Guiding you to good food & best restaurants in Singapore

[Yishun, Singapore 🇸🇬]

Thai-licious A 黑糖寒天泰奶豆花爰玉 (S$3.90)
Thai milk tea bean curd, aiyu jelly, black sugar jelly diced, kantan jelly, and taro balls. As taro balls was out of stock, requested to replace with taro

Thai-licious B 珍珠西米泰奶豆花仙草 (S$3.90)

Nine Fresh Desserts Taiwan

This humble stall has been operating even before 2012, with locals returning time and again for their tasty desserts, friendly service, and affordable pricing.
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Their version differs more than any other, with the fig seed gel (derived from the seeds of the awkeotsang creeping fig) moulded into an accordian-shape rather than the traditional slices.
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This wobbly aiyu jelly is then placed over, rather than under, the smooth shaved ice, drizzled with lime juice and a simple sugar syrup. The juicy diced fruit cocktail (pear, pineapple, peach, cherry, green grapes, nata de coco) sits around it.
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Carries enticing honeyed earthy floral fruity sweet sour zesty tangy flavour, yummy.
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Ice Jelly Fruit Cocktail
Soon Huat Cold & Hot Dessert
@ Hougang Hainanese Village Centre, 105 Hougang Avenue 1 #02-43
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More details:
https://ivanteh-runningman.blogspot.com/2024/04/best-of-singapore-hawkers-ice-jelly-fruit-cocktail.html

We’re here at Surrey Hills Grocer to try their newest collaboration menu with renowned personality and Masterchef Singapore judge, Chef Damian D’Silva! This limited time menu aims to showcase the essence of Singapore’s rich culinary heritage 🇸🇬✨
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This collaboration menu surely impressed us! 🫶🏻🤩 Beyond the superb taste, the menu truly commemorates Singapore’s heritage foods, and we felt that each dish really embodied our Peranakan culture. Chef Damian D’Silva’s dishes will be available at Surrey Hill’s Woodleigh Mall outlet until 30th April

Chef Damian's take on Nasi Lemak is not to be overlooked. Chef shared that the rice was soaked overnight and steamed dry, before adding ginger, pandan leaf, and coconut milk to be steamed again. The effort and labour to incorporate these flavours and aroma into the rice was evident. The Nasi Lemak was fluffy, light, and delightfully flavourful and lemak, much unlike the wet and oily ones we know of. We took spoonful after spoonful of the rice - it’s a nasi lemak so good you can have it with just sambal (how Chef likes to have it too), and we loved it so much that we had seconds!

This dish featured fresh prawns cooked with sambal, shrimp paste, and calamansi for a sour finish. The prawns were sweet and juicy, and elevated by that addictive sambal sauce which had us imploring Chef to divulge the secret ingredient. The sambal sauce was sweet, mildly spicy, but really aromatic - the combination of spices would almost dance across your mouth. Pairing this with a scoop of that Nasi Lemak was perfect!

This was a classic Malay delicacy consisting of chicken cooked with a fragrant paste in a luxurious coconut gravy. The marination was done to a tee! The chicken was tender and gently lemak, yet not greasy or surfeiting.

A delicious selection of cabbage, long beans, tempeh, and young jackfruit was cooked in a spiced broth and coconut milk. The jackfruit was slightly fibrous and added such a unique sweetness to the vegetables. A good Sayur Lodeh, especially one with jackfruit, is hard to come by, and this dish was a definite standout for us.

On a bed of wing beans, cherry tomatoes, and long beans, the spanish mackerel was substantial and yummy. However, it was actually the salad that surprised us all! The wing beans were fresh and finely sliced, and provided a delicious crunch to the dish. This paired very well with the acidic and mildly spicy sauce which made the otherwise unsuspecting looking vegetables so delicious.

This classic Indonesian dish featured beef cheeks cooked in a delicious gravy. The spices were intricate and well-balanced, and permeated the beef fully! There was no doubt that the beef cheeks were stewed and cooked for a very long time, as the meat was SO tender and soaked up all the flavours from the stew.
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This collaboration menu surely impressed us. Beyond the superb taste, the menu truly commemorates Singapore’s heritage foods, and we felt that each dish really embodies our Peranakan culture. Chef Damian D’Silva’s dishes will be available at Surrey Hill’s Woodleigh Mall outlet until 30th April.

Finally, we’re talking about their homemade 𝗞𝘂𝗶𝗵 𝗦𝗲𝘁 𝗼𝗳 𝟴 ($𝟮𝟮.𝟰𝟬). This beautiful plate of traditional kuehs consists of their:
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𝗣𝘂𝗹𝘂𝘁 𝗕𝗲𝗻𝗴𝗸𝗮
𝗧𝗮𝗹𝗮𝗺 𝗣𝗮𝗻𝗱𝗮𝗻
𝗦𝗮𝗴𝗼 𝗕𝗮𝗻𝗱𝘂𝗻𝗴
𝗞𝘂𝗶𝗵 𝗞𝗼𝘀𝘂𝗶
𝗞𝘂𝗶𝗵 𝗕𝗮𝗸𝗮𝗿
𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗢𝗿𝗮𝗻𝗴𝗲 𝗛𝘂𝗮𝘁 𝗞𝘂𝗶𝗵
𝗧𝗮𝗹𝗮𝗺 𝗨𝗯𝗶
𝗖𝗵𝗲𝗳 𝗗𝗮𝗺𝗶𝗮𝗻'𝘀 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗞𝘂𝗶𝗵 𝗦𝗮𝗹𝗮𝘁
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These kuehs cannot be kept outside for long (well, they were quickly snapped up anyway HAHA) - because they are specially crafted from fresh coconut milk. This made the kuehs so creamy and luxurious, and simply melted in our mouths leaving a nice coconut fragrance!
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Our favourite had to be 𝗖𝗵𝗲𝗳 𝗗𝗮𝗺𝗶𝗮𝗻'𝘀 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗞𝘂𝗶𝗵 𝗦𝗮𝗹𝗮𝘁. The glutinous rice had a pleasant sticky texture and was vibrantly coloured with that blue pea! In fact, you can mix and match the kuehs however you like them in platter of 4 or 8.