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The $50+ 1-for-1 3 course meal comes with a sukiyaki truffle don, mentaiko scallops, and a drink. It was pricey but very delicious. The combination of flavours and texture was amazing and everyone enjoyed it. (I suspect it was so expensive because it uses real truffles but I couldn't really taste it so..)
The truffle fries were an additional side that cost almost $15 w/ GST+service charge, but the fries were thinner than most fries and therefore very crispy and flavourful. Highly recommend as well.
Lovely lovely bagels here. I liked the assortment of bagels they had but 2 kinds already sold out at 11.30am on a weekend so come early! In order of favourite to least favourite, we had the Nova Lox, Lambchuri and Fat Back.
The Nova Lox ($14) boasted a generous amount of yummy smoked salmon which thank God wasn’t overly salty IMO and that scallion cream cheese is so good.
Lambchuri ($15) was my next favourite with tender roasted lamb slices, salty haloumi and a slightly tangy chimichurri sauce - all come together to make a really good tasting bagel. Apparently hash browns are a good topping for this bagel according to the cashier so we added that too.
The Fat Back ($15) - which i thought was going to be my favourite - ended up being least favourite. The pork loin was pretty dry and I didn’t like mustard so that was more of personal preference. While my friend who liked mustard loved this bagel rendition. The Brussels sprouts was an interesting addition.
Would recommend the miso cod capellini, cod was cooked well and the pasta tasted great! The char-grilled pork was good with the charred taste however, although all the individuals components to the dish tasted great, they all dont seem to go well together.
Appreciated how they packed everything in separate containers (not environmentally friendly though) and even had an instructions sticker that tells you what each component was and how to eat the mazesoba. Flavour wise was good, the broth was unseasoned but it had a depth of tonkatsu flavour and the minced meat in the noodles was savoury enough. The chashu was good too, thick slabs of pork belly with a good layer of fat making it quite tender.
Came on their 2nd day of operation and it was packed! Had to queue for close to 45 minutes for a table inside. As I went in the restaurant I could smell the scent of grease and oil - due to the open kitchen plan in the restaurant - which would undoubtedly stick to my hair. Interesting to see everyone working on the food but I guess ventilation could use a bit more work.
Moving on to the burgers, I had the Complete Burger which had a grass-fed beef patty, bacon, egg, cheese, onions, tomatoes, pickles and lettuce. This was one TALL burger and I had trouble getting any bites that had everything in it but I attribute that to the burger ~experience~. It was an okay burger for me - I mean the patty was big, juicy, cooked to about a medium done and not greasy but that’s about it. The buns were average. But here their selling point is the quality ingredients with local sources and these burgers are as fresh as they can get.
An unexpected twist though are the triple-cooked agria fries. As opening promotion the fries came free with a full priced burger. It came in a pretty large portion (enough to be shared by 2 small eaters) and you can choose ketchup/hot sauce as condiments. The fries while crispy, was however a bit too salty for me tbh.
I’d come back and try their other burgers like the Beef & Chimichurri (a Singapore special) and the Veggie Burger when the hype dies down a bit 😅
A seasonal menu item for an 'Ox-cellent' reunion, these mini burgs were stuffed with chicken, prawn and rice cakes; and had thick slices of lotus root used as "bread buns". Interesting concept as it was light in comparison to burger sliders, but it tasted a tad dry and could do with more depth in its flavour.
The short ribs were fork tender that they ripped apart effortlessly and the chunks of beef tendons were delicious and packed full of flavour (and collagen) with the sweet-savoury sauce.
Through Delivery. Big chucks, boneless and crisy. I like all garlic soy, jalapeño and spicy gangjung. The garlic soy sauce can be more. If its coated beforehand, then should be uniform. If its not coated, then the sauce should be in a separate container.
