As for the prawn soup, I am relieved that there is no overwhelming saccharine levels of rock sugar because that is how the prawn soup from my neighborhood tastes like.
Sometimes expectations can get way too high when you hear about a restaurant or a stall in Singapore. So I always have to temper them when I eat at a place that has been featured many times on tv o…
Although on the lighter side, it is still flavorful enough with crustacean essence and a underlying pork sweetness that does not make me feel guilty for finishing it to the last drop.
An epicureanistic corollary to its 3-year-old burgeoning Cantonese tour de force of a near identical name, Jia He Grand Chinese Restaurant officially unfurled at One Farrer Hotel on 16 November...
At Jia He you have to make a reservation for their Dim Sum Brunch way in advance. For us, it was 4 weeks. Is it worth it? Of course I always start with Har Gow and Siew Mai. These were pretty decen…
We got to try the Roast Duck (above): crispy skin, juicy meat and good marination. Excellent sauce. I'm tempted to come back and try the Peking duck.
This Michelin-listed duck place (665 Buffalo Road #01-335, 6396-0969) was pretty good.
They offered a seriously deep, savoury salty and herbal braising sauce, resulting in a flavourful albeit slight thick and chewy duck, and rice that went down quickly. The soup was slightly herbal and sweet. This was traditional and good old school stuff.
I am super big on hawker centers in Singapore but it might surprise some of you that I have never tried the food in the famous tekka center ...
Overall, we enjoyed the Escape Restaurant Dinner Buffet.
We visited One Farrer Hotel Spa for their Christmas Buffet at Escape Restaurant & Lounge previously and now we are back for their Food Street @ One Farrer Hotel & Spa 2018 which we believe the food will be enjoyed by both adults and kids too.
This is a refreshing twist to the traditional yu sheng with slices of salmon gravlax, vegetables, Thai green mango, papaya, pomelo and pickles dressed in a plum and passion fruit sauce.
I'm kinda torn about how I feel about this place. The stingray was a dud, which was not acceptable. But the restaurant was not entirely without redemptive qualities. Also at prices like these, I'm happier eating at Sawadee Thai or Gin Kao.
Overall, Blue Jasmine Thai Restaurant is a new restaurant that is quite out-of-the-way. We think it is worth the trip to Farrer Park to try some Thai cuisine that is quite nicely done with some creative elements.
The place was quiet even though every table was filled, so it was still easy to chat and relax over lunch.
I've heard really good things about the wagyu don here, so I'll be back for it!
Overall, Fat Cow is much better but Sushi Jin is a decent fox for it.
Zhu Jiao Shu Shi's breakfast selection might not be fancy, but it more than satisfies.
If you favour traditional breakfast dishes with milder flavour profiles, check them out!
I tend to choke on my bee hoon when they are too dry but not this. The texture is soft, moist and shorter in strands so it is easier to swallow.
Service at SOCIEATY befits the casual dining standards the Group is known for.
We enjoyed dining at SOCIEATY as service was good, and staff was friendly and efficient. Just be sure to make your reservations.
a multi-concept restaurant by Les Amis Group in One Farrer Hotel, featuring seven different eateries in a single place.
I haven't been to Jaggi's in ages. But it came up in discussion the other day, when a colleague mentioned that Jaggi's is the only Indian restaurant that she'll eat at in Singapore.
But I was a bit disappointed with their chickpeas and kebabs, the latter of which were reheated in the microwave and were just uninspiring.
I’m very excited for what’s ahead for them as it’s only been a few months since they’ve opened their doors at Tekka and they’re already doing so well.
Worth a try - a better bet than random generic kopi stalls that often serve ashy concoctions nowadays.
I decided to eat with my hand but be reminded to eat with your right hand as the left one is destined for other worldly duties. I have to take the posed picture above with my left hand because the right index finger is required to press the shutter.
Boneless and skinless chicken chunks were smothered under a rich and creamy sauce.
This plate of chicken chop noodle would be quite promising if not for the texture of the noodle. From the taste of the fried chicken to the tossing sauce, everything is outstanding by my standard.
If only the noodle is springier with a crunchy bite, this could easily be my favorite.
If you’re looking for a compelling argument to give pig liver a try, there’s a hawker stall you need to visit—Jin Xi Lai (Mui Siong) Minced Meat Noodle.
A food blog from a Singapore-based traveler
Jin Xi Lai (Mui Siong) Minced Meat Noodle, situated in Yi He Eating House, boasts a BCM recipe that’s more than 50 years old!