The UTW (“Under Ten Words”): Grilled fish in a variety of (spicy) Sichuan sauces. The must-orders (if any): Cod, Steamboat Bean Base. Summary: Launching at the basement of Suntec City, the curiously school-themed Sichuan Kungfu Fish Singapore offers a fairly straightforward concept – choose from a variety of fish and seafood…
Tendon Spicy Flavour from Tempura Kohaku, a new Japanese concept at Suntec City. The sweet, saucy tendon clubs you in manner of vicious seal-hunting Canadians with a smorgasbord of various tempura (chicken, squid, vegetables and prawns etc) so plentiful that you would be left feeling guilty and phat, while elsewhere…
Coconut Shibuya Toast from Tuk Tuk Cha. The air-fried golden toast had probably given its delectably crumbly innards a nice spray-on Lurpak butter tan as even one’s internal organs sometimes crave a nice summer glow for topless selfies and Instagram likes-collecting, etc. Elsewhere, the crunchy young coconut flesh tasted its primary…
Mango Shibuya Toast from Tuk Tuk Cha. The memorable air-fried golden toast (which I had earlier described as having the delectably crumbling crispiness of a century-embalmed Egyptian mummy) was gloriously buttery and elsewhere, the fleshy mango chunks and thick mango ice cream – easily able to pass off as the actual…
Golden Toast with Thai tea kaya, kaya and condensed milk with Milo dips from Tuk Tuk Cha. The air-fried golden toast has the delectably crumbling crispiness of a century-embalmed Egyptian mummy. Elsewhere, the dips ranged from rather vapid (Thai milk tea) to safe (kaya) to gao epic addictiveness with steep…
Andong JJimdak 안동찜닭 – braised chicken leg, root vegetables, and glass noodles with Andong spicy soy sauce. The chicken may be softer and chewier than a baby’s bottom (does this mean you go around gnawing baby butts? – Editor) but the real star is the gravy, which is comforting like…