Food Attack

Food Attack

Featuring Two Chefs Eating Place (Commonwealth), The Disgruntled Chef (Dempsey), Kind Kones, The Usual Place, Ho-Jiak, Cha Tra Mue (Far East Square), Kampung Bowl Corner Burger, 4Fingers Crispy Chicken (ION Orchard), Bonheur Patisserie (PasarBella @The Grandstand), Sweet Monster (Plaza Singapura)
Vanessa Kou
Vanessa Kou

Furthermore, craving for Ronin’s Scrambled Eggs on Toast ($13) after hearing about their closure at the end of January, I just had to make my way down to PUNCH. Signature creamy folds with crusty bread and upgraded with various add-ons; it was truly a breakfast for champions and as good as I remembered them to be. The zing from the heap of Smashed Avocado ($5), savouriness from the juicy Pork Sausage ($5), the earthiness of the Portobello Mushroom ($4) was just the extra oomph I need.

A great tip is to make a reservation through their Facebook page at least a day in advance. Though reservations are taken up to 11am only on Weekends and Public Holidays, strictly walk-in basis after; you save yourself a good deal of time when met with a crazy breakfast crowd.

#Burpproved

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Okay, I did feel a little self-conscious seated next to a group of ladies with their workout gear and post-gym glow as I stuffed my face but all was good as I got to comfort myself with PUNCH’s Grilled Cheese Sandwich ($11)! Served with Tomato Soup for dipping, the sweet-savoury combination was foolproof. Think soft-gooey center of melted emmentaler, grated parmesan and brie smacked between beautifully toasted white bread. The ratio of cheese to bread was simply lip-smacking, add a warm tangy dip into the mix and you got yourself a winner. Mopped up with the crispy yet absorbent sandwich, the texture of the soup could pass off as pasta sauce which was strangely a good call as the thick consistency made the meal more hearty and satisfying in my opinion. The slight sharpness from the tomatoes also cutting through some of the richness.

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Next up, was my favourite of the three, and said to be a hit among children, The Black Tie ($18). Layered on with truffle aioli, cheese and rocket leaves, the combination was more balanced in my opinion. Delivering a sweeter profile, the truffle aioli lacks the punch but the greens added a nice sharp and distinctively bright flavour. The greens and hidden pickles also had a good crunch to it. And I enjoyed the fact that it was a tad more saucy as compared to the other two.

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Bringing some asian flavours is their Thai-inspired burger, One Night in Bangkok ($20). Using a secret blend of spices, the burger has a very mild kiss of heat but still perfect for those who like something a littler heavier and aromatic. With each bite you can certainly taste the diced onions and a mix of familiar Thai ingredients, but it was difficult to pinpoint the exact ones used - resulting in a pleasant yet unexpected flavour profile for me. Ideal for meatless Mondays!

And a point worth noting is that not all IMPOSSIBLE™ burgers are the same, made with the same Impossible’s minced ‘meat’, each eatery tweaks their own recipe so give this a go as it was one of the best I have tried. You can usually find them at The Promontory during lunch and Bayfront link at dinner, noting that they move around so check out their instagram for location update!

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Spreading the good that is the plant-based IMPOSSIBLE™ burgers, The Goodburger is not just about selling delicious handheld goodness from their food truck but also joining the movement in building a kinder world.

The Classic ($16) is their rendition of a good ol’ American cheeseburger packed with cheese, pickles, onions and their house-made secret sauce. A solid near-perfect meat alternative, the seasoned patty went superbly well with all the conventional ingredients and their savoury sauce. Texture wise was also similar to a beef patty, so you are definitely not missing out on the real thing. However, if you got $6 to spare, I would strongly recommend you to upsize this bad boy with an extra patty as the chowing down on a double was so much more satisfying.

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Fitting of their more botany-themed flavours, the Ispahan and Mango Coconut ($8/ double) I chose were a refreshing change from the conventional selection. Presented with a stronger hint of lychee as compared to the floral-y rose aroma, the Ispahan was smooth and not cloying at all. You can also see pieces of raspberries churned into the gelato. Similarly, the Mango Coconut was a lovely marriage of the two key ingredients, yet holding a slightly more dominant sweetness from the mango which I didn’t mind one bit. The ending notes of the tropical number were subtle but you can definitely taste the distinct nutty-earthiness of coconut.

