Singapore – DanielFoodDiary.com

Local celebrity host Mark Lee 李国煌 has ventured into another business, this time a chicken rice and coffee eatery 13 Stages at Kallang Wave Mall.

A highlight of this casual food shop is that it serves 7 flavours of chicken, 13 types of kopi.

(Click PLAY for highlights of 13 Stages, and find out what Mark Lee has to say.)

Opened by Mark-gor, his wife Catherine and two friends Dion and Lynn, I would have thought 13 Stages referred to the coffee beans.

It actually meant that Mark has been through 13 stages of showbiz, from calefare, comedian, host… to the current stage of movie producer.

The Imperial Chicken Rice, cleverly named “帝煌鸡” in Mandarin where one of the words coincides with Mark’s Chinese name, is not quite the ordinary Chinese Rice.

Only chicken legs are used in this dish, served in bamboo steamers which helped to lock in the moisture and natural flavours of the chicken.

The 7 flavours include Samsui, Danggui, Sesame, Mala, Indonesian, Assam and Curry Chicken. If only they have 13 different styles.

The Samsui Chicken ($8.90) was the recommended, topped with ginger and spices, and served with chicken rice and soup.

While I was thinking “Soup Restaurant”, the soupy base of the chicken was more to the sweeter side. I thought it would taste more herbal with even stronger garlic taste.

However, the portion was generous, and chicken generally tender and soft. The rice wasn’t oily, with slight aroma.

I preferred the Curry Chicken ($8.90) if given the choice. Cooked in a nonya style, the gravy had a light Assam tone, subtlely sour, and neither excessively rich nor creamy.

Other dishes you can expect here include Golden Chicken Floss ($4.90) and Crispy Ducky Wrap ($6.50).

The Duck Wrap reminded me of a casual style of Peking Duck, and thought it would have paired better with Hoisin sauce rather than Thai chilli sauce.

There are 13 different types of kopi, with coffee beans sourced from varied states in Malaysia, and each representing the characteristic of coffee from that particular state.

If choosing is hard for you, I would recommend the sampler Gems of 3 States Kopi set ($4.60 for hot, $5.20 for cold) to try kopi from 3 separate Malaysian states.

Between the Johor, Melaka and Penang, I liked the Penang most which was velvety smooth, balanced – not too rich, bitter or sweet. The Johor was more to the milky side, and would please those with a sweet tooth.

The concept of 13 Stages could work to attract families for a fuss-free meal of chicken rice and coffee, though I thought some of the side dishes could need some fine-tuning.

13 Stages
1 Stadium Place, #01-41, Kallang Wave Mall, Singapore 397628 (Stadium MRT)
Tel: +65 6384 0502
Opening hours: 10:00am – 9:00pm Daily

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Changes keep taking place along Keong Siak Road that it can be hard to keep up. The Daily Roundup at The Working Capitol has said its farewell, and in comes 1KS by Park Bench Deli.

Park Bench Deli which set up its first shop at Telok Ayer, has gained a reputation of serving decadent subs.

Think melt-in-mouth kong bak aka braised pork belly within Banh Mi, and southern fried chicken marinated in buttermilk in a sandwich.

I do have a friend who worked in CBD area who declined my jio-ing, and frankly commented he would rather have a cheaper Subway. So delicious subs, slightly pricey.

(Photo credit: Nicholas Tan @stormscape)

Over at 1KS, the décor and vibes remain more or less than said as its predecessor. This is where many (I would assume many from the creative industry) meet up for short meetings and chats.

Food wise, you can expect hearty sandwiches such as Short Rib Swiss ($20), Curried Chicken Salad ($15), Turkey Panini ($16), Carnitas Torta ($17), Cheese Steak ($17), and Broccoli Melt ($15).

I was recommended the Broccoli Melt ($15), though a meat-less sandwich would not be my immediate first choice.

”If you like cheesy stuff, you will like this.” The server at the cashier said rather confidently.

I had it, and didn’t regret at all. The ciabatta bread was agreeably-toasted with light crunch on the outside, and still suitably soft.

The mixture of vegetables from roasted broccoli, sautéed oyster mushrooms, red peppers and caramelised onions gave it a good blend of textures, and I was pleasantly happy that was not too much cheese within that would have over-powered everything else. Just nice.

There are also some lighter and healthier options during breakfast till 11:00am, ranging from Acai Bowl ($10), Granola Bowl ($9), Chia Seed Pudding ($8), and Frittata ($4) with fillings of Roast Chicken, Bacao & Cheese, and Seasonal Vegetable.

So I tried several Acai Bowls in Singapore , and thought this version could have been far too watery for my liking. Maybe it was just that day.

Some may not know that sandwich makers Park Bench Deli also offers quite decent Cold Brew – the White ($8) and Black ($7) under the Working Coffee Class label. Smooth and rather strong, should be suitable for CBD peeps.

1KS by Park Bench Deli
1 Keong Saik Road, #01-02 The Working Capitol Singapore 089109
Opening Hours: 8:00am – 9:00pm (Mon – Fri), 9:00am – 6:00pm (Sat, Sun)

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There are continuously many cafes and coffee places opening up in Singapore, but hipster instagrammers are still waiting for that one new chio gorgeous place to satisfy their cravings.

Let’s welcome The Glasshouse Specialty Coffee and Toast Bar at CHIJMES, which should be a shoo-in as one of the most instagrammable cafes in Singapore 2017.

Natural light – checked; plants – checked; glass windows – checked; earthy-coloured furniture – checked; free wifi – checked.

I anticipate this to be the next selfie + #OOTD coffee place. SMU students, are you reading this?

The Glasshouse’s focus is on quality ingredient on artisanal sourdough breads, served alongside specialty coffee.

(Photo credit: Nicholas Tan @stormscape)

Coffee available include Flat White ($4), Cold Brew ($4.50), Mocha ($5) and Filter ($7).

One thing to note is The Glasshouse uses a rotation of various roasters. Therefore, if you are a regular, you get to try something different monthly. However, perhaps that may exclude those looking for that familiar taste.

The current espresso-based coffee uses a Lucky Basterd blend of Ethiopian and Brazilian beans by Common Man Coffee, said to create a “vibrant fruit forward cup”.

The Filter Coffee uses the Ethiopia Ardi Sidama beans from Common Man Coffee, with tasting notes of “Mmxed berries & ripe orange, jammy texture with a lingering dark chocolate finish”.

I generally find Common Man Coffee’s coffee slightly strong, to the acidic side, but I don’t mind it.

The food menu is seasonal, and unfortunately will only be launched officially in 2 weeks’ time.

The Open-faced Sourdough Toasts offerings would include Mushroom Ragu ($7) of creamy mushroom, sweet pickled shallots, onsen egg, umami parmesan topped with seeds and nuts for the crunch; and Avocado & Dukkah ($7) topped with avocado slices, hummus, feta cheese, house dukkah blend, touch of lemon.

For something sweeter, you can go for the Seed & Nut Butter ($5) added with caramelized bananas, house made seed and nut butter, granola and maple syrup.

The Glasshouse will also be collaborating with local botanical artist Charles (@mossingarden) to bring in interesting plants such as coffee trees, as well as local artists, craftsmen, artisans to conduct workshops within.

It was a tranquil, well-thought-out space to soak into that coffee and book-reading atmosphere.

However, I sense that this place would only work if it is not TOO noisy, so let it maintain as that charming quiet place.

The Glasshouse: Specialty Coffee and Toast Bar
#01-K11 CHIJMES, 30 Victoria Street, Singapore 187996
Tel: +65 9793 0234
Opening Hours: 7.30am – 5.00pm (Mon – Fri), 8.30am – 6.00pm (Sat – Sun)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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”This has got to be the best fish soup I ever had.”

That quiver as I took in spoonful after spoonful of that Soon Hock Fish soup, feeling joyful as those flavours exploded in the mouth, yet afraid that it would be finished far too soon.

Both meals I had at Chef Kang’s were some of the best this year.

(Click PLAY for highlights of Chef Kang’s)

Many dishes reminded me of the good, old simplicity of Chinese dishes; yet there were others which were creative takes on familiar dishes.

The Chef’s wife recommended, “You should try this. Hen hao chi de.” The table was presented with a sizzling pot of Claypot Curry Pork Ribs added with… Jackfruit, a dish I would describe as scrumptious and funky.

Maybe I won’t order this again, but I couldn’t fault it.

Chef Ang Song Kang, better known as Chef Kang, shot into further fame and limelight when he was awarded one star in the Singapore Michelin Guide 2017.

While he was already known in the Singapore culinary circle, few would expect the Michelin inspectors to pay attention to this humble looking restaurant located near Little India.

Not fine dining, but it makes dining very fine.

It is almost a one-man show in the kitchen, with Chef Ang cooking up every dish that is served, with his apprentice behind busy with ingredient preparation such as chopping of the vegetables.

His passion to cooking, and determination to carry on after failures is admirable.

He used to be behind the kitchen of Lei Garden; and previously helmed the Canton Wok, Canton Recipe House which did not work out in the end.

Closures, bankruptcy and a battle with cancer did not keep him away from his wok, and his persistence led him to open Chef Kang’s in 2015.

To be honest, the décor of the small restaurant at Mackenzie Road opposite Rex Cinema, is nothing to shout about – old school Chinese restaurant style.

A intimate place with just 4 tables, of which 3 are located in private dining rooms, while one is just next to the kitchen.

The wall of one of the room was decorated with photos and awards, while I didn’t mind the table with less privacy, but in view of the action.

