Better Vietnamese food than I can find in Singapore!
For the phở tái bò viên or beef phở with rare beef and beef meatballs would be the super tenderness of the rare beef slices! It probably has to do with the quality and freshness of ingredients one can find right here in Western Australia that can outcompete with whatever we can get in Singapore.
Upon entering the restaurant, you will be teleported to the 90s as you encounter the typical no frills Asian decor, which also matches the character of the food, traditional and no frills.
Unpretentious dining among the vineyards of Mandoon Estate.
This chargrilled chicken was perfectly cooked through and through. Even though it had a slightly crispy exterior, the interior was juicy and tender. Really love the grilled cauliflower and the salad mixed with quinoa, dukkah and pomegranate.
An exceptional brunch at Hylin.
Looking at the menu, my eyes just zoomed into this gargantuan beast named the Open Brekky Burger.
Two beautifully poached eggs burst with golden yellow runny yolks when impaled. A sweet and savoury melody of bacon, American cheddar, avocado smash, a crispy potato rosti smothered with chipotle sauce. All that served in an open pretzel bun. Delish.
Fresh seafood at Kailis!
Didn’t know what to expect when the kitchen said it uses Spanish mackerel for its fish and chips (A$33) but later discovered that it’s great! The crispy fried Spanish mackerel was firm and had a solid centre coated with a light and non-oily batter exterior. The two filets were accompanied by thick chips, a citrus relish salad and the house tartare sauce.
One of my favourites within the Somerset area.
Whenever I’m in the area and I feel the need to indulge in some sinful eating, I would consider the ayam panggang set from Riverside Indonesia BBQ.
The grilled chicken is immaculately tender with the meat easily falling from the bone. The sweet kecap manis makes this dish so addictive.
Can’t believe this is all for $4.50.
Located at the Market Street Interim Food Centre, the stall boasts a long queue during lunch hour. Fret not as the queue moves steadily quick.
The wanton mee comes in two sizes, $3.5 or $4.5. The $4.50 portion (as pictured) comes with a generous amount of glistening char siew as well as noodles. It also comes with fishcake, bakchoy and fried and boiled wantons. I’m still shocked by how huge the portion as I almost didn’t finish the bowl.
Can’t believe this is all for $4.50.
Located at the Market Street Interim Food Centre, the stall boasts a long queue during lunch hour. Fret not as the queue moves steadily quick.
The wanton mee comes in two sizes, $3.5 or $4.5. The $4.50 portion (as pictured) comes with a generous amount of glistening char siew as well as noodles. It also comes with fishcake, bakchoy and fried and boiled wantons. I’m still shocked by how huge the portion as I almost didn’t finish the bowl.
Salmon belly for my belly!
The salmon belly sukiyaki & tempura set is really worthwhile. Besides sliced flame-seared salmon belly chunks, there's vegetables aplenty like enoki and shiitake mushrooms, spinach and napa cabbage as well as silken tofu. The set also includes Prawn and vegetable tempura, rice and miso soup.
This place is one of my favourite places to have sukiyaki because the sukiyaki broth is sweet and not too salty and the salmon chunks are thick and firm.
My favourite go-to place for Udon!
Casual and uncomplicated, this place serves great sanuki udon whether it’s just chilled or with a hot dashi broth. For me, a large sanuki egg beef udon hits the spot. Help yourself with unlimited wakame, chili, spring onion or tempura bits to flavour the broth to your own liking.
My favourite go-to place for Udon!
Casual and uncomplicated, this place serves great sanuki udon whether it’s just chilled or with a hot dashi broth. For me, a large sanuki egg beef udon hits the spot for me. Help yourself with unlimited wakame, chili, spring onion or tempura bits to flavour the broth to your own liking.
My favourite go-to place for Udon!
Casual and uncomplicated, this place serves great sanuki udon whether it’s just chilled or with a hot dashi broth. For me, a large sanuki egg beef udon hits the spot for me. Help yourself with unlimited wakame, chili, spring onion or tempura bits to flavour the broth to your own liking.
A simple & light dish.
A dish that can’t go wrong, the scallops & cold pasta. Beautifully seared scallops line atop a generous clump of chilled angel hair pasta. It’s accompanied by a seasoned seaweed salad that has been marinated with truffle oil and yuzu ponzu.
