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.

The Central Business District has always have had an abundance of establishments serving up espresso-based coffee and it does seem like there is yet another contender that had entered the local specialty coffee scene there. Taking over the former premises of the now-defunct ZUS Coffee outlet at Royal Group Building along Phillip Street which is just a short walk away from Raffles Place MRT Station is Slab Coffee — these folks can be found along the same stretch of stores where one can also find an outlet of Teapulse and an outlet of Sojourner Coffee there; just to name a few. Slab Coffee does operate two (2) locations in Singapore; the other one being situated within a members-only private club named 33Club. Despite it occupying quite a decently-sized shop unit, Slab Coffee does seem to primarily serve the grab-and-go crowd; the available bench seatings within the space does come with padded cushions, though it is noted that the establishment doesn’t have any tables except for the high table fitted onto the wall that would work well for those whom do not mind consuming their food and coffee whilst standing around. Much of Slab Coffee’s emphasis would be placed on their espresso-based specialty coffee and seasonal filter coffee selection; light bites available at Slab Coffee would include a variety of more breakfast-y rolls and sandwiches whilst a selection of Danishes are also available.

There are no indications in the menu nor in the display cases where all the food items are stocked on the names of the various food items that they have to offer. With that being said, we did note that the item that we had ordered was named Bacon & Egg Roll in the printed receipt that was passed to us after payment. From our order of the Bacon & Egg Roll, it can be observed that the item does come with different types of cured meat whilst also accompanied by a sunny side up in between soft bread. It is also worth nothing that Slab Coffee does heat up their food offerings in the oven if requested to do so. Sinking our teeth into the Bacon & Egg Roll, the soft and fluffy buns does make the Bacon & Egg Roll feel like a light eat; the various types of cured meat helps add a savouriness to the entire sandwich with a meaty bite, while the sunny side up does come with an oozy, runny egg yolk that adds a flavour contrast to both the bread and the cured meat. Though nothing too fancy or different that attempts to reinvent the wheel here, but the Bacon & Egg Roll does seem like something which would be able to satiate office workers looking for a light bite to pair up with their cuppa to fuel up their mornings to start their day right.

Was passing by the East Coast Road and came across a rather unfamiliar sight with the Sakae Sushi outlet that is located at 217 East Coast Road just right beside the Project Açai outlet there — it does seem that the establishment had recently segmented a section of their space out for the introduction of a new concept named Art of Kueh. A concept by Sakae Sushi itself, it does seem that Art of Kueh does give homage do the roots of the area that it is situated in; this would be Sakae Sushi’s first foray into serving up Peranakan cuisine. One thing worth noting is how Sakae Sushi has pretty much consolidated the dine-in experience for Art of Kueh’s patrons into its own space instead; patrons whom are ordering the Peranakan hot food offerings such as those listed in the Peranakan Set Meals, Peranakan Specialty Dishes and Peranakan Specialty Drinks can order off the same QR code leading to the online POS system that Sakae Sushi adopts for their own offerings. Patrons will however need to go to Art of Kueh’s area to order the various kueh and cakes that they have to offer — payments are also made separately to a different SG QR under the name of “Rainbow Lapis” instead.

The Nyonya Dry Mee Siam is the lowest-priced dish available on the menu of Art of Kueh’s Peranakan Specialty Dishes — Art of Kueh does not describe the elements included in the various dishes that they have to offer on their menu, though it can be observed from our order that the dish does come with elements such as sambal chili, hard-boiled egg and a single prawn. Going straight for the Nyonya Dry Mee Siam itself, we did notice that the flavours of the rice vermicelli itself was a little bit on the milder side; the slight zing that usually comes with the inclusion of tamarind does get brought out slightly stronger when one squeezes in the lime, though the inherent grainy flavours of rice vermicelli does come in closer towards the finishing notes here. What we really liked was the sambal that was included in here which came with the umami notes of crustaceans whilst also being a little sweet, a little tangy and a little bit saltish — all whilst providing a kick of spiciness that tickles the tastebuds for those whom are tolerable to lower than moderate levels of spiciness; the accompanying prawn does get drenched with the same sambal, coming reasonably fresh with a natural hint of sweetness.

