Guiding you to good food & best restaurants in Singapore

Mochi is a little too sweet for me but overall it was nice. Rly love all the new mochi bread creation man 🤩

Strong Japan vibes during this travel ban!! It was a very pleasant date night to enjoy some Japanese food and very welcoming staff.

We had nicely done skewers - 5 sticks of the chef’s selection (chicken thigh, wings, meatballs, shiitake, bacon asparagus). The meatballs were super flavourful and juicy, definitely my favourite!

The sake looked really good, though we gave it a miss as we were driving. There’s a set menu for 2 pax that includes 180ml of sake of the week, we’ll come back for that another time!

I really enjoyed the pizzoto, it was one of the best pizza i ever tasted! The crust was soft and the thickness was just nice. The sunny side-up gave a nice touch to the pizza and all the ingredients were well balanced.

The light tomato sauce in the cartoccio was refreshing and the seafood served was fresh. Although, I would prefer the spaghetti to be a little thinner. Overall, I had an enjoyable experience at the restaurant!

Choice of Ice Cream was Bread Toast, essentially vanilla ice cream with little bits in it. Chose to go with this so it wouldn’t clash or interfere with Mao Shan Wang Lava.

Cookie crisp on the outside but soft and chewy on the outside 🍪 The aroma and warmth of Mao Shan Wang cookie engulfs the cold from the ice cream and cookie instantly. Lava concentrated but not surfeiting so durian lovers should go for this.

Ratio of ice cream, cookie and lava was good. Portion just right to fix your dessert craving.

@soramensg is Breadtalk’s finger in the pie that is the affordable budget ramen restaurant. And when I say budget ramen restaurant, I mean it. This bowl of Cha Shu Uobushi Tonkotsu ramen was $8.90++. A serving of springy ramen noodles, two beautifully charred slices of char siew, and a bounty of brilliant broth.⠀
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The pork was felicitously fatty & meaty, with the fats nicely balancing out the meat. It’s a touch underseasoned, but the caramelisation on it is topnotch. I visited So Ramen the day after my gym session, which meant that it was bulking day, and of course I was gonna get an order of Toroniku (torched pork cheeks) for an additional $4++. It was sinfully scintillating, with a fantastic fat marbling amongst the tender meat. A truly worthy companion to any ramen.⠀
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The ramen, or more accurately, the Hosomen, was thin, springy & charmingly chewy. So Ramen has three different kinds of noodles paired with their different broths, and who am I to complain when the pairing in my bowl was perfect? Most of you would know what a tonkotsu broth is, but what is uobushi tonkotsu?⠀
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Well, it’s simply the standard tonkotsu pork bone broth reinforced by bonito (a species of fish) broth. The rich, slightly creamy & fatty pork bone broth gets a deeper, saltier flavour on top of its mildly sweet & savoury characteristics, resulting in a hearty soup that I very much enjoyed.⠀
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For the starting price of just $8.90++, So Ramen has got sapid bowls of ramen that can easily hold their own against the more acclaimed ramen joints. That’s so ramen, man!

Angus Beef Ragout “alla Bolognese” with Rosemary and Red Wine.

Homemade with slow braised Pork Ragout, herbs and Marsala wine.

Handcrafted with Sea Urchin, lightly tossed with smoky Uni sauce, Tarragon, and
Lemon Zest.