I Work In Tanjong Pagar

I usually add on the fried sunny-side-up even though there’s already egg in the fried rice, but I love liquid yolk so... 😜
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The highlight for me is dousing the whole plate with the stall’s belachan concoction, I love the spicy and pungent fermented shrimp chilli sauce, so much that I would’ve slurped it up if it wasn’t so spicy.
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Issan Thai’s green curry and basil chicken are also hot sellers. It’s located at Tanjong Pagar Food Market #02-13.
#burpple

Ya Hua, opened by the Gwee Sisters since 1973, is one brand you can trust for that peppery pork broth on a cool night.
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They were out of spare ribs (at the time of our visit), but the pork ribs, though tougher and leaner, had a pleasant chewy bite from the little bit of fat in it. The robust soup sent a wake up call to the senses, maybe more like an annoying alarm as the (unlimited!) refills were unbearingly peppery. The dough fritters were also stale. Slightly disappointing.
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The turnaround was the bowl of braised pork trotters that should never be amiss from your table. The wobbly collagenic skin had just the right amount of fat for flavour, so your arteries are safe from being clogged. The soft tender meat was soaked thoroughly in the dark soy sauce, the savoury and sweet profiles made this a mouthwatering dish. Sip on the tie guan yin between bites, the nectarous oolong cleanses the palate, and also serves as a comfortable sweet end note to a rousing meal.
#BurppleSGLateNight

The bowl is so big that the chopsticks barely have enough leeway to balance across - you won't complain of not having enough of the meaty broth. The duck pho comes with slices of smoked duck, duck meat shreds, and the best part - fried duck skin, still crispy after being dunked in the soup. The essential ingredients like coriander, onions, spring onions are in, but the bean sprouts, basil leaves and lime are packed separately to add to your liking.
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I didn't like the Lemongrass Pork and Prawn rice paper rolls (2 for $5) as much though, too much vermicelli inside and hardly any meat - don't waste stomach space for this.

This cake is as light as its colour (for a black sesame item), so go ahead and keep that slice to yourself, no sharing required! The diplomat cream filling is the same black sesame custard used for their sister company Koki Tamagoyaki's puffs, recipe adjusted to thicker consistencies to sandwich between the spongey cake layers. The streusel crumbs are too sugary for my liking, but some people might prefer that since the cake itself isn't too sweet.
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What I love about Nesuto is their tea pairing with the desserts! I had the Dong Ding which is a medium roast oolong from Nantou, Taiwan. This compliments the goma cake which is quite singular in taste profile, so you can appreciate the contrast between the mild fruitiness of the tea and the toasty-nutty black sesame.

If you’re still feeling peckish after all the above, there’s always the trusty tsukune ($4.50). Envelope the chicken ball with the tare (dipping sauce, tasted somewhat like bbq sauce) and yolk from the onsen egg, and pop whole into your mouth for the burst of juices.
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A couple of things to improve on: the mooncake-like matcha lava cake that didn’t flow *gasp*, much to the disappointment of those with their phone cams ready; and the aircon circulation for the big table seating outside the enclosed kitchen - even the toilet felt cooler. Despite the small letdowns, the big sake menu is tempting enough for me to make a second visit soon with my alcoholic pals!
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Many thanks to @Burpple for the invite, and Adam from @Birderssg for generously hosting us! #Burpple #BurppleTastemaker

The yakitori and grill menu does have some impressive items. Anything with mentaiko can hardly go wrong, so the nagaimo mentai ($8) is more than just a safe choice with its thick chunks of grilled purple yam topped with aburi mentaiko. Best on the list is the chicken tail ($4) that is crispy like the skin, but succulent from the fats.

The potato salad ($8, centre bowl in group pic), an item easily overlooked, was surprisingly exceptional with the mix of yuzu mayo, mentaiko, bacon bits and a soft-boiled egg - I’m so going to note this recipe down.

If you've been keeping up with the “behind-the-scenes” grapevine, you'll know that one of the owners of the group is actor-turn-entrepreneur Adam Chen.
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For a local take on the Japanese izakaya that is supposed to specialise in yakitori, the sharing plates turned out to be the highlights of the massive tasting. The liver mousse ($16) is a must-order for pâté lovers, especially since it’s a rare chance that the proportion of the spread very much exceeds the “base” which are the golden fried mantou. Yes, lick it right from the pot! Add a little yuzu marmalade from the side if you’re too chicken to enjoy the wild flavour, it eases the slight bitterness that some find repulsive.

