Welcome to Boat Quay.

Rogue is one of those establishments that we have had visited quite some time back — these folks were previously situated within a shophouse unit located at the foot of 20 North Canal Road, though they had recently made a move just a few steps away to 18 North Canal Road fairly recently. Whilst the new space does seem to be sized rather similarly to its previous, the current space of Rogue does seem to reflect the growth of the brand over the years — the industrial rawness that formed part of its vibe previously in the old shop unit had been replaced by one that sees a slightly more rustic vibe with a touch of playfulness in its new space; most of its dine-in space being made out of bar counter seating, though there are some seatings that sees the use of proper dining tables and chairs catering to small groups as well as for communal seating space. Best noted for their Sandos for their brunch operations since its founding, Rogue’s hot food menu is categorised into sections dedicated to House Snacks, Sides, Mains and Sandos.

One of the items that caught our attention whilst skimming through the menu at Rogue would be that of the Chicken Little which is listed under the Sando section of the menu. The menu describes the Chicken Little to come with elements such as that of deep-fried chicken thigh, pickled vegetables and lemongrass hot honey. One thing that is worth noting is how this particularly Sando is presented in a format that some would call a chicken sandwich more than that of a Sando — also worth noting would be how all Sandos do come default on their own and the addition of fries would be a chargeable add-on if $1. Digging into the Chicken Little, we did find that the buns that came with the Sando to be pretty soft, light and fluffy — the undersides being sufficiently crisp whilst the insides being a little airy which was fairly adequate given the heft of the deep-fried chicken thigh that came along with it. The deep-fried chicken thigh is being fried to golden-brown perfection; crisp on the outside whilst tender and juicy within — all that whilst being drenched with the lemongrass hot honey that provides a sweet, lightly spicy note with a bright and citrus-y aroma from the lemongrass which should be manageable for those whom are tolerable to moderate levels of spiciness. There are a mix of pickles that come in between the top layer of the bun and the slab of chicken thigh which adds a sour-ish tang to cut through the meat and carbs whilst delivering an additional crunch for another dimension of textures as well. The add-on of fries sees the addition of shoestring fries which are crisp without being greasy; adequately salted for flavour as well.

Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.

And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.

Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.

Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.

Torikoku Ramen Special ($19.80++)
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.

Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.

Taiwan Mazesoba with Charsiew ($18.80++)
Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.

And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
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🚩Ramen Matsuri らーめん祭り, 7 N Canal Rd, Singapore 048820
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#RamenMatsuri #らーめん祭り #TorikokuRamen #TaiwanMazesoba #まぜそば #らーめん #ラーメン #Ramen #拉麺 #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい

The juicy tender smoky grilled chicken was to die for , paired with their water spinach which was wok hei out so amazingly the smoky flavour was savoured in every crunchy bite . The Tom Yam soup with prawns was a huge ass portion and so yummy .

Our family went there to try their food and thought we could use the one-for-one main course. The staff was not able to converse in English properly and it took us a while to understand that for a group of 4, one will have to order 2 Mari dish costing $46 per set, then you can select 2 other Ala carte main course as the free item.

Do click on the ‘redeem’ to read through these before u even head there.

We end up ordering the Bulgogi and the nachos without utilising the deal since we don’t think we can finish two Mari sets🥲 The taste was ok but don’t think we will go back again as we don’t think it’s value for money at all.

Super good service and u can order sides like brocoli & mushroom to increase your fibre

Last year I was panicking about where to use my SkillsFuture $500 one‑time credit. Like many others, I scrambled to find a course at the last minute. I had bookmarked a few options that caught my interest, all related to food or drinks.

In the end, I was glad to secure a slot for WSET Level One Award in Sake with @thebeverageclique on the final days of the year. These slots run out quickly once released. Honestly, where else can you earn a professional certificate and get to drink at the same time. 😏

Level one covers the basics: what sake is, how it is made, categories, grades, tasting, production methods, labeling, storage, and food pairing. It is a clear overview before moving deeper into level two and beyond.

The exam is taken at the end of the day. A minimum of 70 percent is required to pass, and results are released about a month later. They send you the certificate link, and you can request a badge if you want it for collection. I was happy to score full marks. Maybe this is my calling. Haha.

The course layout and trainer were excellent. The number of glasses for tasting was appropriate, at least 7. Tips for the exam were shared, extra worksheets were provided to highlight key points, and a systematic approach to tasting using sight, smell, and palate was taught. I learnt a lot. Thank you instructor and SkillsFuture for sponsoring.

