饭

It’s now become a barely decent bowl, which you probably wouldn’t even know was supposed to be cooked over charcoal after tasting it. Such a shame, but good thing there’s Sin Heng Kee.
No Go
Can Go👌🏼
Must Go

Located along Boat Quay is yakitori restaurant, Omotenashi. Limited to only 10 servings per day, Omotenashi's coveted Wagyu Don is a delicious combination of skewered cubes of charcoal-grilled Wagyu beef on pearly Japanese rice. At $16.90 for the lunch set, which includes a small side salad and miso soup, this Wagyu Don is a great option without breaking the bank. Just remember: ONLY 10 servings per day. Get there early!

Presenting a refreshed menu, Paddy Hills has just launched a new line up of dishes last evening featuring 6 specially crafted mains which incorporates premium Italian Black Autumn Truffles all the way from Umbria! Available for a limited time only (till they deplete their supply), the items have managed to showcase a good variety of ways to enjoy the seasonal truffles, all with intriguing flavour pairings and elements of fun.

And my favourite would have to be the Risotto ($28). Excelling in bringing new dimension of flavors and textures to the risotto, their latest variation combines the earthy notes of sliced raw English button and porcini mushrooms together with savoury bite size chunks of soy-marinated chicken wings; finished off with a crunchy piece of parmesan chip and a single raw quail egg yolk to tie the components together. Tender and succulent, the wings might be an odd choice but it worked well with the creamy grains and I enjoyed it with the skin. Furthermore, complete with a whiff of truffle, the dish was not too heavy but the portion is good for sharing.

Thank you Cassie for the the kind invite and Paddy Hills for the hospitality!

3.5 munchies: Loaded with porcini, raw English buttons, and shavings of fresh black autumn truffles from Umbria, Italy, the Risotto was cooked through to a creamy consistency. The raw quail egg yolk and Parmesan chip sitting above added richness and crisp to the multi- textured and flavoured rice. Finished off with delicious chicken jus, I say lose the soy-marinated chicken wing that served no purpose to the dish.

The Risotto is one of the 7 newly-launched dishes that features the Italian black truffle. Available for a limited time only.

This was a hosted meal by Paddy Hills; many thanks to Cassie for extending the invitation!

The squid ink rice actually had this wok hei taste to it, and the onsen egg mixed into it made it even more rich and flavourful. It could taste slightly too cloy but yet addictive. I actually finished it on my own while I see other tables sharing it among 2 to 4 persons even. The fried chicken was very meaty with thin batter which is always better than having more batter than meat. Overall, really love this dish!

Many always seemed to forgo this outlet, because of the "healthy" outlook, the rice always seemed to give. But I personally like it a lot. The red bean glutinous rice is very light, but extremely gorgeous in terms of texture, and flavour. Steamed right through, the wooden crate of goodness still maintain its soft, chewy texture throughout, in each and every grain. The portion is great for one pax, and honestly it's quite filling for a decent meal with a side of pickles and soup. When you are there, try their seasonal rice which is usually heavier flavour (great for anyone who need a bang in taste). And right now on their menu, is their Wagyu steamed rice, which is phenomena. Had to grab a few mouthful of the steamed glutinous rice from my Mother just cause I couldn't resist. And those mere mouthful were gorgeous. Obvious piece of beef in between the grains, savoury with enough salt but yet light and not oily. Wonderful on its own that you wouldn't need any side pairing.

Squid Ink Rice, Garlic, Mentaiko Mayo, sous-vide egg and PH Fried Chicken. The successor of the Kimchi Fried Rice, the 黑rice feels very much like the local fried rice despite how it looks, complete with wok hei that's all wonderful when you mix in the mentaiko mayo and sous-vide egg (you would have to crack the egg shell to get it out). Fried chicken was also satisfyingly crisp and juicy, a good match to the squid ink rice. One of the favourite dishes at the table.

Wild Mushroom Risotto
Eryngii mushroom ragout, tempura enoki mushrooms
(Black truffle supplement $8)

Never understood why the Risotto here are being served with two slices of baguette, but this was a pretty decent bowl of Risotto. They have nailed the creamy flavours and cheesiness just right for the one here. Mushrooms provide that earthiness that it needs, but the pumpkin cubes could be cooked softer. The baguette slices were light and crisp; delightful with the risotto spread atop, though could be a tad too carby to finish.

Sea Urchin Risotto ($35) - classic risotto with cheese, a whole load of sea urchin goodness such as sashimi and paste from Japan, essence from France together with scallops + roe!
The umami-heavy finish to the rich and creamy risotto was consistency concentrated with sea urchin flavour, and it was soul-satisfying.
Somewhat briny yet sweet at the same time, the sea urchin had a rather firm texture and it complements well with the Al dente Italian Arborio.
The plump and juicy scallops even came with roe, and all the ingredients were combined together in a vibrant chorus.
Do note that this item will be part of a new menu, so you may want to call @thebetterfield to ask if it is available!