Tanjong Pagar Plaza is pretty much a treasure trove for hidden F&B establishments even outside of the hawker centre component of the complex — while most of the establishments in there have been operating for a while, Bill’s 8 Cafe had recently opened at the second level of Blk 1 Tanjong Pagar Plaza. They are conveniently located right beside one of the staircases / lift lobbies of the HDB block; they are also neighbours with Chef Yamashita which is best known for its Japanese-inspired bakes that has been operating in the same block for a while. Bill’s 8 Cafe does have a long history in the F&B scene in Singapore — the establishment is by the same folks behind Eight Cafe & Bar at Bukit Pasoh; they had also previously ran the previous iteration of MOD Cafe within MOD Hair Salon at Kuo Chuan Avenue before returning to BBC — Beats Bites Cocktails that had taken over the former premises of Eight Cafe & Bar for their afternoon operations. Bill’s 8 Cafe in its current iteration at Tanjong Pagar Plaza is a tighter space — this is also in line with their vision of being a simpler establishment serving up less complex food whilst still focusing on their espresso-based specialty coffee offerings. The food menu here is split into sections dedicated to Light Lunch, Bread and Toast, and Sourdough Waffle during our visit — beverages available are split between Coffee and Non Coffee sections.

The Smoked Tomato Chicken Melt is an item that is listed under the Light Lunch section of the menu. It can be observed from our order that the Smoked Tomato Chicken Melt is served in a format of a sandwich. It can be observed from our order that the Smoked Tomato Chicken Melt comes with elements such as lettuce, melted cheese, smoked tomato puree, chicken breast slices and some chickpeas — all that in between sourdough toast that is baked by themselves which is also a specialty here. Sinking our teeth into the Smoked Tomato Chicken Melt, it does seem like the sourdough here is done on the lighter side; easy to chew, softer and fluffier than most other sourdough bread that we have had elsewhere — it also carries a lighter tang that stems from the fermentation process in the making of the sourdough as well which does not interfere with the other elements within the sandwich. The sliced chicken breast does come in thin slices which makes it easy to chew; each slice also smothered in the smoked tomato puree for a zesty, tangy and refreshing note that adds flavour to the otherwise plain chicken breast. The addition of melted cheese gives the sandwich an added touch of savouriness but it is the inclusion of chickpeas which was particularly interesting — gives a soft bite and a hint of earthiness that adds more flavour complexity to the entire sandwich as well.

For those whom have been keeping tabs to our posts in recent times, one would probably have got to learn about the aggressive expansion of Desert Dessert; no doubt the establishment may have closed its founding outlet at Ang Mo Kio near Mayflower MRT Station not too long ago, but the brand had also refreshed its entire look and offerings with the opening of their new locations at Siglap and Hillv2. These folks had recently opened another new outlet at Lentor; they are located within the Cold Storage Fresh outlet at Lentor Modern which sits right atop Lentor MRT Station along the Thomson-East Coast Line. Their set-up within Cold Storage Fresh is near the checkout area — this is also their very first location in which that is not run as an independent store on its own. With that being said, it is interesting to note that there is a small space catered for those whom intend to dine-in. Given the limited space around for this outlet, the offerings at their Lentor location is not as extensive as what is being served up at their Hillv2 location; the outlet at Lentor serves up selected flavours of gelato that can be ordered in a cup or in a cone, or with a waffle — there is also quite an extensive selection of cakes that are being offered here as well. Beverages offered at the Lentor outlet is segmented into categories such as Coffee & Cocoa, and DD Signatures.

