Welcome to Bugis.

Ordered 4 Nyonya and 4 Hokkien Dumplings and it was so enjoyable, my whole family and I really loved them! The rice was tender and sticky but not gelat, the meat in the Nyonya dumplings was savoury with that sweet umami flavour, and the salted egg yolk in the Hokkien dumplings was so delicious (and not too salty/overly eggy). I enjoyed the kueh salat cake as well, not the usual kind you can find outside! The Pandan top was deliciously sweet and the rice really helped balance it out! Overall, 5/5 experience, and the packaging was so beautiful too!

Albert Food Court is positively blessed with an abundance of excellent hawkers. The most famous of them all might just be New Rong Liang Ge with its roasted meats. The queue is always between seven to ten people long, but it somehow never feels like a frustratingly long wait before you get your plate of roasted meats.⠀
⠀
My plate this time was the char siew & roast pork rice, for the low, low price of four dollars. The price is a steal considering the piquancy of the pork on this plate, and the portions are actually quite alright. The char siew, despite being inconsistently fatty, with some pieces having a smidge of fat while others were almost all fat, was consistently delicious. The char siew marinade had caramelised nicely during the barbecuing process, giving a charred, smoky and slightly crisp exterior while the majority of the meat stayed moist & tender.⠀
⠀
The roast pork (siew yoke) was fairly decent too, with a thin but crunchy rind, a well spiced marinade that had successfully infused the meat layer with its aromatic & flavourful qualities, and no porky odour from the well rendered fat. The sauce ladled over everything was superb too, with a honeyed sweetness backing up the savouriness & essence of the herbs in the sauce. The old cucumber soup, unfortunately, was banally bland, but at least it was only $2.50. Perhaps the other soups fare better, but that’s another matter for another visit.

This hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
.
The choice USDA grade oyster blade beef is marinated bulgogi style, tender with a light chew, carrying smoky meaty sweet savoury flavour.
.
Served over a bed of tender white onions with vegetal sweet earthy salty flavour, topped with a wobbly soft chicken egg which carries eggy sweet flavour.
.
Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
..
.
Invited tasting.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

This premium hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
.
The choice USDA grade beef short ribs are marinated overnight, coming off the bone with some effort, tender and chewy with robust smoky meaty sweet salty savoury flavour.
.
Served over a bed of tender white onions with vegetal sweet earthy salty flavour.
.
Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
..
.
Invited tasting.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

We tried this Mentaiko pasta today at Pasta & Co. It was pretty good! The seared scallops were good as well! Would definitely come back and try the others.

This has chunks of chewy baby octopus, tender white onions, and crisp spring onions, in a piquant gravy that's savoury sweet spicy in flavour.
.
Lovely smoky aroma, though the heat is just sufficient to tingle the palate, without much burn.
.
Invited tasting.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

This comprises chewy dense tteokbokki / ddukbokki / rice cakes, tender eomuk / fish cakes, crunchy gimmari / deep-fried seaweed rolls (which are stuffed with sweet potato cellophane noodles, spring onions, and sesame oil), and gooey mozzarella cheese, in a warm gochujang / fermented chili paste gravy.
.
Combined, this carries bright sweet savoury salty spicy vegetal earthy cheesy flavour, yum.
.
Invited tasting.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

Overall decent, with the warm soup / broth carrying robust savoury salty eggy sweet spicy flavour.
.
Packed with ingredients, including soft chicken egg, wobbly silken tofu beancurd, tender zucchini, bouncy squid rings, fresh succulent shell-on prawns, and crunchy golden mushrooms, all of which pick up the lovely flavours of the soup / broth.
.
Invited tasting.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

Opening in April 2023 and headlined by founder Chef Chul Park, the Bulgogi Syo restaurant concepts represents their 'Art Of Fire', bringing together tableside flambés, sizzling hot stones, huge fire blasters in an open kitchen, and exquisitely marinated cuts of fresh meat.
.
Ambience is spacious and open. The dark shades are interspersed with bright warm lighting, and the sturdy furnishings and comfortable booth seats are decent. The open kitchen offers a view of the action, particularly when staff break out the massive fire blasters.
.
Service is polite and respectful, with staff checking to ensure that everything is well. They display good product knowledge. Staff also play in key role in the overall experience through performing tableside flambés for selected dishes. They work quickly to fulfill orders, and clean up efficiently when diners leave.
.
Food is exciting Modern Korean cuisine, focused on fresh barbecue featuring well-marinated cuts of beef and pork. Ingredients are fresh, and quality is consistent. Portions are medium sized for individuals. Prices are reflective of a typical restaurant, budget about SGD $38 per person.
.
Invited tasting courtesy of @bulgogisyo.
.
.
.
Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

($1.75) tapioca cake I got no long time to eat. But its not warm but in room temp still ok. But its slightly hard a bit still having tapioca taste.

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.

($1.75) Finally tried their kuek after a long time but its quite sweet on top of the kuek and glutinous rice is nt much taste to complement on top.