I’ve seen @supplydemandnovena constantly pop up on my insta feed, but it’s only now that I’ve learned of the existence of their outlet in Novena, near to Tan Tock Seng Hospital. The menu is slightly different to the outlet at Somerset, and Novena has an emphasis on their new Brunch Small Bites. Everything is well under twenty dollars, and get this, it’s ALL NETT PRICE. That’s right, no GST & service charge only at Novena Supply & Demand. ⠀
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If you’re looking for a screamer of a wake up call, look no further than S&D’s Israeli Spicy Chicken Shakshuka ($1490 nett). Bell peppers, onions, chicken chunks and pumpkin are stewed in a spicy chunky tomato stew, and it’s all topped with an egg and crumbles of feta cheese. The stew is startlingly spicy, and while it was tolerable for me, it could be too violent for some, and S&D might want to consider letting patrons choose their spice level. There’s an ample amount of veggies in the stew, and it goes a long way towards making this stew feel healthy and wholesome.⠀
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The chicken chunks, while ample, were all notably dry. Dipping the chicken in the spicy stew does help lubricate the poultry though. Most impressively of all, despite everything getting baked in an oven, the egg that topped the shakshuka was still runny! Start your day right with fire in your belly and order this sapid shakshuka when you visit S&D!⠀
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Thank you for the invite, @supplydemandnovena and @marque.sg!

(PARTIALLY SPONSORED) As a Cantonese guy I love my braised meats, and @thebraisedhouse speaks my comfort food language. They don’t just offer the usual braised pork belly, their menu options include shredded braised pork, braised chicken and smoked duck. We went with an order of The Braised House’s Signature Braised Chicken Bowl ($11.50 nett), Minced Pork Bowl ($8.80 nett), and a pair of Kong Bak Paus ($3.50 apiece).⠀
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As for the Kong Bak Pau, it’s the classic crossover of decadence meeting simplicity. The soft, slightly chewy mantou buns are a blank slate for the fatty, supremely savoury kong bak (braised pork belly) to paint their ambrosial art on. The felicitously fatty pork belly, just like everything else, was stunningly savoury and so tremendously tender. These paus are incredibly sinful; my arteries were saying no but my heart was saying yes.⠀
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For the quality and quantity of food served by the braised house, I reckon their prices are quite a bargain. I could see myself ordering another braised bowl again, that’s for sure. Thanks for organising this, @scalemicroinfluencers & @thebraisedhouse!

(PARTIALLY SPONSORED) As a Cantonese guy I love my braised meats, and @thebraisedhouse speaks my comfort food language. They don’t just offer the usual braised pork belly, their menu options include shredded braised pork, braised chicken and smoked duck. We went with an order of The Braised House’s Signature Braised Chicken Bowl ($11.50 nett), Minced Pork Bowl ($8.80 nett), and a pair of Kong Bak Paus ($3.50 apiece).⠀
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As advertised, the Minced Pork Bowl was full of minced pork that soaked up all the superb sapidity of the braise, and The Braised House decided to spice it up with the inclusion of some chili into the mince. Not only was it supremely savoury, it was also surprisingly spicy. The mince was surprisingly delightful to devour with the sauced up rice, and the five quail eggs. No really, each Minced Pork Bowl comes with five whole quail eggs. Now that’s what I call protein power.⠀
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For the quality and quantity of food served by the braised house, I reckon their prices are quite a bargain. I could see myself ordering another braised bowl again, that’s for sure. Thanks for organising this, @scalemicroinfluencers & @thebraisedhouse!

(PARTIALLY SPONSORED) As a Cantonese guy I love my braised meats, and @thebraisedhouse speaks my comfort food language. They don’t just offer the usual braised pork belly, their menu options include shredded braised pork, braised chicken and smoked duck. We went with an order of The Braised House’s Signature Braised Chicken Bowl ($11.50 nett), Minced Pork Bowl ($8.80 nett), and a pair of Kong Bak Paus ($3.50 apiece).⠀
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Both rice bowls were sauced to the socks with the umami soya sauce based braising broth. The Signature Braised Chicken stars a pair of chicken wings that have been braised till tremendously tender. The low & slow braising has also infused every fibre of chicken with the striking savouriness of the braise, and each bite is a tasty one. The bowl is also loaded with an abundance of Chinese mushrooms, braised peanuts and a portion of xiao bai cai (leafy greens) for a massive meal that’ll satisfy your hunger and your need for flavour.⠀
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For the quality and quantity of food served by the braised house, I reckon their prices are quite a bargain. I could see myself ordering another braised bowl again, that’s for sure. Thanks for organising this, @scalemicroinfluencers & @thebraisedhouse!

Ah Heng Curry Chicken Bee Hoon is famous, or so I’ve been told. I consider myself a curry chicken connoisseur, but I usually eat my curry with rice or bread instead of noodles. Still, I’m always up for a good curry, so I ordered the large bowl for eight bucks to see if Ah Heng is as good as advertised.⠀
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Truth be told, it’s alright. It’s sufficiently salty with a notable bit of sweetness, but it was awfully oily. The spice levels were manageable, but I simply had to turn up the heat with the superb sambal that Ah Heng has. It’s unbelievably umami, sufficiently spicy and thick, and Ah Heng could make a pretty penny if they packaged & sold their sambal chili. As for the rest of the bowl of curry chicken noodles, well, Ah Heng is rather generous with the portions of tau pok (beancurd puff) and potato chunks, and there’s a fair bit of chicken in there too. The chicken is tender and fairly juicy but bland, relying heavily on the curry for flavour.⠀
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Ah Heng’s curry chicken ain’t bad, but I don’t find myself hankering for a second helping any time soon.

