The Japanese claypot rice is somewhat similar to our familiar Chinese-style claypot rice and the restaurant uses Japanese Nigata rice cooked in a premium dashi, made with aged katsuobushi and Hidaka konbu, with an assortment of ingredients.

We sampled three of them and my top recommendation will go to the Kinoko, which is surprisingly a vegetarian option made with four different kinds of mushrooms and the claypot comes with an onsen egg to give it an additional richness when mixed together and crispy seasoned seaweed for the umami-ness. The Iberiko Buta claypot comes with grilled iberico pork jowl paired with a smoked sausage tare and the x-factor of the dish, the crispy pork lard that gives it an aromatic touch. Last but not least, there is also the Shake which comes with poached salmon trout and topped with salmon skin, ikura and tobiko. Special mention goes to the Saba Age, a side dish of crispy mackerel fish with a spicy sesame sauce dip that will leave you wanting for more.
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✨ Donabe
📍 10 Paya Lebar Road, PLQ Mall, 03-28/29, Singapore 409057
🌐 https://donabe.oddle.me/en_SG/
🍴 [Media Invite]

Arguably there are three things to look for when you want authentic Malaysian styled Ban Mian.
1) The Mee Hoon Kueh must be hand torn and not cut from a rolled pieces of dough with cookie cutter.
2) The vegetable used must be Sayur Manis.
3) The condiment must be a chilli sauce and not cut red chilli in soya sauce.

This outlet by the original 2016 Michelin Star Ban Mian China Whampoa Handmade Noodles hits all the above. It is located at Lor 12 Geylang Road. Their standard portions go from $5.50 and you may choose to add ikan bilis, prawns, fish maw, etc. There is even an abalone version.

The mee hoon kueh is chewy and the clear soup has a umami taste that is is similar to the type of pork bone soup with yellow soya beans that you get from Yong Tau Fu. The dry version is even more flavourful with the added black soya sauce that tastes a little sweet.

But the most remarkable is their three types of chilli sauce: The green lime chilli sauce, the chilli sauce with pineapple and the standard chilli sauce. They are all great with the ban mian, whether you order dry or soup. The green lime chilli could do with a little more tanginess and less sweet. The pineapple chilli sauce seem to be the medium type but still a little sweet for more. But the standard chilli sauce is a killer. For those who can take spice in the spades go for it. Amateurs be warned. Stay away!

I can see how the original stall got their Michelin Star but now it’s more franchised. Will go to their main branch in Whampoa again to reconfirm my theory of eating Michelin Star food only at the branch that got the Star. So far it has proven to be true for Putien and Liao Fan Hawker Chan.

With each visit to Mustard Seed, it’s difficult to fathom how they can top your previous meal. However, they still manage to excel and also keep things interesting.

September’s menu was arguably one of the best menus I’ve had at the cosy and intimate restaurant, each item was almost faultless.

From the appetite-whetting chilled tomato soup with lobster and sambal matah, to the addictive and tangy Laksa Johor with grouper, each dish is an explosion of flavour, yet delicate enough to not de-sensitise the palate.

My favourite of the evening was the oxtail nasi ulam accompanied with a teapot of beef broth. So good and hearty that I forced myself to muster the courage to ask for a second helping (which they generously obliged)!

Mustard Seed is an incredibly difficult reservation to make so go score some good karma points. December bookings are available from 1 Oct, 10am. Good luck!

@nyverdensg first-of-its-kind to offer a customisable woodfired grilling experience!

Select your prime cut meat to be semi-cooked over 5 types of firewood – Jarrah, Hickory, Oak, Cherry, Applewood – which adds another dimension to the plate.

House signature Crab Tagliolini ($30) is a dish worth trying, though the pasta was molto al dente that day. Cooked in lobster broth for immense sweetness, generous crab meat chunks, it is topped with olive oil, rose petals and smoked ikura.

Sweet sweet delicate lobster meat’s impeccably rolled within sheets of rich, buttery avocado, then topped with little bright gems of briny roe and Avruga caviar. Those elements together pack a lot of amazing flavours, but Olivia piles on more with some fragrant sesame oil, citrusy ponzu sauce, and an epic lobster sauce that, may I say, tastes like the most decadent lobster bisque. I wanna do this dish so much justice and wax lyrical about how heavenly it was, but we split it into 6 and I only took a bite so it really was a fleeting taste of heaven 😅 Full of regrets btw I’d kill to have the full portion to myself.

