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Nothing special at all, the coconut sorbet was good, and the chendol had more bite than normal as well as seaweed inside. But the Maldon sea salt wasn't applied evenly and that made some parts very salty.

Feel like a lot of stuff here is overpriced and with the cafe-esque decor it's really hard to convince myself to fork out high end restauarant prices, even though their menu is interesting. I guess you're paying for the knowledge and the novelty but the taste isn't particularly stellar(I didn't try any of the super ex seafood but this was alr 60 bucks)

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It goes tgt, the combination of flavours from the kombu and the lime was quite interesting and very light so it serves as a base well. However at the same time it's not very stunning either

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The rice flour bottom was crispy but it turned soggy at the end of the meal. It was also burnt at parts, but overall there's a nice smokey flavour

The baby squid's texture was excellent. Just a bit of pleasant chew, plus it's (somehow) very creamy inside.

If not for the rice flour base(which they would take note in the future), it's definitely a must try

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Not bad. Like it 😋
Got lei Cha with brown rice/white bihun version as well and yong tau foo

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W calamansi juice, fried shallots, can't rlly rmb which pepper

It's not bad but it's softer than I expected, on top of the unique crunch iceplant have. with the spice and the aroma and the acidity, it needs a bit of body. However it's severely overpriced for what you taste, although understandably iceplants are hard to source. If you're curious you can try it but otherwise don't waste ur money

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This stall serves probably one of the best 红油抄手 in town. The dumpling skin are slippery thin and the filling is plump and juicy. What we ovr most about this dish is how the sauce is balanced between sweet, savoury, spicy and sour.

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Fancy something to spice up your life? Shanghai La Mian XLB also serves a Sichuan dan dan mian which is a spicy version of their zhajiangmian.

I personally prefer the dan dan mian which has a nice subtle fiery kick with a slightly nutty flavour from the crushed peanuts. The noodles are great of course.

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Fancy something to spice up your life? Shanghai La Mian XLB also serves a Sichuan dan dan mian which is a spicy version of their zhajiangmian.

I personally prefer the dan dan mian which has a nice subtle fiery kick with a slightly nutty flavour from the crushed peanuts. The noodles are great of course.

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I was in the line for Shanghai La Mian Xiao Long Bao's guo tie (pan fried dumplings) and xlb, and noticed that there were several orders for their zha jiang mian.

They apparently used to handpull their own noodles but have since outsourced this to a noodles manufacturer which has remained faithful to their recipe. The noodles are cooked al dente - chewy and firm to the bite.

We love their in-house sauce which is a mix of peanut sauce, minced meat, special broth and black bean paste. It is savoury, nutty and full of flavours.

Just don't forget to watch out for the splash damage when you slurp the noodles!

@cocoboss.sg has launched Singapore's first coconut iced teas with tea infused with coconut water recently! They come in 6 flavours and you can choose from 5 toppings to add to your teas too. We had the Elderberry Tea with Coconut Jelly which introduced the berry flavour with the coconut flavour as an aftertaste. The coconut jelly adds sweetness to the drink too. The Peach Tea with Aiyu Jelly had a strong peach flavour which accompanies the distinct flavour of the coconut water. We liked both and they're both refreshing and light options to have compared to the usual coconut shakes 😌

Thank you @cocoboss.sg again for the invite and the drinks! 🥰

Don’t know what got into me but I really felt like eating fishball noodles. So instead of going for all the safe bets in ABC Brickworks, I decided to try this stall. Even though there was no one queueing, at 12 noon lunch time.

I ordered Dry Mee Kia ($4) with chilli and extra vinegar. The noodles checked all my boxes. Al dente almost crunchy, with the chilli sauce and vinegar imparting just the right amount of savoury, heat and sourness. The lard also did wonders for the overall taste. I remembered thinking this could be my go to fishball noodles place!

But alas! The fishball and fish cakes were so factory made. Fishball was not bouncy, it bland and almost tasteless, lacking the umami, fishy taste like others.

If the owner can upgrade his fishballs (find a better supplier), I am sure his noodles will taste better and business will improve.