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Munch Munch Munchies

Munch Munch Munchies

For light bites, snacks or sides before mains
Miss Ha ~
Miss Ha ~

If you have been to Keong Saik Bakery, there’s no way you would miss their signature black and white Danish pastry, also known as Sor Hei. There’s an interesting story behind this creation, that serves as a tribute towards the Cantonese history of Keong Saik Road and one of the past owners at their current location. Sor Hei means "combing up" in Cantonese, representing Majies swearing-in ceremony where they combed up their hair and took a vow of celibacy. So does this now resemble a hair bun to you?

Well, the thing about pastries here are always filled with a fragrant buttery aroma. I like how they intertwine the black and the brown parts, with a pillowy texture that’s easy to unroll. What’s more, there’s lots of chocolate chips hidden within, very much to a chocolate chip lover’s liking!

I had this delivered during the circuit breaker period, so can you!

#savefnbsg #loveyourlocalsg

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I never knew I could find such legit fermented beancurd, or better known as 臭豆腐, in Singapore until I came across Mini Star Fermented Beancurd. On the menu are the original fermented beancurd, the mala ones which are made from the original cut into cubes before frying and the thin slices that gave such crispiness, although we found them to be slightly lacking on the ‘smelliness’ as compared to the former 2. Our favourite was the Mala ones, both stinkiness and crispiness were on point, considering that they delivered from Geylang to Jurong. You can simply dip one into their specialty homemade Mala sauce, though could do more with both numbness and spiciness, and pop it into your mouth!

Other than the fermented beancurd, they are also serving some snacks like the soft shell crab prata, some zi char dishes and mains, as well as desserts. Kudos for the superb service! Even with overwhelming orders and even having to stop taking in orders for a while, they got back to me once they resumed service again. Delivery charges are at $10 for West, and $8 for the rest. Do check them out on Facebook and PM them for ordering.

#savefnbsg #loveyourlocalsg

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It’s day 2 of Circuit Breaker. How’s everyone coping? 🙆🏻‍♀️ Stay at home ah. Chanced upon a new local startup @bigbigfries (大大条, the exact words that my dad exclaimed when he saw those fries) featuring handmade 25cm long French Fries with 6 different sauces such as smokehouse bbq, truffle mayonnaise, seaweed mayonnaise, Mentaiko mayonnaise or even have it like mine, half of Mentaiko and seaweed mayonnaise!

For its novelty, I’d say it’s pretty alluring, especially for a Mentaiko fan like me. Considering the distance, the fries were still hard and crispy when I received them. Sorry to people who like their fries soggy. Generous with mayonnaise and the seaweed flakes, but could do with more Mentaiko sauce as it was only sufficient for fries on the top layer.

Limited to deliveries within Jurong (rejoice!), orders are delivered within 30 mins, for a fee of $2-$3 depending on your location. Self-pick up at Jurong West Hawker Centre is also available. Thanks for the quick and friendly response, Leon! Help spread the love, westies!

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It’s probably one of the closest fried chicken found here that doesn’t disappoint and reminds me of those in Taiwan. Humongous, generally larger than my hand, thick slab, easily bitten and torn off while retaining its juiciness. And as much as the bones of the cutlet cause inconvenience, they somehow contribute to authenticity.

We had the flavored ones; Hot chick made of chilli paprika powder hand-made from Anaheim peppers. It was a burst of saltiness initially, but the spiciness slowly crawls in and lingers on. People who have low levels of spicy tolerance, do be careful! The Taiker, on the other hand, was more like a Japanese flavor as it was dusted with Japanese sauce and seaweed powder imported from Okinawa. It was actually not bad as the seaweed powder exudes a marine flavor that cuts the plain meatiness, pairing with a slightly sweet Japanese sauce. However, it got a little mundane and I was glad to have it shared.

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I have previously reviewed about other traditional kuehs here, but it’s the first for their ondeh-ondeh. You might find it a little pricey for a small ondeh-ondea ball, but trust me, the quality justifies for its price.

