Tuna sashimi, wasabi mayo and caviar - sounds like they'd make the ordinary white pizza a hit-wonder doesn't it? Unfortunately, this write-up isn't so much about how succulent the toppings were on this one. Rather, it's more about the extraordinary Parmesan-layered crust that saved this meal from being lacklustre. Gosh, it felt extremely sinful to pick up slice after slice just so I could chew on the amazing crust with the ba-kwa-like (haha) texture. Oh, Parmesan dreams~
This simple cut of a chicken thigh is infused with the smokiness of a charcoal-grill-done-right while the amazing sea salt works its magic into every inch of meat, skin, what have you. I'm at a loss for words describing the meal I've had tonight at Suju... wonderful, just wonderful!
The feeling you get from the very first bite down to the very last of this silver cod is simply quite exquisite.
After all this time (since the Freshness franchise left our shores), I'll still proclaim that this is my favourite of all cheeseburgers.
I can't think of anything about this dish that will leave your beef-loving spirit (if you have one) broken. A palatable, small but deep bowl of moist Japanese rice drenched in sweet soy, buried under strips of fatty wagyu, shaved seasonal truffles and an inconspicuously hidden soft-boiled egg. Sounds good? Does indeed. It also looks good, and tastes good. So it's easy to see why customers would come to this bar-restaurant just to order a bowl of 'gyudon' only, we were told.
The story of the forgotten veggies turned out to be a successful one, and it's made up of two packets of enoki mushroom, one large onion, a whole garlic and three stalks of celery. Honestly, that was a lot of enoki to handle and I admit I was being very liberal with the onions and garlic here. All I added was a teaspoon of cooking oil and pink salt which is the secret behind every successful Mission in the Kitchen. I think I just found a name for a new board. Anyway, this could really replace the usual vegetarian bee hoon fix.
This stall's pretty popular; don't expect them to go the extra mile to provide you with excellent service. It's my second time patronising this stall. The first happened a really long time ago. As with most lor mee, the starchy brown gravy makes the dish look very appetising, but always doesn't taste as good as it looks. My partner and I both agreed, however, that the fried fish was awesome, because it was really crispy. After this meal was done, our mouths stank for all the right reasons - I love my raw garlic.
All I had for lunch today was Little Breakfast Things made up of good ol' muesli soaked in cold, fresh milk and blueberries. The cold, the crunch and natural sweetness made this simple breakfast a very satisfying lunch.
You know your partner has a craving for meat when she orders this much for the both of you. There were fish, prawn, pork and more pork. My favourite is still the one made of pork but this just wasn't the best I've had.
With the addition of corn, too little spinach, ham and cheese. I really really like the curry here, yummy~
Coincidentally, my first visit to Truffs happened on my birthday. The day turned out so well for me and this chocolate cake was one of the many contributing factors. Visually, as a slice and a whole, it is Stunning. The high gloss on its ganache was so appealing it made the cake feel like it would be 'The Most Perfect Chocolate Cake', if you ever titled food like that. The cake is also way taller than your average cake from coffee joints, making it appear almost Regal. And yes, every word describing this cake deserves to start with uppercase. It is so tall that the waitress who served us had to be extra careful setting it on our table, haha. Now the cake, in all honesty, looks better than it tastes. No wait, before you think it isn't good, it really isn't what I meant. I mean, being completely in love with the way it looks means something has to be compromised, right? One must better the other if not nothing will really stand out. That's my theory on this one. So, back to the chocolate cake - it is good, really good. The cake appears to be super filling because the slice is huge but its sponge is actually very airy. Therefore, it is very light in taste and texture and its lightness complements the thick, bitter-sweet layer of truffle goodness which lies in between the outer ganache and sponge, and horizontally between two equal heights of sponge. I'm describing it in detail here because I believe that the cake was also designed the same way - with much thought and precision. Sigh, eating this cake was simply sheer pleasure, and I wish to be back again if I'm ever in the area..
