Can you see what is peeking Out Of The Bun? The Thicc Chick of course! 😂

Before you get your ideas all twisted, Out of the Bun is a new local burger concept that is young, fun loving and expresses their love to the world in the form of burgers!

The Thicc Chick, one of its best sellers (and our favourite!), and all other burgers are made inhouse, which explains the freshness of the ingredients and the pipping hot sides and burgers that you will receive. The Thicc Chick, with its crisp exterior but tender and juicy meat within, is a delight to have! The pickles added more crunch and a bit of tangy, sourness that refreshes your palate with every bite. A good burger indeed!

If you are looking to dine with a vegetarian friend, they also have plant based options; the IMPOSSIBLE and TINDLE burger.

With an array of happier & healthier options to choose from and using the freshest ingredient to curate the ultimate burger, @ootbsg doesn’t skimp on the quality of their ingredients. They are definitely very generous with their serving sizes as well. It’s in the name! The generous portion sizes is what makes their burgers out of the bun; where the bun to feelings ratio is justified making your meal less guilty and more happy.

Hokkien Mee cooked by a ex-limousine driver; Chef Goo Red Sea Prawns Fried Hokkien Mee was born out of the Covid pandemic when the owner’s driving livelihood was affected.

The stall specialises in a variety of seafood centric dishes, including Clams Hokkien Mee and it’s signature Red Sea Prawns Fried Hokkien Mee, which I ordered but without prawns 😅

Upon receiving my meal, I was surprised at how generous the portion was and the amount of ingredients that came with it. The broth that the noodles were cooked in was really rich; prawn lovers would love this. But thankfully for me, I managed to hide it with the generous dollop of chilli given. The pork lard, sotong and thick strips of pork belly that topped off the dish gave it a rich flavour and you can clearly taste the distinct flavour of each of the ingredients through this umami-laden mess.

No trip to AVHC is complete without an avocado drink. My choice of poison has always been Mr Avocado although standards seem to have dipped a little. Guess I would give King Avocado a shot next time!

sourced from the finest Japanese Wagyu genetic, this was so good on its own but when paired with the bone marrow jus reduction, this was simply divine

marinated for 48 hours with a cardamom & thyme rub and sous vide for 72 hours, this melts into a delicious caramelization when grilled. You get every cent of your money back with each bite of the succulent pork. The black garlic puree flavoured with dill oil went marvellously well with it

cooked in lobster broth for sweetness with lashings of crab meat in each bite; no wonder that this is one of the signatures here

this dish was one of our favourites of the night! Salt baked beetroot smoked for peatiness served over a river of peas and pistachio emulsion sounds like a weird pairing but every element of the dish went superbly well

Marinated for 24 hours with mint & coriander seed, topped with fresh ikura smoked over your choice of woodfire, & red snapper fish floss made in-house. This was a combination of sweet and savoury that excited my tastebuds. The smokiness of the ikura added a perfect finishing touch.

What goes best with porridge? Savoury foods, of course! At Goldleaf, a family restaurant which serves Taiwanese Chinese food since 1971, there are plenty of comforting and savoury food items to choose from to go with their sweet potato porridge.

To celebrate their 50th anniversary, the restaurant is offering an ala carte BUFFET promotion with 50 dishes to choose from, at just $50 for 2 pax on Mondays to Thursdays. Value for money!

Some of the dishes that we have tried were:
- Japanese Cold Beancurd with Chye Poh & Garlic
- Salted Egg Fish Skin
- Pan-fried Omelette with Chye Poh
- Ginger & Scallions Flower Clams
- Steamed Pork Patty with Salted Egg Yolk
- Goldleaf Crispy Chicken
- 3-Cup King Oyster Mushrooms
- Wok-fried French Beans with Taiwanese Olives
- Curry Leaf Chicken
- BBQ Pork Bun
- Steamed Siew Mai
- Dessert

The curry chicken was flavourful and super homely while the riceball dessert was excellent! I would order many helpings of it!

In support of the local community and in line with Shake Shack’s ideals of sourcing incredible ingredients from some of Singapore’s best confectionaries, Shake Shack Westgate will be presenting the exclusive Peelin’ Cherry-fic concrete, a re-inspiration of the classic banana split. Featuring a vanilla and chocolate custard base, the concrete is a blend of fresh bananas, caramel sauce, crunchy sugar cone shards and Lemuel chocolate chunks by home-grown Singaporean bean-to-bar chocolate maker, Ronald Ng. Topped with a cherry, the Peelin’ Cherry-fic concrete balances rich chocolatey flavors and fruity aromas.

If you can’t take beef, opt for the classic Chick’n with an upgraded Black Truffle version that is topped with fresh rocket leaves and house-pickled shallots.

To celebrate the opening of the 8th outlet, a loaded Black Truffle Burger, Black Truffle Chick’n and Crinkle Cut Fries topped with black truffle sauce, will be debuted first at Shake Shack Westgate from 30 October; and at all other Shacks from 4 November till 31 December 2021.

The Black Truffle Burger, an all-natural 100% Angus beef cheeseburger, is topped with swiss cheese, crispy fried shallots, fresh rocket leaves and black truffle sauce, delivering layers of rich, savory flavors. I thought that the flavours mixed well with each other, with the arugula cutting through the strong aroma of truffle, making the latter more acceptable and palatable if you are a non-truffle person like me.

For the entrees, we had the Chicken Cutlet Curry Rice ($6.90). Think a huge piece of juicy, chicken cutlet served on top of rice that is slathered with thick and fragrant curry. The runny yolk of the sunny side up that came with it was great as well! I also love the cabbage that came with the meal; the soft cabbage paired with the crunch of the cutlet was a great pairing. Very reasonably priced if you ask me! However, I would love for there to be more curry gravy as the middle portion of the rice did not get to soak up the goodness of it.