From Arbora
Be wow by this bowl of thick rice noodles, savoury laksa gravy and lobster.
Indeed indulging delicacy.
Highly recommended too.

1 Like

From The Hideout
Juicy beef cubes with salt, pepper & garlic.
Awesome vibe.

1 Like

From Platform 1094 🧙‍♀️🧙
Seriously to share cheese sticks.
We enjoyed it either on its own or simply dip the sauce.
Hot cup of water infused the tea inside the red owl.
Interesting.

2 Likes

From Man Fu Yuan
火焰蜜汁香橙骨
Chef signature: Flambé wok fired pork ribs, citrus orange glaze & almond flakes.
Literally a small flame was lighted up & it lasted few minutes.
Quite intense citrus glaze covered the soft bone pork ribs.
Beautiful presentation.

1 Like

From Man Fu Yuan
金针菇扒竹炭豆腐
Braised charcoal bean curd, enoki mushroom and wolfberries.
Classic & savoury.

1 Like

From Man Fu Yuan
海鲜甘香墨汁鱼茸面
Stir fried squid ink fish noodles, prawn, scallop & fish fillet.
Lemongrass sauce.
Highly recommended!

1 Like

From The Peak Bistro
Savoury each bite, definitely went well with the fluffy fragrant rice.
Served with fried egg and crispy papadum.
Not bad indeed.

1 Like

From Sinn Ji 星记
Clean neat presentation of the fragrant fluffy chicken rice.
Highly recommended!
Loved the attention being put in for such a common delicacy.
Shiok!

1 Like

From Sinn Ji 星记
Also known as Ngoi Hiang.
Deep fried crispy outside, savoury tender meat texture inside.
Dip some sauce to enhance the enjoyment.
Shiok!

1 Like

From BlooiE’s
Satisfying portion of the BlooiE’s Chilli Cheesy ‘Dog’:
Thick chicken cheese sausage, sandwiched in the sesame seed bun, topped with chilli-con-carne and cheddar cheese sauce.
Awesome place to chill with friends.

1 Like

From Swensen’s
One of the main course.
Cuts of lamb tenderly grilled, served with mint jelly.
Chosen savoury rice & mash potato.
Highly recommended!
👍

2 Likes

From Arbora
Herb-roasted Half Chicken
Beautiful presentation.
Tender chicken meat on mash.
Side salad.
Love the ambience.

1 Like

Great community make ordinary moments special Live to Eat . Eat to Live . Be Adventurous .

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