The Kuro Matcha Mochi Cake is one of the few cakes of which are being stocked within the display chiller during our visit to Desert Dessert — Desert Dessert did not describe the elements included in each cake on the description card placed in front of the respective items I the display chiller, though it can be observed from our slice of the Kuro Matcha Mochi Cake that the cake features black sesame-infused pastry cream, matcha-infused pastry cream, mochi, black sesame-infused sponge and Sesame Tuile. If there is anything that we can commend about the cake, it is probably how the cake isn’t too sweet for a start — there is definitely a light hint of the roast-y notes of sesame that is well-complimented by the bitter undertones of the Japanese tea. With all that being said, it does feel like this slice of cake has been sitting around the display chiller for some time; the pastry cream seem to have lost a little bit of its original consistency being slightly less smooth and creamy as one would expect it to be; the mochi was quite a letdown with its consistency being almost no different to the sponge cake itself with no chew nor stretching effect that one typically thinks about when mochi is being mentioned. Equally disappointing would be the Sesame Tuille; this turn out become quite a soggy, wet and sweaty slop that lacked any crispness which was a little off-putting to say the least. Considering how the quality of their cakes are being compromised at this outlet, perhaps it is better to opt for their gelatos that are churned fresh at this location which would also be more representative of the experience of Desert Dessert outlets elsewhere.

Was going around Marina One and got to learn about the existence of new establishment that had found home within the basement of the building — taking over the former premises of the now-defunct Feng 丰 is another dining establishment named Janet’s Pinsa & Tiramisu. These folks can be found situated across from 88 Cafe which also houses the outlet of 88 Hong Kong Roast Meat Specialist there; they are also relatively close to the lift lobby leading up to the West Tower and also the entry / exit of the building that directly links up with Shenton Way MRT Station on the Thomson-East Coast Line. Janet’s Pinsa & Tiramisu does seem to have taken over the furniture and fittings that are left behind by the previous tenant, adopting a red and white colour scheme throughout the establishment though there are attempts to give it a slightly more Italian touch with the use of photos of Italian scenes and sights on the walls for a bit of difference. As the namesake of the establishment suggests, Janet’s Pinsa & Tiramisu focuses on their Pinsa and Tiramisu offerings — the former of which coming with various toppings while both offerings are also available in a variety of sizes to suit different patrons’ needs and occasions as well.

The Mortazza would be one of those Pinsa offerings that would likely attract the attention of those whom prefer their Pinsas to come not too heavily with cheese — the menu describes the Mortazza to come with elements such as Pinsa Base, Tomato Sauce, Extra Virgin Olive Oil, Mozzarella, Fresh Basil and Mortadella with Pistachio. For those whom are not aware, there are some differences between a pizza and a Pinsa — the latter originates from Rome and uses a dough with more hydration; sometimes also being fermented for a longer period of time. The difference does show in the Pinsa here where the Pinsa base is definitely more airy, light and crisp as compared to standard pizza dough — this makes it quite easy to have even despite how hefty and dense the Pinsa base looks. Spread atop the Pinsa Base would be the tomato sauce which gives the Pinsa Base a slight tang, while the melted mozzarella does add a touch of savouriness that also helps bridge between the Pinsa Base with the Mortadella on the top that comes with another dimension of savouriness typical of cured meat. The addition of the Fresh Basil over the top not only adds on a note of herb-y fragrance and sweetness, but also adds a visual contrast for an aesthetic appeal as well.

EON Shenton is often considered to be a building on the far end of Shenton Way but the opening of the new Prince Edward Road Station along the stretch of Circle Line Stage 6 now makes the building situated within walking distance away from a MRT Station. One of the most notable recent additions to EON Shenton would be that of MOOF — for those whom are not aware, MOOF is an establishment that had first started out as a home-based business first known as Poof Cafe; MOOF having been conceptualised as a specialty matcha bar with the folks behind Mori Matcha which is an online-based business retailing matcha / houjicha and related peripherals. With MOOF being an actual brick-and-mortar space occupying retail space within a commercial building, MOOF operates as a cafe with limited dine-in seating — most of the dining area is situated outside the establishment but there is a single table that is situated within the premises as well. The main offerings at MOOF is undoubtedly the range of specialty matcha / houjicha beverages which are highlights here, though MOOF also does serve up a limited variety of bakes to pair up with their beverages.

