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There are two main differences between Thai style kway chap and the Teochew ones in Singapore. The broth is a lightly coloured peppery pork broth instead of a five spice herbal based soup, and the thin sheets of rice noodles are served rolled up, providing a more bouncy mouthfeel.
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While it’s not a strong contender against the ones found in Yaowarat, I find that the Signature Thai Kway Chap ($5) is still pretty enjoyable. The soup is on the saltier side and slightly peppery, but still retains an admittedly light flavour of pork in the soup, along with decent servings of fried pork belly, pigs stomach, fish sausage, and lean pork meat.
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I also had the fried and boiled pork belly ($6 small portion). The fried belly was crispy, tender, and came with a dark, sweet, dipping sauce. But the boiled pork belly was my favourite, as it just melted away in my mouth, and is perfect when paired with the pungent garlic and fish sauce that’s served on the side.
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Starting off 2019 with a big steamboat feast sounds like a great idea to me, and if you agree, here’s some good news! Beauty In The Pot recently opened a new outlet in VivoCity, and I’m happy to report that the quality and consistency of the food is still top-notch.
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What gave me an extremely pleasant surprise was that despite changing the recipe for their signature beauty collagen soup, the new conpoy and pig trotter based broth might actually be even thicker and richer than before. It had a deeper umami creaminess to it that it’s predecessor did not.
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Other soup bases include a coconut soup, which was just too sweet for my palate, and wasn’t my favourite; a ma la based soup which was spicy enough to have a pleasant kick, but also mild enough to drink as is, and an herbal soup primarily flavoured with dang gui, and had a savoury salty flavour, with bitter undertones.
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They also feature three new items, pig’s aorta, black cow tripe, and bamboo shoots. The aorta (third picture) only needs to boil briefly before it’s ready for consumption. The texture was crunchy at first, before it becomes chewy, almost like a cuttlefish that is a held together a lot more strongly. Taste-wise it was featureless, and it definitely strikes me as a food item that’s more about the texture rather than taste.
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Mostly as a huge fan of Beauty in the Pot, I’m super relieved that the signature beauty collagen broth is still amazing, maybe even more so than before.
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The spicy chicken ($27.90 for 8 pieces and six sides) are huge, plump, and juicy. The marination and seasoning have completely seeped into the flesh, so each bite of the extremely tender and juicy chicken is full of potent peppery spice, and savoury chicken oil.
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The skin is crispy and crumbly, it’s the kind of crisp ones that almost shatters when you bite into it, so do expect to find yourself picking at the crumbs after you’re done with the meat!
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Unfortunately though, the sides are where they fall short. None of them were really worth mentioning, but the cream of chicken and the mashed potatoes were especially bland and tasteless.
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If you do come here for a meal, do consider just getting the chicken a la carte, and skip the sides.
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But I happened to be at Paya Lebar Square one day, and just wandered into this random Mazesoba joint that looked interesting, only realising (with great excitement) midway through the meal that it was Kajiken 😛
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I opted for the Original Mazesoba with Spicy Chilli sauce ($13.8++). It took awhile to arrive, so while you’re waiting, they present you with a bowl of soup that really shocked me with just how good it was. Unfortunately the waitstaff didn’t know exactly what the soup consisted of, but the flavours that shone through were definitely ginger, mushroom and chicken. Just very nourishing, rich, and a complete opposite to the clean and light tasting Konbu soup served at Menya Kokoro. It was so enjoyable I had four helpings before I stopped myself to save space for the noodles.
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The springy noodles themselves had a nice eggy flavour to them that still shone through even when mixed with everything in the bowl.
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The spicy sauce here needs a warning sign. It packs a kick, and flavour wise reminded me of a cross between sambal, and Korean spicy bean paste. The egg yolk coats the noodles in an addictive creaminess, and the chives add a pungency and refreshing crunch, so the rich noodles don’t ever feel too cloying.
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Give it a splash or two of the vinegar that’s present on every table top, and you’ve got a satisfying bowl of noodles that’s sour, spicy, salty, and umami all at once. Is it better than Menya Kokoro? Personally, I prefer Kajiken, but honestly, it depends on what kind of flavour profile you prefer. Menya Kokoro is more balanced and clean, while Kajiken is much stronger and intense. It’s the bee to Menya’s butterfly.
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The food is much like the bright neon interior, it’s loud, it’s in your face, and subtlety is not the name of the game here.
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I got a great deal off Burpple Beyond here, which gave me TWO SETS of Mentai Hokkaido Oysters, Torched Hokkaido Scallops, and the Wagyu Sukiyaki Gyudon (but I requested for an upgrade, which the owner so kindly agreed to, hehe) for $59! What a steal.
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I was given the chance to upgrade my Wagyu Sukiyaki Gyudon to the Truffle Wagyu Beef Bowl (22.90) and of course, I went for it. The heavy scent of truffle and smoke instantly hits you once the bowl arrives. It’s almost like a warning sign of the intense savoriness that would be coming in the very first bite. The wobbly, supple beef slices melted away effortlessly, while the fluffy bed of rice became a melting pot of beef fat, egg yolk, tobiko, and truffle oil. Almost made me want to lick the bowl clean.
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The oysters and scallops were both really fresh, and I liked that the scallops were served cold, while the torched mentaiko was warm. It gave a nice contrast of temperatures that was really addictive. The oysters were plump, juicy, clear and just slightly salty. Drizzle it with a bit of ponzu sauce, and it makes for a bite-sized citrusy rush of ocean flavour.
