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Featuring Tian Wai Tian Fishhead Steamboat (Serangoon), Ootoya Japanese Restaurant (Orchard Central), Beo Crescent Market & Food Centre, Fish Mart SAKURAYA (Anchorpoint), Kwong Satay (Geylang), Lao Jiang Superior Soup (Bukit Timah), Kam's Roast (Jewel Changi Airport), Ang Kor Wat Restaurant, Yassin Kampung (Kampung Admiralty), ACX Food Court
Alex Loh
Alex Loh

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Big, plump, juicy Oysters from Korea. No mercury, metallic aftertaste.
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Mr Lim’s oyster, to me & some others, is considered the best oysters omelette in this part of the town.
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Big, plump & juicy
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Dark Horse opens after Phase 2.
Avoid Norwegian Salmon.
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Thank you @gastronomegrp for the private arrangement; @encasedinice for the invite; @darkhorse.sg for the lovely tapas.
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Blessed
Tummy full, heart fuller.
Good food, great company. Happy days.
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Homemade Truffle-Bordier Butter Prata w Chicken Fat, Lardo Curry topped Crispy Chicken Skin Ice Cream.
Love the Truffle-Bordier Butter incorporates into each layer of the folded prata, pan-fried to crispness.
Just like a crispy croissant in prata form.
Soon available in the menu of @restaurantlabyrinth.
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Authentic Hainanese style Sweet & Sour Sakura Pork Collar
A Hainanese-western classic! Tenderized, breaded & deep fried juicy Sakura Pork Collar served w homemade Sweet & Sour Pineapple Sauce & Edamame Peas
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Bincho Grilled Chicken “Yakitori” Satay.
Juicy & moist "Yakitori" style 2 Cut Chicken (Bonjiri & Oyster Cut) Satay grilled over Binchotan, served w traditional Peanut Sauce & House made Pickled Vegetables.
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Portuguese Style 3 Cheese Wagyu Baked Rice w Truffled Beef Fats.
48hrs Slow Cooked Wagyu Shortrib, 62 degrees Organic Egg, 3 Cheese (Raclette, Manchego & Cheddar), Curry Bechamel Cream Sauce, Black Truffle Fried Rice cooked in Beef Fat.
A super luxe & decadent version of the seemingly humble & super tasty dish.
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Frozen Baby Columbian Mango, cubed Coconut Flesh, Shaved Fresh Coconut Juice.
Palate cleanser. Soon on the menu.
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Manjimup Black Truffle Creme Chantilly Kueh Lapis w Local Milk Tea Ice Cream.
Marrying the concept of Kueh Lapis & Mille Crepe by layering sliced Black Truffles from Manjimup & Truffle infused Creme Chantilly between each layer of spiced Kueh Lapis & paired w a quenelle of Milk Tea Ice Cream (local style “Teh C”) & topped w more shaved Black Truffles. Umami.
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@missvandasg is now open for dine-in at @restaurantlabyrinth
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Thank you @gastronomegrp for the special arrangement; Chef Han @han_lg @missvandasg for the loving dinner.
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Baklava.
Full of nuts. Love this.
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If you have not tried, you never know what you have missed.
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White Coffee, Black Coffee, Matcha Latte & Mocha are cold brew coffee.
Chocolate, Rose Chocolate, Matcha & Bandung Cold Brew are non coffee.
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Thank you @enchantedcafe for the delivery
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Crab in Bee Hoon soup
Just one word - Umami.
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Squid in wet Salted Egg Sauce.
Crunchy squid covered in flavourful salted egg sauce.
A change from the usual dry version. Love the wetness of the sauce.
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Sweet & Sour Pork.
All time favourite
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Twice cooked Fried Chicken in Claypot.
A very classic home cooked version.
Normally, we will reheat the leftover roasted pork, duck, chicken w black sauce, oyster sauce, ginger, scallions for dinner the next day.
Here, @chefzwayne_ uses freshly fried chicken reheat w premium black & light soy, oyster sauce, ginger, scallions & presents in a claypot.
Very classic, old-school, homey flavour.
Finished half the claypot alone.
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Still under R&D.
Minced meat patty w lemongrass, topped w heaps of garlic & sliced onions.
First bite, a subtlety lemongrass flavour on the palate, it tastes like bergedil but no potato was used.
Second bite, it tastes like steamed minced meat w salted fish, but no salted fish is used.
Something new on the menu is brewing.
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PS. Strict Safe Social Distancing was observed throughout the dinner as friends came to dine separately at different tables.
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Thank you @paul_liew for the arrangement; @chefzwayne_ @kengengkee for the wonderful dinner.
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A Very good drink, valued for money.
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The owner @pat_phua is from Penang & has brought the original authentic flavours of Penang Assam Laksa to SG.
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Colourful, flavourful broth which is sour, tangy, sweet, fishy from the sardines, Umami.
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Boiled cockles is always loved.
Now w the superb sambal from @pat_phua, it will be much sought after.
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#sqtop_hawkerfood
#SupportLocalFNB
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Alex Loh

Level 9 Burppler · 1002 Reviews

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