tag:blogger.com,1999:blog-74578566708310847752024-03-19T12:11:52.538+08:00theMOOSE | makan travel 画画 * a Singapore food and travel blogA group of people who share the love of food and daily ranting.Unknownnoreply@blogger.comBlogger1122125tag:blogger.com,1999:blog-7457856670831084775.post-60211837686851196022021-05-17T18:00:00.001+08:002021-05-17T18:00:00.323+08:00Enjoy Eating House & Bar | Delicious Mod-Sin Food at Jalan Besar<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx6aUr7FAxbEa1Pa5lXkChnQWRq68z7oJXHEtE13QgMzNTwfk98P89SCM3KP3gHsTk3jPbVyNufyEJCk22IOlbN7tiCMnPemVKUO9iJDfsNX9ty1P7nS9UCjM7OAImEfQ9w7PRCiiEZQ1/s2048/DSCF5261.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx6aUr7FAxbEa1Pa5lXkChnQWRq68z7oJXHEtE13QgMzNTwfk98P89SCM3KP3gHsTk3jPbVyNufyEJCk22IOlbN7tiCMnPemVKUO9iJDfsNX9ty1P7nS9UCjM7OAImEfQ9w7PRCiiEZQ1/w640-h360/DSCF5261.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>December 2020</b></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">I first visited Enjoy Eating House & Bar at the Kam Leng Hotel along Jalan Besar last year December with a friend. The eatery is started by two childhood friends James and Chef Joel Ong in 2018. They have opened another outlet at Stevens recently.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh496hebv69YyPmHWhHsJJ7EAMGLivyE-ieFgSc5sCbBWZj3EdmnAVCt_aSNJuNXy06JHqu_5_sUst2ULqH__iEOO2J_tMu5Rmt3GhtzHzwGVbtdZqHut7F6KgY5__4iriObN9euHHtF_O/s2043/DSCF5280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="2043" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh496hebv69YyPmHWhHsJJ7EAMGLivyE-ieFgSc5sCbBWZj3EdmnAVCt_aSNJuNXy06JHqu_5_sUst2ULqH__iEOO2J_tMu5Rmt3GhtzHzwGVbtdZqHut7F6KgY5__4iriObN9euHHtF_O/w640-h360/DSCF5280.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We started off with some <b>Hainanese-style Chicken Satay</b>. Thought it was good, but I have a soft-spot for satay. The meat was tender, juicy and the gravy is nice. However, it could have been better if there is more of the charred caramelized bits.</div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wmfcgSIFrSM_DA9jBptNYrZqkR7RulaWQ2prQ2PDmIRv2gAx9SidsHyoYeMEeOaVvpnrx_mNBxkcJ1AlqudFYiJ7HZZ878HzGMlndwZ2d1SDDvoNbVrm4cz9hRKgKwLMRDIfQdKefH_2/s2048/DSCF5294.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wmfcgSIFrSM_DA9jBptNYrZqkR7RulaWQ2prQ2PDmIRv2gAx9SidsHyoYeMEeOaVvpnrx_mNBxkcJ1AlqudFYiJ7HZZ878HzGMlndwZ2d1SDDvoNbVrm4cz9hRKgKwLMRDIfQdKefH_2/w640-h360/DSCF5294.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Next, we had another signature dish, the <b>Singapore-style Chilli Prawns</b> which is a prawn version of the chili crab. The mantous was really good, with a nice crisp crust and fluffy interior and is really addictive together with the spicy, sweet sauce. The prawns were okay I feel.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvTj1vQLWgRIzBlfCh7mtW9gxqrjg53l5REsRRMPDSOz7U67LmC7entG25ChmRhAgh2Rcr94LM_k3DaJd11mdgRX0iYIn8M0pV10bKQxKBdBj_PbdsnPXGQqEMdHJiRJ-4Qz17_NiGmct/s2048/DSCF5271.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvTj1vQLWgRIzBlfCh7mtW9gxqrjg53l5REsRRMPDSOz7U67LmC7entG25ChmRhAgh2Rcr94LM_k3DaJd11mdgRX0iYIn8M0pV10bKQxKBdBj_PbdsnPXGQqEMdHJiRJ-4Qz17_NiGmct/w640-h360/DSCF5271.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">The <b>Grandma's Te Kah Bee Hoon</b>, tender braised pig trotter wok-fried with rice vermicelli was really delicious. While the fatty bits are so sinful, it was worth in, the vermicelli was soaked with the flavourful gravy and there is generous chucks of pig trotter. It can be quite filling for one person though, recommended to order for sharing instead. I ordered this again for delivery on Mothers' Day and my mum enjoyed it a lot too. The dish is based on a secret recipe passed down from Chef Joel's Grandma and it has that nice warm, fuzzy feel when eating it, brings me good memories of having a meal at my aunt's.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBOkDB4r_c3nADbNM-Zy33QuTHRFOV_yEoDSJSHY-FDxUmD6tk7cMI2-X5B-iv_48hxSjPob8itNng_Ry_VsLUIHKUYK6XEA23pAi9WrLl06KH7aT1D8nkeB72tP3k6Pxfb-5WRETHYd1/s2048/DSCF2560.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBOkDB4r_c3nADbNM-Zy33QuTHRFOV_yEoDSJSHY-FDxUmD6tk7cMI2-X5B-iv_48hxSjPob8itNng_Ry_VsLUIHKUYK6XEA23pAi9WrLl06KH7aT1D8nkeB72tP3k6Pxfb-5WRETHYd1/w640-h360/DSCF2560.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I had a good experience at Enjoy Eating House & Bar and I decided to order in for Mothers' Day. One of the dishes I ordered in was the <b>Chef Joel's Mee Kia 2.0</b>: egg noodles with signature BBQ pork cheek, vegetables, truffle sous vide egg. This was really good, it is also a contrasting dish to the Grandma's Te Kah Bee Hoon which tasted more traditional and homely. This is more modern, comparable to Noodle Story's Singapore Style Ramen. For a delivery, it was pretty good and portions was kind of generous too. The pork cheek was very delicious.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jn6rB_gm-YjcTLDwKyrYfHi9vfyK0Bx5w0gSBrksHzWdnSv21mSHAkPsUVx01qhcxJdqJedSP6v6n1JLJnQI-Bg41s5UojRcGE1JSRf6Jw5jZU5WsokOqCWJFeb8HgNAS7RIAGH5zspk/s2048/DSCF2551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jn6rB_gm-YjcTLDwKyrYfHi9vfyK0Bx5w0gSBrksHzWdnSv21mSHAkPsUVx01qhcxJdqJedSP6v6n1JLJnQI-Bg41s5UojRcGE1JSRf6Jw5jZU5WsokOqCWJFeb8HgNAS7RIAGH5zspk/w640-h360/DSCF2551.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Other side dishes I got are the <b>Chef Joel's BBQ Pork Cheek</b>, which is basically the same as the pork cheek in the mee kia but it comes with a special Isaan-inspired Sauce which is sweet and tangy. This is a really nice side dish to have. It was tender, juicy and on the sweet side with a nice tinge of smokiness.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GoRpHugOjPS85rLTjdXzoTZtJCv7Rlf0XtIql1-2Rj_xKz7PSnxXiBTgBoI3dYfOdiBGo0IkcKdzv1NBYE05Zyi52uGAnOdu2cmEUUPOWdlckfdRH_jChTQn2A4HddDXYN6RfD1MhNCX/s2048/DSCF2544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GoRpHugOjPS85rLTjdXzoTZtJCv7Rlf0XtIql1-2Rj_xKz7PSnxXiBTgBoI3dYfOdiBGo0IkcKdzv1NBYE05Zyi52uGAnOdu2cmEUUPOWdlckfdRH_jChTQn2A4HddDXYN6RfD1MhNCX/w640-h360/DSCF2544.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">I also ordered the <b>Crispy Fish Maw Salad</b>, which was nicely packed separately so that it won't come pre-mixed and thus soggy. However, I thought this was only average. It is Thai-inspired salad, a mix of crispy chunks of fish maw, tossed with onions and tomatoes in a spicy, tangy sauce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIrTAutPXWlw1wKhhG4jPxs97S6ROJAVd6_BqQ5dUEZKpS_gcoEfUxyQL5qtn1nqxpx0C0Cixwcf3Vvq_ZCcT7pNhn8r6DEJAE3nf3NCOoPl_JWmrx5NCfrXwSxQZWy_C9FJg0Zl6huBk/s2048/DSCF5316.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIrTAutPXWlw1wKhhG4jPxs97S6ROJAVd6_BqQ5dUEZKpS_gcoEfUxyQL5qtn1nqxpx0C0Cixwcf3Vvq_ZCcT7pNhn8r6DEJAE3nf3NCOoPl_JWmrx5NCfrXwSxQZWy_C9FJg0Zl6huBk/w640-h360/DSCF5316.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">The restaurant at Kam Leng Hotel is located on the first floor of the Kam Leng Hotel which was first established in 1927 and has a kind of Wong Kar-Wai vibe to it. The hotel was re-opened in 2012 with a re-design done by Tiah Nan Chyuan and his team from local design firm, <b><a href="https://www.farm.sg/" target="_blank">FARM</a></b>. Other projects done by FARM includes the recently opened <b><a href="https://www.theclanhotel.com.sg/?dcm=sem&gclid=CjwKCAjwnPOEBhA0EiwA609RefoBUwHJ4UyNKc0Zc5jnKQFmsehxRkQYTaVAKc4WkMxM8JRFCyDEvBoC3IQQAvD_BwE&gclsrc=aw.ds" target="_blank">CLAN Hotel</a></b>, <b><a href="https://www.oakwood.com/singapore/singapore/wanderlust" target="_blank">Wanderlust Hotel</a></b>, <b><a href="https://www.thebarrackshotel.com.sg/" target="_blank">The Barracks</a></b> as well as the works on the Sembawang Hot Spring Park.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oAAUuI5boC1mNUzCfhuN312j8p-3F5V7HEV8x2MdIoT8wPDo88MBmTq2WVL0Cj_a5Hm9i6Y15gAbvb9hmLIzfAdym9Ihy2HG247_ast7J4Vgh2-2LkpvrBBliN5ybJQ9PIxMzloAfm6A/s2048/DSCF5351.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oAAUuI5boC1mNUzCfhuN312j8p-3F5V7HEV8x2MdIoT8wPDo88MBmTq2WVL0Cj_a5Hm9i6Y15gAbvb9hmLIzfAdym9Ihy2HG247_ast7J4Vgh2-2LkpvrBBliN5ybJQ9PIxMzloAfm6A/w640-h360/DSCF5351.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b><a href="http://enjoyeating.sg/" target="_blank">Enjoy Eating House & Bar</a></b> (Jalan Besar)</div><div class="separator" style="clear: both; text-align: center;">383 Jalan Besar, Kam Leng Hotel</div><div class="separator" style="clear: both; text-align: center;">Singapore 209001</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" height="450" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.7706317201378!2d103.85753671475395!3d1.313066399042305!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da19df690baf41%3A0xe77366b079d211c9!2sEnjoy%20Eating%20House%20and%20Bar!5e0!3m2!1sen!2ssg!4v1620900074554!5m2!1sen!2ssg" style="border: 0;" width="600"></iframe></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-85732097228224783842021-05-15T18:30:00.001+08:002021-05-15T18:30:00.262+08:00Yoshi | A Taste of Kyoto in Orchard<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAOEVRDVYok0PIe5zHg60TIrnj05OVyu8lN66bglPOpiRgaE3DZ7Z0JCELRyrRAWGKMiVs6piv4ztLTkrqFWaYzjH6FXQmbMaMO6MV0n6EjzGDeHJ30U3cQlc2pe_b3x-WMUNosILeSRt/s2048/DSCF8148.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAOEVRDVYok0PIe5zHg60TIrnj05OVyu8lN66bglPOpiRgaE3DZ7Z0JCELRyrRAWGKMiVs6piv4ztLTkrqFWaYzjH6FXQmbMaMO6MV0n6EjzGDeHJ30U3cQlc2pe_b3x-WMUNosILeSRt/w640-h360/DSCF8148.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>21st March 2021</b></div><div class="separator" style="clear: both; text-align: left;">It is quite rare to find <b><a href="https://savorjapan.com/contents/more-to-savor/kaiseki-cuisine-japans-artful-culinary-tradition-explained/">Kaiseki </a></b>meals in Singapore. </div><div class="separator" style="clear: both; text-align: left;">More often than not, it would be a Sushi Omakase where the multi-course meal features sushi rather than a Kaiseki stype of meal and if you do find one, be prepare to fork out more than 180-200 SGD for it, some examples are <b>Keyaki</b>, <b>Nami </b>and<b> Ichigo Ichie</b>. <b>Yoshi</b>, previously<i> Kaiseki Yoshiyuki</i> is one such place that offers Kyo-kaiseki.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.restaurantweek.sg/lang/en" target="_blank">Restaurant Week </a></b>featured a sort-of kaiseki menu at Yoshi for less than 100 SGD before tax and I decided to give it go to celebrate a special occasion in March with a friend. The interiors is done up like ryotei : counter seats around the chef. The interiors was designed by <b><a href="http://theasylum.com.sg/" target="_blank">Asylum Creative</a></b>, a local design firm which is known for projects like the<b> <a href="https://www.thewarehousehotel.com/" target="_blank">Warehouse Hotel</a></b><a href="https://www.thewarehousehotel.com/" target="_blank"> </a>and <b><a href="https://www.po.com.sg/" target="_blank">Po Restaurant</a></b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDD-zokA2SFxM8ynLiv0Hkm_hLSEVBJuQrk9TW-uT7dY1OeBoJFRXuo6l-d4qhhfHEJvu8U8SROGyUepaGS4Nl69nYcpK3Ne8DAL3JzVc1Q9GBoah7N4cyXtX1ir9ki5in5j2684gpPK9w/s2048/DSCF8153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDD-zokA2SFxM8ynLiv0Hkm_hLSEVBJuQrk9TW-uT7dY1OeBoJFRXuo6l-d4qhhfHEJvu8U8SROGyUepaGS4Nl69nYcpK3Ne8DAL3JzVc1Q9GBoah7N4cyXtX1ir9ki5in5j2684gpPK9w/w640-h360/DSCF8153.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65ZEgJWK33hyphenhyphen22ko1aD4v_3gI4hioremfCIEmPc17JQlKUglZFPvykDpF2WFDZi9tJvrRLkC735L9OVWyv1t0EATlPeVLiSavj8CaBx7RUzKFU7luj5G_gp4zyLoy2uTxhcRAul_GFvN3/s1600/IMG_9932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65ZEgJWK33hyphenhyphen22ko1aD4v_3gI4hioremfCIEmPc17JQlKUglZFPvykDpF2WFDZi9tJvrRLkC735L9OVWyv1t0EATlPeVLiSavj8CaBx7RUzKFU7luj5G_gp4zyLoy2uTxhcRAul_GFvN3/w640-h426/IMG_9932.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The atmosphere does bring back some of the vibes from the ryotei in Kyoto such </div><div class="separator" style="clear: both; text-align: center;">as <b><a href="https://www.wakuden.jp/en/ryotei/muromachi/" target="_blank">Muromachi Wakuden</a></b> (bottom)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlAc-FQekdAqX1maiwm8iwKYD9MOiUQyWGIl2ydLC3JftqvnhMuEAD6fx1BbK2UYWFIfe632dikX992-HFd5IkFRZHPD5pLDQpvKPP6XITOap8A-lMcQ3t7X2xgj_ETQ6Jp-DVjyGdKsr/s2048/DSCF8155.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlAc-FQekdAqX1maiwm8iwKYD9MOiUQyWGIl2ydLC3JftqvnhMuEAD6fx1BbK2UYWFIfe632dikX992-HFd5IkFRZHPD5pLDQpvKPP6XITOap8A-lMcQ3t7X2xgj_ETQ6Jp-DVjyGdKsr/w640-h360/DSCF8155.