We visited MOOF on a weekday afternoon and it does seem like the only bake left for the day during our visit was the Okinawa Black Sugar Madeline. As compare to most other Madelines that we have had from other establishments, the Okinawa Black Sugar Madeline at MOOF definitely felt lighter and fluffier — not quite as dense as what we had expected and thus missing of that slightly crisp exterior that some would be looking for since this was a little more cake-like in some aspects. Nonetheless, it does seem like MOOF’s Okinawa Black Sugar Madeline is inspired by the Okinawa Black Sugar Steamed Cake that can be found occasionally at the food halls of Isetan Scotts and Takashimaya whenever they make their pop-up appearance in those places — each Madeline comes with a clump of Okinawa Black Sugar embedded in the middle of the Madeline; this does add a bit of a deep earthiness and sweetness akin to that of Gula Melaka without making the Madeline feel overly sweet. The lightness of the Madeline also meant that the Madeline had a texture that was less clumpy and easier to swallow in general — an easier eat that might be preferred by those whom usually find Madelines a little unappealing for their dense nature especially towards the middle. A good pairing to go for with the various Matcha / Houjicha items that they have to offer!

There does seem to be quite a fair bit of talk on social media on the opening of Daily Artisan & Bakery at People’s Park Complex recently — these folks took over the former premises of the now-defunct Dough Magic outlet that was situated within the shopping gallery of the building itself. The establishment is decked in a format where it has a dual frontage — one side of which caters to those whom are taking away their various bread offerings, while the other has a counter that features an espresso machine; one can also find a small dine-in area at this side which patrons can use to enjoy their purchased bakes from Daily Artisan & Bakery on the spot. Daily Artisan & Bakery’s offerings include a wide variety of breads and pastries, though the emphasis here based on social media posts about the establishment does seem to revolve around their rose-infused pastries typical of those that one would find in Yunnan, China — there is also a focus on sourdough based on the marketing collaterals describing about sourdough in general as well. Beverages available at Daily Artisan & Bakery are split into categories dedicated to Coffee, Fruit Drinks & More.

Not sure if it was due to strong demand or if the establishment was ill-prepared but we did find it rather appalling that Daily Artisan & Bakery had only five (5) items available when we dropped by on a weekday early afternoon after lunch; of which the quantity levels of most of the items that they have to offer are also running quite low. It is also noted that none of the items available were part of the listed Popular Pick and Best Seller items as shown in their marketing collaterals. The Seasalt Anchor Butter Roll was one of the few items that were still in stock at the time that we had visited Daily Artisan & Bakery. This felt like an item that felt particularly uninspiring amidst all the hype surrounding Shio Pans of the late — whilst many establishments around seem to be serving up Shio Pans in their own style that distinguished their offerings from that of other similar establishments, the version served up at Daily Artisan & Bakery felt quite run-of-the-mill and forgettable otherwise. The bread does come in a lighter consistency than most other Shio Pans we have had elsewhere with a bit of tension to pull apart, but aside from the buttery notes with some salt crystals that attempted to enhance the flavours of the bread further, the lack of a toasted bottom made this felt more like a soft roll than actually a Shio Pan. Seemingly a soulless establishment if one strips it away of its rose-infused specialty bakes out of its menu.

Was scrolling around social media and got to learn about the new Stash that is situated at 3 Kelantan Lane. The social media bio of Stash describes it to be a pop-up; an indeed, the set-up of the hole-in-the-wall space for Stash does look like a peculiar oddity as compared to most other cafes situated elsewhere in proper shop units. Taking up a small corner space within 3 Kelantan Lane which also houses another business named Tela, Stash is pretty much a hole-in-the-wall with an interesting dine-in space situated in the middle of the walkway — the establishment makes use of the gap in between the pillars to install a table that is paired with some patio furniture to allow patrons to sit around to enjoy their cuppa, while benches with small tables are also set up near the counter to accommodate for more dine-in patrons. Despite the limited space it occupies, the personality of whom runs the cafe does shine through with its decor being pretty cheeky and playful which evokes an element of fun. Given the amount of space it occupies, the emphasis here does seem to be pretty much on their beverages — these are split into sections dedicated to Coffee and Non-Coffee, though they do also serve some light bites on its Food menu which is restricted to either the Cardamom Loaf and Croissant.

