Thai crab meat dry curry, the curry is typical Thai curry which is not too strong, generous crab meat cooked with eggs that creates this silkiness texture, with some chunks of bell peppers, i had it with omelette rice topped with kaylan steams. Yummy...Sublime.. so glad i tried this one! You should ask them to reduce the saltiness a bit if you don’t like things to be too salty like me. Apart from that, if you are a crab meat and curry lover, this is something you have to try!

First bite, WOW! i have been wanting to try these chicken wings and when they opened a branch in Maxwell i was so happy. For someone who grew up in an island where good shrimp paste is commonly used, and produced locally, i like everything with shrimp paste/belacan or terasi we call it in Indonesia. It has this umami taste that can boost any dish, i even experimented it in a prawn aglio olio pasta, so very good! Anyway, this Har Cheong Gai deserves the title one of the best in Singapore, if not the best, well the best i have tasted so far. Marinated for 2 days in shrimp paste, and it takes 2 batters to create such crispiness that is just.. perfect!!

Chendol or Cendol is an iced sweet dessert that contains droplets of worm-like green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia including Indonesia and Singapore. It reminded me of my childhood when my mother used to make her own cendol, with pandan for natural flavouring and daun suji for natural green colour commonly used in Indonesia. In Indonesia, they sometimes add jackfruit and sometimes tape (fermented cassava) into it. This stall located at Old Airport Road Hawker Centre serves classic one, one with red bean and the one with XO durian purée. Greedy me asked if i can have added red bean to the durian one. She said: sure, it will be $3.50! Perfecto! I asked for another spoon of coconut milk, which i was happy about. I really like the fact that the texture of the cendol itself are soft (which i prefer) as sometimes it could be too starchy and hard. And they are not neon green which i sometimes cringe of and stay away from! And for a durian addict like me, the fact that it has durian, yes.. absolutely recommended!

Considered one of the best, if not the best, fishball noodle in Singapore, raved by many, Song Kee serves super tasty Fishball Noodle. There are options for $4, $6, $8, greedy me of course ordered for the $8. I am glad the noodle portion is normal and not too big. Make sure you ask for the chili sauce with the noodle which makes a difference as the shrimp paste umami-ness game is strong. The $8 portion comes with three types of fishballs, fried tofu with fishball filing, her kiao (fish dumpling with minced meat filling - Chinese ravioli!). The her kiao was the star of the dish, soft and goey filing. So good, i even then bought the uncooked ones (80 cents per pc, min. 10 pcs) to bring home. Song Kee, I vow to return for more.

Thin slices of Yonezawa Beef grade A4 are quickly seared in front of you, after caramelising the sugar and other sauces blended in. The US Prime Beef, leaner cut of beef and cheaper option available. But why not go for a more flavourful one? Truly enjoyed it as super quality ingredients resulted in great flavours. The set comes with soft sesame tofu (served with wasabi paste, even though fresh wasabi would had been better), soft onsen tamago egg for dippping, or it could be poured over, and miso soup. They also serve two types of vegetables pickles. Be ready to queue outside as it does not take reservations.

After reading a review of Chalk Farm’s kueh salat, i couldn’t resist to stop by and bought their Kueh Salat. For those who don’t know Kueh Salat, it is a peranakan sweet snack/dessert with sticky rice as base and the classic one is with coconut pandan custard. Chalk Farm sells the classic Pandan, Gula Melaka version and Durian Kueh Salat with MSW durian. I tasted the Classic Kueh Salat, the pandan custard was so creamy melt in your mouth soft. But i have to specially mention their Gula Melaka Kueh Salat, the sticky rice is so soft with hint of black sticky rice flavour which is mixed in, and the gula melaka custard is to die for!

Back to my favourite place for soya sauce noodle, this time i ordered extra dumplings and char siew, me always extra, always! 😁 i ordered upper thigh part of the chicken but it somehow lost in translation and i got the whole leg, no problem! The seller said she was afraid i won’t able to finish them all, i said no worries, i finished them all of course! The chicken was as flavourful tender and juicy as alwas, with that special sauce and the spring onion condiment takes it to the next level, the dumplings were tasty and the char siew this time was so juicy as i had the fattier part! I will keep coming back to this place!

Walking pass “Labarador Malay Stall”, i spotted someone having his Lontong, the colour of the “kuah” (gravy) was so intriguingly yellow that made me turn around and ordered one myself.
I asked for extra rendang which resulted in doubling the price from regular lontong $3 to $6 for lontong with additional rendang. Fair enough.
Lontong sayur is a common Malay breakfast in Indonesia including in Padang.
Lontong means rice cake and sayur means vegetables. There are many different versions with different vegetables, could be just the classic cabbage carrot and long bean or the exotic ones like young jackfruit or fern tips.
This one is the classic one found in many places in Singapore with cabbage and long beans, with extra friend bean curd/tofu and boiled egg plus serundeng (spiced grated coconut) on top made it so appealing.
And the taste.. I was hooked ! It was so good, not so strongly heavy/lemak but it has a good balance of the spices all together, dominantly turmeric i have to say (which i really like) with galangal and lemongras.
I have tried their Nasi Padang before which was ok, but this lontong sayur is one of the best i’ve had in Singapore.

Good morning! Reminishing the good old days when they were still at Telok Ayer Hong Lim Green Community Centre, where i enjoyed the breakfast overlooking the green pastures. This local kaya toast created a twist of the local kaya toast with Italian style bread, ciabatta toast and orange ciabatta toast which made me choose this over the other same types of kaya toast cafe. They claim that their granulated kaya spead is handmade daily with natural ingredients and no added preservatives. I had my usual Kopi C Kosong which didn’t dissapoint and oozy soft boiled eggs. The standard of the orange ciabatta seems to dropped a bit, the ciabatta i had was a bit tougher than normal, or perhaps i had a bad batch? Well, i will still return again next time!

My favourite item from the tasting at Tokyo Joe, slices of sous vide chicken breast with cheewy but soft noodle in very tasty consommé. Simple few quality ingredients with superb cooking technique. This item is currently is not in the menu but will be in their upcoming menu soon.

Slices of tender beef with cameralised onion and nameko mushroom, all the things i like, with light hint of truffle oil. Topped with slices of seaweed and pickled ginger, and an oozing onsen tomago. A pleasant delight for red meat lover like me.

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First dish to try on my first Burrple tasting tour with other burpplers. The cube chunks of tuna, hamachi, salmon seasoned ala minute by the chef on top of white rice, topped with generous amount of seasoned scallops, cubes of tomago, seaweed, chopped spring onion and fish roe. Nice balance of the seasonings, even though i still prefer the fish to be normal slices intead of chopped in cubes, as somehow i think the combination of the seasoning with the freshness and sweetness of the fish would be more prominent, but this version is still oishiii!
Thank you Burrple for the invite to explore Savourworld, and Tokyo Joe for the delicious dishes!

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