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The whole crustacean was deep-fried, but the shell was too hard to eat whole. Unfortunately, there's also not a lot of flesh.
More interesting than 辣子鸡. Chinese eel isn't as good as Japanese eel, but acceptable lah.
Had a great dinner at Meadesmoore — a steakhouse that really delivers, especially if you’re into wagyu and unique cuts. The 32-day dry-aged zabuton was the star for sure: incredibly tender, juicy, and packed with deep, beefy flavour from the dry ageing.
We shared a few plates — the onion & kombu crusted bone marrow was rich and umami-packed, especially on sourdough, and the balsamic mushroom paired beautifully with the steak.
Ended with a pineapple & sticky date turnover, which was sweet and comforting, with the ice cream balancing it out nicely.
Overall, a super satisfying meal — would absolutely come back for that steak alone.
The Starter: Sourdough & Seasonal Fermented Butter. I started with the sourdough, which featured a beautifully rustic, charred crust and a chewy, airy crumb. The absolute star, however, was the seasonal fermented butter. The restaurant's dedicated fermentation lab really shows off here—the butter carried a distinct, complex tang and a savory depth that elevated a simple slice of bread into something highly addictive.
For the main, I had the Tajima Wagyu Picanha, and it was nothing short of spectacular. Picanha can sometimes be a tricky cut to perfect, but the execution here was flawless. The secret weapon is their house-made shio koji marinade. The koji enzymes worked brilliantly to tenderize the beef while drawing out a rich, earthy umami profile that paired seamlessly with the kiss of the wood-fire smoke.
Silky smooth with a gentle soybean fragrance, the beancurd is light, refreshing and comforting. It’s clean texture makes it easy to enjoy, especially plain and classic. A timeless dessert and the perfect sweet treat to close a meal 》$1.50
📍Lucky Soya Bean | #01-08
The rendang was tender with a deep, slow‑cooked flavour that coated the rice nicely. The basmati rice was light and fragrant, making a clean base for the richer beef. Anchovies, peanuts and cucumber added crunch and freshness, while the fried egg gave a straightforward finish. The sambal leaned balanced, tying everything together without overpowering 》$6
Chicken wing, egg, otah and begedil all on one plate. The basmati rice was fluffy and fragrant, sambal leaned balanced rather than fiery. The chicken wing was crisp and juicy, otah added a nice bite and the begedil was soft and comforting. Everything came together well, though I wished the egg yolk was runny which would have made the whole plate the best of everything. Portions aren’t huge but for the price it’s a satisfying mix of variety and flavour 》$5.50
I tried the Corn and Pork Wonton in Viral Mixed Sauce with Chilli Oil ($7.80), which is a very good deal for 12 wontons. The corn added a nice texture to the filling, but the chilli oil + sesame sauce gets a little jelak after a while, especially since I added egg noodles ($2) to this. I think this is best eaten as a sharing side than a main on its own.
The Shrimp and Crab Roe Pork Wanton Noodles ($7.80) is really good - it comes with 6 plump dumplings with delicious pork, shrimp and crab roe filling wrapped in thin dumpling skin. I like the firm texture of the egg noodles and the noodles is tossed in a light and fragrant sauce. Simple and good!
The Seafood Pao Fan has a rich broth, fresh seafood and shrimp, and a generous portion.
The Supreme Prawn Noodles feature big, sweet, juicy shrimp with a deliciously savory soup base.
Ngoh Hiang also must try it goes really well with the pao fan. Even though we had to queue, it was totally worth it🔥 haha!
