Satay Burger from The Quarters – spiced and marinated chicken thigh between rice patties, served with peanut sauce. The rice patties intrigued with its orh jian (oyster pancake)-esque crisp, while the well-marinated satay chicken and the accompanying sweet and notably nutty peanut sauce deliver the goods with the efficiency of…
Bubur Cha Cha Crème Brûlée from STREET 50 Restaurant and Bar. Essentially what you get if bubur cha cha wasn’t thick and gooey in a bowl but instead vigorously beaten, whisked and boiled into a lightly starchy cream, and then buried alive under a crackly caramelized sugar bed weighed down…
Prawn ravioli from CreatureS – creamy prawn filling with ginger-garlic-thyme butter sauce. It’s all about the butter sauce and pine nuts here, with the controversial wonton skin and prawn filling almost feeling like mere means/transportation devices for the above-mentioned to travel into my waiting mouth. Serve these to me with…
Miso cod and ulam onigiri at CreatureS – oven-roasted miso cod with belachan assam herb rice balls. The fleshy, wet miso cod executed its duties with poised reliability whilst the shrimpy, flossy balls smelled like they had spent the afternoon rolling around at 328 Katong. 3.7/5 CreatureS 120 Desker Road…
462 Laksa Prawn Pasta from Tolido’s Espresso Nook. Instantly one of my favourite alternative laksa interpretations. Fragrant and spicy, the pasta is utterly and evenly drenched with thick laksa gravy and the gravy somehow magically lasts until the final mouthful. Bits of salty dried shrimps add an marvelously addictive crunch…
Fusion at KPO – homemade buttermilk vanilla cake, Hokkaido matcha ice cream, azuki beans, shiratama (mochi balls), and caramelised cornflakes with fresh berries. A busy and basic yet curiously satisfying sweet treat, with enough jaw action involved to make sense as a bar snack. The cornflakes and its wife blocked…
Lap cheong aglio olio from Collective Brewers – sauteed garlic, chilli flakes and olive oil with linguine, alongside wilted spinach, shiitake mushroom and smoked chinese sausages. Not something I would have a second round of – prawns and aglio olio share a relationship no hussy has any right to homewreck…
Cha-Yen bingsu from Chick and Ken – Thai tea glace, home-made red rubies, honeyed corn flakes and Thai tea gelee. Essentially surprisingly good Thai milk tea ice kachang, and somehow by magical diffusion or similar scientific mechanism the Thai milk tea flavour and scent is distinct and detected in every…
Chicken karaage ramen burger. Essentially the love child of a female Singaporean-Japanese ramen and a male American hairy-legged burger who goes for spin classes at the gym. The ramen patties tasted like an interesting crossover between mee goreng and eggy carrot cake, while the chicken karaage was tender and juicy,…