Welcome to Amoy Street.

I can’t remember the price but I do remember getting all confused over the cuts and platters available.

The meats were really really good but I do find them a little on the pricey side. I have included a more detailed review on my ig: @canihaveabitepls

Then came the assortment of makis that we ordered. The TFS Signature Maki is a platter of their signature makis all in one plate, perfect option for those of you who can't make a decision. We also gave their Ebi Fry Maki and Spicy Salmon Maki a try, which we slowly savour throughout the night, with accompanying drinks and friendly conversations - no better way to end off the night!

A hole in the wall (quite literally), this restaurant is hidden along an alley on Amoy Street and you'd quite possibly walk on by if you haven't been paying attention or intentionally looking for it.

We ordered a couple of dishes to share and started off with the Truffled Organic Ribeye Steak, which is a 200g NZ organic ribeye cooked to medium rare, topped with 5-6g of shaved truffles, accompanied by a bowl of grilled vegetables. Spotting a nice shade of copper red, this was flavourful and tender to say the least.

Oh I have always love Luna's cake. Went to the cafe for the first time. Quite a few cakes sold out during mid day. Luckily I still get to eat my matcha!

These two are what I will say ordinary cake compare to the other which the interior will have multiple layers to surprise you.

Definitely will always crave for their cake.

At LUNA, having one cake just isn't enough and hence, we decided to get a second - the matcha opera! The dessert is a matcha-centred cake, which intersperses layers of matcha-flavoured chiffon with matcha mousse! The matcha is fairly concentrated and the bitterness took us by surprise; however, we love it as we are fans of matcha!

LUNA also added a generous dose of Chantilly cream on top of the cake and sprinkled matcha powder for more good measure. The Chantilly cream was light and slightly sweet, which provided a nice contrast to the matcha-based ingredients used for all other aspects of this dessert. 😁 Priced at $9++, we think this was a great dessert that was really value-for-money, especially for those of us who love matcha.

While LUNA was empty at 12 noon on a Sunday morning, the patisserie filled up rapidly with the post-lunch crowd not long after. As the eatery is pretty popular, there is a dine-in time limit of 75 minutes so you may wish to take note of that if you are planning to head down to LUNA!

While we heard of LUNA because of their orh-nee cakes, we are here to try their other cakes today! We first tried the Luna 2.0, as the dark-brown globule caught our eye as it looked like it was hiding something mysterious. 😁😆 The exterior is actually a dark chocolate coating and it encompasses a mousse made from dark chocolate and hazelnut! The mousse uses 70% dark chocolate, which overpowers all presence of hazelnut. Hence, the mousse is on the bitter side and we would advise those of you who are not fans of dark chocolate not to order this.

The core of Luna 2.0 contains a ball of salted caramel, however, which adds a nice salty contrast to the rest of the dark chocolate mousse. We would advise you to try to mix the mousse with the salted caramel core if possible as trying the core alone can get pretty gelat after a while! The base of Luna 2.0 is made of a layer of crushed hazelnuts and another layer of feuilletine coated with dark chocolate. The relatively crunchy base was pretty nice to eat with the mousse and we were thankful for it as the mousse alone became slightly cloying after a while.

Despite the handicraft needed to make the Luna 2.0, the dessert is priced very affordably at $9++! Hence, we would strongly encourage you to give this a try, especially if you are a fan of dark chocolate! 😋

Udon was chewy.
Soup and tempura was ok.
Expensive, thus wouldnt come back.

Lovely ambience with great service.
The highlight of the night was definitely the grouper in iron cast with white wine. I can still reminisce the taste of the sauce and believe me when I say the pan was completely empty and dry at the end of our meal. The grouper fish was huge and definitely worth the price we paid.
The lamb kebab was also delicious and juicy. Sweet potato was soft and comforting. The sour cream was excellent as it goes very well.
We weren’t impressed with the focaccia to be honest. The bread was too hard and the fillings were just normal.
Will definitely return for the fish!

2 Apr’22, Sat🌧️
📍Go! K-BBQ (Telok Ayer St)
- Aged Black Pork Belly (3 servings, each serving is 150g)🍖
- Spicy Rice Cake Stew🥘 (not in pic)
- Complimentary Steamed Egg & Side Dishes🍳

Quality black pork belly indeed! For someone who doesn’t like pork, this was totally acceptable~ not to worry about the unpleasant smell, there ain’t any!

Initially thought the fatty portion would be mushy and disgusting, but I was wrong, the fats are greasy in a good way, and chewy just like part of the meat itself~

Like that they test the heat temp and bbq for you, just to be sure that you taste the pork belly at its best condition…

The pork belly comes with some (really just some) rice cakes, mushrooms and spring onion for bbq, but these were good enough since there were other side dishes which definitely fill you up!

As for the spicy rice cake stew, tbh, so-so, can skip this…

Note: Do make reservation to avoid joining the crowd in the long queue…

Damage: $101.20

One of the better Korean BBQs I have tried in Singapore thus far. Introduced by a friend for our long overdue get-together, @hyangyeon_kfood at Telok Ayer impressed us very much with their solid Banchan (the kimchi wasn’t too sour which is how I prefer mine and they didn’t drag their feet when we requested for repeated refills), very satisfying Beef Bone Soup ($16++), tasty Seafood and Kimchi Korean Pancakes ($22++ for the combo plate) and most important of all, the meats. We made a beeline for the Tong Galbi Gui, a huge slab of marinated bone-in beef short rib ($98++, feeds 2 to 3 pax) and Duroc Pork Belly ($28++). Loved both, especially since the staff handled the grilling for us (it was done over a gas fire at our table) to ensure the meats were cooked to tender, juicy perfection. I must agree with Fengyi that this KBBQ restaurant serves high quality beef and pork. Will be back to this branch for sure!

For starters, we absolutely loved the 𝗵𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗰𝗵𝗲𝗲𝘀𝗲 𝘁𝗲𝗿𝗿𝗶𝗻𝗲 𝘄𝗶𝘁𝗵 𝘁𝗿𝘂𝗳𝗳𝗹𝗲 𝗮𝗻𝗱 𝗵𝗼𝗻𝗲𝘆 𝗼𝗹𝗶𝘃𝗲 𝗼𝗶𝗹. It was a little spreading light sweet cheese spread on crackers, very delightful.

This is part of the lunch set.

Burnt and mushy. Not sure if that was what they were going for but definitely not yummy. Didn't finish it.