eclairs do make a good dessert, for self or as gifts.
Instead of the usual softserve or cakes, we tried out their savoury items today and were impressed.
The curry tempura prawns were nicely executed. So were the stewed beef ribs that were really tender and flavourful. The meat to rice ratio and portion were just good to finish our meal with just the right sweet spot, not stuffed but satisfied with a smile.
Besides the taste, presentation of the dishes was very appealing as well. Overall, we felt that their dishes were prepared and presented with such balance and beauty it made the meal a memorable one.
Dunman Rd Char Siew on the upper level was a much more humble stall and identifiable by their blue plate. The noodles were springy good. Frankly, the Char Siew and wanton were old school and simple, but the Star was that fiery kick-ass chilli on the noodles. Put everything together this was a satisfying dish with a homely touch.
Ah Huat on the lower level looked more elaborate with a bigger stall space. Identified by its black plate, this was pretty forgettable in taste. Interesting how they command quite a queue compared to the former.
Guessed taste is subjective after all. Nonetheless, our preference is clear.
An absolute good place for the season, to dine over the grill with an iced cold beer.
First up, the curry tiger prawns were just atrociously delicious. Totally loved the curry which we only wished there was more after cleaning up every drop with our fried mantou. Sucking on fresh prawn head with the curry was freaking satisfying.
Of cos, the recommended pairing of the curry prawns with the olive fried rice was great match. On its own, the olive fried rice already had our thumbs up.
We also tried the battered assortments which was kinda interesting without knowing what you gonna get each time. From mushroom, to wasabi prawn and banana, it was a fun dish to go along with a glass of beer.
This collab was a good one especially to try out some different dishes other than the prawn mee and Beehoon at 大食家. Another good reason to return would be for the beer and beautiful surrounding to dine in.
Its signature Nasi Lemak Tower lived up to the expectations with the spread of quality ingredients. The short rib beef rendang on top was tender and delicious, while the thick layer of Otah at the bottom made the dish even more satisfying. Together with the chilli, achar, crunchy peanuts and ikan bilis, this was a wholesome dish that justified for its higher price.
We also had their premium fish soup with rice and crispy puff rice. This was light, flavourful and totally worth it with the large pieces of fish that were fresh.
Taste-wise, the plate of Hokkien mee was still flavourful with a good consistency. However, we felt that it could do with a little less garlicky taste. We also wished that the chilli had more punch to elevate the taste of the dish.
For $6, there were substantial amount of ingredients which were also nicely cooked; although the price point might be a factor for some reconsidering to choose this over other Hokkien mee stalls in the adjacent food centre.
Frankly, it won’t be easy to stay competitive to draw customers to travel here as there are plenty of good Hokkien Mee places around SG that attract regular crowds from across the island.
Together with Ikura, Tobiko and tiny silver fish, this bowl of Uni-Chirashi was a pleasure for palate.
The ribeye steak in our set lunch was a good match, especially with those crispy garlic chips and sautéed mushrooms.
They also offered fresh sashimi to complete the meal. Our salmon belly and Kajiki were just great, chunky and on point in firmness.
While they have already launched their Christmas set menu, we kept to the standard menu for some scallops, carpaccio and pizza for sharing.
To celebrate 1 of the food trend of 2019, I picked the Impossible Wellington over their standard signature dish. All scepticism aside, the Impossible patty did impress in terms of its realism to the real stuff. However, the pastry crust didn’t wow me. Wished it was more flaky and buttery in taste. Still an interesting dish to talk about though not beyond its novelty.
The seafood pasta was pretty disappointing with its lack of taste despite the bright colour in the sauce. Wondered why they held back on salt or pepper such that it was almost bland and just spicy.
The pan fried salmon was decent although we wished the bearnaise sauce would be more punchy to elevate its taste. The crispy mozzarella didn’t deliver in that molten lava centre that we would love.
Perhaps we would stick to their pastries and maybe breakfast items with our cup of coffee next time.
The 1st thing that we loved here was their chicken porridge. Awesome consistency and delicious flavours in that beautiful colour of the porridge. Perfect for the cool weather where it would feel so comforting slowly enjoying each spoonful of the porridge.
And of cos their chicken was the other star. Smooth, tender and good on its own, with rice or together with the porridge.
Perhaps with some different flavours, try a Kampong Chicken or Balinese Pork Ribs which are just as great and apt for the season.
We loved that the juicy and tender chicken we wanted just got better with a Kicap Manis sauce, totally Asian and tasty. And the Sambal Belacan chilli with it was a big hit on the right note.
Their St Louis pork ribs were also elevated with the Indonesian BBQ glaze, dark and intense flavours on those meat that readily fell-off-the-bones.
With an Asian twist, these were pretty enjoyable dishes that would be recommended for a festive meal.
