Interesting

Interesting

Featuring Timbre+, Gudetama Café Singapore, Hello Kitty Orchid Garden, The Snack Culture Company, Bear Bites 熊の食 (*SCAPE), The Travelling C.O.W (Chef on Wheels), Sheares Hall, Pratunam Market, A Naiise Christmas Pop Up Store, -
Zhihui Lim
Zhihui Lim

Something cute to chase away the Monday blues!! Decent rendition of eggs Ben with "I'm Cold" eggs benny ($26.90) - basically your usual poached eggs wrapped smoked salmon around his head to keep him warm..? (I love gudetama but the names are cringeworthy hahahahahah). Served atop brioche toast with avocados and hollandaise sauce that was pretty light. Absolutely loved the mushrooms that were earthy and super juicy!!! The Cajun chicken was sadly a little inconsistently dry at certain parts but liked the well-seasoned flavour and heat that came with it; served with sweet buttermilk waffles that is a little.. nua (might be because we took too long with the photos tho???) We had the Straw-Very "Lazy" ($8.50) that had promising strawberry infused rose tea with lychees and blueberries but somehow it fell short of expectations and tasted syrupy. Good for 2 or more to share but if I'm back I'll probably skip it.

Glad that the food here was pretty decent albeit pricey (as expected of themed cafes); given past experiences where quality is often compromised, leaving a bad taste in one's mouth no matter how cute the food is. Wouldn't mind coming back again!🍳🍳🍳

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The upcoming #FestivalForGood on 20th August will see a collaboration between social enterprise @ediblegardencity and 3 Timbre+ chefs to create 3 exclusive dishes, featuring carefully cultivated produce from local farms!
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Not one to eat my greens voluntarily but I enjoyed this colourful plate of juicy chargrilled ribeye lightly seasoned to bring out its natural goodness, served with ulam rajah, spinach mustard greens, tomatoes, drizzled with amazingly refreshing soy ginger vinaigrette, created by Chef Deming of Kush. The fresh, crunchy greens were carefully selected for a variation in textures, and I particularly liked the use of mustard greens that tasted vaguely like wasabi. Simple as it is, this dish was the perfect marriage of textures and flavours. A limited number of plates will be available so do pre-order at ediblegardencityxtimbre.peatix.com and enjoy $2 off each dish. @ediblegardencity will also be conducting a learning journey on how to grow your own food organically, soil fertility, watering and pest management!
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The first of its kind to celebrate social enterprises, with hopefully more to come, this festival's gonna be fun - come down and be #partofthegood, for food, performances, interesting workshops to learn from these inspiring social enterprises.
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Thank you #Burpple for the invite, and @raiSEsg for hosting us, and glad to learn more about this meaningful event.

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👋🏼🐱🎀 Emboss hello kitty print on a tortilla, use a sandwich shaper to cut the bread, add two giant hello kitty mascot and poof a gimmicky cafe is born. Enchanted Forest, a quesadilla with shrimp avocado and wasabi mayo was a disappointment, tasted bland and one dimensional. Land of the Rising Sun, teriyaki chicken with pasta fared much better - chicken was tender and well-marinated. Yoghurt turned out to be pretty enjoyable.

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Back at Snack Culture Company, this time for their Christmas special (7 instead of 9 plates, for $49++)

with a great story behind its creation! One reason why I like eating here is listening to the inspiration behind the dishes. I don't dislike a lot of food but teochew Giam Cai Ark (salted vegetable duck soup) is something that I usually avoid. This, however, was acceptable to me and that says something haha! Very appetizing, especially with the addition of green chilli, dash of lime AND cognac! Together with what looks like Chinese dumpling (which I didn't think was a good fit with the soup), the ravioli is stuffed with smoked duck and ham.

- starters. Sweet potato espuma with freshly grated nutmeg for a touch of Christmas, smoked duck buah keluak wanton (which wasn't distinct in taste but very nicely crisped) and my favorite from Around the World's laksa prawns with hae bee hiam cookies. Wanted to get a bottle of cookies but oos :(

this Louisiana stew was so packed with flavour! Fresh sea prawns, clams, mussels, luncheon meat and okra. Served with crispy roti prata puffs.