Hmmm... Should I take level two???
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🚩The Beverage Clique Academy, 17 Carpenter St, 03-01, Singapore 059906
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#WSETLevel1AwardinSake #WSET #TheBeverageCliqueAcademy #TheBeverageClique #Sake #nihonshu #酒 #日本酒 #SakeExperience #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい

Was going around the Circular Road area and got to learn about the existence of 85@Parklane that is situated right beside the outlet of Wild Coco there. A new addition to the neighbourhood, it does seem that 85@Parklane is affiliated with Parklane Teochew Mushroom Minced Meat Noodle based on some newspaper clippings that are being featured within the interior decor of the space. For those whom are unaware, Parklane Teochew Mushroom Minced Meat Noodle was a stall that was once located at Paradiz Centre (subsequently known as PoMo; now known as GRiD) before its move to the former Coffee Express 2000 coffeeshop at Bras Basah Complex — they are now located within the BK Eating House coffeeshop at Blk 101 Yishun Ring Road (i.e. Chong Pang City). Noting its roots, 85@Parklane is all about their Teochew-style noodle offerings which includes the Minced Meat Noodles, Fishball Noodles and even Braised Pork Belly / Trotter Noodles as well — there are also a number of ala-carte sides that one can opt for as well.

We went for the Minced Meat Noodles (Dry) and this is almost essentially the full works considering the number of elements it features — the marketing poster at the entrance of the shop describes the Minced Meat Noodles (Dry) coming with elements such as braised shiitake mushrooms, crispy meatball, fishball, fishcake, marinated minced meat, handmade dumpling and fish dumpling. There are quite a few customisable options for the dish as seen from the online POS system where one is to make their orders from by scanning the QR code on the menu — one of the options being the choice of sauce base which we opted for the recommended choice of Chilli Vinegar. We did find that the Chilli Vinegar option does feel a bit vinegar-heavy here; that being said, it does provide quite a good tang to the springy noodles for those whom prefer their minced meat noodles to come that way. Of all the elements that are featured here, we did feel that the fried items are the best executed; the crispy meatball being crisp on the exterior whilst carrying a meaty note without any undesirable porky stench within — also not too greasy, while the crispy pork lard was also well-executed. We also liked the fillings within the dumplings that were surprisingly soft; our favourite being the fish dumplings that was made with fish meat that is absolute soft and slightly springy as well.

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Not bad ah. Looked quite unassuming at first, but after taking a bite my view changed. Generous portion of noodles with thinly sliced pork belly, chewy sotong, crunchy beansprouts, eggs and loads of crispy pork lard. Comes with two prawns but kinda small and a lime on the side. Yellow noodles were cleaned properly with no strong alkaline taste. Cooked together with thick bee hoon in the wet style hokkien mee. Full of umami, egginess and smoky wok hei. The zhup was flavourful and shiok. Chilli also packed a moderate spicy kick. SLURPPP!!!

This branch is open 24 hours, good for night owls looking for something hearty around the area.
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🚩吃霸 Eat Bar, 21 S Bridge Rd, Singapore 058661
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#FriedHokkienMee #HokkienMee #炒福建面 #EatBar #吃霸 #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #hkm #福建炒虾面 #炒虾面 #炒福建虾面 #porklard #umami #猪油渣 #来吧吃霸

It does seem that there is starting to be a trend of dining establishments that had recently found a spot in the upper levels of the shophouses located at South Bridge Road of the late — after the opening of POUT Rooftop Cafe which we had mentioned about not too long ago, there is also the opening of the new Patchwork Kitchen right across from CMO Building at the other side of Carpenter Street. For those whom are fairly familiar with the area, Patchwork Kitchen is located at the 5th level of the shophouse at 42 South Bridge Road; this would be the shophouse that is located beside the one occupied by Legendary Bak Kut Teh — the access to Patchwork Kitchen is via a lift where the access to the lift lobby is situated from the back alley of the shophouse. Patchwork Kitchen occupies the entire level; the interior is being decked in a little bit of a haphazard manner but yet tasteful at the same time — the flooring comes with double yellow lines painted that reminds us of roads seen outside, while some parts of the walls see brick-like designs while some were being painted white; others being a bit of a feature wall with artful wallpapers that adorn the wall. The use of furniture with wooden accents attempts to give a welcoming vibe with the warm lighting, though the use of blue and orange in its dining furniture gives it a fun and vibrant look that is in sync with the design language for the entire space. Tables are arranged in a manner that suits patrons visiting in groups of up to four (4) pax, with a mix of high and low tables available especially for those visiting in pairs. The dinner menu at Patchwork Kitchen is split into categories such as Small, Medium, Large and Sweet — we were recommended to go for two (2) Large items and one (1) small item that would be just enough food for two (2) pax.

We visited Patchwork Kitchen during their initial days of launch when they are serving up dinner mains at $5. THE Pork Katsu is one of the items of which Patchwork Kitchen is serving up at $5 under the Large section of the menu — this is an item that is described to come with elements such as sweet potato puree and kimchi-tomato sauce; it also does come with a side of cabbage that has been julienned and drizzled with Goma dressing. Initially expecting the item to come with sweet potato puree that comes either beneath or beside the slab of pork cutlet, THE Pork Katsu surprised us in ways more than one — spiritually, this was an item that seemed to have been inspired from the Korean Donkasu and the Hainanese Pork Chop; the Pork Chop does come breaded and deep-fried like a typical pork cutlet with crisp and light golden-brown batter. It also does comes topped off with kimchi that is also accompanied by that of small tomatoes alongside it — this does seem to be a combination of both the sauces that typically comes with the Korean Donkasu and the Hainanese Pork Chop, though missing of the commonality of Worcestershire sauce that is used which helps to make the flavours less cloying and heavy; results in a lighter and tangier flavour that cuts through the deep-fried pork cutlet. It is interesting to note that the sweet potato puree is actually found within the pork cutlet itself — THE Pork Katsu being executed much like a version of the classic Chicken Kiev but with the cheese being replaced with the sweet potato puree that still comes with a yellow hue and oozes out of the pork cutlet when sliced apart; one with a smooth consistency, but gives the pork cutlet sufficient moisture whilst adding a slightly sweet note that offers the pork cutlet a bit of a balance of flavours within. A very inventive item that really reimagined the typical pork cutlet in so many different ways in one dish.

