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grilled pecan financier ‘toast’ stacked with avocado mousse and sourdough creameux finished with a shaving of brown cheese and vegemite dust

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The house signature dish at this gastropub, befitting its British English and Indian roots.
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Characterized by ample use of spices, including garlic paste, ginger paste, powdered turmeric, salt, ghee / clarified butter, coconut cream, and sliced chili, all in a thick rich tomato-based curry.
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The boneless chicken chunks are marinated in yoghurt, then grilled, immersed in the curry, and served. Has a tender moist texture, and picks up the lovely meaty vegetal sweet savoury spice flavours of the curry.
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With their attention to detail in each dish, it's clear why they've attained a Michelin Bib Gourmand award.
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Chicken Tikka Masala
Anglo Indian Cafe & Bar
@ One Shenton, 1 Shenton Way #01-08
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More details:
https://ivanteh-runningman.blogspot.com/2022/08/best-of-singapore-hawkers-chicken-tikka-masala.html

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Triple13 Asian Bistro has become quite a haunt for us when it comes to lunching on a weekday near the office — whilst we do usually have a preference of hitting up Amoy Street Food Centre and Lau Pa Sat, Shenton House proves to be much of a good location when it comes to bad weather where we wouldn’t need to go too far away (the lack of affordable dining options in the office building we are at still makes us do some legwork). Whilst most would probably find themselves winding up at either Shenton Food Hall on the first level of Shenton House or Tofu Lane on the second level, one of the lesser known eateries would be Triple13 Asian Bistro — a really simple quick service eatery which has opened its doors in May 2022 that serves up Hong Kong-style roast meats that operates only during lunch service on weekdays between 11am to 3pm.

Having tried their other items before, we went for the Honey Char Siew & Roasted Pork Curry Chee Cheong Fun during one of our most recent visits here; apart from Chee Cheong Fun, other choices of noodles include vermicelli and yellow noodles as well. Served in a way similar to the Malaysian style of curry Chee Cheong Fun dishes, the Honey Char Siew & Roasted Pork Curry Chee Cheong Fun comes with other elements included long beans, taupok, and pig skin. First spoonful of the curry gravy and we noticed how the curry gravy is pretty heavy on the coconut milk — sort of a creamy curry with a hint of curry spices; those who wish for a punchier note of spiciness can help themselves to the sambal chili on the side. Between the two types of meat that we have opted for, the clear winner would be the Honey Char Siew. The Honey Char Siew being a good balance of fatty parts and lean meat — all that with a slightly crusted, sweet caramalised glaze that glistens on the outside; what one would expect from Char Siew that is done in the Malaysian-style. The Roasted Pork was decent as well, though somewhat less memorable than the Honey Char Siew; a cut that is on the leaner side, the skin on the exterior is relatively crispy whilst the roasted pork is savoury enough in terms of flavour. Long beans provide a good crunch, while the taupok absorbed all of that rich curry gravy that oozes as one chews on it; the pig skin being quite almost the same but with a more gelatinous bite.

Being an eatery that targets the lunch crowd of the Central Business District, Triple13 Asian Bistro, they seem to have gained quite a healthy following ever since their opening — there is a healthy stream of office folks dining here; prices of the food here are also especially reasonable considering the quality and execution of the dishes with the most expensive individually-portioned item being the Roasted Duck Drumstick Rice / Noodle priced at $7.00. Whilst being hidden at level two at Shenton House makes it an establishment that is a little hard to find, Triple13 Asian Bistro does seem to be a gem for the office folks looking for an affordable spot to dine at for lunch.

The Shenton Food Hall is modestly sized. My meal had soft pieces of beef with sprouts and carrots. I think the rice option may be better suited instead of breed, though. Overall decent place to eat.

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Shaking your box to mix the ingredients and the sauce is such a cute element. A great option as a post workout meal, it was even yummier because of a $5 Shopback voucher. Added pumpkin because the minimum spend was $10 but it was still cheaper with an additional topping. All the carbs, proteins and veggies needed to fuel you for your day.