With the HDB estates as well as the various developments around Tengah taking shape with tenants and residents moving into the area, it does seem that there are a few rather interesting F&B establishments that are less mass market that had started to appear around Tengah as well. Located at the ground floor of the Parc Point development along Tengah Park Avenue is Chatters — Chatters isn’t particularly new to the local F&B scene; they do have outlets that is situated at Bedok and at Eunos though there was also a now-defunct outlet located within CT Hub around Bendemeer as well. For its Parc Point outlet, the space is simply but tastefully decked — it also does come with a small play area that would work pretty well with the young families that have just moved into this new housing estate. The menu at this outlet does seem to be a little bit more limited than that of their other outlets — apart from gelato that one can opt to be served in a cup, with a cone or accompanied with a full / half waffle, patrons can also enjoy the various types of cakes and other bakes that are stocked in their display chiller at the counter. Beverages offered at Chatters at its Parc Point location are segmented into categories such as Coffee Classics, Tea Collection, Non-Coffee Specialties and Gelato Milkshake — just to name a few.

Opting for the Half Waffle during our visit to Chatters, we found ourselves going for the Coffee Brownie Gelato for our choice of gelato to pair with the half waffle. It is worth noting that Chatters does split their gelato offerings into two different tiers — Classic and Premium, with the latter being a $1 top-up on the base price of the flavours listed in the Classic tier. The Coffee Brownie Gelato is described in the description card placed in front of the tubs of gelato in the display fridge to come with elements such as espresso coffee and brownie pieces churned into the gelato. The Half Waffle was a plain waffle that was well-executed; one in which was more of the airier sort within whilst the exterior is crisp — it also does come with a buttermilk fragrance whilst the batter itself was also not too sweet on its own. This worked well with the drizzle of maple syrup that adds an element of sweetness and some moisture to the waffle, while the Coffee Brownie Gelato still came with a caffeinated kick with chunks of chewy brownie that gives a chocolate-y sweetness for a flavour contrast.

Butter Town should be one of those names that most would probably find some familiarity when it is being mentioned especially for those whom have been following the happenings of the local F&B scene for an extended period of time — these folks had entered the local F&B scene as a hawker stall that specialises in serving up Shio Pans at Holland Drive Food Centre. Having been in operation at Holland Drive Food Centre for a while now, these folks had also opened another takeaway establishment at CT Hub 2; their Shio Pans are also retailed in a number of vending machines located across the island which is dubbed the Butter Town Shio Pan “ATM”. These folks now celebrate yet another milestone with the opening of a new concept named Butter Town Breakfast Club situated at South Bridge Road; the location of their newest store being situated quite close to other dining establishments such as the likes of Fernweh. This would be a dine-in concept where the dining hall is situated at the second level of the shophouse; the first floor is where patrons can make orders for both dine-in and takeaways of their Shio Pan. For the Breakfast Club concept, Butter Town Breakfast Club offers their Shio Pans with Curry Chicken or Soft Boiled Egg — replicating that of classic local breakfast dishes that we grew up with, whilst also offering a variety of savoury and sweet Shio Pans as well. Beverage offerings are supplemented by their partner Crema Cafe which operates their very own space (but shares the same payment counter) within Butter Town Breakfast Club; the menu having been split into various categories comprising that of House Signatures, Coffee, Matcha, Hojicha and Tea.

The Curry Chicken can be mentioned as a comeback of a well-loved classic that Butter Town had once served up at their Holland Drive Food Centre outlet before they had to ramp up on the production of their Shio Pans — for the current iteration that is being served up at Butter Town Breakfast Club, the Curry Chicken does come paired with a single O.G. Shio Pan on the side. Whilst Butter Town Breakfast Club does not describe the elements that come with the Curry Chicken itself, we did notice from our order that it does come with chicken with bone-in, as well as chunks of potatoes and carrots as well. Digging into the curry, we did find that the curry is thick and rich; the flavours of the curry gravy here leans closer to that of what one would typically expect out of local Chinese-style curry, though this version does feel very homecooked and comforting without the overly thick feel from excessive use of coconut milk — the flavours of curry spices being especially defined with the depth of its flavours coming from the potatoes that has disintegrated into the gravy. Chunks of potatoes and carrots were soft and did not require much effort to chew through, while the chicken flesh comes off from the bones very easily and cleanly being especially tender and juicy on its own. The O.G. Shio Pan was an especially good vehicle to mop up all of that curry gravy given the fluffy texture of the bread and the slightly saltish notes that it carries — all that with a crisp, toasted underside to boast as well.