Satisfy your midnight hotpot cravings at this restaurant nestled on a secluded hilltop, inside the Great Ballroom of Hotel Re! Choose from their variety of soup bases from authentic Mala, Tomato, Pickled Cabbbage or their signature Buddha-Jumps-Over-The-Wall soup, prepared with the finest selection of herbs and ingredients. Order up a selection of Sliced Pork Belly ($7), Sliced Kurobuta Pork Collar ($12), Chicken Thigh ($5), Rose Tofu ($9), Lucky Dumpling ($8) and more!

Lobster avocado roll ($32)
Octopus ($38)
Spanish omelette ($25)
Roasted meat canelon ($28)
Cheesecake ($14)
⭐️ 4.5/5 ⭐️
🍴Elegant, spectacular Spanish food that’s pricey but so worth the indulgence. We found everything we tried delicious, although our favourites (though this was more personal preference than what was done better) were the octopus with potato foam, and the lobster avocado roll. The former came with tender octopus and crispy pork belly - with melt-in-the-mouth fats - laid on a cloud of creamy potato goodness. The lobster avocado roll was pure indulgence, with juicy lobster meat hidden underneath a blanket of thinly sliced avocado. The meat canelon was also perfectly executed, with savoury shredded pork and foie gras wrapped with thin chewy pasta. Finally, we had the cod omelette, with a set exterior that revealed gooey luscious eggy goodness within. And of course, we had to end off with two slices of the family’s favourite cheesecake in Singapore (scroll to the end to see that ooze)!

Overall, we couldn’t find fault with any dish, as they were of extremely high standards with flavours and textures all on point. Our only gripe was that the portions were quite small for the price, but I guess that is to expected at an upscale place like this 😅
📍@oliviarestaurant_sg, 01-03, 55 Keong Saik Road, Singapore

Insta: cafehoppingkids

Price may be a little steep at $14 for two tiny croquettes, but you’re really paying for the quality here.

These little delights were so crispy, and not oily at all despite being served to the table freshly deep-fried. The filling itself was smooth and almost like cream (rather than mashed potatoes) and had chunks of Iberico ham. Flavour-wise, what came through was the sweetness of the creamy filling and a smokey savouriness from the ham.

They were also served on top of a little dollop of sauce that tasted like truffle mayonnaise, although the croquettes are delicious enough on their own without a need for any kind of condiment.

Other than @oliviarestaurant_sg famous burnt cheesecake, you should try their other Spanish dishes while at it!✨ especially their black rice paella that will burn through your wallet 🔥💸 and melt your soul 👻 the juicy Mediterranean red prawn is a first for me!⭐️ definitely not your usual with that tender flesh and unami thick prawn head juices that you have to mix it with the black rice to achieve that 💯 flavor depth of the sea🦐 the beef ragu is definitely beef lovers’ delight with that strong robust aroma that soaks into the pasta broth🥩 the omelette was a usual, no further comments. That mushroom croquette though was another must-order, if you love a excellent bowl of mushroom soup you will love this crispy pop of earthy mushroom 💣💕 but damn this place is pricey🥲

But beside outram Park ckt, i discovered many other yummy foods there, one of it is The Mixed from
@tangkaykee,Tang Kay Kee Fish Head Bee Hoon.
FusionTze char that sell this interesting modren horfun.
Its have strong wok hei, served with slice fish, pork, sous vide egg and deep fried enoki.
💰$5.
📍Tang Kay Kee Fishhead Beehoon.
Hong Lim Food centre, #01-70.
531A Upper Cross Street.

we’ve ordered the burpple set (2 wagyu beef don for $25) & had been wanting to know what is the hype for gyu nami all about! the savings is not a whole lot, maybe ~$5 since each don is originally priced at $15. the shop is tucked away at a small corner and the ambience is pretty cozy. the don presentation is really cute as it resembled a volcano. the egg yolk is placed perfectly at the top of the mountain of beef and rice, accompanied with this rich creamy sauce drizzled down the side. 🥺🥺

the medium rare beef slices taste almost like a thinly sliced ham & the texture is good! however, the rice has nothing to rave about and the miso soup was pretty bland. overall it is a nice don to try, but me and my partner both agreed that we won’t order the beef don again. maybe cause it didn’t suit our tastebuds, since others raved about it. also, be prepared that they don’t serve any plain water, even when i mentioned that i needed to take my medication... only serves can drinks!

A hearty and VERY eggy bowl of oyakodon. Comes with 5 or 6 different types of eggs and chicken. Might be too eggy for some people but overall still a pretty good dish! Play points for the presentation too 👌🏻