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The first course was a <i>Sakizuke </i>: Yuba with dashi stock topped with uni and fresh wasabi. The simple pairing of beancurd skin, uni and fresh wasabi really made me miss the yudofu cuisine of Kyoto.</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV3cSMWWS6LUnQxL3BwnPwzkxya0MXEmDWU1VQnhFvp1H_x4iMM-dALbDC6fL3oherqeaT083mzP1bOQohksNLAZtwvRrid3Ok44AKUROQvkWRvjbXSZ8dXU39vVq_8pn7fI1AS3d2Sy6/s2048/DSCF8165.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV3cSMWWS6LUnQxL3BwnPwzkxya0MXEmDWU1VQnhFvp1H_x4iMM-dALbDC6fL3oherqeaT083mzP1bOQohksNLAZtwvRrid3Ok44AKUROQvkWRvjbXSZ8dXU39vVq_8pn7fI1AS3d2Sy6/w640-h360/DSCF8165.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">It was followed by a <i>Suimono</i>, a comforting soup dish : </div><div class="separator" style="clear: both; text-align: center;">Kyoto Style Mullet Roe in Clear Soup (からすみ はしあらい)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDaV3TQkFECBh8schByqYJ94O3mbzrdeTRZUi8kSeV79WMWWoWTDPihUx8Yq066GvkmHARyul1MiatZVuwVLAophs8rkQRbC5P_Z_ShkQZIbH7LYnn1B5P8sFUTyyPG-9d6HALPPTrs88/s2048/DSCF8169.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDaV3TQkFECBh8schByqYJ94O3mbzrdeTRZUi8kSeV79WMWWoWTDPihUx8Yq066GvkmHARyul1MiatZVuwVLAophs8rkQRbC5P_Z_ShkQZIbH7LYnn1B5P8sFUTyyPG-9d6HALPPTrs88/w640-h360/DSCF8169.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Next is a sashimi course known as <i>Tsukuri </i>:</div><div class="separator" style="clear: both; text-align: center;">Seasonal Sashimi 3 Types of Sashimi from Japan’s Toyosu Market. The tuna was awesome.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl0a9QmZ_g3P96JBszH5BK6gfDSF8Ac_jm4157GSXCh01raSo8Z1nFVwes-faQv4aTOWWycW1ZWjexsijzs98t9IQqHMZAuTq0m_DmAkocgrUR2WnINC5KhuACr9HNp86u22IJRMFiZC9/s2048/DSCF8184.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl0a9QmZ_g3P96JBszH5BK6gfDSF8Ac_jm4157GSXCh01raSo8Z1nFVwes-faQv4aTOWWycW1ZWjexsijzs98t9IQqHMZAuTq0m_DmAkocgrUR2WnINC5KhuACr9HNp86u22IJRMFiZC9/w640-h360/DSCF8184.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Next up is the <i>Agemono </i>: </div><div class="separator" style="clear: both; text-align: center;"><b>Yuba to Takenoko (揚げ湯葉と筍天ぷら)</b> or Tempura Deep Fried Beancurd & Bamboo Shoot. This dish served in a delicate but flavourful broth has greens, crunchy bamboo shoot and snow crab meat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8NdylcEh2HXi50pN81t8E_OrY5ITa7-_y0KJOXj7dkduU8nRRab5KzzABvJPURRxu1Z_Y2TVRqWSr5V4fexVh6Q7yprksD5Ik5QSFuhqWyf75fVj41Zwvfke4kjKetQBxrr8PwolsRCI/s2048/DSCF8185.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8NdylcEh2HXi50pN81t8E_OrY5ITa7-_y0KJOXj7dkduU8nRRab5KzzABvJPURRxu1Z_Y2TVRqWSr5V4fexVh6Q7yprksD5Ik5QSFuhqWyf75fVj41Zwvfke4kjKetQBxrr8PwolsRCI/w640-h360/DSCF8185.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">A hot pot dish, <i>Shiizakana </i>was next, it was a<b> Kamo Nabe</b>, or Duck Hot Pot, a specialty dish of Yoshi. Duck is sometimes associated with Kyoto. One of the main rivers running through Kyoto is the Kamo River (鴨川). This dish has nice tender slices of duck with a herbal, peppery soup.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNt6P9dfPTffLTWu3hYLEv0IigQliM-wT2mrvDrIIgtw0swrFjmMeingo-ym6pEQ961eCjL0gJvVugKQK79WudwT8b6ZM6zuXoJPenCKbeJfFJuo1n6WEMxrc8w6VqTa-l6sS7IJjcFIu/s2048/DSCF8195.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNt6P9dfPTffLTWu3hYLEv0IigQliM-wT2mrvDrIIgtw0swrFjmMeingo-ym6pEQ961eCjL0gJvVugKQK79WudwT8b6ZM6zuXoJPenCKbeJfFJuo1n6WEMxrc8w6VqTa-l6sS7IJjcFIu/w640-h360/DSCF8195.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In most of my experiences eating Kaiseki in Japan, this second last course, described as a <i>Shokuji </i>is often just plain rice with pickles and a bowl of miso soup which my friends often find it too be too plain. I think Yoshi tries to cater to the local expectations here by offering an<b> Ikura Chirashi </b>here, sushi rice topped with salmon roe and negitoro. The ikura was awesome again. The pickles were topped with bonito flakes to give it a more unami punch.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KpqAqeu_ck8Q7gws1p75-R1VR3HMqw3Pyz5ctMbapMch8o2ZuGZOmjs9O3HxrQMvAy09gL4zRDbDhCWrUCVFeilc_8fkmQ2ysoEd9nsGJTL1y9a4vBJ3geV7SPfNbPQjC1dqnAa1WWmK/s2048/DSCF8209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KpqAqeu_ck8Q7gws1p75-R1VR3HMqw3Pyz5ctMbapMch8o2ZuGZOmjs9O3HxrQMvAy09gL4zRDbDhCWrUCVFeilc_8fkmQ2ysoEd9nsGJTL1y9a4vBJ3geV7SPfNbPQjC1dqnAa1WWmK/w640-h360/DSCF8209.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lastly, it was the mizumono or dessert :a Monaka Ice-Cream, which has fresh strawberries, a scoop of matcha ice cream and red bean paste sandwiched between two delicate traditional Japanese wafers.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">While the usual Omakase menus at Yoshi would cost above 200 SGD, they have lunch donburi which comes with appetizer, sashimi and dessert for less than 80 SGD as well. If you want a taste of the Kyoto-style kaiseki, Yoshi is a dependable place to go and the atmosphere is not too serious or uptight as well, which made the dining experience very enjoyable.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That said, when I showed a friend the photos of the meal, a fan of Fat Cow or unlimited Wagyu buffet, his reaction is "no sushi?" or expecting big slabs of 200g Wagyu steak, a fellow diner was questioning if this was Japanese food when she saw there was no sushi when my friend and I were dining there as well. Thus, if you are expecting a Fat Cow omakase or sushi omakase rather than an experience of a kaiseki, Yoshi might not be the best choice to splurge on.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobsG9T3vTh5agsS4txrDCqR6HTqna_4W3lPAE676gAWb5viU3596d4sIM1_Lp5YEiPjz16ktdkA8D92kFgKbhkCH8wPTUlXB7cHuXBINq4ChV8s5NjX12D0qVurKAJCqjmY_PS46dihB3/s2048/DSCF8151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobsG9T3vTh5agsS4txrDCqR6HTqna_4W3lPAE676gAWb5viU3596d4sIM1_Lp5YEiPjz16ktdkA8D92kFgKbhkCH8wPTUlXB7cHuXBINq4ChV8s5NjX12D0qVurKAJCqjmY_PS46dihB3/w640-h360/DSCF8151.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b><a href="https://yoshirestaurant.com/" target="_blank">Yoshi</a></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">583 Orchard Road, #B1-39</div><div class="separator" style="clear: both;">Forum The Shopping Mall</div><div class="separator" style="clear: both;">Singapore 238884</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" height="300" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.7812721133078!2d103.82634661475402!3d1.3063812990471826!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da198ced3e260d%3A0xcb00c86573f94302!2sYOSHI%20Restaurant!5e0!3m2!1sen!2ssg!4v1620890356740!5m2!1sen!2ssg" style="border: 0;" width="400"></iframe><br /></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-2097556056544807592021-05-13T14:39:00.002+08:002021-05-13T14:39:30.607+08:00Wunderfolks | Delicious Tarts along Stirling Road<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFh5xUTjmJhtKkKz6ltSgDT1rVP-KtV8a5vZBch_fKkOcOyaUlM8uK6w7zDJ7gNGsePz3gXtBGgrLXIG0XHi64THhhzA9n3chInZs4FrA-FeHcNEV4_aOU51xwktMKFi4IKcsg0k5JG_W/s2048/DSCF1143.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFh5xUTjmJhtKkKz6ltSgDT1rVP-KtV8a5vZBch_fKkOcOyaUlM8uK6w7zDJ7gNGsePz3gXtBGgrLXIG0XHi64THhhzA9n3chInZs4FrA-FeHcNEV4_aOU51xwktMKFi4IKcsg0k5JG_W/w640-h360/DSCF1143.jpg" width="640" /></a></div><div><br /></div><b>25th April 2021</b><div>I first bought Wunderfolks' tarts when it first opened around January this year and was impressed by their tarts. Got a fruit tart for my dad's birthday last month.</div><div><br /></div><div>My family and I like their <b><span style="color: #e69138;">Fruitilicious Fruit Tart (45 SGD for 9in.)</span></b> for its generous topping of fruits as well as nice buttery, flavourful crust. It is also not too sweet or rich like those of Fruit Paradise's. Wunderfolks also sells petite tarts at their physical store at Stirling Road. Besides the Fruit Tart they also offer a decent Dark Chocolate Tart, Matcha Adzuki Tart and Lemony Meringue Tart.</div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EDdeuudH-EfnricYuMepbCRnoJlIJzYNcv79jMZD9-w0UhyphenhyphenbDkOmzDCpbjlBOKLWAbNa-YigAO6sr0_KimD3zWs18Djza0y624djOM6aXF1ZWR8OJPVf5E2OrcnGhx3-5P-GOE1KLGwz/s2048/DSCF1151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EDdeuudH-EfnricYuMepbCRnoJlIJzYNcv79jMZD9-w0UhyphenhyphenbDkOmzDCpbjlBOKLWAbNa-YigAO6sr0_KimD3zWs18Djza0y624djOM6aXF1ZWR8OJPVf5E2OrcnGhx3-5P-GOE1KLGwz/w640-h360/DSCF1151.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2SjfJFMbIyiPy10ajOt8VK_d4VjcySYUXQblm0P4Bu4MAPDvspjszJk-uImUAPKvQemzuvMe3z4zS2oLrG_aXNX9jmySoFbBFarEqjLkgTnltAs7GqX_gJxNc-xBD2t9NQeQcUKlowND/s2048/DSCF1162.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2SjfJFMbIyiPy10ajOt8VK_d4VjcySYUXQblm0P4Bu4MAPDvspjszJk-uImUAPKvQemzuvMe3z4zS2oLrG_aXNX9jmySoFbBFarEqjLkgTnltAs7GqX_gJxNc-xBD2t9NQeQcUKlowND/w640-h360/DSCF1162.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFoyDzQWMKahGORp2W7CKBKCLyU4OQH3oTDdM1RaIgzupdM4BsHf1Yc93YJJ-Mz_VkKfGNqRynxv9lCeHYaZZ35R7qxzUt6F_fBJXNa_4BzzrUTiM-zGC20I0rCA7rJYjP_GmP9PMSVvF/s2048/DSCF1160.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFoyDzQWMKahGORp2W7CKBKCLyU4OQH3oTDdM1RaIgzupdM4BsHf1Yc93YJJ-Mz_VkKfGNqRynxv9lCeHYaZZ35R7qxzUt6F_fBJXNa_4BzzrUTiM-zGC20I0rCA7rJYjP_GmP9PMSVvF/w640-h360/DSCF1160.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHpCf0wNXbkgru81Kyk7IDxGXc__dg387qv3aEVyemONWrZXnbjhM4c1f0PA86uDk4nnZVJicvnV5iujFWQS9nd_tC_0HQL0SpoZBIiQ4PA2aWQoZ3Xp-rM0G4rBYPNhh1xb9_3Z56vHF/s2048/DSCF7617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHpCf0wNXbkgru81Kyk7IDxGXc__dg387qv3aEVyemONWrZXnbjhM4c1f0PA86uDk4nnZVJicvnV5iujFWQS9nd_tC_0HQL0SpoZBIiQ4PA2aWQoZ3Xp-rM0G4rBYPNhh1xb9_3Z56vHF/w640-h360/DSCF7617.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b><a href="https://www.wunderfolks.com/" target="_blank">Wunderfolks</a></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Blk 163 Stirling Road</div><div class="separator" style="clear: both;">#01-1238 Singapore 140163</div></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" height="300" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.8041288936124!2d103.80045521475401!3d1.2919039990577372!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da1b61c98d65e1%3A0xac26ba85881e906!2sWunderfolks%20-%20Handmade%20Tart!5e0!3m2!1sen!2ssg!4v1620887369486!5m2!1sen!2ssg" style="border: 0;" width="400"></iframe><br /></div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-21140063568990734492021-05-11T18:30:00.008+08:002021-05-11T18:30:00.213+08:00Marukyu Dining | Decent Teishoku at Telok Ayer<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUQtb3BelauuL73D7krTHv0mZ3Q1tVWJqKgL0kgrCrv_lQ0y69LiZ9vxb3U3K6-eeAvCxEFIaj6BzG5C519BdpQsqQtVptcm9Ja3KNDGkAWTLZJ60GvdKVHOhuIiB-Co1MltZVGZY2nCh/s2048/DSCF4250.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUQtb3BelauuL73D7krTHv0mZ3Q1tVWJqKgL0kgrCrv_lQ0y69LiZ9vxb3U3K6-eeAvCxEFIaj6BzG5C519BdpQsqQtVptcm9Ja3KNDGkAWTLZJ60GvdKVHOhuIiB-Co1MltZVGZY2nCh/w640-h360/DSCF4250.jpg" width="640" /></a></div><br /><b>19th February 2021<br /></b><div>Marukyu Dining is ran by Chef Derrick Lau who previously runs Dezato at Boat Quay. Before Dezato, Chef Derrick was previously from the former Nadaman Restaurant at Shangri-la Hotel. Dezato was a place filled with memories as it is one of the restaurants my friends and I would go for a treat and get a reliable decent Japanese meal.<div><br /><p></p><p>It took my quite a long time to realized that Chef Derrick has moved on to Marukyu Dining until I was looking around for his name and Dezato this year when I miss the food from Dezato.</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIMM9pSo9R_JHIhnwp-8Lpe4h6CDZoOwoRCi1flBL9oYhci9R1aWAAT2Y1SiAUErXtNKDOZdNuMK52Igj3s8dhGSf7GxR2YTUjVy9M4MervAhJoRUumDMbVCKRvVGc9F_uneLLKaIlrHy/s2048/DSCF4258.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIMM9pSo9R_JHIhnwp-8Lpe4h6CDZoOwoRCi1flBL9oYhci9R1aWAAT2Y1SiAUErXtNKDOZdNuMK52Igj3s8dhGSf7GxR2YTUjVy9M4MervAhJoRUumDMbVCKRvVGc9F_uneLLKaIlrHy/w640-h360/DSCF4258.jpg" width="640" /></a></p><p><br /></p><p>Some of the items from the menu remained fairly familiar if one has been to Dezato. I had the <b>Watei Shoku Set (28.00++ SGD)</b> which comes with Chicken Karaage, Teriyaki Salmon, Sashimi, Assorted Tempura, Rice and Miso Soup. The karaage is done differently here with a breaded texture but I enjoyed Marukyu's nonetheless because the meat was tender, juicy and has a nice soy sauce like seasoning.</p><p><br /></p><p>The grilled salmon in teriyaki sauce was excellent as well.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98YL8uc9B4Rd7zxsIhslpntXz2cpGafsEhNKS7fS6YmhTS4qg_HqJ3CatHcOvIuZ-CT_vvZZ9468KlBfMDod1CnI_4d85Iszk0FeQfh_wyjq3SAxLkHiEjh7RLJHJ0grbAM-wxnJuBy5W/s2048/DSCF4267.