overrated and too pricey omelette was literally 0% egg 100% batter. dining area also had a weird smell...

TOM YUM NOODLES ‼️Save this affordable and authentic thai food hidden inside orchard towers! 💡: recommend to go either earlier or bit later than the usual dinner time as there will be a queue around 7pm! 💰: can get a plate of basil pork rice at $8.50, very reasonable! Their portion sizes are huge! … their newest curry soft soft crab is a must get 🦀 and their signature tomyum noodles comes in single bowl, 2-3 pax or 4-6pax💯 - also a super satisfying order that brings you to thailand 🇹🇭! Their whole fried sea bass at $35 is worth it for group as they actually cut the meat into bite sizes already - all fully coated in your selected sauces (i got the Pad Sum Rod which is like sweet and sour)👍 … ❤️10/10 must visit!

TOM YUM NOODLES recommend to go in group to try more dishes😋Must get their fried omelette - crispier than potato chips! and the tomyum noodles which the soup is so so so addictive! Their kangkong and chill dips really bring you to Thailand with the spice level as well😂🇹🇭 but then you have to spend $3 per cup for the iced thai milk tea to cool down which i’m not a big fan of the price point 🌚 … overrall will still go back for the casual vibes (reminds me of the old golden mile complex) and one of my favorite thai food place now in Singapore👍

Signature Minced Meat Noodles (⭐️⭐️⭐️⭐️⭐️) Aside from the usual suspects of minced meat and pork lard adorning the noodles, I enjoyed the pronounced umami flavour from the tee poh slices (dried sole fish). The sauce mix was on the sweeter side, and the chilli was legit potent to make me order a glass of teh o peng. The only thing I felt could be better was that the mee pok was slightly overcooked. I tried a sample of their kway tiao, which I thought was the better noodle option with its soft, smooth texture! While their "tonkotsu-inspired" soup may not be the opaque, creamy type you'd expect in your bowl of ramen, there's no denying its richness and umami-packed goodness from boiling chicken feet and pork bones for more than 8 hours. Every spoonful of the soup also comes with a lot of 料, which includes fish maw slices, liver slices and Fuzhou fishballs and meatballs. I enjoyed their homemade fish dumplings/her giao the most cos of the gelatinous wrapper. Not the cheapest BCM option at $8, but I think the amount of ingredients that came with the noodles speaks for itself! That said, they also offer the basic variant that everyone is more familiar with at $4.50/5.50.

White Kway Teow ($4) Having heard how great this store is from my friends & having a hubs who is a huge fan of BCM, we knew we had to make this trip down to try out No. 25 Minced Meat Noodle. We visited the store on a Sat late morning (11am) & was greeted with a short queue, which is perfect having heard how long queues can get at lunch hour. I ordered the simplest option of Minced Meat Noodle Dry & the owner asked if I could take spice & chilli padi to which I replied, sure & she said she'd make their special for me! I felt like I was in for a treat & boy, was it real special! Their concoction of sauces is amped up with bits of chilli padi in it, giving you that spicy kick without the usual sambal sweetness, packing a whole lot of punch to every spoonful! Definitely something unique & a must try if you like your noodles fry & with chilli!

