Eastside Best Side

At this price, this seafood rice bowl at Feather Blade East Coast feels pretty bare bones. No doubt the scallop, salmon and ikura combo feels slightly luxe, but there's just not enough here to satisfy.

A weekend brunch menu exclusive to Feather Blade’s East Coast branch, the beef yakiniku bowl packs bags of umami, with furikake, crispy garlic and spring onion mixed into the tender meat over sushi grade rice cooked in kombu and dashi.

The new stall in Roxy Square that dishes out excellent Chinese-style chicken curry also has 1 other non-curry dish on the menu - a braised pork rice bowl. Cubes of semi-sweet, soy-stained pork are strewn atop a heapful of rice and a runny onsen egg. I thought that the dish could do with more sauce as a foil against the slightly lean meat and large amount of rice though.
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Taste: 3/5

Clearly modeled after the famed Village Park Restaurant nasi lemak in KL’s Damansara surburb, you’d be hardpressed to tell the difference between Dickson’s and the real McCoy. They not only look the same, but also almost taste the same as well. Which is great for us Singaporeans since we don’t have to make the trip all the way to Malaysia just for a bite of this goodness.
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Heroing the dish is the succulent fried chicken – coated in a crunchy spiced batter that’s aromatic and savoury with a tinge of sweetness. Mix the bits of crumbed batter into the fluffy and moderately lemak rice together with a dollop of the sambal chilli for maximum shiokness. Speaking of which, the chilli is a real standout as well, bringing the heat with some sweetness and surprising us with the addition of ikan bilis.
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All elements were well-executed, even the perfectly boiled egg, which was soft and wobbly.
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Protip: They offer takeaway-only as of now, and if you want to avoid the mad queues in the mornings or on weekends, try to visit on weekdays between 1:30pm-2:30pm just before they close.
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Taste: 4/5