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98YL8uc9B4Rd7zxsIhslpntXz2cpGafsEhNKS7fS6YmhTS4qg_HqJ3CatHcOvIuZ-CT_vvZZ9468KlBfMDod1CnI_4d85Iszk0FeQfh_wyjq3SAxLkHiEjh7RLJHJ0grbAM-wxnJuBy5W/w640-h360/DSCF4267.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">My friends had the <b>Wagyu Bento (36++ SGD)</b> and the <b>Shokado Bento (33++ SGD)</b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7YRUctOXEdBUoRyNSSOUj8kRL2lUCBbEzA9LfvI-cKfbsIDEOTGEfHKiP4kjIeU-anVm8apqPVGjOij7idJ4xYzrsHxfPzYomxw7zCDPIN9EAmF3Uxj4_lE4axw__N_GbSPLKViL-yAq/s2048/DSCF4270.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7YRUctOXEdBUoRyNSSOUj8kRL2lUCBbEzA9LfvI-cKfbsIDEOTGEfHKiP4kjIeU-anVm8apqPVGjOij7idJ4xYzrsHxfPzYomxw7zCDPIN9EAmF3Uxj4_lE4axw__N_GbSPLKViL-yAq/w640-h360/DSCF4270.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I thought the wagyu bento was really good, the beef was very nicely grilled with a delicate crisp and tender juicy meat as well as a wonderful beef flavour that isn't overly rich. It comes with a slightly sweet, yakinku sauce as well.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNu0IFtiOvoJKhN1knZfL1fbDgL23NwF8CmOZ3cLQJ-qrBax09Hscm5H1ju00pCqkndzHiET5s4mGQHnthlkbCQyHdQHgqWN9-cSIJcrs9_s5ZOjVCoM8_fBZenE2A1AT4XO_pAJi8UsQ/s2048/DSCF4289.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNu0IFtiOvoJKhN1knZfL1fbDgL23NwF8CmOZ3cLQJ-qrBax09Hscm5H1ju00pCqkndzHiET5s4mGQHnthlkbCQyHdQHgqWN9-cSIJcrs9_s5ZOjVCoM8_fBZenE2A1AT4XO_pAJi8UsQ/w640-h360/DSCF4289.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmw5o5Gc3zrqC9jAGCZpNHE7fA_ti4FXjh5QmbmEiouuuvYLNGaoVal1WP2CJHcJ-vMJlTZ3dibT8WD35twRy5bZLhq1Hnl240Ibm_TPTU6NowbrWYFUZt-fE1qa5czG-BADVJEEkX9Kb/s2048/DSCF4280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmw5o5Gc3zrqC9jAGCZpNHE7fA_ti4FXjh5QmbmEiouuuvYLNGaoVal1WP2CJHcJ-vMJlTZ3dibT8WD35twRy5bZLhq1Hnl240Ibm_TPTU6NowbrWYFUZt-fE1qa5czG-BADVJEEkX9Kb/w640-h360/DSCF4280.jpg" width="640" /><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We also had some of the desserts such as the<b> White Wine Jelly (5++SGD)</b> and <b>Ume Jelly (6++ SGD)</b>. The white wine jelly was a specialty back from the Dezato days. However, for both desserts, I thought it was disappointing, the jelly was dry and the texture was too rough. The white wine jelly lacks flavour as well. While the ume jelly fared better in the flavour department, its texture leaves much to be desired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Overall, I am glad to find the food by Chef Derrick again, even though the warmth has faded much over the years. I would go back for their savoury food items or even try their omakase one day, which are rather reasonably priced.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb5NjPsAly2Ql71uSggxL_5G7ZImF0bmuibraMUo5ZlYTSfkmHh-Mg8fC9o807-NeF9Vd9n5LRDYO6IbgKRk6jY5dCvFUFoayop1vJtx_3Ttgy2MbdtUcliE_RpHP7Bf3A6Gxi7MPBi3v/s2048/DSCF4291.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb5NjPsAly2Ql71uSggxL_5G7ZImF0bmuibraMUo5ZlYTSfkmHh-Mg8fC9o807-NeF9Vd9n5LRDYO6IbgKRk6jY5dCvFUFoayop1vJtx_3Ttgy2MbdtUcliE_RpHP7Bf3A6Gxi7MPBi3v/w640-h360/DSCF4291.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://www.marukyu.asia/" target="_blank">Marukyu Dining</a></b></div><div class="separator" style="clear: both; text-align: center;">116 Telok Ayer Street</div><div class="separator" style="clear: both; text-align: center;">Singapore 068585</div><div class="separator" style="clear: both; text-align: center;"><br /><iframe allowfullscreen="" height="300" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.8196120968205!2d103.84603441475392!3d1.282004199064949!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da190dad491a8f%3A0xc1cfc368cf301d94!2sMARUKYU%20Japanese%20Dining!5e0!3m2!1sen!2ssg!4v1620549958932!5m2!1sen!2ssg" style="border: 0;" width="400"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-26076798276015267782021-05-09T16:25:00.004+08:002021-05-09T16:25:36.405+08:00Chojiro | Affordable Sushi in Town<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnbp_gHMP8FzyDw5M8BSuMK08dqjBI1uTRxs8Yzkcd1k9kqLyr5yl_KQCLd6XE1bgrCwKuwCnLmnnSSVsiZ4watlF-rd_bwnb3Zspb3dBgdV2xIq-ICiHEH41uqSKyk2pdZYy9k_gWGms/s2048/DSCF6528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnbp_gHMP8FzyDw5M8BSuMK08dqjBI1uTRxs8Yzkcd1k9kqLyr5yl_KQCLd6XE1bgrCwKuwCnLmnnSSVsiZ4watlF-rd_bwnb3Zspb3dBgdV2xIq-ICiHEH41uqSKyk2pdZYy9k_gWGms/w640-h360/DSCF6528.jpg" width="640" /></a></div><br /><p></p><p><b>6th March 2021</b></p><p>Chojiro is a sushi chain restaurant from the Kansai region of Japan. Before Covid-19, its Kyoto kaiten sushi restaurant at Shijo-Kiyamachi was popular with tourists visiting the city. The restaurant however, has since closed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGDc_p6wfpiV27NzcozwPtKe6p_HwUHe36yRaFGUgVTj075RnCj9FZx67a_FhzbuVaUdEHsx8XUCgcXduokR4oD1YgXIjLx3T8upHDpfsDP16UP3mMJvk9nC1epRrKgWzjv4_0cDmVAET/s2048/DSCF6525.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGDc_p6wfpiV27NzcozwPtKe6p_HwUHe36yRaFGUgVTj075RnCj9FZx67a_FhzbuVaUdEHsx8XUCgcXduokR4oD1YgXIjLx3T8upHDpfsDP16UP3mMJvk9nC1epRrKgWzjv4_0cDmVAET/w640-h360/DSCF6525.jpg" width="640" /></a></div><br /><p><br /></p><p>Here in Singapore, this restaurant is part of the Gochi Japanese Dining mix of eateries from Japan like Pronto and Suage+ at Church Street. Chojiro offers an affordable menu that features sushi, donburi, side dishes as well as set meals.</p><p>I decided to visit the establishment one day after a good experience at Pronto next door</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxYKBGIj2icdIXCHT3vswzgQIeOkHSrqw8_pEi3F9huyB37AqWpAJJBE_w9PsBPldP_R2WQ-d3rTo0rwYH6pgQTBas2BT0dzz57HNEYd61GQzi7iHXgjL2adP55PR7L4aAh6YzSPIk6K9/s2048/DSCF6519.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxYKBGIj2icdIXCHT3vswzgQIeOkHSrqw8_pEi3F9huyB37AqWpAJJBE_w9PsBPldP_R2WQ-d3rTo0rwYH6pgQTBas2BT0dzz57HNEYd61GQzi7iHXgjL2adP55PR7L4aAh6YzSPIk6K9/w640-h360/DSCF6519.jpg" width="640" /></a></div><br /><p>I had the <b>Chojiro Plate</b> : an assortment of dishes if you want to try a bit of everything that Chojiro has to offer: The platter comes with : chicken karaage, a mini serving of rice topped with ikura, tamagoyaki, grilled fish, rice topped with crab, tempura, two pieces of Kyoto style Seared Sabazushi and a Salmon Avocado don. It was quite a filling spread.</p><p>The sushi items are the most impressive. The ikura was springy and each roe was a burst of unami flavours and my favourite was the Kyoto-style Seared Saba-zushi, which is a pressed sushi of lightly torched mackerel with seasoned rice.</p><p><b>The platter cost 27.99++ SGD.</b> They also have sushi sets ranging from 15.99++ SGD to 45.99++ SGD</p><p>Another bonus is that after having sushi here, you could just head over to Pronto for drinks or coffee which is pretty affordable as well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfCkifil2SOsOHXJihLt29DRPJxcfX7Qi4TLPuce8Cpvp_SkF9-8WSEoDlMk4OYYqDpLa9MMJhjLRg5x64K-X7C-7Coins5YOGyEdywS1WE5YzFEFgNuc8SJPZXXjC6oDU4ALjmRn0UoR/s2048/DSCF4297.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfCkifil2SOsOHXJihLt29DRPJxcfX7Qi4TLPuce8Cpvp_SkF9-8WSEoDlMk4OYYqDpLa9MMJhjLRg5x64K-X7C-7Coins5YOGyEdywS1WE5YzFEFgNuc8SJPZXXjC6oDU4ALjmRn0UoR/w640-h360/DSCF4297.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqFclZUgaDKNYz2ivfZZSwEKSjLAPurQ2jZ0qxqncxHfzfkEAJLgeQFXWFu26KrqWBAKjP9KKYDsxUAjjamE7lmZlZ5zDqt7VFALqbuAVdgRla4ISZjW6glvv4o3WFPk-vN4J_jNfr6UT/s2048/DSCF4299.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqFclZUgaDKNYz2ivfZZSwEKSjLAPurQ2jZ0qxqncxHfzfkEAJLgeQFXWFu26KrqWBAKjP9KKYDsxUAjjamE7lmZlZ5zDqt7VFALqbuAVdgRla4ISZjW6glvv4o3WFPk-vN4J_jNfr6UT/w640-h360/DSCF4299.jpg" width="640" /></a></div><br /><p><b>Chojiro Osaka Sushi Restaurant</b></p><p>23 Church St, Capital Square</p><p>Singapore 049481</p><div><br /><iframe allowfullscreen="" height="300" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.816629307334!2d103.84665331475401!3d1.2839172990635588!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da19ddd2c126d1%3A0x2d321abe34ec68a!2sChojiro%20Osaka%20Sushi%20Restaurant%20-%20Nigiri%20Sushi%2C%20Sashimo%2C%20Kyoto%20Japan!5e0!3m2!1sen!2ssg!4v1620548635631!5m2!1sen!2ssg" style="border: 0;" width="400"></iframe></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-71691243488469956642021-04-04T21:59:00.000+08:002021-04-04T21:59:03.712+08:00Lad & Dad | 4 Years Later <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsTst4yRUv7J-HXL7YH-hofFHXp-VeIGTvRbWO9G2lVaXG6fWkPHjVUdsJOcsQwIAHOlbsmsxQcMfje5rNgCw5qEFSNu43JlxyEJqwhFo8d1XuZ9vyh9ILMyw_uqDuJPtCsaWhdkIk2ea/s2048/DSCF9222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsTst4yRUv7J-HXL7YH-hofFHXp-VeIGTvRbWO9G2lVaXG6fWkPHjVUdsJOcsQwIAHOlbsmsxQcMfje5rNgCw5qEFSNu43JlxyEJqwhFo8d1XuZ9vyh9ILMyw_uqDuJPtCsaWhdkIk2ea/w640-h360/DSCF9222.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>4th April 2021</b></div><div class="separator" style="clear: both; text-align: left;">Re-visited Lad & Dad today at Tanjong Pagar.</div><div class="separator" style="clear: both; text-align: left;">When I first had the beef stew from Lad & Dad, it was November 2016 from their pop-up stall. I was impressed by the beef stew and the potato mash. The stew was flavourful and the meat wast juicy and tender. The potato mash was smooth with chunks of potato and has a nice buttery fragrance that went very well with the beef stew. It was such a good memory that made me revisit the eatery which is now a dining place at Tanjong Pagar. They used to operate from a hawker stall at Serangoon Gardens then.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was unfortunately disappointing. The beef stew and potato mash were on the dry side. The price was understandably higher as well at 18 SGD nett. The place however seemed popular with diners who were there to chill and drink. Perhaps Lad & Dad has evolved and change its direction. Hopefully the other items are better.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlkJsOMAMFtFDal_FtCOZquF3u3XVg4q_4GNKUnj7AYRpNJ9Pizh3rPgmc83MXusXKJtSY9n6GgXHLniFajcaZXDS5Kmipl2L8hVHJL4v_jhbj0lD5ad7kPeod-UiR7z0sI8wFdDkoMn7/s1728/IMG_5402.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1728" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlkJsOMAMFtFDal_FtCOZquF3u3XVg4q_4GNKUnj7AYRpNJ9Pizh3rPgmc83MXusXKJtSY9n6GgXHLniFajcaZXDS5Kmipl2L8hVHJL4v_jhbj0lD5ad7kPeod-UiR7z0sI8wFdDkoMn7/w640-h426/IMG_5402.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecTw2pxqogI6nyLEcMCVUt5W5s5QWhOWPK3GtaT-m-zgtYWWpw17XrXvUIXVETMU6PhTRTImaxIkYEw1lS62ugTGgBKlN9G1uXKnmCofNUi20tJWbWWiEl_bVn6uym-HDN_pcArBvTslf/s2048/DSCF9230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecTw2pxqogI6nyLEcMCVUt5W5s5QWhOWPK3GtaT-m-zgtYWWpw17XrXvUIXVETMU6PhTRTImaxIkYEw1lS62ugTGgBKlN9G1uXKnmCofNUi20tJWbWWiEl_bVn6uym-HDN_pcArBvTslf/w640-h360/DSCF9230.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Lad & Dad</b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">7 Tanjong Pagar Plaza, #01-108</div><div class="separator" style="clear: both;">Singapore 081007</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" height="300" loading="lazy" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.82685473059!2d103.84081001475393!3d1.2773469990683457!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da1700181ab661%3A0xcaa91151d880f9dc!2sLad%20%26%20Dad!5e0!3m2!1sen!2ssg!4v1617544611659!5m2!1sen!2ssg" style="border: 0;" width="400"></iframe><br /></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-66680880942000962822019-11-04T18:30:00.000+08:002019-11-04T18:30:02.174+08:00Holiday Inn Orchard | Afternoon Tea at the Lobby Lounge<div class="separator" style="clear: both; text-align: center;">
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<b>Afternoon Tea at the Holiday Inn Orchard City Centre</b><br />
The Holiday Inn Orchard City Centre may not be your trendy Yotel or Lyf, or luxurious Andaz or Raffles...but it is a centrally located hotel in the midst of the busy Orchard Road, without the buzz and noise of being in town.<br />
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That's why the Lobby Lounge of the Holiday Inn Orchard City Centre is actually a rather nice place to chill, it is quiet, peaceful and quaint. Located just a short walk away from Somerset MRT Station or a stroll from Dhoby Ghaut MRT Station, it is a convenient spot for a meet up.<br />
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Furthermore, the afternoon tea set here is very affordable. It is priced at <b><span style="color: #990000;">38++ SGD for two</span></b> and valid on most days except for public holidays. The afternoon tea set is curated by Executive Chef Bobby. Besides the familiar scones plus three tiers of sandwiches, savouries and sweets. The afternoon tea set also comes with a serving of <b>Waffle Croissant with Vanilla Ice Cream</b> which was extremely delicious with the warm flaky and buttery "croffle".<br />
