Seafood 🐟

Loaded with fresh ingredients and made to order, what more can one ask for in a good vietnamese spring roll?

The accompanying sauce was zesty and light, with hints of fish sauce and mixed in with garlic & chilli. This is the kind of sauce I like with my spring rolls, as opposed to the thick peanut sauce that we usually get in other places.

Rating: 4.5 / 5

Above average quality, fresh ingredients and really value for money! Of course you can't compare this with the premium Chirashi @ Jin Fine Dining. But for roughly half the price, its definitely a good Chirashi don! Place serves free flow salmon + daikon soup too, with the daikon being really fresh and sweet. 😋

Rating: 4/5

Really nice hokkien mee, probably one of the top ten in SG. But I'm not going to travel to toa payoh just for this.. I'd do so for Swee Guan (lor 29), but unfortunately not for this.

Stock was flavourful, both porky & prawny, and has a good balance between the two. Hokkien mee was still quite when served, something that I prefer too. Portions are actually quite reasonable for the price. I think the only missing is the overpowering [charcoal] wok hei (something that makes Swee Guan's stand out the most)..

Usually not my first choice of don at most places, but this would be the dish that I'll return to Rakki Bowl for! Salmon is decently fresh and portions are reasonable. Generous serving of the mentaiko sauce that was nicely torched, which sealed the deal for me.

Rating: 4.25 / 5

"Secret menu" item, which I read/heard about from foodblogs and Food King. The prawns were fresh and huge, omelette was nicely cooked (still slightly runny on the surface), noodles were well fried (tho abit more char/wokhei would have been welcomed), and the pork lard gave it the much needed oomph. 😋

Warning to those who can't stand oily food though, this is definitely a fried noodle dish that was fried in a good amount of oil. So beware! I was personally not expecting it to be that oily, but it wasn't a turn off for me 😅

Rating: 4 / 5

This is clearly in a different league, and I think it can be quite polarising. I believe they are using a very old wok, coupled with the charcoal to fry the hokkien mee, there's a super distinct smokiness that's unparalleled. Its not even wok hei anymore, its really very special in my opinion, like wok hei plus charcoal steamboat aroma. However, I believe this may be the polarising aspect, the extreme smokiness might favoured by some but not so by others.

Regardless, I'm super mind blown by this. This hokkien mee is simply on its pedestal, even the brother stall Lor 29 Geylang Hokkien Mee can't compare with Swee Guan.

Rating: 6 / 5 (Yes, I'm giving this a six out of five 😂)

One of the best hokkien mee so far! Broth used was really good - nice balance of prawn & pork stock. Ingredients are also relatively fresh and nicely cooked/integrated with the entire dish. Would definitely come back for more albeit the relatively more expensive price tag of $6 (for the smallest serving).

Rating: 4.5 / 5

Side notes: Would be very interested in comparing this with the "sister" stall, Swee Guan. I believe both owners are brothers that learnt how to cook hokkien mee from their father, the OG hokkien mee hawker (supposedly).

Stromg seafood/prawn broth. Really elevates the dish. The big prawns used are also fresh and nicely cooked (not overcooked). Only downside is the price. Even for its quality and quantity, $16+ is still relatively expensive for a pseudo-restaurant/tze char dish. $10 would have been a sweet spot!

Rating: 4.5 / 5

Interesting dish! The cream soup was good and flavourful enough. Unfortunately the fish was overcooked, probably due to the time and method to prepare such a dish. Oh wells ¯\_(ツ)_/¯

Rating: 3.5 / 5

Honestly was expecting better from this place + considering the price. The fish was cooked quite well, but I'm quite certain the fish isn't as fresh as it should be. Nonetheless, the portion was not bad - quite a thick piece of fish.

Rating: 3.5 / 5

A nice & interesting dish. Prawns were large & fresh, and there was a good portion of salami. The squid ink did nothing to enhance or distort the taste of the pasta, which is both good & bad (means its really only added as a gimmick haha). One gripe was how the salami taste kinda overpowered the garlic oil taste that I usually look forward to in aglio olios.

Rating: 3.75 / 5

Just a close up on the otoro & chutoro in JIN's premium chirashi don! 👍🏻

Rating: 5 / 5