Munch Munch Munchies

Munch Munch Munchies

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

For sharing plates, I’d highly recommend the sweet potato fries with sour plum powder. This was one that reminded me deeply of those you could find at Taiwan night markets. Not only was it highly addictive, the sweetness from the tuberous root was well balanced by the slight sourness from the sour plum powder.

Probably the only vadai by far that makes me fall in love with the snack on first bite! I also finally understood why it is popular among groupbuys. On a Saturday afternoon when we dropped by, they only had the prawn vadai available and with each order, the vadai were fried instantly again. I found the vadai here not as floury as the usual ones that I have tasted. In fact, even with the relatively crispy batter exterior, the interior was fluffy and well marinated with spices. The prawn on top was sizeable, and surprisingly meaty while the green chilies were complimentary. Will be back to try the vadais with other toppings such as ikan bilis and grago!

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After a 4-year hiatus, Sugarhall, a home-grown Rum-focused cocktail pub returned earlier this March, and is currently located above their sibling restaurant Rosemead. Locate the back door right behind Rosemead and the flight of stairs will lead you up to this dimmed chic space.

While most of us in the group felt like their drinks were a little off-track and too strongly flavored, there were some bar snacks that we thought were not bad instead, despite the limited food menu. This chicken liver toast caught our attention as it boasts of creamy chicken liver pâté that’s not overly animalic but taste well complemented by the slather of some sweet caramelised onion on top. However, the toast could have been served warmer and crispier.

If you are looking for an izakaya with modern vibes, you should really check @ju95.co out. Conveniently located at bustling Boat Quay, the contemporary interior and cosy space can also make an excellent choice for good food and chill evenings over drinks.

It’s been on my wishlist of places-to-go for its modern twist on traditional izakaya. Take this parfait ju for example; A meticulously plated savoury snack created with raw white button mushroom slices sitting atop a layer of fermented mushroom jam and creamy chicken liver. I was initially hesitant if it would taste like pate, but it turned out to be a pleasant umami punch with a delectable creaminess. Served on in-house made koji cookies. A great start to begin.

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Looking through the yakitori section, we found the firefly squid pretty interesting. Grilled over binchotan, it’s not difficult to understand why the firefly squid yakitori was exceptionally smokey. 5 baby squids served on a stick, some might find the brininess offensive, especially with the intact roe. However, the umami and briny taste were actually quite enjoyable over time. You will probably enjoy it further by dipping it into the Japanese 7 spice blend to cut off the strong flavors while adding a hint of spice.

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Nespresso Singapore Restaurant Week is ending tomorrow, have you been to any participating restaurants for their exclusive tasting menu yet? This year, Nespresso-infused dishes are served at selected restaurants. I was exhilarated to find 6-month old @brdl located at 351 Braddell, where I have been wanting to try their fusion cuisine. Interestingly, you’d find 3 different dining concepts housed under 1 roof in the industrial space; a cafe, restaurant and dining hall.

Priced affordably at $58++ per diner for their dinner menu, it includes a welcome snack, 3 courses, a dessert and a choice of coffee/tea. We started off the lovely dinner with a welcome snack which was off-menu, the hei bi (or dried shrimps) financiers paired with uni and furikake butter. The explosion of seafood flavour here without being overwhelming was impressive and the use of dried shrimps was a brilliant Asian twist to the light buttery French financiers. Pairing with the uni furikake butter, it was nothing but an umami bomb that left us craving for more.

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We were tempted into ordering the In-house Charcoal Karaage at Menbaka Fire Ramen after hearing the recommendation by the staff. Priced at $9.90, there were 6 pieces of charcoal karaage made using chicken thigh meat which explains the juicy tenderness, marinated using Master Masamichi’s secret recipe for the ultimate crispiness. Pairs really well with the ponzu dipping sauce, adding a little citrus savoury punch.

Local-inspired flavours have been in high demand since nostalgia seems to be a trend since the pandemic. Again the texture of the donut was like bread, although the filling was pretty generous. Grated coconut soaked in gula melaka of moderate sweetness. Personally, it felt more like a coconut bun than Pandan ondeh ondeh since the Pandan flavour was mild.

City donut has been known for their affordable donuts and local-inspired flavours. It’s difficult to catch the availability of the wide range of flavours but among the available flavours, I had to try the peanut butter since it is a classic flavour. Firstly the texture of city donuts wasn’t as oily and fluffy as a normal donut, but it tasted more like a bread bun shaped into a donut. I didn’t mind the peanut butter filling though, although it resembled more like a peanut tang yuan filling; slightly pasty and the incorporation of sesame seeds. Not your usual peanut butter.

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Wouldn’t have thought of ordering this if not for my dining partner, and perhaps I don’t have much impression of this night market snack even in Taiwan. Typically, the tempura or Tian bu la as the locals call it, are Taiwanese fish cakes usually made with white fish paste incorporated with eggs and tapioca flour. That explains the starchy, chewy texture. Not to expect too much flavour from it, afterall it’s from white fish except that it might come across a little fishy. However, with the dusting of chili powder, some salt and pepper, it could get quite tasty.

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In addition to the rice bowls, you should really order some sides that will surely bring back memories of the Taiwan night market! Personally, I can never resist salted crispy chicken and I am so glad that the one here didn’t disappoint. Considerably sized, each piece of chicken was lightly battered, fried till crispy and dusted with some chili powder for a hint of heat. Neither overly salty nor spicy. And although I thought the addition of fried curry leaves was more South East Asian than Taiwanese touch, I more than welcome the extra herb.

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Probably one of the more affordable donuts and bombolinis around with an assorted box of 6 priced at $16.90. Depending on the flavour, it can come in either a donut or a bombolini. It is indeed true that the donuts and bombolinis here come across as greasy, and instead of the usual fluffiness that I was expecting, the texture resembled closer to a bread bun. Personally I enjoyed the pistachio ganache which many reviews raved about, filling was extremely rich and carried the roasted nutty notes really well. Expectedly the peanut butter jam was really sweet, Milo Oreo crunch and donutella were the usual chocolate based for chocolate lovers while the honey vanilla cream was contrastingly subtle. Definitely for sharing with a bunch to avoid the jelakness.

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Foodie for life <3

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