Costs $22. At first it definitely looks impressive as the soft boiled egg is wobbly. However the rice was disappointing being way too soft and mushy. Hopefully that is not the usual standards. For the beef, some slices contains tendons and lots of fat than meat which is not my preference as I like more marble meat than all fats. Overall taste is fine.
Stall moved from coffee shop at block 202 Ang Mo Kio to this location recently. The dough is not too sweet and is fried to very crispy texture and cracks well when pulled apart. Standard curry is not too sour by my tastebuds. The mutton curry has good meat flavours.
First visit to Huber's. Their mushroom soup was piping hot, hearty and tasty.
Had 2 types of steaks ordered through the bistro from their butcher's. 200g each and with a charge of 45% of price to cook it for us with 2 sides of either fries, mashed potatoes or vegetables. Each plate came to be around $60 based on the cut selection.
Medium aged steak had good meaty texture whilst the wagyu was soft and tender. They were definitely worth the price.
Last but not least, the draft beer was great too.
Around $18. Set comes with chawamushi and miso soup. Batter is thin and well drained, crispy with a light drizzle of sauce. Batter is slightly salty to my taste buds but balanced well with the rice. Has 2 large prawns with their heads, 3 bean sprouts, 1 each of chicken tender, carrot, half mushroom, sweet potato, enoki mushroom and seaweed.
Priced at $18.80+++
You get to choose between Japanese fried rice aglio olio pasta. Comes with corn too which I had opted out. Steak cooked medium with some portion more red than pink. Serving size decent to fill a meal well. Food is lightly seasoned.
Second try to the restaurant. This time we tried the thick hoon versus the earlier thin wanton mee noodles. Noodles was a little inconsistent between soft and al dente. The brisket was melt in your mouth, soft, tender and the right chewy texture. $12.80 at time of posting.
Claypot is cooked from ground up meaning rice is not pre-cooked. Charcoal is placed at both bottom and top while making the claypot rice. In our medium sized order, there were plenty of meat, lap cheong and yun chang which is the darker variety using duck liver. With salted fish mixed it, the rice has full flavours of all the accompanying ingredients, with bits of charred rice that gave it added texture.
Fish Head Soup costs $10 which the porridge I had opted for the medium $12. Note that it’s always a long queue with minimum wait time of at least 30mins on a good day with short queue.
Fish Head is lightly deep fried and vegetables was the more expensive Tang-Oh. We noticed the soup base color differs between the 2 with the fish and prawn porridge being lighter and clearer. Both tasted fresh and delicious. Prawns were large sized and cooked just right with very springly texture.
Second best tendon eaten in Singapore so far. Liked their variety in vegetables which included carrot, pumpkin, nastu, shiitake, long beans, seaweed and small maize/ corn. Seafood wise are fish and 2 prawns. Plus lighted deep fried egg bursting with flowing egg yolk. Amount of rice is around half a rice bowl which may seemed small but overall the meal is very filling. Best side dish is the chawanmushi which has plenty of umami taste due to the excellent stock used.
$60 for 800g (seasonal pricing). Fried with loads of white pepper, shallots, egg and garlic. The Lala bee Hoon was very wet to our killing. The Assam Fish Head was delicious too. Fish meat fresh and the assam was not too sour.
Deep fried so it’s crispy but the meat is tender and juicy. 2 pieces at $4.