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The scones were being served with clotted cream (yes!), a classic strawberry preserve and something different : a traditional lemon curd. The scones here has more bread like texture rather than the crumbly, biscuit type.<br />
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I believe the menu would get tweaked here and there but here are some favourites from the afternoon tea. For sandwiches, the<b> Smoked Salmon and Lemon Cream on White Bread</b>, <b>Boursin Cheese with Black Truffle and Walnuts on Focaccia</b> as well as <b>Turkey Salad with Cranberry Mayo on Raisin Brioche</b> are pretty good with a nice mix of textures and flavours.<br />
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The savouries are a little more mundane with too much emphasis on puff pastries. However, the <b>Smoked Salmon Quiche</b>, especially the <b>Chempedak Tart</b>, a Singapore Bicentennial are delicious.<br />
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For the sweets, I enjoyed the <b>Chendol Tiramisu</b>, which will go well with some Earl Grey with its richness. The classic <b>Orange Chocolate Cake</b> is a pretty good match with black teas or coffees as well. The <b>Passionfruit Panna Cotta</b> provides a nice counterbalance to the sweetness of the plate with a refreshing mix of passionfruit compote and light panna cotta.<br />
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It was an enjoyable afternoon.</div>
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The afternoon tea is available at the Lobby Lounge & Bar daily and starts as early as 12 pm till 5 pm.</div>
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It is 38++ SGD for 2 persons.</div>
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<b>Lobby Bar and Lounge</b></div>
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Holiday Inn Orchard City Centre</div>
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11 Cavenagh Road</div>
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Singapore 229616</div>
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<i>Thank you very much Alvin from the Holiday Inn Orchard City Centre for the invitation!</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-85094862243025094842019-10-21T06:39:00.001+08:002019-10-21T06:39:55.533+08:00Da Dong Prawn Noodles 大東蝦麵 | Big Prawn Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4-l-EB_cu9FAs1NxGW5nvbiA8_dSZOkFqFKCiHWcmh_-sCOU5tR8JO58kjdUfzTRlzQijyhGS7b6uRNQfS11ZB91ZinDQBK0Kb0r_7bUXcOGoqP1q2HftLXPOgnKfndNen5FnXniwbct/s1600/P9130464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4-l-EB_cu9FAs1NxGW5nvbiA8_dSZOkFqFKCiHWcmh_-sCOU5tR8JO58kjdUfzTRlzQijyhGS7b6uRNQfS11ZB91ZinDQBK0Kb0r_7bUXcOGoqP1q2HftLXPOgnKfndNen5FnXniwbct/s640/P9130464.jpg" width="640" /></a></div>
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I was introduced to this prawn mee place at Joo Chiat which is being run by the second generation of hawkers. The prawns was fresh, huge and juicy, easily the best part of the meal. The soup was flavourful but noticeably more delicate (less oily or jelak) than the usual prawn noodles. The noodles were just right as well.</div>
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The pricing for the prawn mee is bound to raise some eyebrows at 13 - 20 SGD, a price range beyond the norms of what is expected of hawker food pricing. However, if one sees prawn mee or hawker food on par as Japanese ramen or Italian pasta, and considers the amount of work that goes into the hawker food such as prawn mee. I think the pricing is acceptable. The food is good too.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-67078372034649400612019-09-30T23:12:00.000+08:002019-09-30T23:13:19.106+08:00Tanuki Raw | Foie Gras Truffle Yakiniku Don<div class="separator" style="clear: both; text-align: center;">
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There was a surprise one-for-one promotion a couple of weeks ago and my friend pulled me to go try it. We only realized there was promotion after seeing long queues at Tanuki Raw for a few days. Initially, we thought it was their Happy Hour deal with affordable oysters.</div>
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We had the Foie Gras Truffle Yakiniku Don. It was pretty good. The truffle aroma was there and it does tantalizes you as the waitress brought the special gyudon over. The beef slices were tender and juicy but not impressive for a "wagyu" level beef: a little firmer and more chewy than expected.</div>
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The foie gras was excellent with a good texture, not too creamy, not too gamey in flavour too and has a delicate little firmer outer marinated layer which makes it perfect. Mix the rice with the egg, it was an enjoyable gyudon. Too bad there wasn't a warm miso soup to polish it off.</div>
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Nonetheless, I could see why the truffle yakiniku don is a hot favourite here, it hits the right spots mostly and the foie gras version is a more indulgent of it, and an enjoyable dish too. With the promo, we paid less than 20 SGD for each bowl and that's a pretty good deal too!</div>
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<b>Tanuki Raw at kapok</b></div>
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111, #01-05 Middle Road</div>
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National Design Centre</div>
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Singapore 188969</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-25230839737555781322019-07-22T06:04:00.003+08:002019-07-22T06:04:59.549+08:00Kajiken | Maze Soba<div class="separator" style="clear: both; text-align: center;">
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Came here because of a Burpple coupon with a friend.</div>
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The noodles are pretty good, springy and and just right.</div>
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It is not your usual tonkotsu ramen with a soup base but rather a flavourful oil seasoning.</div>
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Reminds me of Dandan noodles or "bak chor mee" It was okay.<br />
With the Burpple 1-for-1 coupon, it was quite a steal.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-27181990909067580102018-12-22T13:05:00.002+08:002018-12-22T13:05:49.287+08:00A Brilliant Christmas (and New Year) Feast | Singapore Marriott Tang Plaza Hotel<div class="separator" style="clear: both; text-align: center;">
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Christmas and the New Year is round the corner again and there goes another year</div>
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Have you arranged for a festive feast yet?</div>
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I attended a festive tasting session at the Singapore Marriott Tang Plaza Hotel last month which showcases the various delicacies being served over the festive season including Christmas and New Year. I shall not go on the details of the dish as Christmas feasts are quite standard with the classics like Roasted Turkey, Baked Ham and Logcakes, many of these are covered extensively by fellow food bloggers and magazines too.</div>
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So, I am going to show you some pictures!</div>
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Such as cupcakes, appetizers that you can look forward to....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y2UkebqUo5nn8EVXNjcgTQcUmDID9ko3dpDHQLCmLUekZiVZf709IFcXRHW3APA1demudl0rgWKNw_KQZ8KXvHts_FPp2nZ69mfnjyTB4d-iDTQqbLx6WlzarASUJKCsDX105JZ8hXnf/s1600/DSCF4846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6y2UkebqUo5nn8EVXNjcgTQcUmDID9ko3dpDHQLCmLUekZiVZf709IFcXRHW3APA1demudl0rgWKNw_KQZ8KXvHts_FPp2nZ69mfnjyTB4d-iDTQqbLx6WlzarASUJKCsDX105JZ8hXnf/s640/DSCF4846.jpg" width="640" /></a></div>
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Like yummy prosciutto to enjoy with some melon slices. They also have a delicious meat pate.</div>
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But the highlight of the buffets and feasts at the Marriott Singapore Tang Plaza Hotel are these:</div>
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delicious Oyster Florentine with plump oysters and cheese gratin and spinach,</div>
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or salt-crusted baked salmon served in a delicate cream sauce.</div>
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or a Seafood Paella complete with mussels and prawns. However, these are only the appetizers, to the real stars I feel,</div>
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The star of the upcoming Christmas eve, Christmas and New Year feasts are these: the Signature <b>Roast Pork Saddle</b> stuffed with Pancetta Prunes and Mixed Herbs for example. </div>
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If you enjoy pork, this is pretty good, with a nice crackling skin and tender meat.</div>
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Then there is the <b>Rosemary Roast Lamb Leg </b>served with Mint Demi-Glace.</div>
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What is a festive buffet without some good old classic <b>Slow-Roasted Australian Beef Prime Ribs</b>?</div>
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This should go with a good glass of red wine. The dinner buffets on the 24th and 31st December as well as the lunch and dinner buffets on the 25th December include free flow red and white wines too! New Year's Eve Dinner Buffet even comes with champagne :)</div>
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My favourite however, is the <b>Honey & Clove Glazed Ham</b>, good ham, great sauce. Juicy, tender, yummy, all the synonyms you can throw in for "delicious" is in there, or maybe I am just drawn to the warm comfort of a good ham that reminded me of the lively family festive dinner my family used to have long time ago. Like the Pork Saddle and the Lam Leg, you could still order it but it has to be 3 working days in advance.<br />
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Hmmmm, good ham.</div>
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Too much meat and too heavy for the palate, there are creamed spinach, roasted vegetables and potato mash to go along with it. (and maybe more alcohol)</div>
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Okay, done with the meats it is time for the sweets.</div>
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There is a new chef in town so he has brought us some new pastry creations for the festive season.</div>
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It is a bit of a hit and miss to me though, however if you like any of the flavours, it might be something you would enjoy more than me. If you like Raspberry, then there is a <b>Raspberry Gula Melaka Coconut Log Cake</b>. I myself prefer the <b>Roasted Pistachio Cream Cheese Log Cake </b>which is a little less sweet, and there are pistachios :) . Flavourwise, the Raspberry Gula Melaka Coconut Log Cake is more conventional than the Pistachio one.</div>
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That is not all, if I really want to pick, then the <b>White Forest Bûche de Noël</b> is my favourite among the cakes I had from Marriott. Not too sweet, pleasantly presented and something enjoyable by the everyone in the family too. I enjoyed this with a cup of kopi, it went quite well together.<br />
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The year is coming to an end soon, do check out the Singapore Marriott Tang Plaza Hotel's festive offerings. You can find out more here at their website with the pricing and all:</div>
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<a href="http://www.singaporemarriott.com/christmas/">http://www.singaporemarriott.com/christmas/</a></div>
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<i>Thank you Singapore Marriott Tang Plaza Hotel for the invitation and hospitality!</i></div>
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<b><a href="https://www.marriott.com/hotels/travel/sindt-singapore-marriott-tang-plaza-hotel/">Singapore Marriott Tang Plaza Hotel</a></b></div>
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320 Orchard Road</div>
