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Unagi was quite small in portion. Mentai tamago combi is 👌🏻. Snow crab pasta taste like chilli crab sauce w lots of meat

Too much mayo even though we requested to reduce the amount
Good deal with burpple deal though

I like to call Pork Belly with Red Beancurd (南乳炸肉), the porky equivalent of har cheong gai

To create this dish, red fermented beancurd (紅腐乳) is used to marinade the pork belly, enhancing its flavours, tenderising the meat and adding additional moisture. It also serves to 'cure' the pork belly of its 'gamey' aftertaste. Red fermented beancurd which incorporates red yeast rice also gives this dish a distinctive deep red tinge, flavor punch and aroma.

Wok Master's rendition of this dish was a little on the dry and tough side but still savoury!

1 Like

I go for the handmade tagliatelle as my choice of pasta and this time I decided to have it with their crabmeat pasta with white wine.

The crabmeat pasta comes with lumps of crabmeat, shallots, garlic and cherry tomatoes tossed in white wine sauce, garnished with parsley. The pasta was done al-dente, portions of crabmeat were generous and flavours leaned on the lighter side. The cherry tomatoes add some colour along with sweet and tangy flavours to the dish.

Thanks to Burpple Beyond, we get to enjoy 2 Main Dish for the price of 1 ✌ (U.P. $27)

1 Like

delicious donburi and worth it for the 1 for 1!

For all the cheesecake lovers out there: don’t miss Cat & the Fiddle’s 1-for-1 Three Slice deal on Burpple Beyond!

Try out their uniquely amazing Mao Shan Wang Durian Cheesecake or opt for an oldie but a goodie Classic New York Cheesecake at The Centrepoint

i felt that there was too much batter but the taste was p good

this was DELICIOUS. idk what dressing they used but it reminded me of sushi. rly didn’t expect to be so impressed by their salad!

quite a strong tomato and seafood taste and was v good! they were p generous w the seafood too

Homemade tofu is a dish you can find in some but not most tzichar eateries because it is time-consuming and labour intensive to produce them and they are often produced in limited quantities to ensure that they are fresh.

I don't usually mind the slight premium charged (as with all things homemade/handmade) because fresh tofu has a soft silky texture and yet holds its jiggly shape well. It also has a cleaner taste.

Wok Master serves theirs deep fried and topped with mayonnaise and chicken floss, beautifully arranged like petals around a flower. The crust layer is crisp and the tofu interior soft. The combination of mayonnaise and floss cannot go wrong.

I did however feel that the homemade tofu could have been used in a much better way. I mean this is a dish that anyone could easier replicate at home with store bought ingredients without much difficulty and it would taste rather similar... It would have been better off letting the homemade tofu shine by braising it or with a simple sauce.

2 Likes

The pasta was generous but not much was going on in it. There was little duck, To fill in the gaps they put in cubed red & green bell peppers. Not that it was bad, just feels more like something a proficient cook makes with leftovers. Now I know why it was slightly cheaper than the rest. Kinda disappointed though cos it was still listed as a signature dish. I have had better pastas here in the distant past