Was scrolling around social media and got to know about the opening of Reuben’s within First Eating House located at the foot of Blk 66 Kallang Bahru — this would be the very same coffeeshop which houses stalls such as that of an outlet of Hong Xing Handmade Fishball 鸿興手工鱼圆 • 肉圆面. Named after the very same person that is at helm in the kitchen here, Reuben’s is an establishment by Chef Reuben Koh; some might have heard of him during his time operating Reverie with a business partner at Clementi West before the change the coffeeshop has had a change of hands that also led to the stall’s re-opening after having closed subsequent to the change of ownership of the coffeeshop. Reuben’s does call itself an establishment that “redefin(es) western cuisine offerings in coffeeshops” — the menu at Reuben’s is split into sections dedicated to Pastas, Sides, Mains and Desserts; some of which being dishes that were also previously offered at Reverie at his time there.

One of the dishes that we had tried at Reverie previously during Chef Reuben Koh’s time with the establishment was the White Beef Bolognese Mafalda; considering how we were pretty impressed with the item previously, it was needless to say that we went straight for the Reuben’s White Beef Bolognese Mafalda during our visit to Reuben’s this time round — this item is also being marked as a Signature item at Reuben’s as well. The menu at Reuben’s describes the Reuben’s White Beef Bolognese Mafalda to come with elements such as beef bolognese, garlic cream emulsion, housemade chili oil, parmesan and chives — all that with Mafalda as the choice of pasta type to match with the dish. Digging into the Reuben’s White Beef Bolognese Mafalda, we really enjoyed how much of a flavour bomb this dish is; giving the Reuben’s White Beef Bolognese Mafalda a bit of a toss, we liked how the Mafalda was done al-dente to give the pasta a little bit of a good bite. The pasta does pretty much trap some bits of beef bolognese within; both the pasta and beef bolognese being laced with the garlic cream emulsion which wasn’t too creamy and gave a garlicky punch with a hint of herbs to counter that savoury and slightly gamey note of beef within the beef bolognese. The shaving of Parmesan does help to add a hint of savouriness to the pasta, but it was really the addition of the housemade chili oil that provided a flavoural contrast that cuts through the meatiness and yet complimenting the garlicky notes from the garlic cream emulsion that adds yet another dimension of textures to the dish.

There has been some talk about a new cafe that is situated within the Holland Village neighbourhood in recent times — Joy Cafe is a relatively new addition to the Lorong Mambong stretch of the Holland Vilahw neighbourhood; these folks can be found along the same stretch of shophouses in which houses the outlets of Project Açai and Hiang Ji Roasted Meat & Noodle House there. Joy Cafe is decked rather whimsically in the interior especially; the entire space does seem like it wishes to replicate the vibes of an English cottage with its use of cork-esque walls and brick walls with the latter even fitted with a pseudo fireplace with plenty of different ornaments that are placed on the ledge to provide a slightly more foreign vibe to the space. There is an eclectic mix of furnishings used especially for its dining area that sees a mix of bench seating space, proper dining tables and chairs and communal tables spread across the cafe. A cafe that primarily serves up only dessert offerings, much of its emphasis would be on their Basque cheesecake and Tiramisu offerings — beverages are being split into sections dedicated to The Six Chapters of Life, Pour Over, Cold Brew, Ice Drip and Classic Coffee.

