The Sugar Roll (With Sugar) (SGD $2) features a light airy fluffy sponge cake layered with a swirl of creamy fresh milk cream, topped with a layer of fine granulated white sugar crystals that lends a slight crunch to texture. With no aftertaste, this has lovely cakey buttery milky sweet flavour.
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The Ondeh Ondeh Roll (SGD $2.80) features a light fluffy soft sponge cake infused with pandan / screwpine leaf essence, rolled around grainy chewy rough grated coconut infused with gula melaka / palm sugar, and dusted with icing sugar. This carries lovely earthy floral nutty sweet flavour, so addictive and tasty.
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Polar Puffs & Cakes Bistro
More details:
https://ivanteh-runningman.blogspot.com/2024/07/polar-puffs-cakes-bistro.html

Originally established as Polar Café in November 1925 by couple Hinky Chan and Shum Shui Yu, this Singapore heritage brand is today known as Polar Puffs & Cakes Bistro, with multiple outlets across Singapore.
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Most outlets are pure takeaway kiosks, but those under Polar Puffs & Cakes Bistro are sit-down outlets for a quick bite.
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The Curry Puff (SGD $2.60) features a crisp flaky puff pastry filled with chunky boneless diced chicken, tender potatoes, and crunchy red onions, marinated in a thick blend of 9 spices. Warm and satisfying, each bite gets you a bold buttery bready starchy savoury salty spice sweet flavour kick.
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The Tuna Puff (SGD $2.80) features a crisp flaky puff pastry filled with flaky tuna fish flakes, bouncy button mushrooms, and crunchy red onions. Carries lovely buttery bready meaty savoury vegetal earthy sweet flavour, without any unpleasant fishy taste, so nice. Good amount of filling too.
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The Chicken Pie (SGD $3) features a crisp flaky puff pastry filled with chunky boneless diced chicken, tender potatoes, bouncy button mushrooms, and juicy corn kernels. Has enticing meaty sweet vegetal savoury bready buttery flavour.
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The Black Pepper Chicken Puff (SGD $3.20) features a crisp flaky puff pastry filled with chunky boneless diced chicken, mixed with generous black pepper. Has mild meaty savoury peppery spice bready buttery flavour, nice though I wish this was more intense in taste.
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The Chicken Sausage Puff (SGD $2.80) features a crisp flaky puff pastry stuffed with a classic chicken sausage, tender and snappy. Has mild meaty salty savoury bready buttery flavour. What I really like about this is actually the puff pastry itself.
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Polar Puffs & Cakes Bistro
More details:
https://ivanteh-runningman.blogspot.com/2024/07/polar-puffs-cakes-bistro.html

Chef Eugene See informed us that the Charred Marinated Octopus (SGD $32) would soon be removed from the menu, as the season was ending.
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This features a whole octopus leg, perfectly grilled then marinated in Sichuan pickled green chili salsa, sun-dried joyn tomato, feta cheese, and baby arugula / rocket leaves.
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Paired with toasted charcoal pita bread and spring onions, you mix everything together and stack it within the bun.
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This has soft springy juicy crisp textures, with lovely bready earthy savoury sweet vegetal herbal sour flavour.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

The Oxtail Mapo Tofu (SGD $38) was delicious, hearty, and filling. Served in a hefty stone bowl (which keeps it warm), the large bone-in braised oxtail has meat and tendon which just falls off the bone.
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Together with the rich mapo tofu (with tender minced beef and soft silken tofu bean curd) and its garnish of crisp spring onions and crunchy white sesame seeds, this carries rich meaty grainy savoury salty sweet spice vegetal nutty flavour.
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Accompanied by a bowl of soft fluffy moist steamed white rice dressed with crunchy black sesame seeds, carrying grainy sweet nutty flavour.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

The Barramundi Chazuke (SGD $36) is now on its 4th revision.
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This latest version features a classic hearty Sichuan / Szechuan stew of pickled mustard greens, garlic, ginger, peppercorns, leeks, spring onions, and Japanese white rice, in a warm fish bone soup / broth that has been stewed for hours.
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The ingredients are soft and tender while the soup / broth carries robust grainy sweet savoury sour salty earthy spice flavours.
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The medium large slab of pan-fried barramundi fish fillet sits on top, with a garnish of juicy ikura / salmon fish roe that bursts with briny salty flavour.
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The boneless barramundi fish fillet is tender flaky moist, with a smoky sweet savoury flavour that is nicely enticing.
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The bubbling stew looks so appetizing when served, and the crisp rice wafer gradually dissolves within.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

