Good Morning! I've forgotten how yummy this congee (Fish/Chicken/Century Egg & Egg 😍) was. To have it again reminded me of how awesome old school simple hawker fair without aircon and other mainstream creature comforts. Good food always brings about a feeling of euphoria. Kudos to old school hawker foods and may we be able to preserve them in the modern day! 5/5

Firecracker Chicken Nest - This was a remake of the traditional Spicy Gong Bao (or Kung Poh) Diced Chicken but with a serious twist. Instead of being stir fried, the diced chicken was deep fried till the skin was crispy whilst retaining the juicy meat inside. After which, the chicken is served with chopped fried dried chilies and Mala seeds which numb your tongue if you bite one by accident. It's a really spicy dish but the chef created a Mango Purée but encased in a gelatin ball (which is placed in the broken egg shells to resemble egg yolks) which when consumed 'extinguishes' the heat caused by the chillies. Must try! 5/5

Yummy deep fried fish skins coated with a layer of golden salted egg yolk sauce. The fish skin was so crisp, every bite or mouthful was like having crackers but yet it was so light that imyou just keep having more without filling yourself up! 4/5

This was a simple dish but redux into a pretty interesting one with a really well made piece of pork belly prepared like traditional Shio Bak (Roasted Pork Belly). The skin portion was so crispy that when you bite into it..there was a crackling sound and hence the name "Pork Cracklins Bao" (why Cracklins and not Crackling...that I'm still trying to fathom 😅). Drizzled with fermented beancurd sauce and accompanied with coriander, the pork belly was juicy and went well with the Bao. Must Try!! 5/5

Once again the consistency and fluffiness of the 'giant' pancake surprises me. This time, the savory Butterscotch Ice Cream melted and complemented the Caramelized Bananas (salty & sweet). Personally, it was a tad sweet but for those of you craving for something sweet or have a sweet tooth, this dessert would be perfect! 4/5

This was an interesting rendition of Beef Brisket as it was textured more like Pulled Pork..the caramelized onions mixed well with the brisket presented a good balance of flavors. The sausages that accompanied the dish provided more proteins whilst the toasted bread was topple with some tomato sauce which provided some reprieve to all that protein. For me, everything with a Sunnyside Up was always welcomed! 😝 4/5

Delicious Dark Chocolate Bread from @nassimhillbakery texture of this bread closer to a pound cake but with a touch more on the fluffy side. The consistency throughout is perfect and there was a good balance between richness of the dark chocolate and how sweet it was. The perfect afternoon tea snack! 4/5

This is probably my third or fourth visit to this joint and I'm seriously still digging the consistency of the quality of noodles and the ingredients prepared. The Mee Kia (thin noodles) are cooked to the ideal doneness. The way the noodles are seasoned is just like how it's done in BKK. Ingredients included a couple of deep fried wantons (dumplings), some Chinese Sausages (Lup Cheong), Thai Style Char Siew (not as sweet but more savory) and a bowl of soup with two wantons. One of the key ingredients I felt was the crispy pork lard. It provided a wholeness to the entire dish and completed it. 5/5

This rendition of a Maki was pretty interesting with Salmon & Scallop wrapping a roll of snow crab, unagi, avocado and cucumber. Topped off with Torched Wasabi Mayo, Tanuki Oko Sauce, crispy Katsuo flakes and chives, it was jus a lovely combi! 4/5

These sliders were rather interesting as the buns were not typical ones but Katsu-Crusted Brown Butter ones! These lovely buns were filled with thinly sliced sirloin steak pan fried in Tanuki's signature Yakiniku sauce topped off with truffle mayo & umami gruyere, accompanied with fresh greens and tomato! Worth trying cos eating a slider with such texture was a whole new one to me! 5/5

Freshly shucked oysters need no introduction! Perfect appetizer although ours only came after the mains. Yummy nonetheless.. 4/5

This was the dish caught my eye the moment I set my sight on the menu. The pan seared foie gras, US Black Angus Short Rib & Onsen Egg with Tanuki's Signature rice complemented each other so well...the truffle soy and black garlic brown butter was just like the icing on the cake!! Must try!! 5/5