This is where I learn to eat Banh Xeo properly - swipe left for progress. Authentic banh Xeo should be served with rice paper wraps too. The food here is well-seasoned and very homely as well. I utterly enjoyed the beef stew, albeit a lot like Chinese 姜葱牛肉.
We chanced upon this place in the tourist night market and was attracted to its colourful facade. Boy the food is strange and strange in a way I’m not sure if it’s traditional Vietnamese or touristy Vietnamese. [1] Cao lầu : traditional lye rice noodles with greens and pork from Central Vietnam. The texture and taste is strange to me and the taste is slightly sweet. Could this be a Central Vietnam trait?
[2] fried wanton Hoi An style - topped with what seems to be frozen peas, carrots and corn in a tomato sauce, again, quite sweet? [3] staple Rice Rolls [4] lemongrass pork that is, you guessed it, sweet
We chanced upon this place in the tourist night market and was attracted to its colourful facade. Boy the food is strange and strange in a way I’m not sure if it’s traditional Vietnamese or touristy Vietnamese. [1] Cao lầu : traditional lye rice noodles with greens and pork from Central Vietnam. The texture and taste is strange to me and the taste is slightly sweet. Could this be a Central Vietnam trait?
[2] fried wanton Hoi An style - topped with what seems to be frozen peas, carrots and corn in a tomato sauce, again, quite sweet? [3] staple Rice Rolls [4] lemongrass pork that is, you guessed it, sweet
[1] : frog in lemongrass and chilli (~S$3.80)
[2] and [3]: Oc Ram - spring roll with mashed snails (~S$3.20)
[4] : Grilled Oysters with Cheese (~S$4.20) [5] : Mien Hai San - stir fried glass noodles with seafood (~S$4.50)
[6]: Low bamboo stools that gives me anxiety because fearful of breaking them.
Coincidentally our local guide arranged for lunch here the next day and we got to try some local cuisine such as this Bà nh Xeo - a sizzling pancake filled with shrimp and vegetables, not unlike a Vietnamese taco of sorts. It is tasty and fresh and with many dishes in Vietnam. The spring rolls and main dishes were safe familiar food that I guess cater to the palate by way of Caucasian tourists in SEA. Is this place worth the queue? I should think not; Singaporeans should at the very least go eat street food or somewhere that’s predominantly locals.
[1] bánh bèo : steamed rice cake with shrimp and crackling served dipping sauce, or what I called Vietnamese chwee kueh
[2] Bánh Ram : same same but different: rice wrapped shrimp dumpling on a huge crackling disk [3] : Bánh Uát : basically chee cheong fun with shrimp.
Burnt Ends has been on a radar for a some time, before their Michelin and Asia’s 50 Best; this treat has been long coming and the expectations I had were met. Read more on the blog - #linkinprofile
The smooth chocolate with pandan note is clearly reminiscent of kaya but without the cloying sweetness nor oiliness. A great gift for kaya toast lovers and foreign friends.
The two liquids are meant to not only add colour to the stew but also soften the meat. Dredging the cubes beef in flour is also key to a dark stew; the 3rd picture shows deglazed liquid after frying the beef pieces. I still need to experiment the recipe but feel free to replace your processed beef broth with some instant coffee (about 3-4 tbsp in 1L water for 1kg if beef) and balsamic vinegar (about 1-2 tbsp). The coffee did give a bitter aftertaste initially but trust the process! Keep cooking and you’ll be rewarded with a flavourful dark stew.
I’ve pretty much forgotten about this halal chain since my schooling days and was pleasantly surprised when I visited again recently. The greaseproof paper is such a great way to keep the grill clean and reduce charring. Love the vegetable bar too for my lettuce with bbq meats. My favourite item was the black pepper mini squid - succulent and tasty with each bite. I would suggest not to let them upsell you with premium items or steamboat soup; the regular buffet bar is plentiful enough.
My only contribution was a packet of frozen ssamgyetang (ginseng chicken soup) and the photo styling. My sister made japchae (stir fry potato noodles) and gimbap (rice roll). The feat was - we raided the fridge and pantry for all the items - did not need to leave the house for this feast.
$4 for this big bowl of meehoonkueh (that appears hand cut and not from the factory) with copious amounts of minced and sliced pork, spinach and 2 prawns. The fried onion is crispy and soup not too salty. Can’t wait to go back and try their dried version which now seems promising!
