The warmth that exudes from the first bite is like a blanket to your soul, subtly hinting to you that everything will be alright.
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Till date, the best Ebi Fry Maki is still at @theflyingsquirrelsg . Right ratios of rice to filling, prawn deep-fried just right and allowed to rest a little before it gets enveloped. The first bite (tail end) produces so many different flavours and texture, the crunch, so comforting the sound as it crackle with every bite; it’s soul food. It’s something I have had since TFS opened all those years ago and I don’t think I will ever stop ordering my soul food. .
@theflyingsquirrelsg is the brainchild of @chiefsquirrel , @hoseejack and @rai.kannu and bangs out quality Japanese and fusion Japanese food in a casual and intimate space at 92, Amoy Street. It’s my go-to for Japanese and when I want to be myself. You’ll fall in love with the place, the food and the hospitality.

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The pioneering taproom that pairs craft beers with dim sum has just expanded their menu to include local comfort fare such as Char Kway Teow, Har Cheong Kai and X.O. Carrot Cake (Chye Tao Kway-white). .
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On good authority, this Tiger Prawn Hokkien Mee pairs amazingly well with @brewlander TFP-021 (Lime Pale Ale), @ryepint X @fourpure Blue Belly (Sour Ale) and @heartofdarknessbrewery X @thegeneralbrewingco Some Centuries SMASH IPA. But don’t take my word for it, try it with a different beer and have an awesome time on Singapore’s narrowest lane and current hipster enclave.

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This was one of the best Bara-chirashi in Singapore when Chef Jeremy Chang was helming the kitchen at DSTLLRY; and then he left our shores and we were all the poorer. While most can make a decent Bara, the secret of Chang’s Bara is in that tincture of sauce that provides the umami orgasm in your mouth, complementing the well seasoned slices of seafood. .
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Chef Chang’s is back in our shores but only for a little bit. The Pop-Up is at the uber chic @shingitaisg and today is the last day. I don’t know when he will be back. So try and get a space tonight, they offer both ala-carte and a 9-course degustation set. .
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Thanks Anthony and Jeremy for making this happen. .
Awesome to see some of my most wonderful friends tucking into comfort food that we remembered.

Whether it’s a highball or a Junmai Daiginjo, this Oden compliments with its awesomely flavourful broth, textured rice cake and delicious radish. A night of nihoshu is never complete without this; I should know, I have been doing it for a decade! Come down, stand and drink nihinshu and have an Oden or two and life will be complete. 😁

Congratulations again on being 10 and thank you for putting this on the menu!

Lunch Bara-Chirashi at @bistrodulepin is perhaps the highlight of any weekday soirée on Orchard Road. At $14 a bowl, I am hard pressed to find a similar quality, hearty meal than this one; comes with a miso prawn soup.

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The simple Bacon Mushroom Aglio Olio is soul food with just the right balance of garlic and Chili; al dente pasta and copious amounts of bacon bites to add to the umami. This has become a staple for me here, so much so that I haven’t ventured beyond this first item on the pasta menu.

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Pick up your seafood and drinks from the shelves or the vendors, pay up and eat. If you like a better ambiance, there are 2 cafe/restaurants on site but we were just happy to stand around and savour the freshness.

Well seasoned, the crispiness gives way to the moist and tender meat of the legs as one washes it down with a Mary Meets Wasabi (Layla’s take on the Mary Mary) or a Whisky Sour.

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24 hour braised beef Ragu and parmigiana. Love the texture of the tagliatelle and cooked to al dente. Simple but wonderful.

He had them as a special and we couldn’t resist.
#food #oysters #irishoysters #foodstagram #burpple #singapore #modchinesecuisine #restaurantibid #masterchefasia #gastronomical #foodgasm #noodleeats

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In Karuizawa, eat Soba. Away from the more famous establishments, we went to SASA which is owned by @korochan25 father; it’s also where the first batch of #terracehouseopeningnewdoors members came for soba.
I had the seasonal soba with local karuizawa mushrooms; a delightful tempura set of Karuizawa vegetables and an awesome tamago, so fluffy! Photos of the place include the table where the members usually sat, the corner where the Father would hold court with the casts and that delightful kitchen where the beautiful meals were prepared. Wanted a picture with the Father but was too shy.