@pilot.sg run of divine dishes doesn’t just end at the big plates (mains), their fantastic form carries over to the deceptively simple sounding desserts.
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The dessert on the specials menu, which was the Apples & Berries ($15++) is equally simple yet equally satisfying. Poached apples are married to a mascarpone berry compote, candied walnuts and milk ice cream for a perfect finale to a delightful dinner. All the vital textures and flavours are represented here: sweet, sour and salty are accompanied by crunchy, creamy, crisp and tender textures to maximise engagement with your whole palate.⠀
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Even though Pilot is a little out of the way, I can definitely see myself flying down here a couple more times to dine at this small but superb restaurant.

@pilot.sg run of divine dishes doesn’t just end at the big plates (mains), their fantastic form carries over to the deceptively simple sounding desserts. The Butter Cake ($12++) sounds so painfully pedestrian that you’d pass over it without a second thought, but you’d be cheating yourself out of a shockingly superb dessert. The butter cake was astonishingly moist but not oily, and each soft & fragrant crumb of cake was a class complement to the salty & sweet camembert ice cream.⠀
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Even though Pilot is a little out of the way, I can definitely see myself flying down here a couple more times to dine at this small but superb restaurant.

@pilot.sg Beef Short Ribs were long on flavour and tenderness, and was well worth the order despite the steep asking price of sixty eight bucks before taxes. Sixty eight. We were on the verge of greatness. We were this close. Besides being huge on flavour, the beef portion was pretty ponderous, ideal for sharing between four people or for sharing with you, yourself and thyself.⠀
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The Black Angus short ribs were as tender as a quality ribeye, and the amount of effort put into making the short ribs this tremendously tender and perfectly medium rare is commendable. Each bite is blissfully beefy, the seasonings kept simple with a blend of salt, pepper and smoke from the grill allowing the superior quality of the beef to dazzle. ⠀
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However, Pilot Kitchen serves the short ribs with a pinch of their own gunpowder spice mix, and a dollop of tzatziki. The beef didn’t require it, but firing a dash of that gunpowder spice on your beef resulting in an explosion of fantastic flavours. The spicy, salty and nutty qualities of the gunpowder spice blend made the beef even more exceptional, and I found myself sprinkling that gunpowder spice on everything. The tzatziki was nice and creamy, but felt out of place on the plate.⠀
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Pilot’s main courses were magnificent, but their desserts are divine too.

Just to balance out the onslaught of meat, we got a portion of Pumpkin ($24++). The pumpkin was sweet & tender, and was roasted so well that even the rind was edible. The leek cream tended toward the sweeter side, but it was still quite addictive and we were busy scraping every last drop of it off the plate. I would say that the Pumpkin was more of a sweet dish, and could theoretically be a dessert.

The regular menu ain’t no slouch either, with the Peri Chicken ($32++) being a fine example of how delicious chicken can be in talented hands. The large, joyously juicy chicken leg was meticulously marinated in a Pilot’s own peri peri marinade, and the salty spiciness of that penetrated deeply into every last morsel of chicken. It’s like a cheeky Nando’s but way better. The watercress salad on the side was an exemplary refresher, resetting your tastebuds to better appreciate the chicken. The sunchoke purée was sweet & creamy, and could be a cracking carb replacement.

Due to @pilot.sg inherently experimental nature, their weekly specials board always has something that’s sure to tickle your fancy. We had the Blackened Tomahawk ($52++), which wasn’t as blackened or as beefy as its name may suggest, but it is still supremely sumptuous all the same. The bone-in cut of pork chop is gargantuan, and is chargrilled to porcine perfection. The fatty, juicy and tender pork is simply but superbly seasoned, relying solely on salt, smoke and a little pepper to tantalise your tastebuds, and it works wonders.⠀
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The hot honey wholegrain mustard is a classic condiment, and the spicy heat of the mustard breathes fiery life into the pork. The roasted cabbage slaw brought a fresh crunch to accompany the smokiness along with what I think is curry powder tossed into the slaw. I couldn’t get enough of that stellar slaw, and I was bummed when it finished too early.

Before we get into the meat of the matter at @pilot.sg , we gotta fly in and meat-sorry, meet, the meatier starters. The Beef Tartare ($20++) was plenty palatable, but the savoy cabbage chips sitting on top of the tartare totally stole the show. The beef was quite delicious as it was seasoned in fermented chili butter, resulting in a slightly spicy & beautifully buttery beef experience.

However, the delicate yet divinely delish savoy chips flew away with our hearts thanks to the sweet prune powder sprinkled on it. The sublime sweet & sour flavour profile will whet your appetite, and it will compel you to get every last bit of that piquant prune powder sprinkled all over the savoy chips.⠀