Crispy Hot Chicken: a juicy chicken thigh enclosed within a soft potato bun, accompanied with slaw and chili mayo. The spice and honey together is strongly reminiscent of Korean Fried Chicken, but it seems Mexican-inspired. Not that I care, it’s ultimately a heck of a chicken sandwich. And it’s big. Hot damn, cluckers.
Missed this from Atlas! The eggs could be creamier, although it’s still a worthy add on at $3 for such a thick portion, and maybe more sauce on the plate would have made the dish more wholesome. Strange that it was prepared so quickly, but it’s still good. Just not as good as how it used to be.
A comforting snack in a charming and relaxing space. This dish appears to be plain and average but the notes of pear and the texture of mayo accompanying the huge chunk of tamago makes it extra palatable. The side of banana chips was a really thoughtful complement, affirming the savoury-sweet balance.
It’s always a feast for the eyes at Pacamara. The eggs are tucked away beneath a layer of mentaiko hollandaise, making it a deceptively clean plate until you cut through this wall of smoked salmon. Boom. Wish the mentaiko flavour was stronger, but the plating makes up for it. This is also one of those rare instances where no one notices the avocado on the side.
Hey, check this out. Visually, it may look like Halloween descended on your plate, but the dish itself is umami-fied thanks to the typically rich ingredients. The first mouthful was an adventure but it soon got boring as the steak lacked flavour and the components didn’t really come together. Good portion, though. One of the more exciting brunch menus around!
If you read the restaurant’s name as an expression, it gives a pretty accurate description of my reaction to this unagi experience. Ooh... that amount of unagi flesh is indulgence. Was it nice? Ya.
Finally got to taste the hype! And it’s aesthetic pastry goals. While the mochi texture takes getting used to, each flavour in the lineup was delightful. I very much preferred those with liquid filling inside as the ratio of filling to pastry is just incredibly satisfying, something like the love child of a liu sha bao and a croissant. Too bad there’s no matcha filling in the matcha croissant - that would be the ultimate happy ending for all the matcha lovers out there.
You had me at pig’s tail. But really, this was pretty spot on. The prawns were fresh, the meat tender, and the broth was rich but not too heavy such that you could polish off the entire bowl until the last drop and not feel guilty. Or maybe it’s just me, because y’know when it comes to prawn mee - it’s all (about the) gravy, baby.
With a full brunch menu to choose from early in the morning and a really nice interior to boot, the food just has to be great. Almost. This dish could be fantastic but the execution fell short. The crab meat was bland with the taste being masked with truffle oil and the amount of meat got lost in the thickness of the english muffin. Surprisingly, the soft shell crab on the side was a delightful morsel of umami. A larger amount of fresher crab meat and lemon zest would really seal the deal. Till then, I’ll look forward to trying other things on the extensive menu.
Simple, satisfying and sedap. If you’re here for the first time, you might snicker at the awkward picture of a chicken wing on the signboard. Guess who’s having the last laugh - the crispy and juicy chicken wings will have you back for more. The bee hoon had plenty of flavour, perhaps a little too much which made for a pretty greasy meal but anything else is surely an afterthought once you’re winging it. If you’re in the area, this is a decent place for some local grub. Hint: good food, no long queue...
It’s hard to explain, but there is a threshold which separates a good bowl of JJM from the bad ones, and oftentimes you just know it at first sight. Unfortunately there aren’t many like that. To make it easy for y’all, this is one of the best in town. Don’t hold back, get the upsize. ;)
Dear Cookie Monster, let’s get drunk.
Things don’t come cheap with Dominique Ansel, but the whole charade where they come by the table and fill up the cookie ‘shot glass’ with milk, coupled with how filling this cookie actually is, just about gets any pastry lover excited.
