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A not-so-expansive list of all there is to eat in the small island with big eats!
Rueann Dass
Rueann Dass
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A+ for grandeur on this one, as the waiter shaves black truffle on top and cracks open the beautifully set and caramelised top to reveal cheese a-flowing. Within, the combination of blue cheese (yep!) and some other unnamed cheeses results in incredibly savoury goodness. Paired with a buttery base, this is one indulgent albeit not-sweet-at-all dessert.

6 Likes

Have a little more to spend? Put your money on a bottle of this. Maybe because it’s pink and beautiful and cheers one up instantly, but this was deliciously bright and juicy. Best paired with the tuna cheeks!

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The new Olivia spells Barcelona, first and foremost with their warm and stellar service. The kitchen’s run by ex-El Bulli and Catalunya alumni, so you can be sure food’s good.

The top dish for me was this tuna cheek that surprises with all its flavours and textures. The marmitako sauce made with red peppers is ultra smoky and savoury, which perfectly blankets the fatty but still firm cheek.

Note that this was a tasting portion, so the actual dish ordered off the menu will be bigger in size!

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Bright orange and bubbling in that stone pot, the spicy udon is expectedly... spicy. But it’s also a touch heavy as the broth is rich and almost gravy-like. Not my favourite pairing with udon, but I imagine some will love its heat!

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Albeit the mindblowingly long wait (40 mins?) for this, I found myself really enjoying the subtle flavours of this udon. The clear soup has a shio-like flavour, and gets lifted by a touch of bright yuzu. The smoked duck is a wonderful topping to offer something savoury amidst the light broth. Meanwhile the smooth and taut udon satisfies in its own rights. I do hope as they get into the groove of busy lunch periods, service time will pick up.

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Recommended by the owner, this meaty side is a must-order at this new modern Chinese bar within Kam Leng Hotel. Sweet and redolent of smokiness, the pork jowl slices are quite addictive and especially when had with a bit of tangy pickle!

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Hor fun is deep-fried to resemble pork crackling, before it gets tossed into the wok with the sauce. The result is an interesting bite, and wok hei still comes through as hor fun gets steeped in that sweet, silky sauce.

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Available as a (really affordable) lunch set, this somewhat modish spin on the classic hits the mark! Chicken is used in place of pork for more uniformly tender texture, and the cashew nuts give the dish a nice crunch. Set also comes with truffled sous vide egg, which I recommend you slurp up quick (it loses its appeal once cold).

Foolproof fries. This came recommended as a side, and it satisfied given our inclination to all thing deep-fried and truffle oil-loaded. This came with touch of konbu, so expect a saltier bite. Best to share.

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Compared to the pasta dishes, the mains seem to have more value for money. These cheeks, unconventionally served sliced (instead of in chunky pieces) were delicious. Sweet and tender, paired with earthy mushrooms and creamy mash.

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South Union Park’s sister restaurant has opened here along quiet Yio Chu Kang Road (not too far though; think NEX) and the menu sports simple soups, pasta and meaty mains. Ordered this with their recommendation for the white wine sauce, which was sweet, fragrant but also rather on the salty side. I did like that they were quite heavy-handed with the crabmeat, making this a good portion for one and a half.

1 Like

Shiokkkkk mazesoba! The spring onions, minced meat and the oozy egg make a mean secret sauce that binds beautifully with those thin, chewy noodles for a luscious slurp. Fried chicken’s decent, but perhaps not really worth your extra dollar and a half. The noodles alone shall satisfy.

Also 1-for-1 on #BurppleBeyond!

6 Likes

Fried chicken life. IG: @rueanncd

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