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Singapore 238865</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-26145658393793140752018-12-19T18:00:00.000+08:002018-12-19T18:00:01.662+08:00Orchard | Yakitori Taira at Japan Food Town<div class="separator" style="clear: both; text-align: center;">
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Japan Food Town opened with a bang in 2016. It has been almost two years plus since. Some of the restaurants has changed or revamped their menu. Yakitori Taira is a recent addition to the Japan Food Town, taking over the space of the former Taki Kyoto Grill and Sake which took over the former Dassai Bar. Would this newcomer from Aoyama, Tokyo last?<br />
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The eatery is still operating at the point of writing. The restaurant as its name suggests, specializes in grilled skewers but the same cooking techniques of grilling on charcoal also works for preparing smoky, grilled chicken meat used for Japanese<b> Oyako-don</b> : chicken meat and egg rice bowl.<br />
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It is hard to find a good oyako-don in Singapore as not everyone gets the right balance of a semi-fluid egg texture, good chicken, good rice and and then food with flavours. Yakitori Taira does a decent oyako-don. The chicken meat was good, it has the nice smoky flavours from the grill and the egg was very well done, not too cooked to become a dry sitting omelette or too moist to be eating egg porridge, it was just right and was delicately seasoned. While the chicken was okay, there are little rough edges where some of the meat were on the dry side. Otherwise, it is a rather decent oyako-don if you are looking for one that is quite close to what you might find in Tokyo or Kyoto.<br />
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<b><a href="https://www.japanfoodtown.sg/stores/yakitori-taira/">Yakitori Taira</a></b></div>
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4F Wisma Atria </div>
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435 Orchard Rd </div>
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Singapore 238877</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-18862943585299909972018-12-18T06:06:00.001+08:002018-12-18T06:06:46.209+08:00Millenia Walk | Chirashi King Kong<div class="separator" style="clear: both; text-align: center;">
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There are some relatively new eateries on the second floor of Millenia Walk that opened some time around September - October this year. One of them is Chirashi King Kong, a blue-lit unit that serves mainly contemporary seafood rice bowls. My friend had the <b>Salmon Mentaiko </b>while I had the <b>King Kong Bowl (14.90 SGD)</b>.<br />
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One of the more unique features of the seafood rice bowls here is the use of the seasoned, rice mixed with furikake, Japanese-style rice seasoning and probably truffle oil. If you are an orthodox diner who wants the emphasis to be on the seafood itself, the rice might be distraction.<br />
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If you take it easy, you will find the rice to be quite tasty, and packed with truffle oil flavour with springy bits of tobbikko mixed into it. It went surprisingly okay with the toppings of Mentaiko Salmon or in the signature King Kong Bowl : smooth, fatty chunks of tuna, negitoro, ikura and marinated jelly fish and seaweed.<br />
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This is not your usual Japanese seafood bowl place but it is enjoyable nonetheless. Drinks are not complimentary and they do not serve water or green tea which is a downside for me. Otherwise, food's okay and not too ex. If you are a big eater, portions would seemed modest to you. Chirashi King Kong also have outlets elsewhere in Singapore.<br />
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<b><a href="https://www.facebook.com/ChirashiKingKong/">Chirashi King Kong</a></b></div>
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Chirashi King Kong</div>
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9 Raffles Boulevard, #02-17 Millenia Walk</div>
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Singapore 039596</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-28758835886573059072018-08-31T23:13:00.001+08:002018-08-31T23:13:58.043+08:00Late Night Thoughts over a Plate of Mee Goreng<br />
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I was feeling down today.<o:p></o:p></div>
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Visited the <i><b>Knock It Down</b></i> exhibition at Artblovk Gallery and saw a tired fellow illustrator on the way out of the MRT Station. The gallery was crowded I didn’t have much conversation. I was too tired to have any anyway.<o:p></o:p></div>
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Spending less than an hour at the gallery, I took the train to Marymount and decided to check out Curry Potter, Chef Ratha’s next chapter after closing Black Sheep Café. I wasn’t expecting to see him but there he was on a Friday night. At around 8:30 pm, the restaurant was actually empty. There were a few tables earlier on but today’s quiet for the night except for a few kids running along the corridor.</div>
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Today, I didn’t have duck confit or beef cheeks. </div>
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Instead, I had a “simple” plate of <b>Mee Goreng (6.90 SGD)</b>. It is simple with inverted commas because like many hawker food, there is actually a lot of effort and complex preparation behind them. For this particular Mee Goreng, it was different.</div>
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It was inspired by Chef Ratha’s memory when he was 7, standing on the back of his dad’s motorbike trying to catch a glimpse of a hawker cooking mee goreng at Cuppage. No, the mee goreng he remembered wasn’t red on high saturation and overly spicy. It was rich and yet has a diverse range of ingredients and flavours mixed in it. As he described his memory of the mee goreng and how he prepares it, he mentioned how the length of the noodles shouldn’t be too short, the ketch up has to be specifically Del Monte instead of Maggi, that it should be slightly oily etc…..these little details mattered to him as a chef and to achieve that food memory of the Cuppage Mee Goreng.<o:p></o:p></div>
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<span style="font-size: x-small;">One of my favourite places is still Pulau Tekong when it was lull period without recruits. </span></div>
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<span style="font-size: x-small;">It was a quiet place to get away and think without much distraction.</span></div>
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Following his vivid descriptions of the thought process and the food as I tuck into the plate of mee goreng he prepared, I recalled my observations of the folks who visited the Imaginarium and recollecting and sharing their memories with me and other people in the gallery. Call it nostalgia or what, both Chef Ratha and I recognised that as we aged, these kinds of experiences seemed to provide a kind of comfort regardless of the age group we are in.<o:p></o:p></div>
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Maybe, I am biased but with my favourite restaurants calling it a day one by one and friendships becoming more distant and competitively comparative in the working world. Black Sheep Café, brings a kind of irrational comforting memory of the past back when things are tad more simple....more comfortable, not in material sense but like a sanctuary of some sorts. There wasn't any pretentious menu, butter from Hokkaido or design award-winning interior with the perfect typeface here...just good food and a place to unwind.<o:p></o:p></div>
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Along with the plate of mee goreng, I had a glass of Butterfly Pea Drink, which is a mix of honey, lemongrass and butterfly pea flower. It was sweet, refreshing and with a tinge of savouriness, very different from what I had at Jim Thompson in Bangkok a few years ago. Priced at 2.90, it is the sort of drink that I think people would pay 4-5 bucks for yet Chef Ratha don’t see the point to do it, he thinks it makes enough for the margin and it was something he is happy to make and let people enjoy. This kind of attitude is hard to come by today indeed. Even in the illustration or architecture side, everything is down to dollars and sense to the point that it feels overwhelming.<o:p></o:p></div>
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We also talked briefly about mortality. It happens that Chef Ratha has experienced a near accident of a loved one and he was quite shaken by it. I have the same fears for my parents as well even though I don’t quite like to share about it. While social media posts and feel-good posters will always to be there to extol the cliché “cherish life, don’t take life for granted” message…how many of us really do and are able to do it? There were countless times, the jadedness from being at work in office and at home made me want to really give it up. It is difficult to live by that message indeed and to put up a façade of “everything is fine and cheery”<o:p></o:p></div>
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Sometimes at night I am deeply affected by moments of those misunderstandings from ex-friends, the disappointments at work and life but life is still life, I told would tell myself to go on. Having a conversation with Chef Ratha tonight, is a good reminder of that and that there are still many other things in life to move on with…<o:p></o:p></div>
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I am quite tired and drawn out since the Imaginarium exhibition. To all who visited, supported me, encouraged me and went to the exhibition, thank you very much once again for showing up. I simply can’t thank you enough. I didn’t realise it was roughly a year ago since I did the first few sketches for the same exhibition.<o:p></o:p></div>
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Having this Mee Goreng meal at Curry Potter with Chef Ratha has brought comfort and true relief from being in the office or to put up a front here and there. The man’s a rare gem in today’s hectic society. I like his food the person behind it with biasness. There is probably better no doubt in a huge world out there. But I will want to come back to Curry Potter again while it lasts before it all goes. <o:p></o:p></div>
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Anyway, go check out <b><a href="https://www.facebook.com/currypottersg">Curry Potter </a></b>at Thomson V while you can.</div>
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I will go back again.</div>
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<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.7054307283934!2d103.83332476475402!3d1.3533097490129846!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da173ae4819cb1%3A0x39a6f7268f41eeb3!2sThomson+V+Two!5e0!3m2!1sen!2ssg!4v1535728288609" style="border: 0;" width="600"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-43876796779934075092018-06-23T09:33:00.000+08:002018-06-23T09:33:15.685+08:00Thomson | Lunch at Black Sheep Cafe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6aQlw4v55petEs_GtoEcrWYufsLOrwZHvnvJx6QP_CgmdfBvljFhZXm-cwCtcMBJBJ-CRlaP5fglv3zeh0gtSy3Lx4XSlGGSEiP3X6NB0TOo1c5lnlOqjHVtH9TmXrDtnOKet5zN6y9c/s1600/DSCF9171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6aQlw4v55petEs_GtoEcrWYufsLOrwZHvnvJx6QP_CgmdfBvljFhZXm-cwCtcMBJBJ-CRlaP5fglv3zeh0gtSy3Lx4XSlGGSEiP3X6NB0TOo1c5lnlOqjHVtH9TmXrDtnOKet5zN6y9c/s640/DSCF9171.jpg" width="640" /></a></div>
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Black Sheep Cafe would be closing again at the end of this month.</div>
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The restaurant carries a lot of fond memories for myself and my friends.</div>
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I remember celebrating birthdays, end of semesters and ORD since its Mayo Street day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJetjuPCYIsRSFZ-FR-s9f5zDXP_UuPwI6b_LZOOTt3AhmEHr45xRSjerYYfO1dnYW7XXzqT2FXxNrB8AWJYV9nKqfaZJpEDGofgz2piSXapMA0nEtmCun8eayTCndldskG-ccPAO4LBx/s1600/DSCF9153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJetjuPCYIsRSFZ-FR-s9f5zDXP_UuPwI6b_LZOOTt3AhmEHr45xRSjerYYfO1dnYW7XXzqT2FXxNrB8AWJYV9nKqfaZJpEDGofgz2piSXapMA0nEtmCun8eayTCndldskG-ccPAO4LBx/s640/DSCF9153.jpg" width="640" /></a></div>
