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Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

Singapore, a melting pot of culture, serves up a wide selection of cuisines to satisfy our taste buds. Never go hungry again.
Julius Lim
Julius Lim
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There are a total of 4 sweet treats that clearly represents our love for desserts and these are in the form of milkshakes and frozen custard ice creams. Their iconic milkshake has been given a Singapore-twist as they pay homage to our pandan cake, ondeh ondeh and kaya toast by blending the vanilla frozen custard ice cream with pandan and coconut before its topped with gula melaka crumble. The other three blended ice creams, namely Jewela Melaka, It Takes Two to Mango and Shack Attack will leave diners with a sweet ending to their meal. My favourite has got to be the chocolatey Shack Attack as the chocolate custard base is mixed with Plain Vanilla’s brownies, fudge sauce, Menuel chocolate chunks and chocolate sprinkles.
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Shake Shack Singapore
Address: 78, Airport Boulevard, Jewel Changi Airport, Unit 02-256, Singapore 819666
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Get the word out as the famed burger chain from NYC is finally opening its doors to the public at Jewel Changi Airport, the restaurant’s first outpost in Southeast Asia, starting tomorrow on 17 April! All of their signatures will be made available including their iconic ShackBurger, classic crinkle-cut fries and craft beer. The ShackBurger is probably their most well-known burger in the menu with the juicy patty being made with 100% all-natural Angus beef that’s grilled to a nice medium doneness. Sandwiched between the softest potato buns, the patty is joined by an entire sliced cheese, lettuce, tomato and the all-important secret ShackSauce. No word on the street yet on the availability of the secret menu items but let’s stay tuned and watch this space.
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Shake Shack Singapore
Address: 78, Airport Boulevard, Jewel Changi Airport, Unit 02-256, Singapore 819666
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These will be accompanied with Chef Jeremmy’s Uni Congee and Kicap Manis Chicken Satay. For the steamed fish, Chef Damian uses the belly flesh of a whole threadfin and marinates it with his own homemade tau cheo aka fermented soybean, before going into the steamer for 6 minutes. Prior to serve, crispy pork lard, garlic and bentong ginger are added on top of the fillet. The pork belly appetizer is Chef Damian’s small plate offering which contains lots of fresh and tangy ingredients such as cucumber and a blend of chillis, garlic, lime, shallots and oil. From Chef Jeremmy’s side, the uni congee is perhaps the most indulging and decadent rice porridge that I have ever eaten. Made with premium Akitakomachi rice in a scallop broth, it is topped with century egg, foie gras and uni.
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Le Binchotan
Address: 115, Amoy Street, Unit 01-04, (Entrance via Gemmill Lane), Singapore 069935
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For the Jeremmy & Friends events, the specially curated menu will be available for three nights on Thursday, Friday and Saturday from 9:30pm all the way to midnight on selected dates at $35++ per person (ticketed event that you will need to make prior reservations for). Each guest chef will present one big plate and one small plate while the host Chef Jeremmy will be preparing three big plates and three small plates.

On 9, 10 and 11 May, Chef Jeremmy will be partnering with Chef Sam Chablani, formerly from Fat Lulu’s, and the host will present his Hokkien Mee and Beef Short Rib Dumplings together with Chef Sam’s #noburnnotaste Platter and Vegetable Chips. The hokkien mee was the catalyst of the first Supper Special back in 2018 as a National Day tribute and has since made its triumphant return together with the beef dumplings which contains Angus beef short ribs that has been braised for 16 hours and served with housemade chilli oil. Chef Sam’s grill platter contains favourites such as Iberico Pork Satay, chicken wings, and Phu Quoc Pork ribs, complemented with a lighter side of things, a serving of fresh vegetable chips as an attempt for a balanced diet.
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Le Binchotan
Address: 115, Amoy Street, Unit 01-04, (Entrance via Gemmill Lane), Singapore 069935
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This is a common question that many of us have as to what these culinary maestros crave for after service ends. By that time, it should be between the late dinner and supper timing, and comfort food will usually be at the top of the list. To answer that question, Le Binchotan’s Chef-Owner Jeremmy Chiam will be enlisting the help of three chefs to kickstart the Jeremmy & Friends Supper Special. Starting on 25 Apr, it will span across three different months with different late night meals being presented every few weeks by Chef Jeremmy and the guest chef of the month from Chef ArChan Chan of LeVeL33 to Chef Sam Chablani, formerly from Fat Lulu’s and Chef Damian D’Silva of Folklore.

