Showing posts with label Reviews. Show all posts
Showing posts with label Reviews. Show all posts

Wednesday, April 28, 2021

Wild Honey At Scotts Square - The Delancey

Wild Honey has been our go to place for classic breakfast meals for some time, and yesterday’s crowd proves they still have loyal and regular customers lapping up their many variations of breakfast plates.

Add We found a new favourite in the Delancey as well, generous strips of black peppered pastrami on their world class house baked bagels. 

Perfectly poached eggs in a specially concocted mustard grain hollandaise sauce that provides the usual tang to the creamy eggy buttery richness. 

Saturday, April 17, 2021

Hougang 401 Nonya Mee Siam

Uncle has been making this delicious plate of mee siam since the 80s, and continues to diligently churn out this comforting and appetising breakfast classic daily.

A seemingly modest looking mee siam plate, but one spoonful is enough to convince. A perfect balance of sweet and savoury and spicy, it’s that delectable Assam broth that will have you coming back for more.

Good to see him finally getting a proper shiny signboard instead of handwritten signs. And despite a slight increase in pricing to $3.50, it’s worth forking out for this full of depth mee siam.

Friday, April 16, 2021

Traditional Hainanese Curry Rice Redhill Market

This is the brother of the well known Maxwell market curry rice, and he is currently operating at Redhill market.

While the Maxwell version has modernise it’s curry, this one still adheres to an old school taste. The curry is lighter and is not mixed with a soya gravy. Yet, it is still flavourful with an alluring curry fragrance.

His kong ba and pork chops are what we enjoy the most. The former is braised until tender and meat that can be easily pulled. The pork chops are dusted with soda crackers crumbs for that almost buttery tasting crust, and crispy too. 

Thursday, April 15, 2021

Ah Wing's Wanton Mee Empress Market

One of the very best when it comes to wanton noodles. Despite the long queues, aunty here cooks each plate swiftly and plates it beautifully too, with uncle diligently taking orders.

Everything is excellently done here, from the well caramelised char siew, to the plump wantons with well seasoned and tasty fillings.

Though they use the more regular alkaline noodles, the dark soya sauce is well balanced with a nice savoury profile that goes well with the alkaline noodles and removes most of the “kee” taste.

Monday, April 23, 2018

Victor's Kitchen at Sunshine Plaza - Forget the Liu Sha Bao, It's the Dim Sum That Shines

Dim sum joints these days can be quite boring and bland, the same recycling of the usual steamed and fried items, albeit served up at fine dining establishments with fine dining prices.

Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.

Friday, January 19, 2018

Shao at Jurong East - The Perfect Char Siew

Traditionally, the most authentic and best tasting char siew are made in Apollo roasters, and the mere thought of using a conventional oven to make this popular BBQ pork dish is unthinkable.

Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.

Friday, October 13, 2017

Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine

Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.

Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.

Thursday, August 31, 2017

BakBak at Circular Road - Rong Cheng Bak Kut Teh in a New Light

Traditions are hard to change, especially when it comes to heritage food. For decades, our popular Bak Kut Teh has remained largely the same since the 60s.

White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.

Wednesday, August 23, 2017

Antoinette Heritage Menu - The Hakka Son Returns

Sometimes, it is all about the execution. And in the case of Mod-Sin cuisine, very few can pull it off, not even the originator of that movement.

But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.

Tuesday, July 4, 2017

Double Happy Bak Kut Teh - The Golden Age of Singapore Hawkers

Whenever people talk of bak kut teh, they will invariably point to either the peppery Teochew version, or the herbal Hokkien rendition that some say originates from Klang in Malaysia.

The truth of the matter is that we may never know how this pork bone broth originated, save for some scant details published on the web.

Friday, June 9, 2017

Audace - Precise, Retrained Modern French Cooking

Audace means audacity in French, and that is also the new name of the restaurant formerly known as Cocotte located in the main lobby of Wanderlust Hotel.

But the cooking is less audacious here, and more inclined to a cuisine that has a Steve Jobs focus and precision, and Chef Jeremy Gilon shows much restraint on his simple but visually pleasing crafted plates.

Saturday, June 3, 2017

The Return of Simon Road Oyster Omelette

There are a lot of fans of the original Simon Road Oyster Omelette. And when they left their original location along Upper Serangoon Road, many have thought they were gone for good.

It was around five years ago that the father and sons team moved into a stall a few units away next to the Punggol Nasi Lemak place. A few loyal fans managed to find it but was largely unnoticed.

Friday, May 26, 2017

Boru Boru - Chirashi Gem

Teppei's Chirashi revolution is showing no sign of slowing. It has, instead, initiated a horde of other entries into this visually appealing trend of Japanese inspired rice bowls.

For the most part, the other rice bowl establishments have only added more colour and creativity to the scene. Very few can match the quality and freshness from Chef Teppei's outlets.

Monday, May 15, 2017

Ristorante Luka - Simply the Best New Eatery of 2017

Sometimes, it's really tough to get excited about new restaurant openings. New eateries rely too much on marketing and social media, and rarely do they live up to the hype.

Compounded by the fact that very little is accurate from what you read both online and offline. Reviews are too condescending to the establishments, and when you consider that many reviewers have little idea of what good food entails, it takes a rare gem to really stand out.

Thursday, May 4, 2017

Morton's Spring Menu 2017 - Faultless as Always

Steakhouses in Singapore are certainly becoming more commonplace these days. Whilst the Cuts, Wooloomooloos and Chop Houses offer up a variety of options and prices,  Morton's still rules.

In recent years, they have seen a facelift and even opened up for Sunday lunches. Despite the various changes to cater for an ever discerning and equally fickle dining crowd, their signatures are still as good as ever.

Thursday, March 30, 2017

Hawker Legends - Sheng Cheng Char Kway Teow

Behind that tough exterior, there is a gentle soul that has a sense of compassion well beyond the average man on the street.

Uncle Tan is 67 years old, and for most of his life, he knows little else besides the art of making a great plate of char kway teow.

Friday, March 24, 2017

Hawker Legends - Original Serangoon Fried Hokkien Mee

Unassuming and soft spoken, Ah Hock begins his work day in the middle of the afternoon. Moving with a habitual pace, he sorts out his stall, ready to fry the first plate of Hokkien Mee.

His weary lines betray a trying life behind a sweat inducing environment. Yet, when he spots us anxiously waiting for him to start, he immediately beckons us to fire the first order of the day.

Tuesday, March 14, 2017

Hidden Hawker Gems - Lim Hokkien Fried Mee at Kembangan

Hokkien fried mee is, in my opinion, the hardest hawker dish to master. The recipe has been out in the wild, barring some minor differences. But the real test and quality of this dish lies in the person frying this dish.

With the same ingredients and base, this plate of seafood infused noodles can turn out very differently.

Friday, March 3, 2017

Hidden Hawker Gems - Sheng Kee Cooked Food and Soya Chicken

While lavish attention has been put on the French tyre starred soya chicken place in Chinatown, there is another soya chicken stall in Kallang Bahru that has been wowing its local audience for years.

The lady owner, Mrs See, started this place 36 years back with her husband. Now, it is a popular haunt for the residents around this area. But very little media attention has been given to them, save for a few blog posts here and there.

Wednesday, March 1, 2017

Hidden Hawker Gems - Jia Xiang Mee Siam at Redhill Market

Somehow, finding a good mee siam these days is proving increasingly difficult. Most renditions are watery moats with diluted flavours and half hearted cooking.

There is one, however, in Redhill Market that might just surprise you. It's a half century old stall, and it is hardly talked about in the culinary media scene.