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Featuring Katanashi, The Burning Oak, Beach Road Scissors Cut Curry Rice (Jalan Besar), Ramen Keisuke Tonkotsu King Four Seasons (Bugis), Bee Cheng Hiang Grillery, Tampopo (Liang Court), Eastern House of Seafood Delicacy, Melt Café (Mandarin Oriental Singapore), Sin Heng Kee Porridge (Hougang), Diandin Leluk Thai Restaurant
D-Jin Toh
D-Jin Toh

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Probably the first thing I noticed on the menu was the sheer variety that @ichikokudosg had. Their ramen ranges from soupy, to dry, to shoyu based to tan tan men. It was slightly overwhelming, and everything looked good.
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I eventually settled on the titular Ichikokudo Ramen (Extra Rich) for $13.90, which was a very reasonable price at such an area.
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They weren’t kidding around when they said it was extra rich. The bowl came with a layer of oil above the soup, which itself had a consistency that leaned towards a gravy or stew rather than a soup.
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The flavours were strong and pronounced, with loud notes of bonito and chicken in each mouthful. The noodles were thin, bouncy, but it wasn’t very good at trapping the soup in between strands, which is what I really look forward to when slipping up ramen.
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The bowl came topped with an ajitama egg, chicken chashu, roasted chicken chunks, green onions, seaweed, and woodear mushroom. Really rather value for money.
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Ichikokudo is also halal, so this is also a great dining option in case you’re Muslim, or have Muslim friends along!
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Exclusive to the Star Vista outlet, rich and smokey shrimp ramen broth from their next-door-neighbour, Le Shrimp is used as the soup base for your hotpot. Even without the addition of the raw ingredients, the broth is already great as it is. Imagine it as a condensation of liquified shrimp, with a slight spiciness, almost like hae mee soup taken to the extremes.
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The only flaw with this soup is that it was only a seasonal offering, and no longer available. 😢😢😢
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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #singaporefood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
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They also have an array of new dishes, my favourite being the Kaisen x Histumabushi ($32.50). I mean, just look at it, it almost looks too pretty to eat. The chunks of sashimi seemed to glitter next to the oily, glazed, grilled slab of eel which exuded an aura of elegance.
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The flesh of the unagi was smokey and bouncy, with a juicy layer of fat beneath the skin, which eventually melts into the rice beneath it. The sashimi was fresh and tasted of the ocean, with a salty pop from the ikura in every other spoonful. The dish can get a little too rich, so the accompaniments of salty and sour pickles, a yuzu peel soup, and a dashi on the side really helps to cut the rich flavours and help round the meal out.
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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #japanesefood ood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
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And I mean that in the best way possible. It is brimming with the classic fragrance of Peranakan cuisine, densely sandwiched between two pillowy soft buns.
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The rich earthy, nutty flavour of the buah keluak was prominent and a definite forefront of the burger, which melded perfectly with the robust beefiness of the patty and the creamy yolk from the fried egg. Apparently it also contains a chicken curry reduction and garlic chilli, but really, it was all about the flavours of the buah keluak here. Everything else in here is just an added bonus.
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I also cannot resist @parkbenchdeli ‘s Reuben ($24), no matter how full I may be. The sandwich is heartily packed full of slices of salty, house-smoked pastrami, swiss cheese, mustard and a coleslaw. With bread slices that are decadent and buttery, this substantial sandwich is probably not for the faint-hearted, or... any heart, really. But hey, here for a good time, not a long time!
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It features all the hallmarks of a good chendol, with a sweet, chunky red bean paste that smoothens out once mixed in with the other ingredients - bouncy green jellies, gula melaka on the bottom, and topped with a big scoop of thick, rich coconut milk.
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All these melded together with the freshly made Bingsu, and made for a delectable pick me up that avoided being cloyingly sweet, while retaining all the goodness that traditional chendol has.
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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #singaporefood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
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The texture isn’t as chewy as normal mochi, and is almost as though there were a thin layer of crispy fried mochi skin wrapped around mashed potato, and then filled with cheese. Paired with the addictive honey pepper sauce, this dish became way more complete and complex than it had any right to be.
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The two stars of the ‘scorched’ section of the menu were firstly, the Scorch Scallop ($11.50), which had a truffle scent to them, that helped prevent the mentaiko flavour from being overwhelming. The second was the Scorch Salmon Ikura ($14.90), which was seared tableside for style points, and dolloped with a hearty spoonful of fresh, bouncy ikura. Both dishes were sweet, smokey, and a hit amongst everyone who had it.
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This might not be for everyone, but the Spicy Shiokara ($4.90) was a dish after my heart. It’s salted squid with lime and chilli, and it is pungent with a strong fishiness, salty like the sea, and had the wonderful unique ability of kicking the saliva glands into overdrive in a way that only fermented foods can do. It’s more of an acquired taste, but if you’re into that kind of flavours, you’ll find yourself loving this.
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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #singaporefood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
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Not because it’s bad for you, but because you’ll end up craving it day in and day out, without the means to have it for every meal.
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The Wagyu Beef and Pork Cheek rice bowl ($16) was one of those dishes that you just KNOW you’ll dream about for the rest of your life. The pork cheek slices were incredibly delicate, and was literally melt-in-your-mouth tender with edges that were slightly charred and crispy. It’s no exaggeration when I say that an aged grandmother with no teeth could eat it with no problem.
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The wagyu beef slices were sliced thicker, which gave it a nice chew to contrast the pork, along with a smoky outer char and a light saltiness to cut the intense beefy flavour. It was good too, and not to diss it, but I felt that those slices of pork were so amazing that any slice of beef would struggle to compete with it. But hey, when that’s my biggest problem with a dish, I’d say it’s a pretty decent problem to have.
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Definitely also do yourself a favour and get a plate of just the pork ($12). You won’t regret it, no matter how full you are.
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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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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #singaporefood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
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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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#sgfood #sgfoodies #instafood_sg #instafood #feedfeed #singaporefood #makan #foodgram #foodporn #sgeats #foodphotography #eatbooksg
#burpple #foodstagram #igsg #chopesg #foodiesg #shakeshacksg

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