It has since been a while that we had heard about the folks behind Wild Coco ever since the opening of their Circular Road and Boat Quay outlets some time back; a brand that is not known to rest on their laurels, it does seem like they had been working behind the scenes for a while on the opening of their new flagship location that is situated at the second level of Jewel Changi Airport. Wild Coco can be found in one of the shop units surrounding the Jewel Rain Vortex, being located right beside the outlet of Tutto by Da Paolo there. The design style of the outlet still sticks pretty closely to that of their Circular Road and Boat Quay outlets which places an emphasis of a nostalgic look replicating that of colonial era coffeehouses and featuring tropical murals around the walls — all that whilst blending in with the view of the Jewel Rain Vortex at the back of the entire establishment. Similar to how the menu is being structured at their other locations, the menu is split into categories dedicated to Nasi Lemak, Fresh from Wok, Singapore’s BBQ, Only at Wild Coco, Sides, Singapore Laksa by Laksa Labo, Snack Shack and Coconut Shakes & Desserts. Beverages available would include that of Drinks (House), Jewel Exclusive, Traditional Gourmet Kopi and Traditional Teh and Local Beverage.

Wild Coco has always been known to release an outlet-exclusive item with the opening of a new outlet and the outlet-exclusive Nasi Lemak at Wild Coco’s Jewel Changi AirPort flagship store would be the Ayam Bakar Nasi Lemak. Offering two (2) versions of the Ayam Bakar Nasi Lemak, there is the rendition that comes as-is, while the other version would be the Ayam Bakar Nasi Lemak with Burnt Green Chili which we have had. Wild Coco describes their Nasi Lemak to come with elements such as fresh coconut milk for its coconut rice, fresh chicken, sambal, sunny side-up, anchovies, peanut and Japanese cucumber. Going straight for the Ayam Bakar, we felt that Wild Coco had gotten their Ayam Bakar right — the chicken leg does come with a noticeable hint of sweetness from the use of Kecap Manis whilst carrying smokiness from the grilling process. Beneath that flavourful skin, the chicken leg is juicy and tender. Smothered with Burnt Green Chili, it comes with a savoury, smoky, tangy and spicy note that one would expect from Sambal Hijau — the spiciness coming at a level in which would also tickle the tastebuds for those whom are tolerable to moderate levels of spiciness. The coconut rice does come with a noticeable fragrance from the use of coconut milk that lingers at the back of the tongue; the consistency of the rice being soft and fluffy, while other elements like the sunny side-up comes with a runny egg yolk with soft egg whites and crisp brown edges without any undesirable odour from overused oil. The anchovies do come crisp, while the accompanying sambal carries a hint of sweetness with a spicy kick that also tickles the tastebuds for those whom are tolerable to moderate levels of spiciness.

Visitors should be one of the cafes that one would come across if scrolling around social media in recent times — these folks had most certainly made their mark in the local F&B scene despite it being a new entrant considering the number of posts about it on social media that is going around. Situated at the foot of Blk 7 Tanjong Pagar Plaza, Visitors takes over the former premises of the now-defunct Badaro Korean Seafood — other dining establishments within its vicinity would include that of the outlet of DOPA and Lad & Dad. Visitors is an establishment by the team behind Noci Pasta Bar at Suntec City; the interior of the establishment is an entire vibe of its own that feels like an attempt to replicate that of a cozy, minimalist living room with a Japandi touch; there is also an outdoor dining area that is decked like a patio space at the entrance as well. Being a cafe with a Korean-style element in the menu, the food menu is split into sections dedicated to Croissant, Brunch and Dessert, while the beverages menu is categorised into segments such as Coffee, Special, Tea, Wine and Beer.

