Thick cookies with stuffed fillings in most of them. We liked that the crust was crunchy after heating, encasing a soft fudgy centre. Top it up with an ice cream for an even better pleasure. Good bargain with @entertainersg as these cookies could get quite addictive to go back for more. Sure good to get them into my belly.
Their Mee Siam stood out the most for us. It was on point in terms of sourness and also the spicy kick. Everything on the plate came together really well for the flavours and textures.
Their laksa was tasty too although it wasn’t the lemak type; more on the drinkable kind with the desired heat. For a thick and Nonya kinda curry, the curry chicken was pretty satisfying. The taste was homely and comforting, great on rice or bread.
Though these might be pricier than what we get in Hawker centres; they were actually acceptable compared to what we pay for in cafes these days or even food courts. With the taste and quality, we didn’t have any complaint but thumbs up.
In its original form, the crispy skin and succulent meat beneath reminded us of a juicy suckling pig. With the deep fried version, it was yummy as a good roast meat. Either way, it was a delicious dish from the humble flavours of Philippines.
Besides their Dang Gui herbal roasted duck that we will never get enough of; we tried and also enjoyed 2 of their new items on the menu.
For vegetables there was this Crispy fish skins on fried vegetables which was delicious with a good crunch. Mildly spicy and sour, it tasted like a Thai style salad that would be good even for those who don’t usually like vegetables.
Onto Vietnamese style was a tiger prawns claypot in seafood curry. It reminded us of a fish head curry while this was so creamy and yummy we loved it on the rice or simply slurping the curry on its own. It also packed 6 big fresh tiger prawns which was good value for the money.
Finally, we never failed to order their fish maw thick soup which remained to be one of the best in our opinions. Been over a long time and @dianxiaoersg never fails to wow us with their flavours.
And their flavours were just our types, Orh Nee, Yakun and peanut butter yumminess. Extra points that they baked their own cakes in house.
Instead of coffee, try their Dirty Chai latte that delivers in that strong spice fragrance, b’cos the milk was soaked in a generous portion of them. Matcha fans will also like that they carry the green tea from @matchayasg in their menu.
Their menu was pretty extensive with interesting series of “fried custard” besides “double layer milk” or “knocked milk (撞奶)”. So the fried custard we tried was unusual but good. Warm, gooey and smooth, it was comforting in an eggy way. The ginko nuts topping we picked added a nice texture to it.
On our double layered milk we had red beans which were so perfectly shaped and had a nice bite. Interestingly, their toppings didn’t sweeten the desserts which differentiated them but in a healthy and tasty way.
Two other items that caught our eyes were the milk pudding with coconut and fried milk in crispy roll that definitely were special. The warm semi-melted milk tasted so good wrapped in the thin layer of crispy skin.
This cafe also had a nice double-storey space to chill out in, especially the upper level with comfy sofa seats.
Although just chicken rice, meal here was such a complete one with free soup and achar.
The chicken was good, although we won’t say it was the best we had. Steamed chicken was definitely the better than the roasted one. The roasted pork was pretty good too, chunky with the crispy skin.
The crunchy fried garlic on their meat was definitely a good move, adding fragrance and the extra bite. Although some would like their yellowish rice which was non-oily, we actually kinda missed an oilier but more fragrant rice.
While the prices here might not be that economical, the free soup and achar kinda mitigated that to complete the meal. For fans of achar, their free-flow supply would be a great joy. And the soup was such a gem. Free but it came with pork ribs and the peppery soup was delicious like the pig stomach soup.
Lastly, we enjoy all their condiments and the chilli that packed a kick. With so many plus points, it was no doubt this was such a popular choice.
A collaboration with Nissin and 7-11, Nakiryu created this Dan Dan instant ramen.
The noodles had a nice firm texture although the soup was no doubt the star in the bowl. Rich and creamy with a sesame and slight tangy flavour, it didn’t taste like any instant noodle soup. Loved that there were also dried meat in the bowl. This was one instant hit for us.
And Tsui Wah’s beef brisket curry has been on our hotlist during this period. Loved the thick curry, especially with the yummy beef tendon on our rice for a hot and hearty meal.
With a slightly lighter flavour, the vegetable curry was also tasty to go with the beef curry. Otherwise, the radish soup was a splendid choice for a totally light and healthy dish.
Their Kagoshima style braised pork in fish soup was an awesome dish for those who prefer something soupy and non-spicy. The pork was just as delicious as their beef brisket. And the Mee Sua was a perfect match for the rich and flavourful fish soup.
From the menu specialising in Straits Asian food, we picked the recommended Hainanese chicken curry noodles and Peranakan seafood laksa.
Both dishes had our thumbs up, although the former stood out more for the creamy curry and the big grilled chicken thigh that already got us salivating even before tasting.
The laksa was delightful too, lemak and flavourful in a different way. And it was elevated with the fresh seafood. The sambal chilli provided a good kick, where more could be added for those appreciate the heat.
For more spicy Asian taste, we also had the mantou in chilli crab sauce which was a good variation of our local chilli crab dish.
With such tasty dishes, our experience was well complemented with weekend live music performance while seated under the tall glass ceiling of the Courtyard lounge.
And with Chef Kang in the kitchen today, we held our hopes high.
We had the prawn noodles and the hot stone claypot rice as well. Served steaming hot, the rice was no lacking in the crispy burnt rice that we loved.
Although there wasn’t other ingredient than egg, Chef Kang’s crispy pork lard added much flavour to the rice. Comparatively, the prawn paste pork chop took a backseat to the pork lard.
The prawn soup tasted much more balanced and flavourful today, anchored by the man himself in the kitchen. We were glad that the prawn was also fresher. Good move to serve the pork chop on the mesh separated from the soup to keep it crispy.
Previously, the noodles without the pork lard were pretty average; but its taste was certainly elevated with each bite of the fragrant and crispy pork lard cube.
Overall, we still felt that these were a little on the pricy side. But as long as the standards are maintained, we will return for those tasty burnt rice, rich prawn soup and fragrant pork lard.
Situated in a remote corner of Geylang, these could be the best chicken herbal soups for us by far. The black chicken soup was cooked 12 hours with ginseng while the white chicken soup with cordyceps and other traditional herbs. With a golden tone, the soups were thick and rich with mild tonic flavours and a pleasant sweetness.
With soups this tasty, there was no need to have many other items on their menu. In fact, there were only a vegetable and a home-made prawn roll dish to complete their menu of 4 types of soup.
We enjoyed the prawn rolls densely stuffed with meat and water chestnut. Even their yam rice was worth mentioning. And their home-made chilli was not to be missed, with the chicken or simply the rice.
Though this was our first visit when they’ve already been around for a long time, we knew we would return whenever we yearn for a nourishing and tasty soup.