We were pretty intrigued with the Cardamon Loaf when we first skimmed through the menu at Stash; whilst buns infusing cardamom rather than that of cinnamon had caught on being a little more commonplace at artisanal bakeries and specialty cafes these days, it was pretty much the look of the Cardamom Loaf at Stash that really caught our attention. All pastries at Stash are heated up upon order by default — props to the folks behind Stash for looking into details like that which do matter. What we quite liked about the Cardamom Loaf here is how it does come with “cubes” that carry a texture that is similar to that of danishes — light, crisp and buttery. Going deeper into the loaf, the bottom does come with a bread-like texture; there is definitely a hint of cardamom within the bread that gives it an evidently spiced note without being too intense or overwhelming. Closer to the base of the loaf was where things start getting interested with the bread coming with a slightly sweet glaze that came with a slightly floral note; gives an extra contrast of flavours that really compliments those spiced notes even further — makes it something that we demolished in no time especially considering how we just simply can’t get enough of it

Was going around the higher floors of Far East Plaza when we did notice a rather unfamiliar sight that hinted of a new F&B establishment that had recently just moved into the mall — taking over the former premises of the now-defunct outlet of Xiao Nong Tian Putian Cuisine 小农田•莆田菜 there is Mighty Kopi. Mighty Kopi does look more like a mom-and-pop style of dining establishment; the furniture and fittings as well as its entire setup being more functional than for form. With that being said, the space is still relatively well-decked for the comfort of its patrons with a mix of booth seats as well as stools and dining tables that are used throughout the establishment; there are also quite a decent amount of space to accommodate a sizeable number of dine-in patrons as well, while most of the dining tables and chairs are moveable to allow for configurations that would suit both big and small groups that might visit the establishment. Mighty Kopi primarily serves up local fare for its hot food offerings which is split into sections dedicated to Hakka Hand Torn Noodles, Laksa, Nanny’s Home Delights, Wok Hey Delights, Toast, and Sides — there is also an offering of Sandwiches and also a variety of pies / puffs stocked in a basket at the counter as well. Beverages available at Mighty Kopi are categorised into sections such as Kopi, Teh, Other Drinks and Special Coffees.

Mighty Kopi does allow for quite a fair bit of customisation for their Hakka Hand Torn Noodles offerings; patrons do get to make a choice between various types of noodles such as that of Meehoon Kueh, Ban Mian, You Mian, Ke Kou Mian or Yee Mian, while one can also opt for whether they would like their order to come with Meatballs Only, Fishballs Only or both Meatballs + Fishballs. Patrons also can choose to go for the Soup variant or the Dry variant of the dish, and Mighty Kopi describes their Hakka Hand Torn Noodles items to come with homemade minced meat, Napa Cabbage, spinach and egg. For the dry variant of the Hakka Hand Torn Noodles, the afore-mentioned elements all come in a separate bowl of soup. We went for the dry version of the Mee Hoon Kueh, opting for the Meatballs Only variant. The Meatballs Only Mee Hoon Kueh (Dry) comes tossed in dark sauce — there is also the inclusion of Ikan Bilis and clusters of minced meat as well. Giving the Mee Hoon Kueh a good toss, the dark soy sauce does give the Mee Hoon Kueh a deep, earthy and savoury note; we liked how the Mee Hoon Kueh is handmade here considering how it does come in different shapes and sizes — each piece being chewy yet with a firm bite for good texture. The Ikan Bilis in the meanwhile adds a bit of a crunch factor and a slight hint of saltishness that adds on to the flavours of the entire dish; the minced meat carries a slight tanginess and provides a savoury note, though comes free from any undesirable porky stench — the meatballs further adds on to the meatiness with a bit of a bouncy texture for some contrast. Meanwhile, the soup on the side does come lightly savoury with a bit of a soft crunch from the Napa cabbage, while the egg does come with a jammy egg yolks that some would prefer given how it is in the bowl of soup here.