Chef serves up his style of Cantonese cuisine, with the freshest ingredients gotten from the markets.

He travels from time to time, especially to Hong Kong and Guangzhou to get inspirations and purchase special ingredients.

If you are regular enough, he could whip up some off-the-menu items, keeping you in anticipation of what could be in store.

Some of the signatures include the Cordyceps Flower Stewed Duck Soup ($98), Chicken with Fragrant Spring Onion ($80), Signature Shrimp Paste Deep-Fried Pork Belly ($28, $48, $68), Fragrant Sauce Steamed Empura ($80 per portion), Steamed Wild Potin Fish with Picked Tree Seed ($43), and Braised Luffa with Egg White ($28).

This is definitely NOT the ordinary zhi-char price.

Fortunately, I went with friends who believed in ”Yi fen qian, yi fen huo”, meaning you pay what you get. We drew extra cash from the ATM before the meal (Don’t worry, they accept card payments).

I was initially skeptical and worried that it would be another over-hyped restaurant, till I took a spoonful of that Soon Hock Fish Soup ($98), good for 3 – 4 to share.

The best essence of the fish and chicken bones probably went right into the creamy stock; the soup appearing beige-white because it has been cooked for almost the white day.

So fresh, so much depth, so layered, that you feel a sense of homely bliss.

Another dish that left me with a tear-drop lingered in the eye (out of happiness) was the Simmered Rice Noodles In Superior Stock ($25).

I love my bee hoons.

Appearance wise, people might dismiss this to be a plain plate of white bee hoon. But the taste was far from ordinary, as though every strand had absorbed the concentrate of the soup stock. The Hor Fun which I had on another occasion, was described by a friend as “very expensive, very delicious.”

The true test of a chef can be in the simplest dishes.

The Prawn Paste Chicken ($24), also an pricy zhi-char dish with just 6 pieces of mid-joint, was commented by chicken-wing-lover-PinkyPiggu as one of the best she had in Singapore.

She refused to commit to say if it was the top, but did say ”It is somewhere there” as she wished there was more har cheong aroma.

Chef explained that instead of simply coating the wings with flour, he used a more tedious process of ‘slapping’ the flour mixture until the chicken. T

his is so that there would be no thick layer of batter surrounding the chicken, and the outer layer would start both crispy and fluffy.

Part of why the dining experience was memorable, was that Chef was very personable in coming to the table and explained the rationale or story behind some of the dishes. He is also quite a humorous man.

That passion he displayed was genuine and sincere, so much so that PinkyPiggu wanted to call him an affectionate ”Ye Ye” (Grandfather). Pinky, he is actually not that old.

To be objective, not ALL the dishes were impressive, but mostly above the average. No doubt prices are expensive, and I believe is higher than some diners would expect for the quality provided.

Take note though, reservations are super packed, and I already made my next booking, close to 2 months later.

I couldn’t remember the last meal that made my heart skip a beat. This was one of them.

Chef Kang’s
25 Mackenzie Road, Singapore 228681 (Little India MRT)
Tel: +65 6238 6263
Opening Hours: Lunch 11.30am – 2pm, Dinner 5.45pm – 10pm (Tues – Sun), Closed Mon

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Previously known as Hougang Plaza at Upper Serangoon Road, Hougang Midtown welcomes another member to the existing F&Bs such as Nunsongyee (Hougang Midtown), Tiew Mai Thai Boat Noodles and Foxhole Café.

The interesting concept in this mall-meets-residential development is that the F&Bs are all two-storeys high with seats at the upper level, which requires some stairs climbing before digging into the meal.

“Otoko” implies a “strong man” in Japanese, and is not to be confused with Otoko Ramen at Alexandra Central.

Prices for their specialty dish with a single topping start as low as $4.60 for a plate of Curry Rice or $5.60 for a bowl of Curry Udon.

The Curry Rice and Udon can be customised like the “chap chye png” from a selection of 19 items ranging from $1.80 – $3.80.

Interesting toppings include Ham & Cheese Roll (2pcs for $2.80), Calamari (3pcs for $2.80) and Bacon Tomato (2pcs for $1.80)

I had the Curry Rice ($4.60) with Chicken Cutlet ($2.80) and Potato Salad in Bacon Wrap (2pcs for $1.80) served in a pool of Japanese curry on a huge plate.

While I enjoyed the round, plump rice and the Japanese curry (slightly spicier than usual), the thin, crispy, golden-brown chicken cutlet was unfortunately to the dry side.

Apart from the DIY Curry Rice or Udon, Otoko offers Donburi aka Rice Bowls ($9.80-14.80) and Ebi Tendon ($16.80).

The Salmon Teriyaki Don ($14.80) was pan-fried and glazed with a layer of teriyaki sauce, topped with spring onion and seaweed.

Decently portioned, the teriyaki sauce managed to salvage the otherwise slightly dry salmon.

My favourite dish was the Aburi Salmon Belly on Mini Onigiri ($10.80) served with mayonnaise and spring onion.

The partially grilled salmon belly was smooth and tender, which literally melted in the mouth.

The chili powder added to the onigiri rice ball was an interesting and pleasant twist to the entire combination.

The idea of customising your own Japanese Curry Rice was fun, interesting and reasonably priced.

Perhaps, it is time to visit Hougang Midtown more frequently.

Otoko
1187 Upper Serangoon Road, #01-20, Singapore 534785
Opening Hours: 11.30am – 10pm (Wed – Mon), Closed Tue
https://www.facebook.com/OTOKO.SAN/

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Another under-the-radar bistro café has opened at the Keong Saik area.

.elia is located at 10 Jiak Chuan Road, previously occupied by Oriole Coffee Roasters.

The 30-seater is a bistro by day and restaurant by night, it offers a mixed menu from freshly made pasta and sandwiches for lunch, and heavier dishes such as Octopus and Wagyu Beef Shortrib at night.

I have come here twice, liked what was presented, and its quiet (may not be good for businesses) homely feel. The décor was kept simple in shades of grey, mainly wooden furnishing and a marbled counter.

My sense is that it lacked a stronger identity. Who is “.elia”? Why that awkward dot in front?

It was never quite clear. I wished that had come out more strongly, whether in their menu, décor, or marketing materials.

I was told that the .elia team is not culinary trained formally in a school, but run “based on their passion for food”.

Coffee beans are self-sourced, and roasted in-house. You get a selection of Flat White, Latte, Cappucino, Mocha and Filter ($4.00 – $6.00, additional 50cents for iced versions).

Lunch includes a selection of sandwiches from Crispy Pesto Chicken ($15.50), Jamon Iberico Grilled Cheese ($16.50), Truffle Eggs ($15.50), Avocado Toast ($12.50), and Pulled Pork ($17.50) with Russian dressing and purple cabbage slaw. Bread is made in-house.

There is also a small selection of light bites such as Pommes Frites ($15.50), Garlic Wings ($17.50), Chicken Bites ($16.50) and Meatballs ($15.50).

I was drawn to Truffle Eggs Sandwich ($15.50) and perhaps had certain expectations and imagery in mind. What was presented turned out to be quite different, but I still enjoyed this version.

The thing that left me the impression was the use of balsamic vinegar beneath the sautéed mushroom, so you get that sweet-tarty twang at the end. The truffle aroma came in lightly as I took bites of the egg, and I was glad they didn’t overkill in that aspect.

Instead of scrambled eggs, you get mashed up hard-boiled eggs. I wondered if the former would work better.

There are 5 pasta dishes offered – Panchetta ($15.50), Tagliatelle Genovese ($15.50), Meatballs ($17.50), Scampi ($18.50) and Tagliatelle alla Norma ($13.50).

For its price, I must say getting freshly-made pasta at this location is quite the steal, especially if you get a set with an additional coffee for a dollar.

Cooked in brown butter and egg yolk, the broad flat pappardelle style ribbons had an agreeably soft bite, just right in terms of doneness (though I could imagine some diners would prefer it harder).

Complete with robust, tangy tomato sauce with chunky servings of hand rolled meatballs.

At the end of the day, I liked the food and vibes, but felt that .elia would need a stronger story and stand-out dishes to differentiate from the many new openings every month.

.elia can afford to be more adventurous.

.elia
10 Jiak Chuan Road Singapore 089264 (Outram Park MRT)
Tel: +65 9642 2361
Opening Hours: 9am – 5pm, 6.30pm – 11pm (Mon – Sat), Closed Sun

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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PS.Cafe has opened its latest outlet at One Fullerton, and I must say it is gorgeously chio, complete with spacious interior and waterfront view. Time for an afternoon of tai-tai (or man-tai) meal and coffee.

The PS.Cafe brand has quite a following since 1999 – it has been around for that long.

With branches at Harding Road, Ann Siang Hill, Orchard Paragon, Palais Renaissance, Martin Road, Petit concept at Tiong Bahru, Choy Suey at Dempsey and Martin Road… One Fullerton makes its ninth outlet.

I know of people who are huge fans (yeah, Truffle Shoestring Fries), while I am more on the neutral side as I had favourable experiences in some, but not all the time.

The Fullerton outlet has a design which supposedly evokes a beachside boathouse ambience, with bespoke furniture, display of greens, different seating sections which can possibly create a varied experience every time you come.

There is an open air terrace where most of the diners I noticed were seated at, well to enjoy the cool bay breeze. I chose the air-con side for obvious reasons.

