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Banana was good, toffee was alright. The pastry is very strongly spiced, so it's lovely. The whole thing wasn't particularly coherent but the flavours worked so it's decent overall

I know why people like it. It's quite a dry style of roasting with a crisp skin. The crispiness is quite decent although it does dissipate within minutes. Meat was very well seasoned.

Very good hearty bistro style, not the atas restaurant super juicy style, although for this price its ex. However portion is big and it's meant for sharing I believe,I struggled to finish one myself.

Sauces sucked

Overall otherwise it's pretty decent, but nothing mindblowing ofc

The desserts were outstanding ,super complex flavours n delicious 🤤

(PARTIALLY SPONSORED) Saturdays are for the boys, but they’re also for shots. Liquor shots are great, but first we down some oyster shots at @fryingfishclub. They’ve got a few variants of Oyster Shooters ($4 before ten percent service charge), and I picked the shoyu & the classic tabasco one. The shoyu was decent with the extra umami & the little pops from the tobiko (flying fish roe), but oysters are peak when combined with a spicy & sour element, plus some diced onions for a little twist.⠀

I don’t know why I chose the Fried Cauliflower ($8 +10% service) as I’m in the cauliflower hate gang, but Frying Fish Club does these fried popper sized snacks excellently. Like the fish & chips, the batter used here is not a minute older than three hours, so the fresh batter means that the coating is more airy & less prone to soaking up oil. Additionally, the seasoning was sensational, with paprika leading the spice blend. I could’ve sworn I tasted some Indian spices in there, but the chef was not going to divulge his secrets to me, so that remains a mystery. A tasty mystery, but a mystery nonetheless.⠀

Thanks for the invite, @fryingfishclub & @scalemicroinfluencers!

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(PARTIALLY SPONSORED) I thought my clubbing days were long over until @fryingfishclub pulled up, and this is definitely more my type of club now that I’m the wrong side of thirty. They only have four entrées on the menu, making them a club of focus, commitment and sheer f-sorry. As their name implies, their claim to fame is fried fish, or more specifically, fish and chips.⠀

I was feeling a little hot to trot that day, so an order of Spicy Shio Maguro Fish & Chips ($19.50 before ten percent service charge) was in order. Shio Maguro is the Japanese designation for albacore tuna, and this might be the first time that I’ve encountered tuna being used for fish & chips. It certainly won’t be the last time, as the shiro maguro is a marvellously moist & mildly oily fish that holds its structure well. The texture is terrific, as its firmness ensures that it flakes off in large chunks that can be speared easily by fork, compared to some other fish that are flaky but fall apart far too easily.⠀

The batter used was immaculately crispy, and despite it being just a touch thicker than most other highly acclaimed fried fish, it did not absorb that much oil. I would later learn from a chat with one of the chefs that this was due to Frying Fish Club’s (FFC) insistence on keeping the batter fresh. The chefs would whip up & utilise a new batch of batter every three hours to ensure that the batter stayed as aerated & fresh as possible. That would certainly explain the airiness & crispness of the batter. With that said, I feel like FFC could’ve been a lot bolder with their mala spice applied to the fish, as the mala was only really a whispered suggestion in the grand scheme of things.⠀

The accompaniments to the fish were superb as well. The fries used here are thick cut fries, and while potato purists may debate their status as proper chips, they are a damn sight better than poxy little shoestring fries. Shoestring fries are nice, but they simply don’t belong in fish and chips. The kani (no nabei here) salad was certainly a curiosity, with lots of shredded imitation crabmeat mixed with carrots in mayo. Not quite as refreshing as a proper ‘slaw, but this was sufficiently superb.

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There wasn’t many rosti specialised restaurants in Singapore, and Wursthans Switzerland at PLQ Mall would definitely be one of them.

Their rosti jumbo availabile with few options for the topping of items.

For Gotthard like mine, it comes with smoked pork cervelat, fried egg and caramelised onion.

Their rosti is really tasty. Love the pork sausage that’s so tender and juicy.

If you want more adventurous, go with the DIY menu and pick what you want to add to complete your meal.

Specialist Rösti shop dishing out generous portions of thick, shredded potato lightly crisp on the outside with soft lightly buttery interior. DIY your own with 1 main, 2 sides, and a sauce.

They’ve released two unique local-inspired combinations - 𝐏𝐨𝐫𝐤 𝐑𝐞𝐧𝐝𝐚𝐧𝐠 and 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐚𝐭𝐚𝐲! The former had a flavourful mix of spices with a cheesy finish. Personally preferred the thick and succulent chargrilled chicken satay with the nutty peanut sauce and smoky finish. We added on an original Swiss Veal Bratwurst ($9.90) which was thick, juicy, and satisfying.

Baste brings new and unique Asian tapas-style dishes to bustling Ann Siang Road!

With Burpple Beyond's 1-For-1: Main Dish deal, try interesting dishes such as their "Grilled angus ribeye, viet pho jus, spice salt" a Dry-aged Angus ribeye with Vietnamese Pho Reduction!

Expand your palate at Baste!

Over at Japanese inspired fish & chips restaurant, Frying Fish Club, you can now pair their signature shiro maguro fish & chips with a lineup of specially curated alcoholic beverages. One such drink is the Gin & Tonic which you can top-up with the Rock Rose, a premium Scottish Gin that has a flavour profile of fresh, zesty yet berryful with a long smooth finish. I was pleasantly surprised with the refreshing botanical after-notes that can help to balance the richness and buttery taste of the white tuna. For gin lovers, you do not want to miss out on the Rock Rose as it is only available at specific F&B outlets, and you can now get it at Frying Fish Club.

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Perfect balance of fat for flavour and pork. No carbs with this dish. Sauces are on point.

Definitely give this a try. Chunky potato mash and tasty sauce