Both authentically Thai and Japanese, Reiwa Soba stands out as a very special stall located inside a quaint coffee shop at Kelantan Road. It rooted from a special partnership between the original Thai stall owner Owaran and regular customer Shinji, who introduced a spicy tsuyu soba dip inspired by soba restaurants in Tokyo.

The flavours complemented Owaran’s Thai food well and hence it evolved into Reiwa Soba. Soba here are made fresh from 100% buckwheat, hence giving a firm and yet slightly coarse-bitey texture, along with the subtle fragrance of the grain. The tsuyu was not very spicy, and it was quite different from regular tsuyu! Recommend to try this at least once!
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Both authentically Thai and Japanese, Reiwa Soba stands out as a very special stall located inside a quaint coffee shop at Kelantan Road. It rooted from a special partnership between the original Thai stall owner Owaran and regular customer Shinji, who introduced a spicy tsuyu soba dip inspired by soba restaurants in Tokyo.

Don’t forget to order the refreshing Mango Salad ($4/$7), a great side dish to complement the soba!

Both authentically Thai and Japanese, Reiwa Soba stands out as a very special stall located inside a quaint coffee shop at Kelantan Road. It rooted from a special partnership between the original Thai stall owner Owaran and regular customer Shinji, who introduced a spicy tsuyu soba dip inspired by soba restaurants in Tokyo.

The flavours complemented Owaran’s Thai food well and hence it evolved into Reiwa Soba. Pictured is the Chicken Soba ($10). Soba here are made fresh from 100% buckwheat, hence giving a firm and yet slightly coarse-bitey texture, along with the subtle fragrance of the grain. The tsuyu was not very spicy, and it was quite different from regular tsuyu! Recommend to try this at least once!

The simple fried hor fun (aka kueh teow/rice noodle/河粉) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kang’s Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good!
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Visually, it looked as expected and “the usual” but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal.
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Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kang’s version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, I’m not talking about dessert level sweet, but rather savoury-sweet, 鮮甜, which characterises Cantonese cuisine. Chef Kang’s tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.

Crispy Pork Belly ($38++) was unassuming, but yet made for a really nice snack! The crunchiness of the pork skin was 💯 and spices were quite addictive too! I liked how it didn’t feel oily, and hence don’t feel too health conscious when eating this okay 😇

Prawn Rolls with Salted Egg Yolk ($38++) served in cute little cups, as if the chef is asking me to eat it all in one bite, which I did 😚 the prawn roll had a really nice crunch through the prawns, tofu skin and vegetables, and combined with the addictive salted egg yolk, it made for a very flavourful bite indeed.

The salted egg yolk was creamy and slightly sweet, resonating the common inclination towards sweetness in many of Chef Kang’s dishes. No, not dessert sweet, but savoury sweet 鲜甜, a characteristic taste profile in Cantonese Cuisine. 😊

🧨 Presenting the Kurobuta Char Siew ($48++) served on a hot plate by Chef Kang! Beautiful char with a flavourful garlicky and sweet marinade glaze~ unlike the usual char siews, the chef’s rendition had the glaze still in a viscous form due to the hot plate heat, instead of a dried or poured-on glaze sauce, resulting in a flavour bomb of just-caramelised thick glaze when it reached the tastebuds 🤤

The meat itself was very tender, but a bit too tender to the extent it easily broke apart when taking it out of the hot plate. Like really much too easily, which is not a good thing 😅

In a recent tour around the north-east of Singapore, my friends and I came across Bee Kee Wonton Mee which serves an interesting and their highly rated Truffle Wonton Mee ($9).

The aroma of the truffle oil drizzled on the dish were quite strong and gave a new dimension of flavour to the beautifully done char siew. The noodles on the other hand, were inedible. Not sure if it was a one-off, but the alkali was so strong, so bitter that I wondered if I actually just ingested some industrial soap. 🤢

Have you been there recently? Was it a similar experience, or was I just unlucky? 😭 I don’t normally call out dishes like that, but I’m quite scarred from this tbh.

Felt like there was still space for a bit more, so we decided to get a little snack. Looked around Burpple, and decided on the Crispy Spiced Pig’s Ears ($10++). Very crispy indeed, with some satisfying chew from the cartilage and coated with an addictive spice powder! No wonder it’s popular!

We had the @entertainersg 1 for 1 vouchers, so ordered 2 Australian Striploin Steaks to share ($40++ each). The steak was thick cut with a nice melted herb butter, beefy and tasty, but was rather tough despite the medium rare doneness. Seasoning tended to the saltier side too.

In all, the food here is good and value if you use the entertainer or chope deals, but I’d only come back for the burger. There are much better steaks out there for the full price.

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Been hearing a lot about Moosehead’s burgers and finally got to visit them last Friday night with my college suite mates! The place was packed as like any Telok Ayer restaurant, and we only managed to book an 8.30pm slot the week prior.

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Tried the burger ($15++) and it was indeed very nice, with an appropriately sized juicy patty, enclosed together with melted cheese, bacon, caramelised onions, pickles and a very tangy sauce between the lightly toasted brioche buns. I liked how it was packed with the full beefy flavour and the textures went well within each top-to-bottom bite! Not the ultimate best burgers in sg, but it sure belongs way up the list!

Part of the tasting menu ($118++).

Really enjoyed Esquina’s Spanish Breakfast, featuring scrambled eggs, mushroom ketchup, chorizo and baked potato foam, all packed inside an egg shell! One scoop and the full flavours of a hearty Spanish breakfast can be tasted 😋