Consisting of Irish Roast Duck, sweet corn, zucchini and spring onion, this is an ordinary plate of fried rice - albeit with some duck meat. On the salty side of the house, to be fair it was a decent plate of fried rice but nothing more. Perhaps they can fry it with duck fats or something to increase to umami which was non-existent.

Price: $10
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Really doughy, and head to chew. Very lackluster without much flavor. Making it worse, the curry dhal accompanying it was watery and lacked any such flavor. Overall very disappointing and wouldn’t order it again.

Price: $1.50 for egg prata
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Old school Teochew braised duck which is less common these days as compared to the sweeter gooey version. The meat is tender, well braised and savory. The braised gravy is the watery version but is a flavor bomb and savory. Have it with rice.

Price: $3.50
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A specialty of Hokkaido, I was first introduced to this dish during my last trip to Sapporo, Hokkaido earlier this year. It did not disappoint and in fact is one of my favorite dish in Hokkaido 🇯🇵 it was so scrumptious that I really loved it especially eaten during winter - I’ll leave it for another post.

The soup curry here is pretty inconsistent, went twice, once was good while the recent trip was not quite. The soup curry here was pretty watered down and lacks the oomph. Also, the lamb came in chunks which indicated that they were not fully thawed before cooking. Price wise, it had also increased such that the price is in line with their most recent outlet at Jewel Changi.

Price: $15.80
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Paltry amount of marinated US beef sits atop a scoop of Japanese rice. Lightly blow-torched and charred, it’s more sweet than savoury. Onsen egg and pickles are the accompaniments. The quantity is way too tiny and for that price, there are way better options out there.

Price: $19.80
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One of the many carrot cakes stores at Tampines Round market, and this is my favorite. The market underwent a 3 months renovation which made it much more airy and cleaner (less pigeons). The carrot cake is fragrant, fried to a light crisp with plenty of eggs and the chilli added a slight spice element to the otherwise already savory dish.

Price: $3/$4
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CRAVE, a franchise eatery, that houses the famous Selera Rasa's nasi lemak. The Nasi Lemak Royale consisted of fish cutlet, fried egg, chicken wing and begadil. Served warm, the ingredients were decent. The bismati rice was flavorful and the grains were well separated. As for the chilli, it was on the sweeter side which I preferred.

Price: $7.90
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The good’o wanton noodles is one of the most beloved dishes in Singapore and rightly so. Everyone has their own take of what a good plate tastes like. For me, it simply has to be a plate where all the ingredients come together harmoniously, complementing one another. Simple ingredients that are well prepared is the key.

The good:
Roasted pork (added for $3) was crunchy with each bite

The not-so-good:
- noodles were lumpy and had strong alkaline taste
- gravy was dry and flavor wise pretty bland

The bad:
- Char siew was supposed to be the star of this place but they simply gave off-cuts that were lean and awful

Price: $4.50 (Wanton Noodle) + $3 (roast pork)
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Located in the Novena neighborhood at Goldhill Centre, this small coffee shop serves a delectable plate of chicken rice without any frills or fuss. Leaning towards a more savory rendition, the flavored rice are well separated and grainy (in a good way). Go for the roast chicken here, it’s tender and well seasoned. Chilli sauce is ordinary and pretty much watered down.

Price: $3.50
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Green lipped mussels sourced locally were used in this farm-to-table restaurant. Fresh and succulent, it’s the star of this dish. The curry, on the other hand, was unlike curry crab sauce as it’s more tangy and slightly spicy. Perfect for the dish but not quite suitable for the man tou as it lacks a more savory and balance texture. Pasta was al dente.

Price: $18
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Priced at $3/$4/$5, we went for the $4 portion which was substantial. Consisting of 2 pcs of fish meat nuggets, ngoh hiong (meat roll) and a braised egg, it was a typical bowl of Lor Mee. The gravy was thick and gooey throughout but lacking depth and the taste profile was bland. We were extremely thirsty after the meal and that suggested that a good amount of MSG was added.

Price: $3/$4/$5
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Uncle Kiisu, I suspect, is a rebranding effort and extension of its former self - Now Noodles. Both are at the exact same location. They now serve many dishes in an omakase style while retaining their signature dishes such as fried mee tai mak, dried laksa etc. Ordered the mee tai mak and one thing that struck me was how the portion has shrunk considerably. The wok hei flavors were still there, and the century eggs gave the dish a different dimension. It’s a tad too salty though as I find myself gulping down water after the meal.

Price: $13.80
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