Welcome to Bugis.

Finally tried Aburi Kaisen Don Keisuke, and I must say that the sauce for their don and mazesoba was fantastic, but their aburi sashimi were at most decent.

The Warayaki Aburi Kaisen Mazesoba ($16.90) was probably the dream of most dry noodle lovers. At a sizeable portion, the noodles were really al dente and the beautiful sweet savoury sauce had so much umami. Each strand of noodle was really coated well with the sauce. Honestly, just give me a bowl of their noodles and sauce and I will be a happy man. The Aburi sashimi pieces were actually quite forgettable unfortunately.

The premium don version ($22.90) was also well flavoured by the sauce, but perhaps it was slightly too salty. Once again the Aburi pieces were just decent, so I wouldn't think it was worth the premium upgrade. If you love your seafood soup, the lobster broth of the ochazuke set ($4) is well worth the top up as the soup was simply fantastic with the seafood flavours. Very rich, they go very well with the rice and sauce.

I would think this is a decent place to come if you're around the area!

Their Marmite Chicken ($8.50 nett), is equally delicious, with a subtle funk from the yeast of the marmite sauce, and a delectable savouriness. Unfortunately, due to the uneven sizes of the chicken chunks, some pieces of fried chicken were definitely overcooked & dry, while the bigger pieces were decently fried. Still, the marmite sauce was delicious enough to ameliorate the dry bits of chicken, and you really shouldn’t miss out on this unique rice dish.

@newstationsnackbar is a legendary Singaporean zichar institution, so when I viewed fellow @burpple #tastemaker the_xw post about their new outlet in Fortune Centre, I knew I had to pop on over and get a taste of their renowned Salted Egg Pork Chop Rice ($8.50 nett). New Station Snack Bar’s new digs in Fortune Centre have had a slight name change to @newstationricebar, but the food still retains the same excellence from what I can tell.⠀
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The pork chop fillets are remarkably tender and coated in a thin, crisp batter, and New Station Rice Bar (NSRB from here on out) is acceptably generous with the pork portions. However, the real star attraction is the stellar salted egg sauce. It’s more liquid than most other places, and it’s perfect for mixing in with the rice. The rich, creamy salted egg sauce is chock full of the stunningly savoury goodness of the duck eggs. With this luscious plate of salted egg pork chop, I’m fully reminded & convinced of why New Station is consistently one of the top zichar places in Singapore.

Average. Pancake was a little bit dry, flavours were lacking

This hidden gem is not as good as it was today. But soup still really tasty!

love lauwang claypot chicken so much !!! the sauce is just so addictive. this time round, i tried the spicy version and this is my new favorite. the spice isn’t overwhelming and you can still taste the original sesame sauce!! a meal for 2 pax under $20!! super satisfying dinner

long queue but moved pretty fast on a weekend

durian chendol was one of the more popular items!! durian was generous and slightly better to balance out the gula malaka sauce they have a yam version too..

orh née was enjoyable as well, not too sweet. overall good pricing

Founded by wife-husband team of Eunice Soon and Chronos Chan in September 2005, this long-serving brand is known for their creative international flavours.
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A typical daily range features between 18 to 36 flavours from their impressive catalogue of 180 flavours of ice cream.
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The Triple Thai Coconut and Taiwanese Sesame Brittle, in a cup, have similar creamy sticky thick texture, the former smooth with floral earthy milky sweet flavour, the latter grainy with earthy nutty toasty sweet flavour.
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The former is made with coconut gelato, coconut meat, and coconut water jelly; the latter is made with black sesame gelato, and sesame seed brittle.
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The Yali Poached Pear and Hummingbird, in a cone, have similar creamy sticky thick texture, the former juicy with fruity floral sweet flavour, the latter chunky with fruity spice earthy sweet flavour.
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The former is made with pear gelato, and vanilla beans; the latter is made with banana cinnamon gelato, honey pineapple, and mascarpone cheese.
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Ice Cream
Tom's Palette
@ 51 Middle Road #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2024/04/best-of-singapore-hawkers-ice-cream.html

It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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The other Swiftie cocktail that was more my Style is the I Knew You Were Trouble ($20++). A simple blend of whisky, soda water & sour plum, this sour & salty concoction was unexpectedly delicious. The sour & salty qualities of the sour plum heightened the notes of honey & grain from the whisky, while the whisky supplied most of the weight of the body. This charming cocktail definitely Enchanted me, and I’m glad this cocktail was Mine for the night.⠀
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Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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A mix of gin, Lillet Blanc, St Germain Elderflower Liqueur, pineapple and lemon juice, I know All Too Well how easy this fragrant & fruity number is to consume Swiftly. It’s citrusy, sour and rather refreshing, but the St Germain was definitely threatening to become overpowering, and the pineapple was mostly anonymous. Still, it’s a light little tipple, and maybe this is how Swift keeps her pipes in prime condition to perform sold out tours.⠀

Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

Ordered their seasalt caramel chocolate cake. Was nice, very nice in fact. Cake was super fudgy and who don't like a sweet and savoury concoction...

It’s a tale of two noods here at @fattchoyeatinghouse, and the second nood was the Fatt Choy Dry Laksa ($20++), which is the new dry version of the Roxy Laksa that I’ve raved about back when The Kongsee was still in operation. The same incendiary yet indulgent laksa broth has been reduced in volume by way of stir frying the laksa with all the other ingredients, and the flavours are concentrated and made even more intense. The spice is a lurker, instead of hitting you in the face, it stays in the back of your throat before jumping you with its surprising spiciness.⠀
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The tiger prawns were just as fresh as the ones from the Hokkien mee, and there some slices of tau pok to really make it feel like a laksa. The noodles were unfortunately overcooked, and if left for a few more moments they would’ve turned to mush. Still, I ain’t worried about that, because I believe that Fatt Choy will rapidly remedy this shortcoming.⠀
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For the final time for now, thank you for the delicious hospitality @kevin._.ngan & @fattchoyeatinghouse!