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We decided to go back for lunch after getting word of Black Sheep Cafe's possible closure</div>
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The lunch started off well with warm, crusty bread and butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8pMRcK9byI_YRFlP0xTpuQw0P3evc7rup5r9a3qgQGLbJuO5VPeUTn0pqvZZKSJFCdeJjupMmLcfYHguKhHpWi8AGxMz6XLVdR9V6Ps0c9uiNVzIb9tg03bhZBwehTjX82pb-5iA0kRO/s1600/DSCF9157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8pMRcK9byI_YRFlP0xTpuQw0P3evc7rup5r9a3qgQGLbJuO5VPeUTn0pqvZZKSJFCdeJjupMmLcfYHguKhHpWi8AGxMz6XLVdR9V6Ps0c9uiNVzIb9tg03bhZBwehTjX82pb-5iA0kRO/s640/DSCF9157.jpg" width="640" /></a></div>
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Next, followed by a <b>Baked Brie with Pistachio </b>paired with a lightly dressed salad with Balsamic Vinegar and pomelo and orange slices. This never gets old. Loved the creamy, smoky brie paired with the fruits.</div>
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A really good plate of<b> Cheeky Pork on Sauteed Greens & Pear</b> with Orange Chili Glaze. The pork cheeks were tender, juicy and has a delicately crispy caramelized crust which goes superbly well with the orange glaze with a hint of spiciness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RD8Nmn8nklIQc_Bic044aYwgfDJnM6XIHySoyfhkUzHLSmgFJuWGg6I-qNp6tiD6ICvDHeMNGrYJf35f4OqvUE1h5hOzm7YXdi6Lawhzvo-6DodrAIIRJssOw0qicCbIPOKByWsjhSl8/s1600/DSCF9167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RD8Nmn8nklIQc_Bic044aYwgfDJnM6XIHySoyfhkUzHLSmgFJuWGg6I-qNp6tiD6ICvDHeMNGrYJf35f4OqvUE1h5hOzm7YXdi6Lawhzvo-6DodrAIIRJssOw0qicCbIPOKByWsjhSl8/s640/DSCF9167.jpg" width="640" /></a></div>
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The <b>Lamb Shank with Lemon & Thyme</b>, which used to be called "Black Sheep Shank" is one of the classics we will always go for. The meat falls off the bone easily, a testimony of how tender it is. It went very well with the mashed potato.<br />
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Lastly, we have the must-have classic, the <b>Duck Confit on Apple Roesti</b> with Mango Relish. It was this dish that got us hooked on Black Sheep Cafe in our first visit.<br />
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We finished our meal with a indulgent <b>Chocolate Boudini</b>: a very rich chocolate dessert with grilled bananas and rum & raisin ice cream.</div>
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<iframe allowfullscreen="" frameborder="0" height="300" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d498.5884804175015!2d103.835924483937!3d1.3518419781413566!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da19b99fefc38b%3A0x945080f370255886!2sThe+Black+Sheep+Cafe!5e0!3m2!1sen!2ssg!4v1529198038442" style="border: 0;" width="400"></iframe><br /></div>
Unknownnoreply@blogger.com0200 Upper Thomson Road #01-03 Thomson Imperial Court Singapore 574424, Singapore 5744241.3519929 103.836027100000021.3519929 103.83602710000002 1.3519929 103.83602710000002tag:blogger.com,1999:blog-7457856670831084775.post-29226539383947942432018-06-19T09:07:00.000+08:002018-06-19T09:07:00.648+08:00City Hall | Tendon at Ten Ten Tempura<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhsaiO86RIEBpRgmPDZ1HEtzmHKTW31HsAA6qBtzhLXJDDOjKQCbcIq_k-vjZAUAwrOCpcREMBZ032qasImNOJKDZd7PrRchZl3Bl0FJKAl2q8SPrqwr-VeKFPZX8SlJGefCjUR94FlA1/s1600/DSCF9143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhsaiO86RIEBpRgmPDZ1HEtzmHKTW31HsAA6qBtzhLXJDDOjKQCbcIq_k-vjZAUAwrOCpcREMBZ032qasImNOJKDZd7PrRchZl3Bl0FJKAl2q8SPrqwr-VeKFPZX8SlJGefCjUR94FlA1/s640/DSCF9143.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwFs6HrqaHia1GXCIKH1qd0k-P6qddtNwOWhQ1RBakDju5yijsiDFcEk1k4nyNiZzGFjHz6spZ91rliVJdLqAgfXK3F8wCgB2kEDSBUq7GHpZyiU_wEubVY1GSzWOK3dgbbSBa53VMajf/s1600/DSCF9142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwFs6HrqaHia1GXCIKH1qd0k-P6qddtNwOWhQ1RBakDju5yijsiDFcEk1k4nyNiZzGFjHz6spZ91rliVJdLqAgfXK3F8wCgB2kEDSBUq7GHpZyiU_wEubVY1GSzWOK3dgbbSBa53VMajf/s640/DSCF9142.jpg" width="640" /></a></div>
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This used to be a ramen place but seems like they have changed their focus to Tendon now.</div>
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But you could still order ramen from their menu. It is my second time trying a proper Tendon thus I don't really have a benchmark to refer to. I find it to be decent with the sauce and the quality of the ingredients. However, for some of the items, the tempura batter gets a little too tough or thick like for the prawns. I also find the rice to be average.</div>
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The <b>Special Tendon</b> comes with a Meatball with Cheese, Prawn, Seaweed, Pumpkin, French Longbean, Shiitake Mushroom and Bacon tempura and cost about 16.80++.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uqjEuHJBNKgSJrt2ntjtOV8jGs1LXUChD0PLQLiHKSHlT5HT1-VhG0WuyBlZJ0A9gVuwzZvK0qWkaJADYP1xLEktYI0LrtTn1VzkZI749IhL3WACxBuYVTJQg5sWNgVE3ap3YLgtGRP/s1600/35078390_10160382305420065_8005196492824379392_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uqjEuHJBNKgSJrt2ntjtOV8jGs1LXUChD0PLQLiHKSHlT5HT1-VhG0WuyBlZJ0A9gVuwzZvK0qWkaJADYP1xLEktYI0LrtTn1VzkZI749IhL3WACxBuYVTJQg5sWNgVE3ap3YLgtGRP/s640/35078390_10160382305420065_8005196492824379392_n.jpg" width="640" /></a></div>
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Did a quick sketch of the place.</div>
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<iframe allowfullscreen="" frameborder="0" height="300" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.803982877805!2d103.85159131516136!3d1.2919969990576627!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da19a659c2aecb%3A0x10134a0d309ace4f!2sTempura+Tenten!5e0!3m2!1sen!2ssg!4v1529197436603" style="border: 0;" width="400"></iframe></div>
Unknownnoreply@blogger.com0252 North Bridge Rd, Raffles City Robinsons, Singapore 1791031.2939468 103.85334861.2919623 103.8508271 1.2959313000000001 103.8558701tag:blogger.com,1999:blog-7457856670831084775.post-13269931820255862282018-06-17T09:00:00.001+08:002018-06-17T09:00:27.790+08:00Thomson | Dinner at SK Seafood<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1CxY_8qkg3F4rekwFEvu3cP-sne1Q9Q_qjkMWEmZFkePbGaBiXFhRMvHkTTS4JN7DKWs5WkOkP3ISkAqyS8Ik0b5w_NQ0puWLrwcd_eMMEoTEU9zEOUwPB_YDPoSUf63hlUBqm36QBxU/s1600/DSCF9187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1CxY_8qkg3F4rekwFEvu3cP-sne1Q9Q_qjkMWEmZFkePbGaBiXFhRMvHkTTS4JN7DKWs5WkOkP3ISkAqyS8Ik0b5w_NQ0puWLrwcd_eMMEoTEU9zEOUwPB_YDPoSUf63hlUBqm36QBxU/s640/DSCF9187.jpg" width="640" /></a></div>
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Despite living near Thomson for a long time. It was my first time eating here.</div>
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The <b>Yangzhou Fried Rice </b>was only okay, it lacks the smoky wok hei flavour. </div>
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However, the <b>Sweet Potato Leaves</b> was delicious! We also ordered Barley water here, it was sourish.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-80072504701971004002018-05-11T12:30:00.000+08:002018-05-11T12:30:10.600+08:00Novena | Poke LuLu<div class="separator" style="clear: both; text-align: center;">
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This was my first time trying Poke Bowl.</div>
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I had a mix of Japanese cucumber, seaweed salad, corn kernels, pineapple, salmon and a topping of salmon roe. It is like a massive salad - kaisen don hybrid to me.</div>
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At Poke LuLu, you fill up a form to indicate your choices and expect to pay around 11-20 SGD for it, depending on whether you got the small, medium or large sized- poke bowl. It is quite fun to make your own poke bowls and the salmon slices here was nicely seasoned and plump which is a plus. There are many combinations you could create, and this mix of cucumber, seaweed salad, salmon and pineapple kind of work for me, it is mix of sweet, fruity and refreshing flavours balanced with the savoury, thus not too heavy on the palate.</div>
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<b>Poke LuLu</b><br />
United Square, #01-K13,<br />
101 Thomson Rd, Singapore 307591<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-72904323207858165362018-05-09T09:00:00.000+08:002018-05-09T09:00:05.282+08:00Toa Payoh | Fried Bitter Gourd Fish Head<div class="separator" style="clear: both; text-align: center;">
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Most of the stalls were closed when we went for dinner at Toa Payoh Lorong 4 Blk 93 one day. We have seen this stall around for a while but have avoided it as we ain't fans of bitter gourd. </div>
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We were wrong not to try it earlier.</div>
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The dishes we had included the <b>Luohan Zhai</b>, the <b>Three Colour Egg Spinach</b> and the signature <b>Bitter Gourd Fried Fish</b>. </div>
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The food here may not have the best looking aesthetics but it was generally pretty good! The bitter gourd slices were unexpectedly different from what we had, it was tasty and even has a tinge of sweetness with the distinctive bitter gourd taste which makes it delectable and interesting. </div>
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The portions were generous in general, the Bitter Gourd Fried Fish was plump an succulent with a hearty black pepper sauce and mixed with savoury bitter gourd slices.</div>
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To sum it up, it was a hearty meal that focus on taste over aesthetics. We thoroughly enjoyed our dinner.</div>
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<b>Hong Kong Style Kitchen : Fried Bitter Gourd Fish Head</b></div>
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near the Kway Chap stall.</div>
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01-44 Toa Payoh Lorong 4</div>
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Blk 93 Market and Hawker Centre</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-30842366740691512272018-02-20T20:34:00.000+08:002018-02-20T20:34:00.157+08:00Bukit Timah | Relaxing Evening at Sugarhaus<div class="separator" style="clear: both; text-align: center;">
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Sugarhaus and Fat Belly is located at the Serene Centre near Botanic Gardens MRT Station and Adam Road Hawker Centre. The cosy little spot is both a bistro + cafe that aims to provide a casual dining experience where you can enjoy gourmet food and sweets at the same place.<br />
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The interiors have an extensive use of wood, and black metallic feature as well as an adorable mural depicting cows and the production of dairy products.<br />
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To start, we had some of the brunch offerings such as the <b>Melted Cheese Toastie (12.00++ SGD) </b>from Sugarhaus, a freshly made toastie with three kinds of cheese :Gruyere, cheddar and mozzarella served with tomato soup. It is a really delicious grilled cheese sandwich variation. The tomato soup serves as a tangy complement to the toastie, but it is also very thick and rich which means this dish can be quite jelak (heavy).<br />
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However, as expected, it comes with a premium pricing especially with cheese such as gruyere in it. The good points to take away is the lovely buttery grilled toast and rich mix of cheese, just mind the price tag.<br />
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For pasta, there is a <b>Crab Linguine (22.00++ SGD)</b> which is al dente linguine tossed with shredded blue swimmer crab claw meat and house spices. It was decent, love the sauce mix. The use of blue swimmer crab claw meat however, meant that the crab meat here is more lean, rather than the chunky bits that I prefer. Thus, I recommend this for sharing rather than having it on your own. The lack of chunky bits makes the textures a little monotonous.<br />
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The<b> Corn & Zucchini Fritters (15.00 ++SGD) </b>is my favourite among the brunch dishes. It has bacon, sunny side up egg served with it and drizzled with sweet, tangy okonomiyaki sauce, creamy kewpie mayo and a generous garnishing of savoury bonito flakes. Compared to the two classics above, if you prefer something more varied in terms of textures and flavours, this is the dish to have. It is also something quite different from the usual brunch items like Eggs Benedict etc.<br />
