I was told that this shop - which I only found out now is a small chain - was pretty good. So I grabbed a bowl, along with some flat kway rice noodles. The various pieces of liver and stomach were tender without being too potent, and the soup wasn't acidic like at Cheng Mun Chee. I don't think I'll get cravings for it, but I liked it, especially with that sour chili sauce.
Nevertheless, I am happy with the extra ingredients, without the need for starch like rice / noodles / bread. In fact, this was the second time I had ordered the ingredient soup, and would gladly do the same in future visits!
Whoa, this little corner stand was pretty darned good (505 Ang Mo Kio Avenue 8 #01-2668). That bánh mì dặc biệt above was filled with a bazillion cuts of meat and then garnished with scallion oil to give it some earthiness and sweetness. Admittedly, I still prefer the spicier lighter bite of my usual Viet9, but I'd be happy to eat here if there is no line.
Kin Kao Mai had a few good dishes that I would come back for, such as the Steamed Squid, Braised Pork Knuckle and Curry Seafood. They even have a private room for you to sing KTV while enjoying your tom yum. If you ever find yourself in Ang Mo Kio or Yio Chu Kang and craving Thai food, you can consider dropping by!
The vibe here was seriously Vietnamese, complete with the low tables and stools outside. The baguette was crispy outside and soft and airy inside, with a nice layering of flavours from various cold cuts, vegetables, pate, mayo, spreads and sauces. The whole package was tender, fresh and hearty, with savoury umami sweetness. Really nice and comparable with those you could get in Vietnam.
Authentic Vietnamese experience; low table with stools! Apparently, such arrangements are normal in Vietnam and many were on the pavements next to roads where dust and smoke are common companions.
By the popular SBCD Tofu House, you can now enjoy a warm and comforting bowl of Sundubu-jjigae in the heartlands!
The fish was ok, but lacking a bit of tenderness. What was surprising was how well the interesting combination of rice, creamy onsen egg and sambal all came together for a nice bowl, that I finished despite being quite full. Not much better than your average sambal stingray, but nice that they offered a one-person portion.
A food blog from a Singapore-based traveler
Sambae definitely knocked it out of the park when it comes to their sambal chilli and the idea of stingray rice bowls is most definitely a welcome one.