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From the menu specialising in Straits Asian food, we picked the recommended Hainanese chicken curry noodles and Peranakan seafood laksa.
Both dishes had our thumbs up, although the former stood out more for the creamy curry and the big grilled chicken thigh that already got us salivating even before tasting.
The laksa was delightful too, lemak and flavourful in a different way. And it was elevated with the fresh seafood. The sambal chilli provided a good kick, where more could be added for those appreciate the heat.
For more spicy Asian taste, we also had the mantou in chilli crab sauce which was a good variation of our local chilli crab dish.
With such tasty dishes, our experience was well complemented with weekend live music performance while seated under the tall glass ceiling of the Courtyard lounge.

While the flavours are vibrant, I find the pork a bit too thinly sliced for me to fully enjoy it.
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Find out more at https://www.sgfoodonfoot.com/2019/08/el-mero-mero-chijmes-go-to-place-for.html
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El Mero Mero
Chijimes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Sun-Thu: 5pm - 11pm
Fri-Sat: 5pm - 1130pm

😍😋👍🏼
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In celebration of their 50th Anniversary, @kengengkee will be reviving dishes from recipes spanning across 3 Generations, bringing back the old traditional flavours of yesteryear.
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Have the privilege to sample some of the dishes.
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Claypot Hokkien Mee.
Raw egg is added to thicken the broth.
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Very simple ingredients of cuttlefish, mutton mushrooms, prawns & crispy pork lard bits.
Similar idea like KL Hokkien, the claypot is used to retain the heat over a longer period.
Flavourful.
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Yam Ring with Seafood, Mushrooms, Celery, Capsicums & Cashew Nuts.
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The yam ring is deep fried & not oily. The yam is meshed, not powdery, is good to eat on it own & very additive.
Fresh prawns, mushroom, veggie, cashew nuts giving additional texture and crunch to the palate.
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Homemade tofu with Salt & Pepper. Not in the menu.
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One difficult dish to create.
First, homemade tofu cubes are deep fried. The tofu has to be the right size, too small, it become meshy.
Too big, the tofu is not evenly coated with salt & pepper mix.
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Chef needs to toss the deep fried tofu, still soft inside, in a wok with sliced shallots, diced fresh chilli, salt & pepper mix.
Fire on to provide the correct heat. Fire off to prevent overheat & burning the tofu.
Fire on to heat up the wok again, once the temperature dips.
Process continue till the tofu is ready.
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Soft tofu with salt & pepper mix is so additive, so flavourful, so good.
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Bijofu sake.
Treat from @paul_liew
Notes of banana, fruity & very easy to drink.
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Thank you @paul_liew @kengengkee for the tasting arrangement.
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I don't usually review about the tea I try even thought I am a huge fan of them because most of them taste rather similar. However, the teas in Antea social proved me wrong as the golden pomelo was surprisingly refreshing and pleasant on the taste buds even thought there was a tinge of citrus taste. It complemented well with musky and strong oolong tea to give a light final taste. Will go back to try more of their teas!!