One of the sets we keep going back to. For just $7.90, you get a plate of tomato sauce fried rice with bits of chicken and corn kernels, that is wrapped in a thick layer of silky egg. Completed with a drizzle of mayonnaise and tangy-sweet sauce on top. The best part? It comes with three takoyaki balls, and some really flavourful pieces of chicken karaage. Definitely a filling meal at an affordable price point.
How else could Jollibee improve their signature Chickenjoy? By coating it in chilli sauce of course. JollyChilli Chicken is probably Jollibee’s attempt at Korean-style fried chicken and features fried chicken coated in a thick sweet and spicy sauce. They aren’t playing around with the spice though, so this isn’t a dish for those with a low spice tolerance. Otherwise, great to warm up your insides on a rainy day.
Despite being an “ala carte” item, the chicken actually comes with 1 side of your choice - great way to complete the meal.
While it is no secret that Jollibee serves up some pretty delicious fried chicken (crispy and juicy and everything good fried chicken should taste like), the truly underrated menu item is Jolly Spaghetti.
While it looks unassuming, the spaghetti finds a way into your heart (and stomach) with the sweet spaghetti sauce that is characteristic of Filipino-style spaghetti. Throw in some equally sweet sliced up hotdogs and grated cheese for good measure because why not?
The duck leg was tender and flavourful, with a nice crispy skin. The juicy duck meat went well with the sweet Marsala jus and the soft barley risotto it was served alongside.
While it was a decent dish overall, it is hard to justify the high price point. However, it is a good choice for those who want a poultry dish other than chicken, and for those able to use the Burpple Beyond deals.
Using the prized Carnaroli rice in place of the typical Arborio rice, one would expect the risotto to be creamy and decadent. While Vineyard’s version was definitely smooth and creamy, the risotto was a little watery and there was a puddle of stock left behind in the bowl.
However, the risotto was very flavourful, and one can definitely taste the mushrooms in the dish. The accompanying enoki crisps on top added a nice crunch, while pieces of mozzarella cheese added an additional richness that complemented the dish well.
Featuring a combination of thick-cut fries and sweet potato fries, the fries had a nice crisp to them. While the fries were well-seasoned on their own, unfortunately, the truffle flavour was rather muted. However, the grated Grana Padano added a nice nuttiness to the dish that puts it above regular french fries.
Served on a bed of Japanese rice, topped with pickles and an onsen egg, sprinkled with sesame seeds and roasted nori. The beef pieces have been grilled slightly, giving them a layer of even char and tenderness. I wish they could be more generous with the sauce though.
For this dish, you get to choose the doneness of the angus top sirloin (medium for me!), and the beef was relatively tender and juicy. It was marinated bulgogi-style, which came through in the subtle sweetness of the beef.
The beef was served on top of linguine in a miso tomato cream sauce. The sauce tasted similar to marinara sauce, but you can detect the subtle unami notes of the miso. Definitely a filling dish too as the portion of sirloin was generous.
This pasta dish features linguine cooked in a garlic butter cream sauce mixed with gochugaru (korean red chilli pepper flakes). The linguine was accompanied by tender pieces of chicken also marinated with gochugaru, as well as fried garlic chips which were flavourful but not bitter due to overfrying.
While there was barely any heat from the dish, the addition of gochugaru did cut through the heaviness of the cream-based sauce, making it taste less cloying than a typical carbonara.
A more uncommon side as compared to the usual french fries or sweet potato fries, these polenta fries consisted of deep fried strips of boiled cornmeal loaves that were coated in breadcrumbs. The inside of the polenta fries tasted similar to chunky mashed potatoes, but had a coarser grind and was more gritty. A sprinkling of parmesan cheese on top added more flavour, as did the tangy tomato salsa the polenta fries were served with.
Who knew that smoked duck and lychee would be an even better sweet-savoury combination than ham and pineapple? The folks at Whisk & Paddle did! The saltiness of the smoked duck went wonderfully with the sweet pieces of lychee on a soft thin-crust pizza. The pizza was topped with little bits of mango salsa that was sweet and provided a little kick of spice. The pizza itself is pretty big too, and good for sharing.
Whisk & Paddle is known for their waffles, and for good reason. This waffle was soft and fluffy and had just a hint of sweetness.
This is a unique take on chicken and waffles as there is no maple syrup in the dish, but instead the waffle is served alongside nanban sauce and egg tartar (think atas creamy egg mayo). There were five boneless chicken chunks on top which were tender with just a slight crispy skin. Overall, the different components of the dish complemented one another and made for a satisfying meal.
