The Tang Yuan Mixed (SGD $6.40) features 2 unique flavours. The Tang Yuan Green Tea With Black Sesame Paste has chewy green tea infused glutinous rice exterior with a grainy thick chunky black sesame paste interior, bursting with earthy nutty sweet flavour. The Tang Yuan With Custard Paste has chewy glutinous rice exterior with a grainy thick chunky custard interior, bursting with salty savoury sweet flavour. Both are served in a warm ginger soup / broth with herbal sweet spice flavour.
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The Kai-Lan With Olive Leaves And Garlic (SGD $16) has large crunchy stalks of kai-lan / Chinese kale / Chinese broccoli with vegetal sweet flavour, dressed with wispy deep-fried olive leaves with vegetal earthy savoury bitter flavour, and crisp fried garlic chips with savoury salty spice flavour. The contrast of textures and flavours is pleasant and unique.
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The Spinach In Trio Egg Broth (SGD $18) is more a soup than a vegetable dish, with leaves of crisp spinach, a trio of bouncy eggs (regular chicken eggs, salted eggs, and century eggs), and soft wolfberries / goji berries, in a warm soup / broth. Infused with the flavour of the ingredients, this carries lovely vegetal sweet salty savoury earthy herbal flavour.
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Zing By Xi Yan
More details:
https://ivanteh-runningman.blogspot.com/2023/11/zing-by-xi-yan.html

The XO Radish Cake (SGD $13) features house-made radish cake cubes, soft and chewy with earthy starchy sweet flavour.
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It's stir-fried with crunchy bean sprouts, wispy chicken egg, chewy dried shrimp, and crisp spring onions, this carries an addictive eggy vegetal sweet savoury salty spice flavour, yum.
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With The Squid Game (SGD $22), I like that it's non-greasy, the chunks of battered salt and pepper octopus (yes octopus, not squid...) having a gentle crunch to the exterior and a bouncy chew to the interior.
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Tossed with crisp young celery, flat dried red chili, and crunchy sesame seeds, each bite bursts with nutty savoury salty spice sweet flavour.
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The Black Truffle Prawn Omelette (SGD $23) has lovely chunky soft egg omelette with eggy savoury salty sweet flavour, dressed with tiny black truffle shavings and truffle oil which lends an earthy taste to the dish.
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Completed with bouncy deshelled prawns which lend sweet savoury flavour, and a delicate freshness.
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Zing By Xi Yan
More details:
https://ivanteh-runningman.blogspot.com/2023/11/zing-by-xi-yan.html

This hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
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The choice USDA grade oyster blade beef is marinated bulgogi style, tender with a light chew, carrying smoky meaty sweet savoury flavour.
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Served over a bed of tender white onions with vegetal sweet earthy salty flavour, topped with a wobbly soft chicken egg which carries eggy sweet flavour.
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Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

This premium hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
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The choice USDA grade beef short ribs are marinated overnight, coming off the bone with some effort, tender and chewy with robust smoky meaty sweet salty savoury flavour.
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Served over a bed of tender white onions with vegetal sweet earthy salty flavour.
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Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

This has chunks of chewy baby octopus, tender white onions, and crisp spring onions, in a piquant gravy that's savoury sweet spicy in flavour.
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Lovely smoky aroma, though the heat is just sufficient to tingle the palate, without much burn.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

This comprises chewy dense tteokbokki / ddukbokki / rice cakes, tender eomuk / fish cakes, crunchy gimmari / deep-fried seaweed rolls (which are stuffed with sweet potato cellophane noodles, spring onions, and sesame oil), and gooey mozzarella cheese, in a warm gochujang / fermented chili paste gravy.
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Combined, this carries bright sweet savoury salty spicy vegetal earthy cheesy flavour, yum.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

Overall decent, with the warm soup / broth carrying robust savoury salty eggy sweet spicy flavour.
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Packed with ingredients, including soft chicken egg, wobbly silken tofu beancurd, tender zucchini, bouncy squid rings, fresh succulent shell-on prawns, and crunchy golden mushrooms, all of which pick up the lovely flavours of the soup / broth.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

Opening in April 2023 and headlined by founder Chef Chul Park, the Bulgogi Syo restaurant concepts represents their 'Art Of Fire', bringing together tableside flambés, sizzling hot stones, huge fire blasters in an open kitchen, and exquisitely marinated cuts of fresh meat.
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Ambience is spacious and open. The dark shades are interspersed with bright warm lighting, and the sturdy furnishings and comfortable booth seats are decent. The open kitchen offers a view of the action, particularly when staff break out the massive fire blasters.
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Service is polite and respectful, with staff checking to ensure that everything is well. They display good product knowledge. Staff also play in key role in the overall experience through performing tableside flambés for selected dishes. They work quickly to fulfill orders, and clean up efficiently when diners leave.
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Food is exciting Modern Korean cuisine, focused on fresh barbecue featuring well-marinated cuts of beef and pork. Ingredients are fresh, and quality is consistent. Portions are medium sized for individuals. Prices are reflective of a typical restaurant, budget about SGD $38 per person.
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Invited tasting courtesy of @bulgogisyo.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html

Helmed by Yap Lye Hock since 2009, the stall itself has shifted locations at least 4 times over the years, sometimes remaining closed for up to 1 year, before restarting in a different location.
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Since he announced his original retirement in 2016, his 2 disciples stepped up and now each helm their own stalls, though "Uncle Yap" eventually made his own sporadic return (these days he alternates between working and retirement).
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Of note is their soup, made by stewing a combination of pork bones, chicken bones, anchovies, and soy beans, resulting in a lovely warm sweet savoury flavour.
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The pork slices and minced pork are tender with meaty sweet savoury flavour, the fish cake slices are bouncy with mild savoury salty flavour, while the soy braised shiitake mushrooms are springy with vegetal salty earthy savoury flavour.
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The mee pok / wide flat egg noodles are springy with a light chew, picking up the balanced gravy well, which carries savoury salty spicy sour flavours from the rich black vinegar and chili.
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Bak Chor Mee
MacPherson Minced Meat Noodle
@ 41 Opal Crescent
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html

A house signature, this is a hefty wobbly soft egg omelette, almost the size of a person's forearm.
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Packed with clean-tasting fresh deshelled crab meat, succulent and tender, this luxurious dish holds beautiful smoky eggy sweet savoury briny salty flavour, yum.
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Among the better rendition around thanks to its generous stuffing of fresh crab meat.
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Khao Hom By Rung Mama
More details:
https://ivanteh-runningman.blogspot.com/2023/11/khao-hom-by-rung-mama.html

Loved this fragrant dish, with its loose fluffy grains of fried rice infused with spices.
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Accompanied by chunks of juicy pineapple, wispy pork meat floss, crisp spring onions and red onions, juicy black raisins, and bouncy deshelled prawns.
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Get all the ingredients for a combined smoky meaty vegetal fruity grainy sweet savoury salty sour zesty flavour, yum.
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Khao Hom By Rung Mama
More details:
https://ivanteh-runningman.blogspot.com/2023/11/khao-hom-by-rung-mama.html

We loved this dish, especially the rich and thick green curry, which carries bold sweet savoury herbal earthy spice flavour, pairing so well with rice.
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Within the curry, are chunks of tender boneless chicken and juicy pea eggplant / turkey berry, both of which pick up the flavours of the curry nicely. Rather addictive, and I like that it's well cooked without astringent remnants of paste or powder.
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Khao Hom By Rung Mama
More details:
https://ivanteh-runningman.blogspot.com/2023/11/khao-hom-by-rung-mama.html