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(5/5) ($8) opt out for 0% sugar; maple cold foam but taste nice for me and complemented well with each other.
($7.50) opt out for 0% sugar; taste v atas teh ping but at least earl grey tea taste v strong tbh.
($8) opt out for 0% sugar; maple cold foam but taste weird for me
($7) opt out for 0% sugar; I alr tried it previously at golden mile tower so but cold foam was sold out for 2 day.
($7) opt out for 0% sugar and taste like v strong roasted hojicha tea.
($7.50) opt for 0% sugar and taste like meji milk for strawberry. Matcha taste very mild bitter.
($7.50) opt for 25% sugar and taste like very kuek texture for taro. Matcha taste very mild bitter.
As compared to the shank, the pork belly is softer with its layers of lean and fat breaking down under the thick herbal braise gravy. The gravy seeps into the rice, giving each bite a savoury depth. Each bowl comes with a mushroom, egg and greens which bring texture against the richness of the braise and meat 》$5.50
The pork shank is braised until tender with lean and fatty pieces that soaked up the thick herbal braise gravy. The gravy is glossy and savoury, clinging to the rice, giving each spoonful a deep and comforting flavour. Each bowl comes with mushroom, egg and greens which add balance to the richness. For the portion served, it feels value for money, hearty and satisfying for those who enjoy a thick braise. The queue stretches at times but once you dig in, the wait feels worthwhile 》$4.50
Under each silky skin was a juicy pork filling that soaked up the sauce beautifully. The chilli oil leaned more aromatic than fiery, with savoury depth and a gentle tang that kept the flavours lively. The balance of smooth wrapper, tender meat and fragrant sauce made each bite satisfying. The portion felt generous and affordable, a dish that draws me back for both taste and value whenever I’m at this hawker 》$6
The XLB came steaming with thin and delicate skin that held the broth beautifully without breaking. The soup inside was rich and flavourful while the pork filling stayed tender and well marinated. The meat‑to‑skin ratio felt generous, giving each bite a satisfying balance of filling and broth. Affordable at a dollar each, they delivered both taste and craft without feeling heavy on the wallet 》$6
It has been a while since we had noticed Bo De Vegetarian setting up shop at Hamilton Road in the shop unit previously occupied by the now-defunct Missus and Tipo Pasta Bar right beside the outlet of Brawn & Brains Coffee there — these folks had finally opened their doors to the public after quite a long phase of renovation works. For those whom are unaware, Bo De Vegetarian is an establishment by the same folks behind the Lang Nuong Vietnam brand — this would include that of Lang Nuong Vietnam 1980’s that is located just right across the street on the other side of Hamilton Road away from Bo De Vegetarian; they are also the same folks whom operate Little Hanoi within the Food Republic food court at Shaw House. As the namesake suggests, Bo De Vegetarian is an establishment that serves up vegetarian-friendly Vietnamese cuisine — an establishment with a similar concept would be that of Moon Chay Vegetarian that is situated at Fortune Centre. The menu at Bo De Vegetarian is segmented into sections dedicated to Signature, Rice and Sets, Noodles, Small Plates, Green and Mushrooms, Soups and Hotpot. Whilst Bo De Vegetarian is not an allium-free establishment by default, those whom have such preferences / requirements and any allergies to certain ingredients can let the staff know it advance.
The Bun Hue (Hue Noodle) is a dish that is listed in the “Signature” section of the menu at Bo De Vegetarian — typically known as a Spicy Vietnamese Beef and Pork Noodle Soup at other non-vegetarian Vietnamese dining establishments, the Bun Hue at Bo De Vegetarian is described to come with elements such as rice noodles, spiced lemongrass broth, tofu, forest mushrooms, Huế-style vegan sausage, and fresh herbs — all coming in hot stone bowl. The dish is presented with the rice noodles and fresh herbs in their respective separate plates; patrons should add them to the hot stone bowl that comes with all other ingredients before consuming the dish. The spiced lemongrass broth for the Bun Hue does come with a slight tang — a pretty light but aromatic broth in which we found to be rather appetising with a clean finish that was easy to have. The dish was also kept warm from the use of the hot stone bowl that was adequate to retain heat — the dish does arrive the table still bubbling from being boiled. The accompanying rice noodles was slurpy, while the usual elements of beef and pork were replaced by Huế-style vegan sausage that takes the form of mock meatballs and mock meatloaves with the former replicating that of pork and beef meatballs. Other elements not mentioned in the description of the dish in the online POS system includes that of corn, radish and beancurd skin; the radish having been stewed to a soft texture. We do advise to go easy on the herbs on the fresh herbs on the side however considering the intense bitterness that it inherently comes with; though we were pretty surprised how the simmering of the broth does still takes away much of those flavours.