Due to the number of items unavailable in the Brunch section of the menu by the time we had made our visit to Visitors on a weekend before 12 noon, we found ourselves going for the Croissant Butter Selection — this essentially an item in which features their butter croissants being sliced into halves with patrons having the ability to choose between two (2) different toppings to go along with the halved croissants. For our order of the Croissant Butter Selection, we went for the Honey Ricotta and the Prosciutto & Arugula options; the latter coming as a chargeable option that requires a top-up of $1 above the default base price. The Honey Ricotta would be the crowd-pleaser between the two toppings that we had opted for — the butter croissant on its own would fit well for those whom do not like their croissant to be too buttery; it does however come pretty light and crisp, while the airy, laminated interiors of the pastry does make it a light vehicle to have alongside the toppings above it. The ricotta cheese does come smooth and rich; it does seem to carry a creamy consistency, though not particularly heavy nor cheesy flavour-wise and pairs very well with the drizzle of honey that gives everything a light hint of floral sweetness for a contrast of flavours. Meanwhile, the Prosciutto & Arugula will appeal to those whom are into savoury flavours more; the butter croissant is lightly drizzled with olive oil, whilst the prosciutto provides the saltish-ness that one would typically expect out of cured meat — the inclusion of arugula adding a slight bitterness to cut through the savouriness with a sprinkle of pepper and salt to bring the other elements to taste. A very simple item that works well as a light munch whilst at Visitors.

For those whom have been lurking around social media for quite some time, the name Bueno Bueno might have come across rather familiar — these folks are a pretty new entry to the local F&B scene, having opened their very first location not to long ago within the National
University of Singapore’s campus within University Town (UTown). These folks do seem rather eager to expand their operations even though they are pretty fresh as a concept; they had since opened their second outlet at CIMB Plaza, taking over the former premises of the now-defunct Bar Pho there. Being an establishment notable of serving up Mexican fare, Bueno Bueno is known to serve up burritos, burrito bowls and tacos at their NUS UTown location; it was noted that the CIMB Plaza outlet only serves up a variety of burrito bowls during our visit, though there is an entire condiment bar that patrons can help themselves to to add on other elements to their burrito bowls at no extra charge. Bueno Bueno also serves up a couple of side dishes to complement their burrito bowl offerings as well for those whom wish to share something around the table.

Bueno Bueno does not describe the elements that comes with their burrito bowls; with that being said, our order of the Ancho-Grilled Pork Belly Burrito Bowl features the Spiced Butter Lime Couscous; a chargeable add-on of $2.90 on top of the base price of the burrito bowl (the default carb option here would be the Signature Rice). Apart from the Ancho-Grilled Pork Belly, the burrito bowl also does come with a side of Nachos and Salsa by default. Digging into the burrito bowl, the Spiced Butter Lime Couscous carries a savoury note with a slight hint of zing from the inclusion of lime; the Spiced Butter Lime Couscous carrying a refreshing hint of herbs that kept things pretty light and tasty — something which we could definitely go on and on with even on its own. The Ancho-Grilled Pork Belly came in a way featuring strips of pork that has been grilled to come with a slightly smoky note amidst the savouriness; each piece does come tender and juicy with a consistency similar to that of pork jowl — the inclusion of Salsa Verde adds a zippiness and a zing that cuts through the meatiness, while the pork does not come with any undesirable porky stench. The added salsa on the side adds a refreshing burst of flavours and a little bit of crunch with the use of diced tomatoes and onions, while the Nachos adds an element of crunch with notes of corn to the burrito bowl.

The folks at Desert Dessert don’t seem to be resting on their laurels of the late especially after the opening of their brand new location at Siglap right after the closure of their founding outlet in Ang Mo Kio — it does seem that the brand is undergoing a revamp to progress towards the next phase. Their newest location is situated at HillV2 which is a short walking distance away from Hillview MRT Station — they had taken over the former premises of the now-defunct Kaijou on the ground level of the mall. This would be Desert Dessert’s largest location yet as compared to their locations at Ang Mo Kio, Lengkok Bahru and Hillview. In terms of the branding of their HillV2 location, this outlet is decked in a way that is more aligned towards the image that they have adopted since the opening of their Siglap location. With the opening of their HillV2 location, brunch dishes make a return to the menu at Desert Dessert at this outlet — the menu is split into sections dedicated to DD Signatures, Salads & Bowls, Egg & Toast and Sides & Extra; this would be on top of the range of cakes and gelato that its other locations serves up.

