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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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It features a medley of ingredients which include tilefish, white asparagus, tamago, prawn, chicken breast, and mushrooms, all of which do not fail to impress. The star of the show, the tilefish, is fried with scales still on, which impart an ocean-y flavour reminiscent to that of fish fins fried to a crisp.
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Another main feature is a tempura-d sakura leaf, seasoned with sea salt, and folded in half. It had a light bitter and salty flavour.
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The other star is a custardy sweet tempura tamago. The batter is light, savoury and crispy, while the inside is irresistibly smooth, sweet and just a touch gooey.
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While the ingredients are certainly praiseworthy, what really blew me away was the rice. They offer a choice between Hokkaido white rice, or a multigrain rice, which features a multitude of different grains from different prefectures in Japan. The multigrain rice had a delightfully chewy texture and robust flavour of it’s own, while still easily pairing with the spicy sauce given on the side.
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The tempura ingredients might be the show stealers that make the big plays, but the rice really is the underrated MVP here.
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The version served at Eastern House of Seafood Delicacy is no slouch. The broth is thick and savoury, while the inclusion of crispy fried ikan bilis helps add a strong saltiness that permeates through each leaf. It’s not the most balanced version of the dish, but for a strong punch of flavour, this does the trick, and more.
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They also do a killer salt baked chicken, unfortunately my phone crashed at the most misfortunate moment, and no one could resist eating it long enough for me to reset and get a photo of it. 😭
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It really is a feat that each dish still tasted distinct.
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Here are some of the standouts.
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The Steamed Egg Custard ($5) was served piping hot, and actually consisted of three layers. The top layer is a sprinkling of their gourmet fusion bak kwa and tobiko, followed by the body which is a creamy egg custard infused with the salty flavour of kombu, and a bottom layer of caramelised onions and more bak kwa. The flavours were well-balanced, the spotlight was never stolen by the salty savoury bak kwa, and it really is one of those dishes that you just finish before you know it.
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The Truffle Mushroom Tarts were easily my favourite item by far. The tart base was sweet and crumbly, while still having a solid consistency, and it was filled with an intense truffle mushroom combo that just paired perfectly with the smoky, sweet and slightly fatty bak kwa. I did not expect this dish to be as good as it was.
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Finally, the Gourmet Enoki Rolls ($9.50) feels slightly pricey, but it’s a novel take on a common dish. I mean, it does make sense. Swap out the commonly used bacon or pork belly wrap, and replace it with bak kwa, it’s almost obvious in the simplicity of the idea, but it works. The mushrooms soak up all the saltiness from the meat, while the water content and juiciness of the enoki helps prevent it from feeling too fatty.
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I’m honestly not too big a fan of bak kwa, but trying all these dishes actually made me rethink my stance on this sweet treat that I never expected could be so versatile.
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Hot, in your face, and perspiration inducing, this bowl is not for the faint-hearted!
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I always opt for the flavour of the soup to be strong, because I like my ramen a little cloying. It delivered. The soup was rich and thick with the flavour of pork bones, and the added touches of the spicy minced meat mix only served to intensify each bite with a meaty, slightly numbing spiciness.
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The only thing holding it back are the stir-fried pork slices, which were honestly a bit of a strange addition, as the sweetness of the caramelised onions and pork didn’t really fit into the rest of the flavour profile.
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Luckily, the rest of the bowl was so easy to eat, each spicy, rich, umami spoonful was easier and easier to swallow, that it didn’t pose much of an issue.
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Done right, they’re little pockets of joy just waiting to be savoured.
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Delibowl is a newly opened shop at Singpost, serving up a variety of dumpling dishes that they specialise in.
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Before the dumplings, I sampled the beef chives wonton in chicken soup ($8.65), and was really impressed by how nicely thin the wonton skin was. The beef filling was plump and juicy, making it super effortless and easy to just plop in wonton after wonton into my mouth.
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The beef dumplings in chicken soup ($8.65) were more substantial. The outer skin was firm without being gummy, and the filling portion was generous, so there was a nice ratio of skin to filling in each bite. The chicken soup had a light chicken stock flavour, with some saltiness from shrimp, but is more or less nondescript in flavour, which actually serves to help highlight the beefy dumplings.
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Delibowl is a great option to consider if you’re craving something light and clean, but for those who prefer something heart, strong and savoury, it may fall short.
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