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Latest Reviews for Rainy Day Comforts

Latest Reviews of food and restaurants for Rainy Day Comforts


Opened for lunch and dinner, Jin Ho Mia serves up trendy one bowl meals in the day (even more than pictured!) and hot pot at night. The bowls come with a variety of staples like brown rice, cha soba and even quinoa. Come hungry because their portions are super substantial and are very competitively priced.

Out of all pictured, the overall winner was the salmon poke with its freshness and not too salty marinade as well as the sweet and sour chicken.

Thanks to @burrple and Jin Ho Mia for the invitation and hospitality!

I'm also trying a new filter so bear with me

#burpple #7plus #singaporefood #food #foodporn #yum #instafood #TagsForLikes #yummy #amazing #instagood #photooftheday #sweet #dinner #lunch #breakfast #fresh #tasty #foodie #delish #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #hot #foods #myfab5

(Note to self: Gotta bring my mum and dad here since they are their favourites respectively 🤤) •
The prawn broth was so solid, slurps! Tip is to remove all the prawns from their shells before devouring them with the noodle soup.

#hungrygowhere #burpple #prawnnoodle #eatlocal #foodsg #sgfood #foodporn #vscofood #foodphotography #sgfoodie #foodiesg #whati8today

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's new BKT dishes pictured in the top row above. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile pictured bottom right. After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's two new BKT dishes pictured in the top row. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile (pictured bottom right). After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?

when I think of wok hei, i think of a flaming hot wok over a roaring flame and char kuay teow glistening with an oily sheen. but this congee from mui kee, situated at casa verde at the botanic gardens, is all that and more. the congee is silky without being watery, and each mouthful is imbued with so much wok hei it could put most char kuay teow places to shame. you can't see grains of rice in the porridge - it really is that smooth. the toppings of fish belly and pork balls are wonderfully tender and flavourful, but really the star is the porridge.
sitting with a book in hand, watching people and fluffy dogs passing by, i can think of no better way to spend a morning for now.
my only gripe is that bowl of porridge cost $14.50. could it cost a little less please?!!