My main gripe about some cafés is the lack of space (can’t help it in land-scarce Singapore), but this PS.Cafe has a 5000 square feet area and tall ceilings. On the flipside, they probably need to station more staff for diners who are seated at more obscure corners.

Brunch favourites include Salmon Royale Benedict with poached eggs, gravlax, avocado and hollandaise on focaccia, and PS. Fluffy Pancakes with homemade banana jam, blueberries, passionfruit curd and fresh cream.

The exclusive new dishes here include Chargrilled Skate ($34) with green harissa and broccolini, Moules Vin Blanc ($28) with crusty dipping bread, and Chargrilled Chunky Prawn Sandwich ($27) with spiced pickled mango, kaffir lime aioli, shoestring fries and house sourdough.

Lighter options and desserts include Baked Greek Spinach Pie ($27) with ricotta, feta, mint and house pesto, Poached Chicken Salad ($25), with lentils, buckwheat, pomegranate, hazelnuts and smoked yoghurt, Crème Caramel Orange Cake and Mrs. J’s Trifle Bomb.

Quite pricey.

I initially wanted to order the predictable PS. Truffle Shoestrings Fries ($15), but the server recommended me to try the Crispy Smashed Potatoes ($12). I trusted her because she bothered to run through a significant part of the menu with me.

It turned out to be quite a worthy choice, with crisp and deep-fried till brown potato pieces dipped in an addictive sticky BBQ dip and honey & mint labneh.

This is the type of nibbles that you could not stop reaching out for the end remnants.

The Poached Chicken Salad ($25) wasn’t quite what I was expecting, and wished it was a notch less creamy as much of the greens were covered with smoked yogurt.

I never had Asian food before at PS.Cafe and thought I should give the Suzy’s Spaghetti Crab Mee Goreng ($26) a go.

While it is considered expensive hotel-restaurant price, I enjoyed that there was significant chucks of fresh crab meat and king prawns. As spaghetti noodles were used, there was less of the rich alkaline taste that some yellow noodles would have.

PS.Cafe One Fullerton probably has the whole package together, from space, interior, a comprehensive menu, to that view. Food is considered expensive, but guess people are willing to pay that price for the ambience.

PS.Cafe One Fullerton
1 Fullerton Road, #02-03B/04 One Fullerton, Singapore 049213
Tel: +65 8812 3198
Opening Hours: 11.30am – 11:00pm (Mon – Wed), 11:30am – 12:00am (Thurs), 11:30am – 1:00pm (Fri), 9:30am – 1:00am (Sat, PH), 9:30am – 11:00pm (Sun), Last Order for food 10:30pm

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Seems like the Taiwanese style Lu Rou Fan (Braised Meat Rice) is getting some traction in Singapore, with Eat 3 Bowls 呷三碗, Mr Lorbak, Five Ten and Shan Cha 山茶 all serving this dish.

Scorch 一把火 is located at an inconspicuous end of Clifford Centre – the building which by the way is fully crowded with CBD workers looking for inexpensive eats, snacks and kopi during lunch.

This local eatery has a menu that can be described as either mixed or all-over-the-place.

One of the dishes served is the Taiwanese Braised Meat Rice ($3, $5). However, the main focus seems to be Nasi Lemak (and economical Char Bee Hoon during the morning), while traditional Chinese desserts, Nacho Mozzarella Waffles and Hong Kong Milk Tea are also offered.

The no-frills eatery may not look the most inviting in terms of décor, but it serves up a tiny, mean bowl of tasty Lu Rou Fan.

What you get is a $3 bowl arriving piping hot, topped with strips of braised pork bellow slow-cooked in dark sauce that would soon melt in your mouth.

The highlight to me was the rice beneath, of fluffy Japanese rice grains that would soothingly absorb some of the sauces.

Too bad there wasn’t any option for diners to add on an egg, to make it that perfect bowl.

Scorch 一把火 also serves up Nasi Lemak sets labelled Set A to H, priced between $2.50 to $4.50.

A humble suggestion would be to add a short description of the dishes in the menu. From a customer’s point of view, I couldn’t immediately tell the difference between the sets.

If you need a cooling dessert, Green Bean Soup, Sweet Potato Ginger, Tau Suan, Sea Coconut, Black Glutinous Rice, Aloe Vera Osmanthus Goji, Gingko Barley, Cheng Tng ($1.20 – $2.50) and Hong Kong style Milk Tea ($2.00) are also offered.

Scorch 一把火
24 Raffles Place, #01-12A Clifford Centre Singapore 048621 (Raffles Place MRT)
Opening Hours: 7:00am – 4:30pm (Mon – Fri), Closed Sat, Sun

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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With much anticipation, Omotesando Koffee has finally opened its door in Singapore at Downtown Gallery, Shenton Way.

Must say this is quite a delayed opening since news first got out.

Being a loyal follower of their artisanal coffee, I could not help but to contain my excitement as I laid my hands on a cuppa Omotesando branded koffee.

Originated from Tokyo, the chic coffee stall first started off as a pop-up concept in the quaint neighborhood of Omotesando Hills.

The coffee place propelled to fame, thanks to its minimal wooden vibes and distinctive ‘koffee culture’ which garnered much visitorship from coffee fanatics around the world.

(Taken in Omotesando Koffee Japan)

Its closure was then announced in 2015 when the building was set to be torn down. This then led founder Eiichi Kunitomo to expand its operations into Hong Kong, partnered with Russell Stradmoor.

(Taken in Omotesando Koffee Hong Kong)

While retaining its quality and spirit of the original store, the Hong Kong outpost took up a more modernized style, but with expanded a dine-in area to cater to the demand.

Back in Singapore, we have only got a take away store tucked away in a corner of Level 4 of Downtown Gallery as part of office space “The Work Project”, but that did not hider coffee fans from finding their way to this secluded part of building.

Over here, the menu is kept simple with Hot or Iced selections.

Hot coffee include espresso based Omotesando Koffee Hot (Regular $4, Large $5), Hand Drip Koffee ($6) Latte and Cappuccino (Regular $4.80, Large $6).

One positive impression of their Café Latte was that it was served warm, but not scorching hot.

The temperature was just right and suitable for drinking upon being served – a point which many coffee providers often missed out.

The iced selections here come with choices of 12-steeped Cold Brew ($7), Iced Matcha Latte ($7) and Iced Matcha Cappuccino ($7.50).

One can expect to find their signature Iced Cappuccino (Single $7.50, Double $8.50) capped with layer of bubble foam and topped with cocoa powder.

For sweet tooth, you can opt for the Iced Mocha ($6.80) that comes with a thick layer of chocolate coating on the interior of the cup.

I love their coffee for being well-balanced and smooth to palate. Milky but can still taste distinctive coffee notes.

For now, they are focusing on the drinks and food items such as their signature Custard Cubes will slowly be added on to the menu.

During the opening week, you can also catch founder, Kunitomo-san in Singapore to supervise the operations.

With coffee competitors such as Lunar Coffee and 6oz Espresso already established their presence in the vicinity, Omotesando Koffee may have to tap on their international branding as well as reputation to be sustainable in the long run.

That said, I enjoyed my cup of Omotesando branded koffee, and am happily in a koffee koma.

Omotesando Koffee
6A Shenton Way #04-01, The Work Project, Downtown Gallery, Singapore 068815
Opening Hours: 8am – 6pm (Mon to Fri), Closed Sat, Sun

* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Japan’s 1-Michelin starred restaurant Rokukakutei which specialises in Kushiage, has opened an outlet in Singapore at Odeon Towers (next to Bras Basah).

A restaurant specialising in kushikatsu — Japanese deep-fried skewers of meat, seafood and vegetables, is not that common in Singapore.

Many specialised Japanese restaurants here end up diversifying in one way or another.

I remember being impressed with my meal at HAN Japanese Restaurant which previously occupied the same location, and was serving Kushiage as well.

Helmed by Chef Hideyuki Tanaka who has 15 years of experience, Rokukakutei uses fresh premium ingredients, most of which are imported from Japan.

The skewers are accompanied by 6 different types of sauces, which includes lemon mustard, shoyu, sesame mustard, organic red wine sauce, Japanese salt and pepper.

Interestingly, the end of the stick will point to the recommended sauce for you to try.

There are two different menus to choose from: Omakase Skewers and Kushiage + Selected Wines Marriage.

At S$134++, the Omakase set features 20 skewers, which showcase a medley of meats, seafood and vegetables; a veggie bowl of fresh, steamed and boiled greens; homemade pickles; fruit agar gelatin; and bread.

Guests who have smaller appetites can request to stop at any time and the bill will be based on the number of skewers consumed. For 10 skewers, the price will be $79++ and $106.50++ for 15 skewers.

If you work out the sums, it would cost between $6.70++ to $7.90++ per stick, which might not be a price some Singaporean diners would be willing to pay.

But the quality is there.

The good news: Rokukakutei has just introduced a “Kushiage Experience Set”, available everyday from 4:00pm to 8:30pm, applicable for diners who are sitting at the wine bar counter.

At only $36.50, diners can savour 5 different types of deep fried skewers, served together with a veggie bowl of fresh and boiled greens and homemade pickles.

Let’s start with the veggie bowl.

While it might have sounded like an ordinary salad bowl, I was pleasantly surprised at the level of freshness of several of the ingredients. The corn might have been one of the sweetest and juicest I ever had, and cherry tomatoes had sweet and tart flavours blending magically.

The 5 skewers I had included Chicken breast and perilla with mountain caviar “Tonburi”; Shitake mushroom stuffed with shrimp; Shirobuta pork loin from Kagoshima with onions; Japanese lake smelt fish; and Cuttlefish and herring roe on kelp topped with sea urchin.

