Asian Cuisine 🍥🍜🍙

Although a little salty, the beef bone soup was rich in flavor and was sooo addictive when taken with the tender melt-in-your-mouth chunks of beef :-) Also, we took the advice of other reviewers and requested for the noodles to be a little harder so they came out all perfect and al dente, especially the flat one!! Comes with half an egg.

We found the tomato soup really refreshing - it’s thicker and sweeter than one would expect and coats each strand of their yummy flour-y noodles as you slurp it up!! The prawn paste balls have a really distinct roe taste that cuts through all the layers, and the springy texture added another dimension to the seemingly simple dish. Also, we took the advice of other reviewers and requested for the noodles to be a little harder so they came out all perfect and al dente, especially the flat one!!

All in all, the good service and value-for-money food just might keep me coming back!

In a mall packed full of eateries, it is all too easy to miss out on this little gem! Tucked away in a corner of Funan beside 7-11 is this humble little 20-seater specializing in hand-pulled noodles that are made to order. Their menu is pretty sparse with only 3 different soup bases and the same few ingredients, but on the flip side, it means that they do each dish pretty thoroughly.

The sides were pretty standard and nothing to shout about; lava eggs were nice and molten but didn’t really carry any additional flavor when eaten with the noodles. Salad tasted mostly of roasted sesame sauce, but was admittedly a refreshing start to the meal.

First up, their ✨dry dumpling noodles ($6.90) were firm and springy, accompanied by thick, succulent dumplings that were bursting at the seams! My favourite dish: Their ✨mini yolky custard paos ($2.90) which turned out to be not-so-mini after all!! Careful when you tear these pillowy balls open, you don’t want a single drop of molten salted egg custard to go to waste!!! Protip: get them to steam it a little longer; in a previous visit, the custard was all cold and clumped together. Today’s buns were a VAST improvement!!!👏🏻

Not to be philosophical, but this blatantly simple and undressed burger speaks volumes about the way of life in Hong Kong. Basically a few lettuce leaves, tomatoes, pickles -with ranch hurriedly drizzled over the whole pile - topped with a cutlet of pork and then slapped down with a heavily buttered burger bun. This is as close to the original experience as it gets! Tastewise, we found the pork chop a little too tough and dry, so the abundant ranch dressing did well to moisten it. Protip: deconstruct the burger prior to consumption or risk having ranch spurt all over your clothes!!!

Let us just pause for a second to admire that decadent black sheen coating each wing 😍 This isnt your run-of-the-milk braised chicken wings; the soy sauce is rich, heavy and absolutely intoxicating with its full-bodied flavor which slowly permeates through your mouth. Rest assured, the sauce does well in achieving a balanced taste and is definitely not as “jelak” as it looks! Considering how you’d never find this elsewhere, I strongly recommend getting this!

As the woman who once ate her way through an arduous week-along Michelin food trail in Hong Kong, I simply knew I had to try the Singaporean-ized version of Tsui Wah!! Even though the setting is a lot more posh than what one would expect from a traditional cha chaan teng, it’s comforting to see the menu is pretty much the same, with their signature fare all available here.

The staples: Hot Milk Tea($4) & Condensed Milk ($4)! The first thing that strikes you is how the toast isn’t as instagrammable as the pics all over their adverts 😂 Nevertheless, with the condensed milk soaked up by the fluffy buns, each bite comes with a hint of sweetness that complements the savory butter. I wouldn’t have minded a lil’ more condensed milk, just for that extra sugar hit! 😋 The milk tea with its dominant tea essence was also more bitter than sweet - older folks who fear THE SUGAHS will no doubt enjoy sipping on a cup whilst watching the waiters bustle about!

I’m always amazed by how they transform an entire chicken’s worth of meat into this thin sheet! 😂 Basically, each section of meat is spread via slicing strategically and then tenderized (i.e.: absolutely pulverized by smacking👏🏻) to yield a really thin and tender fillet. Not too sure about the process after that, but the crispy chicken skin atop each tender slice is really impressive; just like the topping of roast pork, it actually crackles upon chewing!! Generously coat each piece with the thick plum sauce, and it’s a party in your mouth with a blend of sweet and sour - brought together with a pleasant citrusy kick! 😋

Supposedly a 小笼包 buffet but it’s so much more than that! On top of the endless baskets of XLB, each diner is entitled to 1 bowl of ✨拉面, 1 basket of ✨assorted XLB (inclusive of chili crab, salted egg and mushroom) and other ✨cold dishes such as jellyfish, tofu w/ century egg and black fungus. The highlight for me was the ✨chili crab XLB; beneath the meticulous folds, its inside was packed with shreds of crab meat, bathed in a sweet and spicy broth that carried the homely flavour of chili crab! Our choice of 拉面 was on point as well: they were extremely generous with the abalones, which -when coupled with the scallion oil- was THE definition of umami!! On the other end of the spectrum, the simple double boiled chicken soup did not disappoint; stock was thick and rich with the flavour of chicken, containing tender bits that easily fell off the bone. And needless to say, we stuffed ourselves on the delicious original flavour XLBs as well!!! ‘Twas a truly decadent feast that night!

Back at home, I’d eat all my durians frozen; in my mind, no other forms of durian could trump its au naturale creamy yet icy gelato-like texture... until I had this. With just one bite, Wan Hao’s deep fried crispy durian shattered all my beliefs. Served within a light crisp layer of tempura batter, the aromatic durian pulp is piping hot - upon cracking open the outer shell, the molten fibrous mass literally oozes out! And when it hits your tongue....oh heavens. It’s just a warm, melty sensation that overwhelms all your senses.😍 A plate of 4 Pieces is simply not enough!!! Order this at your own risk, don’t say I didn’t warn ya about wanting more!!!

As a true blue Singaporean who has had yam rings at every family dinner for the past 21 years, I’d never expect myself to be blown away by what I consider standard Asian fare. But there’s something special about the yam ring served here...apart from the overflowing abundance of veggies, squid, prawns, etc., the yam paste was what stood out most. Smooth and coated in a thin fried layer, the yam paste had a marked cinnamon undertone which did surprisingly did well in elevating the savoury yam flavor. The decorative crispy noodles were really on point as well - fried to perfection, each strand literally melted the second they were popped into my mouth!! Childhood me would’ve loved this 😂 My only gripe would be their soft and rather bland cashews...definitely would’ve fared better with prior roasting!!

Situated at the foot of a newly opened block of flats along Serangoon river, Kimly seafood serves a delightful array of mouthwatering tze char dishes fit for a family feast! We found a couple of their dishes to have character of their own, which really set them apart from their competitors. One of which: the Triple Seafood Mee Sua - loaded with fried quail’s eggs, squid, prawns, sliced fish, mushrooms, nai bai cai...these bits and bobs had their taste all woven together in a thick starchy sea of oyster sauce and threads of longevity noodles!