- chunky homemade honey baked ham with quinoa fried rice, one of their best sellers (they do bento!). Texture of rice was great and tasty. Served with side of mushroom gravy.

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(course 2 of 7 for "Celebrating Christmas Around the World in 7 Small Plates") - macaroni salad made refreshing with pineapple, grapes, cranberries. What made the dish work was the darn good spicy Nonya Belachan mayo dressing!! It made me miss the Chilled Black Fungus with Mushroom salad from their Around the World in 9 Plates though (and apparently we are not the only one who kept raving about the black fungus salad). Would loooooove to get a tub of those tangy spicy belachan mayo!

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This 9 course omakase degustation meal set us back by $49/pax, but it's quite worth a try imo. Impressed by the marriage of different cuisines, and it's quite a personal affair as the chef/owner walks around each table to talk about what was the inspiration behind each dish, and answer any questions you have. "People often ask me, how do you think out of the box and come up with these kind of fusion? I tell them it's easy when I've never been in the box." Indeed. Definitely an interesting experience and to take the time and savour each dish slowly ( it was a 2-and a half hour event haha). I apologize for the spam of 7 out of 9 dishes but I couldn't decide what I liked most😅 the first two I didn't post was edamame with tomyum espuma (foamy texture, loved the taste of the tomyum) and chilled mandu with bahkutteh consomme - I've never had chilled bahkutteh so it was something new.

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#8 of 9. By this time I was already full. But I'm quite a small-eater so yeah. Paper wrapped seafood to seal in the flavours, with fresh decent sized prawns and clams. Too much garlic in the broth for me to enjoy (I hate biting into them), which was a waste cos the broth was so flavourful. Served with homemade bun (a little too dense though. Made me really full). Oh right owner was cute, the bf was peeling prawns for me (cos I was too slow trying to use fork and knife not because I'm spoilt HAHA💁) and he said "I put this dish second last as an acid test for the guy to show his love and peel prawns for the lady."

#7 of 9: Loved the tomato base pasta with bacon, but it was a little overcooked. The har jeong soft shell crab didn't disappoint (but G thinks the taste could be stronger). My soft shell crab was really meaty too!!!

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#6 of 9 : another favourite (I can't quite decide what I liked best.) this came prettily wrapped in the cabbage and when I cut it open, there it was - premium ingredients of abalone, scallop and shiitake mushroom. What was amazing was the broth. When the owner came around talking to us about the dish, he made us guess what went into this full bodied soup. One of it was typical dried scallop and the other we couldn't guess. It tasted like prawn soup to me so I thought it was prawn but nope, turned out to be a.. food spread that comes in a cute yellow jar i haven't eaten for years. Love it or hate it. (Trying not to ruin the surprise for future patrons hehe.)

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#5 of 9: Beef Bulgoggi in your typical Vietnamese rice paper roll (a little thick to me, hated chewing it but the beef was good- tender and sweet!) / Ayam Buah Keluak Wanton (!!! This was pretty interesting! I've always avoided the nonya dish buah keluak cos it's usually spicy? But now that I've tried it.. I might take my chances in future.) and my favouritest laksa prawn hae bee hiam cookie 'crostini' - what a mouthful. The marriage of different cuisines was yet another pleasant surprise!

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#4 of 9: we all know scotch egg, boiled wrapped in sausage meat, covered in breadcrumbs and deep fried. But this was genius. The black dip was my favourite ter kar chor (pork trotters vinegar) - and it was done right, so flavourful!! So the idea is to eat half of the egg to savour the original taste, and dip the other half into the vinegar. Not a ginger person BUT I loved the vinegar with crispy ginger surrounding it!

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Course #3 out of 9. doesn't look like much but this was one of my favourite!! Chapchye-inspired, crunchy beancurd skin, crispy aromatic tiny hei bi, with tasty mushrooms and black fungus, tossed with belacan mayo dressing, the tinge of spiciness gave it a whole new dimension. Loved the story behind it - "this is what happens when a crazy chef marries a peranakan wife." Indeed. Crazy but it's a good kind of crazy.

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Omnomnomnivore

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