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Fat Belly serves a more gourmet menu that includes steaks and one of the more unconventional cuts is the Denver Steak which comes from the beef chuck primal cut. The <b>Wagyu Marble Score 7-9 Denver Steak (48.00++ SGD)</b> at Fat Belly was flavourful and has a nice amount of marbling to give it that smooth texture but I am not a fan to the slightly chewy texture.</div>
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The sides are interesting too, especially the <b>Creamed Kale (5.00++ SGD)</b>, a crunchy and creamy salad.</div>
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Lastly, the desserts!</div>
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Here is the <b>Galaxy Tart (8.00++ SGD)</b> , it is clearly made to be instagram-worthy.</div>
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But my attention is to the content : white chocolate mirror glaze, chocolate mousse, raspberry jelly and chocolate crumble. If you like chocolate, this is pretty good, it has three textures of chocolate and of varying flavours of white, dark and milk chocolate from the different chocolate components then balanced by the fruit raspberry jelly. Not bad!</div>
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Then there is this <b>Lemon Popsicle Tart (8.00++ SGD) </b>which is the total opposite. I felt the meringue and white chocolate made this a little too sweet for my liking though. It is akin to a richy lemon tart re-constructed as an ice cream.<br />
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The <b>Foie Gras Chocolate Bar (12.00++ SGD)</b> from Fat Belly however, is interesting and delicious. If you like goose liver, this "dessert" is like a smooth, mild pate, cleverly paired with sweet condiments like chocolate, caramel and apple jelly. It worked pretty well and I would love to have it again.</div>
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Last but not least, one shouldn't miss out on the ice cream from Sugarhaus and one of the best ways to enjoy it is with their freshly made and warm waffles. The waffles cost 6.00++ SGD while a scoop of ice cream cost 4.30++ SGD. My favourite ice cream would be the <b>Sea Salt Toffee</b> and good'ol <b>Dutch Chocolate</b>. I personally find the <b>Strawberry Cheesecake</b> too rich (a scoop ot is can be a dessert on its own. There is also a <b>Hibicus Yogurt</b> which came across as strange.<br />
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All in all, there is something for everyone at Sugarhaus + Fat Belly, if you looking for coffee, classic brunch dishes, a little bit more experimental desserts or steaks, they have it. What I enjoyed most about the place is the relaxed and cosy atmosphere. The people behind the counter were rather friendly too. I find some of the items on the menu a little expensive but it seemed like part of the premium goes to the ambiance to the place.<br />
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If you want better value for money, order dishes to share and go for the less common dishes, most of which have been pretty good while I had them. Also, don't miss out on the desserts.<br />
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<b>Fat Belly + Sugarhaus</b></div>
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10 Jalan Serene #01-03 A</div>
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Serene Centre</div>
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Singapore 258748</div>
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<iframe allowfullscreen="" frameborder="0" height="300" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3988.755360658908!2d103.81150901475391!3d1.3226017990353587!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x31da1a069aa8bbf3%3A0xc8f1709daf5d380!2sSugarhaus!5e0!3m2!1sen!2ssg!4v1519043589823" style="border: 0;" width="400"></iframe><br /></div>
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<i>Thank you Food News PR and Sugarhaus for the invitation and hospitality!</i></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-50504626366068269482017-12-22T18:30:00.000+08:002017-12-22T18:31:09.507+08:00VivoCity | Laidback Brunch at Jamie's Italian<div class="separator" style="clear: both; text-align: center;">
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Jamie Italian has been around in Singapore for a while now. It has been about four years since it opened its first outlet at VivoCity. Jamie Italian at VivoCity, now helmed by the 32year old Chef Kwek Xiu Rong has long culinary background going back to his family’s tze char stall. He was part of the opening team of Jamie’s Italian since 2013 and has since risen to the Area Head Chef from Junior Sous Chef.</div>
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<span lang="EN-GB">To satisfy every Jamie Oliver fan is the aim of Chef Xiu Rong (also affectionately known as Chef X.R). On our visit to Jamie’s Italian recently, we weren’t disappointed with the new items at Jamie’s Italian and the new Jamie’s Deli.<o:p></o:p></span></div>
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<span lang="EN-GB">Jamie’s Deli is a new addition to Jamie’s Italian, introducing a grab-and-go element to the restaurant, serving sandwiches, pizzas, pastas as well as desserts. We tried a couple of them, all of them with vibrant colours that helped to brighten up a weekend brunch.<o:p></o:p></span></div>
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<span lang="EN-GB">With such a wide variety of selections, I shall pick a couple that stood out for my friend and I. First off, there is the <b>Big Fat Greek Salad (5.50 / $8.50+ SGD)</b> with Fresh Lettuce, Cucumber, Tomato, Onions, Feta Cheese and Mustard Dressing. This is easily a crowd pleaser salad with fresh vegetables and a sweet, mustard dressing with crumbly, savoury feta cheese thrown into the mix. <o:p></o:p></span></div>
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<span lang="EN-GB">Then there is the<b> Italian Hot Pizza (5.50+ SGD) </b>with toppings of crushed tomatoes, mozzarella, hot soppressata (a kind of spicy dry salami) and wild oregano and chilli pepper. If you are used to Singapore level of spiciness, “hot” is an overstatement, but the mild spicy kick is what that makes this more enjoyable than the Margherita Pizza. It accentuates the flavours of the pizza and the tangy, juicy crushed tomatoes were excellent.<o:p></o:p></span></div>
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<span lang="EN-GB">Besides the introduction of the new deli concept at Jamie’s Italian, the restaurant also has some new additions to the menu. Once again, the spread too much that it might be overwhelming thus we have narrow down to a few favourites:<o:p></o:p></span></div>
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<span lang="EN-GB"><b>Jamie’s Burrata (15.95+ SGD)</b> is a starter of buffalo burrata, cherry tomato salad, basil and extra virgin olive oil. We thought it is the epitome of Jamie’s Italian’s food. Not too complex, well-thought ingredients put together with great effect: simplicity is so under-appreciated nowadays. The starter has a medley of tomato variants, a very good creamy and pudding like burrata and a dash of basil and fragrant extra virgin olive oil. We could polish this up easily if not for the fact that we were quite full. The colours was a great mix of whites, shades of reds and oranges and some greens which makes it aesthetically pleasing to complement the taste (and satisfy Instagram’s appetite)<o:p></o:p></span></div>
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<span lang="EN-GB">On to the pastas, my choice is the<b> Porcini Tagliatelle (17.95+ / 26.95+ SGD)</b> which was executed perfectly, it has a tasty creamy wild mushroom sauce, mixed with gremolata, parmesan and a garnish of herby breadcrumbs for extra bite. The pasta’s just right, the porcini was generous and not too salty…it was an enjoyable pasta dish. However, some might find the creamy pasta too heavy, thus you might want to order to share.<o:p></o:p></span></div>
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<span lang="EN-GB">If you do order a second plate of pasta, then do consider this VivoCity Jamie's Italian exclusive, the<b> Seafood Risotto (26.95+ SGD)</b> saffron risotto with garlic & shellfish sauce, mixed with squid, mussels, bronze fennel and crispy capers. I had saffron risotto once in Milan (there is even a version with a sheet of gold leaf). </span></div>
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<span lang="EN-GB">Also known as “<i>Risotto alla Milanese</i>” (above, from Ristorante al Tronco in Milan), this is a luxurious dish that supposedly goes back to the 15<sup>th</sup> century when saffron was an expensive spice and its colour resembles gold. Jamie’s Italian’s version, now available to not just the rich and wealthy doesn’t cut back from glamour of this dish. It even comes with seafood and its flavours were as rich as the ones I had in Milan.<o:p></o:p></span></div>
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<span lang="EN-GB">For the mains, Jamie’s Italian gives an “Italian” twist to the British Fish and Chips with <b>Italian Fish and Chips (29.95+ SGD)</b>, a dish of Beer Battered Sustainable Sea Bass, Polenta Chips, Mushy Peas and Tartare Sauce, served with a wedge of lemon. This was pretty good. I am particularly amused by the polenta chips.<o:p></o:p></span></div>
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<span lang="EN-GB">We ended our brunch with three desserts: the<b> Pecan Pie</b>, <b>Tiramisu </b>and <b>Epic Chocolate Brownie</b>. Our favourites however are the<b> Pecan Pie (12.95+ SGD)</b> with butterscotch sauce and salted caramel ice cream as well as the <b>Tiramisu (13.95+ SGD)</b>: coffee-flavoured sponge with kahlua, orange mascarpone and chocolate shavings. My favourite is the Tiramisu which is pretty well-balanced. The pecan pie’s not bad too.<o:p></o:p></span></div>
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Jamie's Italian didn't disappoint. The food was pretty good in general and the restaurant at VivoCity is a nice airy and comfortable place to have a meal with friends. There was a children's party going on while we were there and they even had a pasta making session which pretty much sums up the atmosphere here at Jamie's Italian at VivoCity, a lively yet laid-back place with pretty good food.</div>
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<b><a href="https://www.jamieoliver.com/italian/singapore/home/">Jamie's Italian</a></b></div>
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1 Harbourfront Walk</div>
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#1-165-167 VivoCity</div>
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Singapore 098585</div>
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Thnak You Food News PR for the invitation and hospitality!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-55625474326425258522017-12-20T07:23:00.001+08:002017-12-20T07:23:52.506+08:00Marina Square | Set Meals at Tingkat PeraMakan<div class="separator" style="clear: both; text-align: center;">
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Tingkat PeraMakan is the express version of PeraMakan, a Peranakan restaurant based at Keppel Club, which is also one of my favourite Peranakan restaurants to go to in the past. They offer a variety of set meals here which include a main course, two side dishes, a choice of drink, a dessert and rice at <b>around 11-14 SGD</b>.</div>
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The quality cannot be compared to the main restaurant but some of the items are still quite decent. The appetizers seemed to perform better here. I enjoyed the<b> Nonya Tauhu</b> and the <b>Nonya Chap Chye</b> a lot. The tauhu (fried beancurd) in particular has a very tasty sauce that include bits of chilli, meat and dried shrimps which goes very well with the rice.</div>
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The mains are a hit and miss, the <b>Beef Rendang </b>was too dry and firm for my liking. The Ayam Buah Keluak was slightly better but comparatively muted to their main restaurant's version.I find the meal to be quite filling but that said, I have been eating less recently and could make do with a croissant or kopi bun for lunch.</div>