There has been quite some talk about a new cafe that has recently opened its doors at Duxton Hill lately — those whom have been passing by the neighbourhood might have probably noticed the hoardings of BAGO during its renovation phase; these folks had taken over the former premises of the now-defunct cloud. BAGO describes itself as a pet-friendly sandwich bar; it does seem that the way that the space is being laid out has pet-friendliness being put to consideration with the availability of some outdoor seating located right outside the door of the establishment. With the interior space being slightly set backwards to create a porch-esque space for the outdoor dining area, the interior does feature a small bench seating area for the space in front of the counter — there are also proper dining tables and chairs situated further into the cafe, while a large communal table doubles up as a space for larger groups to dine-in at as well. With how they had described themselves as a pet-friendly sandwich bar, the primary offering at BAGO would be its Sandwiches; other sections in the food menu includes that of the Sides and the Kids section, while beverages offered are split into sections dedicated to Spritzers, Coffees, Teas and Alternatives.

The Bingo Balaboo is the only Vegetarian option that is listed in the Sandwiches section of the menu at BAGO; the menu describes the Bingo Balaboo to come with elements such as cauliflower-quinoa patty, vegan garlic aioli, carrot puree, pickled radish, and roasted vegetables — all in between a house-made ciabatta. Taking a bite into the Bingo Balaboo, the house-made ciabatta does come crisp with a light and airy interior that also gives a good bite — a really good consistency that provides a good texture without being particularly heavy; something which definitely helped considering how hefty the entire sandwich was. The highlight here would be the cauliflower-quinoa patty which felt like an element in which much effort seems to have been placed on during the R&D process of the sandwich — the cauliflower-quinoa patty essentially felt like two distinct layers where the quinoa part was almost akin to that of a falafel with its crisp exterior and fluffy interior that carries slightly umami and nutty flavours while the cauliflower carried a lightly roast-y and smoky flavour that further compliments the quinoa patty with a soft crunch. The inclusion of pickled vegetables does add a tang and crunch, while the vegan garlic aioli and carrot puree helped add a creamy, garlicky note with a hint of natural sweetness to bring all of the elements within the sandwich altogether; the latter especially being quite a creative take for a vegetarian offering.

Was scrolling around social media and got to learn about the opening of the new Gepuk Guys — these folks are situated within the new JOFA Coffeeshop that is run by the same folks behind JOFA Mee Pok / JOFA Western which is situated at Blk 531 Bedok North Street 3. For those whom are not aware, Gepuk Guys is a concept by the same folks behind Berempah Bros; the latter being an establishment that is affiliated with Chef Derek Cheong whom was the winner of Masterchef Singapore Season 2. An establishment that targets the Muslim-friendly audience as compared to that of Berempah Bros, Gepuk Guys claims that they are a stall that does not serve lard nor pork on its signboard. One could perhaps think of Gepuk Guys as an extension of what Berempah Bros is — whilst Gepuk Guys does serve up Berempah Bro’s line-up of items under the “Lemak Series” section of the menu, the primary offering of Gepuk Guys would be the “Gepuk Series” that seems to be riding on the trendy Indonesian Ayam Gepuk that a lot of other establishments are currently offering as well.

