Welcome to Stevens.

amazing experience with the cozy atmosphere and super friendly staff!

started with the burrata, at one glance, one may have thoughts on how the flavours will gel but it was REALLY GOOD (esp with the shallots) - very light and refreshing

sides we had the grilled okra, very warm n crunchy!

mains included the grilled black tiger prawns - super charred and the sauce rly rly compliments!

we also had the ribeye, super soft and it melts in your mouth, it also comes with the chimichurri sauce - love the spices in it

we also had the mocktails - first light and blushing peach! very refreshing!

lastly we had the kueh talam pudding. it was salty on the top, between at the bottom, but when eaten together, it compliments really well! additionally its also warm so its comforting!

great way to end the meal!

will defo come back again!

The Singapore cafe scene had been pretty saturated for the last couple of years — with that being said, Pocket by Flip Coffee Roasters is one of those establishments that had managed to stand out amongst the sea of new entrants filling up the space within the industry and garnering its own following. These folks had recently moved out of their previous space situated at Bukit Timah Road and have found a new home within Mercure Singapore on Stevens situated along Stevens Road — this would be the very building that one can find an outlet of GRUB and In Piazza Italian Restaurant & Pizzeria as well. The new space occupied by Pocket by Flip Coffee Roasters is bigger than their previous; the high ceilings and the use of rustic furniture and house plants does create a European-style vibe that is especially idyllic yet welcoming at the same time. The food menu at Pocket by Flip Coffee Roasters is now segmented into sections dedicated to Snacks and Meals — there is also selection of pastries being displayed prominently at the counter for patrons to choose from as well. Meanwhile, the beverage menu still revolves around its hand-brewed drip coffees, espresso-based specialty coffee and cold brew coffees; all that with a category named “Not Coffee” which would appeal to that for those looking for teas, Jun and drinking chocolate.

The A Good Cottage Pie is an item that is being listed under the Meals section of the menu — this is an item that is being described to come with elements such as a “silky buttery mash” and pork stew; also an item that is mentioned to be “a nod to an old friend” whom used to visit Pocket by Flip Coffee Roasters at their former venue. One think we did like about the A Good Cottage Pie here is how it isn’t particularly cheesy — whilst there is a thin layer of cheese being sprinkled over the top, it does provide a slight hint of savouriness that gels well with the mashed potatoes beneath without being particularly overwhelming. The mash potatoes did come whipped to a smooth texture that was silky as promised in the description of the dish in its menu — comes aptly flavoured whilst the pork stew beneath does come with chunky pieces of pork that is stewed to a soft, tender and juicy texture which was easy to chew; there is a savoury note with a slight tanginess coming from the use of tomatoes that keeps things refreshing, all that whilst the pork does not carry any undesirable porky stench coming along with it. The cottage pie does come with a salad on the side; seemingly a slaw that features the use of purple cabbage to keep things balanced and coming with a refreshing crunch to reset the tastebuds from the starch and meat going on in the the cottage pie.

Great dinner here.

Highlights: Yu-Tang Clam Bowl (super comforting broth) and the Wagyu Picanha which had a really nice char and beefy flavour. The Grilled Spiced Chicken was juicy and well seasoned too.

Desserts were memorable — Cold Tofu Cheesecake was light and delicate, while the Bruleed Chocolate Brusciato was rich and indulgent.

Solid spot for a relaxed dinner.

Popiah with a twist
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Three scoops of gelato - Blue Pea Lemongrass, Sea Salt Horlicks and Soursop on popiah skin, with shaved peanut candy and coriander
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Perhaps it’s a side effect of turning thirty, but I find myself enjoying traditional Asian desserts a lot more now. From Pulut Hitam to Tau Suan and to Chendol, I love ‘em all. So when I saw that @enjoyeatinghouse offers Teochew Orh Ni with Butternut Squash ($8++), I ordered it without a second thought.⠀
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Orh Ni is a traditional Teochew dessert that’s yam that’s processed into a paste, sweetened and doused in coconut milk. Over here at Enjoy Eating House, they have added butternut squash and ginkgo nuts for a little textural variety. The yam paste was silky smooth and slightly sticky, and each swallow goes down easy thanks to the lubrication provided by the coconut milk. The yam paste was sufficiently sweet and earns the ultimate Asian praise of ‘not too sweet’. The butternut squash and gingko nuts did add extra resistance to the otherwise soft & smooth texture for a little variety.⠀
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If you ever decide to patronise @enjoyeatinghouse , don’t forget to order this delightful dessert so you can truly enjoy eating at this house.