Considering how they are quite swamped with the number of patrons visiting the cafe on a weekend afternoon, it does seem that Joy Cafe does only have whatever it has stocked in its display chiller being the only items available for the day — patrons can enquire if there are other items that are still in the midst of preparation and estimated waiting time for them (if any) if they have any specific items that they wish to try that are not stocked up in the display chiller. During our visit, we had managed to give the Classic Blueberry Basque a go; an item which was in the midst of being prepared whilst we made our order at the counter and needed an estimated waiting time of 5mins for it to be served. Though Joy Cafe does only not describe the elements that are featured in the cake, it could be observed that the Classic Blueberry Basque features a basque cheesecake with a layer of blueberry-infused pastry cream topping the basque cheesecake — all that with a drizzle of berry jam and blueberries coming over the top. Going straight for the cake, the basque cheesecake itself is smooth and creamy though it does lack the molten / runny texture that some basque cheesecakes from other establishments comes with. We did find that the basque cheesecake here does come with a light, creamy and tangy note that was easy to have; all that whilst the blueberry-infused pastry cream and berry jam adds another dimension of tanginess with a fruity note for an added contrast. The blueberries do add an element of bite and provides further enhancement to the blueberry-infused pastry cream and berry jam atop the basque cheesecake.

For those whom have been following on the happenings of the local F&B scene via social media often, one spot that has been popping out of the late would be that of Oaks Coffee Roasters. As one would probably have guessed it from its namesake, Oaks Coffee Roasters is an establishment that is brought to us by the same folks behind Oaks Coffee Co. at Upper Thomson Road — this would be their second outlet in which also houses their coffee roastery operations whilst also running as a dine-in cafe at the same time. Oaks Coffee Roasters is located at 619H Bukit Timah Road; this would be the very same shop unit that was previously occupied by Pocket by Flip Coffee Roasters before their move to Mercure Singapore On Stevens. The space at Oaks Coffee Roasters is smaller and less elaborate than that of the Upper Thomson outlet with the new location being more minimalistic with a slight industrial twist with its slightly raw look for its interior. The menu offered by Oaks Coffee Roasters does seem simpler than that of their first store at Upper Thomson; the food menu is being split into sections dedicated to From The Kitchen and In-House Bakes, though the main focus does seem to be on the beverages options that comprises of categories such as Coffee, Filter Selections, Signature Coffee Creations, Signature Matcha Series, Matcha, Organic Tea Selections and Others.

Most of what Oaks Coffee Roasters have to offer for their selection of hot food offerings does seem to centre around toasties, melts, open face toast and quiches. We found ourselves opting for the Triple Mushroom Spinach Pesto Quiche which is being listed under the From The Kitchen section of the menu which comes with elements such as that of housemade quiche crust, Shiitake mushrooms, Shimeiji mushrooms, King Oyster mushrooms, spinach, housemade pesto and mixed cheese based on the description of the dish on the menu. Slicing down the Triple Mushroom Spinach Pesto Quiche, we did find that the housemade quiche crust is rather well made; firm enough to support the heft of everything that is atop whilst not having absorbed all of the moisture from the fillings, yet light and buttery enough that made everything felt delightful and not too jelak. There is a hint of eggy-ness and creaminess within the quiche; all that with stringy, melted cheese that laces around the mix of mushrooms that provides varying contrasts of earthiness and bouncy textures while the spinach compliments that of the housemade pesto that provides a hint of sweet basil amidst that herb-y notes that one would typically expect out of pesto — a well-executed quiche that makes for a light meal for those whom are looking for something lighter than a toastie / melts offering during their visit to Oaks Coffee Roasters.

Had been noticing the hoardings that had been covering up the stall unit in which Ascend • 蔬升 Signature occupies at the basement of 18 Cross — yes; these folks had recently just made their move into the basement of 18 Cross (formerly known as Cross Street Exchange and China Square Central during different time periods). The same building is also where one can find notable F&B establishments such as that of Burnt Ends Bakery with Audi House of Progress, The Test Kitchen and Jiho Samgyetang; Ascend • 蔬升 Signature takes up a shop unit close to the relocated outlet of Morning Grind in the basement of the building. Ascend • 蔬升 may be a name that is familiar with the local vegetarian community here, considering how they are best known for their vegetarian Mala Tang offerings at their very first location at Esplanade Xchange. This would be the first concept under the brand operating with the Signature branding — their location at 18 Cross features more seating with a more upscale dining environment as compared to their Esplanade Xchange outlet; the food menu has also expanded beyond their vegetarian Mala Tang offerings with a “All In One Plate” dish being a rotating special that is exclusively available at this outlet. Also exclusively available at their 18 Cross outlet would be the lineup of Desserts that they carry as well.

