if you’re planning to have a meal here, theres a simple selection of bagels with sweet and savoury fillings. the new red curry chicken sounded the most substantial, and it made for a hearty brunch. juicy grilled chicken and lightly pickled vegetables sandwiched between a crusty dense bagel. very satisfying.

This deserves a special mention too. Not your usual egg tart custard, but instead a creme brulee that's bound to be a pleasant surprise on first bite. Crusy was and perhaps a tad too bit paper-crisp.

I'm not a big fan of artisanal western bread, but this certainly blew me away with that delicious cream cheese atop a pungent garlic bread spread. So so good. Toss it in the oven for an even better experience.

The alcoholic drink menu is pretty extensive, at least a few pages long, with only a few non alcoholic options. The martini here was alright, not the super potent ones but yet with a good splash of alcohol.

If I had to pick a favourite from the meal, that would be this beef brisket prata. This was done a la quesadilla style, with chunks of beef and cheese sandwiches between a crispy oily prata. Have it when it’s hot. This made for a real sinful and artery-clogging treat.

This was meaty and tender. I know most people would prefer the gameyness to be muted but I for one like there to be just a little of that pungency to give lamb it’s unique flavour. Enjoyed the way they added spice as a crusting, something you don’t see all that often in restaurants.

Had been eyeing the coconut pork ribs prior to coming but was informed that it’s been replaced to a sweet masala flavoured one. Sweet and sticky reminiscent a little of the usual bbq pork ribs, but with a kick from those fragrant indian spices. Pork was tender and fall off the bone, with a good meat to fat ratio. Only gripe I had was being shoved to a hot table downstairs on the sweltering weekend afternoon, when there were aircon seats upstairs.

I love bar cicheti to so when i heard an ex chef had started his own stall, just had to give it a try. Yet another case of high expectations not being met. I mean it’s a decent carbonara by hawker standards, but cutting costs means you get the usual creamy pasta without the decadent richness of yolks and parmesan. Pork lard lends an interesting twist and was fragrant albeit rather tasteless.

Not your usual hawker center cockles, these are almost twice the size which make for a great mouthfeel. It’s also slightly undercooked so it’s briney and clammy, just the way I like it.

The chicken here is pretty average. It isn’t the most tender or tasty but still pretty good as a snack, and made yummy with the Thai chilli.

The small portion here is the real version of the boat noodle, served as a bite sized portion for ease of handing it over from the boats that traverse the Thai canals. You’ll need at least five of these to make a main, but it’s great for sampling what they have to offer here without worrying about being overloaded with carbs.

The pork was great. Fried until crispy and fragrant but hardly oily at all. This went superbly with the Thai chilled sauce. Went great with the heneiken bucket.