite pizza at Cicheti.
The carbonara (pizza) has a beautiful and delicate crust topped with a light & creamy fior di latte cheese, strips of hefty streaky bacon and dollops of that delicious caramelised onion. And of course, don’t forget to spread that runny egg!
Think I found my favourite pizza at Cicheti.
The carbonara (pizza) has a beautiful and delicate crust topped with a light & creamy fior di latte cheese, strips of hefty streaky bacon and dollops of that delicious caramelised onion. And of course, don’t forget to spread that runny egg!
If you’re looking for a great burger joint, look no further than BurgerLabo.
I still think about their dreamy pure Japanese Wagyu burger. A pure Kuroge Washu A4 patty from Toriyama Umami Wagyu which is seared at a high temperature with minimal smoking. Topped with red onions pickled in IPA, red onions cooked in Wagyu fat, American cheese, bone marrow, house-made mustard and shio kombu Mayo with calamansi kosho, semi-dried tomatoes, gherkins and cucumber. All sandwiched between a nice toasted bun by Bakery Brera.
It’s now my favourite burger in Singapore and I can’t wait to have it again.
Probably the best dry ‘bee tai mak’ (silver needle noodle) in Singapore. The ingredients taste and feel very fresh. The noodles are best served with additional chili and vinegar. Each bowl costs an average of $5.
This no frills stall is remotely located at Pandan Gardens but one can still expect quite a wait. Advised to avoid patronising on peak days such as Saturdays and Public Holidays while they’re closed on Sundays. Service was extremely good with the staff able to communicate in English and Mandarin effectively.
Will definitely make this a regular visit.
Late to the game but finally tried the infamous Da Dong Prawn Noodles.
Is it worth the hype? Definitely so. My yellow noodles were toothsome, coated with a luscious chili paste and topped with delicious lard.
The broth, though not refillable, was special. It tastes rich without being intense and overwhelming, unlike other places.
I had the prawn and pork rib noodles (S$5/8/10). The pork ribs easily fall off the bone, and the prawns were already peeled but not compromised in flavour. Shiok!