We also found ourselves opting for the Eggplant — yet another item that Patchwork Kitchen was offering at $5 as one of the dinner mains that was part of the promotion when they had first opened their doors. The Eggplant is described on the menu to feature elements such as grilled eggplant, yakiniku glaze and miso yogurt. An item that still features some unique twists, the Eggplant is still a well-executed dish overall, though one that is perhaps a little more conventional than the THE Pork Katsu itself. Going straight for the eggplant, the grilled eggplant does carry a soft consistency with an underlying hint of savouriness coming from the Yakiniku glaze that it seems to have been grilled in; one would be able to notice the Lao Gan Ma-esque chili that comes alongside with the dish which adds that hint slight smoky hint of chili oil fragrance with a slight element of crunch that flavours up the entire dish — almost similar to that of the variant of Fish Fragrance Eggplant that can be found at some dining establishments serving up mainland Chinese fare, while the addition of miso yogurt adds a creaminess that seems to gel all of the elements together with a slight tang that adds on to cut through the heavier notes of the dish.

Meanwhile, the Chicken Rice Arancini is an item that is being listed on the Small section of the menu, and is described to come with pickled cucumbers and chili gel. This is an inventive take that sees local elements being infused with Italian cuisine; think small chicken rice balls that is being deep-fried with a golden brown batter on the exterior — coming drizzled with dark soya sauce with chili gel piped atop. Taking a bite into the Chicken Rice Arancini, the exterior is crisp whilst the insides is filled with rice that is of a glutinous texture — sticky, but coming with an evident note of ginger and a slight hint of chicken brine that one would typically expect out of a standard plate of Hainanese-style chicken rice. Whilst coming with no traces of chicken, the rice itself comes especially fragrant, with the inclusion of dark soya sauce adds a sweetness just like how one would expect for a typical plate of Hainanese-style chicken rice; the chili gel adding that bright kick of spiciness that fresh chili padi and a mix of calamansi and ginger gives that would tickle the tastebuds for those whom are tolerable to moderate levels of spiciness. The pickled cucumbers provide a refreshing tang and crunch that gives a good break in between all of the carbs and heavier notes of the dish; all that whilst reminiscent of the sliced cucumbers that comes on the side of a typical plate of Hainanese-style chicken rice.

One of the Sweets that is being offered at Patchwork Kitchen would be their Yuan-Yang Misu, which is described in the menu to be an item that comes with elements such as coffee-infused lady fingers, milk tea mascarpone and almond crumbs. It is interesting to note that despite being pretty much a gastrobar, it does seem that Patchwork Kitchen does not seem to attempt to add any form of alcohol in their Tiramisu-esque offering. Served in a canned which requires one to pull the lid open using the tab just like a drink can, the lid does open entirely for easy access for the spoon. Digging into the Yuan-Yang Misu, we did notice that the lady fingers have been soaked in coffee so much that it has become all moist and cake-like, whilst delivering quite a caffeinated kick — this went well with the milk tea-infused mascarpone that is sufficiently dense while carrying a hint of milk tea fragrance almost to the likes of Hong Kong-style milk tea that comes with a milky fragrance and a strong tea aroma in its finish; the two elements providing a balance of coffee aroma and tea notes to achieve what one would typically expect in a Yuan Yang-style offering. The inclusion of almond crumbs were probably designed to add an element of crunch to the Yuan-Yang Misu, though these seem to have been softened after absorbing much of the coffee that was used to soak up the lady fingers.

Patchwork Kitchen describes itself as a “modern East Asian bistro celebrating flavours, textures and stories”, and we did feel from our visit to the establishment that they are indeed what they exactly preach — the thought processes involved with the dishes that they serve up so feel kinda deep, taking into account familiar flavours but also involved quite a number of their own unique twists that was not just well-executed, but also easy to understand. This resulted in quite a pretty comforting, yet unexpected mix of flavours and textures which not only showcases their culinary skills and passion for the craft, but amount of innovation and also the effort placed into the research and design of the dish that enables such storytelling to take place. We were lucky to have been able to give Patchwork Kitchen a try when they were offering their Large plates for dinner at $5 each whilst they had just opened their doors for business — the dishes at Patchwork Kitchen served up during dinner hours are priced in the range of $9 to $32; the lowest-price item being the Chicken Rice Arancini from the Small section of the menu, while the priciest would be the Steak & Butter. We are pretty interested in some of the items listed in the Medium category of the menu — think dishes like the Laksa Tortellini which we might be keen to make a revisit just to try them some other time!