Lunch / Dinner (Price > $20)

Lunch / Dinner (Price > $20)

Featuring Meatsmith (Telok Ayer), The Market Grill, Ah Bong's Italian (Tan Quee Lan), kinki, Stuttgart Blackforest Boutique S-Café (Rendezvous Hotel), Tony Roma's (Suntec City), Gusto by Alfresco Gusto, Oven & Fried Chicken (Telok Ayer), Tian Wai Tian Fishhead Steamboat (Serangoon), Project Dingo
Jonathan Lim
Jonathan Lim

Had a good hearty dinner with my foodie friends recently at San Low Restaurant, a relatively new Tze Char stall located at Geylang Lorong 7.

The standout dish for me personally was the White Pepper Crab, which was packed full of umami flavour, and not too overpowering at the same time. They use only live crabs here, which explained why the crab meat tasted so fresh and sweet! Highly recommended!

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Recently had dinner at The Gallery Bistro, which is the latest dining concept by Saveur Group. I really liked the ambience here (definitely a good place to bring your date), and as for the food my favourite (out of the few dishes we had) was the Salmon w/ Citrus Cream & Asparagus. The salmon was tender with a crispy skin, while the citrus cream added a nice refreshing touch!

I was genuinely surprised by how good this dish tasted! This was a really refreshing appetizer, perfect for sharing!

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The timeless marriage of heat and crisp texture in Buffalo wings gets next-level with the Nagano pork cutlet in this riff on katsu. Loved the unusual combination of heat and umami in this dish!

Tender and juicy fried chicken thigh marinated in Korean Gojuchang chilli sauce, nestled between a fluffy mantou bun. Lovely fusion of Asian flavours!

I’m not usually a fan of lamb but this dish really impressed me! The lamb meat was tender, with a outer layer (metaiko breadcrumbs) that was crunchy and savoury!

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The rice is first fried with chopped unagi before it is finished in the claypot, then topped with more unagi slathered with a house made unagi sauce. The intentionally assertive char to the dish contributed texture and an appealing contrast in flavour to the mildly sweet preparation of the fish. Highly recommended!

George Town Tze Char & Craft Beer is a brand new alfresco restaurant at 81 Boat Quay specialising in traditional Penang favourites and delectable seafood cooked by an award-winning chef.

One of my favourite dishes is the super appetising Thai Curry Fish Head that’s meticulously prepared with Thai herbs and spices including lemongrass, tamarind, lime leaves, curry leaves and bird’s eye chillies. This tangy, comforting dish will leave you yearning for more!

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Hong Chang is an unassuming eating house located along Braddell Road that serves very delectable Kung Pao Claypot Frog Legs. The frog legs were succulent & tender, while the fragrance of the sauce went really well with the smooth texture of the porridge.

This is the most expensive hainanese style chicken rice you can get in Singapore. In terms of taste, i would definitely rank it among the better chicken rice i’ve tasted; the chicken is smooth & tender, rice very fragrant and the chilli is solid. But for that price, i will probably not be returning so soon as there are much cheaper alternatives elsewhere.

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With a name like meatsmith, you certainly expect the meats here to be good, and they certainly delivered. The brisket is smoky, tender, juicy and flavourful; and just look at those pastrami burnt ends, delicious!

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This is my go to bbq pork ribs place. The pork loin meat is so soft & tender, falls off the ribs easily. Drenched in the tasty Tony Roma’s original bbq sauce, this is simply mouth watering! You also get to choose 2 sides with each order.

3 Likes

Constantly on the hunt for good eats! Instagram: @jonnyboyeats

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