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What a delicious mouthful, Chū and Co’s “Cacio & Pepe” ($9.50) had such a fun and tasty (tbh foolproof) combo - with slightly charred Japanese sweet corn, Camembert, Candied bacon and Pecorino cheese. The sweet-savoury toppings were truly the highlight for me but the dough acted as a great vessel as well. The base was relatively light, not all that dense or greasy. Felt pretty premium as I was surprised by the small edges of soft Camembert hidden under the strips of cured meat. I also got the “Ham & Cheese” ($9.50), crowned with sliced Sweet Potato, Honey Baked Ham and Brie de Meaux. Lacked that oomph for me but a great buy on a whole as well~

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The meal I was looking forward to most at this start of the year, Mustard Seed really delivered a comforting and delicious line-up. Having tried more than a handful of times to get a coveted reservation slot, I was so glad that I finally got it at the end of last year!

And so a little throwback; the January/February menu ($190) was a fun mix of local and Asian (Japanese and Korean) flavours. A truly enjoyable meal.

Scallop + Guava - A refreshing starter to kick off the whole experience, mine was a special replacement as I don’t take oysters. The light guava granita was so lovely with the sweet scallops, juicy pulps and I love that you get that zesty lime flavour lingering in the cooling mix.

Squid Rojak - The tender mollusc was done exceedingly well. Together with the tangy rojak sauce, spices, crushed nuts and sweet sliced pineapples, it really whet one’s appetite. Got to love the deceptively simple combination.

Superior Stock Chawanmushi - Like a fish maw soup on steroids, the egg custard made with chicken and dried scallop stock was delightfully silky. Using ingredients found in a typical banquet-style soup, it was so comforting and savoury. Giving the LNY vibes, the sauce also had black moss and a few drops of vinegar.

Turmeric Frog Legs - Dusted with herb salt made from dehydrated curry and laksa leaves, the finger-licking-good legs were uber succulent. Wonderfully plump and moist - way better than chicken. The batter was perfect too, not soggy at all and not too thick.

Hakka Radish Meatball - My favourite at the table and at this point, I don’t want the meal to end. Swimming in that tasty pool of pork trotter and coriander seed gravy that was seasoned with aged tamari soy sauce, the radish meatball was placed with braised cabbage, shiitake and their house-made abacus seed. Kinda like a mini pen cai. Made from stir-fried Kurobuta pork collar and belly bound together with tapioca starch, house-made fish paste and shredded daikon, the meatball flavoured with dried cuttlefish and shrimp was the best - amazingly supple.

Penang Hae Mee x JJamppong - Turning up the heat, this marriage of Penang prawn noodles and Korean seafood noodles sees bouncy ramen noodles with wok-fried vegetables, sweet prawns in an aromatic concoction of lip-smacking prawn broth enriched with rempah.

Duck & Burdock Rice - Right before dessert, a surprisingly light rice dish seasoned with a bit of sansho pepper and on the side a marinated stir-fried lotus root.

Kuri Kinton, Rum Jelly - Very nicely balanced, the slightly boozy rum jelly went so well with the earthy roasted sweet potato ice cream and candied chestnut.

Strawberry Kuih Lapis - Following the instruction to have it layer by layer, the steamed dessert was exceptionally good. Love the natural fragrance of the fresh coconut milk and the fruity red layers infused with strawberry juice.

The 3 in comes with mani cai, hakka braised meat and sunny side up egg. It is uncommon to see mani cai in SG. The mani cai was fry nicely with generous amount of egg. I didn like the hakka meat as there was a weird taste. The meat pieces were quite fatty too. However, the portion was quite big so it is value for money.

"Wok hey" is their words, not mine. Only order this if you like the noodle so much or want a typical zichar stir fry. It has none of the seasoning of kolo mee so it's not my thing.

I love kolo mee and theirs was kinda disappointing. It has the necessary components but was just not that fragrant.

Indulge in the richness of North Indian flavors at Shamiana in Serangoon Gardens! Capture the 1-for-1 main dish deal, featuring the aromatic Chicken Tikka Masala or the spicy-sweet Prawn Vindaloo.

Pic by: Burppler Jaime Lee

On the bitter side, which you don't want with this vegetable. Served with cranberries and raspberry vinegar, which is a smart touch to balance things.

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Very good carbonara. Such flavourful cream. No complaints.

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Is this Australian? I don't know. But the beer-battered barramundi was interesting lah. It was fresh and not greasy. Sadly it's ridiculously little. We wondered is it because it's lunch price. The fries were conversely a lot, leading to still a filling meal. Nice tartare.

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Coffee bombs are the best. Those friends who ate it love it 💪💪💪