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I Makan SG

I Makan SG

Featuring Portico Host (Alexandra), burger joint, Wrap & Roll (ION Orchard), Chow Fun Bar & Restaurant, Sky on 57, LeNu Chef Wai’s Noodle Bar (Bugis Junction), Westlake (Farrer Road), Ho Rang I, Mr Prawnie Fried Hokkien Big Prawn Mee, Seoul Yummy (Jem)
I makan Sg
I makan Sg
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The award-winning Hamaguri ramen at their Chijmes flagship outlet left us deep impressions with the light yet flavourful clam broth that was delectably tasty.
Once again, their crab ramen hit the right note with a crab broth that was flavourful without being too thick nor overly rich. The other crab or lobster ramen we enjoyed at K were rich in flavour but tend to get jelak easily; but not the case for this. Without surprise, I slurped up the last drop of this broth.
With a total of 4 outlets (other 2 at Great World City and Jewel), each outlet offers exclusive flavours its own, including oyster Consummé ramen and ramen of the 4 Seasons. Their distinctive light and flavourful broth was worthy of the Michelin Star awarded to their Shinjuku shop.

While there was Malaysian root in their flavours, we were treated to some new tastes in few of their creations.
The most memorable dish was their Emerald fish head, fresh big fish head steamed with a unique blend of green chilli, garlic and special sauce. The result was the distinct garlic taste with a kick of spiciness that slowly grew in the palate. We were told that this was a handed-down recipe from the grandfather of the Chef. Quite an interesting flavour that was kinda like a little cross between Thai chilli sauce and Indonesian Ayam Penyet green chilli.
Their green apple champagne pork ribs was a shot at an innovative dish, with a touch of sweet sauce and apple cubes to the savoury meat. It was interestingly topped with a scoop of vanilla ice cream to add some creaminess as we were told, though we felt that would probably serve to boost its appeal to children more than anything else.
The few other dishes we tried were the more usual ones, such as the honey ginger chicken which was well complemented with curry leaves, and the fish maw and fresh crab egg drop soup which was generous in ingredients.
Notably, their 四大天王 Si Chuan style eggplant exhibited the Malaysian flavour, consisting also of ladies’ fingers, French beans and petai all in 1 dish fried with nice sambal chilli.
By the way, the first 2 dishes were not on their menu so you’d have to indicate specifically to them to order.

TheIr menu ranged from tapas, salad to mains, mostly featuring Bakkwa as the key ingredient. Guess what, they even have a dessert cake made with Bakkwa.
Our mains was the Chicken Roulade, made from Bakkwa wrapped with sous vide chicken thigh. Creative though a little too meaty and maybe a crunchy stuffing element would add some bite to it.
Their warm Truffled mushroom salad was a hit for us. A medley of 4 mushrooms topped with crispy fried enoki and sous vide egg for the mix of crunch and creaminess, and with Bakkwa of cos.
Their Patatas Bravas was a Spanish Tapas reinterpreted with chilli Bakkwa and crispy pork floss. Not a bad starter. Lastly, we gotta mention their Bakkwa chawamushi that worked pretty well with Bakkwa too.
There were most on their menu, mozzarella Katsu, sliders and carbonar as well. And they recommend wine pairing for those who appreciates it. Pretty clear what they were trying to create from their simple slice of Bakkwa.
Yes, we didn’t forget about that Bakkwa cake, but we’ll more about that subsequently. For some good news, they do offer discounts for dining so do check them out to enjoy.

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Intrigued by the size of the tiger prawns in their Beehoon dish, we ordered their garlic prawns that came with a generous 8 huge tiger prawns for under $20. Fresh and big, it was really a good deal for the price. The garlic accentuated the taste of the prawn; although it might not appeal to all.
Their fried oyster omelette did live up to the reviews we read, with plump oysters. Similar to their white beehoon, their braised pork trotter Beehoon was a comfort-food dish with that home-cooked flavour. It was good that the Beehoon wasn’t oily nor too salty like some others.
So to get away from the bustling restaurants in Orchard, Maddie’s may be a good option for some simple 1-person meal or for a small group.

