Guiding you to good food & best restaurants in Singapore

招牌甘榜鸡淋上特制酱
A set of satisfying meal.
Speciality kampong chicken drenched with Chef special sauce.
Bean curd skin pancake, bean sprouts & signature soup.
Yummy!
Taste of Ipoh.

PSA they use valrhona in most of their bakes

On the harder side, a bit crumbly and kinda fudgy as u chew on it. I prefer soft cookies but I still loved the texture of this cookie. Bursts of sea salt comes thru as well. On my first bite I found it too sour from the dark chocolate but I grew to appreciate the complexity and ample chocolatey-ness. Not to mention the oozing chocolate chips even just at room temp. What a treat!!

Rebel Rebel specialises in boutique natural wines from less conventional producers, but their food menu is much to rave about too. Headed by Chef Deborah Yeo (formerly of Burnt Ends and The Ledge by Dave Pynt), the menu sees treasures like Pig's Head Tagliatelle ($28) and Whipped Pork Fat ($6). On the Prawn and Uni Paste Toast ($12), Burppler Veronica Phua says "Everyone needs to make a beeline for this. It combines aromatics-forward finely-minced prawn with fragrant and crunchy brown butter for an enthralling bite."

Photo by Burppler Veronica Phua

Been wanting to try the happy hour oysters @ $2 per piece, and of course the drinks as well.

The total damage for all is $80+ (everything on the pic)

Order the oysters, hmmmm is kinda small. Had better and bigger ones at the price of $2. Oysters are fresh. 👍. Found a strand of hair only after i put the oyster into my mouth, pulling the hair out is so ewwww.
Ok the server apologise and they compensate another 2 piece of small oyster... Duhhhh. 🙄

Do not order the sashimi!! The plate cost me $20, and u can see from the pic, there is only 8 piece of pathetic sashimi and tbh is not that fresh.
Had a beer and wine as well for the happy hr deal.

Will not come back again for sure. Not a pleasant experience. The hair in thd oyster and the no very fresh n expensive sashimi is totally a ripped off for the evening. 😣

Cocktail fan? You have to check out the Sago House in Chinatown. Launched by veterans of the the drinks industry (Spiffy Dapper founder Abhishek Cherian George, Monkey Shoulder Brand Ambassador Jay Gray, and former EC Proof sales specialist Desiree Jane), this is where you'll find tipples with a cheeky twist. Try the Honey I'm Homeless ($16) for a blend of Scotch, green apple, and chamomile vanilla tea. There's nothing generic about {Insert Generic Tiki Name} ($16), comprising cucumber gin, passionfruit tea, and gasp, toasted marshmallow!

Photo by Sago House

The amount of minced meat is quite measly but they make up for the lack of it with plenty of soft, tender pork slices that I prefer.

Some of the other ingredients included slices of fish cake, two fish dumplings, two fish balls and two meat balls.

The ingredients used are fairly fresh and the proof is in the pudding.

I love how "crunchy" the mee kia is. Well, not crispy crunchy but al dente crunchy. The marvelous old-school tossing sauce is just enough to coat the noodles without being too wet. You definitely have to ask for their chili sauce even if you cannot take the heat because it is really amazing.

For the price, the portion of the noodle is alright but not filling enough for me. I should have gone straight for the $5 bowl.

How I wish this stall can move to my neighborhood just so I could eat it everyday!

Read more: https://thedeadcockroach.blogspot.com/2020/01/lengkok-bahru-minced-meat-noodle-blk-58.html?m=1

I don’t know why they chose a wacky name like Brosis, but their food is simple yet satisfying. Their babi pongteh (braised pork stew) set, going at $12.50, comes with rice, chap chye (Nyonya stewed vegetables) and a drink. It’s a little expensive considering that there’s a lot of piquant Peranakan food out there in hawker centres, but it’s not too bad for a casual dining joint.⠀
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The babi pongteh was quite delicious, with the pork stewed to supple softness. Due to the time taken for that, the umami flavours of the stew liquid has infused every last fibre of the pork and makes it tremendously tasty. The liquid itself is undeniably unctuous as well, with the spices permeating every drop of that luscious liquid.⠀
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The stewed veg was considerably more disappointing, as it was close to flavourless. Mixing a bite of chap chye with the considerably more tasty babi pongteh helps, but what would really help is if the veg was sufficiently seasoned.⠀
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On the whole, Brosis isn’t too shabby if you’re looking for a quick Peranakan fix, and it gets considerably more value for money with #burpplebeyond one-for-one.

Yes, there's now another spot in Singapore selling the famous Thai chicken rice from Bangkok's Pratunam! Located along 27A Geylang, this coffeeshop stall dishes out heaping plates of bite-sized juicy chicken and pork leg swimming in a thick braising sauce. Burpple Xing Wei Chua recommends the Combo ($8.90) if. you are looking to have the best of both worlds - coming with White Chicken, Pork Leg, Shallots, Braised Egg and Crispy Pork Lard."

Photo by Burppler Xing Wei Chua