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This is the first and only crawfish ramen in Singapore - Singapore Crawfish Ramen in Shenton Food Hall using crawfish from our very own Singapore Crawfish farm.

https://hungryghost.sg/singapore-crawfish-ramen/

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Found this a little drier than usual - the bread is usually softer and more fluffy. Peanut butter was p fragrant, smooth and creamy, but I think I still prefer kaya butter - the butter adds a richness and some moistness that I prefer.

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Not really totally into the vibes of Shenton Foodhall at Shenton House for the most part — have always found the look of the place a little too mashed up for our liking, but we can’t deny how we have been drawn to settle at the said food court for lunch of the late. Whilst we have been quite drawn to the Assorted Yong Tau Fu with Laksa and Chee Cheong Fun from the Zi Jia Yong Tau Foo 自家酿豆腐 stall here of the late (they also do have other outlets all around the island), The Saigon is also yet another stall that has caught our attention for quite a while now considering how we are big fans of Vietnamese cuisine here; the stall does serve up quite a good variety here, with the offerings ranging from items like the Vietnamese Mix Beef Noodle, to Vietnamese Char Grilled Pork Rice with Fried Egg and the Vietnamese French Loaf with Char Grilled Pork.

It was fairly easy to decide what we wanted to order here — the reason why we had opted for the Vietnamese Char Grilled Pork Rice Noodle with Vietnamese Fried Wraps was because of how they actually char grill the pork chops here with an open fire which can be seen through their display glass at the stall. For $8.20, the Vietnamese Char Grilled Pork Rice Noodle with Vietnamese Fried Wraps can be said as an item that is slightly more pricey than the average lunch affair, though their rendition of this dish is possibly the biggest-sized one that we have ever come across. It features mostly the items that one would expect in a typical Bun Cha — pickled vegetables, leafy greens, rice vermicelli etc., though most interesting here would be how they seem to have also included pork lard as part of the package as well. Beansprouts are also included in their rendition of the Bun Cha here, though the ones here are pretty much raw. Mixing the entire bowl up with the chili-infused fish sauce that one can help themselves to at the self-service “condiment bar” at the stall, this ticks off all the right boxes to a decent Bun Cha — the multitude of textures going on here; all of which brought together by the savoury notes of the fish sauce that gels all the elements together. That being said, the highlight is most definitely that slab of char grilled pork — not only was it glistening when it is served; we really liked the caramalised exterior that gave it so much flavour. Being char grilled with an open flame also meant that the slab of pork also carried smoky notes as well — all that whilst still being tender and easy to chew. The pork lard above was also fried with a crunch — really satisfying.

Had previously been a little skeptical about what The Saigon has to offer considering the various social media posts around it at one point of time. That being said, having tried what they have to offer, we are pretty convinced on the quality of the food that they serve here — the char grilled pork chop being something which we find pretty much irresistible. Definitely going to give the Vietnamese French Loaf with Char Grilled Pork a try the next time we return to Shenton Foodhall for lunch!

Last but not least, the meal ended on a high with a juicy wedge of sweet melon with creamy Hokkaido milk ice cream, and their signature Matcha Financiers. I dare say one of the best matcha bake I have tried, the texture was amazing - crisp-crunchy on the outside and moist within. There was also the umami fragrance, earthy savoury tea flavour, and the warm caramelised exterior.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

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For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Presented with the same lovely cabbage purée as well as a single crunchy deep-fried Shiso Leaf, the wagyu was so well-executed. Tender and flavourful, the sliced marbled beef offered more punch with the onion sauce. Meaty, melty and satisfying.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

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For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Fork-tender, flaky, and fairly firm, the grilled trout peeking out from under the fried shiso leaf was nicely seasoned and well complemented by the bed of sweet spring cabbage puree (slightly starchy and jelly-like).

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

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Then came a bowl of Somen in a chilled corn soup. Lusciously coated with the broth made using sweet corn, soy milk, and dashi; the noodles were fine and slurpy. And adding to the creamy delight, the salty burst from the caviar certainly elevated the decadence of the dish while the edamame lend some bite.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).

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