And now for @enjoyeatinghouse star attraction, please give it up for their Singapore Style Chili Prawns ($28++)! Five titanic, mercifully de-shelled prawns with the heads still on arrive fresh from the market. These jumbo prawns are then stir-fried with Enjoy’s execution of the familiar & beloved Singaporean chili crab sauce. The five prawns are fantastically fresh, as evidenced by their supple & snappy textures.⠀
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The flavour comes exclusively from the egg-stravagantly eggy chili gravy, which is sweet & salty in equal measure. Lots of egg bits are floating around in this mildly spicy gravy for a little additional texture, but the charming combination of savoury & sweet is what compels you to give more pleasure to your palate. Better yet, squeeze out as much of the flavour lurking in the prawn heads into the gravy, mix it up and, well, enjoy the taste. Enjoy knows how gloriously gratifying their gravy is, as they offer you the opportunity to try & mop up as much of this delicious chili prawn gravy with their deep fried mantous ($2++ for 4).⠀
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Enjoy Eating House’s Chili prawns are good, but what’s holding them back from greatness is the viscosity of the gravy. Or rather, the lack thereof. The chili gravy was rather runny & thin, and putting any of it on the prawns or the mantous resulted in the gravy just flowing right off. All that’s needed now is for Enjoy to thicken the gravy, and its rating would get bumped up to legendary status.

Bakwan Kepiting (pork & crab meatball) soup is a Peranakan staple soup, so I was pretty surprised to see it on @enjoyeatinghouse menu going for just twelve dollars before tax & service charge. What surprised me even more was just how tremendously tasty Enjoy Eating House’s bakwan kepiting soup was.⠀
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The massive meatballs are packed a bit looser than the average meatball, which gives a lighter, easier to chew ball of meat that’s simply but sufficiently seasoned. This time, I could taste & feel the crabmeat added into the mix, and the subtle & lighter flavour offset the richness of the pork excellently. The broth is also sublime, as it is supremely sapid, yet it is light & clean and so easy to drink. I was happily scooping up every last drop, and although the bakwan kepiting soup might not be the water of life, it’s pretty close.⠀
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As for the Silky Egg Crispy Hor Fun ($19++), a thick & satisfyingly salty gravy coats the copious amounts of deep fried flat rice noodles, as well as the plentiful portion of pork, prawns and squid. In theory the crispy hor fun should soak up the viscous gravy & soften up slightly while retaining some crunch, but in practice the deep fried flat noodles only soaked up some gravy and gained a texture akin to that of stale crackers. Not soft, not crisp, but an odd cross of sort of crunchy and chewy ⠀
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The hor fun not exactly doing what Enjoy Eating House had hoped for isn’t their fault, and the fab flavours alone were enough to carry the dish. One suggestion I do have is that Enjoy could cut the hor fun into shorter strips for easier edibility, and for the extra enjoyment.

This was my second time dining at @enjoyeatinghouse, and while I certainly appreciated the food once more I didn’t know what category to put it into. Mod-Sin? Modern Zichar? Peranakan fusion? The Jumbo Kurobuta & Crab Ngoh Hiong ($17++ a roll) certainly says Peranakan, but the Sautéed Asparagus with Mushrooms & Truffle ($22++) is a lot harder to pin down.⠀
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Enjoy Eating House wasn’t tooting their own horn when they labeled their ngoh hiong as ‘jumbo’, it’s truly titanic to match the price. The texture of the pork mince combined with the crab is on the looser, less dense side, which does give a lighter mouthfeel that complements the thin, crisp beancurd skin wrapper. I didn’t pick up on the crab in there, but the meat mix was interspersed with a delightful amount of crunchy & fresh water chestnut chunks. ⠀
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The flavours of the five spice powder were in full force, but I think that Enjoy could benefit from adding in more salt into the seasoning. The kicap manis dip actually revolutionised the ngoh hiong, adding a sweet & savoury note that not only made the ngoh hiong richer & weightier, but more conplete flavour wise.⠀
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The Sautéed Asparagus with Mushrooms & Truffle is a massive stir-fry loaded with fresh, snappy asparagus that’s been baptised in a holy moly amount of truffle oil. Despite the description, the dish was about thirty five percent asparagus, thirty five percent assorted mushrooms, twenty percent carrots & ten percent cashews. It was a harmonious blend of contrasting textures that keeps you engaged & interested to the end, and it’s healthy yet hearty.⠀
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While the food here is not revolutionary or utterly mesmerising, you’ll still definitely enjoy a hearty family meal at @enjoyeatinghouse.⠀

Rlly rlly good.

Strong clean flavour and the toppings were all great, esp the fresh veggies

This is a place that pays attention to the details of the food. The difference between fake atas places and actl refined Japanese place is honestly very easy to tell. When even the simplest things like the soups and salads are done well, you can be assured they know their stuff.

And the gyu bar makes the cut, it's one of those places.

The heat is very raw, even though it's not as hot as normal when this kind of chili is used. The spices are somewhat reminiscent of instant noodles, as are the softer than normal noodles.

The beef cubes are the real deal though. Even though they're braised, it's not the kind that's braised to the point of breaking apart, it's melt in your mouth only because it's wagyu. The flavour was on point as well

Overall it's alright, while the beef was good the conception of the dish isn't polished

The sakura ebi were rlly good and even tho the texture wasn't perfect, it added much complexity and umami to the salad, which is otherwise well executed too

Blown away by this!