Welcome to Beach Road.

Quite crispy and the honey and milk were on point, only problem is that the centre is very stretchy, so it's hard to separate and eat. But taste was good

IDK WHY THEIR PORTIONS ARE SO BIG

Srsly their mixed grill for 2 feeds 4 well, pls be very very careful when you order. We see a lot of tables of 2 ordering some starter, the mixed grill, and drinks, and leaving a large chunk of the grill untouched

When it comes to the food tho, the ckn wings were pretty good, well grilled. The beef chunks had some very tough pieces. Ckn pieces were slightly dry

Ckn and mutton skewers were both tender. Rice was fluffy

Overall decent and portion was super generous

Not v crispy, and quite bland. You rlly mainly just taste mozz and nothing much else, the mushroom taste is nonexistent

Hummus was thick, the minced lamb was surprisingly decent despite how meh it looks

The bread was decent too, with good chew despite the thinness, and crispy at the bottom

My favourite tang yuan stall in Singapore - Ah Balling Tangyuan! They also have a stall at One Punggol Hawker Centre!

I love that the tangyuan flavours can be picked ball by ball! Got 2 yam, 2 peanut and 1 matcha tangyuan with peanut ball soup!

A spot that often comes to mind when I think of getting some solid and unique gelato flavours with an Asian spin, Tom's Palette’s offerings were as good as I remember. At $5.20 for a single (small) cup, I had the Taiwanese Sesame Brittle and Kueh Bangkit.

Fragrant and nutty, the black sesame gelato was spot on with the lingering toasty flavour. The texture was also rich and smooth. Love that added crunch as well as aromatics from the studded black and white sesame brittle. A little milder in flavour but just as lovely, the Kueh Bangkit was right up my alley. The churned Thai coconut cream, pandan and tapioca flour combo tasted like the real deal. A more melty version of the CNY snack. The delicate coconut flavour was surprisingly refreshing - none too decadent or cloying but deliciously creamy.

Like a comforting yet elevated home dinner prepared by self-taught chef Jeffrey, Ovenbird was everything I expected and more. The casual one-man restaurant was like a gem hidden in the quiet basement of City Gate. As the sole solo dinner there that evening (I secured the slot very last minute as I chanced upon it just days before; truly a very spontaneous dinner plan for me), chef Jeffrey was a very gracious and attentive host, making sure I left rolling and was bursting at the seams from the Autumn menu ($165).

🐟[Hokkaido Herring (Nishin) vinegared for 2 days & Steamed Monkfish Liver (Ankimo)]

-A great starter to whet one’s appetite; the distinctive, mild salty, oily fish flavour of the herring was superbly balanced. The Chinese monkfish liver steamed with sake broth was also wonderfully done as its meaty texture was two thumbs up! And I love that the mild sweetness came without a trace of fishiness.

🐟[Fried Hokkaido Monkfish Fillets (Anko Karaage)]

-Pretty greasy but the sliced Hiroshima Sudachi helped cut the richness. It was my first-time having monkfish fillets, so the firm, plump, muscular texture was a nice surprise.

🐟[Hokkaido Prowfish (Bouzo Ginnpo) aged 9 days, marinated in Sakekasu & Saikyomiso | Ceps/French Porcini and Girolles Mushrooms]

-Brilliant combination, the little East-meets-West number was so tangy and delicious. Similar to cod, the Prowfish was tender, moist and a fantastic blend of firm-flakey. And oh wow, the crisp crunchy fish skin was so good. Slightly boozy, the alcohol-infused cream sauce was stellar too with the bits of earthy fresh French mushrooms.

🐟[Salted Grilled Kanagawa Beltfish aged 8 days (Tachiuou Shioyaki)]

-Spritzed with sake, the grilled beltfish was a simple and satisfying dish. Not grilled all the way through, the seasoned slice was charmingly fatty and soft.

🐟[Grilled Tsushima Mackerel (Ma Saba) vinegared for 3 days wrapped in nori]

-With the slightly pungent yet bright floral taste of the fresh-grated wasabi to tie all the elements together, the wrap really highlighted the delicate briny flavours of the mackerel.