Signature Minced Meat Noodles Heard a lot about this BCM stall comparing it with the likes of Hillstreet, etc and warnings of the long queues during lunch time. So I came early to be first in queue even before they are opened for business. As this was not long after breakfast, I tried to order the smallest portion for $4 but was told this standard order will not come with any soup. Huh? That’s a first for me, BCM dry with no soup. I promptly changed my order to the $7 Signature Minced Meat Noodles. Seeing how they cook my order, I got an idea why there is a long line during lunch time. Each bowl of noodles needs to weighed meticulously instead of approximation. And just like some popular BCM stalls, the ingredients like minced meat and pork are cooked in a pot separately instead of being blanched together with the noodles. This takes time. Back to my BCM dry mee Kia with chilli and vinegar. Firstly the soup. Being the first bowl of the day, it was not bland or tasteless at all. It had umami and also a tangy taste I cannot fathom. Not your normal BCM soup. The portion of noodle and amount of soup given was very small. I am not a big eater and I think I can easily go for two bowls so those who are really hungry need to consider whether to add noodles for 50 cents more. Speaking of noodles, my mee kia was slightly over cooked as it was not springy or al dente. The heat packed by the chilli sauce was a tad under par and there was not enough sourness. My advise is to ask for extra chilli and add vinegar by yourself when served. In the bowl of soup, there were four pieces of sliced pork, 4 pieces of liver, 4 pieces of fish maw and two fish dumplings plus minced meat. The liver was nice, not over cooked, the pork was normal but fish maw was very bland and mushy and the fish dumpling tasted like from the day before. And being the first customer, maybe it was from the day before. The one saving grace was the two small pieces of sole fish (tee por). They were crunchy and had a smoky after taste bordering on bitter. Very nice. Over all not a bad bowl of minced meat noodles but definitely not my first choice if I have to queue 30 minute or longer. And in my opinion, a little expensive at $7.

Zero Wastage Omakase w Kombucha Pairing Everything was nicely balanced and delicate , well thought through and well executed . Absolutely loved the apple flower kombucha digestive and the elderflower dessert kombucha .

Coconut Yogurt Cake (6 courses| $75++) The unanimous favourite at the table, the Coconut Yogurt Cake was smashingly good. Spotting a crisp almost crusty exterior, the cake alone was fragrant and not overly sweet. Coupled with the dollop of Chantilly cream and pickled stonefruit purée, it got that extra moisture and the pleasant sweetness of the nectarine. Yet, the icing on the cake was the shaved nutmeg and locally sourced laksa leaves which were fried to give the dish that texture and oomph.

Tropical Fig Leaf Jelly (6 courses| $75++) Embellished with preserved citrus, pomelo peels, and starfruit flowers, the gentle zing from the refreshing Tropical Fig Leaf Jelly was much needed after the mains and served as a palate cleanser of sorts.

Amigos - Beef was braised till soft with no tendons or fatty parts which I appreciated. - Enjoyed the brioche which soaked up the flavourful sauce, yet maintaining its integrity and surprisingly not soggy! - Sunny up was well-cooked with a slightly creamy yolk and tender whites 🍳 [8/10]

Chamwitch - Honey glazed and black forest ham could be more moist with more cheese as some bites were quite dry with the brioche 🍞 - Onion jam gave a burst of sweet savouriness. - Hashbrown was a bit over-fried and crunchy hard at the edges, would prefer it thicker. [7/10]

B.E.C ($14) B stand Bacon, E stand Egg (scrambled), C stand Cheese. I always ordered their signature sando before venturing other flavour in their menu. I felt that their ingredients was quite filling tbh but the taste was quite creamy and jelak tbh.

Abalone Gim Pasta After a not-so-impressive dinner two years ago, I went back to Anju recently for their Abalone Gim Pasta ($34). As that odd girl who orders an entire plate of pasta (meant for sharing) all to herself; I really enjoyed the slurpy chilled noodles. With quite the chewy bite, the thin al dente strands were well-coated with oyster sauce, seaweed sauce and perilla oil. Tangy with hints of savouriness and earthy-sweetness. Dressed together with chopped perilla leaves, the plump sous vide sliced abalone was superbly sweet too, and fresh-tasting with a lovely buttery aftertaste. The aromatic greens and the inclusion of pickled shallots also provided a nice gentle crunch into the mix.

Bossam ($50) Pork Belly l Pickled Mushroom l Dried Squid l Dried Radish l Pickled Garlic Shoot l Baby Romaine Lettuce Wooow this was good!! The pork belly was perfectly caramelised, each piece had a nice char and smoky flavour, and was soooo soft and tender. It was pretty fatty, but still very meaty. It got a bit too fatty for me after a few pieces so I had to remove the fats. Sides were really nice too. The pickled garlic shoot was super good, felt like an interesting version of an asparagus. Dried radish and squid was crunchy and lightly spicy-sweet, and pickled mushrooms were p interesting, I didn’t expect them to be pickled so it was something different, having that sourness. Baby romaine was crisp and was a great vessel to hold everything. Thought this would also go well with rice! It’s a great dish, I would definitely have it again. Felt that portion was pretty huge.

