If their longevity in the food scene is anything to go by, you are most assuredly in safe hands here. Otherwise, the regular crowd at the place - even on a weekday, mind you - should make it pretty clear they must be doing something right.

I wouldn't usually order anything salted egg-y, but at P's exhortation, we got the [Salted Egg Pork Ribs]. Absolutely no regrets. Beautiful thick slabs of pork ribs - not the fatty ones with a lopsided bone-to-meat ratio - came slathered with a luscious coat of yellow salted egg yolk sauce. The sauce wasn't overwhelming and jelat; it was tastefully spiced with curry leaves which delivered a nice robust flavour, yet not going overboard with the savouriness of the salted egg.
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And of course, the good thing about arriving late to the ramen show is that there is already a thriving ramen scene waiting for you. This time, we rolled back the years by visiting the very first outlet of the Keisuke behemoth in Singapore, and what an incredibly moving experience it was. It cannot be gainsaid that the Keisuke broth has that glorious umami creaminess - not in its consistency, but in its rich, deep flavour and the lingering pork-chicken aftertaste. It was almost like a pseudo cream of chicken soup, yet being powerfully evocative of homeliness and warmth. It is no wonder why queues continue to form even close to 9pm.

But we have to say that the [Black Tonkotsu Ramen] doesn't do justice to just how magical the original broth is, the chief culprit being the brutish black pepper which really numbed our senses. Our recommendation? Stick to the original and get ready for a real ramen ride.
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That usually means flavours running out faster, longer queues and fewer seats in their small premises to hide from the terrible weather.

But make no mistake, we are happy that it's getting the attention it deserves. The gelato here may not have the velvety silkiness of its more sophiscated counterparts, but the flavours they have here are supremely well-executed to say the least. Their assertive [Peppermint Chocolate], for example, was refreshing without being too toothpaste-y, while the outstanding [Hazelnut] brought us back to the cold wintry Melburnian night when we had that excellent hazelnut-and-chocolate gelato from Pidapipo.

But we reserve special mention for the [Mocha Chocolate with Coffee] which, true to its name, delivered that jolting, stiffening sharpness of caffeine mixed with the richness of dark chocolate. Truly exceptional. It far surpasses any coffee-flavoured ice-cream we have had so far, and is definitely a must-have whenever you're here.
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It actually whips up pretty decent food.

Not everything we ordered was excellent of course (story for another day), but we were rather intrigued by their [Crispy Pork Belly], which was served as a main dish. As proud Chinese folks we are probably more used to having it with rice to offset the fatty sinfulness, but that should not detract from its quality. True to its name the Donald Trump-esque crown of roasted pork belly skin, despite being shockingly substantial, packed a far stronger crunch than the best Chinese ones we've had so far - so "crispy" is a real understatement.

Its greatest flaw, however, was its gaminess, most prominently in the fattier portions of each cut. With a couple of pieces it is probably unnoticeable to the less picky - but when you have that many to finish, the insidious gaminess can really creep up on you. A quick solution is to very lightly dip it in the sprightly mustard sauce provided - or even better, the garlicky tangy chilli sauce which was reminiscent of homespun Hainanese chilli paste.
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Especially if it's less than $10, one can hardly expect these stalls to magick much quality out of these ingredients. You get what you pay for.

The [Gyu Don] here didn't radically change that impression, but the good folks at Sutachi did manage to make this $7.50 bowl work quite well within the inherent limitations of the price they charge. For one, slicing the beef was a simple but wildly effective way of mitigating its expected chewiness - which spared us from having to gnaw indecently through large slabs of stubborn meat. There was also effort to blowtorch a consistent smokey char on the sides. We also loved how you could just mix everything up - the beef, the teriyaki-soaked rice, the salty-and-sour pickled vegetables and the onsen egg - into a warm and comforting gooey mess to be ladled into your mouth. So if you aren't picky with donburis, give this a try - it's good value for money, although it will fall short of loftier standards.
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With this you don't just go "Oh I taste the pork and miso" and forget all about it the next day. Instead it goes on to deliver something powerfully addictive and invigorating - the "secret" miso sauce really fortifying a creamy tonkotsu base already buzzing with the fiestiness of chilli peppers. This is one heck of a ramen, the perfect pick-me-up after a tiring day.
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And when you got snaking long queues even at 8pm - including a token westerner who really butchered the pronunciation of 小笼包 - you are probably doing something right.

At this price point and for this quality, we agree that this is one queue worth braving. The flour skin was inconsistent, but for most part it was reasonably thin and didn't leave a flour-y aftertaste. The broth, however, was a sweet surprise - much sweeter than Din Tai Fung's and minus the cheap greasiness of other hawker renditions. But here we found the chink in the armour: They were so very stingy with the soup in the dumplings - so much so that some dumplings we had were slightly shrivelled and menopausal. That was a let-down, but it's probably the only thing we had to complain about. Otherwise, wow.
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And the rendition served here was no quack, its quality virtually guaranteed by the formidable Tunglok brand.
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Here, the Beijing-styled Peking duck was ritualistically and very deftly sliced tableside into three portions: The crispiest strips of roasted duck skin into one plate, the meatier areas nearer to the breast into another, and finally the residual fattier cuts (the best, who are we kidding?). The skin - the heart and soul of the dish - was beguilingly irresistible: Glazed and glistening with sweet-savouriness, slightly smoky, thin, with maximum greasy sinfulness from the duck fat. The duck meat proved to be an able supporting cast, the surprising lack of chewiness a huge plus for us. Additional ingredients were provided in the accompanying Eight Treasures Box, including some really exotic ones like blueberry sauce and popping sugar, but skip those if you're a purist. Crepe, sweet sauce, Peking Duck and scallion - and you're in for a real treat.
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The [W Soup Tonkotsu Ramen] - though assertively flavoured - felt somewhat nondescript after our paradigm-shifting experience at Konjiki. The copious amount of greens and non-greens (especially fungus!) was very much appreciated given our ravenous appetites, but that quantity of thick noodles (unlike the thinner Hakata variants) could be a real overkill in terms of starchiness. The aburi chashu was a real eye-opener though, the sheer fattiness of it just melting away in our mouths.

A decent meal overall, but we'll probably rank Hakata ramen higher.
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Hardly a fusion dish, but it was generally well-executed. The roast pork came in generous thick slabs, with a decadent heart-stopping 1:1 fat-to-meat ratio. Additionally, the tail-end of each cut gave us a glimpse into the marinade used. Instead of just unimaginative saltiness, there was a very distinctive trace of Chinese spices we've never really encountered so far. The roast skin was faultless, as was the garlicky aglio olio which packed a persistent spiciness - though the chef was probably too cavalier with the amount of olive oil he doused over the spaghetti.
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We really enjoyed the Wagyu -- done medium rare (look at that pinkish hue), thoroughly blowtorched for a smoky, charred aroma and paired with an OUTSTANDING truffle mustard sauce. The only downside was that it was a pretty fatty cut of beef, so there was much gnawing involved.
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I haven't tasted fish and chips this good anywhere else in Singapore. The fried batter coating the dory was crispy and thin - wasn't at all overwhelming. And look at those thick potato fries!
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