äžæŻéžĄ is a classic Taiwanese dish and one of my must-orders at @tai_one_wei; a relatively new Taiwanese restaurant along North Bridge Road (reservations are a must as theyâre usually packed!).
Named as such as the gravy is usually made with just three ingredients; rice wine, soy sauce and sesame oil, @tai_one_weiâs version is the best Iâve tasted! Glossy and glistening gravy coating amazingly silky and tender chunks of chicken, easily the best dish of the night, and weâre already looking forward to visiting again.
@wildcoco.sg serving up some serious competition in the nasi lemak scene! Hands down, one of the juiciest, meaty chicken legs Iâve had, with an addictive crispy fried spice blend that perfumes the entire chicken. Generous with the anchovies and peanuts too, I had a great experience creating spoonfuls of different textures and flavours. Personal preference; I do usually enjoy a slightly sweeter sambal with my nasi lemak.
Did anyone else realize how happening Fortune Centre is now compared to my SMU days? @wawasg specializes in lala (which were great), but their cockles are what really grabbed my attention.
Was shocked at the size of these! Slightly intimidating, these are the biggest cockles Iâve had but WaWa handled this cold dish perfectly. If youâre a fan of Putienâs cockle dish, this is very similar, with less garlic.
The hip aesthetic might have drawn me to @dawnkissa, but the quality coffee and in-house bakes is what will keep me coming back. I had their iced white with oat milk and it was one of the smoothest cuppas Iâve had in a while. That said, the homemade Pandan Gula Melaka Cake was divine! Heard firsthand from the owner that they go through a tedious process of extracting the pandan extract themselves; giving it its distinct colour and fragrance.
On the other hand, the Slut wasnât bad, but we found it hard to justify the price for fancy egg and soldiers. Itâs tasty though; with a oozy egg in a bed of creamy mash for you to dip into, but if youâre hungry, youâre gonna have to order more food!
Was in the area early and the queue for @eggslutsg was pretty short, so why not? Had the highly recommended Fairfax Sandwich and their signature Slut ($11) for a pretty good weekend brunch. Definitely get the Fairfax, the bun is delightfully fluffy and light, coupled with the pillowy scrambled eggs, will have you feel like youâre biting into clouds.
Is it worth the hype? Iâd say itâs worthy of a visit if the queue isnât going to take ages. The vibes are good and had me feeling like I was a bit of a tourist!
Overcoming this mountain of seafood in @dancingcrabsgâs The Ultimate Trio might seem daunting, but one bite in and you wonât be able to stop! An 800g crab, battered fish and soft shell crab, and white prawns are married with a rich and fragrant dry scallop hae bi hiam sauce (that you can (and should) scoop up with a spoon). The intriguing addition of popcorn might seem out of place, but this curiously savoury-sweet popcorn pairs amazingly well with the umami seafood flavours.
The B.E.C ($12) is their iconic breakfast sandwich featuring a thick slab of juicy bacon, eggs in the form of scrambled eggs and habanero gribiche, and smokey American cheddar. A breakfast that is definitely overflowing with goodness (but Iâd recommend to split halfies with a friend).
INSANE sandos from @46mittsu! A bite out of the Beef Sando and we were smitten by the crazy tender smoked beef brisket that had this gentle, fatty pull as you bite into it. The whole pickles might seem much, but itâs absolutely necessary to cut through all that meat.
@habitatcoffee has just moved into my hood (behind NTUC), and itâs pretty insane the variety of cafes in Lavender now! This comforting brunch item was everything I needed after a morningâs workout; a flakey grilled salmon fillet on truffle infused scrambled eggs over a slice of sourdough. Good food and good coffee, made even better by the modern minimalist decor.
Failed to get a table the first time, we came back to @taiersingapore with a vengeance (and a booking). Confident in their recipe, no changes to their spice level is allowed in their signature sauerkraut fish; mildly numbing with a pleasant heat, balanced nicely with the generous heap of the pickled vegetables in the broth. While this ought to be comfortable for most diners, I definitely know some would prefer options to spice it up a notch!
Besides the silky smooth fish slices, we also added on some bouncy beancurd and tang hoon ($3/each) which helped to provide some variety. Overall, definitely enjoyed the meal, especially with a big bowl of rice, though the prices are a bit steep to have too often. Do note that walk-ins are not allowed, so do make an early reservation if youâre planning a visit!
Do yourself a favour and try the Century Egg Tofu ($7.80), different from the Chinese kind, this one comes slathered in a creamy, umami century egg sauce, shredded crab stick and tobiko.
