On the first bite, the intense, earthy, nutty pure black sesame hits first. 😩💥 You would be sure that there was no bean paste mixed into this. And while there was a hint of sugar, it was definitely not too sweet! 👍🏻 For fans of the now-closed Just Dough, we are pleased to announce that the filling is strikingly similar to their black sesame buns :) It was nostalgic and we would definitely be going back for seconds! It’s a seasonal item so do give it a try while its available! 🫶🏻

Now this was our favourite bagel because the fried chicken thigh was perfect! Crispy on the outside and juicy on the inside, there was a slight spicy kick to the meat which was nice. The scrambled eggs were especially fluffy and creamy, and made the bagel lowkey sinful but extremely delicious.

There were multiple pastrami slices made from cured beef brisket in this bagel. Surprisingly, the pastrami was tasty but not too salty. We especially liked their homemade sweet mustard which added a nice touch. However, we must say that this bagel was on the pricier side.

That teriyaki chicken thigh was SO juicy and soft. Paired with the eggs and truffle mayo, the bagel was really substantial, and each bite was just an oomphf of savoury and umami flavours.

Wooly’s has a number of stores in SG and as far as we know, their Arab Street outlet has the newest items and innovations while the Rangoon Road one we visited has the most affordably priced bagels. You can count on them for a delicious bite!

This dish featured deep-fried seaweed tacos that were loaded and glistening with juices from the beef. We loved the idea of a seaweed taco because of the salty umami flavours that made it stand out from the usual. The tacos were crispy and crunchy (though it did get greasy a few bites in), and the wagyu beef was SO juicy. The cheddar, relish, onions, and secret sauce all came together like the fillings of a darn good burger!

The idea of lobster salad on top of fries was intriguing and we decided to gice it a try! The lobster salad was creamy, delightful, and refreshing - it was an apt contrast to the crispy starchy twister fries. There were chunks of lobster mixed in a mentaiko salad sauce which was not jelat at all.
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We love Tanuki Raw’s sashimi and rice bowls, and love how they’ve expanded their menu to include more items over the years. Deep-fried seaweed tacos was a first for us but definitely would not be our last!

We’re here at Surrey Hills Grocer to try their newest collaboration menu with renowned personality and Masterchef Singapore judge, Chef Damian D’Silva! This limited time menu aims to showcase the essence of Singapore’s rich culinary heritage 🇸🇬✨
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This collaboration menu surely impressed us! 🫶🏻🤩 Beyond the superb taste, the menu truly commemorates Singapore’s heritage foods, and we felt that each dish really embodied our Peranakan culture. Chef Damian D’Silva’s dishes will be available at Surrey Hill’s Woodleigh Mall outlet until 30th April

Chef Damian's take on Nasi Lemak is not to be overlooked. Chef shared that the rice was soaked overnight and steamed dry, before adding ginger, pandan leaf, and coconut milk to be steamed again. The effort and labour to incorporate these flavours and aroma into the rice was evident. The Nasi Lemak was fluffy, light, and delightfully flavourful and lemak, much unlike the wet and oily ones we know of. We took spoonful after spoonful of the rice - it’s a nasi lemak so good you can have it with just sambal (how Chef likes to have it too), and we loved it so much that we had seconds!

This dish featured fresh prawns cooked with sambal, shrimp paste, and calamansi for a sour finish. The prawns were sweet and juicy, and elevated by that addictive sambal sauce which had us imploring Chef to divulge the secret ingredient. The sambal sauce was sweet, mildly spicy, but really aromatic - the combination of spices would almost dance across your mouth. Pairing this with a scoop of that Nasi Lemak was perfect!

This was a classic Malay delicacy consisting of chicken cooked with a fragrant paste in a luxurious coconut gravy. The marination was done to a tee! The chicken was tender and gently lemak, yet not greasy or surfeiting.

A delicious selection of cabbage, long beans, tempeh, and young jackfruit was cooked in a spiced broth and coconut milk. The jackfruit was slightly fibrous and added such a unique sweetness to the vegetables. A good Sayur Lodeh, especially one with jackfruit, is hard to come by, and this dish was a definite standout for us.