I came here with a friend on a whim, and realised how underdressed I was in my shorts and slippers when I opened the door… It wasn’t like any of the casual Middle Eastern eateries in Arab Street area, but many times more chi-chi and sophisticated. Majority of the patrons were in smart casual attire at the very least, until I showed up oops. Nevertheless, the staff were still welcoming, especially the charming bartender who was very conversational.
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It was recommended that we order two mezzes, a salad, and four kebabs to share between the two of us, but we cut back on one mezze as we were afraid of overeating, plus we wanted space for cocktails >D
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You can’t go wrong starting a meal with hummus and crispy thin crackers, especially with a hummus so smooth. Don’t be alarmed by the use of duck fat - not only is it tasty, but it’s also a healthy alternative to butter. The quinoa tabbouleh, a seemingly simple salad mix of red quinoa, pomegranate, tomatoes, mint, parsley, was a refreshing palate cleanser. Go back to it every time before you start biting on the next kebab!
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The kebabs are not the ones on sticks, but wrapped in pita bread like tacos. I like the Sweet Chili and & Oregano Lamb Kofte and Spicy Adalar Prawn for their aggressively-seasoned meats and fiery spices, while my friend preferred the Halloumi Cheese. These were served with three accompanying condiments, a spicy tangy sauce similar to tabasco, a yogurt that I think is tzatziki, and a small jar of tiny chopped-up jalapeños, which was fantastic to eat with the salad! We emptied that jar =D
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Most awesome part about this place? They donate part of their earnings to Action Against Hunger, a global charity that tries to help malnourished children. And they charge only $1 for unlimited still or sparkling water as they use a sustainable water filtration system - I definitely do not mind paying a wee bit more for environmental causes! All hail the jolly Fat Prince!

There is some hae bi hiam (spicy fried shrimp sambal) in the mix, but the scene stealer is really the copious bits of bacon (not the crisp kind). If you're in the mood for a mildly spicy and savoury pasta, this should be one of the top considerations. I like the addition of mushrooms to offset the overall meatiness of the dish, they were quite crunchy too! The standard isn't any different from when they were the popular Sebastian Mix Fusion at the Everton coffeeshop, now settled in a cozy and colourful diner just few metres away.

This iced Santa Isabel with bonsoy would've been perfect for the sweltering heat, not as strong as Dark Matter but pleasantly smooth and chocolatey. #Burpple

It seemed so much like a patisserie from a distance with a glass display of what I initially thought were cakes, but turned out to be savoury dishes in tiered cubes! I thought it was completely new until I found out that their first stall is at Timbre+.
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To make a meal, you can choose two or three cubes/salad from the available selection. They also have a breakfast option of having one or two cubes with a drink. This concept is a dream for greedy foodies like me - I always have trouble deciding on one item to eat and sometimes end up overeating. Pictured here clockwise from the top are Yuzu Salmon, Korean Braised Pork Rice, Bacon Potato, and Nasi Lemak, four of the many choices which include Thai Cod Fish Rice, and Beef Rendang Rice.
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My personal favourites are the Yuzu Salmon and Nasi Lemak. I've cooked yuzu-glaced salmon before and found the light and sweet citrus honey goes really well with the fatty salmon, as was the case here. The bottom two layers of spinach- and beetroot-infused rice were probably created more for aesthetics, though I did like mild earthy vegetable flavours.
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The Nasi Lemak was the most eye-catching with the tempting otah and bright green (pandan rice) and yellow (egg) layers on top of the plain white coconut rice. That dollop of sweet sambal was sooo sedap, and the crispy fried anchovies served more than just as decoration. However, they definitely need more tweaking to the grainy rice (which, though fragrant, was very dry) and the “agar”-like egg.
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The Bacon Potato is a mash with purple and orange sweet potato on top, quite buttery and tasty (can’t go wrong with bacon). But as I’ve suggested to the one of the owners, perhaps they can consider serving it chilled like potato salad.
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Food Anatomy is having a 50% off this week for all orders, so mine ended up to be only $4.95 (3 cubes for $9.90, was given an extra since they were closing soon weeee)! Quick go make your own combinations over the next few days!