Where Diets Don't Count And The Calories Don't Matter

All aboard the chee cheong fun express! Hailing from Guangzhou, their cheong funs are some the silkiest you’ll find here. Just the right proportion of soy, glistening oil and chewy rice rolls, with the unique addition of eggs and lettuce to the usual suspects (prawns/char siew) makes for really good eatin’.

Another stunner, this is pure comfort food. Spread the runny yolk and truffle cream all over and try not to make a mess as you stuff that, the ham, and juicy bacon into your mouth. This’ll go perfect with a cold one. 🍻

Audible moans and grunts of pleasure as we devoured this beaut of a pizza. Baked and blistered in a wood fire oven, topped off with a creamy, jiggly blob of burrata and the perfect ratio of sauce, basil and olive oil, every mouthful was bliss. This is a chef’s special, so it might not always be available, but fret not as all their pies are simply delish.

Keisuke’s 19th concept on our little island, the charcoal grill takes center stage, turning cuts of fish into mouth-watering, smoky slivers of heaven. Their signature dried atka mackerel features the whole fish sliced down the middle then grilled, resulting in a buttery smooth, oily, fragrant fish that flakes apart with the slightest nudge. You will have to deal with some bones with this one, but it’s well worth the minor inconvenience for fish this good!

Of course, you can’t forget about their salad bar which brings back many favourites from their hanburg concept like the cold soba, potato salad, coffee jelly and wide range of greens and pickles, there’s even new additions like Tan Tan Mian. The only conspicuous section missing was the egg station, but the quality of fish definitely made up for it.

Refreshing, ice cold Kirin beer with a frosty do. Comes in a range of flavours like yuzu, pineapple and lychee. Perfect with their spicy hot pots and skewers.

This was pretty good! Tender chicken with drinkable broth. Our was the least spicy version, which was mild enough so you could slurp it down though you can ask them to amp it up with more spicy soup, or tame it with chicken broth. Definitely get bean curd skin rolls (like Beauty’s version) to dunk in!

Need I say more?

Ok ok, I probably should. We tried their two Dester beers (both at $5/each!!!) and I preferred the quirkier Kwirk! It was floral, fruity without being too over-the-top. Very pleasant for a midday drink or with their rendand grilled cheese sandwich.

Grilled cheese sammies are something that Alter Ego has been knocking it out of the park with and this new rendang grilled cheese continues that trend! The moment I pulled the halves apart, the sheer weight of that rendang started stretching the cheese into this delicious web.

The rendang recipe was passed down from Alter Ego’s Head chef’s nenek and features the dry version of rendang, the spiciness of which goes great with the chewy cheese and crisp wich. It can get pretty heavy, but it comes with a delightfully zingy arh char on the side, and if that isn’t enough, go cray with their $5 beers!

Ask anyone at the table, none of us cared that the burger we were stuffing into our faces had no real meat cause it was THAT DARN DELICIOUS. The #ImpossibleBurger features a soy-based patty and made mainly with plant-based ingredients. Compared to the beef burger we had, the ‘meat’ of the Impossible burger is a little looser and had less of a bite, but it’s actually not easy to tell! The thing I loved about it was the way it absorbed sauces and just felt like it packed more flavour. Not to mention, @burgersandheads does some magic to it with that amazing crisped up surface that adds so many dimensions to it. A definitely must try experience (at least once). It ain’t cheap, but who says you can put a price on the impossible. 🙈

FRESSSSSSHHHHHH is all that went through my head as I slurped up these delish mussels! These are easily the best mussels I’ve had locally; plump, supple and brimming with a wonderfully briney flavour. That light curry is packed with flavour too, great for getting mopped up with the crisp mantou. Next time, I’m not sharing.

Pretty happy with our pick; the mentaiko pizza isn’t too salty and had a good amount of squid and prawns strewn about. If you ask me, cheese and mentaiko is always a killer combo! Don’t bother with the truffle and mushroom pasta though, it was kinda tasteless.

With their recent revamp, you’ll need to call in if you want a seat at GastroSmiths, and you might as well reserve this hen while you’re at it (only available with advanced booking).

Lightly seasoned, this free range hen has been dry aged, so you‘re really getting the flavours of the chook here. The skin is crisp (but don’t wait too long), and meat is tender, but we also really enjoyed the duck fat potatoes underneath.