peperoni pizzeria is no stranger to many of you but did you know theyâve recently revamped their menu introducing new dishes thatâs bound to satisfy even the pickiest of tastebuds?
Take for example their Citrus Avocado with Ice Plant. As someone who vehemently dislikes vegetables, I found this dish strangely likeable. Comprising of Avocado, Ice Plant, Cherry Tomato, Red Radish, Orange Segment, Ricotta Crumb, Hazelnut and Orange Vinaigrette, this was a citrusy and refreshing dish thatâll do well in kicking start your appetite.
Located in the coffeeshop is Old World hougang outlet. Their fried porridge and bak ku teh is no stranger to anyone! tried their Signature Bak Ku Teh (Dry) which is suitable for sharing between 2 pax. It was sweet and lightly spicy, with a generous amount of chunky pork ribs that were both tender and succulent at the same time. My only qualm was that it could have been more fragrant.
Apart from mains, they also offer various sides such as Braised Chicken Feet, Beancurd Sticks, Tau Pok, Large Intestines that you could order to complement your mains.
Located in the coffeeshop is Old World hougang outlet. Their fried porridge and bak ku teh is no stranger to anyone but it was their affordable Seafood Cheese Bee Hoon that caught my eye.
Every strand of beehoon is coated with their thick and creamy cheese sauce that was both savoury and sweet, with the sweetness likely coming from the seafood which they were pretty generous with as well. The sauce is rich and gets heavy on the palate after a while so Iâd recommend getting this for sharing instead!
Located right at the junction of circular road is @cochungvietnameserestaurant , which is quite the âhotspotâ during lunch, both literally and physically given how itâs packed with office workers and contributing to the blistering heat and heartless humidity. They do have air conditioned seats but theyâre limited and usually allocated to those who have made a reservation to which I was clearly not one of them.
Taking a look at the menu, youâd find that all the classics are there and priced affordably. Decided to go with Pháť Bò (Pho Beef Soup) and though I havenât had much good phos before, I thought this was everything it should be! My pho arrived in a huge bowl, where the slippery rice noodles laid at the bottom in a tangled mess and was topped with a handful of vegetation at the top, ie coriander, spring onions, beansprouts. The thinly sliced, raw, beef ribeye laid beautifully in the bowl, adding a nice shade of red to the overall aesthetics. Served in a metal pot on the side is the beef broth which is made with their family recipe and secret ingredients combine with slow-cooked beef bone for at least 10 hours. This steaming stock spots rich savoury depths in which you could really tastes the essence from the long simmering hours and will have you chasing the last few droplets around the bowl with a spoon. When pouring the broth into the bowl, the heat of it does help to slightly scald the ribeye, deeming it more cooked and safer for consumption.
It is a dish to which I would return time and again for comfort more than anything else but next time, Iâll make a reservation at the air conditioned areas sheesh đĽľ
The pasta was a little disappointing - bland and limpy, I felt it could do with more flavours! Special shoutout to the friendly staff Justin who took in my feedback and was really pleasant to talk to! Would be back again for the lovely ambience!
It is impossible to get nice photos of the food here since the neon pink and purple light filled the restaurant. That said, I did had an enjoyable time here with live band coming back on in Singapore again with the restrictions lifted. While the food was rather mediocre, 1 dish did stand out for me though - the mala karaage. It was essentially like a 螣ĺ鸥, where the chicken was coated with a thin layer of batter that crackles with each bite you take to reveal the tender and juicy chicken within. Absolutely addictive, I find it hard to stop at 1 and polish off the entire bowl in no time!
The Mac and Cheese was pretty textbook, nothing much to shout about and acted more like a comfort food that you order to go with your drink. As with all mac and cheese, please have this hot before it cools down and becomes stale. Portion may be a little small for some but I believe that's a calculated move given how it can be jelak to finish an entire bowl by yourself so consider ordering this to share!
This is a delayed post but I felt there was nothing special about the food that warrant such a long queue? I WhatsApp the number to order for delivery but there was no reply so I went down on a friday afternoon to place my orders - line moved pretty fast as I was 4th in line when I got there at 11ish? Though, my experience may not be the most accurate since I took away my food, it should probably taste better if I eat there? Nevertheless, I wonât be paying them a visit anytime soon.
Then came the assortment of makis that we ordered. The TFS Signature Maki is a platter of their signature makis all in one plate, perfect option for those of you who can't make a decision. We also gave their Ebi Fry Maki and Spicy Salmon Maki a try, which we slowly savour throughout the night, with accompanying drinks and friendly conversations - no better way to end off the night!
A hole in the wall (quite literally), this restaurant is hidden along an alley on Amoy Street and you'd quite possibly walk on by if you haven't been paying attention or intentionally looking for it.
We ordered a couple of dishes to share and started off with the Truffled Organic Ribeye Steak, which is a 200g NZ organic ribeye cooked to medium rare, topped with 5-6g of shaved truffles, accompanied by a bowl of grilled vegetables. Spotting a nice shade of copper red, this was flavourful and tender to say the least.
Ended my meal with the Love Potion which tastes as good as it looked! Itâs a sweet floral drink that was refreshing and invigorating đ â¨
The Crab Cake Benedict was pretty tantalising as well, where the sweet-savoury flavours of the deshelled crab meat were packed together, giving it a slightly chewy texture. The bacon perched upon it was thin and crispy, providing an element of crunch to cut on the monotony.
