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Might just be my favourite place for eggs and toast! Toast is always crispy and well buttered, and scrambled eggs creamy and buttery. Coffee is pretty good too. Recommend.

i had this more than 6 months ago but i still think about it in my free time. good call to get the + $3 upgrade to handmade tagliatelle because it was really aldente and good. the pasta base was so nutty and creamy and rich and the addition of crushed hazelnut was so genius i love nuts. will be back soon w burpple one for one. would feel the pinch without it though

If you’re not visiting for the food then how about the flowers? 😍🌷🌸🌿🌼🌷🥰🌱

Iced Matcha Latté x Hokkaido Strawberry Ice Cream

doesn’t quite hit the right notes for a matcha intensivist, but the strawberry ice cream was surprisingly delicious - light and creamy - coming from someone who isn’t typically a huge fan of strawberry ice cream!

good! nice hint of red wine which wasn’t too overpowering, tender pieces of beef. pasta wasn’t the best but was ok. the handmade pasta upgrade for $3 would’ve been a wiser choice bc we got that for the other pasta and it hits different

Finally tried this bowl of mee sua (approx $6). Did not disappoint and wished I ordered a bigger bowl. Soup was really good and hugs you from the inside. Comfort food for a rainy day!

Tip: request for just pork slices if you aren't into innards.

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Tomato broth is excellent and seabass is fresh. A well balanced dish with carbs, protein and veggie in a bowl. Overall a very comforting dish to have on a rainy day!

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One of my go to cafes (tho location is not the most convenient). Love the pommery pork chop - meat is tender, mashed potato creamy, apple cinnamony and cabbage is tangy. Overall tastes very festive and will definitely order again!

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Breakfast Burger ($20)
Been wanting to visit The Brewing Ground ever since I saw numerous positive reviews on their Breakfast Burger, and I must say I wasn’t disappointed after trying it! It really lives up to its name with its breakfast must-haves, from its well-toasted brioche bun to the soft and fluffy scrambled eggs, and the savoury sausage patty. What really made the burger a standout brunch dish were the toppings of caramelised onions, cheddar and ketchup-mayo that really worked harmoniously together! We liked the hash brown on the side too; so crispy and not too oily!

📸 & ✍🏻 by Tastemaker Jonathan Lim

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Had visited Seng Coffee Bar quite some time back when they had first opened their doors and tried the Cempedak Creme Brûlée during that visit — was looking for somewhere to sit around since there was some time before dinner and thought why not settle here.

We tried the Secret Darkness Cold Brew — the packaging suggests that it may be a limited-time only special released just for Halloween. Look past that attention-seeking black aesthetic of the liquid contained in the bottle and this was a beverage set to impress — a concoction involving coconut, hazelnut and chocolate, it is almost akin to a chocolate milk with the body carrying evident notes of hazelnut, though it is how refreshing the coconut was at the start that made the beverage particularly intriguing.

Had visited Seng Coffee Bar quite some time back when they had first opened their doors and tried the Cempedak Creme Brûlée during that visit — was looking for somewhere to sit around since there was some time before dinner and thought why not settle here; especially considering how I had been wanting to check out this dish after rave reviews from a friend and how I loved Nan Lu everything as well.

For those who aren’t familiar with Nan Lu, it is essentially fermented bean curd — often used for marination of meats and comes with a really umami flavour profile. Whilst usually used as a marinade for pork dishes, it is interesting how they have used it for fried chicken here instead; the umami notes of the fermented bean curd is really distinct here — almost akin to that of prawn paste, providing the fried chicken chunks with a hint of sweetness atop from the familiar savoury and umami notes of Har Jeong Kai (i.e. Prawn Paste Chicken). The chicken comes coated with a batter that is reasonably thick, providing much of a crunch and bite while the flesh is juicy and tender — thought the chicken chunks were good on their own, but the housemade chili dip adds that zippiness and tang similar to that of the chili served with Hainanese Chicken Rice; good in its own right, though does drown out quite a bit of the fermented beancurd flavour.

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