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[Restaurant HOME] - Singapore loves their crab and it is inevitable that the menu showcases the crustacean.

We had the Black Pepper Crab ($58/kg) which is tossed in a fiery and piquant black pepper sauce. It goes well with the sweetness of the crab meat.
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[South Beach Kitchen] - Cold seafood section for the buffet spread.

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[Canton Paradise] - If you like BBQ pork, there is the Baked BBQ Pork Pastry ($6.80 for 3pc).

It is flaky and comes with delectable BBQ pork filling.
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[The Disgruntled Brasserie] - The Gruyere Cheese Soufflé ($16) was not only pretty in presentation it was also beautiful on the palate.

The gruyere cheese and caramelised onions worked in harmony to develop a memorable experience complemented by the the Chardonnay fondue.
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[Restaurant HOME] - Baked Golden Snapper Fish with Sea Salt ($7/100gram).

The whole golden snapper is covered with sea salt and baked to a nice moist texture which comes with slight hint of saltiness that enhanced the sweetness of the meat.
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[Canton Paradise] - A must try at Canton Paradise is their noodle dishes.

The noodle is specially imported weekly from Hong Kong. We had the Dried Shrimps Noodle Dry ($8.80) which is dusted with the the dried shrimp roe, giving it a pleasing crunch that contrast the springy and eggy flavoured noodle.
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[South Bridge Kitchen] - Having fun making our own soft serve.

It turns out quite artistic isn't it?
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[Min Jiang, One-North] - Black Garlic Duo Platter ($12/pax) which comprises of Pan Fried Scallop with Black Garlic and Sliced Pork with Shredded Pickled Papaya and Black Garlic.

The scallop is stuffed with a minced prawn-black garlic-water chestnut paste and lightly seared. While the scallop is plump and flavourful, the sweetness of the black garlic was hardly noticeable. I preferred the sliced pork which I actually could taste the subtle sweetness of the black garlic.
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[South Bridge Kitchen] - Head to the Noodle Bar for a bowl of comforting Laksa cooked a la minute by the staff at the live station.

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[White Rose Cafe] - Old school dessert, the ice ball from the Penang Hawkers Fare.

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[White Rose Cafe] - The plate of fried snack comprises of five spice meat rolls, prawn fritters, deep fried beancurd and more.

The highlight has to be meaty and tender Lor Bak which is well marinated and painstakingly hand rolled into shape.
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[Tamashii Robataya] - A trio of appetisers which consists of Mizu Nasu (eggplant), Anago Kyur Otsumami (conger eel) and Hotarui Ika, Soramame (firefly squid).

It is my first time having eggplant raw which is lighted marinated with sesame oil and salt. Apparently this species of eggplant can be eaten raw, crunchy and juicy. Another rare ingredient is the firefly squid which is in season. It goes very well with the vinegar miso sauce.
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About SG Food On Foot
SG Food On Foot

SG Food On Foot

2191 Reviews  52 Followers

A Singapore food blog about food experience near MRT stations. Email: sgfoodonfoot@gmail.com

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