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Featuring Wrap & Roll (ION Orchard), Chow Fun Bar & Restaurant, Sky on 57, Swatow (Toa Payoh), Westlake (Farrer Road), Mr Prawnie Fried Hokkien Big Prawn Mee, Ho Rang I, Muthu's Curry (Race Course Road), Li Xin Teochew Fishball Noodle (ION Orchard), Seoul Yummy (Jem)
I makan Sg
I makan Sg
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The 3 savoury courses in our set dinner were thoughtfully planned and skilfully executed.
Salad was Duck fennel with mango balsamic reduction, a good balance of flavour and acidity. The Pearl barley risotto was a satisfying dish, offering nice taste and bite without the usual Carb. The truffled mushrooms were generous in serving and enhanced the risotto fabulously.
Our favourite course was the Wagyu Tri-tip, with a 9+ marble score, sous vide before charcoal grilled to showcase its delicious fattiness.
Residing together with @sugarhaus , our meal was also complemented with its ice cream and dessert that concluded the experience with smiles of satisfaction.

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With familiar Korean dishes, they enhance the dining experience with more and better quality ingredients. Although a smaller Army Stew pot, it was no less in flavours and ingredients than other typical bigger pots.
They’d also done the dishes with the right finishing touches. The honey butter chicken had a delicious crispy caramelised glaze around its chicken tenders. The seafood pancake had desirable crispy edges around its moist pancake center.
Joo Bar is also popular with its range of Makgeolli drinks. With a smooth slushy-like texture, our Yucha Makgeolli was a nice refreshing complement to our Korean meal.

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Their claypot beef brisket was the new star for us tonight, other than the Parrot fish belly congee that we always enjoyed.
The thick dark gravy was strong in flavour and perfect even with just plain porridge, much like that of braised frog leg. Beef brisket and tendons were soft, tender and delicious.
With friendly services and Canto Pop music playing in the background, dinner here was such a joy at the end of the night.

The ingredients used in their Hokkien Mee were bigger and better. Whole baby sotong, big prawns, clams and pork belly (rarely get this in most other Hokkien Mee nowadays). And the umami in the thick tasty gravy was just fabulous. Must eat with their chunky deep fried pork lards which were just too good to be missed.
Despite the shift, liked that they have retained some of their distinct interior from the previous place. And also nice to see some familiar friendly faces again amongst their staff.

Its Peranakan dishes were already impressive then; now the whole dining experience became even more memorable at COMO Dempsey.
The only Michelin Star Peranakan restaurant in the world, Candlenut has definitely elevated Nonya food with modern twists and quality ingredients. Although no longer traditional, we felt that the essence of Peranakan cuisines were not lost but lifted.
Their “Ah-Ma-Kase” dinner was a good option to be introduced to the 1-Star dishes, familiar yet packed with surprises. You’d still find dishes like coconut curry chicken but cooked with Anxing chicken and packed with awesome smokiness, or Buah Keluak beef with 1824 grain-fed short-ribs. Even the sambal eggs were cooked with freedom-range Co. eggs and cut open to beautiful lava center. The whole course, served in small portions, were satisfyingly filling.
Its setting at COMO was so apt to complete the Michelin experience. Classy with the touch of Peranakan and tastefully decorated. Service was undoubtedly pleasant and professional. Ideal to treat oneself to a good meal or introduce friends to our Peranakan heritage.

Their top-notch services under the chandelier-lit ambience were impressive, where every little detail throughout the night was immaculately executed.
Presentation of every dish was also done with perfection. This starter was caviar served on petals of roseval potatoes with condiments & fresh herbs. Every tiny bit of the condiments was cut to uniform shape and size and skilfully placed on the potato discs. Impressive efforts and tasted wonderful too.

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We picked their pork ribs with noodles and Mee Suah with fried intestines and crispy fried oysters.
Their pork ribs noodles was a let down. Meat was dry and lacked the juiciness although it was glazed. Noodles was soggy just couldn’t compare to the HK type.
The latter was a variation to the iconic Taiwanese Oyster Mee Suah, decent but nothing to shout about. Good play to deep fry the oysters but still wouldn’t go down well with anyone who dreads that oyster taste.
The cafe took up quite a substantial footprint at Plaza Sing mall, nicely decorated but we felt that their services needed as much improvement as their food. Staff were inattentive and rather hard to reach for requests. Hope they’ll step up make dining experiences as good as how they’d made the place to be.

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But we still enjoyed their food like before.
Their Okonomiyaki was good. Crunchy cabbage diced into small uniform bits, tasty sauce like those we had in Japan. Liked that it had a thin layer of pork belly which formed the crispy base of the pancake, giving it an extra bite.
Now that there isn’t long queues, dining at Misato actually becomes more convenient for Japanese food with some quality ingredients.

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A miso soufflé with yuzu ice cream and vanilla tuile, we guessed its name suggested for the soufflé to be light and fluffy as cloud, and/or eating it would lift one to cloud nine.
The soufflé had delivered in terms of its texture and fluffiness. It was light and eggy although we weren’t sure how was it a miso soufflé. Digging further into the soufflé got jelak and we saw a layer of oil and sweet syrup at the bottom of the pot.
The yuzu ice cream did provide some relief from the sweetness in the soufflé. The vanilla tuile was just a tad too hard.
Overall, not the kind of soufflé we will miss since there are many choices elsewhere.

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Cooked with prawn broth, the white beehoon didn’t look any bit white when served. That was b’cos it had soaked in all that richness and was so flavourful. The beehoon was served with a in-house chilli sauce that enhanced the prawn taste and added nice punch. A good alternative to the usual prawn mee for those who like it dry.

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"Voted Best Roasted Chicken in Singapore". "Guilt-free, fresh, not frozen, cage-free, cruelty-free and antibiotic-free". "Juiciest and healthiest Roast Chicken you would ever have eaten!". The expectation was raised!
Ordering online was a breeze, delivery took less than 40 mins or so. Nicely pack, the chicken arrived hot. So how did it taste? The skin was crispy, the wings and thigh meat was very tender and juicy, it wasn't oily, but that was all the good thing I can say about it. The other parts of the chicken were dry and tasteless - it needed more seasoning and I had to depend on the sauces for some flavouring and the sauces were not impressive either! The Teriyaki Pineapple was the only sauced that stood out for us. Our Thai chilli sauce tasted "fishy", somehow reminded me of Oysters, The curry sauce was rather bland and came fridge cold.
Overall it was still a decent roast chicken meal - would recommend it if you are looking for a healthy meal. Truth is, chicken breast is very unforgiving of being overcooked, thus I do not order chicken breast that often. In the future, I would order just the Roast Chicken leg instead

Their simple setting with red wood furniture was typical of those we’d visited before. Conversations amongst Korean patrons added to the authentic feel.
Their menu offered a wide range of Korean cuisines, from BBQ meat, pancakes, noodles, fried chicken to stews and soups. Depending of whether you order beef or pork, they’d set up the charcoal or hot pan grill for the best grill effects. We had both which we enjoyed especially with our soju.
Our Jajangmyeon was also tasty, smooth and flavourful. Kimchi cheese pancake was a nice variation from the usual. We warmed it over the grill and felt it tasted even better.
Dining at ChoWon Garden was enjoyable from their food as well as comfortable setting that wasn’t cramped like some others’.

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

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