Want To Try!

Finally had the opportunity to try this much raved about crab bee hoon. Was a bit apprehensive given so many negative reviews about the queue and the price, we went at 9pm so luckily was seated straight away and only waited 20 mins for the dish to arrive (there was only one other table in front of us). It was so fragrant you can smell the strong seafood and wok hei before even taking a bite. The noodles were wonderfully cooked, not too soft with a good bite to it and the flavour was fantastic! Aromatic and infused with crab essence, with distinct mushroom and sweet capsicum flavour. Finally there is a good dose of smoky wok hei and fried garlic. Super yum but after a few plates it feels just that little bit heavy on the palate. Our crab was slightly underdone, we had to send the legs back to be zapped in the microwave because the crab roe was a bit runny. We ordered one crab bee hoon to share between 3 of us ($84 per crab, fixed price not by weight). Overall verdict 7.5/10, the price is the pain point considering the location and dingy set up, compared to other decent seafood zi char places. Glad I tried it once but it's difficult to get to without a car and probably won't return.

Having opened a new branch just downstairs, i figured the queue would be shorter and decided to try my luck at the original stall... Boy, am I glad I did! The 40 min wait was well worth it, and gave me time to formulate my ordering strategy of a Char Siew & Pork Ribs Noodles ($4) (they had sold out of Roast Pork) for each person, and a side order of the famous soya sauce chicken ($7 half/$14 whole) to share.

One of the highlights of the meal was definitely the noodles, and I highly recommend ordering it in place of rice. It's well-cooked with that spring in each bite, and well balanced in flavour.

The Char Siew was amazing as well! Fatty, thick-cut, well charred and the perfect balance of sweet and savory made me wanting more! And of course, the soya sauce chicken is just out of this world. It'll make you think he uses fancy techniques like sous vide to get it so succulent and juicy... and I don't even want to imagine how long it's been marinating for because the flavour just comes through so well.

I would happily queue again for this outstanding meal at such great value! And probably order some takeaway Char Siew for the freezer! Definitely go out of your way to come try this!

Quite a light version of cottage pie. The potato and cheese seems to be blended into a foam like consistency and you don't get the heaviness of it here. Ground meat was good, with a light seasoning. Reasonably priced at $14 nett. On weekdays, the lunch set is $16 which comes with a coffee of your choice.

Visited Hambaobao a couple of times in the past but they simply blow me away every single time — each visit just gets better; if only my classes are more in-line with their operating hours!

Can't remember if I actually had ordered this burger before but it's something I would habitually order anyway; it's like having someone read through your mind and creating something you would really fancy — crisp, grilled buns with large chunks of pork belly all fatty and tender with a crisp skin and smoky flavour from the grilling, refreshing and crunchy slices of Japanese cucumber and a medley of savoury Hoisin and English Mustard which sends a tingling sensation that lies nowhere near numbing. At $5, this simply just gives McDonald's downstairs a run for their money — simply too good to resist!

Located within the same coffeeshop as the current 88 Hong Kong Roasted Meat (situated opposite the temple just behind Cheng Mun Chee Kee Pig Organ Soup/VXX Cooperative) is Hua Yang SiChuan Cuisine — the corner-most stall located at one end of the coffeeshop.

I am not one who would choose to have Chinese fare as the first choice, but it does help when there are others around to help one take the plunge. Pretty impressed even though I don't have this often; sure enough, this bowl wasn't numbing or in fact spicy which works very well for my palate, but I like how it's all vinegary and full of the aroma of the chili used — it's fragrant in a pronounced manner where it hits right till the point where it other cases it should turn numbing and spicy but this is absolutely drinkable (or in other words, it puts the "hiam" into the hiamjio). The noodles also provide for an appropriate bite that is slurpy and does not take much effort to chew. If you aren't a fan of SiChuan Cuisine for its spiciness and numbness but love the general flavours overall, this would be one for you.

Nicely seared, the beef was juicy and tender, taste of truffle wasn't as strong as I'd like but still a pretty good bowl to chase away the blues. Was served the wrong bowl with that buttery looking foie gras but I was honest so I didn't get to try it 😛 #burpple

And the only place that I like (wrt black pepper anything). That dark sweet and spicy sauce is mindblowingly good - black gold coating to the big meaty crabs which are also packed with orange roe most of the time. They open around 4 or 5pm, but sell out by latest 7:30pm and promptly close shop by 8pm or earlier if the last customers get pressured to quickly finish their meal. DON'T expect good service here, the aunties and uncles are very curt, though we chanced a rare moment recently when they seemed to be in a better mood - they smiled!
Order the traditional loaf bread to dip into the sauce, it'll be a waste not to wipe the plate clean. Also popular here is the mee goreng, other than that the other dishes are pretty substandard.

New Chef with insanely simple food at amazingly tasty Set Lunches. Their Bara Chirashi is one of the sets that you have to try if you are in Raffles Place! @ S$18.80 per set (including chawanmushi, appetiser, soup, salad and dessert) Value for money and Yummilicious :)

This dessert concludes my series of Pyxiemoss tasting from I) drinks to ii) treats, iii) cold, iv) hot and now v) desserts.
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The cocktail is deconstructed and made into a dessert - this contains a five-day fermented young coconut cake, coconut granola, salted coconut cream, compressed pineapples in extra virgin olive oil and a caramelised pineapple ice cream. It's light in taste with a touch of creaminess from the ice cream, overall a refreshing dessert.

ultimate wagyu don ($85) • a bowl full of foie gras, uni, wagyu, truffle and just look at that wobbbbly egg. everything i love when having a meal, H-E-A-V-E-N-L-Y 😇

Been on a prawn noodle phase of late and watching videos of people making hokkien prawn mee just stokes my craving. Found out about this joint online and was ecstatic that it's so damn near the office. The stock was deliciously sweet and full of prawn flavour. The dried shrimp chilli gives it an umami lift. What a scrummy slurp!

Epitomising summertime would be this bright starter of sweet crab meat, interspersed with fresh dill and topped with ikura, compressed cucumber and zucchini flowers, surrounded by a refreshing reservoir of cucumber-olive oil emulsion.