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Huuuuyayy! I was exceptionally excited to try their signature baby HUEY- the most ‘basic’ beef burger on the menu with Tasmanian beef patty (cooked to medium) + spiced mayo + ketchup + cheese. Particularly loved how their mayo is very much orangey - made in house and of course, is not the white mayo you find typically. Their ketchup was made in-house too! Deep dark red, slightly smoky- I almost mistook it for BBQ sauce. It pairs up really nicely with the fries- skin-on whole potatoes in strips. 🍟 really hearty and crispy!!
Incredibly value for $$$ deal with Burpple beyond! All the above at just $32NETT.
Chicken Hotpot - You can choose how spicy you want the chicken hotpot — xiao la, zhong la, or da la.
Read more: https://www.misstamchiak.com/qi-wei-ji-bao-chicken-hotpot/
This is one of my all time favorite pork dishes. The unctuous and unabashedly fatty pork is perfect with the pickled raisins which provide a perfect contrast.
I love Publico’s vibe for brunch - the comfy chairs, the spacious and breezy environment and good, hearty food. Pity the pizza oven was not working but because it wasn’t working, we ordered this black truffle eggs dish instead of the truffle pizza. No truffle oil, just shavings of the real thing. Very fragrant, perfectly cooked scrambled eggs. We also had the burrata bruschetta and the eggs diavola and they were excellent as well. A little pricier than the usual brunch locations but you’re paying for the beautiful space (which you won’t be cussed out of!)
- I ordered 2 sets of nasi lemak, one is 5.5 SDG and the other one is 4.7 SDG and one lemon juice with the price of 1.2 SDG. And how do I feel after leaving the restaurant?—>fulfilled
Long story short, I was starving and having a crave for Nasi Lemak. The 1st time I tried Nasi Lemak was in Malaysia in 2014 and to tell the truth I didn’t like the dish very much. The 2nd time was at Universial Studio in Singapore in 2019 and I loved it. May be because when I was in grade 11, I hadnt been abroad much and I was kinda struggling to digest the food. But we are talking about 21 years old me who adore the dish so much. The 3rd time (today on Sep 15, 2019) is at this place. It was a simple dish got done right with all the flavor comes to life (no exaggeration people). The chicken was fried beautifully keeping all the moist inside and it is crispy on the outside. And I think I really need to steal the coating powder recipe because that piece of chicken was so delightful to bite. Another star of the dish was the rice cooked with coconut, the smell of coconut fat just spices up everything else and melts in my mouth. Speaking of the fried fish with crunchy peanuts, god heaven, I love how joyful it is when you hear yourself chewing the thing. With a touch of some slices of cucumber, they bring out all the freshness like we’ve been hiking under the scorching sun and stop for a sip of water, like, how refreshing is it, right? Another ingredient that helps neutralize the dish is the basted egg, soft, creamy and rich. One more thing we can’t overlook is the sauce called “sambal”, truly is the cherry on the cake. Overall, this is a good start for me in Singapore and you should check this place out if you are happened to be nearby.
Really enjoyed the Portuguese egg tarts ($1.80) - the crust is crisp and flaky and the filling is smooth. HK milk tea tasted quite authentic as well!
Other items I got were the noodles (average), baked rice with chicken (a little dry and could have used more curry sauce but sauce was nice), polo bun (with butter).
Overall, it’s a great spot for an afternoon tea at bedok :)
Ordered a sirloin steak & fries for lunch. It was really enjoyable. When craving for something like a steak, it doesn't disappoint. The fries were really good too, balanced amount of saltiness and crunchiness. In my own judgement, it's better than McDonald's fries (coming from a person who enjoys crispy fries instead thick ones)
Overall a good place for food and conversations to take place!
Flavourful soup sweetened with handful of cabbage, clams, dried shrimps and dried scallops. Braised bean curd has an interesting spongy texture. Great.