The delicious part is when you first take that bite, and that hot steam of flavours bursts in your mouth. Yet, it wasn’t that scalding.

The pieces were light, not greasy, crisp.

My favourite piece was the Shirobuta Kushiage, of delicate-tasting Japanese pork loin, with a good balance between leanness and tenderness.

Note though: the menu is omakase – subject to Chef’s selection of ingredients for the day and will not be the same every time.

The Kushiage Experience Set will be available for a month in September for the launch period, and continuity will depend on response.

Ginza Rokukakutei
331 North Bridge Road #01-04, Odeon Towers, Singapore 188720 (City Hall MRT)
Tel: +65 6266 1077
Operating Hours: 4:00pm – 11:00pm (Mon – Sun)
https://www.facebook.com/GinzaRokukakuteiSingapore

* This entry is brought to you in partnership with Ginza Rokukakutei.

The post Ginza Rokukakutei – Experience Japan’s 1 Michelin Starred Kushiage From $36.50, At Odeon Towers appeared first on DanielFoodDiary.com.

Dessert lovers in search for the ultimate hotel high tea buffet can look this way.

D9 Cakery at Hilton Singapore features an impressive 6-meter dessert showcase, which I think is unheard of in Singapore (for now).

Its weekly Saturday High Tea Buffet from 12pm to 3pm, showcases many of their best homemade patisserie items.

Priced from $41++ per person, this is quite value for the money for the spread.

Plus, Citibank Cardholders enjoy a “PAY 2, DINE 3” promotion up to the end of March 2018. Time to gather your friends over!

This includes the signature Hilton cheesecakes in flavours of Classic American, Blueberry, Caramel, Pecan & Maple; delicious homemade cakes such as Green Tea Matcha, Cassis Caramel, Red Velvet, Fudgy Chocolate; Gourmet Dessert Jars; freshly baked scones; artfully crafted pralines, chocolates, macarons and more.

Not forgetting the Lemon Chocolate Fountain comprising of 33% Valrhona White Chocolate with homemade financier, marshmallows and fresh strawberries.

The Saturday High Tea Buffet has gone on a recent revamp, with the inclusion of more Singapore flavours and savoury items, while keeping the price THE SAME.

With the addition of these new items, the spread has been extended all the way to the back of the restaurant with a number of “live stations”.

The “live stations” include Popiah, Kueh Pie Tee, Singapore Laksa, Chicken & Lamb Satay, Hainanese Chicken Rice, and Oyster Omelette.

I personally like this better as dishes are cooked fresh, and there is more interactivity with the chefs.

Other Singapore favourites you can expect include Seafood Otah-Otah, selection of dim sum such as Steamed Siew Mai, Glutinous Rice in Lotus Leaf, Spicy Sardine Bun, and Toasted Kaya Bun.

D9 Cakery Singapore Flavours & Savoury Items Highlights:

Hainanese Chicken Rice
Succulent poached chicken with aromatic rice. I liked the tangy, not-too-spicy chilli sauce here, and that made a whole lot of difference.

Singapore Laksa
Without fail, I won’t leave a hotel buffet without trying their Laksa. Hilton’s take is quite a worthy version, with rich and coconuty gravy, cooked ala minute to your preference.

Popiah and Kueh Pie Tee

Chicken and Lamb Satay
You can trust your grills with Hilton Singapore. This is one of my personal highlights of this hightea, where the satay sticks contained relatively large and juicy pieces of meat, beautifully grilled with a thin layer of char.

Oyster Omelette
Love your “Orh Jien”? This version includes not the small ones, but huge ocean-trawled oysters – fried with generous portion of eggs and rice flour.

The fresh oysters used elevated this street food to another level.

Singapore Chilli Crab with Golden Mantou
Love your chilli crabs with mantou but hate to do the cracking and peeling?

This is a daintier affair. Fluffy buns deep fried till golden brown, with the chilli crab sauce coming separate which you can pour over or use as a dip.

Rojak
Crisp savoury ‘fruit salad” prepared by the chef, added with prawn paste, tamarind paste, sugar, chilli.

I liked that the prawn paste had a nice sticky consistency which gave the ingredients an even coating without being overly thick.

Soft Pork Curry Bun Coated with Floss
These buns contained soft pork cubes cooked in curry, sandwiched in a soft bun, buttered then sprinkled on with floss.

Ice Kachang and Chendol
At the desert “live station”, you can get the chef to do up traditional desserts of Ice Kachang and Chendol with your favourite ingredients (add more of this, don’t include that), without getting your hands messy.

Local & Asian Dessert Spread – Onde-Onde Cake and Thai Red Ruby Gourmet Dessert Jar
In sync with the Singapore flavours theme, the D9 Cakery dessert counter has included a limited Onde-Onde Cake and Gourmet Dessert Jar with Thai Red Ruby – water chestnuts coated with rice and tapioca flour soaked in coconut milk.

The Onde-Onde Cake with light pandan sponge layers, gula Melaka and desiccated coconut was done European style, yet was full of local kueh kueh flavours. Interesting.

The D9 Saturday High Tea Buffet also comes served with free flow coffee a selection of 10 choices of TWG Tea, featuring finest Asian and European blends for a complete high tea experience.

Pricing for Endless Saturday High Tea
$41++ per adult with free flow of coffee and TWG teas
$76++ per adult with free flow of selected wines and beer
$21++ per child (aged 5 to 12 years old) | Children below the age of 5 dine for free

PAY 2, DINE 3 for Citibank debit / credit card members
– Maximum redemption of 3 free diners per table
– Valid till 31 March 2018
– Minimum 2-day advance reservation required
– Offer cannot be combined or used in conjunction with other promotions, privileges and vouchers
– Other terms & conditions apply

D9 Cakery At Hilton Singapore
581 Orchard Road, Hilton Singapore, Lobby Level, Singapore 238883
Tel: +65 6730 3392 / +65 6737 2233
Email: D9Cakery@hilton.com
Endless Saturday High Tea Buffet: 12pm – 3pm
http://www.singapore.hilton.com/restaurants

* This entry is brought to you in partnership with Hilton Singapore.

The post D9 Cakery Hilton Singapore – Ultimate Saturday High Tea Buffet With Singapore Flavours. $41++ With “PAY 2, DINE 3” Promo appeared first on DanielFoodDiary.com.

ABC Brickworks Food Centre is one of the first hawker centres to be built in Singapore in 1970, and is located at 6 Jalan Bukit Merah.

In terms of location, it is about a 10 minutes’ walk from IKEA, Queensway Shopping Centre, and there is another food centre Alexandra Village diagonally opposite.

The origin of its name is an interesting one, said to be named after “Archipelago Brewery Company”, the first commercial brewery in Singapore.

10 Must-Try Stalls At ABC Brickworks Food Centre

Tiong Bahru Yi Sheng Fried Hokkien Mee
Unit #01-13
Opening Hours: 3pm – 10:45pm (Mon – Tues, Thurs – Sun) Closed Sun

40 Years Old Hokkien Mee Stall
This stall has been around for close to 40 years, and is run by the second generation Mr Toh (who is often seen wearing goggles). His father used to sell the noodles on a pushcart, and moved to this food centre in the 80s.

While there are other Hokkien Mee stalls in the same hawker centre, Tiong Bahru Yi Sheng seems to get the longer queue BUT auntie serving may be grouchy at times. Don’t step on her toes.

The noodles comes with a sizeable amount of toppings including prawns and pieces of pork belly. What makes it special is the sambal chili with bits of ikan bilis. It is generally drier with good wok-hei.

Havelock Rd Blk50 Fried Hokkien Prawn Mee
Unit #01-100
Opening Hours: 10.30am – 10.30pm (Wed – Mon), Closed Tues

Hokkien Mee with Shiok Sambal Chilli
Actually, I usually order from this stall because the queue is shorter, has more zhup (sauce), and I liked it with fresh cut chillis.

The stall sells Hokkien Mee in 3 sizes ($3, $4, $5), with each batch cooked fresh to order.

The stall started out close to 50 years ago at Havelock Road Blk 50 as has been run by the same couple. However, as uncle and auntie are growing old, I noticed that they do not open the stall as often as before, and is often closed.

Yong Kee Famous Fish ball Noodle
Unit #01-121
Opening Hours: 7am – 2am (Mon – Sun)

Handmade Fishballs with Bouncy Texture
If I need to look for food late at night here, this is my go-to-stall (other than Gu Zao Ren opposite). Yong Kee Famous Fish ball Noodle has been in operation for more than 20 years and opens until 2am daily.

The stall sells typical noodle dishes including Bak Chor Mee and Fishball Noodles ($3, $4). The noodles are relatively springy, but the handmade fishballs and meatballs are definitely the highlight.

Before the two, I liked the juicy meatballs better which include a mix of ingredients.

Fatty Cheong Roast
Unit #01-120
Opening Hours: 11.30am – 8.30pm (Mon – Wed, Fri – Sun), Closed Thurs

Char Siew Cooked In Traditional Charcoal Oven
Fatty Cheong Roast serves some of the best Char Siew around in Singapore – nicely char, good balance of lean meat and fats, and melts in your mouth.

The stall sells all three of the typical roast meats: char siew, roast pork belly and roast duck, price reasonable from $3 onwards.

The thick gravy added to the fragrant rice complements the flavour of the meats.