Baek Kimchi ($7) White kimchi l Radish l Red Dates It’s white kimchi! With briny and sour flavours, it was rather refreshing, crunchy and delicate. The red dates gave a nice complementary natural sweetness. Worth a try!

Fleurette -

One Of The Standouts For Me From My Most Recent Meal There. Yes, I’ve had Donabe Rice several times (with different ingredients) and yes, I have had binchotan-grilled Wagyu Beef just as many times if not more. But having both simultaneously was a first for me, and we were even told to enjoy them together. Verdict: I loved the outcome! 😋😋😋 Those huge, creamy oysters that had been braised in sake, shoyu, mirin and loads of butter, were broken up before being mixed into the piping hot rice to be served to us in individual bowls. After slicing up the smoky, melt-in-mouth Miyazaki A5 Wagyu (it had a crazy marbling factor of 11), we popped the oyster rice on top and enjoyed a “surf & turf” of the most delectable and flavourful kind. I can’t wait to return to @fleuretterestaurant to discover what Chef-owner @tariqhelou has up his sleeves.

Minced Meat Noodle From Eunos BCM. Tasty bowl of local soul food. Have it as soon as it was cooked to enjoy the classic texture. So yummy!

Bak Chor Mee You probably have seeing them in many places now. The Famous Eunos Bak Chor Mee started their first stall here at Eunos, before expanding their business to a few places. Queue remain long at their original location. I gotten their signature bak chor mee in soup based. Sadly the alkaline of noodle pretty strong for me. The soup was savoury with lots of ingredients. I could have lots of minced meat in the soup which covered almost entirely of my soup, together with the pork lards.

Yesterday Lunch at Famous Eunos Bak Chor Mee, while my son was aiming the king of pao fan. The noodle were qiu qiu, the soup light garlicky and sweet from pork bones, the dumpling was ok for me but still prefer bedok 58 dumpling. 💰$4.7 (I add on dumpling) 📍Famous Eunos Bak Chor Mee. 7 Eunos Crescent.

Shinonome 東雲 Indulged in an exquisite Japanese Kappo-style meal at Ichigo Ichie, a charming 10-counter seat restaurant by Chef Akane Eno at Robertson Quay last month. The 7-course lunch menu, Shinonome 東雲 ($188++), was a culinary journey that began with a well-crafted Sashimi Box. This appetizer featured an array of delights, including assorted sashimi, Nasu & Uni, Tosazu Jelly, Chyabaragai, Edamame, and Tamagoyaki. The chilled dashi vinegar jelly paired perfectly with the briny uni, and the sashimi slices (amberjack, chutoro, and medai) were incredibly fresh. In Course 2, a refreshing Chawanmushi with roasted tomato and Yuzu Kosho provided a delightful tangy twist. The sweetness of the tomatoes and the citrusy notes of the condiment elevated the silky-soft steamed egg to comfort food perfection. Next up was Chef Akane Eno's Signature Somen, serving as a palate cleanser of sorts before the hot dishes. Pairing quite the premium of ingredients - sweet Kuruma Ebi (Japanese Tiger Prawn), creamy Uni, a light soy-based prawn broth, and Tonburi (Vegetable Caviar). Course 4, Awabi Tojimushi, showcased plump slices of abalone wrapped in silky Yuba and crunchy renkon, bathed in a comforting dashi-like sauce. My favourites emerged in the following two courses. Course 5 featured Hamo, Japanese pike conger eel, paired beautifully with sharp Kasundi (mustard sauce) and Yamatotoki. The deep-fried eel had a moist, flaky texture with a non-greasy crisp battered exterior. Course 6, Donabe rice, treated us to a wonderful mix of Miyazaki Beef Shigure-ni, with thinly shredded young ginger, and Arima sangho pepper on Koshihikari rice. Accompanied by steaming miso soup with aburaage, this rice dish had a mild, pleasant numbing heat and a fragrant ginger aftertaste. Lastly, Course 7 was a delightful conclusion with Houjicha ice cream, brown tea jelly, and a fruit platter featuring juicy muscat grapes and sweet musk melon.