On 25, 26 and 27 Apr, the Jeremmy & Friends will kick off with the collaboration with Chef ArChan. Chef Jeremmy will be presenting his Prawn Noodle Soup and Ebi Crackers with Sambal while Chef ArChan will cook up her Stir-fried Clams with XO Sauce and Grilled Shishito Peppers and Fermented Leeks with Hopped Salt. In my honest opinion, the clams has got to be the star of the night as it rightfully muscles its way up the throne. Made from scratch, the XO sauce contains dried scallops and jamon that provides the umami-ness to complement the intense wok hei in the dish. To up the ante further, Chef ArChan uses the LeVeL33’s house brewed Blond lager for that additional oomph and floral notes. To differentiate from the generic mantous, buns were made with dry spent grain, a by-product from the brewing process, and is a good source of proteins. The pan-fried spent grain also lends texture and nuttiness to the overall bite as you instinctively mops up the leftover sauce from the clams with it.
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Le Binchotan
Address: 115, Amoy Street, Unit 01-04, (Entrance via Gemmill Lane), Singapore 069935
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #mediainvite

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Prior to this, I’ve heard many good things about the lunch menu here but was left disappointed. There has been a revamp in their lunch menu, which coincidentally I have also overheard many of the diners questioning the change as well. This time round, they have introduced ricebowls ranging from the price point of $10.90-$15.90, which to me was pretty affordable as each bowl comes with sautéed Thai asparagus and a fried egg. We both shared the Nyonya Salmon ($15.90) and Salted Egg Squid ($14.90), which to my amazement the salmon was under-seasoned and lacking in flavours while the salted egg squid probably fared slightly better. We were told that the Norweigan filleted salmon has been roasted with a traditional nyonya spices but we found no traces of it, except probably for a few specks of chillis. The squid, on the other hand, has been battered and stir-fried in a salted egg sauce but I would probably be better off getting it from a zhi char stall. The additional orders of cheese fries ($6.50) and buttered sweetcorn ($5) did little to save the meal.
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Ah Hua Kelong
Address: 15-9, Jalan Riang, Singapore 358987
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In Porta’s refreshed menu, the Black Forest ($14) is perhaps the star of the tasting. Paying homage to the German Black Forest Cake, this is a deconstructed version with the chocolate lava cake, that’s made with Filipino Dark Malagos chocolate with 75% cocoa, playing the role of the layered chocolate cake. The bitterness from the lava cake is contrasted by the sweetness from the whipped coconut cream, which created a balance of flavour profiles. To up the ante further, maraschino cherries, that has been brined with a mixture of cinnamon, juniper berries and star anise and sugar-coated raw cocoa nibs are added as the finishing touch. If you prefer something that’s lighter, there’s the Spiced Apple Tarte Tatin ($14) that’s made from Granny Smith Apples, which has been stewed in a maple and herb syrup and served with a rum & raisin ice cream.
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Porta
Address: 1, Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
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The Duck Ragout is not essentially a brand new dish but more of an updated rendition of it whereby the same pappardelle is tossed in a white wine and herbed parmesan sauce and this time round, chef uses the shredded duck leg confit. When this is already a signature dish of Porta’s, its now even elevated further.

Continuing from the previous collaboration, the Barramundi dish uses the fresh catch from Ah Hua Kelong, which is first oven-grilled then seared skin side to create a crispy skin. Served with spicy ratatouille and charred mussels, the finishing drizzle of dill oil perfumes the dish, while complementing the smokiness from the mussels. The poultry dish of Roast Chicken Leg is first sous vide and then shallow-fried before being served with potatoes that’s roasted in bacon oil.
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Porta
Address: 1, Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #mediainvite #portasg

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Specially curated by Executive Chef Alex Phan, this new lineup of dishes pays homage to the flavours that he has sampled from abroad in which he seeks to combine fresh produce that’s sourced both globally and locally into the food. From the appetizers section, there’s the Confit Lamb Pastilla ($14, pictured), Chicken and Egg ($14) and Spicy Salmon Tartare ($16).

