Guiding you to good food & best restaurants in Singapore

I really do like the people n the people here .
One of the few places that has milk brew , Coarse grounds steeped in milk for 5 hours, which produces this milky coffee that is very low in acidity

Had a great experience eating here at Zhup Zhup, the Hokkien mee was deep in seafood flavour and I love how fresh all the seafood were and the addition of the pork lard. Definitely come down in you're in the area to eat some good Hokkien mee

ordered a hainanese chicken rice, salted egg prawns and sambal sand clams with a bowl of porridge! generous with the sauce for the chicken rice, fragrant rice and overall good value! the salted egg prawns had a great sauce with juicy and not overcooked prawns and the sambal sand clams were flavourful with a slightly sweet sauce, and the clams tasted really fresh!

would come back again!

Those whom have been following us for quite a while would have probably seen us posting about an establishment named 2 Chefs Too Many not too long ago — whilst these folks are a relatively new addition to the local F&B scene that are operating from an independently-run shop unit at the foot of a HDB block in Changi Village, these folks had expanded their operations to several locations in recent times. Aside from expanding beyond the borders of Singapore into Johor Bahru, Malaysia within KSL Mall, they have also ventured into opening stalls at food centres such as that of MarketPlace@Expo (formerly Timbre+ Eastside @ Expo) and that of Hong Lim Food Centre as well. Their Hong Lim Food Centre stall is located along the same row of stalls such as that of the outlet of The Noodle Memories there. Such outlets are named Omu Place; they offer a more condensed version menu as compared to that of 2 Chefs Too Many and emphasises on their Omu Rice offerings whilst also serving up hot and cold Udons as well — they also do offer a few options for sides for those looking for something to supplement their meal with.

A dish that we were particularly impressed with during our visit to 2 Chefs Too Many at their Changi Village location was the Cheesy Wagyu Hamburg Omurice — we were glad that Omu Place does serve the same dish. Omu Place does not describe the elements that is included in the Cheesy Wagyu Hamburg Omurice, though it can be observed from our order that the dish does feature quite the same elements as the one served at 2 Chefs Too Many at Changi Village; a Wagyu Hamburg Patty, tornado egg, mushroom-infused short-grain rice, Demi-Glace sauce and a cheese-based sauce drenched over it. Digging into the dish, we did find that the quality of the dish is pretty consistent to what we have had at 2 Chefs Too Many as well; the Wagyu Hamburg Patty was juicy with tender meat that didn’t come with any fatty or veiny — savoury enough but also without any gaminess while the meat was easy to chew through without being too crumbly as well. The tornado egg itself was well-executed being soft yet slightly runny; carried an eggy note whilst the Demi-Glace sauce provided the slightly briny and savoury notes that not only brought the flavours of the rice, egg and beef together, but also enhanced the notes of the entire dish as well. The mushroom-infused short-grain rice was the element that added another dimension of flavours with a light earthiness that perfumed the tastebuds and gave complexity to the dish. The added cheese sauce gives it a creamy note to the Demi-Glace sauce and the Wagyu Hamburg a bit more depth of flavours. Whilst a little pricey for hawker fare at $12.90, the Cheesy Wagyu Hamburg Omurice does present itself as a pretty interesting choice to go for at a hawker centre to treat oneself to once in a while!

Excellent food here, I can understand why Zhup Zhup got a Michelin. The Hokkien mee tasted like no other Hokkien mee and the noodles were very “QQ” the broth of the prawn mee soup was also very flavourful. Special shout out to the prawn crackers they gave us! Highly recommended to try Zhup Zhup

Amazing porridge with a large variety of dishes served here. Their sambal gui miao and their prawn paste chicken really stood out to me. The sambal gui miao uses a unique blend of spices that made me wanting for more. The prawn paste chicken was marinated well and serve piping hot, with the flavours seeping deep into the juicy meat. Highly recommend this place for gatherings and late night supper with friends to chill as the vibes was superb!

