Must Try

A new addition into their menu here. Featuring their signature handmade egg noodles, this is a dry noodle dish tossed in a braised sauce with white truffle infused olive oil, which is extremely umami with light truffle aroma wafting through the whole dish. Stewed Chinese black mushrooms gave it a deep earthy flavour, while the roasted dried baby shrimps gave its crunchy texture. The thoughtful addition of the sous vide egg gives the entire dish a silkier texture when you mix it in. The accompanying soup was surprisingly good too, given how it had absorbed the daikon's sweetness so much that it's refreshing to have, for the flavour contrast it has to the noodles, while the daikon was soft to the bite that it almost integrates into the soup when chewed upon.

Thank you to all who has been working tirelessly during the holidays to bring us food and all other things.

May good blessings fall upon you!

The whole reason why we actually wound up here for lunch, especially after seeing those photos that made us even more curious about it! This isn't anything like what I have had before so far; the umami-goodness is just simply overflowing from the fresh Sea Urchin down to the crab-infused tart. Just imagine flaky and buttery pastry filled with fillings much similar to an egg tart but full of crustacean flavour, and with shreds of crab meat within that gives it a chunky bite. Really interesting and mindblowing indeed!

Mandarin orange filled with Soymilk Panna cotta, surrounded by orange granita, served with Jasmine tea syrup.

With no veg as far as the eye can see (if there're chunks of potato in there, they're invisible), this is the polar opposite of a balanced meal. But eating healthy is not exactly top-of-mind when we order one of these, is it? Nosireee! What makes any sane person cave is because of our deep-seated human need for a crispy slab of fried chicken cutlet; one that's chopped up and mercilessly drowned in unapologetically thick, salty curry. Who gives a damn how the dish looks? All that counts is its "shiok-ness", of which this more than qualifies.

Crispy chicken with fragrance prawn paste taste. Taste just like prawn paste chicken and in the form of chicken chop.

First time here. Tried the Pho Bo Dac Biet and Cha Gio. The broth was quite light compared to most other beef broths i have tried in other places but was flavorful enough considering it contained little or no MSG. However the overall flavor could have been enhanced if they had been more generous with the fresh herbs. Interestingly it came with an egg drop soup as a side. Cha Gio was ok, nothing special. The restaurant decor was simple and low-budget yet it did successfully evoke the atmosphere of a street stall in Vietnam. Most of all, prices were very affordable. Good spot to get a quick Vietnamese fix if Long Phung at Joo Chiat is too far to get to.

Instead of the traditional batter for this Japanese fish-shaped pancake, this shop uses croissant dough or mochi flour, with a variety of fillings like dark chocolate, cheese and corn, matcha, and strawberry fromage.

Tried one each of the croissant and mochi taiyaki, and my verdict is, go for the mochi and skip the croissant.

Not only the spiciness didn't jeopardized the taste of the soup. It actually refreshed the taste bud and excited the appetite again.
Hakata Ikkousha Global Standard at CHIJMES
30 Victoria Street,
#01-07 CHIJMES,
Singapore 187996
Operating Hours:
Monday – Saturday: 11.30 am – 10 pm (last order at 9.45 pm)
Sunday: 11.30 am – 9 pm (last order at 8.45 pm)