Fatty Cheong has trained his two sons in the art of roasting meat in order to take over the family business and they have also opened two other outlets in Toa Payoh and Hougang.

If you want to try Roast Pork Noodles, another Fatty Cheong stall can be found at the back of ABC Brickworks Food Centre.

Wow Wow West
Unit #01-133
Opening Hours: 10.30am – 9pm (Tues – Sat), Closed Sun, Mon

Quality Western Food With Huge Portion
Wow Wow West which started as a school canteen stall, employs a number of ex-offenders in order to provide them a second chance to give back to society. (Christian Hokkien and Mandarin songs can often be heard playing in the background.

Their signatures include the Chicken Chop and Chicken Cutlet, which is massive for just $6. The gravy and coleslaw used is also prepared on a daily basis and is not mass produced.

I also usually add on an extra order of jumbo Cheese Sausage.

Jin Jin Hot / Cold Dessert
Unit #01-20
Opening Hours: 12.30pm – 10.30pm (Mon – Wed, Fri – Sun), Closed Thurs

Liu Mang aka Durian and Mango Dessert
The star dessert at Jin Jin is the Liu Mang, otherwise known as Gangster Ice. It is a clever play of the words “Liu Lian” (Durian) and “Mang Guo” (Mango) where you can shaved iced with mango cubes and a scoop of durian puree.

The other must-try dessert is the Power Chendol. Priced at $2, you get generous servings of ingredients, drizzled with thick gula Melaka syrup imported from Indonesia and cooked daily by the stall owners.

The stall is helmed by Calvin and Ewan, two folks who originally did not know anything about making desserts but proceeded to revive the stall when the original owner wanted to close it down. Prices of the dessert are about $1.50 and $2.00 on average.

Yuan Yuan Claypot Rice
Unit #01-38
Opening Hours: 4.30pm – 10.30pm (Mon – Tues, Thurs – Sun), Closed Wed

Fragrant Claypot Rice Cooked Over Charcoal Stoves
Yuan Yuan Claypot Rice sells authentic claypot rice at $10 for a 2 person portion.

The rice comes with tender meat (depending on which one you order) that is marinated in a special spice mix over 5 hours, and other generous amount of toppings including Chinese sausages and salted fish.

Each claypot is cooked to order over a traditional charcoal stove which may explain why there is a long wait at all times at the stall.

Jason Penang Cuisine
Unit #01-113
Opening Hours:11am – 2.30pm, 5.30pm to 9pm (Mon – Sun)

Under The Radar Authentic Penang Cuisine
he stall is helmed by Penang born Jason Khaw and his wife. Jason was also the British High Commissioner’s Resident Chef for 14 years, assuring a high quality in his food.

The stall’s specialty is the Assam Laksa ($4) which comes with a sour and spicy broth, with a hearty amount of ingredients including fresh prawns.

Bao Zai
Unit #01-135
Opening Hours: 10am – 10pm (Mon – Wed, Fri – Sun), Closed on Thurs

Handmade Char Siew Paos
Bao Zai’ signature is the Char Siew Pao, made traditional style by hand on a daily basis.

The buns cost 70 cents each, are smaller than other factory made ones, but they don’t lose out in terms of quality.

The char siew fillings are sweet and juicy, and the meat is roasted fresh in a traditional charcoal oven which allows the full flavour of the meat to come out.

Before making paos, the owner had also previously sold roast meats which explains why the char siew is of a certain standard.

Ah Er Soup
Unit #01-143
Opening Hours: 11am – 2pm, 5pm – 8pm (Mon – Fri, Sun), Closed Sat

Michelin Bib Gourmand Traditional Chinese Soups
The stall sells many different soups at affordable prices including Buddha Jumps Over The Wall ($6.50) and the Herbal Ginseng Black Chicken Soup ($5.50). The soups are said to be cooked using everything using fresh ingredients and do not use added MSG.

The soups all come with a generous amount of ingredients, including expensive ones such as chucks of fish maw and abalone. Quite value for its money, and nothing is over $7.

The stall has been included in the
Michelin Bib Gourmand Singapore 2017, a testament to the quality of the soups.

ABC Brickworks Food Centre
6 Jalan Bukit Merah, Singapore 150006

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Interesting, what’s with all the Hokkien-named restaurants of late? Jiakpalang, Jiak Kang Tang, Jiak, Kueh Ho Jiak, Chiak, Ho-Jiak.

The first one or two can be cute. But after too many similar-sounding ones, differentiation and branding can be tricky.

“Jin Ho Mia” which means “a really good life” in Hokkien is sister restaurant to Soi Thai Soi Nice and Atmosphere Bistro. It is located at Alexandra Retail Centre Level 2.

Even though you already have an inkling of what it sells from the photos and previous reviews, can you imagine what a restaurant called “Jin Ho Mia” should offer?

I imagine an OTT eatery selling luxe food (lobsters, crab porridge), with gold thrown in. You get gold flakes on cakes and softserve, why not the rest?

Well, Jin Ho Mia in reality offers rice bowls in the day such as Tom Yum Pao Fan ($14.80), Salmon Poke Bowl ($14.80) and Sweet and Sour Chicken Bowl ($13.80) to cater to those seeking a fuss free lunch; and hot pots with a range of soup bases at night.

During dinner time, you can look forward to the Tok Kong Pot ($48.80), Ah Boy Pot ($33.80 – opening special price at $28.80), and Giam Pui Pot ($28.80).

Again, I think the names are interesting (I am Hokkien by the way), but wonder what else can be done for better recall.

The Tok Kong Pot (which means “out of this world” in Hokkien) features the colossal “Jin Ho Mia Monster” (Alaskan King Crab) accompanied with a hearty portion of seafood ingredients such as sweet, juicy Tiger Prawns and Flower Clams.

I had the Ah Boy Pot ($33.80 for two pax), the name a play on the words “Xiao Xian Rou” – which can mean both fresh meat, and a young + cute + hunky guy.

Included in the pot are Roasted Pork and Luncheon Meat – that is processed meat right, not “Xiao Xian Rou”? Along with Pork Balls, Lobster Balls, Bacon, Chicken Chipolata, Long Cabbage, Enoki Mushroom, Onsen Egg, Instant Noodles and other miscellaneous ingredients.

This reminded me of a Chinese style of Budae Jjigae (army stew) as some of the ingredients seemed similar.

A must try soup broth is the signature Fish Broth simmered for more than eight hours, looked clear but was flavourful. Somewhat towards the saltier side, I didn’t quite mind that as several of the ingredients were plainer tasting anyway.

I liked the time when the cabbage became soft and added some natural sweetness into the soup, appetising with instant noodles.

Other selections include Tom Yum Broth, Chicken Broth, Tomato Broth and a quirky Cheese Broth.

I don’t mind trying out other Jin Ho Mia pots, but wished there were smaller, individual pots instead of just sharing portions.

The Thais can make their Mama Pots go viral and popular, so why not this?

Jin Ho Mia
Alexandra Retail Centre, 460 Alexandra Road #02-20, Singapore 119963
Tel: +65 6352 7725
Opening Hours: 11.30am – 3.30pm and 5.30pm – 10pm (Mon – Fri)
11.30am –10:00pm (Sat, Sun, PH)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Seafood lovers should not miss this.

There are many lobster and crab themed buffets in Singapore, and the kitchen team at Lime, PARKROYAL on Pickering has decided to take their gourmet offerings a step further.

‘What the Shell’, like what the name suggests, is a buffet spread focusing on all types of shellfish and crustaceans.

This is MORE than just lobsters and crabs.

Starting from 22 September 2017, expect the freshest ocean catch of both International and local flavours.

From the European Gratinated Escargots with Pesto Sauce (how many buffets you know have escargots?), Asian style Flower Crab and Shellfish Claypot Congee, to local favourite Singapore Chilli Crab, there should be something for everyone.

Here are 8 reasons why you should like ‘What the Shell’ at Lime:

1. Maine Lobsters
Maine Lobsters known for their distinctively sweet, succulent white meat and rich flavours, are the star here.

The cooked lobster dishes to expect include Maine Lobster with Cajun Hollandaise, Maine Lobster with Jalapeno, Garlic and Citrus Crust, and Maine Lobster Laksa.

My favourite was a Maine Lobster with Creamy Mushroom Mustard Sauce and Iberico Cheese dish, in which chunks of lobster meat were cooked with mushroom in a rich creamy mustard sauce, topped with cheese further torched right before serving for a light char and melty cheese.

2. International Flavours
Expect some quintessential French flavours such as Seafood Bouillabaisse, Sautéed Vongole with Chardonnay Scallion, and Gratinated Escargots with Pesto Sauce.

Not just any ordinary stew, you get a Provençal soupy Bouillabaisse brimming with an assortment of seafood such as prawns, crab claws, mussels, and clams. Best eaten with some toasted bread.

From French to Italian, the briny juices from the clams plus the white wine keep the Sautéed Vongole and brothy sauce flavourful.

3. Asian Repertoire and Wok-Fried Dishes
This is for those who love some zhi-char type dishes in your all-you-can-eat buffet.

You get a selection from Gong Bao Prawn with Dried Chilli and Cashew Nuts, Steamed Ireland Razor Clam with Garlic, Scallion and Glass Vermicelli in Superior Soy Sauce.

For those who prefer a straight-up Asian repertoire and something not too heavy on the palate, the Flower Crab and Shellfish Claypot Congee will be a suitable choice – a comforting dish with rice cooked till soft and smooth. Add that heighten seafood flavour which may take you back to Macau.

