Fusion food while innovative could be dangerous if the combination of ingredients don't go well. While the onion chicken depends heavily on the sauces for taste, it is bland on its own. The
honey butter chicken scores for its seasonings. The star of our meal is the pasta that has a subtle gochujang for spiciness, cooked in Aglio Olio style.
I have always been intrigued by the colourful noodle choices at Wong Kee. We ordered the tomato noodles with chicken cutlet that was fried to crisp and the spinach noodles with thick succulent char siew and dumplings. It has been on my must-eat list for quite some time now and I am stoked that it could be delivered by Grab. If you live in the West, the delivery costs may not be bad as its situated at Timbre+.
Had seen this popping up on social media so many times last year and have always wondered what would this taste like.
Happened to be in the vicinity so I finally got my hands on the Matcha variant. The green tea custard was so on point! I really like the matcha custard a lot. It was luscious and filled with bitter sweet goodness. The tart shell was buttery crisp and really goes well with the custard.
The bobbas were a little hard, which was an indication that they had been cooked for quite some time.Don't think they are great ingredients for bakes since their chewy texture is only possible if they are well hydrated in beverages.Nevertheless, glad to finally tasting bobba with tea custard tarts.
Their non-caffeinated specialty drink. It is a hot frothy version of bandung. Topped with a verbana latte art and decorated with rose petals. There is a ice version too which looks just as pretty.
This is a really authentic Korean eatery with majority of the staff: serving crew and chef all being korean. They serve really affordable korean food. The spicy seafood ramyeon pictured cost $13.90 and is totally worth it because of the huge portion of ramyeon and seafood: squid, prawns and mussels. Although not the best in terms of taste (nipong naepong is still my favourite), it's a place people would visit again because of its pricing and variety.
This new kid in the neighbourhood offers a different variant of waffle served with artisanal ice cream selection- crispy chocolate sticks like finger food which you could dip with the ice cream. Artisan flavours include dark chocolate, houjicha, fior de latte, pink panther, black sesame which are really interesting.
Its been a while since we visited Victor's kitchen, so we decided to get the classic dim sum--- like har gao, siew mai, liu sha custard bun and char siew chee cheong fun. The xiao long bao, our first time trying, is pretty delicious too. The hot piping gravy from the meat filling was heavenly. My favourite dim sum is the har gao:fresh succulent marinated prawns in a thin crystal layer. I wished there were more char siew bits in the rice rolls. Overall, i am glad to be back again after so many years.
The only Hidemi Sugino shop in the world, located at ginza tokyo. Known as the "nobel of pastry" for his delicious french creations, you get to try the award winning entremets at really affordable prices.
Surprised that there is crazy queue at 3pm for this. Fortunately, they served customers really fast and could converse with you in english. I ordered the half lobster and crab crab roll. Awesome buttery and fragrant buns, the ingredients used were so fresh and succulent. Everything was perfect except for the ingredients being too cold. Would have been perfect if the seafood are served piping hot.
Sorella cafe in jb offers really delicious desserts! Known for their over the top desserts, it is highly recommended to all the adventurous sweet tooths out there ready to brace the causeway. Ordered the chocolate variant of the signature bee hive waffle dusted with cocoa and served with dark chocolate haagen daz ice cream. Would definitely want to go there again to try the other items. Do check out their limited time festive menu.
At the right place at the right time, we da bao-ed at Yong Kee Seafood which only opens in the evening. The signature chao tar beehoon, was really a crispy beehoon pancake with pork lard, sprouts and green onions. Goes well with the sweet chilli sauce provided. The wuhua rou was to me the best of the takeaways: fried to perfection, the 5 spices blend forms the marination used as the batter for frying, which is eventually the delicious external crispy layer that surrounds the pork slices.
Ordered the signature pork chop bun, pork chop with fried rice and the HK styled fried noodles. The pork chop bun was really quite disappointing - the ingredients and flavours are so disconnected. The buns are buttery and crispy but doesn't go well with the mustard sauce, pickles and pork chop. Everything tasted quite 'separated'. The HK styled noodles on the other hand, was so heavily flavoured and the wok hei was overpowering. The pork chop fried rice is the best among our orders:great balance of flavours and ingredients.
