Healthy Eating

Rainy day calls for fish soup!

The key to good fish soup is the broth, I’d say. Clear yet flavourful and having absorbed all the essence there is, I can see why they were spotting a queue when I popped by.

There are a myriad of options available here - fish slices or fried fish, rice or bee hoon, various combination such as fish maw soup, red grouper fish head soup etc, I’m sure you’ll find something you enjoy here!

If you’re feeling peckish, order their fried beancurd to go with your fish soup, it’s both crispy and chewy at the same time!

The BBQ Dry Pho was pretty tasty but what I enjoyed most was the accompanying sauce that was citrusy and refreshing, reminiscent of som tam!

Dishes here are affordably priced, so if healthy eating is your new year resolution for this year and you've yet to get started on it, pay them a visit before your resolution becomes obsolete in 3 months time 😂

Then comes the Fresh Summer Rolls, sliced in half and standing to attention (somewhat) in their silky white skin. Packed with crunchy, sweet greens, tofu skins, pickles and mixed herbs and roasted peanuts, they do taste a tad bland on its own, so dipped it in the accompanying sauce to amp up its flavours!

The Banh Mi is a handful to deal with, where this huge length (though cut in half) of crispy baguette is overstuffed with tofu, banna ham and an insane amount of vegetation with basil taking centre stage. Prepped extra serviettes.

The Oyster Mushroom Fritters were absolutely addictive and I can see it going hand in hand with a bottle of ice cold beer. Lightly battered and utterly crunchy, this mushroom fritters were in a big, tangled mess with an amazing seasoning that'll make you go 'do you mind if I finish this?' 👅

With an increase in awareness for clean eating and sustainable ecological/environmental solutions, many people have started to include plant based meat in their diet. As an award-winning Vietnamese casual dining restaurant, they use fresh and raw plant-based ingredients to recreate traditional Vietnamese food that is as tasty as the original.

Spices, herbs and aroma are the magical components in making a good pho. Brewed for at least 3 hours, their recipe uses 10 different fruits and vegetables to imbue a natural sweetness into the rich liquid broth. They also add 7 different spices to recreate the traditional balance and lightness of a Vietnamese pho broth. Talk about dedication man.

Started off my meal with The Premium Pho, where the slippery rice noodles absorbed every drop of essence from the rich, savoury broth. With no beef protein used, flavour is given through stir fried oyster mushrooms, spring onions and various leafy greens that may be pungent to some (cues coriander like scent). Thoroughly enjoyed this bowl of noodles!

The Roasted Cauliflower may not sound as tantalising as their other dishes but never judge a book by its cover. It’s unassuming outlook of a cauliflower with wisps of charred ends on its florets sitting innocently on a pool of sauce made from Sumac, Yoghurt, Tahini, Garlic, Honey, White Sesame, Majoram, Oregano, Thyme, Parsley will leave you going mm and ahhs.

peperoni pizzeria is no stranger to many of you but did you know they’ve recently revamped their menu introducing new dishes that’s bound to satisfy even the pickiest of tastebuds?

Take for example their Citrus Avocado with Ice Plant. As someone who vehemently dislikes vegetables, I found this dish strangely likeable. Comprising of Avocado, Ice Plant, Cherry Tomato, Red Radish, Orange Segment, Ricotta Crumb, Hazelnut and Orange Vinaigrette, this was a citrusy and refreshing dish that’ll do well in kicking start your appetite.

Located right at the junction of circular road is @cochungvietnameserestaurant , which is quite the “hotspot” during lunch, both literally and physically given how it’s packed with office workers and contributing to the blistering heat and heartless humidity. They do have air conditioned seats but they’re limited and usually allocated to those who have made a reservation to which I was clearly not one of them.

Taking a look at the menu, you’d find that all the classics are there and priced affordably. Decided to go with Phở Bò (Pho Beef Soup) and though I haven’t had much good phos before, I thought this was everything it should be! My pho arrived in a huge bowl, where the slippery rice noodles laid at the bottom in a tangled mess and was topped with a handful of vegetation at the top, ie coriander, spring onions, beansprouts. The thinly sliced, raw, beef ribeye laid beautifully in the bowl, adding a nice shade of red to the overall aesthetics. Served in a metal pot on the side is the beef broth which is made with their family recipe and secret ingredients combine with slow-cooked beef bone for at least 10 hours. This steaming stock spots rich savoury depths in which you could really tastes the essence from the long simmering hours and will have you chasing the last few droplets around the bowl with a spoon. When pouring the broth into the bowl, the heat of it does help to slightly scald the ribeye, deeming it more cooked and safer for consumption.

It is a dish to which I would return time and again for comfort more than anything else but next time, I’ll make a reservation at the air conditioned areas sheesh 🥵

The Greenfield Salad was pretty appetising and was the only dish that I didn't manage to finish, considering the amount of food I had.

Food here ranges from healthy Poke Bowls, to the calories inducing pastas and pizzas.

Special shoutout to the poke bowls which was yummy and best of all, guilt free, which makes me feel slightly better when I'm feasting on the fries and pizza on the side 😂

I had the Original Poke and Umami Omega and tbh, the only difference here is the salmon, with the carbs base and rest of the ingredient being pretty much the same.

Getting that fitspo life back on track again