The Pad Thai with chicken ($5) featured springy rice noodles, with lots of beancurd, fried eggs, and peanuts. Unfortunately this is on the sweeter end of the flavour spectrum, and the chicken pieces are rather dry and bland, so those expecting a salty, tangy pad thai might not find themselves too endeared with this.
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Despite the many Pork Kidney slices found in this bowl, this is a dish that’s definitely not ‘kid’ding around.

Okay sorry for the bad pun, but the soup here is legit. It packs an herbal punch without being overbearing and bitter, with a gritty pork flavour that coats every inch of your mouth.

The noodles were soft, without breaking apart, and served as the perfect accompaniment to that insane broth, which is really the star of this dish.

Ordered the Standard Bowl ($15.90) on a whim, and was more than pleased by the standard of the dish.

I had my choice of 2 fishes, and I chose the Mentai Salmon and Spicy Sesame Salmon. Both fishes came cubed, and in a generous portion.

I had the choice of five more toppings, and opted for
Cucumbers
Chuka Wakame
Mandarin Oranges
Onsen Egg (honestly just a half boiled egg)
and Flying Fish Roe

It was rather value for money, and at a nice and quite corner in the new Tai Seng Center. Definitely a decent lunch option if I’m ever craving for a quick poke bowl fix without having to go too far!

$16 for a plate of hor fun?! 😱

My heart ached as I read the price displayed on the menu, but my tastebuds rejoiced when I tried the dish. It's unlike any other hor fun I've ever tried, it actually seemed like a totally different dish.

Rather than a rich, smooth, savoury gravy, Kok Sen has a more gritty, shrimpy, and slightly spicy gravy that generously smothers the sheets of rice noodle below.

The prawns themselves were decently fresh (nothing mind-blowing), but every bite of the dish came with an intense wok hei, a quality that's missing in many hor fun dishes nowadays.

Overall it's definitely worth a try if you're in the area, but it's not something I'd go out of my way to eat every time.

You'd be hard pressed to try and find another thing in the world as beautiful as a plate piled high with fresh seafood 😍

Carousel really had it all, good roasts, fresh seafood, fragrant Asian cuisine, and seductively sweet desserts.

I was a tad apprehensive and skeptical of the food served at Blisshouse originally. The extensive ethereal, fairytale theme and design of the restaurant made me feel like they were trying to compensate for subpar food with a good aesthetic.

I was completely wrong. The squid ink risotto is fragrant and buttery, the grains used were of a good texture and consistency. The overall dish held together nicely without running or splitting, and the subtle salty flavour of squid ink came through, despite the heavy butter taste.

However, the calamari that topped the dish was your average, run of the mill calamari you can get anywhere. Not good, not bad, just.. okay.

This tiny little cafe was such a cute find in a neighbourhood estate! Doughwory Bakery serves up some nicely fluffy waffles, crispy on the outside, light and airy on the inside.

The Thai milk tea flavoured ice cream tastes exactly like a sweet cup of the beverage, but frozen, and I opted to top it off with a thick Gula Melaka syrup, in an attempt to make two 'Asian' flavours work together 😛

Nice springy noodles, well marinated with the flavour of pork lard, and a lightly sour chili makes for an awesomely comforting bowl of noodles.

The strong pungent flavour of the durian is nicely complemented by the charcoal cake that encapsulates it. It brings forth a nuanced tinge of almost 'tea-like' bitterness that helps to reduce the 'gelatness' one may get when feasting on durian.

I'll spend the next few starry nights dreaming about this surprisingly delicate durian ice cream cake, thank you very much.

It's strange that amongst the fresh, thick slices of sashimi, the aromatic, soothing bowls of teapot soup, and the joyful crunch of tempura prawns, the standout dish would be the tiny grilled shishamos offered at Ikoi.

The fishes were perfectly salted, offsetting the slight bitterness that comes from the flavour of the eggs, which managed to remain juicy instead of powdery and dry.