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📍Bee Cheng Hiang Grillery and Bistro (Serangoon) @beechenghiangsg
At the mention of Bakkwa (肉干), a popular snack usually eaten during CNY, Bee Cheng Hiang is surely a name that would come to mind. We visited their first ever bistro where they use bakkwa to create interesting fusion dishes. We got to try:
𝗖𝗵𝗲𝗲𝘀𝘆 𝗕𝗮𝗸𝗸𝘄𝗮 𝗧𝗼𝗮𝘀𝘁𝗶𝗲𝘀 ($𝟭𝟮)
This looked like a typical mozzarella cheese toast until it was elevated by that savoury minced pork bakkwa and pork floss! This was a delicious good start.
𝗦𝗮𝘂𝘁é𝗲𝗱 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝘄 𝗕𝗲𝗲𝗳 ($𝟮𝟬)
On top of some assorted mushrooms, the Sliced Beef Bakkwa was there to add plenty of flavour to the dish. We must say that the mushrooms were really umami and the truffle flavour was a nice touch.

While this was an attempt to bring in Singapore’s iconic Chilli Crab with some Western pasta notes, this was not spicy at all. The dish surely had some potential - but just needed some fusion balances.

On the flip side, this was VERY spicy. With pasta infused with classic laksa broth and topped with tiger prawns, the sauce looked innocently flavourful. The Chiziban (crispy bakkwa) was a good addition too.

This was a standard aglio olio, of course with some bakkwa on top. The fat from the bakkwa pairs quite well with the spaghetti!

Now this was our first time - it was a salty ice cream that left you confused and wondering where the milky sweetness went. This is something you would want to try once in your life but we wouldn’t return for a second serving oops.
We also tried the:
𝗦𝗹𝗶𝗰𝗲𝗱 𝗣𝗼𝗿𝗸 𝗕𝗮𝗸𝗸𝘄𝗮 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 ($𝟱)
𝗚𝗼𝘂𝗿𝗺𝗲𝘁 𝗙𝘂𝘀𝗶𝗼𝗻 𝗕𝗮𝗸𝗸𝘄𝗮 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 ($𝟲)
𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝗮𝗹𝗮𝗱 ($𝟭𝟴)
Bee Cheng Hiang Grillery made a solid attempt at incorporating its signature bakkwa into various western dishes. Despite this, we must say that there was some fusion confusion that left us puzzled.
Thank you @burpple @rainraineeataway for the invite 🥺 and @beechenghiangsg for the hospitality!
📍 Bee Cheng Hiang Grillery and Bistro
1359 Serangoon Road
Singapore 328241

📍Springleaf Prata Place (Potong Pasir) @springleafprataplace
There are many prata shops in Singapore but Springleaf holds a special place in our hearts as our go-to for a prata fix after school. When we heard that they had come up with an 𝗢𝗸𝗼𝗻𝗼𝗺𝗶𝘆𝗮𝗸𝗶 dish, we had to give it a try.
In celebration of National Day, Springleaf Prata Place has come up with an 𝗢𝗸𝗼𝗻𝗼𝗺𝗶𝘆𝗮𝗸𝗶-𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗧𝗵𝗼𝘀𝗮𝗶 ($𝟳.𝟵𝟬), featuring your classic cabbage, egg, ham, and bonito flakes on a soft and springy Thosai base. While the texture was slightly different, the flavours reminded us of the Okonomiyakis we would get at Japanese restaurants. In addition to thisi, we got a chance to try their signatures such as the 𝗣𝗹𝗮𝘀𝘁𝗲𝗿 𝗕𝗹𝗮𝘀𝘁𝗲𝗿 ($𝟲.𝟵𝟬) and 𝗠𝘂𝗿𝘁𝗮𝗯𝘂𝗿𝗴𝗲𝗿 ($𝟵.𝟱𝟬) which really tickled our minds as we never thought that a fusion of eggs benedict or cheese burger could work so well with prata.

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We also ordered their:
𝗠𝗶𝗹𝗸𝘆 𝗣𝗿𝗮𝘁𝗮 ($𝟰.𝟱𝟬) (our first time getting this - but we 100% recommend!)
𝗗𝗼𝘂𝗯𝗹𝗲 𝗘𝗴𝗴 𝗢𝗻𝗶𝗼𝗻 𝗣𝗿𝗮𝘁𝗮 ($𝟰.𝟲𝟬)
𝗕𝘂𝘁𝘁𝗲𝗿 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 ($𝟳.𝟳𝟬)
𝗠𝗶𝗹𝗼 𝗗𝗶𝗻𝗼𝘀𝗮𝘂𝗿 ($𝟯.𝟴𝟬)
𝗟𝗶𝗺𝗲 𝗝𝘂𝗶𝗰𝗲 ($𝟯.𝟲𝟬)
If you've been curious about what an Okonomiyaki Thosai is like, why not head down to Springleaf and try it for yourself!
Thank you @steph for the warm invite and @springleafprataplace for the amazing and nostalgic food!
📍 Springleaf Prata Place
2 Tai Thong Cres, #01-13
The Venue Shoppes
Singapore 347846

With pork belly, beancurd roll, inari, meatballs. This Japanese bcm has expanded from hawker centre into a chain. This bowl basically mimicks ramen, using mee kia. The soup was clearly yuzu, but the shoyu was missing. I would say pork belly is as good as the pricier pork shoulder.

With pork shoulder, beancurd roll, inari, meatballs, onsen egg. This Japanese bcm has expanded from hawker centre into a chain. I couldn't tell if the seasoning was shoyu, but it's definitely spicy. The pork shoulder was marinated and decent, but not superior to the cheaper pork belly. The other ingredients all made it interesting. Yellow card for the egg, which wasn't runny. The star however was the perfectly al dente mee pok.

Mr.Duck opens till late. So this is an excellent supper or late dinner spot.

Had the braised meat set, the braised pork belly was damn tender. Surprising that a shop called Mr.Duck serves up such excellent pork.

The chilli also damn shiok.


Actually really enjoyed the laksa broth with the pasta - it packed a nice spicy punch and really tasted like laksa, with the sous vide egg giving a thicker consistency to the base. Big tiger prawns and topped with crispy bakkwa as well!

Thanks BCH for having us and Burpple for the invite🌟

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Singapore’s classic chilli crab sauce with fettuccine, soft shell crab, and a sous vide egg. It was a plate of saucy goodness that really has spicy undertones, but also a chill crab sweetness to it. Quite amazed at how they struck that balance, though the the pasta was a bit soggy.

Thanks for having us, Bee Cheng Hiang!

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