And if it's not at #SGTeaFest, what are you waiting for? Swoop down to ION Orchard (B4 atrium), where 20 local tea & lifestyle brands congregate, for a tea-rrific affair over innovative tea blends, workshops, plus trendy local bites at Teapitiam, curated by @burpple. Enjoy the tea-rapthy, and sip lots of tea with your pinky up 🤙
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Thanks @burpple for the invitation and @1872clippertea for the hospitality!
#burpple
In introducing this dish, Chef Willin shared that he once had this vision of serving up laksa in the iconic Singapore rooster bowl in his restaurant, and he finally did it. The laksa wasn't as fiery as some would like it, but the fragrant broth was delightful for me. Both handmade, the bigger ravioli was chock-full of sweet spanner crab, while the smaller, green one bulged with pesto made using laksa leaves.
Otherwise known to the Chinese as "yusheng". The silky, raw barramundi ribbons were ever-so-lightly cured and paired with vibrant orange shallot dressing and intense, smoky dashi jelly cubes. A lovely, clean-tasting first course to begin with.
I like that Stateland tries to do something different apart from the usual cafe (read: boring) stuff. Here, a generous slab of salmon is cooked to pink succulence, paired with bouncy Korean glass noodles in a yuzu-inflected broth. What surprised me was the use of fresh dill, which immediately took the flavours off the charts. Great for a light, yet immensely flavourful option.
Inspired by Hong Kong's Oddies Foodies? Perhaps. But this new, cheery space by Fika Swedish Cafe won our hearts by its own merit. Warm and chirpy team aside, the offerings here are very likeable as well.
A wide variety of scoop flavours are available here, such as Thai Milk Tea, Green Tea, etc. Would recommend the fragrant Earl Grey Fig and the good ol' nostalgic-tasting Chocolate. Eggettes-wise, there's the Original, Red Velvet, or half-and-half. The top bit had crisp edges and fluffy insides, but the ice-cream-soaked bottom was strangely comforting as well 🙃
Don't ask me why I took this long to visit Wild Rocket, although this post is a throwback to two months ago ☺️
Inspired by HongKong's har ji meen (shrimp roe noodles), this dotted beauty – freshly made pasta with the titular ingredient folded into the dough itself - was bursting with bold, umami flavours, thanks to the aromatic mix of bottarga and kaffir lime. Hands down my favourite dish of the meal.
Major hits for me were the Har Ji Spaghetti and Iberico Pork Char Siew. The former is inspired by har ji meen and sees the titular ingredient infused within the homemade pasta itself, given an aromatic boost with savoury bottarga and kaffir lime. The iberico was impossibly tender; it dissolved in my mouth with nary any resistance. Can't wait to return for the omakase. Thanks Chef @willcookwilleat for flying the mod-Sin flag high! #burpple #wildrocket #instafood
The moist, sponged layers were highly aromatic, as though they were soaked in Thai tea itself. Definitely recommend this. The White Cold Brew was smooth and creamy, but too milky for my liking. You'll probably like this if you prefer a milder brew.
Light and citrusy. Tastes like a G&T sans the gin. Perfect for the cray weather.
A pretty dish destined for Instagram, but sadly fell short of expectations. Instead of a comforting eggy French toast, this tasted more like normal toast sandwiched with jam and a couple of bananas, and it was on the drier side. The saving grace was the mascarpone and freeze-dried raspberries; we ended up eating only the top layer with the accompanying coffee custard. This dish definitely has potential for improvement.
A highly popular dish here—the chilli crab flavours were spot on, enlivened with aromatic lemongrass notes and tempered with gouda and mozzarella cheese. The omelette itself could be moister though.
My kind of comfort food—a flavourful tomato-based broth teeming with squid and prawns, thickened with a wobbly egg, with crunchy, buttery croutons thrown in for textural contrast. Available till 4pm.