🐟[Hokkaido Japanese Amberjack Loin (Buri) aged 5 days & Ibaraki Radish (Daikon)]

-Whilst braised radish will always have a special place in my heart, the buri was marvellous, aged amberjack at its finest - melty, fatty, perfectly seasoned thick slices with beautiful crisp seared skin. Though flavours were prominently the very familiar, umami soy-sauce dashi base.

🐟[Prawn Shaped Taro (Ebi Imo), Sakuna Pumpkins (Kabu) and Black Hen of the Woods Mushrooms (Kuro Maitake) simmered in Summer Unagi Eel Sauce, Coho Salmon]

-At this point, I was ready to call it a day but I pushed on. The ebi-imo with its intriguing texture was rather firm, not all that fibrous and none too sweet. A hearty autumn dish with sweet pumpkin and salmon bathing in a slight herbaceous sauce.

🐟[Miyagi Shiogama Blue Fin Tuna (Hon Maguro), Grilled Shimonita Leeks (Negi), Marinated Salmon Roe Sacs (Sujiko), Ibaraki Smoked Daikon Pickles (Iburi-gakko) with Sushi Rice (shari)]

-Going over the top with his idea of a ‘cai peng’ - calling it ‘2 meat 1 veg’; the exquisite bowl was a treat. Apart from the boozy Sujiko which was a bit too much for me, the elements were great. The roughly cut Maguro was amazing - high-quality buttery texture. In place of wasabi, the charred leeks were insanely sharp and kinda spicy yet moreish. And wah, the crunchy, smokey daikon pickles that came in mid-way during the meal was the best part. The unique smoky aroma was so shiok - full-bodied, savoury with a hint of sweetness.

🍐[Seasonal Fruits - Le Lectier & Le France Pears]

Once you reach this stall, you would find lots of people waiting around it. Unlike the traditional ordering system, you don’t rush to join any visible queue here. Because you have to collect the number plate hanging at the side of the stall first.

Then wait for your number to be called, only you make your order with them. Which they will prepare your food immediately after payment.

All their sets are standard come with Ajitsuke Tamago, Pressed Tofu, Tofu Puff, Shiitake Mushroom, Black Fungus, Vegetables and rice. Add-on is available as well.

I can see why they are so popular here, considering the portion and taste. Really enjoy the overload dark sauce with the meat.

The pork belly has really fatty texture in every pieces, but they does get a bit overwhelming at the end.

Been a long time since I've eaten at this restaurant, and the quality is still pretty good! Here are the dishes I've tried:

1️⃣ C&C&C&C&C Pasta ($25.90 for main size) - yes their pasta name is interesting, but basically its filled with ingredients starting with C. This cold dish boasts of creamy seafood flavours coming from the crabmeat and lobster bisque! Pretty decent dish that is worth a try.

2️⃣ "Hainanese" Pork Tomahawk ($32.90) - I was surprised how meaty yet tender the pork cutlet was! The sauce that it's drenched in definitely reminds me of Hainanese chicken rice chilli, and the addition of fruit jam definitely made it interesting. It does not get too surfeiting because of that! However, there is still a slight pork smell that some may not like.

3️⃣ Waffles & Roe ($9) - an interesting dish, with deep earthy flavours coming from the waffles and seafood savoury punch from the ikura roe. This is a mix of sweet and savoury flavours that will open up your palette!

With their menu changing every 4 months, you can see the innovative elements in their dishes. Will be back to try more dishes next time!

Pear is poached to mildly soft yet juicy with crunchy bite; sweetness from honey & with distinct white wine taste; with vanilla gelato & crunchy biscuit crumbs; came with fermented honey juice with pear & white wine taste; 1 of the better sweet ending dish worth a try..

Soft & chewy gnocchi with mild truffle taste; tossed in light, creamy mushroom broth with shimeiji mushroom & dried ceps; sprinkled with crispy crumbs which tastes akin to twisties snack; felt the tastes of each ingredients does not complement each other well; truffle & mushroom taste could be more pronounced..

Al-dente pasta tossed with tomatoes & spinach; mild spicy kick & garlic taste but surprisingly flavorful & rich with prawn broth; topped with shaved parmesan; came with 5 big crunchy prawn that is lightly seared..