Brunchilious

Brunchilious

Anything considered "brunch" food. Well it needs to be hearty and happy!
Cheryl Chia
Cheryl Chia

My second pregnancy has seen more prawn noodle cravings than I thought possible. Instead of complaining, I’ve been keeping my tastebuds peeled for all the best prawn noodles this island is said to have. This week’s prawn noodle fix sees me slurping down a mix of yellow noodle and white bee hoon tossed with a handful of fingerlickin pork lard, and coated with a savoury sauce spiked with some of that oh-so aromatic prawn broth. Though I asked for a chili version, it wasn’t spicy enough so I topped it off with a dollop of their tangy chili sambal and it did the trick. The bits of kang kong in the noodles were a nice surprise and added a delicate soft crunch. I had the 大大 version, and at $9.80, it was one of the more pricey prawn noodles I’ve had but it was worth it. Fresh prawns, deliciously thick prawn soup that was hard not to slurp all of - now this is what makes me (and my baby) happy! I shall return for more; and maybe try the 大大大 version!

Pork ribs are by far one of my favorite BBQ cuts. I’ve had them all sorts of ways - Memphis style, sweet and sticky, smoked and of course with salted egg yolk. But I haven’t quite tasted any like this - topped with aromatic toasted desiccated coconut that’s been tossed with curry leaves. I ordered it because it looks so much like serunding (which I’m crazy about) and what a fluke! The coconutty “confetti” added a caramel overlay that was incredibly tasty. I was tempted to ask for another helping of said topping and sneak it home. Thank you Meatsmith for creating an Indian inspired menu at your latest Little India outpost.

Good quality fish in this Brit favourite is hard to find. I almost always expect shitty fish so I won't be so heart broken. Why continue to order this dish then? Cravings. I love the mix of tartar sauce and the crisp batter in my mouth. Sometimes it's also just because I've watched too many good shows that have featured said dish!

2 Likes

Satisfying burger. What would you expect from the creators of Wolf Burgers! The char on the patty was so sexy, I couldn't help but savour it slowly.

2 Likes

You had me at bacon and sausage. I liked that I could choose Kraftkorn bread.

3 Likes

Perfectly seared wagyu rump with a kickass béarnaise sauce to heighten the deliciousness factor. Laid on a brioche toast and topped with two irresistible poached egg. How not to love?

2 Likes

Darn huge these mushroom they used. I was pleasantly surprised by how meaty they were. The truffle oil made it all the more irresistible of course. Definitely coming back for these crispy babies.

2 Likes

French gastronome Jean Anthelme Brillat-Savarin wrote that “the discovery of a new dish does more for human happiness than the discovery of a new star.” I concur. I hunger, therefore I am.

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