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Almost another hour wait for food. Only waffle was good.
Visiting A&W during lull hours was no difference, as they were under-staffed and wait was just as long. And only limited items on their menu were available.
Besides their Root Beer and (perfectly made) waffle that were memorable, the burger and coney dog we had earlier were nothing more than normal.
We saw quite a number of frustrated customers in the wait today, all asking why the long wait even after orders were taken.
True enough, 2 hours ain’t fast food anymore; and these just weren’t justifiable. A&W left 16 years ago after it lost its appeal in SG, it’s an irony how we are queuing 2 hours for it again.

Almost another hour wait for food. Only waffle was good.
Visiting A&W during lull hours was no difference, as they were under-staffed and wait was just as long. And only limited items on their menu were available.
Besides their Root Beer and (perfectly made) waffle that were memorable, the burger and coney dog we had earlier were nothing more than normal.
We saw quite a number of frustrated customers in the wait today, all asking why the long wait even after orders were taken. True enough, 2 hours ain’t fast food anymore; and these just weren’t justifiable.

Besides their curry fish head that looked amazing, we had this claypot Assam curry tiger prawns. Not the usual Assam but this was more lemak curry type, and it absolutely packed the heat in the claypot. So this would definitely be the dish if you like it hot, spicy, lemak with a subtle Assam touch. It was also good value with generous portions of big tiger prawns and those eggplants and lady’s fingers.
Their Emperor’s curry was a good complement with a creamy curry sauce that carried a slight sweetness, served on fried fish or chicken.
The crispy chicken biscuit was also a good option to enjoy their signature curry but with a more sinful breaded fried chicken instead.
Nevertheless, we would advise to balance out the choices when having a meal here, since they were mostly curry dishes. For one. The claypot curry would suffice as the central curry dish, being the hottest and spiciest one. No point picking more spicy curry items since they will be overpowered, so consider others to soften the heat instead. Otherwise, visit Fu Xiang Signatures for an ultimate curry experience.

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This Nonya Chendol at Whampoa FC was a good relief and a tasty treat. With options of red beans, sweet corns and durian toppings, the Gula Melaka was aromatic and of just the right level of sweetness.

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Ours was a Roku Gin-Sake and Yuzu Gin cocktail. Both different and splendid in their own ways.

Previously they offered Wagyu which was already to-die-for. Fat Cow has up it Kagoshima A4 and even this Nagasaki A5 Striploin. Man, we just died and gone to heaven.
In addition to these awesome-licious steak, the bowl was filled with quality uni, caviar, foie gras and onsen egg, complete with truffle oil. It was just perfect.

After trying, we totally agreed that they should be.
We picked a few of the classic Thai dishes to see how they fared. Started with their Tom Yum soup and we were already sold. It was just how it should be, authentic and packed the punch in spiciness and sourness. Prawn cakes were also done beautifully.
One distinctive point about their menu is that there’s no pork and lard, simply b’cos they wish to reach out to a wider audience. So we had their basil beef rice instead of pork, and it was still good. They encouraged that we try their sun-dried beef next time, one of their new creations on their menu.
First impression of Nagara Thai may remind one of another familiar famous Thai joint in SG. But we felt there’s no necessity to compare, as their dishes were good and tasty in their own, the way Thai food should be.
Despite the numerous Thai food places that already exist in TPY, their strategic location (just next to MRT exit, formerly Yellow Submarine) will definitely be an edge. With only 3 days to their opening, we believe this place will soon find themselves a crowd. Good thing is that they have a second level for more tables.
So this is definitely good news for fans of good and value-for-money Thai food in TPY; though not so for the other Thai food places.

Good food = Good mood. Will say it's good only when it's good.

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