Welcome to Jurong East.

Windowsill pies has become my go-to dessert to buy & share with friends, thanks to burpple beyond! I don’t think I’ve eaten pecan pie before so this was a great first experience! Love the peppermint pie, the flavours were great with the chocolate

Garlic ladyfingers

Misnomer because there's salted egg yolk also. But it's quite mild, not the super punchy salted egg yolk sauces. They weren't very salty either. Quite a light dish that my family enjoyed

Claypot mushroom. This probably needs a bit more time to soak, it's on the tougher end. The spices were quite close to mala with a starchy slant. Quite addictive actually, and the price was justified by the slices of pork belly

20% off foodpanda takeaway

Meat was decent, it's a tad dry for their standard but still quite comforting. Really big chunks of meat tho haha. The noodles had a chew which is characteristic but not exactly my kind of thing. Rather mildly flavoured compared to their other stuff

[ Food Week — Heritage Restaurants ] Singapore’s vibrant F&B scene cannot exist without the multiplicity of establishments that cater a variety of gastronomical experiences. Be it sinful local delights, elegant fine dining, or reliable international chains — these seemingly disparate segments form a cohesive, spirited whole that we have grown to love, but also take for granted.

As we extol the zeal and vigour of SG’s F&B, one group continues to be overshadowed by the accessibility of hawkers and the convenience of large chains: Heritage restaurants. (I’m guilty of this too — until the recent couple of years, I don’t think I’ve ever set foot in any of these.)

Mostly born during a period of entrepreneurial exuberance and during the cusp of burgeoning globalisation, these heritage restaurants are often a product of coupling the history of one’s rich cultural roots with SG’s unique brand of multiculturalism. The result is flavours that are reminiscent of an era long past, yet still familiar enough to evoke a sense of home, especially for those whose own history and heritage intersects these restaurants’.

And for many of us, these places stand as one of the last remaining pillars between a history we either have never known or aren’t privy to, and the sterile homogeneity of modernity.

It is this inimitable position of heritage restaurants that make them so valuable — they are living keystones of our history, and it’d be a shame to forsake them in favour of shiny new concepts that pander to aesthetics.

For those looking for their first foray into heritage restaurant, Beng Hiang (est 1978) is a friendly option for folks who enjoy old-school Hokkien dishes served with the boisterous flourish of 70-80s HK restaurants.

I’ve written about their dishes in detail prior, so here is a quick summary of what your first visit can look like:
Crispy Roasted Chicken ($20 for half/$38 for whole) — go away KFC, this is a must-get! No seriously, this puts everyone else to shame ok.
Traditional Hokkien Noodles ($10/$14/$18) — their signature; filled with goodies!
Oyster Omelette ($15/$28) — plump and juicy, yum!

For comparison, a meal like that will be a good 30-40% cheaper than at major chains. And you get larger portions too!

Pretty good. Everything same as normal fried rice except theres a sauce now. Shanghainese tend to lean towards sweeter taste profiles but theirs was mostly salty. Not sure if it qualifies as shanghainese but it's worth a try(if slightly on the pricey side)

The 水煮鱼 and the stir fried pork with onion stalk? were bad, but this was okay. Prawns weren't good and stuck to the shells but it was surprising considering their usual standards

Absolutely delicious. Their rice was fluffy and I liked the mild but distinct spice. The mutton curry was good as ever and the small mutton chunks were even more tender than usual. Potato veg was full bodied yet lighter than the mutton so it's provides brief respite of heat yet continues the flavour bomb.

Their pratas might have deproved but the briyani is still smashing.

Dry Truffle Ramen [$6.90]

Noodles coated with truffle oil, giving each mouthful a lingering truffle taste. Marinated shredded pork was salty but fortunately saved by the bland black fungus. Overall experience was a little too oily and savoury.
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The wok hey, abundant ingredients, and friendly grandma who remembers my order come together to create the best Penang char kuay teow in Singapore!

They used to boast 500 cal dishes but I'm not sure if it still is that healthy haha. But I'm not complaining!

Got to try Poppy Pops’ gelato thanks to a dear friend who sent these pints over! They have fun flavours that rotate monthly, with new additions each time - a few from this month of May are Thai Milk Tea Coconut Fudge, Truffle Honey & Chilli Mango! Had the classic Chocolate ($13) and Brown Sugar Raspberry ($13). The chocolate was thick and not too sweet, while the brown sugar raspberry was an interesting one! It was a lighter flavour that had a light brown sugar sweetness with slightly more tangy swirls of raspberry. Definitely would have loved more raspberry in this, but we still quite enjoyed it. Their spot at JEM is open for takeaways now, with free islandwide delivery for orders above $50.

The fidelity is quite sad. Almost nothing was that I ordered, but the closest replacement. Pork ribs were a tad tough, the green veg had wok hei.

I ordered minced meat patty but this was steamed egg with minced meat. Granted the minced meat was generous.