The Winter Melon Tea Ice Jelly (SGD $16) is a novel modern dessert creation.
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This features soft juicy compressed winter melon chunks, wobbly gelatinous winter melon tea infused ice jelly / aiyu jelly, chewy dried longan and goji berry / wolfberry meringue, and a rich compote of winter melon and dried longan, dressed with edible flowers.
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This carries a lovely aroma, with distinct fruity earthy herbal sweet floral candied flavour.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

The Crab And Avocado Bruschetta (SGD $18) is a little morsel of luxury. A base of fluffy soft toasted brioche bread is topped with a chunky moist tartare made from deshelled crab meat, avocado guacamole, and Sichuan spices.
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Garnished with crunchy pomegranate seeds, crisp green apple slices, juicy sturgeon fish caviar, and edible flowers. Bite in and you get the lovely smoky bready sweet vegetal earthy salty briny savoury fruity floral flavour.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

The Find The Chicken In The Chillies (SGD $19), also known as Laziji / Spicy Firecracker Chicken / Mala Chicken, features marinated then deep-fried pieces of boneless chicken chunks, tossed with dried Sichuan chilli pepper, spicy bean paste, Sichuan mala peppercorn, garlic, ginger, leeks, spring onions, and white sesame seeds.
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Each satisfying bite of the crispy tender chicken releases a bold savoury salty spicy flavour, tingling the palate and piquing the appetite. Yummy and addictive, among the best renditions I've had.
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The 2024 version doesn't include kale anymore, though price has remained the same as before.
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Birds Of A Feather
More details:
https://ivanteh-runningman.blogspot.com/2024/06/birds-of-feather-2024.html

Established around 1970, this humble stall is one of the remaining few that still cooks their broth over a charcoal fire. No surprise that queues typically form here.
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The rich grainy creamy broth is sweet milky savoury spicy in flavour, with notes of coconut milk, dried shrimp, and red chili.
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The smooth chewy thick rice vermicelli noodles with grainy sweet flavour are trimmed short, enabling it to be eaten with just a spoon.
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A handful of daun kseum / laksa leaves lend herbal spice fragrance, while crisp bean sprouts lend vegetal sweet flavour.
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Generously portioned springy fish cake with sweet savoury flavour, and large juicy blood cockles with briny mineral salty flavour, complete.
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Laksa
Sungei Road Laksa
@ 27 Jalan Berseh #01-100
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in the 1950s by Ng Juat Swee, nicknamed 'Janggut', this brand is the originator of Singaporean style Laksa.
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The light broth has a grainy creamy texture from coconut milk, dried shrimp, and laksa leaves, less oily with savoury milky sweet herbal flavour. The chunky sambal belachan isn't too spicy, lending a mild salty savoury spice kick.
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The smooth thick rice vermicelli noodles are trimmed short, soft with a gentle chew and grainy sweet flavour. Pairs with the crisp bean sprouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
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The crunchy deshelled prawns lend sweet savoury notes, while the juicy yet small blood cockles burst with briny salty mineral notes.
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Well balanced heritage taste of nostalgia.
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Laksa
The Original Katong Laksa (Janggut Laksa)
@ Roxy Square, 50 East Coast Road #01-64
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in October 2005 under the BreadTalk Group, this brand specialises in heritage Nanyang favourites.
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Their rendition uniquely features chewy mee tai bak / silver needle noodles, with medium grainy sweet flavour, easy to eat.
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Complements the crisp bean spouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
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No blood cockles here, but the fresh shell on prawns carry lovely sweet savoury flavour. A hard boiled egg half lends eggy sweet flavour.
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The rich broth is thick creamy with coconut milk and dried shrimp, with scattering of laksa leaves and sambal belachan. Has milky savoury sweet spicy flavour, yum.
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Laksa
Toast Box
@ Wisma Atria, 435 Orchard Road #04-25
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in 1955, this brand has a legitimate claim to the Katong Laksa name, as owner George Ng adheres closely to his father's recipe, passed down from the legendary laksa originator, Janggut.
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Their fiery broth is thick and grainy creamy with coconut milk and laksa leaves, yet balanced enough not to be cloying, with savoury milky spice sweet flavour. Their spice paste is still freshly ground by hand.
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The smooth thick rice vermicelli noodles carry grainy sweet notes, the crisp bean sprouts carry vegetal sweet flavour, while the springy fish cake carries sweet savoury notes.
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Their juicy blood cockles with briny salty mineral flavour are blanched medium rare, continuing to cook in the rich broth as it's served. Pieces of crunchy deshelled halved prawns with sweet savoury flavour complete.
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Laksa
Katong Laksa (George's)
@ 307 Changi Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html