The Chili Crab Soft Scrambled Eggs on Toast is one of the dishes that had caught our attention whilst skinning through the menu; this is an item that is listed under the DD Signatures section of the menu, and is a dish that is described on the menu to come with elements such as soft scrambled eggs and pistachio milk bread. It is not difficult to notice from the menu at Desert Dessert that there does seem to be quite an emphasis on the use of Pistachio as a core ingredient in its various offerings, and that the pistachio milk bread itself is also an element that is widely used in their other brunch dishes as well. The pistachio milk bread from Desert Dessert does seem to bear a consistency that is slightly more similar to that of a Focaccia; a little more airy and spongey on the inside, though it does feel more moist and softer than a typical Focaccia at the same time. One could also note the swirls of green amidst the bread that comes from the use of pistachio in the making of the bread, though this doesn’t seem to add much to the bread flavour-wise and especially so considering how the drenching of the chili crab sauce pretty much made the bread even softer and also easily covered off most of the flavours of the bread itself. The scrambled eggs that comes atop the bread was soft and fluffy, while the chili crab sauce does come with a hint of sweetness, tanginess and light hint of spiciness that should be manageable for those whom are tolerable to lower levels of spiciness — replicates the flavours of the local favourite dish pretty well and even comes with wisps of egg white that gives it the correct look. There are some cherry tomatoes found atop the sauce that also helps add a refreshing, tangy burst to the Chili Crab Soft Scrambled Eggs on Toast.

Old-timers around the local F&B scene would probably find this name pretty familiar — established in 1997, Chilli Padi is a dining establishment that is first founded at Kim Tian Road. The brand has come a long way since; whilst their Kim Tian Road location has since ceased operations a long time back, Chilli Padi has continued to make its mark in the Singapore F&B scene with the operations of their Chili Padi Nonya Restaurant in Joo Chiat all these years — there is also the now-defunct Chilli Padi Nonya Cafe that used to operate within National University of Singapore’s campus at Heng Mui Keng Terrace that had shuttered in February 2026. With the closure of Chilli Padi Nonya Cafe, Chilli Padi has found new digs within The Rail Mall for its latest concept named Chilli Padi Tok Panjang — they occupy the same space that was once occupied by the now-defunct Yoshi Yakiniku and Hitoyoshi Mart there. Focusing on Peranakan fare like how the brand has always been, Chilli Padi Tok Panjang is all about communal dining with traditional Nonya flavours — the menu being segmented into sections dedicated to Appetisers, Soups, Meat Specialty, Ocean Catch, Vegetables, Signature Staple and Sweet Delight. These folks also do serve up a Lunch Exclusive Heritage Signatures menu from 11am to 2pm that would work well for individual diners as well.

We dropped by Chilli Padi Tok Panjang on a weekday afternoon and found ourselves ordering the Stir-Fried Mee Siam from the Lunch Exclusive Heritage Signatures menu — Chilli Padi Tok Panjang does serve up a portion size of the dish that is more suited for communal dining as well in the Signature Staple section of its own menu; the version in the Lunch Exclusive Heritage Signatures menu is one that is individually-portioned for a single diner. Based on the description provided for the dish in the Signature Staple section of the menu, the Stir-Fried Mee Siam features elements such as stir-fried vermicelli, Taucheo (i.e. salted, fermented soybean paste), Assam and home-made sambal. Going straight for the Stir-Fried Mee Siam, we definitely enjoyed the saltish and umami notes from the Taucheo that provided a contrast of flavours of the sour tang from the Assam; the stir-fried vermicelli carrying a consistent note of both flavours all the way throughout the entire portion of the dish. Amidst those flavours would be the spiciness coming from the home-made sambal that came at a level of spiciness that should be comfortable for those whom are tolerable to lower levels of spiciness. Coming along with the dish would be some bits of beancurd puffs that provided a textural contrast, fried hard-boiled egg and prawns; the prawns being pretty fresh and carrying a naturally sweet note typical of crustaceans on its own as well.

