This might look ordinary, but it was one of the most memorable dishes served that evening. Every bite into the umami-packed mid wings delivered an addictive savoriness as the juicy meat, attached to the crispy battered skin, ripped off the bone easily. A rich fermented shrimp flavour tells you just how well the beautiful pinkish meat had been marinated.

I wouldn’t mind pairing it with a pint of Hippy Berliner to reduce the grease; A refreshing, sour, hoppy, fruity tasting beer inspired by traditional Berliner Weisse ales. Soured naturally by live cultures like those in a probiotic drink, I thought I even tasted a hint of lychee.

By the way, @orhgaotaproom is a partner on #burpplebeyond!

Thank you @burpple for inviting and Sam from @orhgaotaproom for hosting!

New item in the list of bar bites coming your way soon on Orh Gao’s menu! The juice bursting from each bite into the warm deep-fried mushrooms was indeed satisfying. Well-seasoned with paprika powder and a tangy garlic aioli to dip in. Highly recommended to pair with their Sierra Nevada Pale Ale, not to be missed.

Thank you @burpple for the invitation and Sam from @orhgaotaproom for hosting!

1-for-1 with #burpplebeyond!

The strong release of wok hei here reminded me of that in a plate of Penang Char Kway Teow. Mousetail noodles fried with rempah, century egg, minced pork and prawn, shiitake mushrooms, spring onions. Very much a dish packed with heavy savoury flavours. It was the spicy rempah that, in my opinion, labelled this with a peranakan fusion identity. Only point to note was its saltiness, could be less heavy-handed.

1-for-1 with #burpplebeyond!

My first visit to @bccteastudio was unpleasant due to the impolite service, but the team was quick to respond for a follow-up, which I truly appreciated!

As compared to the first time when I had the brown sugar boba with fresh milk which I felt was average, I enjoyed the Cheeky Beeru of the Fantasies series which was recommended. A peach flavoured fizzy drink topped with a thick layer of creamy milk froth, made to look like beer. Delivered as per description, non-alcoholic, and goes really well with the lychee jelly recommendation. Only thing was that the milk froth got a little jelak till the end.

First sip of the brown sugar boba with Jasmine milk tea had me on a sugar rush, from the warm brown sugar. Thankful for the floral jasmine tea to counter that Despite that, the brown sugar was lacking smokiness and could have been caramelized further.

Warning: this is really not for the faint-hearted nor diners with low heat tolerance.

Served in a hot plate and lit with a flame torch right in front of your eyes, this flaming chick jumeokbap‘s spiciness is not one to be underestimated. Spicy chicken thighs in chunks, pickled radish, shiitake mushroom, king oyster mushrooms and a ball of seaweed rice. Just as the dish was lit with fire, my tongue was too, with the dish. Thought the combination of the side ingredients especially the rice ball was a little out of place in the dish, but overall still decent taste. Perhaps they might want to consider lowering the spiciness.

Joining the Butterfly Pea Nasi Lemak scene, @momokitchensg is a cozy, homely eating place at Jalan Bukit Merah that serves Malaysian fare such as Nasi Lemak and Penang Prawn Noodles.

Tucking into the baby blue-colored rice, I was first presented with a strong boost of aroma, distinctly accentuated by coconut milk. Grains were distinct yet fluffy. Accompanying on the side were roasted ikan bilis and peanuts, fresh cucumber slices and a slice of omelette topped on the rice. The star, the succulent chicken leg. As much as I was tempted to have the signature rendang, the throat didn’t allow for that. Despite so, the lemongrass chicken didn’t let down. Sous vide, the juicy chicken meat was easily torn off and was packed with citrus, aromatic flavours as the saucy lemongrass on top seeped through. Paired with a sambal that leaned towards the sweet without much spicy kick.

I’d probably be back to try the signature rendang chicken Nasi Lemak and Penang prawn noodles. Highly recommended to make reservations as seats are pretty limited and seemed short handed. (I did through Facebook for my previous visit, but they seemed to have missed it out though.) Note that the location might be a little out of the way.

🕙 10am - 3pm (Mon, Wed to Fri), 11.30am - 8.30pm (Sat & Sun). Closed on Tuesdays.

German burger grill HANS IM GLÜCK proves itself well of serving delicious, hearty burgers that are nutritious and healthy. With an extensive menu of beef, chicken, vegetarian or even vegan burgers and salads, there’s definitely something for everyone.

Each burger is served with fresh lettuce, red onions, sun-ripened tomatoes and the in-house HANS IM GLÜCK sauce, that’s comprised of vegan mayonnaise, wasabi and fresh tomato paste. You can also choose from sourdough, multigrain bun or even naked meaning without any bun for those who are carbs conscious.

I had the Zehnt burger with multigrain bun. The grilled chicken breast was massive, even longer than the bun could contain, and it was nowhere near a dry piece of grilled meat. In fact, the chicken meat retained its juiciness and tenderness, which was easily savoured. Complementing the chicken breast was mushrooms cooked in a slightly creamy 3-pepper sauce and herby garden salad. Pretty much enjoyed the burger especially with its firm buns, overall tasting healthy like a balanced diet of protein and a mountainous heap of vegetables, only exception was the red onion slices were too picky and pungent.

Ahh the grilled ibérico pork that really melts in your mouth! Grilled to a glistening golden brown, I thought it looked really oily at first, but I know I would eat this again when I tasted it. A good fat-to-meat ratio and lightly marinated with spices, just imagine the warm fatty portions slowing melting, so tender. Paired with fried patatas and aioli.

A classic Spanish tapas, Garlic Prawns, was lip-smacking. Generous portion of fresh juicy prawns in a mix of garlic, chili, olive oil, parsley, sherry. It’s one of those dishes that you should not hesitate to mop up every single drop of umami-packed gravy with the toasted bread sticks.

Nayuki has always been known for their premium fruit teas and soft euro breads. Having tried their affordable bottled cold brew teas, I was keen on trying their fresh milk black pearl.

Comes in a sleek bottle of 500ml, it’s interesting to still have a slot for straws on the cover. Unlike the other versions on the market, the brown sugar pearls here weren’t warm, yet weren’t overly sweet. They were also on the soft side, which I felt lacking on texture though this is probably personal preference. Blending with the cold pearls, the taste of the fresh milk seemed to be stronger than the brown sugar instead.

Enter @tapasclubsg and you would feel as if you are in a tapas bar in Spain. Rustic interior, especially the iron balconies with rose bushes, reminded me immediately of those in Seville. Researching on Tapas Club led me to its owner, Chef Jose Alonso, executive chef of Binomio, the only place that I would go to for an authentic paella.

Adorably looking like mini egg benedicts were the chorizo and quail egg on toast, prepared using dry-cured sausage from Ibérico pork on crispy Chapata bread. The bite-sized morsels were just right on the tastebuds, savoury without overwhelmingly salty.

Start the day off with a hefty breakfast bagel at @twomenbagelhouse. Whammer, a classic combo of bacon, scrambled eggs, cheese, smoked aioli, can’t possibly go wrong. Just look at that mesmerizing cheese pull. 😍 Paired this with the (sea) salted bagel as recommended, but it was too much of a sodium bomb since the fillings were already quite salty and there were large salt crystals on the bagel. Wouldn’t mind the overall smokiness but I would probably pair it with a seeded bagel the next time.

Nice chilling place but note the limited seating area that could get scorching hot in the afternoon.