"Hipster" Food

Picked the shoyu base dry japanese fusion mee pok to share and this surely brought some of the best memories back. Sauce is very flavourful and thick, coating every single strand of the qq noodle well. It also comes with fatty charsiew slice and abalone slices just like last time! Every single ingredient is well-made and on point; and that’s what made me obsessed with Ah Hoe Mee Pok last time. This dish here is certainly not a BCM nor a bowl of ramen/mazesoba. But it’s a well-thought adventurous bowl of noodle that deserves a try. Prolly not gonna queue for an hour again for this, but would try my luck when nearby.

Baby spinach salad with beetroot and raspberry dressing. The feta cheese paired well with the spinach. A good combination, but missing the crunchy texture.

Kale + blueberries + pomelo + amaranth + quinoa + carrots + goji berries + sunflower & pumpkin seeds = superfood overload. Passionfruit dressing was pretty good — sweet and tangy, but presentation-wise could have been better. Perhaps throwing something bolder in colour will help. Kale was good without the bitter aftertaste but too much healthy stuff in one bowl.

Another lovely combination here — who would have thought that kai lan and daikon made a good pairing! The soft kai lan alone was already a nice palate cleanser, but the pickled daikon gave the tangy kick to the otherwise one-dimensional vegetable.

A simple-looking dish that would be a perfect comfort food in a rainy day. The clean-tasting halibut was lightly seasoned with salt and black pepper. The comfort came from the herb butter, spring onions and the dash of lemon juice. The halibut flesh was so soft and effortless to bite.

This was definitely the most pretty-looking dish that day! The butter sandwich buns were stuffed with golden fried tori karaage and topped with black lumpfish caviar, pickled beetroot and moreish tartare sauce. Wish the sandwich buns were fluffier and I thought the caviar didn't add much oomph as what I expected it to be. But I quite enjoyed the fried chicken — every bite was juicy and tender!

What a perfect way to end our meal here! The stretchy soft camembert on top of grilled toast, with drizzles of rosemary honey. Not excessively sweet, the rosemary honey was really lovely especially when paired with french camembert. This is perfect for breakfast, tea-time or even dessert. I can (and love to) eat this every day!

Soaked in herbal marinade for 4 days, the cold duck slices came out tender with a tad of spicy kick. Personally, I wasn't a fan of duck skin when it's not roasted, but the duck was pretty good. Reminded me of a typical cold dish you'll get at a Chinese restaurant.

And when the guy mentioned "spicy", I just fell even harder. The light tomato sauce was indeed packed with a punch, and paired really well with the charred cauliflower, grated cheese and onion pickles. What a deadly combination!

After frequenting this shop for a year, I was so ecstatic to find them selling Japanese fusion mee pok! I opted for the shoyu base mee pok (dry) and was definitely pleased with the flavour. My favourite meatballs and braised mushrooms are still there, but now with the addition of charsiew, the bowl of mee pok feels more "Japanese". Still the same qq mee pok that I remember eating for the first time and that is the reason why I always go back to this stall. Of course, now I have another excuse, which is their tonkotsu broth that is so comforting on a rainy day like this.

My personal favourite goes to the striking purple (the lighting makes it pink) smoothie, consisting of red dragon fruit, pineapple and banana. The tinge of sweetness is refreshing and suitable for after-meal dessert. These smoothies definitely make your whole detox plan so much easier and more enjoyable.

This is the most genius dish that brings Western and Singapore's taste in one plate. Coconut gelato covering the sautéed prawns, sitting on top of the laksa risotto. My risotto looks wet because I took soo long to take a nice picture that my gelato melts. Nevertheless, it's still a lovely dish.