There has been some talk on social media recently on the opening of a new beverage kiosk in Bedok — located at Blk 205 Bedok North Street 1, Crema Cloud is situated not far away from Bedok Bus Interchange / Bedok Mall / Bedok MRT Station; the same block also is home to a MIXUE outlet as well. Crema Cloud is the latest beverage kiosk to have opened its doors around Bedok — this comes after the likes of other establishments such as Koffee Kollective, Bumi Brew, Seasonal Brew and Bench Barista; all of which situated in different parts of Bedok. Operating as just a takeaway kiosk, Crema Cloud only occupies half the size of the typical HDB shophouse unit; the entire establishment having been decked out in white for a clean and minimalist outlook. Unlike Koffee Kollective, Bumi Brew and Seasonal Brew, Crema Cloud only focuses on espresso-based specialty coffee for its coffee offerings; otherwise, other beverage options available at Crema Cloud would consist of beverages classified into sections dedicated to Matcha • Houjicha and tea.

During our visit to Crema Cloud, we went for the Spanish Latte — this is an item that is being listed in the Coffee section of the menu and is available in both iced and hot formats; our order was made for the item to come iced. The Spanish Latte is one of the better ones that we had come across thus far; the coffee definitely provided a caffeinated punch here being sufficiently bold for a perk-me-up; the tasting notes being a cuppa that comes with an earthy and roasty flavour profile whilst coming with a good proportion of milk as a latte for the balance. Since the Spanish Latte is also known to come with a splash of condensed milk to sweeten things up a little by default, the Spanish Latte from Crema Cloud did come feeling pretty adequately sweet with the condensed milk having integrated well into the cuppa as well.

Was scrolling around social media and got to know about the existence of So Good Nasi Lemak in the Meetup coffeeshop at the foot of Blk 352 Clementi Avenue 2 — these folks do seem like quite a recent addition to the coffeeshop. To those whom are familiar with the address, So Good Nasi Lemak is located within the same neighbourhood as 353 Clementi Avenue 2 Food Centre; the coffeeshop is also the same one that houses Hoy Yong Seafood Restaurant. Located in one of the stalls in the middle of the coffeeshop, So Good Nasi Lemak is a stall that is hard to miss considering the bold design of its signage; whilst the establishment does seem to serve its Nasi Lemak offering in sets, patrons do get the flexibility of adding on other items that are available which are displayed in the display case at an additional cost should they fancy doing so.

So Good Nasi Lemak does not describe the elements that are included with their Nasi Lemak; with that being said, it can be observed from our order of the Nasi Lemak with Chicken Wing — this comprises of the usual suspects such as the sambal chili, peanut and anchovies, sunny side-up, as well as cucumber slices that would accompany that of the coconut milk-infused rice and the chicken wing; there is also the inclusion of fried crumbs on the side that is similar to that of the hushpuppies that comes with the offerings of fried fish / fried chicken with fries at Long John Silvers, while we opt for the addition of a Begedil for our order. Digging into the coconut milk-infused rice first, the rice does come with a soft and fluffy consistency — there is definitely evident notes of coconut milk amidst the rice that one can detect at the back of the tongue as well. Pairing it up with the sambal chili, the sambal does carry a sweet note though also comes with a fiery punch; the portion of sambal chili served with the Nasi Lemak also does come across as pretty generous at the same time as well compared to what one would expect to find from other establishments — the best way to enjoy the coconut milk-infused rice is to have it with the sambal, anchovies and the fried crumbs all in one spoonful. The fried chicken wing that accompanies the Nasi Lemak with Chicken Wing does marinated with turmeric for an extra flavour; considering how these were pre-fried ahead of time when we visited So Good Nasi Lemak for dinner service, the chicken wing did feel like it lost quite a bit of moisture — not quite as juicy nor tender as what we had expected it to be, while the batter is also a little bit on the thicker side. Sunny side-up does come with a runny yolk and a soft egg white without any undesirable notes of overused oil, while the anchovies remain crisp without being overly salty as well.