Just like Berempah Bros, Gepuk Guys does serve up the line-up of “Gepuk Series” with a variety of different meat options; the Duck Confit Berempah Gepuk was the one that stood out to us the most (also the priciest at $16.50), though other interesting options include that of Unagi, Fish, and Grilled Squid. Gepuk Guys describe their “Gepuk Series” line-up of offerings to come with elements such as Coconut Rice, Bayam Goreng (i.e. stir-fried spinach), Mushroom Berempah, Signature Sambal Sauce, and Cashew Nut Butter. It also does come with a Fried Egg that is drizzled with Kecap Manis, though the Achar that was listed in the illustration was non-existent on our plate. We were told that our order required a waiting time of 10mins, though we only received our order near the 35min mark. It can be said that Gepuk Guys’ version of the Indonesian-style Ayam Gepuk is less traditional and is something that comes with their own twist; whilst it does come with the nutty, silky smooth and creamy Cashew Nut Butter, it is missing of the grilled cabbage that seems to be replaced by Mushroom Berempah and Bayam Goreng — the latter did provide a crispness to the dish, but the Mushroom Berempah felt like a fancy naming to Tempura Mushrooms that does provide a chunky bite like how the grilled cabbage would have done, though with a bit of bounciness and earthiness with nothing quite “Berempah” about it. The Coconut Rice suffers from the same blandness that doesn’t really quite suggest the infusion of coconut milk into the rice — quite consistent as that of Berempah Bros especially when we had first tried them out at Beauty World. We weren’t quite sure if opting for the Duck Confit Berempah was the wisest choice here especially given its hefty price point — the exterior was crisp though the duck leg wasn’t quite as juicy and succulent as we expected it to be; still decent however for those who aren’t too picky about their food in general. With that being said, we did feel that it was a little lacking of the usual brininess that duck meat tends to carry. Meanwhile the Signature Sambal Sauce was zippy and comes at level of spiciness that should be manageable for those whom are tolerable to moderate levels of spiciness — caters to the local audiences well especially given how spicy Indonesian-style sambals can get, while the Kecap Manis drizzled on the sunny side-up does come with an earthy sweetness that further adds on to the flavours of everything else on the plate.

For those whom have been following the happenings around the local F&B scene for the past couple of years, perhaps the mention of Kuro Kare may be a name that some would be familiar with. Kuro Kare is an establishment that was previously situated within the campus of Singapore Management University; they have since moved out of their former premises but have opened at a new location in the basement of Havelock II; other notable tenants that are situated there includes an outlet of KangJi Curry Mee, an outlet of Golden Mile Thien Kee Steamboat Hainanese Restaurant and Little Lady Bakes. Kuro Kare occupies a kiosk space at Havelock II though the unit it occupies does have sufficient space for a few dine-in tables as well as counter seating that overlooks its food preparation area. It serves two (2) menus; one for lunch service and the other for dinner service — the former comprising of sections dedicated to Mains, Add-ons and Sides.

During our visit to Kuro Kare, we went for the Iberico Pork Katsu Curry from the Mains section; patrons do get a choice to opt for the Value Set for the choice of their mains which sees the addition of 3pc Aged Salmon Sashimi, White Miso Negi Soup and Unlimited Genmaicha for an extra charge of $5.90 on top of the Main opted. It is noted that Kuro Kare now serves the choice of meat away from the Japanese curry rice on a separate plate — the menu describes the Iberico Pork Katsu Curry to feature a 250g slab of Iberico Pork Katsu; it is also observed from our order that there is the inclusion of pickled cucumbers and mustard coming on the side as well. Going straight for the Iberico Pork Katsu, the Iberico Katsu does come with a deep-fried batter featuring pank crumbs; very crisp and not particularly greasy — all that whilst the slab of pork was tender and juicy that it did not require any effort to chew through. The pork was free from any undesirable porky stench, though does come with a hint of natural sweetness amidst the meatiness; the sprinkling of salt further enhances the flavour of the pork, while pairing the pork with the mustard sauce on the side adds an earthy note that cuts through the meatiness quite well. Kuro Kare is probably most noted for its “black curry”; we did note that the consistency of the Japanese curry here does come a little runnier but also came at a darker shade than what one would typically expect — the result is actually quite a savoury Japanese-style curry that delivers a punch without being too starchy nor gloopy. The flavours of their Japanese curry was not too peppery, but there is a deep earthiness and light sweetness with a savoury undertone that is pretty unique — goes especially well with the short-grain rice that is sprinkled with Furikake for a slightly umami twist.

