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Featuring Fat Cow, Chir Chir Fusion Chicken Factory ([email protected]), Salted & Hung, Kra Pow Thai Street Food, Supply & Demand (Orchard Gateway), Fynn's, Ramen Bari-Uma (Tanglin), Eat 3 Bowls (Seah Im Food Centre), Uni Gallery by OosterBay, Sanpoutei Ramen (Shaw House)
Casey  Tan
Casey Tan
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Thankfully their food also matched up to their interior. The Crispy Pork Belly with Beans comes highly recommended by the staff there and it didn’t disappoint. It’s stir-fried in a sweet-spicy sauce but retains its crispiness while the beans keep their flavor and crunch. Perfectly paired with a bowl of piping white rice, this is a comforting way to end the week.

It’s marinated with a secret mix of five-spice powder, fish sauce, soy sauce, rice wine and chilled for two days for all the flavours to seep into its flesh. Then, on the third day, the bird is air-dried before being roasted over a charcoal grill. •
Carved in front of you, each mouthful ellicits a torrent of juices and the obligatory grunts and signs of content.

Should you wish to make a reservation, it's advisable to do so sooner rather than later as the waiting list is getting longer with every passing day.

Shout-out to @veronicaphua and @that_dex for the organisation and invite!!

Stumble on to MiGabon early enough and avoid the snaking lines that come soon after for their beef and mushroom Juk.

Compared to the more heavy hitting stews that Korean cuisine can be associated with, this is as bland as a Josh Groban album. Is there seasoning? A sprinkle of sesame seeds f you’re lucky; perhaps a smattering of seaweed, disguised so that its greenness need not offend your already assaulted senses. And yet this was somehow wildly comforting on a bitter winter’s morning, enough for me to come back for a second round.

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.