Have been going around Asia Square for quite a while and noticed the hoardings for Mimmo being there for quite a while when the dining establishment was undergoing its renovation phase. The establishment had opened its doors pretty recently — Mimmo is a brand hailing from Hong Kong that is being brought into Singapore by the same people behind Liberty Singapore that is also being other F&B brands such as Ho Tak Kee, Qi House and Forbidden Duck. Mimmo takes over part of the premises that was previously tenanted to the now-defunct The Exchange; this makes them being located just below Food Garden at Asia Square on the ground level. Mimmo does comprise of both indoor and outdoor dining areas — the indoor dining area consisting of several different types of set-ups that would work well for those looking for a light bite or having a full meal, while proper dining tables and chairs are used for the outdoor dining areas. Mimmo is a bakery at heart; helmed by Chef Domenico Giammarella, the brand fuses the use of Italian and French baking techniques whilst incorporating Hong Kong flavours into their final product. Despite its focus on breads, danishes, cakes and other bakes, other food offerings at Mimmo includes sandwiches and pastas as well — works well for those whom are looking for something more substantial during their visit here.

If anything, the Pistachio Polo Bun is probably the item that encapsulates the entire concept of what Mimmo is all about — an item that sees the fusion of both French / Italian elements with a strong Hong Kong influence that can pretty much answers to the character of Mimmo as a dining establishment. As with how one would expect a typical Polo Bun to be served, the Pistachio Polo Bun does come with a crusty layer above the bread on the top, though the crusty layer doesn’t come with the same lines as one would see on a typical Pistachio Polo Bun — rather, the crusty layer comes as a smooth surface throughout. Taking a bite into the Pistachio Polo Bun, the bread does come with a firm bite; there is a whiff of fragrance coming from the bun itself, while the crusted top does come with a slight hint of milkiness — not quite as buttery nor sweet as what one would expect out of a typical Polo Bun. The Pistachio Polo Bun is well-filled with pistachio-infused pastry cream within; the consistency of the pastry cream being pretty smooth and luscious and carried an evident hint of the nut amidst the creaminess, though not overly sweet nor jelak at the same time.

Rumah Makan Minang probably is an establishment that does not require much introduction especially for those in the Muslim community here — a brand with its roots starting in the 1950s, Rumah Makan Minang has been serving up Minangkabau cuisine such as that of Nasi Padang and Beef Rendang at the corner shophouse unit along Kandahar Street since the 1970s. The establishment had expanded its operations into a second location at Our Tampines Hub in the 2010s, though these folks seem to be at it again with the opening of their new kiosk concept named Kios Minang in The Factory block of New Bahru in recent times — thus would be the same area in which one would be able to find other stalls such as that of Laifabar, Kulon, Sushiro and Orh Gao Peh Gao there. Considering how the space around Kios Minang is being set up within New Bahru, Kios Minang does feel like a food court stall within a food hall — it also means that Kios Minang does serve up a slightly more limited menu as compared to their Rumah Makan Minang locations. Apart from serving up Nasi Padang and sides like Tahu Telor, Ikan Pepes, Ayam Bakar and Sup Buntut, Kios Minang serves up a Nasi Padang Wrap as well.

The Nasi Padang Wrap is an item that is exclusively available at Kios Minang — there are three (3) variants being offered being namely the Beef Rendang, Ayam Bakar and the Gulai Nangka. Based on the description of the item given on the decals on the facade of the stall, the Nasi Padang Wrap also comes with elements such as Tortilla, Mix Rice, Pico De Galo, Sambal Belado and Gulai. Touted as a “healthier way to enjoy Nasi Padang”, the Nasi Padang Wrap does feel like it had taken some inspiration from the Mexican burrito. Opting for the Gulai Nangka variant, this would be the one that features jackfruit considering how Gulai Nangka translates to Jackfruit Curry which comes with a soft and fibrous texture that replicates that of meat. The Nasi Padang Wrap does come tightly-packed with quite a generous load of carbs; mix rice here does seem like a mix of both white and brown rice — the rice being drenched with Gulai (i.e. curry) for flavour. The Gulai would be the same gravy as what is being featured in the Gulai Nangka; the curry being rich but not too heavy, though the wrap didn’t feel particularly spicy considering how there is an inclusion of Sambal Belado here. The inclusion of Pico De Galo helps to keep the Nasi Padang Wrap refreshing — the mix of diced tomatoes, red onion, cilantro and lime juice cuts through the carbs and gravy whilst also giving a refreshing crunch at the same time.

