This, is elotes done right. Sweet cobs of chargrilled corn cloaked in a queso (cheese) blend, chipotle mayo, and paprika. Spritz on some lime for a burst of tanginess, a sure-fire way to get that appetite going.
A generous slab of fresh, succulent sea bass with crispy skin, served on pumpkin purée and charred corn. At just $17? What a steal, methinks.
From the folks behind the MOF group, Tensho offers decent ten-don sets at an easily accessible location (Centrepoint basement). Apart from the regular ones (fish, prawn, etc), they also offer premium options such as anago tempura. I'd say that it works quite well; the sea eel 's sweet, firm flesh nicely contrasted against the crisp batter. Brownie points given for the addition of tempura onsen egg here.
Each set comes with chawanmushi and miso soup, and is customisable. You can choose between original or spicy tendon, have soba/udon with your tempura, or even upgrade to "Japanese flavour rice" - a furikake-specked flavoured rice at an extra dollar. Ginza Tendon Itsuki is still my top pick, but I wouldn't mind coming here for a good-enough option minus the queue.
Now that the work week is over, it's time to get those brunch plans sorted. Skip the hipster cafes and hop over to DW Workshop, a two-storey colonial bungalow surrounded by lush greenery for a change—its outdoor balcony is an excellent choice when the weather's being lovely.
I'd recommend the Crab Croissant if a light, yet satisfying option is what you're looking for. Fresh and sweet chunks of crab dressed in light Japanese mayo dressing and perfectly poached eggs topped with sweet peppers add heft to the crisp, flaky croissant. Delicious on its own, or made decadent with choron sauce (tomato-based BĂ©arnaise sauce) thoughtfully served on the side.
Another brand that has been mushrooming around the island, Penang Chiak seems well on its way to building an empire in Food Republic. Its offerings at Westgate's outlet are pretty extensive, bringing you a slice of Penang with signatures such as Char Koay Teow, Curry Mee, Fried Hor Fun, Hokkien Mee, and Lor Bak.
I found Penang Chiak's Assam Laksa to be enjoyable. Although the broth here is on the lighter side (they go easy on the prawn paste), but it was by no means bland or one-dimensional. It's got that lovely tamarind tanginess, as well as a fiery heat that got me tearing up within a few sips. And they sure are generous with the ingredients—chunks of mackerel, ginger flower, fresh pineapple, julienned mango and cucumber, and mint sprigs littered the bowl. Threw in a boiled egg ($1) as well, just because :)
Made of Japanese purple sweet potato, this was mostly savoury with a delicate floral fragrance and sweetness. Topped with herbed savoury crust and served with aburi crepe, which was like a bland version of prata. Not a fan of the crepe, but the soup itself, I like.
Was practically drooling when I came across Tastemaker Jason Wong's (@KFCgod) ayam buah keluak post. And Peranakan food in a (albeit, atas) food court setting? That got me instantly curious and excited to check it out.
The value-for-money combo sets here comprise a choice of main and two sides ($6.80-7.80), of which there were plenty to choose from. The assam gravy in which the fish was bathed in was a mouthwatering mix of tangy, sweet, and spicy, and was topped with eggplant and okra. Although the fish itself could be fresher, it was still quite acceptable at this price point.
The sides were generously portioned as well – chap chye was really good; its velvety gravy carried sweetness & umami, and the sambal winged beans were fragrant without being overly spicy. I'll definitely be back for more, especially for the babi pongteh and beef rendang.
No one, and I repeat—no one, should leave FOC without trying their paella. Tried and loved their squid ink version previously, and the paella range has since expanded to include more variants such as cod fish, red prawn, pork, and even a vegetarian one.
We went for the Iberian pork version this time and I highly recommend it if you're in the mood for something hearty. This was chockfull of ingredients such as tender pork ribs, coarsely-ground sausage, and mushrooms, and each al dente grain was bursting with the full flavours of the robust stock. Pro-tip: Allow the rice to set for a few minutes before scooping it up; this turns the rice along the pan surface crispy & smoky and it's so much more enjoyable :)
I'll make no bones about my love for these babies—Chicken wings deboned to yield only its crispy skin and succulent flesh, "kiapped" between grilled, buttery brioche buns and slathered with luscious avocado sauce and a citrusy dressing...oh, just take my money already.
Great value can be had here at this little Viet eatery in Crawford Lane, where Chicken and Beef Noodle sets which include fresh/fried spring rolls + Viet iced tea are priced at $11 and $12 respectively. Add $2.50 to that for Viet drip coffee (hot/iced).
You can always tell when a dish is prepared from the heart. That was the case here, through subtle, yet significant touches like the use of kampong chicken instead of the usual, which made it extra tender and flavourful, enhancing the soul-comforting chicken broth. The beef slices were succulent as well, although I personally would prefer the beef broth to be more robust.
If you're dining with a partner, I'd recommend ordering both fresh and fried spring rolls to share. Both are delicious, especially the fried ones - crisp and oh-so-juicy.
Way more delicious than it sounds. The juicy egg omelette arrived open-faced at the table, before being rolled and cut in popiah fashion before our eyes. Those black bits that you see? Not seaweed, but black truffle, holding its own with heady earthiness amidst the sea of cheesy, tangy, savoury goodness. Lip-smackingly good.
Fresh, quality fish makes all the difference in a good fish taco. The firm, succulent flesh of the sea bass fillet was unmasked by its crisp beer batter, and well-complemented by tangy salsa, pickled red cabbage, and chipotle aioli. This will get your taco cravings sorted, but really, who needs a reason to go Mexican anyway?
