Brand new on @fattchoyeatinghouse menu are these molten beauties which remind me of Korean mayak eggs. These soft and jammy bad boys are doused in an addictive house-made chilli oil and garnished with flying fish roe. Order up a serving of their pork lard fried rice to accompany it for a super sinful combination.
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Thanks @kevin._.ngan for the invite and gracious hospitality!

Asia's first Tamaleria pop-up located in Keong Saik sees a collab between Mexican chefs Maribel and Mauricio of Papi's Tacos that focuses on authentic Mexican as well as contemporary Asian-inflected tamales. What're tamales you ask? It's a traditional Mexican dish made from masa corn dough filled with meats, fruits and vegetables, then wrapped up in corn husks or banana leaves before being steamed. Think a more delicate version of Chinese rice dumplings.
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We got one traditional and one fusion tamales to make a comparison. The Chicken Tinga ($16) was mild in taste on its own, allowing the natural flavour of the masa to shine, but also enlivened by the slightly sweet and bright tomato chipotle sauce. The chicken breast meat within was lean but tender, and not at all dry.

At only $12 during happy hour (12pm - 7pm), this is an absolute steal for such quality. Full of the refreshingly creamy taste of coconut milk, this smooth, icy cocktail still packs a punch of tequila. The standard lime margarita is even cheaper at only $10 during HH!

I haven't had a good track record with open-faced sandwiches until now - I often find them too dry and boring. Not so the molletes at @mamistamales. This sarnie is stacked with both ingredients and flavour - starting from the top with ripe slices of avocado, fresh pico de gallo and crumbles of queso fresco, beautifully meaty and salty chunks of spicy chorizo, and finally a slather of refried beans on Bolillo bread - essentially a short Mexican version of the baguette.The bread itself was exemplary, with a crunchy crust and soft interior.

Asia's first Tamaleria pop-up located in Keong Saik sees a collab between Mexican chefs Maribel and Mauricio of Papi's Tacos that focuses on authentic Mexican as well as contemporary Asian-inflected tamales. What're tamales you ask? It's a traditional Mexican dish made from masa corn dough filled with meats, fruits and vegetables, then wrapped up in corn husks or banana leaves before being steamed. Think a more delicate version of Chinese rice dumplings.
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We got one traditional and one fusion tamales to make a comparison. The Chicken Tinga ($16) was mild in taste on its own, allowing the natural flavour of the masa to shine, but also enlivened by the slightly sweet and bright tomato chipotle sauce. The chicken breast meat within was lean but tender, and not at all dry.
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In contrast, the Ayam Sambal Hijau ($14) presented a livelier profile, with a bright and fresh green chilli sambal and fried shallots adding a local spin that worked quite well in marrying Mexican and Singaporean flavours.

The presentation was on point here, with cascading folds of glossy, buttery hollandaise draped over bulbous poached eggs and crunchy looking croquettes sat on a bed of strikingly purple fennel cabbage slaw.
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A shining example of style meeting substance, each component worked together as a harmonious whole. The miso-tinged, tobiko-spiked sauce lent salty richness to the perfectly cooked, still runny eggs, which themselves sauced the shatteringly crisp and meaty patties beneath them, whilst the slaw added crunchiness and freshness.

There’s no lack of new openings in Tampines of late. One of the latest and most anticipated entrants is Lola’s, which finally introduces a cafe of another caliber to bustling Tampines Central. Located at the intersection of Tampines Mall and Century Square, this branch is sunlight-filled from the large glass windows and decked in relaxing white, pastel and wooden tones.
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While the coffee is surprisingly excellent, the food itself is some of the time, generic cafe fare, such as Lola’s version of the big breakfast.
The chicken kielbasa whilst perfunctory, doesn’t taste like actual kielbasa, whilst the scrambled eggs were well-cooked albeit unseasoned with nary a salt shaker in sight. What I did appreciate though were the thick cut bacon and crisp outside juicy inside mushroom fritters. This is by no means bad, just average.

I patronise this newly opened branch of @aburien.sg at Tampines One primarily for their insanely value for money 1-for-1 highballs, but the food’s decent as well.
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If you came with an appetite, splurge a little on this beef rice bowl with meaty slices of Australian roast wagyu topped with creamy aburi mentaiko cheese sauce, crunchy shimeiji mushrooms and a saucy onsen egg. It’s extremely hearty and will leave you quite full.

I didn't expect this behemoth of an omelette which could have easily fed 2. The fact that it was stuffed to the gills with delicious crab lump meat and unctuous crab fat made it even more of a struggle to finish regardless of how tasty it was.

@liberty.singapore runs a pretty unbeatable weekends-only pizza offer. For only $9.90++ (top-up $10 for premium pizzas), you get some damned good pie that's even better than some specialty pizza restaurants.
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The Crabby Shrimp comes loaded with a sea of shrimp, crab, baby scallop and crab mayo layered over a mozarella and sambal base. It's an ocean of umami piled atop a thin and crisp crust that I found more enjoyable than other highly lauded pizzas in town.
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This is a hidden gem here worth the trip down for a lazy weekend brunch sans the crowds.

https://www.libertysingapore.sg/weekend-pizza-offer

Located smack in the middle of the financial district at MBFC, @liberty.singapore probably sees throngs of office workers on weekdays, but when we were there on Sunday, it was naturally rather quiet. I didn't expect much to be honest as the restaurant looked like your generic CBD F&B establishment, but the food was very solid.
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A standout here was the prawn tagliatelle, which came permeated in a spicy and very umami sambal lobster bisque. The duo of tiger prawns were magnificently meaty and sweet, and just charred at the edges for that inviting smokiness.

Nothing but consistent quality at this zi char stall in an air-conditioned foodcourt within an industrial estate. The mee goreng is sweet, spicy and smoky, loaded with streaky egg and tender sotong rings. A squeeze of the lime added a dash of zesty freshness that cut right through the heavy flavours.