Welcome to Central, Singapore.

Sweet-citrusy iced lemon tea with bear-shaped ice for appearance. Refreshing and light.

An extra dollar for the cute bear-shaped ice infused with milk tea. Flavour was classic HK cha chaan teng style, sock-brewed taste with balanced sweetness, milkiness, and tea. Smooth, not astringent, and comforting to drink.

Nissin Demae Iccho noodles with char siew, luncheon meat, soy sauce chicken wing, and an over-hard fried egg. Char siew was tender, delicious, with a slight herbal note and glossy finish. Don’t slap me for saying this, but the instant noodles tasted very much like instant noodles. You know that distinct flavour you immediately recognise. That’s exactly how it came across to me. The rest of the toppings were as expected. Soup was comforting and savoury.

The outlet at Dempsey is a bit isolated, so you always find a seat here. The cooked dishes are unusual and excellent. The sushi and sashimi are less plentiful but still very fresh. Service is good, although there is only one male waiter because the restaurant is not full. Prices are reasonable.

The outlet at Dempsey is a bit isolated, so you always find a seat here. The cooked dishes are unusual and excellent. The sushi and sashimi are less plentiful but still very fresh. Service is good, although there is only one male waiter because the restaurant is not full. Prices are reasonable.

Came here for lunch on a workday and it was pretty crowded! The dimsum was fresh and came piping hot, we had no trouble finishing the food.

Founded in December 2021 by Nguyen Thi Kieu Hanh, this stall is popular for their unique and creative variations of South Indian fermented rice pancakes, served in large generous portions and nicely satisfying.
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The original version is made with a blend of fermented rice batter and coconut milk, featuring thin crispy edges and fluffy soft center, carrying grainy savoury sweet salty flavour. Accompanied with grainy orange coloured palm sugar crystals which lend a sweet note, and fluffy grated coconut with earthy floral sweet flavour.
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The princess version has added whisked chicken egg, cheddar cheese, and butter, lending layers of luscious chewy wispy soft textures, and added eggy sweet cheesy salty savoury buttery flavour. Finished with a bit of brown sugar for an earthy sweet note. Yum.
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Appam
Mr. Appam
@ Maxwell Food Centre, 1 Kadayanallur Street #01-99
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-appam.html

Desserts were a pleasant way to wrap things up. Atsuki panna cotta came with red bean jelly and mochi. It’s mildly sweet and soft, easy to enjoy. Warabi mochi was just classic soft Japanese mochi with sweet red bean paste, light and chewy. The tempura banana was the most indulgent of the lot. Batter-fried banana with black sugar, gula melaka, coconut ice cream, and sago.

Overall, a decent finish to the buffet. Not the highlight but a sweet little send-off.

Each guest gets one main at the bottomless brunch and this miso char siew is bold and flavour-forward but also pretty rich.

Made with Kurobuta pork jowl, it’s glazed in a sweet-spicy honey miso, topped with chimichurri, garlic chips and served over wasabi cabbage for contrast. The flavours were layered and punchy but the cut was on the fatty side, more melt-in-your-mouth than meaty and a bit too much for my taste. If you’re into fatty pork and bold sauces, this might be your jam.

For the bottomless brunch buffet, mains are limited to one per guest and the unagi claypot makes that choice easy.

A glossy, caramelised slab of Japanese grilled eel sits over fragrant Hokkaido rice, cooked in a claypot that gives the grains a nice smokiness. The sweet-savoury glaze from the unagi seeps into the rice, making every spoonful rich and comforting.

The weekend Bottomless Brunch à la carte buffet was generous and varied, with plenty to please both raw seafood fans and those who prefer cooked bites.

Raw plates:
The mikan carpaccio was bright and refreshing, while the swordfish ceviche delivered a citrus kick balanced with fig and salsa. The sashimi platter (maguro, sake, hamachi, hotate) was fresh and clean, definitely a highlight for anyone who loves raw. The salmon mango salsa tacos were vibrant, with sweet mango lifting the fresh salmon, while the ahi tuna tacos paired creamy buffalo cheese and avocado against the tuna’s clean bite, all wrapped in wholegrain tortilla. The golden age roll is made up of seared mentaiko salmon with cucumber and ikura which felt indulgent yet balanced.

Cooked dishes:
The spicy chicken reaper was fiery and addictive, and the yakitori trio (momo, kawa, tsukune) brought smoky chargrill flavour, with the chicken skin skewer stealing the show. Mentaiko gems were pure comfort of crispy tater tots drenched in creamy mentaiko sauce. The amela tomatoes miso toast was fine but didn’t stand out compared to the stronger plates.

Overall, it’s a buffet that balances freshness with bold cooked flavours, making it easy to linger and enjoy a slow weekend brunch 》$68++ / Pax

zhup zhup supreme, very value for money! lots of noodles and ingredients. felt super full after the meal. they served the ingredients in another claypot bowl and my stomach was full of delicious soup! which they very nicely helped us to refill.