The Three Peacocks (‘TTP’) are known to be a place to go for a great outdoor BBQ experience. They offer an extensive range of meat and seafood for BBQ and they are packed every day.
The Three Peacocks buffet review
The Three Peacocks at Labrador Park offers just that, and a ton of good food at the same time! You can expect to be greeted by Thai night market vibes as you step into the brightly lit open space with fairy lights hanging all over.
For a refined take on Thai cuisine, Tamarind Hill is quite the spot to head to. That said, we still find the price point relatively high, despite its fresh ingredients and delectable dishes.
I loved the sticky and chewy morsels of dumplings, but I’m not so sure about the fish roe.
On top of Thai food, they also have a selection of cocktails and drinks for diners to pick from. I had a go at this thai inspired cocktail, refreshing and my caveat it I do have a weakness for lychee and lemongrass.
Comforting, hearty and springy noodles in a light and flavourful broth.
Telok Blangah Hawker Centre is most famous for the char siew wanton noodle from Hong Ji Mian Shi Jia but I decided to depart from the norm ...
For my June staycation in Sentosa, I was mindful of the high food prices on the touristy island and decided to jog to mainland Singapore one...
Peony Jade Keppel Club, one of the most popular Chinese restaurants in Singapore, reopens in Tanjong Pagar as Peony Jade Amara.
The Peony Jade’s Ala Carte Cantonese Dinner Buffet offers endless of variety for whatever you crave.
The Peony Jade’s Ala Carte Cantonese Dinner Buffet offers endless of variety for whatever you crave. It is indeed the best choice in town for family gatherings or a celebration for special occasions.
The noodles were nicely cooked, springy with bite, with a nice layering of savoury soy sauce, sesame oil and other flavourings. The fried fish was very nice, fresh, crispy outside and tender inside. The prawn was sweet and qq, and the fried dumplings shatteringly crisp with a small orb of meat inside.
The bar has been set high for the pair of chefs behind Yanan Ban Mian Noodle, whose exacting standards are evident in their signature noodles.
Ex-Hotel Executive Sous Chef sells quality ban mian and handmade dumplings at Yanan Ban Mian Noodle 亚男扳面, 面粉粿 in Telok Blangah Food Centre.
This was a long-standing stall, and the unoily black carrot cake was savoury sweet, soft, eggy and smoky with some crispy bits and a bit of caramelisation. The chai poh and garlic provide an additional layer of fragrance and bite as well.
Greetings Makan Kakis! We have yet another new Foodie Friend to get acquainted with this week – Business Director of Preparazzi (luxury catering & culinary concepts) and Strategic Partner…
If you want delicious and incredibly affordable plates of crispy and soft carrot cake, be sure to come early to Yuan Cheng Carrot Cake to beat the snaking queues!
Recommended by Mr Seetoh of Makansunstra and with Mr Lesie Tay's writeup, it had already won my heart over for their Wantan Mee, not to mention even if their queue is long.
Thin, light, generic egg noodles but expertly done to a tender springy crunch to the bite.
Needless to say, I think this stall’s food is really so good! It is a die die must try.
Fort Siloso is the last Coastal Fort standing in Singapore.
The noodles were wiry and soft with bite, and the chicken tender and smooth with nice savoury skin. The soy sauce was a bit more one dimensional though, consisting mainly of the savoury flavour of soy sauce. The plate somehow did not make that much of an impression on me.
Simply love the brown layer of Soy Sauce accentuated chicken skin that is filled with taste.
For the price that we are paying, this Hainanese Scissors Curry Rice is competitive and worth the amount paid. Even though its from a Hawker, the way that they rendered the service was above average.
The curry with braising sauce was really gooey and sweet, and improved the flavour of everything on the dish. The breaded pork chop was freshly fried, and it was well-flavoured, peppery and crisp like a biscuit, given its thinness (although you could still taste the meat within).
I am already planning a return to check out their Sarang rooms with their own indoor plunge pool and wooden bathtub.
The place looked old school.
The peppery notes of the arugula cut through the gamey aftertaste of the Smoked Duck Breast Salad, and the livery foie gras that was more paste than mousse. Pine nuts and croutons lent crunch.
All were good from food to environment, perhaps a little shortcoming might be the lights in the restaurant which was quite dim, not an ideal environment for taking pictures.
Each and every slice of sashimi brings its own unique element to the bowl and despite that, the smorgasbord of vibrant flavours and textures still manage to come together to create a gastronomical wonder that’ll leave a lasting impression.
Here at Sushi Jiro, they treat it simply with minimal seasoning, using only salt and the garlic to flavour the beef.
I have been actively looking for nice mee goreng to try and that was where I bought Kassim Stall from Telok Blangah.