4. Local Highlights
Expect Singapore Chilli Crab and Lime’s signature Maine Lobster Laksa, a luxurious spin-off of the popular local dish.

There is something about fresh chunky lobster meat soaking up aromatic laksa soup, served in a claypot – which keeps the gravy warm and robust.

5. Outdoor Barbeque
There is a surprise right outside the door at the back of the restaurant, so do not miss this ‘live station’.

Right there, the chefs will help you grill your favourite seafood items, with the right amount of smokiness.

Here you will be able to enjoy Half-Shelled Scallops and Oysters with Bonito Soy Butter and Drunken Whole Tiger Prawns with Salt, served straight from the grill hot.

6. Hourly Surprise
Tip: There are two timings you need to look out for – 7:30pm and 8:30pm which is the Hourly Chef’s Surprise.

This is when special food items such as Maine Lobster with Jalepeno, Garlic and Citrus Crust; and Soft Shell Crab with Salted Egg Yolk, will be cooked and served a la minute.

The succulent fried Soft Shell Crab is wok-fried and coated with grainy salted egg, with butter, curry leaves and a tinge of sugar. I wished the sauce was the more creamy type though. Nevertheless, this dish is expected to fly off the shelves.

7. Desserts, desserts, desserts
Of course, always save space for the desserts. The one thing you shouldn’t miss is the Matcha Chocolate Fondue Fountain. Once you walk in Lime, you will see it.

Also look out for the rotational cakes such as Yuzu Meringue Tart, Peanut Butter Gateaux
Forest Berries Cheesecake, and assortment of Nonya Kueh.

8. Shell of Fame
For the adventurous, take part in the Oyster Shooter Challenge, where 3 challengers are chosen daily to down 12 alcohol-infused oyster shooters within 3 minutes.

Successful competitors will get to enjoy dinner on the house.

There will also be a “Shell of Fame” awards, in which the gutsiest diner who has downed the highest number of shooters at the end of the 10-week challenge, will be further rewarded with a SGD$100 dining voucher. To eat more!

‘What the Shell’ Pricing
– $99++ per adult
– $59++ per child (Children aged 5 years old and below dine for free)
*Prices quoted are in Singapore dollars and subject to 10% service charge and 7% goods and services tax.

‘What the Shell’ is available from 6:30pm to 10:30pm over the following periods:
– Every Tuesday to Sunday from 22 September to 15 October 2017
– Every Tuesday to Thursday from 17 October to 16 November 2017

Lime Restaurant
PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289
Tel: +65 6809 8899
Email: lime.prsps@parkroyalhotels.com
Opening Hours: 6:30am – 12:00am (Sun – Thurs), 6:30am – 2:00am (Fri, Sat, Eve of PH)

* This entry is brought to you in partnership with PARKROYAL on Pickering

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Alexandra Village Food Centre, as well as ABC Brickworks Food Centre are two of the most known hawker centres located at Bukit Merah.

While the fame might not have reached far and wide, location slightly inconspicuous as it is hidden among car workshops, the food centre offers a wide range of stalls and some quality offerings which make it worth a visit.

FYI, it is just a short walk away from IKEA and Queensway Shopping Centre.

A friend asked, “Anything there other than Avocado juice?” Perhaps she hasn’t explore enough.

Other than those listed here, some of the worthy stalls to check out include Ming’s Prawn Noodle, Tiong Bahru Lien Fa Shui Jing Pau, Leon Kee Claypot Pork Rib Soup, Seng Heng Carrot Cake, and Teochew Braised Duck Rice. (Will update this post after I finished trying more stalls.)

Alexandra Village Food Centre – 10 Must Try Stalls From Claypot Laksa, BBQ Stingray To Avocado Juice

Zhen Shan Mei Depot Road Claypot Laksa
Unit #01-75
Opening Hours: 9am – 5pm (Mon – Sat), Closed Sun

Michelin Bib Gourmand Claypot Laksa
The Michelin Bib Gourmand listed stall is known for its Laksa ($4, $5) served in a claypot, which is not quite the usual. This ensures that the laksa gravy remains piping hot.

The broth is supposedly slow cooked over two hours using a unique blend of spices and ingredients, resulting in a thicker and more flavourful gravy.

Coming with toppings including prawns, cockles and fishcakes, I remember it used to taste a lot hotter and better though.

Lau Phua Chay Authentic Roasted Delicacies
Unit #01-20
Opening Hours: 11am – 7pm (Mon – Fri), 11am – 9pm (Sun), Closed Sat

Roasted Meat With Unique Dark Sauce
When I noticed almost every table at this side of the hawker stall had that green plate, with a pile of ‘mess’ on the rice, I knew I needed to gun for it.

Lau Phua Chay Authentic Roasted Delicacies serves traditional Teochew style char siew, roast pork belly and roast duck drenched with a thick, gooey sauce.

Unlike most other roast meat stalls, the char siew here is also darker in colour compared to the reddish hue that other char siew stalls tend to have. This is due to the Teochew style of marinade and cooking which use a sweeter version of the sauce made by caramelizing bean paste and malt sugar.

Depending on the combination of meats, the prices will vary but a platter of all three meats can cost $16.

The char siew has a good balance between lean meat and fats, and the marinade provide a flavourful punch. I wished the meats were cut thicker sliced though.

Xiang Jiang Soya Sauce Chicken
Unit #01-77
Opening Hours: 11am – 8pm (Mon – Sun)

Signature Soya Sauce Chicken With Moist And Tender Meat
There is always a long line here in the morning. Xiang Jiang’s signatures include the soya sauce chicken rice or soya sauce chicken noodles. The chicken has a beautiful gloss, smooth meat with good bite (though may not be the best I had).

I liked that the noodles were thin and springy, evenly coated in a soya sauce base which imparts a layer of flavour on the noodles.

You can also add on sui gao< to your order at just $0.60 each, each plump dumpling coming filled with minced pork, prawns and black fungus.

The stall has also been featured in the 2017 Michelin Guide.

Tai Liok Claypot Chicken Rice
Unit #01-66
Opening Hours: 5pm – 10pm (Mon – Sun)

Traditional Claypot Cooking
The stalls sells the fragrant dish of claypot chicken rice (price depends on portion size) that comes with a generous portion of lup cheong and boneless chicken meat.

You can also add on side dishes including pig stomach with pork rib soup ($4) and herbal black chicken soup ($3).

Tip: You can call in advance (say 30 minutes to an hours) to place an order as it will take some time to cook the rice.

Hor Fun Premium
Unit #01-78
Opening Hours: 10.30am – 2.30pm, 5.00pm – 8.30pm (Mon – Sun)

Hor Fun with Wok Hei Power
While this dish has not been extensively featured in other guides, there is typically a steady though short queue. After my first plate, I have been returning regularly.

The stall signatures include the Sliced Beef Hor Fun and Sliced Fish Hor Fun. The rice noodles are cooked to order and have a good amount of wok hei. The tender beef pieces are seeping with gravy, though can be on the saltier side.

Dishes are priced affordably at $4 a plate, value for its money, and the hawkers are usually quite fast in getting orders out.

For those who prefer rice, there are also other zi char options such as Pork Ribs Rice.

Shanghai La Mian Xiao Long Bao
Unit #01-56
Opening Hours: 11:30am – 8.30pm (Tues – Sun), Closed Mon

Handmade Dmplings, Dishes Cooked To Order
The must try at this stall include the Xiao Long Bao ($4 for 7 pieces) which is very wallet-friendly. The dumplings made in a traditional style come with a minced pork filling, are well marinated and rather juicy.

I find the Guo Tie comparable as well, and liked it crispy thin skin, especially wonderful when dipped in chilli sauce and paired with ginger in vinegar.

The La Mian with Fried Bean Sauce ($3.50) is also worth a shot, with minced meat bean sauce drizzled liberally over the freshly cooked noodles.

The stall’s reasonable prices and quality make this a popular tall, with one of the longest line I have observed during dinner time.

Old Punggol Satay
Unit #01-52
Opening Hours: 4pm – 8.30pm (Mon – Fri), 12pm – 8.30pm (Sat – Sun)

Satay With Peanut & Pineapple Sauce
Originally located in Punggol, the stall was closed for some time until the son of the original owners decided to restart the family business.

The stall sells chicken, pork, mutton satays as well as ketupats at a decent price of $0.50, a hard find in Singapore these days.

This is especially when the satay sticks come with a generous portion of meat per stick, with a light marinate of soya sauce, sugar, five spice power and wine. The meat on the sticks is also tender and juicy and will slide off the sticks with some ease.

The sticks are served with a secret recipe peanut sauce added with pineapple puree.

Dover Road Kai Kee Wanton Noodles
Unit #01-09
Opening Hours: 7am – 4.30pm (Mon, Wed – Sun), Closed Tues

Old School Style Of Classic Singpaore Wanton Mee
Kai Kee Wanton Noodles was originally located at Dover Road, and has been in operation for over 30 years.

There is always a queue during lunch time. Uncle and auntie also occasionally sell out before their official closing time, so it is a good idea to go early to avoid disappointment.

The Wanton Mee ($3 onwards) has that classic old-school Singapore taste.

The noodles are evenly coated in a flavourful mixture of a number of different sauces, resulting in a combination not quite like any others I tried in Singapore. (But I can imagine some customers may think this taste “too simple”.)