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Loving the rustic vibes from the brick wall details and wood furnitures featured in the white spacious boutique, Monarchs & Milkweed Gelato may be my new favourite spot for ice cream in Bugis; taking note that the seating are pretty limited.

Having the Burnt White Chocolate ($4.90/ single) with their cone ($1), the sweetness was simply perfect with its caramel-esque quality in the initial spoonfuls. Almost nutty-tasting, the scoop then ends off with a creamy as well as milky finish, a milder version of the White Chocolate flavour we are familiar with. And another element worth mentioning was their house-made cone. With a medley of spices and herbs infused in the batter, the waffle cone’s taste was kept light intentionally so that one cannot simply pinpoint the exact mix used; told to me by one of the owners when I asked a staff what was in it.

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For a taste of their woodfired bread, be sure to munch down on a Smoked Salmon & Cucumber Sandwich ($18) available during lunch. A hearty option, the bread of choice was BURN’s cagel - a cross between a ciabatta and bagel. The denser dough was chewy and had a fantastic crunchy finish. Stuffed with mixed greens and a generous portion of smoked salmon, the saltiness was just right and all the elements just complemented one another. 

Thank you @burpple for the invite and @burnclubst for the hospitality!

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Found on their breakfast menu, BURN’s Roasted Pork Noodles ($18) is just the thing if you are seeking to pack on some carbs over brunch. Featuring eggless kolo mee, mushroom salad, poached egg, Japanese anchovies and fresh herbs. Springy bites and bits of crunchy shredded roast pork, the bowl had a good dose of spice from the chili paste slathered on at the very top. But to really experience the heat with this one, be sure to ask for more chili and give it all a good mix. The molten egg being the icing on the cake with it helping to douse a tad of the flame for me, adding a tinge of moisture to the al dente noodles and another dimension of richness from the yolk.

Thank you @burpple for the invite and @burnclubst for the hospitality!

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Brought to us by the same folks behind The Hangar and Sideways, one can expect dishes delivered with a great medley of spices paired alongside heady smokey aromas at BURN. So loading up on proteins at the woodfired kitchen & bar, the 2-person portioned Pork Tomahawk was a perfectly seared cut and a true stunner. Much more flavour-packed than the usual pork loin chop in my opinion, the hunk was accompanied by vibrant and slightly earthy Armenian beetroot tahini. Fatty, tender, juicy and very well-seasoned, the quality meat was rich tasting but not overly so. The sweet and charred Australian padron peppers also adding a nice bit of texture to the plate.

Thank you @burpple for the invite and @burnclubst for the hospitality!

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Imparting a lovely smokey flavour in every bite, the Lamb Cutlets had a beautiful charred exterior. There wasn’t any gamey taste and the lamb was exceptionally succulent too. Served with home-made feta cheese, couscous salad, crispy kale and a small pool of creamy tahini to balance as well as provide a touch of refreshing tang. Furthermore, I liked that the dish was seasoned well but the natural savouriness of the meat was still able to shine through.

Thank you @burpple for the invite and @burnclubst for the hospitality!

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Available till 9 Feb 2020, 2.30pm to 6pm daily, sink your teeth into Si Chuan Dou Hua’s 8 exquisite handcrafted dim sum items from their Reunion Imperial High Tea set. The limited time only Chinese New Year rendition will offer each a choice from their selection of premium Chinese Teas and starts things off with an auspicious Salmon Yusheng customised to the party size. At $50++ per pax, the line-up at Chuān (川) at Sixtieth which differs from the menu at Tian Fu Tea Room, PARKROYAL on Beach Road, also features a complimentary glass of cocktail named Camellia. The pretty in pink concoction was a delicate and delectable mix of Bacardi Carta Blanca, Rose Syrup, Elderflower Liqueur, Martini Bitters, Lemon Juice and Galangal.

From fresh-tasting Steamed Prawn and Scallop Dumpling to flaky good Swan-shaped Deep Fried Taro Puff with Curry Paste; the one-bite delights were all really well-executed. And at the halfway mark of the course where the Fragrant Wax Meat Fried Rice was served, I was beyond stuffed yet I soldiered on and was rewarded with their signature Homemade Fine Beancurd with Bird’s Nest. A perfect ending to the meal, the warm, smooth curds were soaked in sweet sweet syrup and presented with nourishing Bird’s Nest and wolfberries. So good!

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2 Moods: Hangry & Not Hangry [Instagram: @vanessa_kou]

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