AMACHA 阿嬷茶语 probably does not need much introduction at this stage — these folks had first made their appearance in the local F&B scene with their very first location that had opened its doors at Chinatown Heritage Centre in 2025. With that being said, the brand has made its expansion to several different locations such as that at Capitol Singapore as well as at Tampines 1 since; they had just opened their newest location at AMK Hub most recently. Their outlet at AMK Hub is situated in the Basement Two level of the shopping mall; these folks had taken up a space that is rather prominent considering how it is directly situated beside the escalator landing of that level that is closest to the outlet of Malaysia Boleh! at AMK Hub. Whilst their newer outlets in recent times operate as just a takeaway kiosk, their AMK Hub location does come with dine-in seating. AMACHA is best noted for their beverages which are segmented into sections dedicated to Herbal Milk Tea, Herbal Tea and Herbal Lemon Tea, though the most notable offering that is exclusively available to the AMK Hub outlet at the time of writing would be its line-up of TCM Herbal Gelato.

The Winter Melon & Lemon Gelato is one of the gelato flavours in the line-up of TCM Herbal Gelato offerings that AMACHA serves up exclusively at their AMK Hub outlet as at the time of writing. Described as a gelato flavour that is “Citrusy • Cooling • Refreshing” based on its nameplate placed at the front of the counter, the Winter Melon & Lemon Gelato does hint of a natural sweetness with a subtle cooling sensation amidst the creaminess of the ice-cream that gave some of those flavour profiles a bit of a depth — light but refreshing without being exactly bland. The gelato does come smooth and sufficiently creamy without any undesirable icy bits within, all that whilst the lemon rinds infused into the gelato does add a little zest-iness for a slightly refreshing twist of flavours to the the winter melon element as well as the creamy base of the gelato itself.

It does seem that establishments serving up a combination of egg with rice would always be something that does seem to come by every now and then — Omu Omu is a new concept that had opened its doors fairly recently in the coffeeshop situated at the foot of Blk 206 Toa Payoh North; these folks had taken over the former premises of the now-defunct location of Liu San Jie Mee Hoon Kueh (they can be found in a new location within a Happy Hawkers coffeeshop at Blk 267 Compassvale Link). Whilst the establishment does sound like a new entrant into the FB scene, we did notice that the SG QR used for payment at the counter is the same one previously used by Liu San Jie Mee Hoon Kueh as well. Omu Omu has its menu focused on its omurice offerings, serving up a variety of sauce and protein option for patrons to pair up to create their preferred omurice dish.

For our order of the Omurice at Omu Omu, we went with the Green Curry for the sauce option whilst picking the Handmade Menchi Katsu for our choice of protein. The folks behind the counter did mention that the Handmade Menchi Katsu features a mix of both beef and pork, and we did observe that each piece is only battered and deep-fried upon order to ensure freshness when it os being served. Conceptually, the dish did remind us a little bit of our favourite offering from the now-defunct Ryotai that was probably the closest to the Green Curry with Handmade Menchi Katsu that Omu Omu serves up. With that being said, it is noted that the green curry doesn’t come with root vegetables — the green curry still carries a creamy, rich and slightly sweet note without being particularly heavy; pairs very well with the short-grain rice that comes beneath the Japanese omelette that comes atop. The omelette does come with a slightly runny texture that makes it soft, fluffy and a little creamy on its own, all that whilst the Handmade Menchi Katsu does come in a batter that strangely felt more crunchy than it was crisp — not particularly greasy while some of the juices from the meat are still being locked in; the minced meat adding a meatiness with a consistent texture that wasn’t too tough to chew through. The addition of beef does add a slight gaminess that provided a good contrast of flavours for the Handmade Menchi Katsu.