Star Yong Kwang BBQ Seafood
Unit #01-04
Opening Hours: 4pm – 10pm (Mon – Sun)

Zi Char Dishes and Barbequed Seafood
Star Yong Kwang BBQ Seafood is helmed by Mr Eng and his son, who already took over the wok and learnt the tricks of the trade by the time he turned 16.

The stall has a very wide range of offerings, and some of the all-time favourites include Sambal Sotong ($16, 28), Har Cheong Kai ($12, $20), Salad You Tiao ($12, $20), and Salted Egg Yolk Pork Ribs ($16). I find the prices slightly on the higher side.

Most customers come of their signature BBQ Sambal Stingray ($18, $22), served with a thick layer of sambal chili on top, with chunky fleshes of meat below.

All their dishes are also based on their own recipes, perfected over the years.

Mr Avocado Exotic Juice
Unit #01-19
Opening Hours: 9.30am – 9.30pm (Mon – Fri, Sun), Closed Sat

The Original Avocado Juice Stall At Alexandra
One thing you would notice about Alexandra Village Food Centre is the sheer number of stalls selling avocado juice. There should be at least 5 of them.

Out of all the stalls, Mr Avocado claims to be the first one that sold the juice way before the rest. It has been around for over 20 years, featured in many newspaper articles as seen from the clippings that adorn the storefront.

The Avocado Juice is served in large mugs at $2.50, considered inexpensive as avocadoes are not the cheapest fruit around. Uncle said he only used top-grade avocado.

The drink which is a blend of avocado, evaporated milk and fresh milk has a thick, creamy smooth consistency.

Although I find myself craving for a cup every time I am here, I find it rather sweet because of the gula melaka added.

Alexandra Village Food Centre
123 Bukit Merah Lane 1, Singapore 150123

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Good news for Korean fishcake lovers.

Samjin Amook 삼진어묵, which is the NUMBER 1 Korean Fishcake brand, has opened its first and only international outlet in Singapore.

Started in 1953 at Busan’s Yeong-Do Bong-Nae Traditional Market, Samjin Amook with a history of 65 years, boosts of a total of 20 outlets in South Korea as of now.

The brand specialises in “amook” which is “fishcake” in Korean, a popular Korean food made from minced fish.

Located at basement 4 at ION Orchard (right beside BAKE Cheesetart), Samjin Amook have adopted its signature “bakery-style” concept for its first Singapore outpost.

That means you can pick and select your favourite fishcakes displayed on the shelves. Let the sight and aroma lead your way.

The fish cakes are hand-made freshly daily, with majority of the ingredients such as the amook and fresh produce used directly imported from South Korea,.

That is why no two amooks are exactly the same.

Here’s how the system works: the labels on display are categorised into Spicy (Red colour) and Non-spicy (White colour) so kids and non-spicy lovers can get to enjoy them.

Each piece cost between $1.20 – $5.50 which is inexpensive, and makes a convenient takeaway snack.

Coming in various shapes, sizes and flavours with a total of 40 different types of fishcakes here are the Top 10 Bestsellers for your consideration:

Amook Croquette ($2.30)
The bestseller in South Korea.

I can understand why this item is so popular, given its appetising looks and tempting fillings.

The croquettes were first coated with amook then breadcrumbs before deep-frying to a golden-brown shade – crisp on the outside, juicy on the inside.

The Croquette came in 6 different flavours, individually packed with a takeaway box for purchase of 6 or more, and they included Curry, Chili Pepper (Spicy), Sweet Potato, Potato, Cheese and Shrimp.

Biting into crispy deep-fried bread crumbs exterior revealed a layer of soft amook, encasing all the different ingredients.

The Chili Pepper Amook Croquette ($2.30) was my favourite, with bits of minced Chili Pepper fillings that gave the piece an additional bite and slightly spicy kick.

For the cheese lovers, the Cheese Amook Croquette ($2.30) is worth a mention. Filled with stringy mozzarella and cheddar cheese that stretched when eaten hot, every bite was as satisfying.

Another interesting flavour was the Sweet Potato Amook Croquette ($2.30) which would be sweet in nature. The balance of sweetness from the sweet potato and savoury from the amook was just right.

Fried Chili Pepper ($3.50)
While this looked huge and spicy, it was not as intimidating as it appeared.

With amook stuffed both into and around the full length of the Korean Green Chili Pepper, you get a alternating contrast of varied textures.

This Chilli Pepper was specially sourced and imported from South Korea, stuffed with ingredients of amook, prawns, mushrooms, carrots and onions.

It resembled the green chili from our local version of Yong Tau Foo, except that it was bigger, longer and deep-fried. A manageable level of spiciness.

Goblin’s Mace ($3.50)
Does Gong Yoo carry a mace wherever he goes?

For the potatoes lovers, this huge stick of Goblin’s Mace with a sausage generously coated with deep-fried diced potato was sufficient to destroy any diet plans.

Tasted like a hash brown on the outside; amook and sausage on the inside, kids would probably love this combination.

Prawn Roll Hot Dog ($3.50)
The Prawn Roll Hot Dog ($3.50) came with a full prawn including the tail. Similar to that of a Japanese prawn tempura, with a golden-brown batter and the juicy prawn, the amook added an additional moist dimension to the combination.

The seafood-to-starch ratio was just about right in terms of taste, texture, and flavour.

Ricecake Hot Dog ($3.50)
A Korean meal is not complete without tteokbokki (Korean rice cakes). The common ways of eating this long and QQ (aka chewy) rice cakes included steaming, stir-frying or adding into the hotpot.

This amook was enfolded around soft and chewy Korean rice cake.

Deep-frying it with amook was indeed an interesting and different version of the traditional Korean food.

White Whale ($5.50)
This item is called White Whale, made up of Alaska Pollock – the most expensive item on the menu.

It also came in a huge rectangular shape which resembled that of a whale.

Stuffed with crabmeat and mushrooms, the White Whale was slightly sweeter and chewy compared to other amook.

Half Moon Sesame Leaf ($2.80)
Commonly found in Korean BBQ, the sesame leaf also known as the perilla leaf, often used as an accompaniment to barbecued meat.

The Half Moon Sesame Leaf ($2.80) had an acquired taste, grassy with a hint of liquorice, and a tad spicy kick from the amook, and sweetness from bits of shrimps.

Cheese Roll ($2.80)
This amook was wrapped around string cheese to create 3 different textures: Crispy deep fried batter, soft amook and chewy cheese to satisfy different cravings.

Bacon Roll ($2)
Is this considered surf and turf? A long strip of bacon surrounded the amook – smoky bacon and savoury fishcake just spelt tempting. Mashisoyo!

Laver Roll ($2)
Walk into a Korean food store and you would likely find packets of laver. This is their version of thin, flat seaweed sheet often used to make gimbap.

So this might remind you of a Korean gimbap, or a Japanese maki.

The Laver Roll ($2) was interestingly wrapped in double layers of sesame leaf and laver. The entire piece would then be deep fried, such as both outer coatings would have this hint of umami-ness.

40 different types of Korean fishcakes in a specialised bakery is indeed overwhelming.

I initially couldn’t imagine how the Korean fishcakes had evolved into such a wide variety.

Samjin Amook had managed to withstand the test of time with the ever-changing food trends and continue to impress the future generations.

Good to have a piece of this Korea’s food tradition in Singapore. Tasty and so comforting. Daebak!

Samjin Amook
ION Orchard, #B4-34, 2 Orchard Turn, Singapore 238801
Opening Hours: 10am – 10pm (Mon-Sun)
https://www.facebook.com/samjinamooksg/

* Written by Nicholas Tan @stormscape. This post is brought to you in partnership with Samjin Amook.

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The newer cafes are not just about coffee and food anymore, but concept, aesthetics and blending in with the surroundings.

I made my way to Qi Philosophy café, and its location may intrigue some curious café hoppers.

It is nestled within the compounds of SkyTerrace@Dawson, an award winning Build-To-Order (BTO) HDB development located at 93 Dawson Road.

What you get is a cafe set right in the middle of a scenic park environment next to Alexandra Canal Linear Park, with green communal spaces and a park connector just steps away.

So while you are having coffee, you can see families, joggers, and cyclists around.

The whole concept behind Qi Philosophy is an interesting one.

It is a new start-up wellness company that aims to promote awareness for a healthy and balanced lifestyle.

The menu of the dining café is focused on serving fresh, modern fusion cuisine based on healthy clean eating concept. There is also a small space meant for yoga classes.

Offerings are slightly limited for now, with choices of Sandwiches with fillings of Miso Chicken with Asian Slaw, Japanese Egg Salad, Roasted Vegetables with Feta Cheese, Brie with Fresh Tomato & Basil Pesto ($4.50 – $6.00); and Salads of Cranberry & Chicken Rice, and Roasted Vegetable Rice (both $8.00).

Other specials included Laksa Pesto ($8.00), Rainbow Mentaiko Pasta ($8.50), Beef Cheek with Rice or Mashed Cauliflower ($16.00), and 3 Cup Chicken ($7.00).

Dishes served are generally lower in calorie and sugar.

I had a dry Laksa Pesto ($8.00) which came served with a soft egg on top. The pesto component was definitely overpowered the laksa – which turned out to be rather minimal. I wondered if it would have worked better if there was just laksa, or pesto, but not both distinct flavours together.

Comparatively, I liked the 3 Cup Chicken much better, and it certainly felt way healthier than hawker centre meals. The brown rice was cooked well (which I find not all places could deliver properly) – chewy with a good bite.

As for coffee, I ordered an Orange Mocha Latte ($6.00) which seemed potentially refreshing, but let’s just say coffee was not the strongest link.

