We chose the Venus clams, a house signature as our 2nd small dish. Cooked in a nutritious fig broth that depicts the theme for the Fall Menu - nourishment, the clams were especially enjoyable in a mild sweet broth with cabbage kimchi and pickled Wakame. Expectedly, we left the bowl spotless. Served with 2 slices of bread.

Does the wild Sri-Lankan tiger prawn dish come across as a familiar local hawker dish? I really adore the creativity expressed through the pan-fried daikon kimchi cake that resembles chai tow kueh, and a hint of sweet fruitiness from the raspberry gochujang sauce. While the savoury sauce also retained a mild spiciness characteristic of the fundamental Korean ingredient, it had a good balance of basic taste to accentuate the de-shelled crustacean sweetness along with the brown butter granola.

It’s an overdue post, but one of the most satisfying meals of the year for my birthday this year at @morselsinsingapore. Set within a rustic barnyard-style house, it feels like entering a house with cozy vibes, repurposed wooden furniture, hanging lamps made using glass bottles and even ingredients fermented in-house.

Featuring some plump seasonal oysters, accompanied with an Asian-inspired dressing of tamarillo shrub, pear cucumber vinaigrette and pickled cucumber. Bold yet complex, tangy flavors which elevated the freshness. Fortunately, it wasn’t as briny as I thought it would be, even with the presence of ikura.

Located at the rooftop of Yue Hwa building, Eclipse is the brainchild of Chef Samuel Quan, serving contemporary dining experience catered for various occasions in a setting with alfresco balconies offering a bird’s-eye view of chinatown, private dining rooms, an exclusive wine chamber and a lounge bar.

Started the dinner off with the spiced chicken that’s on the bar bites menu, reminiscent of a crispy chicken karaage. What was delectable here was the natural flavor of kaffir lime infused in the chicken, paired with the homemade savoury chili paste, akin to a sambal.

How can one ever miss out on having braised pork buns, or kong bak bao, at a Hokkien restaurant! Featuring a rich savoury braised sauce, the braised pork belly here was flavourful although I found it slightly on the fatty side. The wheat buns here, despite being thinner, were pillowy and had a nice bready aroma.

Never knew about this carpark rooftop restaurant serving traditional Hokkien cuisine until mum introduced to us. I was very surprised with the crowd considering its location is pretty hidden, although many of the older generation would probably know of its existence.

We had the braised chicken with lotus seed stuffing, a dish that’s off menu, but very skilfully deboned and stuffed with bountiful ingredients such as lotus seeds, roast pork, shiitake mushroom and bamboo shoots. You could tell that it was probably braised for hours based on how easily we could tear the tender chicken meat apart. Personally, it’s not a dish that I preferred due to the powdery texture of the lotus seeds. That being said, it was still a wholesome dish. Do bear in mind to order the dish in advance.

Definitely not your usual ice cream sandwich. I can’t deny the fact that we ordered because it was an instagrammable dessert. Sandwiched between crispy biscuit that somewhat felt like taco shells, the lightly sweetened sour cream was a good complement to the cherries soaked in sake, where you get a fresh twist of different flavors on a traditional ice cream. Garnished with dried rose petals. Could come across as a rather floral dessert that not everyone might enjoy.

One of the highlights at JU95 that you should not miss is the Grilled Baby Squid Donabe, served in a Japanese claypot. As we started tossing, I could already smell the seafood flavours coming through from the grilled baby squid and umami ikura. The umami taste was further accentuated by the shimeji mushroom, and of course when the ikura starts popping in your mouth. The baby squid was nicely grilled with a hint of char. What was unique was the Seaweed Schmaltz , consisting rendered chicken fat, that boosted the overall taste and aroma.

1-for-1 with #burpplebeyond!

Ever since R&B tea closed down in JEM, our next favorite bubble tea is AtTea, which is popularly known as the bubble tea chain by Taiwanese artiste Jam Hsiao. Having tried their milk tea series, we decided to opt for the Passionfruit Green Tea with Oolong Jelly in Jam’s special. A rather refreshing drink made using some tangy passionfruit which blends well with the light earthy green tea, finished off with a slight fermented taste from the smooth oolong jelly. While it was worthwhile with 2 large drinks at the price of 1, we couldn’t understand why we were restricted to the same drink for both even when we wanted to choose a cheaper drink for the 2nd option.

Thanks to #burpplebeyond, we have been frequenting AtTea for their teas at half price! Do note that there’s a limited selection of drinks that you could opt for with Burpple Beyond.

For seafood lovers, go for the Seafood Jjigae that comes with bountiful clams and prawns instead of the tofu, as well as enoki mushroom and an egg. Enjoy some natural seafood sweetness amidst umaminess from the Korea National Dish, Kimchi. All Jjigaes are served with a bowl of hearty Korean multi grain purple rice.

Due to the limited seating, reservations are recommended. Orders can be placed via the self-ordering kiosks and last orders are taken at 8pm. Will be back again for the Japchae, Korean fried chicken and Gimbap which was unavailable on the day of visit.

A strong craving for kimchi stew on a chilly Saturday evening had me randomly searching for Korean food in the west and tada, @mykorean to the rescue! Helmed by a mother and son team, they have transitioned from a home-based business during the circuit breaker period to a 2-month old restaurant in NEWest mall. And we heard, that there are plans for expansion with NEWest being the first restaurant despite the family living in the east. I feel blessed to be a Westie living in the vicinity. 😌

Headed right straight for a bubbling hot Sundubu Jjigae (spicy soft tofu stew), featuring a broth made with their aged signature kimchi that’s boiled overnight. That explained the robust flavor and a pretty long lasting heat that kept my tummy warm. 😅 Brimming with ingredients such as enoki mushroom, clams and egg, but what I loved most was the chunky, silky tofu which melts almost instantly. Perfect on a rainy day.

1-for-1 with #burpplebeyond!

Unfortunately, I found the vongole here to be on a dry side, although I was expecting the usual white wine characteristic. They also seemed to have used linguine instead of spaghetti which was stated in the menu. Noting the Japanese fusion element, the topping of ikura, in my opinion, destroyed the dish as they imparted an overwhelming fishiness, even stronger than the briny clams.

Thanks to #burpplebeyond, we enjoyed 2 appetisers and 2 pastas at the price of 1 each! Made my belated birthday celebration even sweeter!