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Featuring Singapore, iO Italian Osteria, Alkaff Mansion Ristorante, Arbite, Hua Ting Restaurant, Chotto Matte, IZY Dining & Bar, Xin Yuan Ji 新源記 (Bugis), Hakumai Sushi & Omakase, Sushi Tei (VivoCity)
Justin Teo
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[New Menu] Durian Waffles with Durian Pengat I've Cream ($20).

Durian lovers will love this! Imagine durian flavoured waffles, mixed with cold creamy durian pengat... its a mega durian party. I thought I was on diet, until I saw this 😅
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Thanks @brycelimg13 for inviting us to try out your new menu!
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#foodphotography #exploresingapore #burpple
#singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #foodcoma #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #onthetable #sgig #yummy #cafehoppingsg #eeeeeats #singapore #jiaklocal #uncagestreetfood #durian #durianpengat #dessertporn

A4 Wagyu Beef Set ($38).

This nicely marbled beef is cooked over *crystal* and a low flame to ensure that the meat remains moist and tender.
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This wagyu set came with a selection of different cuts of premium (we had 6) and five sides - Japanese pork prosciutto (good), homemade kimchi, seasoned sprouts, Chinese cabbage salad topped with umami seaweed (good), and Japanese A4 beef curry (very good). The beef would be grilled in front of you by the restaurant to ensure the moisture and tenderness is retained.
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Credits: Thank you @ahsoh.sg from @brandcellar for hosting this tasting, and @zanthrea for inviting.
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#foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #nomnom #instasg #foodstagram #instafood #instafood_sg #foodcoma #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #thisisinsiderfood #onthetable #sgig #cafehoppingsg #eeeeeats #makan #burpplesg #wagyu #和牛 #和食 #レシピレシピ #デリスタグラマー

"Hope is being able to see that there is light despite all of the darkness."

- Desmond Tutu. Happy weekend everyone!
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(Pictured is an off-menu Rose Latte complimentary from the cafe. This isn't your latte with rose syrup. Using real rose petals, it was very strong in its rose fragrance that also came with a raw herby taste to it)

[Happy Valentine's Day] That's us exploring food places together!

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Thanks for being my best meal partner, because she knows what I need to do before eating and while eating, and that I get to eat her food because she's a small eater 😋
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But the real reason is cos I enjoy her company the most. Happy Valentine's Day again wifey!

Received this from a friend who knew I wanted to try these salted egg potato chips as well after having many from Irvin's, so she bought a packet from Chinatown and took a bus down to my office to pass it to me!

Thank you so much! 🙇🙇
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You know I'm a fan of Irvin's salted egg potato chips and especially their salted egg fish skin, and anything with a local twist in flavours. So I'm looking forward to trying these tonight :)
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#saltedegg #potatochips

Crabmeat porridge with three types of eggs - salted egg, century egg and the standard egg.

This porridge is cooked closer to the Cantonese style porridge which has all its grains all cooked till mushy as one pot of molten grain that's smooth and gooey. Close, but not quite as gooey as Zhen Zhen porridge at Maxwell food centre.
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But I definitely like the mixture of the 3 eggs. There'll be some spoonfuls where you get century egg, some standard eggs, and I'm happiest when a mouthful contains salted egg yolk - grainy and chunky ones.
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There're some steamed/boiled crab meat but not much. Crab flavour within this porridge is subtle. But if you need an alternative other than their awesome beef horfun, this is something you can consider. #burpplesglatenight

Inspired while chatting with some of you about the crab broth of Keisuke Kani King, and in line with the #uncagestreetfood campaign, I took a photo of this prawn noodle at Jalan Kayu while visiting a friend there.