The pastilla is actually a traditional Morrocan meat pie dish and this rendition from Porta uses Australian lamb shank that’s sous-vide, shredded and marinated before its being wrapped in the Feuiles de brick, a French pastry that’s very similar to filo. When an order comes in, it’s deep-fried till crispy and served with a side of mint Greek yogurt dip that contains pistachios.

Which comes first? The chicken or the egg? Well, that can be ignored in the next Chicken and Egg dish as it is built on a nest of chicken thigh, that’s marinated in soya sauce, grilled and then diced, and cabbage slaw which is joined with other vegetables such as onions, edamame and corn in a Japanese sesame dressing. The egg is soft-boiled and then soaked in beetroot juice to give it a nice, natural colour. Last but not least, one of the standout dishes is the Spicy Salmon Tartare whereby diced salmon is tossed in a sugar cane vinegar, Sriracha mayonnaise, diced crystal pear and furikake mix. The unique ingredient has got to be the sugar cane vinegar, which is sourced from Philippines and it adds the acidity into this dish. The tartare is served with rice paper nori that gives the entire dish, when eaten together, an additional dimension of texture and flavour.
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Porta
Address: 1, Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #mediainvite #portasg

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First and foremost, Yama-Ya is less of an izakaya like Nobu-Ya and more of a laid-back casual Japanese restaurant that you can chill over food and drinks after a long day at work. The menu at Yama-Ya is slightly different as they offer oden, donburi, small plates and even several items from Nobu-Ya, all are specially curated to dine with alcohol. Overall, the food is good and I wouldn’t mind coming back here again. Till then, I shall let the photos do the talking.
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Yama-Ya
Address: 190, Middle Road, Fortune Centre, Unit 01-33, Singapore 188979
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Whilst the salmon is pan-seared till having a crispy skin (already a winner), the pearl couscous stole the show for me. Cooked in a housemade fish stock, sautéed sour vegetables, pickled ginger and chilli, the pearl couscous lends its flavours from the umami-ness from the savoury stock and the tanginess from the pickled mustard greens.

Oh and did I mention that 51 Soho has an entire range of cocktails but their signature has got to be their concoctions that incorporate Chinese rice wine, plum wine and bamboo wine to form the base of these 51 Soho Specials. There are a total of 5 Specials (Prosperity Cup, Dancing in the Moonlight, Dr. Panda, Bamboo Dream and 51 Soho) and you can get them as early as 8:00am at a starting cost of $88 for 9 cups.
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51 Soho
Address: 51, Telok Ayer Street, Unit 01-01, Singapore 048441
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #51soho #mediainvite

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In the morning, you can expect a range of wholesome and nutritious breakfast options while lunch is more of one-bowl meals that’s fulfilling and convenient for the busy PMEBs in the area. Come dinner, the menu transform into a dishes of decadence, elevated with premium ingredients to suit the local favourite flavours.

Take for example the charcoal-grilled skewers, created to mirror our fondness for food served on a stick, at 51 Soho are dusted with an original mala spice blend that’s inspired by those served in Sichuan drinking houses. From the ones that we have tried, my vote definitely goes to the Pork Belly skewers ($7.50 for 2 sticks) and Beef skewers (11 for 2 sticks) which were first marinated overnight before going onto the charcoal grilled and finally dusted with the magical spice blend. For the unconventional ones, I highly recommend you try out the Duck Gizzard ($6 for 2 sticks) and Padron Pepper with Halloumi Cheese ($8 for 2 stickers), which to my amazement both were equally tasty. Similar to the equally addictive Shaky Fries ($7.90), this pays homage to the ones made famous by the Golden Arches, but this time round the shoestring fries are given a good shake with the homemade spice blend.
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51 Soho
Address: 51, Telok Ayer Street, Unit 01-01, Singapore 048441
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #51soho #mediainvite

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"The greatest gift from travelling is to bring home a memorable food experience" #aworldtoeat

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