We made our visit to Ascend • 蔬升 Signature on a Friday evening and the rotating special available on Fridays during the period of time in which we made our visit there would be the Hainan Signature Rice. Whilst Ascend • 蔬升 Signature does not describe the elements that comes with the various dishes that they have to offer, the Hainan Signature Rice does seem to be a dish that replicates that of Hainanese-style chicken rice that comes with a mock fried chicken cutlet — the lack of reference to the word “chicken” in its namesake does seem intentionally done so to avoid any unnecessary confusion since Ascend • 蔬升 Signature is a vegetarian eatery. It can be observed from our order of the Hainan Signature Rice that the dish comes with braised Shimeiji mushrooms stir-fried with capsicums, Nai Bai, shredded purple cabbage, leafy greens with cherry tomatoes with a slight drizzle of vinaigrette, Hainanese-style chicken rice chilli, as well as the mock fried chicken cutlet. Digging into the Hainan Signature Rice, we drink rice how the mock fried chicken cutlet does seem to be made from layers of beancurd skin with the topmost layer featuring a deep-fried crust much like deep-fried batter using Panko for that extra element of crunch. The flavoured rice does come sufficiently moist with a gingery, briny note that exactly replicates that of the typical Hainanese-style chicken rice. The chili that came on the side also comes within expectation of the typical chili sauce that would usually come with Hainanese-style chicken rice — zippy and spicy from the use of fresh, ground chili padi whilst also not particular strong on the tang of calamansi which some typical Hainanese-style chicken rice stalks tend to go for. The braised Shimeiji mushrooms do come with a savoury and earthy note; all that whilst coming with a bouncy texture, while the use of shredded purple cabbage and Nai Bai adds a refreshing crunch to reset the tastebuds from all of the heavier-tasting elements on the plate itself.

Warung Indonesia has been a stall that we had been wanting to try for a while after having noticed the stall whilst passing by its Toa Payoh outlet. It does seem that the stall had recently made its expansion around the island, their second outlet and third outlet being located in Pasir Panjang and Bedok South though the brand had just most recently opened its fourth and latest location in the hear of the Central Business District. Situated in the Telok Ayer Coffee Shop located at 121 Telok Ayer Street, this outlet is named Warung Uncle Jamal and occupies the stall unit which was vacated by the now-defunct Uptown Nasi Lemak; other notable tenants within the same coffeeshop includes Green Green, Veggie 121 and the outlet of Hua Kee Cantonese Chicken Rice. As one will be able to derive from its namesake, Warung Uncle Jamal specialises in serving up Indonesian fare; it does serve up a Breakfast menu in which Mee Rebus, Mee Siam, Lontong and Mee Soto are offered, though its regular menu comprises of mostly Penyet / Geprek / Bakar offerings with some other items such as Rendang, Fried Duck and Ayam Berempah as well.

The Fried Duck is essentially the Bebek Goreng that is slightly less common as compared to the different renditions of Penyet / Geprek / Bakar items that most places offering Indonesian fare tends to carry in their menu. Patrons do get the flexibility to choose their preferred sambal (there are seven (7) different types to choose from) to go along with their orders here and for our order of the Bebek Goreng, we went with the Sambal Matah. It can be observed from our order of the Fried Duck that the dish comes with fried onions topped above the white rice, whilst also coming with lettuce leaves, cucumber slices and cherry tomatoes on the side — all that which accompanies the fried duck, while a bowl of soup also does come on the side as well. Going straight for the fried duck itself, the fried duck comes crisp on the exterior. It doesn’t take much effort for one to separate the flesh and the bones for the duck — the flesh being juicy and tender; easy to chew whilst carrying a savouriness without being particularly gamey. The meat itself does seem to have been marinated with elements like turmeric and lemongrass. The Sambal Matah acts like a bridge between the rice and the fried duck; itself carrying a bit of a zing and crunch from the inclusion of the raw onions, whilst still being savoury and carrying a light hint of spiciness which would be manageable to those whom are tolerable to moderate levels of spiciness — adds flavour to the rice whilst complimenting the flavours of the duck’s inherent saltish notes.

