Recommended by @veronicaphua, I have been to Old Airport Road a few times but I never walked past this stall and its a pity I have not found this amazing place before.
The soup is slightly milky and full of umami and meatballs with some crunchy bits. The fish slices were generous and chunky. The $8 bowl also comes with 3 jumbo prawns. Overall the freshness of the seafood in this bowl stands out, along with the tasty soup, makes this a really good bowl of soup to go for.
Chocolate sea salt, something I have not tried before, was quite interesting. The saltiness compliments the dark chocolate cream pretty nicely together. The speculoos cake is decent and pronounced that biscuity taste between the cake layers.
The horror of CNY where most shops are closed for the occasion. With very limited choices, i decided to try something I had not had here before.
The briyani is fluffy and slightly fragrant, but the winner here surprisingly is the chicken. It was cooked perfectly juicy and has a slightly charred flavor on the skin.
Probably one of the most noticeable stall when you are in the area, this place sells affordable western food with portion sufficiently feeding two adults. The style of ordering kinda follows Daily Cut's shading on OAS style forms.
I have never been to this place before and boy am I glad. This place has quite a spread of dim sum brought out by servers on wheels. The food is great and quite affordable for groups.
Chendol ice cream worth going for. The real deal comes when you dig deep into the ice cream. It's not too overwhelming or sweet so it's just perfect for a warm day
Bunga Telang, known as blue pea flower, is well known within the peranakan culture. Similar to the mee siam, this is made from scratch by chef. The fish otah is smooth and doesn't have a pungent fishy smell to it.
Chef Fred said to come on Saturday as he has more dishes to offer. Although there are limited space, with the passion to make the great traditional dishes from scratch, this place is a hidden gem for me.
Found this newly opened peranakan eatery run by the family of Baba Fred. Long time home chef Baba Fred said the food here are made from scratch and it clearly shows in this dish. The assam paste has an authentic taste, with good amount of tangy spiciness and fragrance of powdered peanuts. It's a really small store so get cozy.
For ramen at this price and with a reputation of a Michelin Star award, it should be something extravagant and unimaginably different from the rest of the ramen restaurants in Singapore right? Well, not really. The shoyu ramen from Tsuta looks pretty much like a normal shoyu ramen elsewhere, but the experience while indulging is totally on another scale.
It has a small topping of truffle that brings more flavour to the broth while the intricate smell of truffle causes you to crave for more. After indulging half a bowl, I find myself still feeling hungry for more ramen, while most other ramens would probably be an indicator that I am full.
The Char Siu and Ajitama both were cooked to my expectation; particularly the Char Siu as it doesn't feel too tough to tear apart.
This ramen changes my perspective of ramen in general. With all the fancy ramen and different combinations that try to please the local audience, it is more important than ever to come back to the essential of ramen and improve on it.
Our lunch destination was closed today, so we went here again. Without a doubt, Swee Choon delivers quality dim sum but at a slightly price point.
We let @Veronica decide our lunch destination and look what we got ourselves into; a glorious sloppy burger with thick 150g angus beef and portobello mushroom. While it's pricey, this burger is absolutely delicious with the fragrant butter buns and smoked cheese sandwiching the beef patty.
If I have a burger craving and don't mind the slightly pricer menu, this place definitely goes on up on my list.
After trying this BKT, I can’t think of any better version than this in Singapore. The peppery taste of this BKT is more fragrant and spicy than the rest and the soup is a slightly thicker broth. If you are a first timer, you should try the Premium Spare Ribs. The meat is so tender that you can peel it off from the bones with minimal effort.
