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New & Noted

New & Noted

Noteworthy eats from the hottest tables in Singapore.
Muriel AvdH
Muriel AvdH
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The original dumplings on a moat of not-spicy-at-all Sichuan chilli. Wish they added more black vinegar and steamed the dumplings instead (personal preference).

This is the only flavour you can’t get if you were to order the Dumpling Platter ($20 for 15).

  • 3 Likes

I love pierogis (especially the relatively thick and chewy skinned ones you can get from Polish grocers – I always buy when I come across this when traveling) so I was excited to see this on the menu. The filling with smoked bacon, truffle potato, caramelised onion and cheddar didn’t really have a truffle kick, but perhaps it’s hard to overshadow bacon (and the sriracha crema).

Also available as part of the Dumpling Platter ($20 for 15).

  • 1 Like

For non-alcoholic drinks, I’d choose this lightly-carbonated floral drink over the Coke from Mexico (also $5, aka MexiCola or MexiCoke) – it’s special cos it uses real cane sugar instead of high fructose syrup, which some say tastes better (I’ve tried it before but couldn’t really taste much difference).

  • 2 Likes

Next time you’re craving for Denmark’s ubiquitous sausages, make a pit stop here (ideally with a friend).

You have three hotdog options: original, Swiss cheese and vegan (all $8). Topping options include remoulade ($1), a bbq-like secret sauce ($1), Boston pickles ($1) and Szechuan Chilli ($3, think Lao Gan Ma). Mustard, ketchup and crispy onions are complimentary.

Wish they had chopped raw onions instead but it’s still a pretty tasty bite.

  • 3 Likes

I love chunky tomato-based soups and my favourites were the Hungarian Beef Goulash ($8.50) and Chicken Meatball & Vegetable. I also recommend the Baby Clam & Sweet Corn if you want something lighter. The Truffle Mushroom & Thyme ($7) was tasty and not too creamy but you can barely taste the truffle flavour.

  • 2 Likes

A zingy way to start your meal here. Liked the cauliflower with bright bursts of citrusy coriander seeds. The beetroot with pickled onions was a close second, while the cucumber was a tad too salty for our liking.

  • 5 Likes

I usually prefer shoyu over shio-based ramen broths, but not here. The clam's delicate sweetness and briny essence complemented the truffle wonderfully. I really liked the basil in the herb mix too, for that occasional bite of aromatic freshness. Overall, this was better balanced for me, and something I can finish on my own.

  • 13 Likes

Heavy palates will love this umami tsunami in a bowl! Think porcini, truffle, shoyu, dashi AND clams. You'd expect the strong flavours to wreak havoc in your mouth, but it somehow manages to achieve a harmonious medley of sorts – with the nuances hitting you at different times. The chashu is tender and so is the pork belly. Love the mild nuttiness in the homemade noodles made from wholegrain Hokkaido flour.

  • 10 Likes

This was created especially for the Singapore opening and I have to say it's very unique. The smokiness infused into the minced meat seeps into the broth, coupled with a mild hint of peppery heat.
There was a little bit too much going on for my (mellow) taste buds, but it's something worth trying if you have other bowls to share.

  • 8 Likes

Another tonkotsu-based alternative for those who want something spicy, especially dandanmian fans.

  • 6 Likes

For those who want something familiar, this is the one for you. Comforting and creamy pork bone broth, tender pork belly slivers and the al dente wholegrain noodles.

  • 5 Likes

For every bowl ordered, you get pearly rice topped with clams (from the broth) while you wait for your ramen. A simple but nice gesture for every guest!

  • 6 Likes

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Curated by our editors, featuring great places and the latest food news.
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