For the good value of the omakase, yes. While the seat is not very comfortable, the overall experience is still quite positive for me and I hope to be back again.
It sounds like a lot of food but by the end of the meal, we were comfortably full and on a post-sushi high.
Frills are minimal and the fish were carefully portioned.
Omakase! Indeed a good experience with their premium ingredients and creativity in food. Recommend for special occasion.
All in all, the food quality standard is there and definitely worth the money spent, not to mention the creativity and efforts put in by the kitchen staff.
There were two specials today, one of which featured crab and uni. But it was the second one that sounded more interesting to me, as it featured not just scallop sashimi as well as those sauteed scallops on the left.
A mazesoba shop from Japan has opened up at the Orchid Hotel in Tanjong Pagar, right next door to Keisuke's sake bar and two doors down from Sakari (1 Tras Link #01-07). It tasted like it looks: tasty and punchy without being excessive, even though one could spike it with vinegar or chili oil afterwards. Next time I'll need to remember to double my noodle size as I could have easily eaten more today.
The thing that I liked the most about it was how surprisingly smoky it all was. The thing that I liked the least about it was how surprisingly tangy (read: sweet) it all was.
Hanabi – Western at Tiong Bahru Orchid Jalan Bukit Merah
I love that brilliant sashimi.
I have not eaten don in Japan nor eaten many Chirashi rice bowls in Singapore, but I like Hana Hana's Kaizen Don the most so far.
We find the differentiation of spiciness in the 3 level at Fujiyama Dragon Curry House to be extremely marginal. The difference is mainly in the sweetness which was absent in the spicy option. The rest is very much depending on your preference for the toppings.
The curry was little savoury and a little sweet, filled with minced pork and topped an onsen tamago. In the end, the chilli powder helped a little.
The highlight to me was really the pouring of the “Paitan Soup” over some leftover curry, turning the leftover rice into a comforting, watery porridge of sort. Actually, the soup was already tasty on its own.
What attracted me the most was the free flow of soft-boiled eggs!
Fish was firm and flaky with that light crustacean-y aroma that I enjoyed.
There is a Sendakan stall right next to Jiakali at Chinatown Complex Food Centre (335 Smith Street #02-254), where I grabbed this fried pork hor fun.
My sister mentioned that there was a famous dim sum stall at Chinatown Complex Hawker Centre that served only six types of dim sum! I wanted...
The problem when you have favorite hawker stalls is that you resist trying new stalls. But it was Saturday when I dropped by Chinatown Compl...
In this video, we headed over to Amoy Street Food Centre to do a $100 hawker food challenge! I’m joined by my Taiwanese friend @艾莉愛吃 Ali Eats which is also ...
A food blog from a Singapore-based traveler
Every item was good, with the only exception being the noodles having a slight kee or alkaline flavour, although this was made up for by the outstanding sauce made of dried shrimps and kelp.
Maxwell Food Centre is one of those rare hawker centers in Singapore that is highly popular with tourists and at the same time, is held in high esteem by locals for its authentic and traditional hawker dishes. The main reason for this is that Maxwell Food Centre is the current home of a myriad of...…
A trip to Maxwell to da bao brought us to some of our favorites and some new experiences too. China Street Fritters and their Ngoh Hiang, Liver Rolls, Egg Slice and Sausage with Bee Hoon.
Nice. The rendang was nutty and lemak
Here was the yuxiangqiezi from Birds of a Feather, a place that I haven't been back to in ages. The dishes were dressed up with lots of fancy garnishes; their barramundi chazuke was more upscale (complete with a theatrical presentation) compared to the one at Sichuan Alley.
Birds Of A Feather 2022 115 Amoy Street #01-01 https://www.birdsofafeather.com.sg/ Pork Dumplings (SGD $17)
Overall, this is the first time I came to BOF and I totally enjoyed the food here. Instead of the overpowering spicy Sichuan cuisine, most of the dishes have been well thought out, multi-layered yet balanced, delicious and well-executed.
The Coconut Club 必點美食有椰漿飯，半熟蛋、花生、黃瓜、魚乾及叄巴醬，主食是用香料醃製的炸雞，外酥內軟一點都不柴，整體椰香濃郁好吃
Dishes are generally still good, though prices have also gone up as with most establishments in Singapore.
The highlight was the Nasi Lemak so we ordered the signatures and side dishes to try for 5 of us.
we concluded the meal, relishing in yet another happy dining experience at Wine And Chef.
Very ordinary squid ink pasta – I couldn’t taste the uni in the sauce at all.
Our review of a restaurant with affordable wine - Wine & Chef in Keong Saik Road Singapore, with pictures of menu, food and the restaurant ...
The baristas share their passion for coffee with customers both from Japan and from abroad as they go about their day. It is their aim to make coffee a part of customers’ daily lives just as much as it is a part of theirs.
For those who love coffee and enjoy cafe hopping, I bet that Baristart is something that cannot be missing out from your list for they are the first c
Cream puff's pretty good. Reminded me of those from Beard Papa.
Discover culinary artistry at Esquina Restaurant Singapore. Immerse in modern Catalan flavours with a contemporary twist from Chef Carlos...
Esquina has been on the list for awhile and my birthday dinner was there. I enjoy Tapas and small bites and hoped the experience would be a great one! The star of the show is the Suckling Pig.
Wonderful experience at Esquina, few years too late but i'm glad they're still around! Definitely not my last visit for sure.
new menus to start your gastronomic journey for 2023 at Buona Terra, Chef’s Table, Esora, Lumo, Restaurant JAG
The One-Michelin starred restaurant at Duxton Road Restaurant JAG spots a new Autumn Menu, and it extends the herb driven cuisine by Chef Jeremy.
Restaurant JAG is not your typical French restaurant and its uniqueness is certainly what earned it its Michelin star.
Kok Sen Zi Char Takeaway Oddle Delivery: Claypot Yong Tau Foo, Black Bean Beef Hor Fun, Seafood fried rice ....
A colleague of mine introduced us to Kok Sen on Keong Saik, a Tze Char that produces great dishes. She was surprised that we hadn’t heard about it.
big prawn hor fun was not bad tasting but I wouldn't get it again.
