The latte was nice, woody and layered with some acidity. Nice environs as well.
The chicken drumstick was perfectly roasted to a golden brown and had a crisp skin which was a delightful textural contrast to the tender and succulent meat.
Wonderful Bapsang Thomson Plaza was the Korean restaurant we ended up in after watching the Korean cooking reality show series, Jinny’s Kitchen. Gimbap, tteokbokki, fried chicken, and ramyeon were on our minds as we headed towards the restaurant.
The spread at Serangoon BBQ & Curry 1983 is amazing. I love the comforting, home-cooked flavours of the dishes and the wide variety of options means there is definitely something for everyone. If you are a Nasi Padang lover, this is one spot to check out in Singapore.
Recommended by Miss Tam Chiak, and opened by the former head chef of Geylang Claypot. You could smell the charcoal claypot fragrance as soon as you entered the foodcourt. The claypot rice was the drier and fragrant type, with quite a bit of rice crisp. This was accompanied by moist and tender chicken, savoury Chinese sausage and a generous serving of crispy pork lard and salted fish. Nice stuff.
Recommended by 8 Days, and out of many items like the Butter Kaya Toast and Bun Toast at 1pm on a Sun. The Traditional Peanut Butter Toast was quite nice, peanutty, buttery, gooey inside and crispy outside. The Ipoh White Coffee was silky, thick, and bittersweet with a caramel and chocolate flavour, very much like a good Ipoh coffee.
Recommended by SethLui.com. This was a popular one, with a 20 minute wait at lunchtime on a Sun. The sauce was balanced – spicy, lardy, vinegary and savoury. Everything else was competent – the noodles were soft and the other ingredients fresh and springy.
They also offer a host of side dishes such as Claypot Chicken in Sesame Oil ($8), Claypot Wine Chicken Soup ($10), Ginger Duck ($8), Handmade Prawn Roll ($4) and more. I enjoyed the Claypot Wine Chicken Soup. The soup was rich, with a good balance of sweetness and savouriness. I will be back to try other dishes!
Sticky and gloopy brown fried porridge in a claypot. Very savoury, tasty and full of wok hei, with layers of flavours from the dried shrimp, pork lard, pork and yam etc.