Was passing by Millenia Walk and got to learn about the opening of a new ramen restaurant within the shopping gallery named Toripaitan Ramen Torinosuke — these folks had takeover the former premises of the now-defunct location of Yoshinoya within the mall (more on this later). Toripaitan Ramen Torinosuke mentions that the brand is established since 2002 in Hiroshima Japan; the brand does seem to have multiple outlets located within Japan — the Toripaitan Ramen Torinosuke outlet at Millenia Walk is their very first outpost in Singapore. Whilst not immediately noticeable, we did seem to notice an affiliation between Toripaitan Ramen Torinosuke and Yoshinoya here considering how the congratulatory flowers placed outside of the restaurant during its initial opening phase had messages addressed to Yoshinoya. As one would have derived so from its namesake, Toripaitan Ramen Torinosuke is an establishment that specialises in their chicken broth shoyu ramen offerings; its menu is being split into sections dedicated to Ramen, Side and Curry Rice offerings — they also do offer desserts where ice-cream is being sourced from ice-creamery Udders.

The Waraji Katsu Toripaitan Kara Miso is actually the priciest offering at Toripaitan Ramen Torinosuke — the menu does not describe the elements that are featured in the bowl of ramen though it can be derived from its namesake that this would be a chicken broth ramen that comes with Miso — it also comes spicy as per the mention of “Kara” in its namesake. The Waraji Katsu Toripaitan Kara Miso is one out of three variants of Toripaitan Kara Miso Ramen that Toripaitan Ramen Torinosuke offers; the other two being the Toripaitan Kara Miso and the Ajitama Toripaitan Kara Miso. Whilst Toripaitan Ramen Torinosuke does not describe the elements featured within the dish, it can be observed from our order that the Waraji Katsu Toripaitan Kara Miso does come with elements such as Yasai (i.e. vegetables), Chicken Soboro (i.e. ground chicken), and Waraji Katsu (i.e. big, flat-shaped katsu). Going for the Toripaitan Kara Miso broth, we did find that the broth does carry a savoury note here — perhaps even a little salty for some palates; we did notice how the Toripaitan isn’t quite the rich and collagen-filled sort and is rather on the lighter side that isn’t too heavy on the tastebuds. With that said, much of the saltishness does seem to come from the inclusion of miso, whilst the broth does come with a spicy kick that should be manageable for those whom are tolerable to moderate levels of spiciness. The ramen noodles are done to a consistency where it carried a good bite, while the Waraji Katsu was crisp and not too greasy; there wasn’t much to shout about otherwise apart from how it does come with tonkatsu sauce piped over for a slight hint of sweetness and a light tang for some contrast. Meanwhile, the inclusion of Chicken Soboro adds meatiness and savouriness to the elements within the bowl, while the addition of Yasai and chopped raw red onions helped to add a refreshing crunch with the latter also giving slight zing to refresh the tastebuds.

SG Michelin Bib Gourmand #1 out of 97 (2026)

For those whom have been following the happenings in the local F&B scene of the late, the expansion of OMMA Chicken Soup has been pretty aggressive to say the least. Whilst the establishment had only first made its entry into the local F&B scene with the opening of their Blk 216 Bedok Food Centre and Market location not too long ago, they had since opened multiple stalls in various hawker centres all over the island. Apart from operating from just hawker centre stalls, they had also made their entry into food courts in major malls and even hospitals. One of the most recent locations of which they had set up their stall at within a food court would be that of the Kopitiam food court at PLQ Mall — they can be found around the same stretch of stalls as the outlet of Palapa Express and Sing HK Kitchen there. As most would probably know by now, OMMA Chicken Soup is best known for their iteration of Korean-style chicken soup that comes with their very own twist — offering patrons with the Collagen OMMA, Ginseng OMMA and the Sesame OMMA, patrons get to pair it with either Short Grain Rice or Mee Sua. The outlets situated within food courts also features a line-up of Mandus that can be ordered ala-carte or as a part of a Value Set Meal at an extra cost.

