The waffle was quite well done - fluffy outside with a nice crisp outer layer. The portion of ice cream was just right, providing sufficient 'wetness' to compliment the waffle.
The waffle was quite well done - fluffy outside with a nice crisp outer layer. The portion of ice cream was just right, providing sufficient 'wetness' to compliment the waffle.
The waffle was quite well done - fluffy outside with a nice crisp outer layer. The portion of ice cream was just right, providing sufficient 'wetness' to compliment the waffle.
Love this! The homemade brioche bread was perfectly pan-fried with egg and butter, retaining a crisp outer layer with a soft centre. Served hot, it complimented and went really well with the cold vanilla ice cream. The caramelised bananas were well done as well, with the caramel providing a nice crunch to the dish. The dish as a whole wasn't cloyingly sweet, since the toast itself wasn't too sweet and helped balance the sweetness from the ice cream and bananas. Overall, one of the items that I would recommend trying at this cafe.
As part of Singapore's inaugural #FestivalForGood which aims to raise awareness of F&B social enterprises, the Singapore Centre for Social Enterprises (raiSE) has organised #DineForGood where diners can be #partofthegood and enjoy discounts when they patronise eight local social enterprise eateries participating in this event.
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First up is Malaysian-style BKT from Soon Huat Bak Kut Teh! They offer Malaysian-style BKT which is more herbal-based than the peppery variants we are used to. However, be assured that their soup still packs a punch, and is incredibly flavourful and savoury from all the ingredients being cooked with it. In fact, we had to get a refill because we couldn't get enough of it!
Something unique to Soon Huat would be their dry bak kut teh. They take a bit of broth, dark soy sauce, and dried cuttlefish(!) and fry the ribs along with other spices to create something that's jam-packed with flavour. The saltiness and fragrance from the cuttlefish in particular really elevated the dish in my opinion, while the sauce was really tasty and coated the ribs nicely.
Their pork ribs were really stellar - the founder, Jabez Tan, said that they used baby ribs, which results in an incredibly tender rib that literally falls off the bone. I also enjoyed the addition of pig liver, stomach and the crispy tofu skin that brings some variety into the dish.
What's makes it even better to dine at Soon Huat is that you will be helping to further their social mission, which is to provide ex-offenders and ex-drug abusers meaningful employment opportunities and training in culinary and management skills. Additionally, their outlet at Timbre+ is also reaching out to People with Disabilities (PWD) and ex-offenders at that outlet will provide training to their PWD employees.
Throughout the month of August, you will get to enjoy 10% off Soon Huat Bak Kut Teh's signature dry bak kut teh at their Timbre+ outlet. With good food, a noble cause, and a discount awaiting you, hurry down to be #partofthegood!
Many thanks to raiSE for hosting us, and Burpple for the invite!
This was quite good, although after eating so many variations of this it seemed very normal and didn't really stand out. Batter was crisp, and salted egg coated each piece quite nicely. Squid was cooked well and not rubbery.
Well, to laksa fans I'm sure this is a very good bowl of laksa. Soup was very thick, very flavourful, and they are quite generous with their ingredients, giving a lot of tau pok, fish cake, and cockles. However, to the average person who's apathetic towards laksa (i.e. me), it was just normal, and if I wasn't a fan of laksa generally I wouldn't queue so long for it (the queue was about 10-15mins or so). But it's still one of the better ones around.
As someone who's not that big of a fan of braised suck, I was genuinely surprised at how good this was! The duck was very succulent and tender, while the gravy was very tasty with not that strong of a herbal taste (good for those who prefer it that way). The gravy was not super watery, and was thick enough such that it clings into each piece nicely. Their rice and soup was great as well - definitely should be eaten when in the area! No wonder queues are always so long.
Super yummy yong tau fu! They give a wide variety of items to choose from which will leave you spoilt for choice. There are a few types of noodles to choose from, such as bean paste, laksa gravy or my favourite the ba chor. Noodles were cooked perfectly, very springy also. Not the cheapest (depending on what ingredients you get), but at least quality is there.
O M G - this was great. Arguably the best banana cake I've had - super crumbly and moist, with a very strong banana fragrance. It wasn't too sweet either, so go ahead and have more slices to yourself. We had it steaming hot just as it came out of the oven, so it was very light and crumbly while the top was a bit crisp and caramelised. Personally, I think it tastes better when eaten once it cools down/the next day - it becomes slightly denser, and the banana taste is more pronounced. Regardless, this is super yummy and should definitely be eaten when in JB.
This was sooo good! Queue is quite long (20-30mins) but I would say worth it! The fish is super fresh, and the meat is just incredibly soft and tender. I would recommend getting the tail as opposed to the head so you get more meat. The star though is definitely their curry sauce - rich, coconuty, and fragrant; you may want to order extra side of fried tofu skin to soak it all up and eat it all.
Look at that amazing amount of chye poh! That coupled with the fact that this carrot cake was fried to a nice crisp won us over. The portion given was also quite generous given that we chose the version with prawns added. Highly recommended to anyone who happens to be in the area!
