Usually restaurants just dish out sambal Kang kong but here they give you the crunchy and tasty cuttlefish. Belly yummy. At $12 a dish enough for 3/4 pax it's really worth it.
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The best of the three meats I tried here was the beef, a perfect medium-rare sear kept simple with just the right amount of salt and pepper.
Loved this pound cake - moist enough, lavender fragrance balanced with a tinge of mild sourness from the citrus.
This is Juliana, one of the coffee masters at Tiong Hoe Speciality Coffee, hidden at 170 Stirling Road 01-1133. They are open for business Mon-Fri from 8:30am to 5:30pm, Sat 9am-4pm and close on Sun. Do drop by for some high quality coffee and make friends with the folks here.
With the distinct taste of iron that a solid piece of medium-rare steak should have, and lots of beef jus to pump up the meaty flavour. Waiter advised us to go for 350g (for two pax), but I'm glad we stuck to a 175g serving because that's really good enough (amongst other dishes) for 2-3 people.
Because I have waffles shelved under the "sweet desserts" section of my brain, it required a real mental shift when I saw this on the menu: "Eggs, Bacon and Cream Waffle" ($14.90). However, it took only one bite for a smile to spread across my face. The already perfectly fluffy scrambled eggs was smothered under a tasty, rich and creamy sauce chockfull of bacon and onions. The chunks of mushroom which I had added for an extra $2, threw in a further "meaty" texture. Then, under all that was the light and crisp golden-coloured waffle. Every mouthful of this savoury goodness was bliss! It is also a dish that looked deceivingly modest but is enough for two people if their appetites aren't huge.
Finally made my way here. I think my list of Chirashi might be complete. Where else do you think has the best Barachirashi (those that I've not tried).
Frank, the friendly baker-owner of new cookies shop at 12, Haji Lane is a passionate believer in doing things the old-fashioned way. For eg. his best-selling oatmeal macadamia nut cookies are made with oatmeal flour that's ground in-house. More cube-like than round or lumpy in shape, the cookies here are the crunchy sort. You can really taste the freshness because they are baked in batches daily on the premises. It seems that they can keep for up to two weeks if stored in air-tight containers too. What I'm especially impressed with is the special service of customisable cookies. With a minimum order of 500gms, Frank will bake cookies in any ingredient combination of your choice. Prices are between $6.50 to $8 for 100gms. Great as gifts!
Always room for avocado and lemon on yellowfin tuna chunks. Great dish to learn to do at home. Love the blend of flavors.
THIS is the money right here. The de-boned spring chicken (save for the wings) is soaked in buttermilk, oregano and thyme for at least 24 hours to infuse the meat with moisture and flavour, before being suited up in a batter of buttermilk, flour, garlic power, onion powder and paprika. What's eventually plated up are lip-smacking chunks of tender, juicy chicken meat glistening beneath a perfectly crunchy crust. Even the house sauces aren't spared from chef Benjamin's creative flair - the ketchup is tweaked with tropical fruit for extra tang.
Absolutely delicious. XO gave the extra omph. A must try. Great dinner choice in the tiong bahru area.
