A highly recommended place for Teo Chew porridge in the Kovan area, Ah Seah's is known for being value-for-money. Bring a bunch of friends and sit around a full table of steamed fish, braised duck and steamed egg.
Just a five minute cab ride away from most of this islands' nightspots, Outram Ya Hua is the perfect place for post-party supper fare. Nothing brings you back to life better than a hot bowl of tasty, peppery soup after a long night out. They're open till four in the morning, so no excuses!
A highly recommended place for Teo Chew porridge in the Kovan area, Ah Seah's is known for being value-for-money. Bring a bunch of friends and sit around a full table of steamed fish, braised duck and steamed egg.
Catalunya authentic specialities include roasted veal shank, flaming salt-crusted whole fish, seafood paella and this desirable suckling pig "segovian style" is one of the spectacular must-have dishes here.
The piglet is so crispy that it can be cut with a plate instead of a knife. Brunch priced at $98++ per person may seem a hefty amount to some, I reckon this is definitely the best deal for those 'bottomless pit' diners.
Two words: DAMN. SHIOK.
It may not be obvious in my pic but the mozzarella cheese was indeed ooey-gooey. That and the meaty portobello mushroom were just fantastic with prata's thin and crispy dough. Every bite got me a full-bodied mouthful that was really delicious, with and without the accompanying curry. The prata wasn't as big as I envisioned but with something so robust in taste, size can take a backseat. In fact, I had only half of it because I couldn't resist ordering an egg and green chilli prata too 😁
And who can I credit (or blame! 😝) for what's possibly my new favourite prata? Answer: Burpple Tastemaker Jason Wong. He got me all hot and bothered over it with his Burp from some time back. Thanks ah Jason 😆😆
This is simply comfort food at its best. Home styled pork meat porridge coupled with pork liver and egg, which gave pleasant memories of what my late grandmother used to cook for me. You can order the basic porridge bowl with just pork meat at $2.50, or add on an egg, pork liver, cuttlefish and even chicken meat. Thanks team Burpple for sharing this coffeeshop gem with me.
Some snippets of tonight's buffet dinner
(From top to bottom, left to right)
Duck curry / Tom Yum seafood fried rice / Fried chicken wings
Seafood: oysters / scallop / crab / prawn
Lamb leg / Wagyu flap
Mushroom puff / sweet potato fries / sautéed vegetable / veal gratin
Malay: Lemak drumlet / rendang meatballs / Stingray asam pedas
BBQ pork rib / braised oxtail / grilled beef sirloin
Great end to the day after World Press Photo exhibition. One of them thought that it was overpriced though. (Their yam paste isn't nice😢)
Cheesesteak burger. Plain soft bread with beef that tasted like those shabu shabu beef you buy from the NTUC. Thankfully the cheese sauce saved everything. Didn't appreciate the touch of ketchup sauce on my burger! Overall tasted very local. Torpedo fries were everything. Thick cut fries swimming in the stellar cheese sauce. Won't mind spending $3 just for it!
Fudgy chocolate cake that wasn't too rich. The slightly cooked banana was fragrant and not overpowering, and the peanut butter layer was a little salted which made this cake the perfect mixture of sweet salty savoury. The blueberry cheesecake was decent at best though.
I liked the look of this - such a refined presentation of the classic English fry-up. So stylish it was and the quality of the ingredients was as expected, very good. However, I can't say I was exactly blown away by the flavours. With the recent proliferation of cafés, I'm starting to realise "big breakfasts" everywhere don't differ by much. The flip side of that is you know what you're going to get every time.
The way flavours and textures are combined into this single exquisite pastry is genius. It begins with a buttery tart base filled with aromatic Malibu coconut liqueur creme brûlée, on which pools salted caramel sauce. A light and chewy choux puff, crowned with a cloud of Malibu chantilly cream floats atop that. Adding the finishing touch is a delicate disc of white chocolate.
