Welcome to North Bridge Road.

Founded in May 2015, this stall is popular for its decently tasty, wallet friendly dishes.
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Their rendition has al-dente chewy soft yellow egg noodles, crisp bean sprouts, bouncy hard boiled egg, crisp green chili, and crisp fried shallots, with grainy savoury vegetal sweet eggy spice salty flavour.
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The gravy is medium thick, smooth and gloopy, carrying sweet savoury spice flavour.
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Enhanced with a bit of lime juice, lending a sour zesty tangy note.
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Mee Rebus
Kampong Glam Cafe
@ 17 Bussorah Street
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

Just in: A little slice of heaven has arrived! 😇 Say hello to Uncle Lee’s signature kaya pandan cake — incredibly soft, wonderfully moist and layered with fragrant pandan kaya custard. Every bite is packed with nostalgic flavours and handcrafted goodness. ✨💚

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Brunch Club by THC with a fun bunch

Crispy Calamari ($14): I love that they use baby squid! The batter was light, nicely seasoned, thin, and deliciously crisp-crunchy. The garlic yogurt dip was the bomb, too, with a lingering garlicky hit. Not greasy, the moreish fried calamari was wonderfully golden-brown and not overcooked at all (no dry pieces).

Argentina Rib Eye 200 Days Grain Fed ($46): This hearty plate is good for two to three ladies. It includes 500 grams of beef, sweet broccolini, thick-cut fries, and a side of lemak chilli mushroom sauce. With the chunkier cut, the medium-rare steak was fairly juicy and had a nice bite. It was a tinge more cooked than I would have liked, but I enjoyed the slightly charred edges. Overall, it was great without any sauce.

Classic Steak & Frites ($28): This is a pretty standard plate with a 200-gram rib-eye steak, thick-cut fries, and their in-house lemak chilli mushroom sauce. The doneness was delightful and nicely seasoned.

Frothy Teh Pandan Ice ($7): Not a very strong teh but the light pandan fragrance is a yummy touch and it wasn’t too sweet.

I needed carbs. It's acceptable in an izakaya setting, but objectively quite ordinary. The pork was poor.

In an izakaya setting, this was acceptable. But relative to serious katsu, it's quite trashy hahaha.

Always just a fun snack. Nothing to appraise really.

You can't go wrong with this combi. Ebi, salmon, mayo, ikura.

Normal.

Gigantic. I'm not sure but probably large. Unfortunately I waited too long so it's a bit soggy and hard.

I really loved and enjoyed the bakmi I had in Indonesia and was looking for an equivalent in Singapore that sold the dry, braised version. Kulon is a good substitute to quell that craving. If you’ve had the Chinese zha jiang mian before, think of this as a less sweet, but way more savoury bowl of noodles. Noodle texture wasn’t as qq as expected in other reviews, but the sambal merah really elevated the experience.

Rate:🌟🌟🌟

A popular traditional Turkish speciality made with layers of vermicelli-like pastry called kadayıf, layered with cheese and soaked in a sweet, sugar-based syrup. This is good for the sweet tooth. I found it too sweet for my liking 》$13.90

Baklava is a world-famous Turkish speciality made of phyllo pastry filled with chopped pistachios and sweetened with syrup. The pastry is flaky, sweet, sticky and soft 》$12.90