Welcome to Bencoolen.

It has been some time since we had visited Tsukiji Kaisen Don at Holland Village Shopping Centre — these folks had recently opened their second Tsukiji Kaisen Don location at Fortune Centre. Located at Level 4 of the building, these folks can be found right beside HAO LAI WEI 好来味 (a store specialising in fish soup) — for those whom are not aware, Tsukiji Kaisen Don is a concept by the same folks whom run Chirashizushi Shou; they also run Takumi Sakabar also at Holland Village Shopping Centre; those whom have been following the happenings of the local F&B scene for a longer duration of time would probably also recall how the Chirashizushi Shou was by the same folks behind the now-defunct Sumo-Ya previously at Nankin Row. It does seem that there are some slight differences in the menu offered at Tsukiji Kaisen Don’s Fortune Centre outlet as compared to what was being offered at their Holland Village Shopping Centre when they had first launched — the menu consists of categories dedicated to Kaisen Don, Chirashj Don, Makimono, Sashimi, Ramen & Don and Appetisers.

The Caramelised Salmon Maki is an item that is listed in the Makimono section of the menu at Tsukiji Kaisen Don. Though the menu does not describe the elements included in the dish, it can be observed that the Caramelised Salmon Maki does feature elements such as sushi rice, salmon sashimi, Tamagoyaki, Nori, cucumber and surimi — it also does come with a drizzle of mayonnaise over the top as well. Picking up a piece of the Caramelised Salmon Maki, we did find that the Maki here was packed a little loosely — it does seem to feel like it would fall apart rather easily if one applied slightly more pressure on the chopsticks to pick them up. The elements of cucumber, surimi and Tamagoyaki featured within the Caramelised Salmon Maki does give a little bit of a crunch, springy bite and a slight hint of eggy sweetness within, while the sushi rice does come with a subtle hint of sweetness whilst the consistency of it was sufficiently sticky — the salmon sashimi over the top was also pretty fresh as well. What was more notable for us was the sugary crust that was flame-torched over the salmon sashimi — this does carry a hint of caramel-like sweetness and a crisp crunch that provided a variance of texture that kept the item rather unique to its own.

Chao San ($8) its quite nice tbh but its quite ex giving the location is central area. But the mixed organ was quite fresh and not having bad smell.

Had been noticing the new Onigiri Gon ever since they were still undergoing renovations at Fortune Centre — these folks have now officially opened their doors and can be found at the ground floor of the building; they are tucked in a row of shops hidden at the back where one can find other dining establishments such as that of a recently-opened outlet of Ba Buong Banh Mi and Chao Bing Xian 潮柄鲜 （best known for their Teochew Fish Soup) within the building as well. Onigiri Gon does not occupy a big space — that being said, there is some real indie Japanese eatery vibes going on from the decor all the way to the music of choice that they play; Japanese radio. Turns out, Onigiri Gon is a concept set-up by a Japanese chef — the shop specialises in serving up freshly-made onigiri featuring several varieties of fillings that are categorised into price bands such as $4.90, $5.90, $6.90, $10.90 and $12.90. Apart from Onigiri, Onigiri Gon also offers Miso Soup and small side dishes to go along with their made-to-order Onigiri.

We found ourselves going for the Combo 2 from the Onigiri Set Meal section of the menu which sees a pair of Onigiri of the patron’s choice (any Onigiri listed from the $6.90 price band will be subject to additional top-up) all served together with Miso Soup and a small side dish; both of which also to the patron’s choice. One of the Onigiri that we had went for would be the Spicy Salmon Onigiri — this would be one of the Onigiri items listed under the $6.90 price band. Freshly prepared upon order, we observed how warm rice is being scooped from the rice cooker before being placed in an Onigiri mould whilst the fillings are also positioned within and also on top of the Onigiri; all that before being wrapped with seaweed on the outside. The rice that is used for the making of the Onigiri would be the short-grain rice typically used for Japanese cuisine; pearly and sticky — tightly packed without feeling clumpy, while the Spicy Salmon Onigiri features cubes of raw salmon that is marinated in a spicy sauce. Considering how the rice that came with the Onigiri is served warm, the cubes of raw salmon does come slightly cooked within the Onigiri; we did enjoy the slightly briny notes of the fish that came with a slight hint of spiciness that tickles the tastebuds here — the level of spiciness should be pretty manageable for those whom are tolerable to very mild levels of spice. Definitely a spot to check out for those whom are into Onigiri considering how most Onigiri spots serving it in the same style as Onigiri Gon do around the island sells them pre-made; the made-to-order Onigiris here definitely ensures freshness and quality at a level that is unique to their own for now.

Yong Tau Foo at Pine Tree Cafe in Fortune Centre Level 2 🍽️

Walked around Fortune centre today to look for veggies that I have not tried before. Chanced upon Pine Tree, was recommended the Yong Tau Foo so decided to give it a go. 😬 Chose tofu, black fungus, veg fish, veg wanton and beancurd skin to be in my dish and took the Kway Teow (flat rice noodles) option to be cooked dry ✅ Final product was 😋 Black bean sauce was added with all my ingredients, simply 😍

This place is fully vegetarian with no alliums. Vegan options are available as well.

Conveniently located near Bugis MRT (EW12), around 10 minutes walk from the MRT station.

