[NEW MENU] I think I’ve found my soul mate.

Aptly named “Soul Mate” ($36), I fell in love with this dish at first bite. The amaebi or spot prawn was plump and firm in texture and tasted ever so sweet. Perched atop the prawn was the perfect complement, a smooth, sweet yet salty dollop of uni. It’s pieced together with a petite brioche that goes well with the accompanied fruity tosa jelly. My advice would be to first have a bite without the jelly spread and then a second bite with it.

The Soul Mate is a new addition to Akira Back’s menu that was relaunched in early November 2018.

[NEW MENU] I think I’ve found my soul mate.

Aptly named “Soul Mate” ($36), I fell in love with this dish at first bite. The amaebi or spot prawn was plump and firm in texture and tasted ever so sweet. Perched atop the prawn was the perfect complement, a smooth, sweet yet salty dollop of uni. It’s pieced together with a petite brioche that goes well with the accompanied fruity tosa jelly. My advice would be to first have a bite without the jelly spread and then a second bite with it.

The Soul Mate is a new addition to Akira Back’s menu that was relaunched in early November 2018.

Perfect for the colder, rainy weather we’re currently having.

It was colder than usual and I wanted something to warm the body and the soul. So I dived right into Ramen Keisuke Kani King which specialises in ramen with crab broth. I opted for the rich soup with the flavoured egg ($15.90++) and the broth was love at first slurp. The pork was tender and the ramen had a good texture as what you can normally expect from all Keisuke concepts. Which is better, crab broth or lobster broth? It’s subjective. Some can only take lobster broth for so long before the richness overwhelms them while crab is easier to manage but lobster does still taste lavish and hearty which I do love once in a while.

Perfect for the colder, rainy weather we’re currently having.

It was colder than usual and I wanted something to warm the body and the soul. So I dived right into Ramen Keisuke Kani King which specialises in ramen with crab broth. I opted for the rich soup with the flavoured egg ($15.90++) and the broth was love at first slurp. The pork was tender and the ramen had a good texture as what you can normally expect from all Keisuke concepts. Which is better, crab broth or lobster broth? It’s subjective. Some can only take lobster broth for so long before the richness overwhelms them while crab is easier to manage but lobster does still taste lavish and hearty which I do love once in a while.

Perfect for the colder, rainy weather we’re currently having.

It was colder than usual and I wanted something to warm the body and the soul. So I dived right into Ramen Keisuke Kani King which specialises in ramen with crab broth. I opted for the rich soup with the flavoured egg ($15.90++) and the broth was love at first slurp. The pork was tender and the ramen had a good texture as what you can normally expect from all Keisuke concepts. Which is better, crab broth or lobster broth? It’s subjective. Some can only take lobster broth for so long before the richness overwhelms them while crab is easier to manage but lobster does still taste lavish and hearty which I do love once in a while.

HEYTEA 喜茶, China’s most popular tea brand with over 110 outlets, is finally opening its first overseas outlet right here on our shores TODAY! It’s reported that people queue for hours just to have a sip of its beverages. What’s so special about them I wonder?

HEYTEA is actually the original inventor of cheese tea. Now it does sound like a mismatch. Cheese and tea? Cheese and fruit juice? Little did I know that these seemingly unconventional pairs actually work like a dream.

There were so many options available that many customers (myself included) might stumble at the counter contemplating their choice. I had the Ever Spring ($5.50) from the cheese tea category. Upon first taste, my friends and I simultaneously let out an “ooooh” sound, a physical tell that we were concordant that it was awesome. The tad saltiness from the cheese foam complimented the classic earthiness of oolong while the matcha dust and floral fragrance of the tea elevated the drink. It was like nothing I’ve ever had before.

I’d also recommend the matcha cheese tea for similar enjoyment.

Sushi that’s unparalleled in value.

I haven’t posted about Ryo Sushi before because it’s one my favourite sushi haunts and I didn’t want to make it harder to make a reservation for myself. But it’s well known now and time to give it the recognition it deserves.

I’ve been here a couple of times and the standard of the nigiri has always been of high quality - consistent freshness and sizes. However, the omakase may differ from time to time due to the seasonality and availability of seafood but it’s always good. My favourites include the scallop (hotate), the chūtoro with housemade shoyu foam, otoro, cured akami with yuzu zest, cod fish sperm and of course, anything with uni.

Sushi that’s unparalleled in value.

I haven’t posted about Ryo Sushi before because it’s one my favourite sushi haunts and I didn’t want to make it harder to make a reservation for myself. But it’s well known now and time to give it the recognition it deserves.

I’ve been here a couple of times and the standard of the nigiri has always been of high quality - consistent freshness and sizes. However, the omakase may differ from time to time due to the seasonality and availability of seafood but it’s always good. My favourites include the scallop (hotate), the chūtoro with housemade shoyu foam, otoro, cured akami with yuzu zest, cod fish sperm and of course, anything with uni.

How did the Bib Gourmand 2018 awarded chicken rice fare?

Finally made it down to Thai established Go-Ang Chicken Rice after it has been opened for three weeks on our shores at NEX. The original store in the Pratunam district of Bangkok has been operation for over five decades and has been awarded the Bib Gourmand 2018 in the Bangkok edition of the Michelin Guide.

I was so excited for the idea of Thai-Hainanese chicken rice. I imagined the aromatics and the flavours to be amazing.

In reality, the flavours were muted and far from what I expected. (Expectations really kill.) The rice was too oily and rather hard. The chicken though tender and a good portion for its price of $4.50, lacked flavour. Its homemade sauce lacked depth compared to our homegrown red chili sauces.

Overall, it’s normal chicken rice. I would rather go to my favourite haunts where they have kickass chili and where I don’t have to queue so much and pay for GST + service charge.

How did the Bib Gourmand 2018 awarded chicken rice fare?

Finally made it down to Thai established Go-Ang Chicken Rice after it has been opened for three weeks on our shores at NEX. The original store in the Pratunam district of Bangkok has been in operation for over five decades and has been awarded the Bib Gourmand 2018 in the Bangkok edition of the Michelin Guide.

I was so excited for the idea of Thai-Hainanese chicken rice. I imagined the aromatics and the flavours to be amazing.

In reality, the flavours were muted and far from what I expected. (Expectations really kill.) The rice was too oily and rather hard. The chicken though tender and a good portion for its price of $4.50, lacked flavour. Its homemade sauce lacked depth compared to our homegrown red chili sauces.

Overall, it’s normal chicken rice. I would rather go to my favourite haunts where they have kickass chili and where I don’t have to queue so much and pay for GST + service charge.

Big black beauties.

And of course I’m talking about Yan Ting’s rendition of har gow priced at $10 for 3 pcs. It’s steamed crystal shrimp dumplings with Chinese olives and encased in a squid ink skin. Though the squid ink is too subtle to notice by taste, it definitely turns a lot of heads with its bold appearance with gold flakes. The har gow besides its showy antics, is fundamentally great as the dim sum is plump, fresh and crunchy.

Value for money udon!

As I was browsing the stalls at Food Republic at 313@ Somerset, the affordable prices at @tempurafujisg caught my eye. A beef udon at $6.90 (I actually got it at $5.90 as the stall was having a beef promotion) just got me sold. In addition, the prawn tempuras were only going at $1 a piece which is unheard of in Singapore.

Taste wise, the broth isn’t as great as other places like Tamoya but the beef slices and tempura are up to par. For $5.90, this place is a steal for udon fans like me.