It’s one of the few with a thin chewy kueh skin, that’s hardly found. Usually the factory made ones have thick kueh skin with little filling. I was taken aback by the mini ‘explosion’ that I had in my mouth upon the first bite, as the sweet brown gula melaka started flowing out. Everything complemented nicely, with the grated coconut. You will also find a literally sweet surprise after the gula melaka, as they also incorporated a small block of brown sugar in the filling which you can bite into.

No doubt the dishes at Paddy Hills are slightly on the pricey side for a cafe, but this Ma La Pork makes a really good sharing side. Fried pork shoulder chunks of a firm bite, paired with salted pickled mustard that cuts grease. Hidden in the bowl were also some fragrant fried garlic that you would possibly mistake as the pork chunks! And not forgetting the elements of Mala, roasted peanuts and dried chili. The Mala sauce was quite memorable, looked just like any chili sauce but it was unexpectedly numbing.

A wonderful sharing platter to begin your meal. Stacked nicely with 3 tiers, it felt like the flavours got from light to heavy starting from the top. There’s kueh pie tee with some sweet shredded turnip and prawns stuffed in a crispy tart shell, and deep-fried ngoh hiang on the first tier. Pair with the refreshing, citrusy chili sauce.

Next, there were the satays paired with a slightly sweet peanut dipping sauce, and tasted rather ordinary. Probably the most memorable, were the nyonya fried chicken on the lowest tier. The crispy outer batter, was heavily spiced with turmeric. Biting off, the chicken meat within was well-marinated, flavorful and succulent. Served with keropok.

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When they say it’s steamed spicy fish paste, they really mean business. Served in circular shape and wrapped in banana leaves, this classic southeast asian snack/appetizer exudes a strong ‘Lemak’ or creamy taste, which is clearly from the coconut milk that we could taste prominently. In each piece, a generous chunk of fish sat nicely in the center. You have been warned of its spiciness.

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Check out the tender morsels of seafood, marinated in citrus, in the seafood ceviche. Prawns, squids, mussels and a medley of vegetables that planted an impression - Fresh. Served with tortilla chips, most welcomed by a tortilla chips lover here. A light appetizer on tastebuds to start you off the meal to come.

Se7enth is a #burpplebeyond partner where you can enjoy 1-for-1 mains/pastas/main or pasta + dessert set. Note that appetizers are not included.

Thank you @burpple for the invitation and the ladies from Se7enth for the hospitality!

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A sweet beginning to the lovely evening, the crispy chicken wings is an appetizer not to be missed. What caught my eye initially was the thick batter that turned out to be really crispy with an extra crunchiness. But the real reason for falling in love with this was the mesmerizing truffle maple drizzle, especially as it drips while picking up the drumlet. Despite the mild truffle aroma, the sweet maple syrup in contrast to the juicy chicken was really endearing.

Se7enth is a #burpplebeyond partner where you can enjoy 1-for-1 mains/pastas/main or pasta + dessert set. Note that appetizers are not included.

Thank you @burpple for the invitation and the ladies from Se7enth for the hospitality!

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So @ikeasingapore has decided to take their original fried chicken wings to another level by creating a salted egg flavour. Though we had them taken away, I was still bought over by the scrumptiousness. If you are dining in, probably even more impressive.

Embellished by a luscious coating of creamy salted egg sauce, some might feel that its richness overshadowed the original marinate of the wings, but I wouldn’t mind for the indulgence. Watch the staff toss those wings in a bowl of potentially addictive yellow goodness, sprinkled with curry leaves and sliced chili padi. Not overly creamy or custardy, it actually makes a legit picnic snack.

This is not your usual satay. Delectable marinate checked, beautiful grill checked, succulence and juiciness of chicken chunks checked, balance between chicken meat and fats checked. I usually avoid eating fats, but I found myself enjoying them here, especially coating with the thick peanut sauce that had an extra dimension of fruity sweetness from pineapple. Sprinkled with chopped peanuts and served with a side of sweet, spicy, sour, crunchy achar.

Enjoy eating house and bar is also a #burpplebeyond partner where you can enjoy 1-for-1 mains (and drinks)!

Foodie for life <3

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