chigo Ichie, Japanese restaurant located at Intercontinental Robertson Quay, Celebrates Sanpō Yoshi with Second Special Menu, sanpō yoshi menu available from 19 September to 19 October 2023, featuring courses which spotlight locally-sourced ingredients alongside other Japanese seasonal creations. Helming by Chef Akane Eno, weaves authentic Japanese flavours and quality seasonal ingredients into intimate personal celebrations of the passing encounter between chef and diner. I Feature : 💕Naibai Ohitashi Boiled Naibai served with fresh yuba, Japanese Karashi mustard and roasted sesame. 💕Kurobuta Kakuni Very special, the sweet potato skin served with tender kurobuta Kakuni and topped with negi and umeboshi. 💕Chawanmushi Smooth and silky chawanmushi consist of smoked chestnuts,topped with dashi and bubu arare 💕Premium Sashimi Feature trout from Lake Biwa and shin Ikura and Smoked yellowtail served with special housemade soy sauce 💕Chef Signature Miwa Somen My fav, Somen with prawn broth that made from grilled Japanese tiger prawns until fragrant before adding sake and mirin. So it’s very umami and served with kuruma ebi, bafun uni, and tonburi. Served with yuzu and chilli paste on the side. 💕Barramundi Harumaki House-made special miso is layered with Ah Hua Kelong barramundi, grilled maitake mushrooms and pickled chilli leaf, then rolled within a spring roll skin, fried till crispy and served with ginkgo. 💕Donabe Donabe using Koshihikari rice and Iga Beef as known as ninja beef, that pan seared and simmered in special beef reduction sauce of dashi, soy sauce and Mirin. Served with miso soup, pickled turnip and burdock root. 💕Dessert Housemade green bean ice cream with kaga Boucha jelly and persimmon. 💰$188++ per person - 7 course menu lunch 💰$350++ per person - 9 course menu dinner 📍Ichigo Ichie 1 Nanson Rd, #02-07A Intercontinental Robertson Quay Singapore, 238909

Sashimi Box Sashimi (Maguro, Aji, Onagadai, Ishidai) Yuba, Kinjiso, Dashi Jelly Hamaguri Clams, Tosazu Jelly, Namanori Fried Sayori with Salt Flakes (Part of the Shinonome 東雲 $188)

Lunch Pork MeatBall Quesadilla (S$9.50) The cheese flavour was quite overwhelming. Horchata (S$3.50) Flan (S$3.50) Actually want Peach Carlotas but unavailable. Note 📝 : Help yourself to various spicy sauces on the table such as PICO Naga Ghost Pepper Sauce.

Pork And Beef Tacos + Nachos Found a hidden gem in Novena, the food is great here:)

Surprisingly good Mexican Food in Novena Chanced upon this small restaurant when we were around Novena area. This hole-in-the-wall restaurant serves up amazing Mexican food. I found their quesadilla and nachos more amazing than their tacos. Will definitely be back for more! Love it when they provide a variety of Mexican sauces for you to try. Really adds to the whole experience. P.s try the ghost pepper sauce for the extra kick... if you dare 😛

