“Foot-long” fried karaage chicken & waffles. The white Béchamel sauce reminded me of the vanilla cream in the middle of those long buns we used to get from neighbourhood bakeries, and it went well with the rather dry pancake-esque waffles. The chicken karaage should give tuition to other joints serving fried…
Laksa Goreng – stir-fried laksa served with prawn, fish cake, bean sprout and tau pok. Tastes like a dreamy crossover between laksa and Hokkien Mee with its rich, thick laksa gravy and darn good wok hei. 3.8/5 Peranakan Flavours 11 Jalan Klapa The Ardennes Hotel Singapore 199323
XO Duck Tagliatelle – tagliatelle, duck breast, XO chilli sauce, sugar snaps and corn kernels. Tastes and smells exactly like the XO carrot cake you get at Hong Kong cafés. The duck must have been a hardcore Fitness First (Market Street branch) gym rat as his breast was sure tough.…
Tom Yam Goong with Prawns & Fish Maw. The soup was like a confused adolescent who couldn’t decide if it wanted to swing towards Chinese (we’re talking tofu, mushroom, tomatoes and the Kombi Rocks signature fishcake used as ingredients) or Thai, so it just nonchalantly wore a Qipao and said…
Bubor Cha Cha Panna Cotta. The equivalent of giving your tongue a luxurious staycation body massage using this cool, fragrant and really smooth cream. You’d be hard pressed to find more pleasant ways to end a meal than this. 4.1/5 Violet Oon’s Kitchen 881 Bukit Timah Road Singapore 279893
Black Pepper Prawn Pasta – spaghetti tossed in piquant black pepper with fresh prawns. The pasta was well-tossed, with the gritty and sweet pepper coating each strand very evenly. However, the prawns seemed to be awkward guests at their own party, all dry with annoyingly hard shells, and you would…
Spicy chicken nanban. A Singapore-exclusive item, and essentially the concept of “dish localization” executed to perfection. The spiciness doesn’t just dwell in the sauce – it looks all creamy and harmless but oh, boy – but also in the chicken’s marinate. Thus, it’s spicy inside out yet restrained enough that…
Aburi broccoli salad – smoky torched broccoli florets, white balsamic, papadum, and red sugar. The florets, spiritual sisters of deep fried kailan leaves, disintegrate into a million flavour wisps upon contact with your tongue, in manner of a dramatic death scene in a Final Fantasy game. You will marvel at…
Georges Bank seared scallops, duck green curry, coconut rice and peanut crumbs. The scallops were fresh and bouncy lumps of happiness whilst the duck was chewy, just a tad tough and rather salty. You probably never tasted coconut rice quite like this – it was not merely fragrant like Nasi…