Eat Eat With Eng

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.

Signature Hanoi Chicken consists of fresh rice noodles served in a bowl of chicken broth. It is served with shredded chicken, fresh beansprouts, sliced onions, scallions, coriander, and thai basil. 

Read more: https://www.misstamchiak.com/vietnamese-food-singapore/

Porkfection.
Coated by a thin layer of crispiness, the sweet swine was all moist and tender on the inside. Whether or not you dip the sliced meat in the saucer of tangy tonkatsu sauce, it's still extremely tasty.
I had to remind myself there were other people at the table and not hog this to myself 😆

so i've been hunting down this stall like forever? once i had them in jb but it wasn't spectacular. then at batok but it was not them at all! so "heart grey one cold" and procrastination took over.. till now. one mouth and i realised i have not been living. .

quite sure they sell skin, not meat though. i mean, omggg the roast pork skin is just unlike any?! it has this finessed crustiness from the first bite to end, almost soot like for the lack of better word (but in a good sense). char siew cuts are huge on this visit, fatty major but the little caramelised skin on it already outdoes it. needless to say that shimmering roast duck skin is equally outstanding, almost coming with a crisp and crack. boy, delayed gratification never felt so good!

I don't think I've ever waited more than 15 mins for congee, and this just broke the record and doubled it at that. It was 1pm on that fateful day.

The portion is generous for its price ($4.50 for the pork+fish+egg+century egg option) and the pork slices and pork liver were expertly cooked to tenderness and creaminess respectively. Spring onion, fragrant fried shallots, and savoury tung choy (preserved vegetables) were also thrown in for added oomph. Worth trying if you're in the area, but do head down earlier to beat the lunch crowd. Closes at 3pm.

French toasts here took on a homely feel; disappointing for its price of $14.90 (no gst/ svc charge here!) Liked the berries compote, wished the toasts were slightly fluffier with better vanilla ice cream. Loved the space here and service was excellent.

Bringing a well-known Taiwanese street snack to our shores for a limited time only, DessertStory delivers the perfect summer treat - Peanut Candy Ice-Cream Roll ($3.50/per flavour, $3.90/mix).

With two crowd-pleasing flavours, coconut and yam, it was difficult to choose a favourite but the latter was the unanimous pick as the subtle earthy notes better complemented the sweet peanut candy. All crunchy, nutty, and slightly sticky! The brittle shavings are as authentic as it gets - having the massive block specially imported for the dessert chain.

Layered with coriander, ice cream scoops then wrapped in a thin flour crepe; each was packed generously with the hand-shaven candy. The marriage of flavours and textures were also hard to beat. However, the added element of coriander might not be for everyone. Imparting a nice fragrance with a touch of savouriness, the addition made the rolls more “popiah-ish” and provided a refreshing lift (strangely I liked it).

So till the end of May, get your hands dirty and sink your teeth into the cool dessert rolls at any of their outlets!

Thanks DessertStory as well as Jan Jee and Jana from Brandcellar for hosting this tasting, and Burpple for the invitation!

#omakase starto at this 9 seater only restaurant: truffle sprayed onsen egg with salmon roe - harmony at its best here with the salty burst of roe to contrast the onsen in texture and taste and the mild truffle holds the taste altogether. with its minimalism clean interior and white washed walls, @ryosushisg's "modern sushi" is beckoning.

Basically it's fried kway teow with oysters added. Since the stall specializes in fried kway teow and fried oysters it's a no brainy to do this. Fact that the wok hei is good and oysters fresh then it's a dish to have unless you're afraid of high cholesterol. Anyway to me it's 👍👍👍

Very authentic shabu shabu with really great wagyu beef. Fresh vegetables that were all well cooked by the service staff and requested for medium rare beef was spot on too. Yummy food with great service is a great way for the entire dining experience. 👍👍👍

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I like how there's a wedge of lime to cut the fattiness of the beef to allow you to keep eating. 🤤 We ordered the Miyazaki grade A4 striploin and the Tochigi grade A5 ribeye, both grilled over charcoal. The fragrance of charcoal really hits you when it arrives. Miyazaki has less marbling, and an almost tuna like texture that melts in your mouth. Tochigi has more marbling and really melts in your mouth (because of the fats) and can be more gelat to eat. 🍴
We had slowcooked of tendon, creamy crab cakes and tempura moriawase for sides. Can't say much abt the tendon but the braise was definitely good. 👍🏻 The foie gras was also plump and creamy. Crab cakes were really creamy, though would be nice to have a little more crab meat. As for the tempura. It was a disappointment 🙁 The batter lacked flavour and it was too oily. Just meh. 🍴
For my love of mochi, le fiancé allowed me to have it 🤣 Though @timchee counted that its $2 per piece 🙊 It was delicious when you coat the mochi w lot of soy flour and matcha powder tgt w the kuromitsu. However, felt that the texture could be improved on. It felt like they had added tapioca flour instead of pure bracken flour. 🤔 🍴
I would say their service is great, but for the price we are paying, would have preferred a better ambience. They had odd dividers in the dining space and uncomfortably close tables. 🤷🏻‍♀️
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#burpple #fatcow #steak #datenight

Channel your inner child and imagine yourself walking through a crumbly-crunchy cookie forest with lush molten matcha greenery and a full ice cream moon hanging up in the sky - how great would that be!

One for the fans of floral flavour pairings, the warm explosion of matcha and cool Secret Garden ice cream (made with 1872 Clipper’s Eternal Garden Tea) was a matcha made in heaven. Thick and gooey, Creamery Boutique’s Monster Matcha ($8.90) lava cookie held a trace of buttery fragrance and was also nicely balanced with a good dose of green tea aroma without being overwhelmingly sweet.

And with an impressive selection of carefully curated ice creams which they have on rotation, I especially adored the pick as the light floral notes from the rose infused pure ceylon black tea flavour intensified as well as brought out the earthy undertone of the rich filling. The other quirky options they have, like Piko Piko and Kid Cat are worth noting too!

Having not tried Kooks, I would certainly recommend Creamery Boutique for their well-received cookie sets.

A big thank you to Chin Wan from Creamery Boutique for hosting and @Kenpgl for extending the invite!