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Featuring Beach Road Scissors Cut Curry Rice (Jalan Besar), Ramen Keisuke Tonkotsu King Four Seasons (Bugis), Bai Nian Niang Dou Fu (Albert Centre Market & Food Centre), Beauty in The Pot (OneKM Level 2), Tampopo (Liang Court), Eastern House of Seafood Delicacy, Melt Café (Mandarin Oriental Singapore), Bee Cheng Hiang Grillery, Diandin Leluk Thai Restaurant, Kinki Restaurant + Bar
D-Jin Toh
D-Jin Toh
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Possibly one of the most unique durian dishes would be Four Season’s durian hotpot ($35 for the set). Surprisingly, the broth does not have the signature pungent smell of durian, and I found the durian chunks within the hotpot served to thicken the soup rather than impart flavour upon it. The broth itself had a salty chicken flavour, and with the slight hint of durian, it reminded me of the salt water traditionally drank from the husk of the durian to combat the heatiness of the fruit.
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They also have a Mao Shan Wang pizza ($26), which really surprised me by how good it was. I’m normally not a fan of pizza, and will balk when offered it, but the sweet thick flesh of the durian and the salty cheese it’s topped with, spread over a thin crust pizza worked wonders for me. I did find that the topping of rockets on the pizza strange and didn’t really fit the flavour profile though, and wound up picking them off before enjoying a slice.
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The star for me though, has to be the unassuming Fantasy Durian Mochi ($14). This dish really took the cake, err, mochi, for just how decadent it was. The mochi has a nice chew, yet it was soft enough that it’s easily bitten through, which nicely contrasts with the thick filling of pure mao shan wang durian flesh. The insides reminded me of a durian pengat, but with a consistency that was slightly more firm. The durian lover inside me absolutely swooned upon my first bite of these, and made me wish I started my meal dessert first, only so that I could have made space for even more of these little mochi balls of happiness.
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P.S. They’re having a promotion where the Durian Hotpot is going for $1 (yes, $1) from 14-16 June!
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The Southern Hot Crispy Chicken ($14... I think) was a THICK juicy slab of chicken thigh, grilled pineapple, and slaw, nestled comfortingly between two pillowy soft brioche buns.
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The chicken thigh had a delightful crunchy batter that had an even Cajun inspired seasoning throughout. It also retained it’s crispness even after having the juices from the slaw and pineapple leak out onto it. The chicken meat itself was marinated throughout, not to mention being juicy and steaming hot on the inside.
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However, this burger is HEAVY, and is absolutely not meant for the working crowd. I ate this for lunch, and found myself shortly afterwards in a desperate losing battle against drowsiness and the need to take a post-meal nap.
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The Ice2 Baby ($15) is very much like a comfy patchwork quilt. Colourful, messy, but also the perfect thing to end a long day with. A colourful hodgepodge of ingredients like burnt cucumber, fruits and peanuts accompany a bed of ice jelly swimming in rice wine and red sugar caramel.
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It was impressive that each item managed to shine on their own without taking attention away from the other. The charred and fresh cucumber helped the sweet mushy figs to stand out, and the tinge of alcohol from the rice wine made you crave for more of the sweetness from the red sugar caramel. It was all tied together by the surprisingly perfect accompaniment, the ice jelly, which would be featureless on its own.
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I’m not big on desserts, but I ordered two bowls of this because of how much I loved it.
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No Milk is a joint venture by four friends who grew up together on the fish soup served by an uncle in their neighbourhood. Life brought them on their separate paths, but what never changed was their love for the traditional style fish soup the uncle served.
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So here we are now, years later, where they have lovingly recreated the uncle’s recipe (with help from the old master himself), and now join the ranks of some of the proud young chefs who are safeguarding Singapore’s waning hawker culture.
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They pride themselves on the belief that good fish soup requires no additional milk. And true enough, you’ll find that the soup here really doesn’t require any additional milk. Served piping hot, the broth is clean and clear, but also with strong flavours of fresh fish and a slight saltiness of preserved vegetables.
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The mixed fish soup ($7) combines fried sea bass filets, and boiled mackerel slices. Both exceedingly fresh, I found myself enamoured with the mackerel slices, which had a natural saltiness native to the fish, along with firm and springy flesh.
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They also have a bar area above the main shop, which boasts an array of fusion cuisine, the brainchild of one of the owners, showing off his skills honed from his years as a sous chef at Open Farm Community.
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Really though, the star is the super traditional and delicious fish soup. And it’s disheartening to hear that a problem they face is having patrons walk past, realise it’s young chefs, and writing the food quality off as lousy. If you ever find yourself in the area and craving for fish soup, do give No Milk a try. The chefs may be young, but the flavour they’ve inherited is timeless.
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Boy was I wrong.
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One bite of the ShackBurger ($9.20) was all it took. The juicy patty was interspersed with bits of fat, giving it a nice oily and salty juiciness that was perfectly complemented by the extremely soft toasted buns it was nestled in.
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The Shrooms Burger ($10.80) surprisingly, also stole my heart. A big juicy portobello mushroom is battered and fried to a crisp, locking in all the moisture that just gushes out the instant you bite into it. It’s paired with a medley of cheeses, and might honestly be preferable to the meat options. Depending on mood.