Was scrolling around social media and got to learn about the existence of Lixiang Noodle House 丽香面家 within Tekka Centre — the food centre has seen quite a number of new stalls opening in recent times especially within the area where a large concentration of local Chinese cuisine stalls are situated in. Lixiang Noodle House takes over the former premises of Pontian Noodle House 笨珍面家 within the food centre — the stall does feature a very prominent signboard with a green background for its facade. Despite the change of name and the entire look of the stall, it does seem that the offerings are rather similar to what Pontian Noodle House used to serve up — the items featured on the menu at Lixiang Noodle House does seem to revolve around that of dumpling / wanton / Charsiew noodle, fishball noodle and Chilli Ban Mian offerings; the most highlighted being that of the Chilli Ban Mian especially.

It is noted that Lixiang Noodle House serves up their Chilli Ban Mian in two different noodle types; one being the You Mian and the other being the Ban Mian. While the Ban Mian is the default option served if left unspecified, we went for the You Mian version of the dish instead. Lixiang Noodle House does not describe the elements that comes with the dishes that they serve up; nonetheless, it can be observed from our order that the Chilli Ban Mian does come with elements such as that of braised mushrooms, sous vide egg, fried onions, spring onions, anchovies, braised meat sauce and chili. Mixing up everything together, we did note that the consistency of the sous-vide egg was a little bit more done than what we had initially expected — it does add a bit of an egginess with the flavours of the yolk going around the noodles, though it was slightly short to provide everything with a silkier touch. With the braised meat sauce lacing the noodles after we had mixed everything in, the sauce added a savoury note without being too meaty; all that whilst the noodles remain slurpy at the same time. Braised mushrooms helped to add a bit of a tang and a bouncy bite with a slightly earthy note, while elements like the fried onions and anchovies adds a variance of crispness to the entire bowl with the latter adding a slight saltish note; the dried chili does add a mild spiciness that should be manageable for those whom are tolerant to moderate levels of spiciness to tickles the tastebuds.

Two Blur Guys should be a name that should be fairly familiar to most whom do follow the happenings around the local F&B scene here — these folks had first established themselves in 2012 within a shop unit at Orchid Hotel before making their move to another space in Jalan Besar; it appears that there is also a branch that had opened not too long ago at Havelock II as well. Fast forward to July 2026, and Two Blur Guys had finally made its return back to Orchid Hotel but within another shop unit that is located along the same row of shop units that it was situated back then. While the space of the shophouse can be described as pretty modest, Two Blur Guys has managed to quite a good amount of dining tables and chairs as well as counter seating peering right into the food preparation area within the restaurant itself. Two Blur Guys have been pretty notable for their burger offerings and their outlet at Orchid Hotel now still does stick to what they are best known for — the menu features sections dedicated to Burgers, Sides and Drinks.

All burgers available at Two Blur Guys are sold ala-carte; with that being said, patrons do have the option to go for a Set which includes a side of Fries / Salad and a soft drink at an additional cost of $4.50. We went for the Streaky Bacon Burger; whilst Two Blur Guys did not describe the elements that are included within the burger on its menu, it can be observed that the Streaky Bacon Burger does come with the same beef patty that is also served with their TBG’s Signature Burger which features Prime Beef; all that whilst coming with melted cheese, streaky bacon and mayonnaise in between toasted buns. Patrons can also choose their desired level of doneness for their beef burger orders here — we went for Medium Rare for our order. Sinking our teeth into the Streaky Bacon Burger, we did find that the buns were buttered and toasted to a crisp — it is noted that the buns which Two Blur Guys use for their burgers are slightly more heftier than the soft potato rolls that some other establishments tend to go for; this does result in a fuller bite and a consistently crisp texture on the undersides as one bites into the bun. The Prime Beef did indeed come at a medium-rare consistency with pinkish flesh in the middle; the patty coming with substantial thickness and all savoury and briny from its own juices and the light lathering of butter before it goes onto the grill — not particularly gamey, whilst coming with a bit of crust from the grilling process and quite a bite from the heft. The streaky bacon adds another note of saltish-ness and smokiness; still retaining a bit of a chewy texture to provide for a textural variance within the burger. Cheese is melted to add an additional savouriness to the entire burger and the patty, while the slice of tomato adds a juicy bite and a light tang for a refreshing contrast — the mayonnaise adding a creamy mouthfeel to bind all of the elements together.