Must Try
Countless hordes have sung paeans to this bestial biryani from the distant reaches of Aljunied Crescent. Keeping it uber kvlt and notoriously hard to procure, mercurial mastermind Zahid's culinary creations are unleashed only upon the pleasure of his rare whim, whereupon ravenous masses will instantly descend like circling vultures, furiously submitting their requests via WhatsApp as quick as they can, for only the swift have any hope of securing an order.
To gain access, one must first send a follower request to @globalmatsoulkitchen. Once accepted, keep your eagle eyes peeled for the drop - a more often than not bombastic post wrought with black metal imagery and symbolism. But let that not deter you oh pilgrim, for if you persevere – try once, try twice, try 666 times – this will be one of the most fragrant, (un)heavenly biryanis you will have ever eaten.
Taste: 4/5
Detractors complain about the cost, queue and quantity of food given, and why bother with this when there's the far more popular and slightly cheaper Beach Road Prawn Noodles nearby. I argue that this is a far superior product, worth waiting and paying for. Curiously, I don't see anyone griping about $12 prawn aglio olio from Pastamania.
Taste: 4/5
You could draw parallels between this and Burnt End's beef marmalade, but the Lingua Di Manzo Tonnato is a unique beast in its own right, and right up there with the former. Utterly unctuous, the braised beef tongue is smothered in caramelised onions and topped with a piping of tonnato aioli – think an upscale tuna mayo. Umami on overload.
<< Invited Tasting >>
Taste: 4/5
My previous impression of Mr & Mrs Mohgans was that it was good but overrated. The painfully long queues especially did not help, but subsequent visits have changed my opinion. It might just be me falsely attributing a perceived improvement in the quality of their food to their recent relocation along Joo Chiat Road, but the pratas seem crispier and fluffier, and the plaster consistently has a perfectly oozy egg welded to the top of the prata, not to mention their fragrant fish curry and ikan bilis studded chilli sauce.
Taste: 4/5
A must order, the sweet and savoury morass of beef marmalade will awaken your appetite with an explosion of ludicrously sublime flavours, its richness balanced by the sharp tang of the pickles
Taste: 5/5
No visit to Burnt Ends is complete without a steak, and the Onglet is our favourite. Also known as the butcher’s cut, this most tender piece of meat is absolutely packed with flavour and will literally slide down your throat with ease. The burnt onion sauce is sublimely smokey and tasty as always, and the slivers of marrow are precious blobs of fat I always let slowly disintegrate in my mouth. Satisfaction guaranteed.
Taste: 5/5
Having not seen this on my last visit more than a year ago, we decided to go give it a go and were pleasantly surprised. A paper-thin tempura shell held silky, melt-in-your mouth eggplant in its crispy embrace. Served on a bed of deeply umami miso mayo, this class act further solidifies Burnt End’s already impressive roster of vegetarian starters.
Taste: 4/5
These smooth and delicate rice cakes were a thing of beauty. Nothing like the hard and mushy ketupats I assumed them to be, they had a sweet, mellow flavour with an afternote of char. Though you might balk at its price, I absolutely insist you order a saucer of alittle tashi’s heavenly miso cream ($5) to dip your rice cake in. As a matter of fact, you might find yourself reaching for whatever you can find on the table to plunge into that dollop of buttery, salty goodness.
The spicy Korean ssamjang and coriander and hot pepper-based Yemeni skhug sauces are exemplary as well.
Taste: 5/5
Sweet lord, I did not know that the humble san lau hor fun could attain such heights of deliciousness. Having been let down by one bland, MSG-laden version after another, tasting this was all the more revelation of what could be achieved in the hands of the right chef.
I like that the silken flat rice noodles slicked in an uber umami and smoky sauce are buried under lots of crunchy bean sprouts, and that they are generous with the thick, fresh slices of tender fish too.
We ordered 5 or so dishes which were all well-seasoned, yet surprisingly I left the restaurant without feeling incredibly thirsty and full as is the case for me with many tze char places.
Hong Kong Chun Tat Kee XO Fish Head Bee Hoon
419 E Coast Rd, Singapore 429006
After having seen so many positive reviews about this dish I knew I had to try it, plus I never say no to ‘drunkard’ anything.
They must put liquid cocaine into the sauce, because hot (literally) damn, is it addictive! Every mouthful of equal parts savoury and spicy sauce-slicked noodles possessed an indefinable umaminess that drove me to ravage my food in a feeding frenzy, until I finally looked up, and naught was left but my hunger for more.
Taste: 4/5
I see a peng plate then I pose. Surely one of the highlights of our tasting, there was a collective gasp around the table as this beast was brought before us. The chef’s skill is evident in every stage of execution – from the carefully de-shelled whole pieces of lobster to the delectably tender and juicy flesh poached to buttery perfection and finally flash-seared on the grill for that barest hint of smokiness. This is bare hench, fam.
<< Invited tasting >>
Taste: 5/5
Artisanal game strong – rustic and flavourful chunky chicken liver pate is paired with the restaurant's seminal freshly baked woodfired white sourdough and sourdough fruit loaf. A match made in heaven that's made even better with the crunchy tang of cornichons and pickled onions.
Taste: 4/5
Level 10 Burppler · 2854 Reviews
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