The name Onori should be ringing some bells for those whom have been following us for quite a while — we had visited these folks when they had first opened their doors at Telok Ayer previously. It does seem that the folks behind the brand is ready for the brand’s expansion — they have recently opened a second outlet in the Basement 2 level of orchardgateway. Onori takes over the former premises of the now-defunct LEMOONTEA there — other notable dining establishments which one can find in the same area would be that of EatAlley. The orchardgateway location of Onori is bigger than that of their first outlet at Telok Ayer; this also means a more spacious seating area for dine-in patrons comprising of typical dining tables and chairs as well as counter seats. With the concept and the brand being heavily focused on Japanese handrolls, Onori serves up their handrolls in sets of 3s, 4s and 5s — this would come with a beverage on the side, while patrons can also opt to add a Crab Roe Chawanmushi and Nori Butter Miso Soup on the side as well. Patrons whom prefer to have the handrolls ala-carte can also get to purchase them individually as well.

We went for the Handroll Set (5 pieces) and opted for the Bay Scallops Handroll, Chicken Nanban Handroll, Chicken Tsukune Handroll, Miso Gindara (Black Cod) Handroll, and the Spicy Salmon Handroll — our choice of beverage was the Yuzu Jelly. The items in which that required a top-up above the base price for the Handroll Set (5 pieces) would be the Bay Scallops Handroll, Miso Gindara (Black Cod) Handroll and the Yuzu Jelly beverage. Amongst the handrolls that we had ordered, our favourite would be the Spicy Salmon Handroll; this would be described in the menu to come with elements such as Ikura, Mala Salmon Skin, Sesame & Chili Oil, Negi and Toasted Sesame Seeds. The Spicy Salmon Handroll is a simple handroll that would satisfy those whom especially love their sashimi bowls and sushi — the piece of seaweed does come with a plastic wrapper which all the rice and all other elements come above that patrons would need to slide out; a pretty thoughtful touch that allows for easy eating of the handroll. Here, the sushi rice does come not overly sweet and with a slight savoury note, yet firm and holds up its shape when bites are taken into it; the raw cubes of diced salmon being marinated with Sesame & Chili Oil for a savoury and fragrant note, while the Mala Salmon Skin gives a saltish crunch for textural contrast against everything else beneath — the Ikura giving a popping sensation with an umami note at the same time. Definitely a crowd pleaser, and one of the handrolls to order whilst at Onori especially if one is going for the set.

International Plaza is probably better known for being an office tower with a retail podium in its first level that is filled with a myriad of F&B options to satisfy the hungry office workers of the Central Business District — with that being said, the building also does feature a fair share of dining options in the second level; these dining establishments mainly offers Japanese fare despite some of them serving up local and Korean fare as well. One of the latest additions to International Plaza would be Ichiwan Don — these folks can be found at the second level of International Plaza being located in the same area as where one would be able to find Enishi. Ichiwan Don does have a good amount of dine-in seats that features a mix of seating around the counter as well as regular dining tables and chairs. As the namesake of the establishment suggests, Ichiwan Don is an establishment that focuses much of its Donburi options — it does offer Donburi featuring raw fish as well as those that come with cooked elements; those whom prefer noodles can also find two Ramen dishes on the menu as well. Ichiwan Don also does offer some side dishes too on its menu.

