Guiding you to good food & best restaurants in Singapore

Expensive, but ofc worth to have some time in a while. Lotsa shine muscat, the fruits are already nice on its own, lying on a tart with yuzu cream. Liked that the yuzu wasn’t intensely striking and the tart base was ofc nice as expected. If you’re a shine muscat lover like me, of course you won’t walk past Tarte without getting one!

So I’m not into greasy stuffs but I decided to give the famed curry rice a try and didn’t regret it! It was delicious, it looks thick but doesn’t taste as thick as expected. Some may say it’s quite thin but it’s still nicelt flavorful so I think it’s not much of a problem. Something that can be recommended to tourists!

I’ve always loved the Cantonese classic cold dish of chilled tofu with century eggs and pork floss, and I thought ok there’s no way anyone can make this humble dish any better. Until I tasted Fook Kin’s that came with ikura. Those little ruby pops of saline, sweet, oceany goodness added such an unexpected burst of flavour I was just digging through the plate for more! Given how flavourful the other ingredients were though, I’d have preferred the sauce to be the regular soy sauce+vinegar mix instead of the starchy salty one they served. It made the originally light starter a little to heavy for my taste.

Had their turkish breakfast for brunch ($15). Came with salmon, turkish styled eggs and sough dough bread. Loved how crispy the toast was! Paired my brunch with a cup of mocha latte ($5.50) and I really enjoyed it!

My friend ordered the smoked mushroom with toast & I really loved how the toast tasted! It was fluffy & I would totally just eat it by itself.

Cafe was cosy, with both outdoors & indoors seating. Staff was quick to attend to my friend and I. I would recommend business partners here to discuss plans as it was not too noisy or crowded.

I'm a big fan of dang gui roasted duck (read: Ya Wang/Dian Xiao Er), so there was no way I wasn’t trying Fook Kin’s rendition after seeing it on the menu. If we’re simply commenting on the roast duck, I have to say they did a bang on job. Skin was thin, fantastically browned and crisp, with a nice hint of the spices used in marinated the duck. The meat itself was equally satisfying, both tender and flavourful. Thing is, though, there’re plenty of good roast ducks in Singapore and what makes a dang gui duck a dang gui duck is the herbs and accompanying sauce it’s served with. I could definitely taste the aromatic herbs in the sauce as well as the characteristic bitterness brought by the dang gui/angelica herb, but unfortunately it was way too bitter. Instead of bringing about a pleasant contrast to the otherwise rich sauce, the bitterness overwhelmed it all and ended up overpowering the duck. I actually ended up dipping the duck in different sauces just to balance it out.

The toast and the hot chocolate were delicious. Their smoked mushroom toast is really earthy and unique.

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I'm taken with these Spanish dry-cured ham and cheese potato croquettes.
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Love the creamy wispy soft texture, and the robust salty savoury sweet grainy flavour.
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Actually good enough on its own, the accompanying dipping sauce lends little to taste.
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Invited tasting.
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Roots Mediterranean
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