Fries. Creamy Mushrooms. -$26

Finally visited the latest cafe to pop up at Tiong Bahru. The decor here is great and there's a nice Parisian chic feel to the place. The Angus Beef is definitely a dish to consider when dining here. The Beef was cooked to perfection, with a lovely hue of pink in the center. The creamy mushroom was also nice and rich, a great accompaniment to the steak. You can also dip your fries to mop up the creamy sauce. Can't wait to come back to try the other dishes. Reservations are a must for brunch or lunch here.

Overall this was nicely done and well balanced in flavour. The seared prawns had a lovely char and nicely plump. The basil pesto was a nice touch to balance the sweetness of the carrots as well. The risotto was cooked well too, the perfect consistency that's not too wet or dry. I would definitely be back to try their other creations as well.

Squid. Bullhorn Pepper.
Yet another simple and stunning dish from Chef Aaron Turner. 3 ingredients with distinct flavours harmonising with each other on a plate. The sweetness of the onions, the squid bringing the savory flavours of the sea and the heat of Bullhorn pepper sauce. The squid and the onion were cut like noodles, making this dish almost a play on bibim Naengmyeon (spicy cold Korean noodles). That bullhorn pepper sauce was almost like a gochujang sauce. A very clever dish that played both with Flavours and texture.

Squid. Bullhorn Pepper.
Yet another simple and stunning dish from Chef Aaron Turner. 3 ingredients with distinct flavours harmonising with each other on a plate. The sweetness of the onions, the squid bringing the savory flavours of the sea and the heat of Bullhorn pepper sauce. The squid and the onion were cut like noodles, making this dish almost a play on bibim Naengmyeon (spicy cold Korean noodles). That bullhorn pepper sauce was almost like a gochujang sauce. A very clever dish that played both with Flavours and texture.

It was such a pleasure to revisit Chef Aaron Turner at his new restaurant Igni. We last visited when he was at Loam where we were blown away by his food then. This time round, we were blown away once again. It's no surprise they won Australian restaurant of the year in 2017. Here, the combinations of ingredients are simple yet mind blowing and delicious.
The squab has been glazed with and marinated with molasses , then slow roasted over wood fire. Here, the squab was cooked to perfection, the meat was tender and had a lovely hue of pink on the inside. This has to be one of the standout dishes at Igni!

I decided to try their Kway Teow after noticing a queue at their stall. Jason is a Son of Penang and was formerly the Chef of the British high commissioner. The Kway Teow was well fried and there's a good wok flavour to it. Although this is no where close to the originals in Penang, this is a good alternative if you are craving for Penang Char Kway Teow.

-$15

Probably one of my Favourite dishes from Candlenut ever. A must order whenever I visit. This is a truly unique and original creation by @malcolmleeee. I still remember trying it for the first time at the old Candlenut in Chinatown where I was really wow-ed by it then and still am now. This dessert showcases the Buah Keluak in a whole new light. You get that bitter sweet savoury notes melded with different textures of the chocolate crumble, pop rocks and even a slight hint of spice from chilli specks, forming a perfect harmony that still pay homage to its Peranakan roots.

Covent Garden Prawn Mee is one of them. Originally located at the Covent Garden Food Center, they moved over to Havelock food Center after the Covent Garden area was marked for redevelopment. There is perpetually a Long queue every time I visit. I tried the dry version this time. It's not too bad, the Chilli and noodles were good. The soup wasn't bad, it was slightly watered down but there was depth in the flavour. Overall, a decent bowl of prawn mee. There's definitely a taste of nostalgia eating here.

Some fishes also evolve with the change in season. Known as Hamachi in other seasons, Buri is the evolved form of the Yellowtail or Amberjack in the winter. During the winter season, they gain more weight and the meat becomes fattier. With a little aging, the marbling in the meat becomes more obvious as well. Buri is only available during the winter months so do catch it before Spring arrives!

Some fishes also evolve with the change in season. Known as Hamachi in other seasons, Buri is the evolved form of the Yellowtail or Amberjack in the winter. During the winter season, they gain more weight and the meat becomes fattier. With a little aging, the marbling in the meat becomes more obvious as well. Buri is only available during the winter months so do catch it before Spring arrives!

Here the chicken is tender and juicy. What's so intriguing about Arnold's fried chicken is the spice mix that they use. It's a homely and familiar flavour that hits close to home. Maybe that's why I enjoy Arnold's so much. Eating it brings me back to the days of school canteens and Pasar Malams. A taste of nostalgia and the good old days!😊

These are my two must haves at this food center. This is partly because that's what my dad would order whenever we visit here. Memories become part of our taste preference and shape how we eat. Hopefully we have enough hawker legends still around for us to share with the next generation...