Modern interpretations to Singapore Flavours
Julia Low
Julia Low

TL;DR Oysters very yummy, omelette starchy and gooey. Not meant to be enjoyed separately. Definitely would not recommend it.

Oysters were fresh, big, and plump. Taken together with the omelette results in an interesting mix of textures that is starchy and gooey, yet springy from the oysters. Flavour-wise, I was unsure whether the omelette complemented the oysters, as the starch mutes the yummy oyster flavours.

After the oysters were all gone, we were left with a good amount of omelette. And I hate wasting food. Omelette by itself, I was largely disappointed. It did not have a good balance between the starch and the eggs, with way too much tapioca starch. This resulted in a very gooey, chewy texture, that was struggling to be crispy.

The omelette could have been more flavourful. Typically hawkers would lightly fry the oysters with the omelette, to give the omelette extra depth and complexity. Given the amount of starch in the omelette, and separate oysters, the folks could have added the briny oyster liquor to make the omelette more flavourful. Or, pork lard.

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Their lively, slippery kway teow is infused with glorious wok hei and coated with the sweet black sauce and fish sauce mixture making it flavourfully yummy. Paired with the sweet-salty, crisp chye poh, this is definitely a healthier take on the lard bits for that crunch. To top that of, the generous helping of seared wagyu beef is extremely tender and juicy. This dish is excellent. A must-try in my books.

Skip the platter and just order the ๐— ๐—ฟ. ๐—›๐˜†๐—ฑ๐—ฒโ€™๐˜€ ๐—ฆ๐—ฎ๐˜๐—ฎ๐˜†. This was the highlight of the entire dish. Wonderful satay aroma with warm earthy fragrance of the spices and lemongrass. The Iberico pork was juicy, thick, and fatty. When dipped in the sweet Hainanese peanut and pineapple jam sauce, the coarsely-ground peanut fragments gave it extra texture. ๐Ÿท๐Ÿ

๐—–๐—ต๐—ถ๐—น๐—น๐—ถ ๐—–๐—ฟ๐—ฎ๐—ฏ ๐—ก๐—ฎ๐—ฐ๐—ต๐—ผ๐˜€: Sweet and tangy chili sauce with tobiko and chunks of crab. Sadly the platter is served with tobiko instead of ikura. Once everything is mixed together, you donโ€™t taste so much of the tobiko and I find that the sauce overpowers the sweetness of the crab.

๐—ช๐—ถ๐—ป๐—ด๐—น๐—ฒ๐˜๐˜€ are your typical bar food. Nothing special, similar to McWings coated in a less intense Har Cheong Gai sauce. The curry aioli is tangy and the acids works well to counterpoint the oiliness.

Vegetarians might wanna consider the ๐—ข๐—บ๐—ป๐—ถ ๐——๐˜‚๐—บ๐—ฝ๐—น๐—ถ๐—ป๐—ด๐˜€. I couldnโ€™t tell that they were vegetarian and itโ€™s a fantastic rendition of your standard gyoza with ground pork! ๐ŸฅŸ๐Ÿฅข

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After a long period of lurking~ I've finally decided to review all my yummy noms and put them into

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