A must-eat at this joint! The restaurant mixed up our grilled fish order with someone else’s and it seemed like it happens quite frequently: they were unfazed and quick to rectify. Nonetheless will advise all to check your order once it arrives. Will return for spicy fix!
The menu instructed us to mix the noodles for 20 seconds for optimum taste. With the copious amounts of spring onion, seaweed, minced meat and a soft boiled egg, the ramen is flavourful. The sauce sticks to the noodles well and with additional vinegar and chilli oil, it may resemble bak chor mee but it’s so much more. The thick ramen and sauce makes every bite a burst of flavour. Served with a small cup of chicken soup, this little joint is busy during lunch but still served up awesome food. Recommended!
A vegan minimal-cooking tofu salad with pea shoots, mushrooms (boiled), edamame and tomatoes over a whole box of silky tofu. The dressing is a ginger sesame soy dressing that is perfect for such Asian ingredients.
The prep is easy- cut up chunks of carrots, celery, onion, garlic, and red capsicum and broil them in the oven. In a pot, fry up some spicy chorizo or spicy salami before adding the vegetable mixture in and add water. Add stock if you want something more savoury. Flavour with some herbs and paprika before adding tofu and a can of chopped tomatoes and blitz with an immersion blender to get a light but creamy soup. Add sour cream or Greek yogurt for a luxurious thickness.
A must-eat at this joint! The restaurant mixed up our grilled fish order with someone else’s and it seemed like it happens quite frequently: they were unfazed and quick to rectify. Nonetheless will advise all to check your order once it arrives. Will return for spicy fix!
The menu seemed to have changed the last time I was there; I very much preferred the previous plate with the thick cut home fries. That seems to have disappeared from their menu. Brunch is getting more and more expensive in Singapore, especially with the frankly exorbitant tax AND 10% service charge which is compulsory even in a place with slow and inattentive service. I think I’m going to stop eating brunch and spend my money on something more worthwhile.
The soup tastes succulent and doesn’t need milk to taste almost creamy. Will be back for more!
Served alongside roasted fine beans and capsicum for a delicious #lowcarb lunch.
Despite the order chit brouhaha, the steak at Stirling Steak is no frills, well charred on their charcoal grill, and well seasoned. Slathered with avocado butter, no sauce is needed for their steaks. The porterhouse combo for two includes 500g of porterhouse on T-bone, 200g of Angus hangers, grilled vegetables and fries. It’s great for carnivorous days where you just want to wolf down a hunk of meat. Stirling Steak is a casual steak place at affordable price tag. I’m totally gonna amass more people to eat the Tomahawk steak together.
The burger is moist - as good burgers should be - the mushrooms tasty and full of umami and the tomatoes lending a welcomed acidity to this indulgence. The chicken burger (Colonel Weirdbeard) is also another great choice with succulent fried chicken.
The Kavorka- crispy fried chicken, cheesy sauce, coleslaw, pickles and chipotle sauce. Juicy messy cheesy yet crispy, this burger is best devoured. The beef is the McDowell, with double patties and three types of cheese. What is unmissable is also the chilli cheese fries that is overflowing with crazy yummy beef chilli and cheese. We also had a peppermint milkshake to complete this pilgrimage to easily the royalty of burgers.