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It takes a lot of effort to cook a good bowl of prawn mee, the soup is prepared by boiling copious amount of prawn heads and shells for several hours. Some may first fry these heads in order to extract every essence out of it. I prefer those stalls that serve their noodles with jumbo prawns, not because I like to eat them, but because boiling these prawns typically result in a more potent soup.
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This is Blanco Prawn Noodles. Is it a spin-off from the Blanco Court Prawn Noodles? They actually belong to the same family, together with Beach Road Prawn Noodles as well.. All the famous ones..
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Prawn noodles is one of my favorite local food. But after seeking out many different prawn noodles all over Singapore, Blanco is not one of my favourite even though it's really umami and crustacean. But I'll come here more often than the others because there's no queue, location is convenient for me, and it's nestled along the charming shophouses of Jalan Kayu which I'm sure would look really good in black and white photos.
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I had a pretty long post on prawn noodles (first written 3 years ago but reposted in Nov 2015) on my stagnated blog. The link is in my bio, but sadly the photos had disappeared.

Had a late lunch with @nhyphen yesterday, who recommended me to this ramen place that is so near my office but I've never visited!

There are many things I like about this ramen.
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First, the broth - it is clean, it's refreshing. Because it's cooked from chicken, pork, fish and vegetables, the broth isn't overly "porky", and is therefore lighter on the palate, yet still of a slightly thick consistency.
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Noodles - this isn't your typical thin hakata ramen, nor the springy and thick Hokkaido ramen. It's eggy like hakata, but thicker. If the noodles is too thin, there isn't enough bite. If it's too thick, then it doesn't catch enough broth with each slurp of the noodles. There's no science to this but the brothers had balanced the thickness perfectly for me.
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There's more I want to say about the other ingredients but I'm running out of space here and I risk boring you so I will cut to the chase about why I love this place - As I entered the restaurants, both brothers greeted me with wide smiles that emanated from their hearts. A staff then guided me on how to place an order on the computer, and gave me suggestions on which are the better seats in the restaurant. And while we were leaving, though the brothers were busy cleaning up their stations, they turned around and gave us their smiles again.. This is cosy service!

#ramen

Had a late lunch with @nhyphen yesterday, who recommended me to this ramen place that is so near my office but I've never visited!

There are many things I like about this ramen.
.
First, the broth - it is clean, it's refreshing. Because it's cooked from chicken, pork, fish and vegetables, the broth isn't overly "porky", and is therefore lighter on the palate, yet still of a slightly thick consistency.
.
Noodles - this isn't your typical thin hakata ramen, nor the springy and thick Hokkaido ramen. It's eggy like hakata, but thicker. If the noodles is too thin, there isn't enough bite. If it's too thick, then it doesn't catch enough broth with each slurp of the noodles. There's no science to this but the brothers had balanced the thickness perfectly for me.
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There's more I want to say about the other ingredients but I'm running out of space here and I risk boring you so I will cut to the chase about why I love this place - As I entered the restaurants, both brothers greeted me with wide smiles that emanated from their hearts. A staff then guided me on how to place an order on the computer, and gave me suggestions on which are the better seats in the restaurant. And while we were leaving, though the brothers were busy cleaning up their stations, they turned around and gave us their smiles again.. Such a cosy service!

I'm now searching for good bingsu around the island after getting hooked by bingsu at Chi Bing Star Vista
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Just happened to pass by One Ice Cafe at Waterway Point. Ordered a patbingsu for only $6.80! That's way cheaper than the one at Star Vista.
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I had high hopes for the ice, after having the cloud-like ice at Star Vista. Slightly disappointed but still happy, as long as I get iced cold desserts after a meal. This is more coarse, though still finer than our ice kachang. So this is not just a bigger but more expensive bowl of ice kachang.. We have to give credit to the technology that generate this ice. But whether it's worth paying the price of a few times that of ice kachang is another matter altogether.
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In search of the next bingsu.. My next stop would be the one at Lorong Kilat since it's most convenient for me. Hopefully soon..

My first encounter with Keisuke was when they opened the Tonkatsu King at Orchid Hotel near my office.

It has always been one of my top few favourite ramen since then.
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This time at Kani King, I ordered the Crab Broth Rich which is characteristically Keisuke - rich, thick and robust. There were natural flavours of crab and chicken were in the stock, and they always get their egg right. I've been to Keisuke no less than 20 times, and there was only once when the egg was overcooked.
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You would have been familiar with the other distinctively Keisuke inclusions - free flow hard boiled egg, the refreshing and addictive seasoned beansprouts, and DIY ground sesame.
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(No queue at 3pm on the weekend I visited)