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Featured In 1 Guide
Poached Catfish In Hot Chili Oil (SGD $29.80) @ Shou La Shou. This was delicious, with its fiery numbing spicy broth. . The slices of catfish were tender and soft, but held up well without breaking, and the flavour is devoid of any muddy taste, instead carrying the infusion of sweet spicy notes. . The portion is huge though, and suitable for sharing between 4 people. . . . Shou La Shou / Hand In Hand More details in profile & blog
Ivan
1w
Taro Coated In Hot Toffee (SGD $12) @ Shou La Shou. A showpiece dessert that is well executed and delicious. . Part performance art, this features chunks of yam / taro, coated in extremely hot, molten toffee syrup. . Presented tableside, staff then separate each piece and dunk them into ice cold water, creating a crystalised shell around the yam / taro chunks. . Bite in, and you get a warm crunch of the sticky honeyed sweet shell, followed by the tender bite of the yam / taro, releasing its earthy sweet flavour. . Because this dessert can only be made to order, there's a lengthy preparation time of about 15 minutes; best to call for it just before you finish your last dish. . . . Shou La Shou / Hand In Hand More details in profile & blog
Ivan
2w
Broccoli With Egg White, Scallop & Crab Meat (SGD $15.80) @ Shou La Shou. This is among our favourite dishes here. . The tender florets of vegetal sweet broccoli form the base. Over this, a heaping mixture of warm, wobbly soft egg white, deshelled crab meat, and shredded dried scallop is placed. . Finished with a single molten egg yolk, orange slices, and a drizzle of orange juice. . Splash a little black vinegar over, and mix before serving. This has a lovely delicate fruity eggy sweet savoury sour flavour that is delicious, making you crave more. . . . Shou La Shou / Hand In Hand More details in profile & blog
Ivan
2w
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Featured In 2 Guides
My Double Roast Noodles Springy noodles with great char siew. However, might be a little overpriced if you are ordering the BCM. Nonetheless, great place if you wish to satisfy your noodles craving.
Alfred
6w
My Duck Fried Noodle ($15.90) An Asian duck confit seasoned with special herbs and served with fresh egg noodles. The egg noodles here are all handmade fresh daily, and they do make some damn good noodles. The noodles are so QQ and springy, plus they are firm and never get soggy even after sitting in fragrant chilli and sesame oil. I enjoyed the duck confit, but it did taste a little bland on its own. Thankfully there’s some chilli paste provided with the duck platter. The tender duck meat is delicious when eaten with the flavourful noodles, and biting into the crispy skin on a spoonful of noodles and meat is amazing. I really enjoyed the deep fried vegetable-stuffed tau pok as well. The batter is done really well, not too thick, and fried to a perfect crispness. The vegetable stuffing completely fell out of one half of my tau pok, but it was still yummy to eat the battered tau pok! Also, the clear radish soup served with every bowl of noodles is worth a mention! The radish makes the soup very sweet, and it’s a great way to end off a hearty meal. The soy egg in the bowl was an add-on, and unlike the noodles, it was a let down. The soy sauce flavouring wasn’t thick enough, so the egg just tasted unseasoned despite its brown appearance. The egg was soft on the inside, like a hanjuku egg, but the yolk was too overcooked to retain any runniness.
Melissa
27w
Handmade Meatballs Soup (5pcs, $6.90) Five juicy meatballs in rich aromatic broth. Seriously this broth packs a huge flavour punch. The herbs remind me of five spice, and it’s such a hearty and warming bowl of soup. There’s some water chestnut cubes inside the soup, which are refreshing and add a crunch. The handmade meatballs are really really nice too. They’re seriously juicy, and not dry at all. Apart from making super good egg noodles, these people know how to make a mean bowl of meatball soup! Recommended!!!
Melissa
27w
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Homemade Penang Loh Bak Came across the new outpost of Penang Kitchen; with their very original shop space still located within Coronation Plaza along Bukit Timah, they had since opened a second space within Far East Plaza taking over the former premises of Tengawa Hokkaido White Curry (or some may be more familiar with the space being the kitchen area of Kra Pow in its previous shop space). Was really impressed with all the items that we had tried, from the Homemade Lo Bak Go (Carrot Cake) to their Penang Char Kway Teow and their Nasi Goreng Kampong Penang. Being yet another item that is made in-house, the Homemade Penang Loh Bak comes with minced pork wrapped in beancurd sheets. Opting for the portion where 2 rolls are served, patrons can also pick the larger portion which comes with 3 rolls instead. Really liked how the beancurd skin wraps the minced pork so tightly; no loose bits of meat here nor would one find the beancurd skin unravelling and causing the whole Loh Bak to end up in a mess. We also enjoyed how savoury these were without being too greasy; carrying a good bite, these came with chestnuts within the filling for a crunch that gives it varying textures. Dipping them into both the chili and malt provided, my heart lies towards the latter for how the sweetness balances out the savoury flavours — a harmonious combination that would never turn out wrong. Whilst prices here are a little higher (closer to $10 for a main) as compared to the eateries at Level 1 or Level 5, Penang Kitchen still works well for a meal on budget in Orchard; most certainly a place I would return to again for more great Pennag fare.
Xing Wei
3w
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