Guiding you to good food & best restaurants in Singapore

back here again for the third time lmao super chill place in the weekday afternoon hehe love the vibes! got my beef medium rare (the superior doneness) it was good! as usual i could not finish my food but wished i could

Jjajangmyeon ("JJM") was a dish which middle aged Koreans would remember having on special days of the year for families to share on special occasions. It is now one of the most popular cheap and quick takeaway meals in Korea and is usually ordered to celebrate moving into a new home.

This Korean-Chinese noodle dish looks deceptively simple - a bowl of thick chewy wheat flour noodles is topped with a thick sauce made of chunjang, diced pork, and vegetables. It is however really hard and time-consuming to do a good (or even decent) renditon. First,the chunjang has to be sauteed with loads of oil to caramelise it and eliminate its slightly bitter and earthy taste. Its however rather easy to burn the chunjang and make it even more bitter. The fried chunjang paste is then stir-fried with diced onions, pork and various vegetables and thickened with starch water. The sauce is then laddled over a bowl of noodles and topped with slices of preserved radish and cucumber.

Unlike Korea, JJM is a relatively expensive dish in most Korean restaurants in Singapore. Miss K just couldn't stand paying the price of ramen for the Korean equivalent of our bak chor mee.

We were therefore really delighted to find out about Jeong Jjajang. For less than $10, you get a really good bowl of JJM which strikes a good balance between sweet and savoury, and is topped generously with shrimps and squid. Its seriously a steal at this price!

Spaghetti with meatballs. Spaghetti was al dente. Overall dish was flavourful.

This is a sort of fusion Japanese Korean dish.
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The base is silky smooth, chilled somen noodles made from wheat flour, coated in shallot oil, which lends a beautiful grainy nutty savoury taste.
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Sprinklings of fermented sakura ebi / shrimp lend a contrasting crunch to texture, and bold salty savoury shrimpy flavour.
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The dish is made luxurious with thick slices of live abalone sourced from Jeju, South Korea, tender and springy with sweet savoury meaty flavour. Yum.
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Invited tasting.
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Morsels
More details:
https://ivanteh-runningman.blogspot.com/2022/12/morsels-tasting-session.html

Worth with the burpple beyond deal! Ambience was nice, relaxing for a catch up. The don was served piping hot as it was just torched. Overall I really enjoyed this bowl. Starting from the white rice, though wasn’t seasoned with any vinegar or sauce, was soft and warm, well-accompanied by the tender and fresh salmon slices. The salmon was topped with mentaiko and torched. They were generous with the mentaiko sauce as there was a good ratio of mentaiko to salmon to rice. There were also small cubes of cucumber which added a nice crunchy bite. Would return if I am in the area!

Loved the overall vibe of the place and the fish and chips were tasty and had great portions!

Tried Guiness for the first time with the largest portion of Fish & Chips I've ever seen. I was pleasantly surprised at how smooth it was. definitely recommend for a chill after work hang!

sooo comforting to have on a rainy night🥰🍜 even though we opted for a richer broth (+$2), it was still v light and pleasant! i particularly liked the qq noodle texture and how soft the chasiu was despite it not being v fatty