The sear on the dory fillet was perfect while keeping it soft. The tom yum sauce was very creamy with a generous serving of mussels, clams and prawns. Loved the pasta salad too!
The decision to opt for clear soup was made after seeing reviews that the usual broth tasted artificial. When ordering, I was informed by the waitress that the usual level of savouriness/saltiness could be more overwhelming for some customers so I chose the less salty option. This ended up being a wise decision as the less-salty option was already quite savoury for me, someone who has a savoury tooth. So do opt for the less salty option if you have a low tolerance for saltiness. The chicken drumstick was still as tender though a longer time on the grill would have made it more perfect:) Appreciated the extra touch of flavour added by the yuzu peel too! Though clear, the soup was still full of flavour 👍🏻
The recommendation to these rolls couldn’t be any more appreciated after having the not-up-to-expectation rolls at Plain Jane. The sponge cake here was very soft yet firm and tasted really fine. The cream was of the perfect ratio to the sponge cake. The kaya cream was very fragrant and not too sweet. For the matcha, I could taste the tea flavour which I thought was sufficient and not as subtle as the reviews. Sadly, the azuki bean flavour was almost non existent, given its limited amount in the cream. Nevertheless it’s great flavour made up for it.
This place had been on my wish list ever since it made its debut on instastory and yes, I finally had the chance to try it.
We had the unique looking meringue roulade and popular yuzu. Totally enjoyed the meringue roulade as the meringue pastry was really airy and so special to be used as the ‘sponge’ of the swiss roll. Somehow it reminded me of eating Ritz Apple Strudel. As for the yuzu, I thought it just felt light and refreshing on the palate. Nothing too impressionable about it. Oh ya, the sponge cake of the swiss rolls served here seemed to be on the firmer side, for those who prefer a firmer texture to their cakes:)
The swiss rolls here are pretty pricey for their sheer sizes, so do come on days where Burpple Deals are valid (unfortunately I went on Good Friday) to make it feel more worthwhile.
With or without the noodles, the price tag of this set remains the same. The number of decently sized yong tau foo pieces (beancurd, bitter gourd, mushroom, fish and pork balls, fried wanton and wuxiang) is totally dependent on your luck as it can hover between 6 to 8 of them. The springy noodles were tossed in pork lard and topped with minced pork. So yum! Definitely missed this old school taste/ 古早味!
According to my mom, you might be delighted to find dried oyster wrapped with meat if you were to join the morning crowd!
Was really surprised to see such a generous portion of abacus seeds at such a wallet friendly price tag. Each of the abacus seeds was huge and had a nice chew to it. Just as any traditional recipe, they were stir fried together with minced pork, mushrooms, dried shrimps, shredded woodear and spring onion! So happy to be able to discover this new place as the abacus seed seems to be a rare find these days:(
Love love the cake as the espresso was so rich and strong! The texture of the espresso cream was almost pudding like, sitting on top of a chocolate cake base. Maybe the espresso was a little overwhelming on the taste buds as i could not taste any of the chocolate cake. Nevertheless I really enjoyed it so I am guessing that this might be well liked among the coffee lovers. Well as for hei, I think that the intensity of the chocolate has been watered down:(
Enjoyed the crispy bottom of the dumplings with delectable meat fillings. However the greasiness got to us after a few dumplings and we were thankful for the neutralising effect of the black vinegar and ginger shreds. The skin was a little thick for us too.
Came across this new stall at the ground level of CCK MRT station and decided to give it a try. Truthfully, I really have no idea what this is called (flatbread?) but I think the Chinese calls it 煎饼! To win the creative point, this new chain has decided to call it 锅盔😂 Other than the classic red bean filling, there are other options but they are mainly variations of different pickled vegetables. There’s even an order called 全家福 where they mix all the pickled veg together.
Upon ordering, the Chef would place the pre-prepared dough into the tandoor for baking. We were lucky to be saved all the waiting when the Aunty in front of us decided to give up her red bean 煎饼 for the 全家福👍🏻 The crunch was totally addictive and the red bean filling was not very sweet. Light as it was, it’s definitely a good snack for tea break.
Just had to get the upsized version to make all the queuing worthwhile. They were really generous on the char siew slices, braised mushrooms and ping pong sized wanton. Oh ya for the fried wanton at the side, please note that they are just wanton skins with no meat filling. Haha it took me some time to get over it because I felt cheated for thinking that they were fried wanton (FYI I am a huge fan of fried wanton).
All these aside, I just had this humongous love for their noodles! It was SOOO springy, totally deserving all my thumbs and big toes up! For those of you who prefer softer noodles, this might not get into your good books. But it’s definitely getting into mine:)
Loved how palatably chewy the handmade kueh was. The soup version might have been a wider choice as the unevenly kneaded pieces of kueh ended up sticking to one another. The chilli sauce was sure packed with a punch so please do ask for less spicy if you have low tolerance for spiciness!
Definitely one of the best eats for my night. The crisp on the seared sous vide salmon was a delight. The size of the salmon was very reasonable too. The mountain of Kinmemai brown rice the meaty salmon was sitting on was perfectly cooked. Pouring in the light bacon green tea dashi, the dish was a great enjoyment against the back drop of sour fermented ume, sweet cherry tomatoes, crunchy rice bits, nori and shiso. Yum!