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I’m now 100% on the Shake Shack hype train... or plane, I suppose. Here’s hoping it’s for the long haul!
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The Good Boys serves a really wholesome bowl of Açai, the Super Bowl ($12). It’s loaded with a variety of nuts, wolfberries, bananas, strawberries, and blueberries. The flavour of the cold Açai blend is strong with a pungent fruitiness, which can be overwhelming if not for the sweet accompanying fruits and the plainer tasting nut assortment.
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I will have to say though, halfway through my jaw got really sore from chewing through the nuts and granola, I’m not sure if that plus eating healthy would help give me a more pronounced jawline, but here’s hoping 😅
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Stepping into Co Hai felt like I was transported back to Ho Chi Minh. From the humble look of the shop, to the distinct lack of music with only the hum of a struggling air conditioning system, and to a menu which looked hurriedly put together on MS Paint, Co Hai certainly is not a place that is keen on using glamour to outshine the trendy cafes that surround it. The food is where it’s at.
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Co Hai’s Bun Rieu ($9.50) features strands of slippery rice vermicelli in a tomato broth, and loaded with a variety of ingredients which include fatty pork, crab cakes, fish cakes, tofu, and a side of fresh herbs.
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The broth was clean and savoury. Tangy tomato notes contrasted well with the paddy field taste of the freshwater crabs used in this dish. Despite not being a fan of rice noodles in general, the clean rice flavour served to really enhance the clean tomato flavour of the broth, and kept the entire dish really light and easy to drink down to the very last drop.
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Bold, unrestrained, and charismatically flavourful, Fook Kin will satisfy sinful desires in the most amazing ways.
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Their Roasted Paradise Noodles ($10.80) is the best bang for your buck here. It’s loaded with generous slabs of roasted duck, pork, and char siew. The duck was addictive and heavy with tang gui flavour, the crackling on the roast pork was crispy till the very last bite, and the ultra fatty char siew slices were just wonderfully melty and gelatinous.
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The noodles had a slick texture, while retaining a springy snap on each mee pok strand. They did not skimp on the lard that coated every strand, giving every bite an explosion of savoury porky flavour.
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The food here is so addictive that I found myself making a return trip to have it once again only three days after 😛
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This joint creation from Three Buns and Impossible Foods, gave birth to this completely meatless burger that really blew me away with just how enjoyable it was.
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The Impossible Chedda ($23) featured a meatless patty, a good amount of cheese, onion purée and pickle, all nestled between two gorgeously soft demi-brioche buns.
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The texture of the patty was near indistinguishable from an actual beef patty, and compared to their Baby Huey ($17), made from Black Angus Beef, the Impossible patty was actually much juicier and almost felt like it had a better fattiness to it too.
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It only paled in terms of flavour, failing to really catch the strong gaminess of a good beef patty, and tasted more similar to a beef patty one could expect from a fast food place.
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It still is very impressive how far meatless substitutes have come though, and if the trend continues, the day where meat is rendered obsolete may be sooner, rather than later.
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... Maybe just don’t expect people to consistently pay $23 for a burger without meat. Not yet.
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Of course, in true Singaporean fashion, I flocked to the one with the longest queue.
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Made with 100% Basmati rice, Mizzy Corner’s Nasi Lemak was beautifully fluffy and very fragrant with coconut flavour, and was in fact so delectable that it actually tasted better eaten plain, instead of with the sambal that was just a tad too sweet and overpowering.
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The accompanying ikan bilis and fried egg were decent, but nothing out of the ordinary. The chicken wings however were really good. A well-spiced, crunchy exterior housed a juicy, tender and steaming hot interior. Each bite resulted in chicken juices and oils dripping from your fingertips.
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I apologise in advance if this isn’t your nasi lemak of choice at Changi V, as I’ve heard differing opinions, and I have friends who are diehard fans of the various stalls, but as far as nasi lemak goes, I’d say this is pretty damn good.
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My cravings for this dish have gone unsatisfied after returning from having tried it in Bangkok, and I was absolutely thrilled to learn that there was somewhere in Singapore offering it. It’s essentially pork spines, which are usually thrown out, salvaged for cheap, and boiled into a spicy, flavourful soup chock full of green chillies and coriander.
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Does it compare to the one in BKK? It actually differs slightly, and it may not be a bad thing. The first thing I noticed was that there are a lot less chillies, and the overall flavour of the dish leaned more towards astringency rather than the fiery burn of the BKK version. The pork spine was also A LOT meatier and much more tender. The L portion we ordered ($25) included an entire slab of soft bone, and meat, something I didn’t see in the one from BKK, which were mostly bones.
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Taste-wise I do think the BKK one wins with a more intense overall flavour, but I did enjoy this dish, and felt that it did manage to sate my cravings... for now.
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Large chunks of fresh Parrotfish belly float in the irresistibly smooth and creamy congee. Elevating this humble dish is the presence of a strong wok hei aroma in each bite, something that Mui Kee actually spends extra effort to achieve. The waitstaff actually told us that the wait for this dish would be slightly longer, due to the time required in infusing the smoky aroma into each bowl.
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