Hole In Da Pocket

Coffee is definitely still good 👌🏻, but the food items were definitely too pricy for lunch (for us 😂 - the month is ending 💸)!

Recommended was the Grilled Chicken ($29) and Chorizo Kimchi Stew ($28) which was more value for money = bigger portion.

The small plate - Baked Brie ($19) was tasty but really small.

You can also opt for a 7 dish “Omakase” for $60/pax

One of the recommended dishes from the staff that was more value for money (read: bigger portion for the price). This was on the big plate menu. Nothing sort of a stew by it reminded me of a less tangy shashuku with the eggs especially. Strangely, it came with no bread to grab the “stew” with. Could do with more kimchi and more flavourful chorizo.

Definitely need to throw away the old impression of the homeground coffee at Katong, as this version was on the pricier side.

Though the space is now bigger, food menu is also bigger - mostly sharing plates (big and small).

Bookmark to bring bae for a good meal 🔖

@cesoirsg labelled themselves Semi Fine Dining restaurant along 5B Portsdown Road. The atmosphere is definitely much friendly but the atmosphere is still pretty classy and boost a super chio flora setting.

Food was insanely awesome, I love very dish on the well thought menu 🤤 from the appetisers, mains to the desserts was so so Soo good. My palate and tummy was very satisfied 😌

The main dish choice of the THE LUSTRE LUNCH MENU ($98)

The texture of this was definitely better than the lamb, slight bite but not chewy.

The main dish of the THE LUSTRE LUNCH MENU
($98)

Highly recommended by the staff, the flavours were good and the lamb wasn’t gamey at all.

Presentation was really pretty as well, feast for both the eyes 👀 and tummy.

Probably the best dish for the night for me (especially cause I'm the biggest corn freak you will ever know 😜) These beautiful slices are one of the sweetest I've tasted (specially sourced) that you jolly well eat it by itself. Slightly burning them brings about that aromatic smokiness 😌, paired with smoked sour cream & lemon which I feel was on the sour side.
Overall, a really good dinning experience over at @sgfatlulus who has taken over the now defunct Five & Dime along River Valley Road.

Peaches and Beetroot, fennel salad and rich lobster jus. Lobster poached to soak up all the flavourful rich lobster jus (something like a bisque) that was really enjoyable.
Have never experienced Scottish food before, but at UsQuBa with their 'deformalised fine dining' brings Scottish cuisine with slight Asian influences like the peaches and beetroot in this Poached Lobster dish.
There's a huge selection of whole range of whiskies, cocktails, craft gins and beers to pair your dishes with.
This was a hosted meal courtesy of @usquba, thank you for the warm hospitality!

The decadent truffle butter was really good, though best paired with their fries! It wasn't overly overpowered with strong truffle taste but just enough to feel its presence. The Chili Lobster was on the other hand, was a little messy to eat, but if you love Chili crab this will not disappoint you!! Thankful of the #hawkerpedia voucher I've received from @Burpple, I've enjoyed this with a smaller hole in my pocket! 😘

And this has got to be one of the best! It is really just literally the dry version of laksa! This Dry Laksa ($22) uses thick bee hoon, which gives it that super springy, chewy texture that has the ability to soak up all the flavours from the laksa sauce! The flavour on its strand was intense and really lemak!

But I have to say - best Ngoh Hiang in my life. It's the moment where you would shout - "shut up and take my money!" if you are brave enough to do so at the National Kitchen.
Savouring it bit by bit - the uber crisp bean curd skin that was super crisp yet without the greasiness, the chunky (not minced) chicken meat wrapped inside that gave it THAT bite - bouncy and tender, while the flavours of the prawn and crab slowly creep up at you. Loving how water chestnut is added for that crunch among all the meat. For additional flavour, dip into the sweet gooey sauce accompanying the dish, giving your Ngoh Hiang more dimension to its taste.
Everything here at the National Kitchen is made from scratch which definitely warrants the price tag.

Hailed one of the most Value-For-Money Omakase in Singapore, I don't find it weird anymore! If you love Japanese, this is a must try for you! (Omakase for 1 - $80 💸) Main course of Sashimi Rice come in 4 spoons: Otoro + soy sauce foam, Aburi Tuna + Scallop, Kani & a spoonful of Uni(!!). (Correct me if I'm wrong, not sure of every single ingredient use, as there wasn't a menu)
Every Spoon was brimming with flavours of the sea!!! (I know you can see why) I savoured every spoon with much care, hoping not to miss out anything.

Risotto ai Funghi Porcini e Timo
($28) which is technically a Mushroom Risotto but what sets this apart will be the Porcini Mushrooms used. Porcini Mushrooms are named King of Mushrooms for its meaty texture with an earthy nutty taste! I believe the same mushrooms are used to brew the oh so rich and flavourful broth.
Try this if you can, for the price, quality and atmosphere it's pretty worth it! 😉