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Featured In 1 Guide
Souffle Pancakes with Cheese These were so unique! I'm mad about pancakes so this is right up my alley. These were cooked right in front of us on the griddle and there was cheese sprinkled in the middle with a glorious golden drizzle of gula melaka sauce. There is a nice brown crisp exterior and the center is foamy and fluffy without being too sweet and there isn't an eggy taste at all. The melty cheese gives that salty, slightly savory pop and the gula melaka truly shines with a rich coconutty flavor. It is truly the epitome of fuwa-fuwa. I got to flip my own pancakes and then eat it with tiny spatulas. It's just so cute and fun. ❤️ Not saying it's the best pancake I've eaten, but it was really about the experience. And I really enjoyed myself here.
Grilled Whole Ika An entire grilled squid ($12)! The whole thing was cooked in generous amounts of butter which perfumed the squid and gave it a lovely, rich, salty flavor. The squid itself is generously sized and has quite a nice bouncy texture, and it wasn't chewy nor did I have to break my jaw trying to chew it into pieces, which I appreciated. I also liked that I got to try different parts of the squid like the legs and head, etc.
Mix Monjayaki Monjayaki is a runnier version of okonomiyaki (think melted cheese consistency). You scrape it hot and gooey off the griddle with tiny spatulas. The mixed monjayaki ($16) has bacon, prawn and squid mixed in, and I recommend it because it means each bite has the texture of gooey monjayaki, crunchy prawn, bouncy squid and savory pork. It's got a totally different mouthfeel and a starchier taste compared to okonomiyaki, but really fun to eat. Towards the end, the monjayaki gets caramelized on the grill, which results in being ridiculously crispy and delicious. Add a tiny dab of okonomiyaki sauce and bonito flakes for that final dash of seasoning.
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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
Herbal Duck Mee Sua
Char Kway Teow
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