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Also, the <b>Sago Gula Melaka</b>, the only choice for dessert without top-up was very satisfying. My friends felt that it is more worth it than the Chendol.</div>
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<b><a href="https://www.facebook.com/tingkatpm/">Tingkat PeraMakan</a></b></div>
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6 Raffles Boulevard</div>
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Marina Square #02-223 to 225A</div>
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Singapore 039594</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7457856670831084775.post-61873925306499307522017-12-02T18:40:00.000+08:002017-12-02T18:46:06.264+08:00Orchard | Enchanting Festive Tales at Marriott Tang Plaza<div class="separator" style="clear: both; text-align: center;">
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It is that time of the year again : turkey, honey baked ham, logcakes and roast meats for the holidays.</div>
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I am fortunate to be back at the Singapore Marriott Tang Plaza to sample their holiday offerings recently. The hotel has brought back some of its classics like its <b>Bourbon & Honey Glazed Baked Ham</b> and the <b>Salt Crusted Baked Red Snapper</b>. The holiday offerings are available through its buffets and for takeaways.</div>
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The roast meats were really good and they tried to do something different this year, offering a Asian seasoning for the turkey for example, the <b>Asian Salt Spiced Turkey</b> include herbs and spices such as star anise and a mandarin jus, which makes a tangy complement to the turkey.</div>
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If you prefer something more classic, the <b>Australian Roast Beef</b> and the<b> Rosemary Roast Lamb Leg</b> didn't fail, both are quite tender and juicy especially the lamb with mint sauce.<br />
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The holiday buffet also have a host of appetizers such as the <b>Foie Gras Royale with Fig Coulis</b> and <b>Ham Hock Terrine </b>which makes another comeback. The <b>Ham Hock Terrine</b> has a interesting texture : it is like shreds of meat that are compacted and very tasty.</div>
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Of course, there are the seafood items such as <b>Oyster Florentine </b>and <b>Mussel Marinara</b>. There were also <b>Lobster Thermidor</b> and <b>Marinated Prawns</b> but the <b>Oyster Florentine </b>was a favourite.<br />
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Breaking through Salt Crusted Baked Red Snapper is always a spectacle. </div>
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The fish was succulent and juicy. It comes with a flavourful salsa verde.</div>
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Lastly, there are the desserts. </div>
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There are two of them I wish to particularly highlight : the rich and creamy <b>Coffee Praline Dulcey Yule Log </b>which has a nice biscuit crust topped with smoothy, creamy coffee flavoured mousse: a very comforting dessert for the end of a meal. It is also available for takeaways.<br />
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And if you are into speculoos, there is also the <b>Baked Speculos Caramel Lotus Cookies Cheesecake</b>.</div>
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The hotel's holiday offerings are available throughout most of the hotel's restaurants and cafes such as Java+, Marriott Cafe, Pool Grill, Crossroads Cafe and Wan Hao Restaurant and there are slight variations on the menu from Christmas to New Year festivities this December. </div>
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There are also plenty of promotions going on at the hotel including a <b>55++ SGD for 2 Indulgent Afternoon Tea </b>at Marriott Cafe or a <b>1-for-1 Cocktails All Day</b> at Crossroads Cafe.<br />
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If you have an OCBC Card, you can enjoy <a href="https://www.ocbc.com/personal-banking/cards/card-promotions/card-promotion-detail.html?cat=dining&id=4732">a 20% discount till 5th December and 10% till 24th December for takeaways</a>. You can also get a <a href="https://www.ocbc.com/personal-banking/cards/card-promotions/card-promotion-detail.html?cat=dining&id=4678">35% discount at Marriott Cafe</a> for the high tea buffet.</div>
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For more information on the buffet prices and takeaway menu, visit</div>
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<a href="http://www.singaporemarriott.com/christmas/">http://www.singaporemarriott.com/christmas/</a></div>
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<b><a href="http://www.singaporemarriott.com/dining/">Singapore Marriott Tang Plaza Hotel</a></b></div>
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320 Orchard Road</div>
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Singapore 238865</div>
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<i>Thank you Singapore Marriott Tang Plaza Hotel for the invitation and hospitality!</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-86038274182900870592017-11-22T19:30:00.000+08:002017-12-06T16:41:44.026+08:00Cuppage Plaza | Dinner at Five Nines<div class="separator" style="clear: both; text-align: center;">
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Five Nines used to be located along Kheong Saik Street. I was there for a dinner tasting once and I had a very good impression then, the food was playful, memorable and affordable in comparison to other restaurants in its league: the fine-dining or casual gourmet dining group.</div>
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Fast forward to 2017, Five Nines have moved to Cuppage Plaza, located in a rather quiet corner of Orchard Boulevard and known for its numerous Japanese restaurants including the longstanding Izakaya Nijumaru. The building is also known for its lively late night scene.</div>
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Back to the Five Nines, the restaurant is a modern European restaurant with Japanese influence. It is headed by Chef Takashi Ohkawa from Tokyo. A welcome continuity of the restaurant is its affordable price range and a comfortable dining atmosphere. This is their 6-course dinner which is priced at $49++ SGD.</div>
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The dinner begun with an appetizer of <b>Marinated Botan Shrimp served with Couscous Salad</b> dressed with Tosazu Vinegar and garnished with salmon roe. Tosazu vinegar is a kind of vinegar fermeted in Japanese cedar casks and made with kombu seaweed, bontio fish flakes, mirin and amazake. The shrimp itself was excellent, the marinated flesh was succulent and paired very well with the salmon roe as well as the couscous which reminded me of the texture of tobbikko.<br />
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The legs are edible like soft shell crab but the oily taste was a little too strong for an appetizer as it lingers on rather than cleanse the palate for the subsequent dishes.<br />
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Five Nines has a playful attitude to its food in not only how it pairs its ingredients but also in its use of theatrics or drama for its food presentation such as the<b> Foie Grass Terrine and Bruschetta</b> where a a delicate portion of foie gras terrine topped with orange jam was served in a jam filled with smoke created a la minute using wood chips. The fragrance and the sight excites the senses and for this course. The terrine was paired nicely with the smoky, tangy and sweet orange jam as well. The bruschetta provides a constrast in texture. This is a good appetizer.<br />
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Moving on, there is a pasta course : a <b>Garlic Flavoured Squid Ink Tagliolini</b> topped with Snow Crab. This is really good, the pasta was just nice and the crab chunks were tasty.<br />
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<b>Steamed Cod Fish Rolled with Parma Ham with Porcini Cream Sauce</b> is an interesting pairing of cod fish and parma ham. A savoury slice of parma ham is wrapped around a delicate fillet of cod fish, which was prepared nicely although there seemed to be some parts that were slightly overcooked. The combination came together nicely with the porcini cream sauce.<br />
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The next course is a contrast to the steamed cod, it is a <b>Mozzarella and Lamb Tenderloin Fritto with Celeriac Puree and Japanese Pepper Fond de Veau Sauce</b>. The Japanese pepper prepared in this manner was surprisingly mild and almost like barley or rice. The lamb tenderloin doesn't have a strong gamey flavour and the fritto meant it is served with a breaded crust like a Chicken Kiev. The entire dish however came across as monotonous as nothing really stands out, I was hoping the Japanese pepper sauce could be stronger or a lamb could have a stronger flavour but nope, the flavours are okay and the texture is right but lacks something that packs a punch for this course.<br />
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Thankfully, a beautifully prepared <b>Creme Brulee served with Raspberry Sorbet </b>saved the day. Despite the electrical outages (just suay), the meal finished nicely with this dessert. The cream was not too sweet, velvety and fragrant and loved the nice caramelized sugary torched crust as well as a refreshing, fruity raspberry sorbet that worked together very nicely, each element with its flavour and textures came together in a harmonious finish for the meal.<br />
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The dinner at this pricing is comparatively affordable if you wish to experience a multi-course European style meal (with some Japanese touches). Five Nines didn't disappoint, the pairing of ingredients was still as refreshing and smart as I remembered. There are a few rough edges or misses but generally quite decent. All in all, a worthy spot to go for a dinner on a special occasion without breaking the bank.<br />
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<i>Special Thanks to Food News PR for the invitation and hospitality.</i></div>
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<b><a href="http://www.fivenines.sg/">Five Nines</a></b></div>
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5 Koek Road</div>
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#04-04 Cuppage Plaza,</div>
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Singapore 228796</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7457856670831084775.post-73103132287952749242017-11-13T19:00:00.000+08:002017-11-13T19:00:16.785+08:00Thomson | Nam Kee Chicken Rice<div class="separator" style="clear: both; text-align: center;">
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<b>Nam Kee Chicken</b>, is not to be confused with <b>Wee Nam Kee</b> or <b>Lee Fun Nam Kee</b>, even though they are all related and goes back to the 1960s. You could read up about it <a href="http://ieatishootipost.sg/lee-fun-nam-kee-soya-sauce-chicken-tale-three-nam-kees/">here </a>by ieatishootipost. I have seen this rustic eatery along Thomson Road for a long time, since I moved here in my secondary school days. I always thought <b>Nam Kee </b>and <b>Wee Nam Kee</b> chicken rice are the same until recently.<br />
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One day after seeing a sinseh nearby, I wasn't too keen on having bak chor mee, prata or Hainanese curry rice and popped by Nam Kee instead for chicken rice. I was surprised all these costed <b>only 3 SGD</b>. At where I work, there is a Wee Nam Kee and there are food courts, getting a plate 3 SGD Chicken Rice is unthinkable.</div>
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The food's not bad, the meat's fine, tender with some soy seasoning. The rice could be better but the soup's not bad even though some might find it oily. The place is "rustic" as many would describe it and I think the food's like that too, it was done in a style where there is little gimmicks or pretense. It is just good old, heart-warming chicken rice. The place's not too busy or noisy too on a weekday evening.</div>
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<b>Nam Kee Chicken Rice & Restaurant</b></div>
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201 Upper Thomson Road</div>
<div style="text-align: center;">
Singapore 574343</div>
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