Highly recommended for shoppers and tourists around the bugis area 🥳

甲冰 King of Dessert is located at the second level of Sim Lim Square within the same area as where one would be able to find the outlet of Taste Good 好味小厨 there. 甲冰 King of Dessert does seem like an establishment that hails from mainland China; known simply as 甲冰 JIA BING there, the brand does seem to operate from multiple locations in mainland China. The Singaporean outpost of 甲冰 King of Dessert offers a slightly more limited selection of food items as compared to their mainland Chinese locations — the signature offerings at 甲冰 King of Dessert would be their milk snow ice desserts; there is also a small line-up of beverages offered by 甲冰 King of Dessert as well.

The Taro Paste Milk Snow Ice is sized in a way that would work best to be shared amongst two (2) or more pax — one thing that 甲冰 King of Dessert prides itself for is the use of Nestle-branded milk for their desserts here; other elements that can be found within the Taro Paste Milk Snow Ice includes kidney beans, taro paste, taro balls, black boba pearls and white boba pearls. Digging straight into the Taro Paste Milk Snow Ice, it is noted that the Milk Snow Ice does contain with a fluffy texture with the ice being thinly-shaved; the consistency being pretty smooth without and icy bits and its emphasis on using Nestle-branded milk does shine here with the milk snow ice being especially creamy with its milky fragrance. Whilst coming with taro paste atop, there is also a layer of taro paste that is hidden within the mound of milk shaved ice that also further provides an earthy note for a flavoural contrast; the taro paste drenched atop of the milk shaved ice coming with a smooth and slightly molten consistency, while the layer of taro paste within comes a little hardened being a little “frozen” by the mound of milk shaved ice that is piled around in. The other elements like taro balls, black boba pearls and white boba pearls does add a variance of textures to the dessert, providing a different element of chew with the kidney beans adding up another dimension of earthiness to the entire dessert.

Food hopping at three eateries in a row through Fortune Centre and ending the day with a happiest, fullest tummy! 😌♥️

Funny how I’ve been getting comments about my humongous appetite for two days straight… but honestly, good food is meant to be enjoyed, shared and savoured, right?

#stfoodtrending #straitstimesfood #baoercafe #koryorihayashi #yatkayan

Food hopping at three eateries in a row through Fortune Centre and ending the day with a happiest, fullest tummy! 😌♥️

Funny how I’ve been getting comments about my humongous appetite for two days straight… but honestly, good food is meant to be enjoyed, shared and savoured, right?

#stfoodtrending #straitstimesfood #baoercafe #koryorihayashi #yatkayan

Food hopping at three eateries in a row through Fortune Centre and ending the day with a happiest, fullest tummy! 😌♥️

Funny how I’ve been getting comments about my humongous appetite for two days straight… but honestly, good food is meant to be enjoyed, shared and savoured, right?

#stfoodtrending #straitstimesfood #baoercafe #koryorihayashi #yatkayan

Bao Er Cafe has been on a roll recently with the opening of several new outlets, including one in Holland Village that also had commenced operations not long ago. Those whom have been following the local F&B scene for quite a while would have known that the brand had first started from being Prawnography by Bao Er. Its new Fortune Centre outlet takes over the former premises of the now-defunct Duke Desserts; this makes them located in the same row of shops where Ume San 100 and the original location of Yat Ka Yan 一家人 Dessert is located. The food menu at Bao Er Cafe’s outlet at Fortune Centre is split into sections such as Bao Er Kaya Toast, Signature Hokkien Mee, Wok Fry Series (Noodles), Wok Fry Series (Rice), Specialty Pasta Series and Bao Er Bee Hoon Stall.

We found ourselves settling for the Jenny’s Seafood Hor Fun (Stir-Fried) in the Wok Fry Series (Noodles) section of the menu. It can be observed from our order that the Jenny’s Seafood Hor Fun (Stir-Fried) features wok-fried broad Kway Teow that comes with shreds of eggs, prawns and squid. Some would probably relate the Jenny’s Seafood Hor Fun (Stir-Fried) with the local Char Kuay Teow due to its wok-fried nature though we do feel that Bao Er Cafe’s Jenny’s Seafood Hor Fun (Stir-Fried) does come with its very own twist where it does not seem to be an attempt on serving up your typical plate of Char Kuay Teow. The highlight here would probably be how the Hor Fun is being fried; wok-fried with dark soy sauce, it does carry a hint of sweetness while there is also a smokiness (wok-hei) that comes through considering how some parts of the wok-fried Hor Fun came with a slight char. This went well with the chili that comes on the side — the same one which accompanies their Signature Hokkien Mee that is savoury, zippy and comes with a good kick of spiciness that tickles the tastebuds of those whom are tolerable to moderate levels of spiciness. The accompanying seafood such as the prawns and squid does also come sufficiently fresh as well.

($15) I managed to try it out before leaving the area. But at least the tonkotsu ramen taste much better than saku ramen I have tried previously. The soup broth was quite thick enough for ramen sink in.

($5.70) i finally tried it before I left the area last month but then its not that bad as I thought as I legit removed the tomato from the toast. But then they made it freshly made from the order and also I like their teh o and got strong tea flavour.

Since August 2004, this street side fast casual 24-hour eatery has been a go-to in town, from when I used to work nearby.
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Their rendition has a unique creamy medium-thick texture to the soup / broth, rich and spice-forward, with a greater use of turmeric. The boneless mutton chunks are tender while the caramelised yellow onions are soft. Has pleasant meaty savoury salty earthy spice flavour, mild yet enticing and tasty.
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Served alongside crisp toasted buttered baguette bread slices, carrying bready sweet savoury toasty buttery flavour.
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Mutton Soup And Sup Kambing
Al-Jilani Restaurant
@ 127 Bencoolen Street
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More details:
https://ivanteh-runningman.blogspot.com/2025/12/best-of-singapore-hawkers-mutton-soup-sup-kambing.html