Salmon Warrior Salmon Mentaiko

My first time trying Hangzhou/Jiangnan cuisine, and the Grandma's Secret Dishes was easily the highlight—rich, comforting and filled with tender chicken, pork trotters, corn and cordyceps, just like a homemade soup. The Youbu-style Egg Cake was another standout- unique, freshly made and packed with vegetables and chicken. I also enjoyed the wholesome Double-Boiled Pear with White Fungus dessert and refreshing Lime Roselle drink. I'd definitely come back for the soup!

We ordered the prawn and pork ribs noodles and it certainly did not disappoint. The prawn broth was incredibly rich and flavourful, with a natural sweetness that showcased the freshness of the prawns. The prawns were plump, succulent and perfectly cooked, while the pork ribs were generously sized and tender. The dry prawn noodles was sweet, savoury with a hint of spice and generously topped with pork lard that added an irresistible umami. We also enjoyed a platter of ngoh hiang, with the prawn cracker and fishcake being our favourites for their crispy texture and flavour. Overall, a satisfying meal!

Scorched hor fun truly surprised me! It was served with fresh seared scallops, xo sauce and sichuan peanut. The dish was well-balanced and had the smoky wokhey flavour, presenting this classic dish in a whole new light.

Had a late lunch at Yeast Side (Serangoon Gardens) yesterday. The food was delicious and thoughtfully done. The potato sour cream pizza was unique and surprisingly good — thinly sliced potatoes, balanced sour cream, just the right amount of cheese and a perfect crust with slightly burnt bits that added great flavour. Both salads were excellent. The prawn salad was refreshing with tangy and salty flavours. The burrata salad was fresh and creamy, pairing nicely with arugula and a lovely honey thyme dressing. Desserts were memorable too — the pandan panna cotta with strawberry compote was light and not too sweet, reminiscent of smooth beancurd pudding. The vanilla ice cream with extra virgin olive oil and sea salt was a surprisingly tasty combination (though slightly less oil would be perfect). Overall, a great experience with creative and enjoyable flavours!

I tried the Salmon Mentai Don and Ultimate Salmon Maki. Both dishes impressed from start to finish. The salmon in the mentai don was fresh and delicately seared, complemented perfectly by the rich, creamy mentaiko sauce and pops of ebiko. The maki, layered with salmon and creative toppings, stood out — the mala mentaiko added a bold, flavourful kick. A well-balanced, delicious meal that left a lasting impression.