The Donburis at Ichiwan Don are being sold as a set; this also means that all Donburi orders do come with a salad as a starter, a bowl of miso soup and a small platter of fruits. Ichiwan Don does not describe the elements that comes with their Donburi offerings; with that being said, it can be observed from our order of the Bara Chirashi Don that the dish does come with an assortment of diced raw fish mixed with Takuan (i.e. Japanese pickled Daikon radish), cucumber and Tamago — all of which being topped off with Tobiko (i.e. flying fish roe) and Negitoro (minced raw tuna). Everything sits above sushi rice that has been sprinkled with Furikake over the top. Digging into the bowl, the assortment of raw fish does come pretty chunky and fresh; there is a good variety of fish that gives a slight variance of textures and flavours while the inclusion of Takuan and cucumber adds an element of crunch and kept things refreshing especially with the former giving a slight tang — the Tamago being the element that provides a softer texture with a sweeter note from the use of Mirin (i.e. Japanese cooking wine) during the preparation process. The Negitoro adds a more fibrous texture to the Bara Chirashi Don — a big plus here considering how most Bara Chirashi Don from other similar establishments would likely having skipped this element, while the flying fish roe gives the entire bowl a popping sensation as one chews into them. The diced cubes of raw fish does come slightly chilled, and this goes well with the room temperature sushi rice that also helped to maintain the temperature of the raw fish — the sushi rice being pearly and sufficiently sticky with a slightly sweet note also from the addition of Mirin in the preparation process, while the Furikake gives the rice an extra umami touch.

Jason Niang Dou Fu is a name that most might find familiar especially if one passes by the Beach Road area often — these folks had been operating there for quite an number of years though it does seem that the brand is currently expanding their operations around the island. They had recently opened a new location at the basement of Sembawang Shopping Centre; they had taken over the former premises of the now-defunct location of Fun Toast there. The location of Jason Niang Dou Fu within Sembawang Shopping Centre marks the brand’s first location situated in a shopping mall — the interior of the space is decked in a rather similar theme to their very first location as well. The style in which the Yong Tau Foo is being served at Jason Niang Dou Fu is the sort where one can pick and choose their desired components with flexibility to choose between a wide variety of sauces / soups to go along with their Yong Tau Foo; they also do offer a wide variety of noodles for patrons to pair with their order as well. Beverages available are limited to the bottled and canned beverages — all that with a number house-made beverages available in a separate fridge as well.

One thing worth noting for the Yong Tau Foo that Jason Niang Dou Fu serves up would be the type of sauces / soups that one can opt for to go with their order. Whilst there are the usual options such as Tom Yum Soup, Laksa, Tomato Soup etc. that Jason Niang Dou Fu serves up apart from the dry variant, there are also options such as the Chili Crab Sauce and Chye Poh Sauce that they do offer. For our order, we went for the Chili Crab Sauce and paired it up with the Mee Sua on the side for our choice of noodles; elements that we had picked included the stuffed ladyfinger, stuffed Bittergourd, eggplant, spinach, Crispy Taro and the Shrimp Vegetable Tempura. One thing worth noting about the Assorted Yong Tau Foo Set at Jason Niang Dou Fu is how the minimum number of pieces of Yong Tau Foo is set at 5 pieces. The highlight for us was the Chili Crab Sauce here — this definitely looked quite like the real deal with the wisps of egg white swirling in the sauce; the sauce also did came thick enough whilst also carrying a sweet, tangy and spicy kick that replicates closely to what one would expect out of an actual Chili Crab dish from a seafood restaurant. This went surprisingly well with all of the Yong Tau Foo elements that we had chosen, though the star amongst the Yong Tau Foo items we had picked was the Crispy Taro — think something of the likes of Taro Dumpling that one can find at a dim sum establishment but with a thicker deep-fried batter encasing the smooth taro paste filling within; the taro paste being smooth and almost akin to that of Yam Paste / Orh Nee with a slight note of earthiness from the yam as well. With its rather interesting take and execution of Yong Tau Foo here, Jason Niang Dou Fu is definitely a spot we would look forward to visiting again another time!