Mushroom & Eggs Having been one of the more established names in the local cafe scene, La Ristrettos is probably one of the more hidden spots that only those in the know would likely to have checked them out. Located within Novena Medical Centre on level 8, La Ristrettos had recently re-branded themselves as Otto Pizza; an indication of a shift of focus for the brand. Despite its re-branding, Otto Pizza had retained much of the look of La Ristrettos for its interior — the only changes would have been to the signboard outside the cafe, and the removal of the La Ristrettos logo that used to be above the espresso bar; otherwise, the communal table in the middle, high tables and chairs at the windows and other interior decor have been retained since their revamp of the space some time back. With Otto Pizza being a concept that focuses more on sourdough pizza, much of the items served in La Ristrettos’ menu has been removed; the menu now features sections dedicated to pizzas, pasta, risotto, sides and breakfast — the pizza menu only being available from 12 noon onwards. The menu for beverages include a section dedicated to specialty coffee, whilst also featuring some special concoctions including an Iced Shaken Lemon Earl Grey, Otto’s Oranginar (i.e. freshly squeezed orange juice with iced soda water), and an Orange Juice. Sounding like a pretty usual breakfast dish that we would usually skip on considering how basic it sounds, the only reason why we actually had the Mushroom & Eggs was only because we had made our visit to Otto Pizza a little way too early for their pizza menu to be available for the day. The Mushroom & Eggs features fresh-baked sourdough, white button mushrooms and scrambled eggs; a fairly standard breakfast platter that some would find comfort in. The highlight of the entire dish would be the fresh-baked sourdough; using the very same sourdough that would be used for their pizza, the fresh-baked sourdough comes with little blisters from being baked in the high heat of the pizza oven. This results in a sourdough that is especially pillowy; the sourdough carrying a good tension as one pulls it apart by hand — it also was aptly dense and provided a good chew. Flavour-wise, the fresh-baked sourdough carried a distinct sour-ish tang that came from the fermentation process of the dough; nicely savoury as well at the same time with unsalted butter on the side that adds on for a smoother, creamier texture. The other elements such as the white button mushrooms and scrambled eggs were decent; both items being those that offers no surprises, the white button mushrooms have been sautéed to further bring out its earthy notes, while the scrambled eggs comes suitably runny with a hint of creaminess that was well-balanced against the egginess that is going on in there. It does seem that La Ristrettos have been straying away from being a mainstream cafe that is part of the third-wave coffee movement these days — the folks had also recently opened another concept named Black Cherry Roastery at Bijou in Pasir Panjang which attempts to be a more serious Italian trattoria that also serves up pizza and pasta with a good variety of side dishes. Perhaps this is also behind why La Ristrettos had also decided to make the change in the new year — naming themselves as Otto Pizza and making a menu change to focus serving up sourdough pizza instead. Whilst we were unable to give their sourdough pizza items a go during our visit to Otto Pizza, we were pretty impressed by the fresh-baked sourdough that was served with the Mushroom & Eggs — itself probably being a testament to the sourdough pizza that they serve up. We were also particularly impressed with their espresso-based coffee; incredibly smooth crema and being very well-pulled despite it being a Flat White or a Caffe Macchiatto Lungo — one that comes with a medium body and fruity flavour profile that provided quite a good kick as a morning perk-me-up. We might have not given La Ristrettos a proper try during their run back then, but Otto Pizza does seem like a new beginning for the folks of La Ristrettos that we would likely see them do well or better than they have had before; all that whilst still being that hidden nook that they had been known for whilst still being La Ristrettos.

Fried Tilapia Bruschetta We were looking for great eats in the Novena area and we came across La Ristrettos, which is a cafe hidden on the 8th floor of Novena Medical Centre. It is pretty crowded if you are planning to head there for lunch on a weekday, so do be prepared to head down at 11+ if you wish to head down to avoid the queue. We ordered the fried tilapia bruschetta as their savoury bruschettas seem highly-raved on Burpple. Note that these are not your typical bruschettas as they are pretty big and are definitely enough to fill your tummies! The fish comes with tartar sauce and generally resembles a dish of fish and chips without the chips, and was served atop a slab of sourdough toast. The toast was fairly hard and definitely required some effort to bite. Nonetheless, while the dish was an interesting combination (fried fish on top of hard bread was a first for us), we thought it wasn't exactly wow. The dish was priced at a pretty average level of $15++, but it was certainly sufficiently filling! We would be happy to head back to La Ristrettos to try out their coffee as we heard that their coffees are great.

Cajun Shrimps & Scrambled Eggs Ordered one from the All day breakfast list. Portion just right. Will come again to try other dishes