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Featuring Fat Cow, Chir Chir Fusion Chicken Factory ([email protected]), Kra Pow Thai Street Food, Supply & Demand (Orchard Gateway), Fynn's, Ramen Bari-Uma (Tanglin), Eat 3 Bowls (Seah Im Food Centre), Whampoa Makan Place Block 90, Uni Gallery by OosterBay, Osteria Art
Casey  Tan
Casey Tan
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Rice wrapped in seaweed gets buried with a lump of crab meat and fish roe. Add in a smear of mashed tuna, some raw scallop and a strip of uni and you get above.

Ignore the charming yet somewhat gut churning presentation but this seemed more of an attempt at putting somewhat premium ingredients together and praying to the sushi gods that it’ll work out.

Located on Gough St, the decades-old shop, which seats only about 20, is known almost as much for its brisket as for its gruff, unsmiling service. Lines are almost always long but it moves quickly. The food looks super simple but the flavors are so deliciously complex; a strong beefy, herby flavor that makes you want more. The ee-fu noodles go well with whichever broth but I’d pick the curry for its one of its kind unique flavor.

I struggle to explain why this Korean cai fan makes me so happy. Super soothing rice and egg, given an edge with the sharpness and spice of gochujang, and the healthy rush of the weird brackens that only Koreans seem to love. Served superheated in a Korea stone stone pot, it’s the ultimate comfort food. When in Myeongdong, Seoul, be sure to check out Gogung; they serve the best Jeonju Dolsot Bibimbap.

Perhaps it's the naviety from being new or operational careless but this thai boat noodles from newly opened Ding Ding at Novena's Royal Square is definitely one to forget.

Oddly reminiscent of minced pork noodles, these came literally unseasoned. I'm not sure whether it's a DIY concept but I ended up having to mix my own fish and chilli sauce into the dish, not what I expect from a $6 bowl of noodles.

Also, despite their photo, you do not get a lava egg in your order, that costs an additional $1.80, but save yourself the trouble, it ended up being hard-boiled.

A spicy dish of freshly made soft tofu, pillows of God’s love served sputtering violently in a red lagoon of broth, enveloped in its own small universe of steam. The first spoonful robbed me of words, the second left me planning my annual leave for a return trip to Seoul.

Adam and Eve, Michael Bay and Explosions, Hot chocolate and Marshmallows to name a few. Any Korean’s will attest, however that list should also include: Korean Fried Chicken and Beer. Cultwo Chicken, however goes a step further by reaching a foodie’s haloed echelon of combinations; Cheap and Good.

Get the “ban ban” platter, a unholy mix of 15 pieces of fried chicken. Half done with a dry rub leading to skin crispier than potato chips and the other doused in a sweet and sour sauce. Don’t expect an typical American-style diabetic variant but a sticky homemade sauce that somehow cuts through the grease. Go local and wash it down with beer or be like me and go for a Diet Coke because #cleaneating.

Eating the bingsu at sulbing (설빙), is most aptly described as inhaling snow, tasty tasty snow. The red bean mochi at the top was quite forgettable though.

Menu’s aren’t in english but thats okay cause you should only be here for one thing.

Served in giant tureen with dumplings, fish cakes, and a mountain of rice cakes and vegetables, this stew (around S$13) is a test of patience as one waits for the stew to boil, occasionally giving it a good mix to prevent sticking. However the intensity of flavour at the end makes it well worth it. •
A side of danmuji (단무지), a sweet and sour yellow pickled radish served alongside goes a long way to temper the spiciness.

They have a less spicy option for people adverse to too much chilli but it's still as delicious with the crunchy beans and silky smooth noodles adding welcome texture.

They recently moved to a bigger sized outlet in Far East but thankfully the food is still as good as ever