Guiding you to good food & best restaurants in Singapore

This is an open-face version that reminds me of a danish pastry.
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Here, the base of flaky puff pastry is properly crisp and thin, with buttery sweet flavour.
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Topped with slices of juicy tender caramelised red apples glazed with thick homemade salted caramel, rich with fruity sweet salty flavour.
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Served with biscuit crumble, and a small creamy scoop of vanilla ice cream sprinkled with sea salt crystals resulting in a bright floral sweet salty flavour contrast.
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Love how visually appetizing it looks too.
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Merci Marcel
More details:
https://ivanteh-runningman.blogspot.com/2022/05/merci-marcel.html

Went back and tried lam noodles again after a few years. However it's standard has dropped dramatically. Although being said that the dish is still other of the better noodles out there

Long queue at this North Bridge Road Hawker Center stall, albeit somewhat managed by a queue number system. Pick your favourite Yong Tau Fu, hand over to the assistant and tell them the carb you want, dry or soup. Then find a place to seat and watch for your queue number.

At 11.30am, my wait was just over 20 minutes. The noodles were al dente enough with a good dollop of minced pork and the Yong Tau Fu cooked just right, the fried pieces separated from the boiled items. The star of the show must be the soup which was clear and had the flavours of soya bean boiled with ikan bilis. The one improvement would be the chilli sauce which was a cross between chicken rice chilli sauce and Thai chilli sauce.

Overall quite good and the price is cheap. For 9 pieces of Yong Tau Fun and a plate of noodles, the damage was $8.80.

Honey Butter Coin Hash.
Fluffy and not overly salted.

Fried Chicken French Toast. Chicken was juicy and tender with a great blend of spices. Its taste is miles better then a certain southern Chicken brand in mbs

Mixed off cuts which were a highlight at aburiya. Here it's alright but not impressive either. Instead let's continue to talk about their other problems

The rice sucks. At 3++ a bowl for japanese rice you expect a certain quality, but just as how the rice needs to be spectacular for you to immediately notice, this rice was so bad everyone noticed from the very first bite. Not sure if the rice itself is bad but this seemed undercooked. Really affected the experience tremendously when you're eating it with wagyu piece after piece

Mistake in naming: their menu item Jo karubi is simply wrong. Karubi is short rib, but they called their brisket steak Jo karubi steak. Brisket is burisuke or koune, and with this mistake I clarified why Jo karubi steak and Jo karubi are at different price. The staff said thats a different cuts(when the menu said in English explicitly Jo karubi steak), as if I was the one who should have read more carefully. What a joke

The wagyu honestly isn't the best. The marbling should tell you everything, but it was as average as you expect. Moreover the price they charge places them at a respectable restaurant's level, and you would expect their meats are of a high standard, maybe not top.

Anyway if you bother to come here just know the ala carte single cuts are 80g each, moriawase is 40g a cut.

Oh their raw egg is good. Can tell it's a decent quality. That's the only thing we were particularly happy with here

The Prawn & Seaweed Aglio Olio ($27++) pasta suffered the same predicament of being under seasoned, just like most of the other dishes during our Eatup. However, since said Eatup, I have been assured that @harryssingapore has made the vitally necessary revisions to this quintessential pasta dish.⠀
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It’s actually a good dish if it’s the seasoning is spot on. Plump, ocean fresh tiger prawns grace the twirly mound of al dente spaghetti, and it’s garnished with some furikake and a good helping of chili. All that’s needed is enough garlic to kill Dracula from a mile away, and a good dose of high quality extra virgin olive oil & salt.⠀
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Not gonna lie, I was shocked to discover that this pasta costs close to thirty bucks. But that’s where #burpplebeyond comes in clutch with the one-for-one deal! Harry’s is definitely one of the more generous Burpple Beyond partners, allowing you to get that sweet 1-for-1 deal on all pizzas, pastas AND mains! That’s right, almost all entrées save for their Asian selections are fair game! ⠀
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Once again, thanks for the hospitality @harryssingapore & @burpple!

I’m actually pretty amazed at the number of restaurants that do achingly tender, fall-off-the bone-cleanly barbecued pork ribs. Back when I was a kid, juicy tender ribs could only be found at Tony Roma’s & Dan Ryan’s. But then again, I shouldn’t be that surprised, because it is 2022, and the standards expected of food have skyrocketed in the last decade or so.⠀
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@harryssingapore Dry Rubbed Baby Back Ribs ($33++) meats-sorry, meets, that high standard quite well, boasting meat that tears apart effortlessly & slides right off the bone. Glazed in a barbecue sauce, this truly tender pork is flanked by coleslaw and a good helping of Harry’s fabulous French fries. While the succulence & texture of the pork was impeccable, it was a little lacklustre taste-wise.⠀
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If you want to do a spectacular rack of ribs, you gotta go extremely loud. Take the sweetness, smokiness & saltiness expected of a rack of BBQ ribs and turn it up to eleven. Unfortunately, Harry’s rendition is kind of muted, and it wasn’t nearly as impactful as it could’ve been. To be fair, all Harry’s outlets are adjusting & working out the kinks of the all new menu & recipes that have been developed, so I’d expect fantastic food from them in the very near future.⠀
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While these baby back ribs may not be as tasty as they could be right now, their scintillating succulence has got me rapping Baby Got Back. Here at Harry’s, she’s got the rack AND the back, and imma risk it all to come back. Many thanks for having us, @harryssingapore & @burpple!