Having tried the Sesame OMMA during our visit to their very first location at Bedok, we found ourselves going for the Collagen OMMA this time round during our visit to their PLQ Mall outlet after realising how the Sesame OMMA isn’t quite up to our liking. We opted for the Collagen OMMA to come with Mee Sua — it can be observed from our order of the Collagen OMMA that it does come with stewed chicken, while the soup itself also does come with jujube, goji berries and Gingko nuts. Going straight for the soup itself, it is noted that the Collagen OMMA comes with quite a clean and light savoury note — not quite like other collagen chicken soups that we had come across at other establishments. OMMA Chicken Soup’s main selling point would be how light and hearty their collagen chicken soup is; a formula that is easy to drink rather than one that is thick, rich and sticky to the mouth that could be too cloying and dense for some — the version of the collagen chicken soup at OMMA Chicken Soup being one that is suitable as daily fare. Coupling it up with the Mee Sua, the Mee Sua gives a silken texture with a soft bite, while the chicken flesh included in the soup with the bone-in came with fall-off-the-bone, tender meat that is juicy and skin that seemingly disintegrating into the broth itself. The inclusion of elements like the red jujube and goji berries adds a soft bite and provides a sweetness to the broth — adding to the wholesomeness of the soup.

While Warung Pojok Rasa Indo Yati’s Kitchen isn’t exactly a new stall that is located at Old Airport Road Food Centre at this current juncture, the stall is still a relatively young one as compared to some of the more seasoned tenants within the popular food centre. Warung Pojok Rasa Indo Yati’s Kitchen is located at the side of the food centre closer to Blk 39 Jalan Tiga; other establishments that is located within the vicinity of where Warung Pojok Rasa Indo Yati’s Kitchen is located includes that of Arabiano Kebab — a fairly new addition to the food centre serving up Turkish & Mediterranean cuisine. As one can probably figure out from the namesake of the establishment, Warung Pojok Rasa Indo Yati’s Kitchen is an establishment that serves up Indonesian fare — mentioned in the menu just below the signboard of the stall would be the variety of Nasi Ayam dishes alongside Nasi Beef Rendang and Nasi Lemak Chicken Set. Aside from those, Warung Pojok Rasa Indo Yati’s Kitchen also serves up a few noodle dishes, Lontong, as well as a few Nasi Padang dishes that are prominently displayed behind the display case at the counter.

One thing that is rather noteworthy about Warung Pojok Rasa Indo Yati’s Kitchen would be the availability of some renditions of Nasi Ayam that is less common in Singapore but could be found in Indonesia. Between the Nasi Ayam Kremes and the Nasi Ayam Kalasan, we picked the latter — patrons do get a choice to opt between chicken drumstick or chicken breast to be served with the order; we went for the chicken thigh option, while the dish is observed to come with elements such as Sambal Balado, Fried Tempeh, Fried Tofu, slices of cucumbers, cabbage and a bowl of soup on the side. Digging into the Nasi Ayam Kalasan, we did notice that the dish came a little less warm than we would have liked it to be especially given how we had made our order during lunch peak hours on a weekdays. With that being said, the fried chicken here does seem to come with crispy crumbs that is similar to that of the Serunding that typically comes with Ayam Goreng Berempah; light, crisp and not too greasy — all that with a slightly hint of spices. The fried chicken does come with crispy and light fried skin; even lighter than that of what one would expect out of Ayam
Goreng Berempah or even Ayam Penyet — the flesh of the chicken also being especially tender for a Nasi Ayam dish (at least the ones that we are exposed to thus far). It also carries hints of turmeric which is being used in the marination process. The Sambal Balado here is bright and spicy; tickles the tastebuds of those whom are tolerable to moderate levels of spiciness but also being slightly saltish enough to bring more flavour to the rice and the fried chicken. Both the the Fried Tofu and Fried Tempeh were good-to-have elements, that were executed above average here; the Fried Tofu managing to keep its moist and soft texture within while the Tempeh was actually quite easy to chew through as well.