Living true to its reputation, the cornflake chicken was super tender and crunchy as the talented chef managed to strike a beautiful balance between the crunch in goreng pisang and the lightness of British fish and chips batter. On top of that, it was huge and well seasoned, making every cent worth with every bite. Please do try their sarawak black pepper sauce as the taste profile is very robust, as one can not only taste the spiciness but also sweetness in the black peppers. As for the buttered rice it tasted similar to chicken rice. The sirloin steak was very juicy and tender on a bed of nicely fried fries with rich mentaiko sauce. Definitely a must to order!
The big kway teow used to whip up the dish was a delight as the chef managed to stir fry it without cutting it up into pieces. However, more wok hey could have made the dish a more memorable one. The popular grilled pork collar was a let down too as it was chewy and overcooked.
Not the most photogenic picture but it certainly features the most chocolatey ice cream I have ever had. It's none other than chocolate morello, which is simply valrhona chocolate and cherries that taste insanely good, rich and decadent together. This is one of the flavours invented to celebrate the upcoming International Chocolate Day on sunday. The other flavour will be the chocolate pudding which is made of the same gourmet chocolate, fruit cake, marshmellow and nuts. Personally I prefer chocolate morello because it's just that good. Beware though, that you wont be able to taste any other flavours sharing the cup.
My very first appam and it got me hooked instantly for the fluffiness and softness at its center and crispness around it. I thought it would need some curry to go with it but the orange sugar and shredded coconut were more than enough. If you like cheese, you can go for the princess appam which has a slice of cheese melted on its soft center.
A deeply comforting snack for the soul with oozing dark choc and ripe bananas encased within a soft body. Definitely a challenge to say no to another of it.
The local chicken rice inspired dish managed to save the day a little with its soft sou vides chicken breast. Enjoyed the touch of ginger used to season the chicken, making the experience more authentic to its roots. Well the vegetables of cucumber and cherry tomatoes had no taste to them. After a while, the overall taste fell flat so it was finished with copious amount of garlic chilli sauce that was made available over the counter.
It was supposed to be yumepirika rice, truffle beef, broccoli florets, onsen egg and furikake. However they seemed to have saved on seasoning for the rice and beef that evening. The beef was not even that tender on top of that missing truffle aroma. Broccoli florets definitely could do a few more seconds in the boiling water too.
Authentic Korean food with free flow side dishes (beansprout/ seaweed/ watercress salad, anchovies etc) lured us in on a rainy day evening. It was a wise choice as the meal tasted as comforting as home. Taste wise, it was decent too.
We enjoyed the old school ambience of slow moving ceiling fans, marbled tables and plastic chairs, over the clanking sounds of cups with coffee brewing.
The addition of butter made the coffee smoother and silkier. However, please try to enjoy this either in the morning or if you are looking for a fix to stay awake. Studies have actually shown that butter creates a slow release of caffeine, hence allowing extended period of heightened brain power! Not sure why but the eggs felt bigger than usual too. Loved the fluffy toast. Though it was not crispy like yakun, it was soft and really fluffy. The slab of butter was pretty big too. Everyone should really make some space for old school fare once in a while because it's not only nostalgic, but also more wallet friendly:)
Chef Kronos has outdone himself yet again. The ingenious chicken in a biskit really tastes exactly like the snack itself. So so nostalgic and addictive. Loved how the biscuits remain intact and not soggy despite sitting in the ice cream for so long. The choc pu'er has a great balance of the richness of the dark choc and the aroma of the Chinese tea. It was a wise decision for these two in a cup as they complimented each other without having one overpowering the other, hence allowing the appreciation of two distinctly different flavours.
Not a popular choice among the diners but it turned out to be pretty decent. Crispy pork wasn’t the best as the crispy skin probably fell off during the frying but the flavour was not bad.
📍Mom’s Recipe
Simply not the best. The Chee Cheong fun skin was too soft and limp for my liking. The auntie had not been too generous on the amount of prawn and scallop filling either. However most importantly, they failed to nail the aromatic savoury black sauce drizzled over most freshly made Chee Cheong Fun. So it was a miss for me.
Personally I love Pin Wei Chee Cheong Fun at Pek Kio Market, for their Chee Cheong Fun skin is always so silky and delectably chewy. As for the sauce, I have yet to find any better ones out there. The family behind Pin Wei is way more friendly too👍🏻
