Housed within Arcade @ The Capitol Kempinski, El Teatro is a Spanish restaurant/bar and it is part of the Capitol Kempinski Hotel dining establishment line-up.

The menu features a selection of traditional Spanish cold and hot tapas and paellas.

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The stall is recommended by Michelin guide but we were apprehensive about trying out this beef noodle as there was no queue compared to the neighbouring stalls and the pictures at the stall front did not look that appetizing.

So we decided to share a small portion while we go for other food in the hawker centre. But wow it turned out that our earlier apprehension was unfounded, the beef brisket and tendon noodle was really enjoyable.

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The food here was robust in taste and full of flavour. The different texture and varied levels of spiciness, sweetness, nuttiness and “lemak-ness" of the different dishes just come together so well with the steamed rice. I especially enjoyed the beef rendang and curry chicken. Oh and the mee rebus was impressive too.

They say good stuff aren’t cheap and cheap stuff aren’t good but this place has proven the saying wrong.

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Do you miss Ah Pui's Satay?

The legendary Hainanese-style satay sold on wooden pushcart around Tiong Bahru area is now part of the permanent menu at 195 Pearl Hill Cafe where the old police headquarters were located.

Each of Ah Pui's pork satay comes with 2 pieces of lean yet tender pork loin and a big piece of lard in between. Very well marinated and perfectly grilled over charcoal grill on his now stationary pushcart in front of the cafe. Eaten with his homemade peanut sauce with pineapple puree, they are really heavenly good! For me, this is the BEST pork satay in Singapore!

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One of the best mutton satays in Singapore - Very well marinated, nicely charred and tender. The fat adds flavour and becomes crunchy in the grilling, that adds texture to the satay.

Wedang. #B1-19

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A messy plate of happiness and deliciousness!

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Kolo Mee for dinner.

I simply boiled the noodle and tossed it with pork lard, fish sauce and light soy sauce to retain the light colour of the noodle. For the toppings, I roasted some pork jowl Char Siew and sautéed some minced pork with garlic and fish sauce to create my version of Serawak Kolo Mee.

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Came here for the crab promotion (3 Sri Lankan Crabs @$49.90) and to reconnect with some of their signature dishes.

We had the crabs cooked in black pepper sauce which the family enjoyed very much. Although the crabs were not huge, the flavour of the fiery black pepper sauce was on point and truly finger-licking good!

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I did not ask but I am pretty sure they make their own chili sauce for their dry prawn noodle.

The delicious chili sauce is on point and comes with lots of whole dried shrimps. Together with the lard and shallot, the sauce gives an explosion of spicy umami deliciousness to the prawn noodle, which is served with huge prawns that are peeled and halved and generously-sized tender pork ribs.

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I almost cried but I did not.

But these char siew, roast wings and ribs moved me and made me emotional. The pork belly char siew has the right balance of fats and meat ratio, tender inside and very well caramelised outside. It fits my definition of very good char siew.

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This bowl of dry Bak Chor Mee Pok, from the same coffeeshop as Loo's Hainanese Curry Rice, comes topped with fresh prawns, pork slices, minced pork, pork ball, Teochew dumplings and braised mushroom. The ingredients are all very fresh and well marinated. I especially like the Teochew dumplings which are so full of sole fish flavour.

I don't fancy al dante mee pok but it should not be soggy too. The mee pok here is done just right with the right balance of lard, black vinegar and chilli.

I have not tried every Bak Chor Mee stall in Singapore but I dare to say this is one of the best out there. You need to have the patience though for every bowl of the BCM is slowly cooked and put together so the waiting time can be long especially during peak hours.

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Inspired by a tuna cheek dish I recently had at Oliva, I created this dish for our Sunday dinner.

Grilled salmon belly, jumbo tiger prawn and squid finished off with a homemade glaze made of veal jus and fermented SiChuan beancurd. Served with truffle mashed potato and roasted red pepper sauce and paired with a bottle of Maranges Premier Cru.

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