Welcome to Pasir Ris.

Located at the basement corner behind Cold Storage, TSUJIRI is easy to overlook unless you wander a little. The café is small, cosy, and well known for its matcha creations. I didn’t have their matcha this time, but instead went for the waffle with ice cream.

Waffle with Three Scoops of Ice Cream
The waffle was big and chewy, decorated with strawberries, blueberries, and a dusting of icing sugar. It did not have a crisp exterior, but the soft texture paired well with the cold ice cream.

Baileys Tiramisu: A generous scoop, icy and sweet, though the flavour was subtle. The coffee essence and alcohol notes were faint, leaning more toward neutral creaminess.
Salted Butterscotch: The favourite of the three. Rich, salty, and buttery, with a deep aroma and a tastisfying sweet and savoury balance.
Chocolate: Deep, rich, dark, and smooth, giving it elegance and sophistication.

Visually, the trio of scoops looked inviting against the waffle, with colourful fruits adding brightness. The contrast of warm waffle and cold ice cream gave a pleasing texture and temperature balance. Each bite carried its own character, whether subtle, rich, or bold, making the platter varied and enjoyable.
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🚩TSUJIRI (Pasir Ris Mall), 7 Pasir Ris Central, B1-11, Singapore 519612
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#TSUJIRI #Waffle #BaileysTiramisu #SaltedButterscotch #Chocolate #PasirRisMall #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats

Hand‑shaken, icy, and refreshing. The citrus aroma was bright, the taste tangy and cooling, perfect for cutting through the richness of the dishes. A simple but very shiok drink.

Rich and umami, and tasted exactly like canned pork cubes. Salty, hearty, and chewy, they carried a nostalgic flavour profile, though best eaten with rice to balance the saltiness.

Tender slices of black fish simmered with chewy glass noodles and pickled mustard greens. The broth was tangy and spicy, with a faint bitterness from lemon aftertaste. The fish was smooth and bouncy, easy to bite into, while the soup’s savoury heat made it comforting on a cold day.

Soft, chewy squid coated in a vibrant red sauce. The spice hit differently, mild in the mouth yet causing me to sweat across the head and body. The sauce paired beautifully with rice, savoury with a lingering heat. Cheese added a stretchy pull for presentation, though taste remained unchanged. The visual of bubbling sauce and cheese pull was for just for the grams maybe.

Unexpectedly delicious. The chicken leg meat was succulent, tender, and juicy. The sauce shimmered dark and glossy, tasting like caramelised sugar blended with oyster sauce, almost mock honey in flavour. In reality, it was soy sauce, rice wine, and sesame oil, but the sweet‑savoury balance made it addictive. The aroma was rich and comforting, and the sizzling sound when served added to the appeal. Definitely a must‑order.

Free‑flow rice from the northeastern region, plus kimchi and seaweed soup, all at affordable pricing inside an air‑conditioned shopping mall. The rice was fluffy and fragrant, a pleasure to eat, though the seaweed soup and kimchi were pretty meh.

Free‑flow rice from the northeastern region, plus kimchi and seaweed soup, all at affordable pricing inside an air‑conditioned shopping mall. The rice was fluffy and fragrant, a pleasure to eat, though the seaweed soup and kimchi were pretty meh.

Classic Sanbei Chicken ($9.90)
Unexpectedly delicious. The chicken leg meat was succulent, tender, and juicy. The sauce shimmered dark and glossy, tasting like caramelised sugar blended with oyster sauce, almost mock honey in flavour. In reality, it was soy sauce, rice wine, and sesame oil, but the sweet‑savoury balance made it addictive. The aroma was rich and comforting, and the sizzling sound when served added to the appeal. Definitely a must‑order.

Spicy Squid ($11.90) add Cheese (+$$$)
Soft, chewy squid coated in a vibrant red sauce. The spice hit differently, mild in the mouth yet causing me to sweat across the head and body. The sauce paired beautifully with rice, savoury with a lingering heat. Cheese added a stretchy pull for presentation, though taste remained unchanged. The visual of bubbling sauce and cheese pull was for just for the grams maybe.

Fish with Pickled Cabbage in Stone Pot ($10.90)
Tender slices of black fish simmered with chewy glass noodles and pickled mustard greens. The broth was tangy and spicy, with a faint bitterness from lemon aftertaste. The fish was smooth and bouncy, easy to bite into, while the soup’s savoury heat made it comforting on a cold day.

Savoury Beef Cubes ($4.90)
Rich and umami, and tasted exactly like canned pork cubes. Salty, hearty, and chewy, they carried a nostalgic flavour profile, though best eaten with rice to balance the saltiness.

Large Lemon Tea ($2.50)
Hand‑shaken, icy, and refreshing. The citrus aroma was bright, the taste tangy and cooling, perfect for cutting through the richness of the dishes. A simple but very shiok drink.
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🚩Mi Bibimbap, 7 Pasir Ris Central, B1-39, Singapore 519612
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#MiBibimbap #米村拌饭 #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #石锅酸菜鱼 #香辣鱿鱼 #经典三杯鸡 #酱香牛肉粒 #大杯柠檬茶 #ClassicSanbeiChicken #SpicySquid #FishwithPickledCabbageinStonePot #SavouryBeefCubes #LargeLemonTea

Those whom had been following us for a while might recall an establishment that we had previously visited named Kim’s Curry Hainan — these folks had disappeared from the local F&B scene for a while after having shuttered their coffeeshop stall at Toa Payoh for a while. With that being said, the stall had recently made its comeback — this time round being situated at the ground floor of Pasir Ris Central Hawker Centre. Still sticking to what they had previously been serving up, Kim’s Curry Hainan serves up Hainanese-style curry rice — there is a choice to opt between traditional Hainanese-style curry and a Mala Curry which they had also previously offered during their time at Toa Payoh. Their Hainanese-style curry dishes are being served in pre-determined sets with fixed elements, though patrons can also pick and choose the elements in which they desire to have on the plate much like at most other stalls serving up Hainanese-style curry rice.

