The place is cosy and located at Level 2. As soon as we settled down, there were increasing patrons coming in and soon it was full house.
If you are a fan of Sim Lim Square's Food Court Bak Chor Mee (formerly known as "Fishball Minced Meat Noodle") which closed in December 2022, you might have heard of its comeback in Redhill recently through social media.
Food at Twenty Eight Cafe (And Catkin By Huishan) is Modern European and Modern Singaporean, influenced by British, American, and Italian cuisines. They offer all-day breakfast, pastries, and mains, all freshly made and served in large hearty portions sized for individuals, but are best shared as it's really filling. Gelato is made in-house daily, as are their artisanal plated desserts, drawing on local Singaporean flavours and memories. Prices are reflective of most cafes, budget about SGD $33 per person.
I can never resist a good fried chicken wing and my resolve for a diet always melts whenever I walk past a fried chicken shop.
Must Try Salted Egg Dish in Sim Lim Square.
Nice dirty with fragrant and sweet gula melaka notes.
I haven't been to Mustard in a long time, so I was delighted to come back for that awesome macher paturi. The bigger highlight today though was this cooked mustard green dish above.
On a side note, we had the egg pratas with Dhal Curry and we loved it very much for the vegetarian curry was packed with Chickpeas taste. Yummy!
It struck me that many street foods, including the chaat we had just shared, sparked an uncanny feeling of familiarity. Testament to the smallness of our world and the vastness of our shared experience, it was like a secret handshake between foodies.
Recommended by 8 Days and ieatishootipost. The char siew and sio bak were really good. The sio bak had a really crispy crackling of just the right thickness, and a nice layer of fatty meat between the crackling and the still tender lean meat. The seasoning was spot on – of just the right saltiness. The char siew was full on fatty, caramelised and sweet. It still had a bit of bite, and wasn’t fully crispy, but had that smokiness and unctuousness from the pork belly used.