For those who liked healthier tastier café meals surrounded by greenery. You can take a stroll around after, which should be a pleasant walk.

Qi Philosophy
93 Dawson Road, #01-02 Sky Terrace @ Dawson Singapore 142093
Tel: +65 69090198
Opening Hours: 10:30am – 9:00pm (Tues – Sun), Closed Mon

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Buzz In The Woods has replaced Coyote at Phoenix Park, 320 Tanglin Road. I feel that the entire space is perhaps under-utilised, or more correctly said, too under the radar.

There is potential for the eateries here to do well, noting local diners penchant for restaurants surrounded by greenery. Take a look at Dempsey, The Oval@Seletar Aerospace Park.

This new bistro and bar offers a variety western cuisine, local fare, as well as weekend BBQ brunch.

Appetisers offered included German Sausage Platter ($28), Buzz Cheese & Parma Ham Platter ($26), Baked Brie with Syrup and Thyme ($20), and Old-School Chicken Liver Parfait ($20).

As for the mains, some of the selections offered were Buzz Special Ribeye Steak ($35), Fish In The Bag ($30), Rosemary Lamb Rack ($30), Bacon Ranch Chicken ($25), Asian Salmon Steak ($25), Grilled Pork Chop ($23), Seafood Spaghetti Aglio Olio ($23) and Angel Hair Pasta with Truffle Oil ($20).

Do note that the menu is subject to changes and the restaurant is still considered relatively new.

I had ‘difficulty’ ordering because I didn’t get a sense what the specialities of the restaurant would, and prices weren’t exactly welcoming. Perhaps they have confidence that the Tanglin crowd were more willing to spend on dining.

For starters, I ordered a Cream of Mushroom Soup ($8) which turned out to be disappointedly shallow. Also I would have preferred if there was a more rustic taste.

To be fair, the Grilled Pork Chop ($23) in garlic and herbs was decent – tender and moderately juicy, well marinated.

However, I wasn’t sure about the plating (no offence, but it seemed rather ‘Hans’ for the price being paid) and the portion.

The ambience around was welcoming, and it was cooling to dine surrounded by lush greenery. I noted that Buzz In The Woods is both kids-friendly and pets-friendly, and featured an outdoor patio and small play area.

Buzz In The Woods
320 Tanglin Road Singapore 247980 (Redhill MRT, 15 min walk)
Tel: +65 81687127
Opening Hours: 11:30am – 11:00pm (Tue – Fri), 10:00am – 11:45pm (Sat – Sun), Closed Mon

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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A juice and coffee place decorated in pink and black, a slight spark of hipster element in the buzzing Lor Telok near the Raffles Place CBD. It is the on the stretch just next to Boat Quay.

The barista and juice staff were wearing bright pink lab coats, a customised pink La Marzocco espresso machine was on the counter, next to a pink flamingo soft toy, with mirrored menus hanging on pink-tiled walls.

PinkyPiggu, are you reading this?

A Juicery is a small space with limited seating, but seems full of character. The juice makers used to be an online business, and this is its first brick and mortar shop.

The focus is primarily cold-pressed juices with 16 flavours, organised in 4 main categories: Pure – greens based, Fuel – root based, Invigorate – citrus based and Calm – nut milks.

Priced at $6 for cold pressed juices, popular choices include Pyrotechnics compromising of watermelon, pineapple, lime and mint; and Marmalade Skies made with carrot, lime, mint, orange and pineapple.

I had an Iced Latte ($6) with beans from Allpress Espresso, with a tinge of natural sweetness and smooth taste. Not too acidic, not bad.

For regulars, you would know there is a *secret menu* that is not featured on the wall. Without giving too much away, you should order some of their Strawberry Latte and Chilli Chocolate Coffee ($7).

That is all I will disclose.

A Juicery also served up 3 types of wraps – Tangy Thai Chicken, Roast Chicken & Mango, Turkey Ham & Cheese ($6.80).

I was recommended the Tangy Thai Chicken Wrap ($6.80), though the Thai-ness didn’t really quite surface, and there was a weird sour tinge (think it was on the mayonnaise or cream) at some parts.

A cool pink café, pretty-looking latte, and staff dancing to Top-40s behind the counter. Juice and coffee can be fun.

A Juicery
21 Lorong Telok Singapore 049033
Tel: +65 6533 1303
Opening Hours: 8:30am – 5:00pm (Mon – Fri), Closed Sat – Sun

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Taking over the defunct Beesket at Level 1 of Changi City Point is a shop specialising in Poke bowls.

After looking at the number of Poke Bowl shops in Singapore since Aloha Poké at Amoy Street was launched less than 2 years ago, (Read: Poké Bowl Shops In Singapore), the ‘trend’ looks like it is still going on for a while.

In terms of food selection, Ohana Poke is similar to other Poke Bowl shops with their Signature Bowls ($14 – 16), with the option to customise your own Poke Bowl ($12.80).

Apart from Mahola Tuna ($14) with tuna toppings, and Make Poke ($16) with sashimi toppings which are commonly found in other Poke Bowl shops, a customisable option ($12.80) is available.

Firstly, choose a base from a selection of rice, brown rice, mixed rice or mixed salad.

Then choose a poke: Tuna or Salmon that comes in either of the 3 marination (Wasabi Shou, Spicy Mayo, Sesame), Goma (Sesame) Chicken or Mushrooms & Tofu.

Among the various toppings such as edamame, cherry tomatoes and cashew nuts, choose 2 of them to add to the Poke Bowl.

Additional toppings are available at $0.50 more.

Lastly, any one superfood is chosen from the selection of chia seed, flying fish roe, ikura, onsen egg and avocado. Additional superfood items are chargeable at $1.50 more.

I had the Uahi Duck ($15) with smoked duck, onsen egg and black pepper sauce, which is something different from other stores in the market.

The combination is quite interesting. Thinly sliced tender duck meat and an addictive black pepper kick on soft and fluffy sushi rice.

Something different from other Poke Bowl shops, is that Ohana Poke offers Sushi Rolls ($12) during dinner on weekdays and all-day on weekends.

Available in 4 different flavours: Unagi with Wasabi, Aburi Salmon with Teriyaki Mayo, Spicy Tuna and Chicken & Cheese with Mentai Sauce, each of the sushi rolls are packed in takeaway boxes.

The amount of tuna toppings in the Spicy Tuna Roll ($12) was considered generous, but the spicy sauce was strong and overpowering.

From healthy juices at Beesket to a healthy rice bowl concept store at Ohana Poke, the change in food trend is fast, and I hope that this will last.

(Just a recommendation for other NEW Poke shops in Singapore, some form of brand differentiation from all the rest can be helpful.)

Ohana Poke
5 Changi Business Park Central, #01-20, Changi City Point, Singapore 486038
Opening Hours: 11am – 9pm (Mon – Sun)
https://www.facebook.com/ohanapokesingapore/

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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13 Stages – 7 Flavours Of Chicken Rice, 13 Types Of Kopi. Opened By Local Celebrity Mark Lee 李国煌

1KS by Park Bench Deli – Hip Sandwich Makers Diversifies To Keong Siak With New Cafe

The Glasshouse – Hidden Specialty Coffee and Toast Bar At CHIJMES, Cafe That Is Chio-Max

Chef Kang’s – One Michelin Star Cantonese Restaurant With Only 4 Tables. Best Meal I Had This Year

Otoko – Japanese Curry Rice Starting From $4.60, With Customisable Toppings At Hougang Midtown

.elia – Handmade Pastas, Truffle Egg Toast and Specialty Coffee At Jiak Chuan Road (Near Keong Saik)

PS.Cafe One Fullerton – Gorgeously Chio With Waterfront View. Really About The Ambience

Scorch 一把火 – $3 Taiwanese Lu Rou Fan And Nasi Lemak Sets At Clifford Centre, Raffles Place

Omotesando Koffee – Famed Coffee Place From Japan Opens In Singapore At Downtown Gallery. Look Out For Bubble-capped Iced Cappuccino and Iced Mocha

Ginza Rokukakutei – Experience Japan’s 1 Michelin Starred Kushiage From $36.50, At Odeon Towers

D9 Cakery Hilton Singapore – Ultimate Saturday High Tea Buffet With Singapore Flavours. $41++ With “PAY 2, DINE 3” Promo

10 Must-Try Stalls At ABC Brickworks Food Centre – Michelin Bib Gourmand Soup, Durian Mango Ice, And Hokkien Mee

Jin Ho Mia –“The Good Life” Hotpot With Flavourful Soup, Seafood, Sio Bak And Instant Noodles

Lime –‘What the Shell’ Seafood Buffet Extravaganza, With Lobsters, Crabs And The Freshest Shellfish

Alexandra Village Food Centre – 10 Must Try Stalls From Claypot Laksa, BBQ Stingray To Avocado Juice

Samjin Amook 삼진어묵 – Korea’s No. 1 Fishcake Brand Has Opened In Singapore, With 40 Different Fishcakes At ION Orchard

Qi Philosophy – Cafe With Scenic Park View, Serving Healthy Meals At SkyTerrace@Dawson

Buzz In The Woods – Western Food And Weekend BBQ Surrounded By Lush Greenery, At Phoenix Park Tanglin Road

A Juicery – Pink Cafe & Juice Place At Lor Telok, Look Out For The Secret Strawberry Latte

Ohana Poke – Comforting Poke Bowl And Sushi Rolls At Changi City Point, From $12.80 Onwards