The UTW (“Under Ten Words”): Intimate, classy Japanese grill experience with omakase option. The must-orders (if any): Kagoshima A4 wagyu roasted beef with red miso fond de veau sauce, crispy grilled chicken with yuzu pepper. Summary: Taking over where Five Nines (which has since relocated to Cuppage) left off at…
The UTW (“Under Ten Words”): Singapore heritage cuisine offering hearty, home-style comfort. The must-orders (if any): Sambal Buah Keluak Fried Rice, Babi Assam Summary: Situated within the Destination Singapore Beach Road near Nicoll Highway MRT, Folklore is a new Singapore heritage cuisine concept (essentially dishes with Chinese, Malay, Indian, Eurasian and Peranakan…
Brussel Sprouts from Fu Lin Bar & Kitchen – bacon, extra virgin oil, chives. Whilst the brussels sprouts played it like crunchy and very Chinese-seasoned kailan, the bacon fell short of feeling like such, coming across more like salted pork that lacked confidence and a sense of humour. 3.7/5 Fu…
Deep fried kai lan leaves (“三松芥兰”) from Fu Li Seafood, the zichar stall at Choh Dee Place, Blk 233 Yishun Street 21. Like spotting a hippo wearing a bright yellow undersized bikini, you’d be pleasantly startled by how marvellously amazing and addictive the crunchy and chewy combination of deep fried…
Brussels sprouts with chipotle, egg and raisin from Humpback’s spanking new Sunday Brunch menu. Essentially a valentine to everybody’s favourite fartogenic vegetable, with the oil-plump brussels sprouts having a most exemplary bitter crunchiness and some blessed pieces possessing bits of delightfully charred, crisp and paper-thin skin that go crack upon…
Oktoberfest platter from Old Boys Gallery ($69 nett) – pork knuckle (approximately 1kg!), Australian ribeye steak, three types of sausages (chorizo, lamb, and beef), German potato with crispy bacon, sauerkraut and sauteed vegetables, served with curry mustard, Raita and BBQ dips. The massive pig hand had been successfully cleansed of…
Fretu Bendi from Quentin’s – fried okra with mustard seed, curry leaves, fried chillies and turmeric. Essentially economic rice (菜饭) okra as interpreted by bomohs trained in the darkest of arts. This was the most unassuming item from my meal at Quentin’s, yet the one I will most definitely be…
Cauliflower 4 Ways from Pluck – curry batter poached cauliflower, quinoa, roasted almonds and sun-dried grapes. Essentially butter fried rice with tempura and veggies. While the grilled cauliflowers were pleasant, the tempura-esque battered florets were a revelation, tasting almost prawn-like with their exuberant crunchiness as your teeth tears through the…
Nanas Yong Tau Foo – a unique Peranakan-style Yong Tau Foo in pineapple sauce. The titular sauce was tangy, assam-esque and very sweet – the bitter veggies (stuffed with a fish/sotong ball paste) balanced the sweetness out, but the pineapple slices did their job of absorbing the sauce a bit…