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Tuesday's

Tuesday's

Featuring Omoté, Joo Bar, The Refinery, WANTON Seng's Noodle Bar, Fat Cow, Teppei Japanese Restaurant, The Bakery Chef, Bao Makers (Outram Park), The White Rabbit, Kajiken (Tanjong Pagar)
Xinyi Wong
Xinyi Wong

Salmon with crispy seaweed as taco shells. This is one of their signature dishes on the menu and i can understand why. Goes by 2 pieces per serving, do eat 2 by yourself; too yummy to be sharing with someone else.

We are giving away 2 x $25 dining vouchers at the newly opened Baristart Coffee on our Instagram and Facebook Page, simply:

1) Follow @TheRantingPanda and Tag 2 friends;
2) Name 1 dish you want to try.

Contest ends this Friday at 2359 hours.

The original was alright, slightly salty but it wasn’t as fragrant a dumpling I anticipated. Skin was good and the pork filling was fresh and well cooked though!

The fiery pierogi was the star. We loved everything about it and I can still taste it on my tongue even after 12 hours. The truffle flavour was present but not overwhelming, the siracha sauce was a good kick, cheddar was a nice inclusion and the texture of the potato filling was thick yet light. Would definitely recommend and get again especially if you like truffle, but share it with a friend because it has the potential to become jelak after a while!

It was my first time trying this dish, so I had not much expectations for this. A reasonable portion, but it made me feel very thirsty after finishing the dish- which is why the name was given maybe?

Why oh why did this come last? I was already almost passed out in a food coma when this fabulous dish arrived. Oooh so nutty the gravy was! The laksa bee hoon was springy and soooo good! Fresh plump prawns completed this very amazing dish. I wanted to cry when I had to leave a few strands of bee hoon behind. I still managed a quarter of it. It was that yummy. Lucky I was wearing track pants ✌🏻

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Priced around $5-6 per bun, the portion is slightly small and one probably needs at least 2 buns as a proper meal. There is a good selection of different flavours and we tried 8 of them - pork belly, bbq pulled pork, veggie, satay chicken, salted egg shrimp, salted egg chicken, nanban chicken and chilli crab. The last 3 are my favourites out of the lot.
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The salted egg ones come with black sesame buns instead of the usual. Fried to a crispy skin, the meat is still tender and is a pleasant treat with the slab of salted egg sauce. While the chilli crab could have a stronger flavour with more savouriness, I like it served with fried mantou. On the other hand, the pork belly bun is the most traditional but the least recommended here as personally I find it a little dry and tough, fell short of the tender and well-marinated version that I am more used to of.
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Beef Sukiyaki Don - $13.90
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The US prime beef sukiyaki are cooked right infront you by the Chef. Beef sliced are cooked to right texture and sweetness, perfect. Rice is cooked in claypot and weighed before served. Layered on top of the rice are oden, stewed with great taste. Pair it with some yuzu sansho pepper for an additional kick. Try the higher-end Kiwami Wagyu Sukiyaki Don at $29.90 for premium wagyu beef. The set includes half boiled egg, sesame tofu, miso soup and pickles
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Beef Sukiyaki Don Keisuke
@ramen_keisuke

Salmon with crispy seaweed as taco shells. This is one of their signature dishes on the menu and i can understand why. Goes by 2 pieces per serving, do eat 2 by yourself; too yummy to be sharing with someone else.


One of the highly recommended pastas is the Tagiolini al Granchio ($34). Fresh ribbon pasta cooked slightly short of al dente was tossed in a generous amount of fresh spanner crab and sweet cherry tomatoes. The white wine based sauce, classically paired with chilli and garlic, leading it to be as tasty and aromatic as you’d imagine it to be.

Portions were slightly on the smaller side for 34 dollars but quality over quantity right?

We couldn’t decide which to order so we got both. Each stick had a substantial amt of meat on it. The chicken was so tender! I really enjoyed the well grilled meat. But my stick was a bit fatty which I didn’t enjoy. The skin was soft so I wished they had removed it instead.

The pork, on the other hand, had lovely charred bits and was really well marinated. The fat portions were by themselves so they were easily removed. Very juicy.

I loved that they were generous with the cucumber and onions. Sauce was the sweet type. Not very spicy. It was thick and flavorful. Children would love it.

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Here's the Kaisen Avocado Don ($18, seafood and avocado rice bowl with salmon sashimi and scallops, and soup to enjoy ochazuke style) from travel-themed #JapanRailCafe, located on first floor of the new #TanjongPagarCentre. #MediaTasting #DINEatTPC

This is a Batalong Egg from Wanton. The yolk is semi runny & it's wrapped in deep fried minced pork. Is this the "in" way to do eggs these days cos this is my second one in a week, in two different places. Wanton's food is simple & average. The place however emits pretty cool vibes & that definitely makes this joint worth a visit😎

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