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Off The Road

Off The Road

Featuring GRUB (Bishan), HOUSE at Dempsey, Revolution Coffee, [CLOSED] The Laneway Market, A For Arbite, Broadcast HQ, Rui Heng Braised Duck, Ser Seng Herbs (Turtle) Restaurant
Lucas Lim
Lucas Lim

Almost everything tastes like chicken, including turtle meat.
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Ser Seng Turtle Soup has been around for decades, unlike me, and is my favourite place to visit for Turtle Soup. What I always go for is the the "meat only" option on their menu. Even if you end up ordering the "meat only" option, they will still provide you with a piece of the turtle's gelatinous skin, which has a jelly-like texture that has absorbed the herbal flavour from the soup.
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Pair the meat and soup with Ser Seng's signature chilli sauce, something reminiscent of the chilli sauces with a sour kick from white vinegar that you find at majority of the Kway Chap or Pig Organs Soup stalls, and you will find yourself left with an empty bowl in record time.
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For soup lovers like me, you will be glad to know that Ser Seng will gladly top up your soups for you at no charge! In all honesty, I don't even mind not having the turtle meat, the soup is good enough to keep me coming back for more 😌

5 Likes

Rui Heng Braised Duck is nestled relatively deep inside the heartlands, which is why I am constantly surprised by the queues forming at the stall. They serve what is probably the best duck porridge that I have had in Singapore.
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There are two types of braised duck usually found in Singapore: the Hokkien style with the sweet, gooey lor (gravy) or the Teochew style which is salty and less viscous. I usually only go for the Teochew style but I'll make an exception for Rui Heng.
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What makes me patronise them repeatedly is the great, consistent quality of food and the incredible value for money. They have one of the best Hokkien styled ducks that I've come across. An almost fork tender texture for the meat(yes, even for the tougher parts of the duck like the breast) and fats which have managed to seal in the flavours from the braising. The sweetness from the lor is not overpowering and you still can get hints of spices which indicate the complexity in making the lor. Most of their dishes go for $3 but come with portions that would likely cost twice the price elsewhere.
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Even though my go-to is the Duck Kway Teow Soup (mainly because it goes best with chilli padi), I recommend going for the dishes that come with their signature lor. That means everything other than Duck Noodles soup.
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Blk 703, Hougang Avenue 2, Singapore 530703

Nasi Lemak Beef Rendang
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Nasi Lemak (Coconut Rice) is easily a Singaporean favourite and many renditions of the dish can be found all across the island.
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Chef Shen’s version comes with rice that has been twice steamed with coconut milk, not water, and over 10 different ingredients are used in the process as well. Each fluffy grain of jasmine rice gives you a well balanced mixture of coconut, pandan, onions, lemongrass and ginger flavours in your mouth. Apparently, fenugreek is also added but my tastebuds were not discerning enough.
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However, if you are looking for a very concentrated taste of coconut and pandan in the rice, which is the more common version of Nasi (Rice) in Nasi Lemak, then this is not for you.
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The sambal in the dish are also different from the sweet ones you typically get. Instead, sambal belachan and coffee sambal, both made in house, are served. I was told that the coffee sambal is made with beans that the café uses for their coffee.
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You can choose to have your Nasi Lemak on its own for $2 or with Beef Rendang (Pictured), Chicken Rendang, Crispy Pork, Crispy Fried Chicken or 5 Spice Pork Confit. In any case, your gourmet Nasi Lemak will cost you less than $10.
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Thanks @burpple for the invite and @revolutioncoffee @chefshentan for feeding us!

9 Likes

Chef Shen pulot all the stops with this incredible mod-sin dessert!
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This is essentially a marriage of the sticky date pudding and Pulot Hitam (Black Glutinous Rice). What I really loved was that you could taste the texture of the Pulot Hitam interspersed throughout the pudding. The distinctive but not overbearing sweetness of the Gula Melaka paired perfectly with the slight saltiness in the butterscotch. Take each bite of the pudding with the thick house made coconut ice cream and I believe even the greatest detractors of mod-sin cuisine will have second thoughts.
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Thanks @burpple for the invite and @revolutioncoffee @chefshentan for feeding us!

8 Likes

Went for brunch (is it brunch if you have it between lunchtime and dinner time?) at The Laneway Market yesterday. Based on the recommendations of the friendly waitress, we ordered The Laneway Breakfast, Dashi Mushroom Risotto and Truffle Fries.

The Laneway Breakfast is supposed to be a sampling platter for most of the breakfast items they serve: Sous Vide Egg, Sunny Side Up, Crispy Bacon, Smoked Salmon, Chicken Sausage, Hash Brown, Scrambled Egg, Sautéed Mushroom and Spiced Pork Cubes(Canned Food). The plate was garnished with rocket leaves, alfalfa sprouts and floral petals, of which i could only identify lavender. The scrambled egg was buttery but I would have preferred it to be a little wetter. The breakfast dishes were all decent but I don't think any deserve a special mention. What makes this unique is the inclusion of the spiced pork cubes which I suppose would make The Laneway Breakfast have an element of fusion food.

The Dashi Mushroom Risotto had a sous vide egg in the middle, covered by the risotto. The risotto was generously sprinkled with bonito flakes and was mixed with slices of bacon. The risotto also came with rocket leaves and crispy fried straw mushrooms. The texture was perfect and I thought the flavour of the risotto was an interesting take on the usual ones you get elsewhere. This dish is a little on the sweet side.

Last but not least, the Truffle Fries with generous shavings of parmesan cheese and buah keluak. Yes you heard it right, buah keluak. For those who do not like buah keluak, be sure to inform the waiter or waitress in advance. The Laneway Market definitely serves up one of the better truffle fries around.

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Despite being rather out of the way, perched atop Dempsey, House is a place that I'll always find myself coming back to. The ambience is very laid back and is reminiscent of some of the cafes in Aussie. The space is huge, The food isn't overly priced and tastes decent too. It's a particularly popular venue for birthday celebrations as well. On this visit, I got myself the usual: Hanger Steak with croquettes and wild mushrooms. Well it's more of a mushroom reduction than actually mushrooms. But still, the mushroom reduction complemented the tender slices of beef that came with it. It wasn't overly strong, allowing the main highlight of the dish which was the beef, to shine. I would recommend eating the croquettes immediately upon being served so that the hot creamy ham bechamel can just burst into your mouth. Good food and good company, I certainly enjoyed my visit to House.

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