Their Braised Pork Rice Set does only come with Hainanese-style curry by default — we did request for our order to come with the Mala Curry instead. It also can be observed from our order that the Braised Pork Rice Set does come with elements such as braised pork belly, braised cabbage and long beans; all of which are being drenched with braised sauce as well a curry sauce infused with Mala elements. Just by looking at the plate, the Braised Pork Rice Set with Mala Curry does evoke some Nasi Kandar vibes considering the splashing of multiple sauces and especially the dark hue of the braised sauce as well. Digging into the braised pork, the braised pork belly here comes with a good contrast of both leaner and fattier parts and having absorbed quite the flavours of the braising liquid for a deep earthy and savoury note. Considering so, the braising liquid also gives much depth to the Hainanese-style curry that is rich and thick without being particularly starchy, while the Mala element does add a hint of fragrance of Sichuan-style peppers without giving a numbing note that overwhelms the flavour of everything else on the plate. The accompanying vegetables do provide a soft bite and a crunch and also helps to give the entire dish a more wholesome vibe.

Opened in April 2026, this stall is praised for their strong wok hei / breath of the wok imparted into their dishes.
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Their rendition has silky thin bee hoon / rice vermicelli noodles and chewy long cylindrical yellow egg noodles, tossed with a rich stock of pork bones and prawn shells, wispy chicken egg, crunchy deshelled prawns, bouncy squid rings, tender pork belly, crisp bean sprouts, crunchy spring onions, and a splash of lime juice. Served with bits of crunchy pork lard.
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Tending towards the wet gravy version, this carries addictive smoky grainy eggy sweet savoury salty shrimpy vegetal herbal zesty sour tangy flavour. Despite looking fiery, the chili is pretty mild.
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Hokkien Mee
Zai Jian Mian
@ Krislite, 9 Loyang Way #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Was actually going around Plaza Singapura and spotted a new F&B establishment that is in the midst of fitting out within the mall — whilst it is only the first time that we have been hearing about M’Burger Inn in Singapore, it turns out that these folks already do have an outlet operating within E! Avenue at Downtown East already. A deeper search online did lead us to find out that M’Burger Inn does have a presence in China operating several outlets there. The M’Burger Inn outlet at E! Avenue at Downtown East is located at the second level; it is within the vicinity of other F&B establishments such as The Basil Inn and the outlet of Mr. Coconut there. M’Burger Inn’s Singapore menu is split into sections dedicated to Breakfast, Burger, Snacks and Drinks — the E! Avenue at Downtown East outlet does have an exclusive burger only to this outlet named the DTE Burger, and all burger orders do come with free-flow drinks off the soda fountain if one opts for it to come as a set.

We were told that the signature item at M’Burger Inn is their Classic Beef Burger; that being said, we found ourselves going for the B3 Burger instead — the menu describes the B3 Burger as an item that comes with elements such as beef, bacon, cheese and fresh vegetables. It is also noted that there are three different coloured buns that comes with the burgers at M’Burger Inn; the B3 Burger comes with buns with a red hue — there are other burgers in its lineup coming with regular-looking buns by default whilst some others come with black buns by default (feeling a little nostalgia from the mid-2010s, anyone?). We did come across some raving reviews about the burgers at M’Burger Inn; we do find some aspects of the burger to be more handcrafted than a typical burger coming from the fast food chain — the most obvious being the smashed beef patty while the fresh vegetables that also included raw onions did feel pretty fresh. There is some savouriness from the rashes of bacon that matches up to the slight gaminess of the beef apart from the smoky notes that it does bring; the bacon did come with a chewy texture, while the bread itself was decent though comes served as-is and wasn’t much to shout about. With all that being said, we weren’t particularly fans of the use of ketchup within the burger which didn’t quite match up to the difference in quality that they were achieving from the typical fast food burger based on the other elements that came with the 3B Burger here.

Opened in January 2018, this stall is notable for their authentic Chinese Hainanese dishes and nose-to-tail concept.
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Their rendition features a thin clear hot soup / broth served in a clay pot, bubbling with meaty savoury sweet bitter herbal flavour. Made with a medley of 8 herbs, including goji berries / wolfberries.
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Garnished with tender deboned mutton meat and bone-in mutton ribs with meaty savoury flavour, crunchy black fungus / wood ear fungus with vegetal earthy savoury flavour, spongy tofu puffs with grainy savoury herbal bitter flavour, and crisp fried bean curd sheets with grainy savoury salty flavour. Served with white rice.
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Mutton Soup And Sup Kambing
Yon Ho Hainanese Cuisine
@ Pasir Ris Central Hawker Centre, 110 Pasir Ris Central #01-09
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More details:
https://ivanteh-runningman.blogspot.com/2025/12/best-of-singapore-hawkers-mutton-soup-sup-kambing.html