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Of course I couldn’t resist ordering the Foie Gras and Ikura ($9.90), which is honestly pretty cheap for what they gave. Two chunks of glazed and torched foie gras, yuzu shavings, an onsen egg, and a spoonful of ikura. Unfortunately it wasn’t my favourite, I felt the foie gras was a tad overcooked and dry, and the little ikura globules didn’t have the popping saltiness that I enjoy from it.
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If you’re going to come, do consider using the Burpple Beyond set, it’s really value for money, and you still get a choice of half a pint of Asahi, or red/white wine! The staff are also really friendly and helpful, which made for a really pleasant experience.
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I’ve had no issues with the consistency of the chicken across the various outlets they have. The skin is always smooth, the flesh is always tender and juicy, and it’s always lightly seasoned, clean and cool.
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It’s always so refreshing and invigorating to bundle up a piece of chicken in the cold crisp lettuce, add a dollop of the addictively fragrant, salty and spicy ginger mix, and stuffing the entire thing into your mouth.
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This is probably one of my ultimate comfort foods.
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We ordered a myriad of items from their rather extensive menu, but here were some of my favourites.
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The Golden Mentaiko ($27) was a luxurious maki that comprised of seared salmon, a thin slice of mango, cod roe mentaiko, and ikura. The salmon was fatty and luscious, while the salty mentaiko mingled with the subtly sweet mango slice to result in a marriage of tastes that while unconventional, really works.
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The Wagyu Foie Gras Donburi ($40) was all about the flavour punch. Fatty, gamey, creamy, pan seared foie gras is placed atop a layer of thinly sliced wagyu beef, and finally laid to rest on a bed of fluffy steamed Japanese rice. From the very first mouth, you get the rice that’s saturated with the beef fat, the sweet and beefy wagyu slices, and a potent cube of foie gras that almost exploded into creaminess. You almost wonder if the flavour is worth the artery clogging. Almost.
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For a perfect follow up to that bowl of sinful goodness, try the Snow Crab and Century Egg Tofu ($12). This common dish is elevated to new heights by doing away with the ubiquitous century egg slices, and turning it into a purée to be lathered onto the tofu block instead. There’s also fresh ginger in the dish to balance out the strength of the century egg’s flavour, and brought an almost sweet aftertaste to the dish.
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This was actually a starter, but the Tai Carpaccio ($34) was a plate of very thinly sliced red sea bream, seasoned with shio konbu, chives, and truffle oil, perfuming it with a heavy scent of the tantalising fungus. It was so surprising to me that such strong seasoning only served to enhance the flavour of the fish, and avoided overpowering it.
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The Top Grade BP Tonkatsu set ($31.80) was fantastic. The pork cutlet was lightly crumbled and gently fried, with barely any seasoning. Despite an incredibly refined, clean pork flavour with almost none of the robust scent of pork present in the cutlet, it still holds an undertone of wild flavour — thanks to a slight layer of fat, which was so soft and tender, it melted away on your tongue without a need to chew.
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The texture of the meat was smooth and tender, with just the right amount of firmness that allows you to chew and have the flavours be exuded out onto your tastebuds. The outer crust was delicate and thin, successfully marrying itself with the meat, so it felt like a complete bite each time, instead of a separate crust and meat.
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The hot and sour soup with fresh fish (220 Baht) featured a clear broth with tangy and spicy notes. It’s not as potent in flavour as Tom Yum, with a much clean and refreshing aftertaste. Unfortunately the sea bass flesh wasn’t the best, and was rather powdery and seemed to disintegrate before I even had the chance to bite it.
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The thick udon noodles here are cooked to a softer consistency than I expected, which I enjoyed, as I prefer softer noodles. It’s accompanied by a myriad of ingredients to toss and mix, such as, a ground fish powder that tasted like bonito flakes, chives, spring onions, seaweed, chopped garlic, a minced meat mixture, and a soft, runny egg yolk to top it off.
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However, the most potent and standout flavour would surprisingly come from the chopped garlic, despite it being in an unassumingly tiny serving. This is definitely a dish that you’ll be tasting in your mouth hours after you’ve finished!
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I ordered the Spicy Maze-Soba ($13.80 for large) which had a flavour that is what I’d expect if we crossed Samyang spicy noodles, and zha jiang mian. Every strand of noodle was perfectly coated with the sauce, making it a savoury and heavy meal down to the very last bite.
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They also offer a tiny saucer of rice for you to mix in with the remainder of the sauce, so none of that good, savoury mix goes to waste!
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First, thick lashings of warm brown sugar syrup coat the bouncy brown sugar pearls. Cold milk is then poured over the warm syrup, instantly turning it even more viscous. It’s finally finished with a substantial layer of cheese cream, plus caramelised, slightly burnt brown sugar on top.
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I suggest slurping up some of that warm syrup first, for an initial sinful mouthful of that perfect syrup with a slight singed flavour. Afterwards, just mix everything up well, and every slurp grants you luscious mouthfuls of the thick milk, cream, and syrup mixture. It’s probably terrible on the waistline, but my tastebuds take priority.
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A meat substitute that really tastes like chicken?
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Personally I’m not the biggest fan of nuggets and I much prefer an actual cut of the chicken, so when I had the chance to try out @gimme4fingers new meatless @quornsg nuggets, I wasn’t too keen.
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Surprisingly, I might honestly prefer these nuggets more than the actual meat ones. The taste is pretty much what you’d expect from a nugget at a fast-food joint, vaguely chickeny and salty, but with an added bonus of being much more juicy and tender. As much as I don’t wanna admit it, being a meat lover, Quorn really is a viable taste substitute for chicken nuggets, as it’s almost indistinguishable from the real meat version.
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