Cafehopping And Casual Dining

Cafehopping And Casual Dining

Featuring Strangers' Reunion, Creamier (Toa Payoh), Lola's Cafe, Common Man Coffee Roasters, Tanuki Raw (Orchard Central), Riders Café, W39 Bistro & Bakery, Roosevelt's Diner & Bar, Portico Host (Alexandra), Sinpopo Restaurant (Joo Chiat)
Justin Teo
Justin Teo

I really like the texture of the pasta here, which are handmade by the team led by new Head Chef Jay. Most items in Boruto's menu has been refreshed new Italian-Japanese creations, and this dish is primarily Italian. The housemade pappardelle was served with a mix of wild Asian mushrooms and a drizzle of truffle oil, crowned with prosciutto to add intensity to the otherwise creamy but refreshingly light dish.
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[Tasting]

3 Likes

This is the perfect dish for my new low fat low carb diet, as this isn't like any other chicken breast. It was first brined and sous-vide, so the chicken was tender and succulent within (yes, unlike most chicken breast). It was then pan-roasted before being cloaked in a house-made jerk sauce paired with a succotash of sweet corn, red peppers and baked sweet potatoes accentuated with fresh mint and thyme. To whet the appetite further, you may squeeze the charred lime for a zesty finish to this dish.
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[Tasting]

Haven't been to Boufe for a while, and they were still very packed when I dropped by. Ordered the daisy cake, which is still the menu after a year. It has a tea sponge with yuzu cremeux, lychee mousse, almond crumbles and topped with real lychees. It's good, quite light.

2 Likes

To minimize wastage, some of the new dishes at Stranger's Reunion are prepared with upcycled ingredients; typically offcuts such as salmon skin, broccoli stems, and spent coffee grounds. And this involves creative use of ingredients that would otherwise be discarded, and reimagining them as part of a dish.
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This dish utilises salmon offcuts and trimmings from the café’s homemade coffee smoked salmon. Three sauces are served with these light, airy and crisp salmon skin - goma aioli, avocado coulis, and coffee-smoked salmon purée. This gives a delightful combination of nutty, salty, sweet, and sour flavours.
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[Tasting]

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With flavours of Thai basil chicken, this is served in a mix of minced chicken with basil, and it's herby and mildly spicy. What's important is to mix everything together with the wobbly onsen egg, as that would bind the bee tai mak with the minced chicken creating a more integrated mouthfeel.

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My favourite dessert there among all we ordered. Cloud-like whip cream hiding the tropical fruits on crispy but light meringue, laid on passionfruit sauce. The texture is light but the flavours from the fruits are hearty, it's a good mix.

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The casual Spanish restaurant aims to offer us a richer understanding of Spanish culture by introducing live performances and weekend specials in true Spanish style at its new VivoCity restaurant.
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There were a couple of highlights:
* Croquetas: Jamon croquettas made with a filling of creamy bechamel and chopped jamon. Topped with pieces of jamon.
* Piquillos Rellenos: A piquillo pepper is a variety of chili that is common to Spain. For this dish, deep-fried piquillo peppers are stuffed with a filling of ground beef, bechamel and onion, enveloped in a demi-glace sauce.
* Cojonudos: This tapas dish originated from the villages located near the border between the regions of Castile and La Rioja in Spain. At Tapas Club, a slice of crisp Chapata bread is topped with Fermin Chorizo - a dry-cured sausage made from the famous Iberian pork of Spain, and a fried quail egg.
* Bocata de calamares: An iconic Tapas dish from Spain, a brioche bread roll is filled with deep-fried squid rings, served with a classic alioli sauce and a touch of a spicy red sauce for a punchy finish.
* Filete De Ternera: A medium-rare serving of grilled pork accompanied with a dollop of homemade garlic aioli. This dish is served with a side of lightly-salted asparagus.
* Pulpo A La Brasa: Pulpo a la Brasa features a beautifully charred grilled octopus imported from Spain and served with paprika oil, pimenton powder and a side of garlic aioli. This dish is served with a side of crispy potato wedges.
* Arroz Negro: Squid ink paella with cuttlefish and clams. The rice is cooked al dente in a flavourful seafood stock that gives a full bodied, rich and briny flavour.  The rice is served with dollops of garlic aioli, best stirred together before serving for a creamy finish.
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📸: @tapasclubsg

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I'm a fan of local food, but have always approached mod sin with caution. But this caught my eye as the menu described this to be the pasta that launched the mod sin movement in 2005.
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This is one dish that integrated laksa with pesto really well, almost seamless such that the laksa and pesto is one entity with the herbiness from both complementing each other, with some nuttiness and light heat. With the sauce this well executed, the tiger prawns felt unnecessary but nevertheless welcomed since they were sweet and fresh.
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That said, you need to like a dish that's more herby, rather than umami, to appreciate this. Otherwise, the hae bee hiam spaghetti looks like a compelling alternative, even though I've not tried it.
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One more tip, it already has a healthy crowd (80% full on a Wednesday lunch) even though Frasers Tower hasn't fully opened. Go early before it becomes impossible with the office crowd there.

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This is one of the new items available on Uni Gallery's permanent menu, newly launched as part of the Uni, Milt and Roe collection when they celebrated their first year year in Nov this year.
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This party in the mouth sees three key elements - creamy bafun uni (choice of uni may change depending on the season); savory Polanco caviar; and rich buttery foie gras. This was absolutely delightful, the foie gras was seared to a nice crisp exterior, and the whole slab was buttery and clean. This was finished in a lacquer of aromatic red wine sauce.
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[Tasting]

3 Likes

Was looking for a place to chill and catch up, so we needed a cafe that's not crazy noisy. Found this cafe along Wilkie Road that's bright and spacious, with lots of natural light coming from the windows. Definitely somewhere I'll come again when I needed to have conversations with a friend.
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My eggs benedict on hash brown came sitting on this bed of crispy thin potato strips, goes well when mixed with the runny poached eggs in hollandaise sauce.
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And of course when lunching with Gail, we also wanted an instagrammable spot suitable for ootds. The bright airy space with natural lights from the window is perfect for this.

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I've found my new favourite wagyu sandwich, and it's at W Hotel.
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While the wagyu katsu sandwich has been increasingly popular and getting more common, Skirt @theboldestgrill's wagyu sandwich came in a different form. Instead of fried wagyu, they used a whole slab of wagyu steak, grilled to your preffered doneness (mine's medium rare). And you know you can trust this steakhouse to grill steaks like a true master. They watch each steak while they were over fire, let the steak rest at the side, then bring it back to the fire again just before serving it to your table.
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And I'm looking to come back on a Saturday afternoon for this again.

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This wine bistro will now be my new favourite place to visit when I want to have good and affordable wines, their bottles start from $25! And it's decent wines curated through the expertise of William Seah, the owner and resident wine guru, who will also be happy to help you pair wines with your food.
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This dish was flavourful, yet it had a light consistency. The nutty wholegrain noodles was coated in black pepper sauce made with Sarawak black peppercorns and a rich seafood broth and finished with blue swimmer crabmeat, beansprouts, and crispy shallots. And to top it off, this seafood sweet and mildly-peppered noodles came with a plump and crispy soft shell crab.
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And this is paired with the Cloud Factory Pinot Noir which is a medium-bodied wine with soft tannins and a refreshing texture, effective in cutting through the strength of the black peppercorns of the noodles.
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[Hosted]

3 Likes

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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