My personal favourite of the lot! Plain waffles with a whole slab of chewy rice cake slapped on top! Showered with lots of injolmi peanut powder. (Note: talking & laughing is not advisable when eating this, a spray of peanut powder maybe emitted as a result)
You would suspect that the salty and uber soft salmon has been sneaking out for secret midnight rendezvous (yes, that’s the plural form – Vocabulary Editor) with its smoked classmate while elsewhere, the gloopy seaweed offered glacial refreshment for the throat and the apple cubes tasted like solidified apple juice. 4.1/5
http://secretlifeoffatbacks.com/2015/11/salmon-42deg-kite-craig-road/
Love the generous thick cut of sashimi slices! Can't wait to try out the rest of the menu and the other restaurant owned by YOI group! #sayhellojas #chikuwatei #chirashidon #mohdsultanroad #burpple
Bara Chirashi bowl for lunch! Generous serving with loads of fresh sashimi chunks. Served during lunch hours only. $16.
Aoki has been known for their mazechirashi long before pieces of raw fish sitting on rice became all the rage. Their rendition stars a mountain of marinated mixed sashimi, sweet cubes of tamago, bursts of briny ikura, creamy dabs of uni, and sliced cucumbers. All this goodness gently rests on just the right amount of perfectly cooked and seasoned sushi rice, giving you that hard-to-achieve ratio of toppings to rice. The Mazechirashi lunch set goes for $40++ — fantastic value considering both the incredible quality you get and the hefty price tag for dinner here. This is one of those lunches you should treat a loved one to, or perhaps a zen afternoon all to yourself. Reservations are a must!
As perfect as you can get for chicken rice and a slightly spicer chili. Also has an extensive menu of Chinese food for variety
Matcha Strawberry Field Waffles ($9.50).
My favorite element of the waffle is probably the mango passionfruit spheres, which look like popping boba for bubble drink. I didn't realize it could break until I sliced the waffle and got shocked when the mango liquid burst out vertically like fountain haha. The combination of matcha, the sourness of strawberries, the sweetness of mango and cold vanilla ice cream was simply amazing. I could feel the matcha flavor, it's not just waffle with green coloring without any trace of matcha. I was sold.
True to its cheeky name, Non Entrée Desserts is a new café on Rangoon Road that serves all things dessert. It occupies the spot of now-defunct Woodshed, and is vibrantly decked out in bright yellow, white and black. Expect a fun menu of plated desserts that are intricately designed, both in terms of flavour and aesthetics. Be sure to try the Cherry Pop ($13.90) — a giant "cherry" that will create a little carnival in your mouth thanks to boisterous elements like the spicy, sour cherry sorbet and earl grey jelly. For something simple but lovely, go for the Pistachio Raspberry ($8.90) cake, which sees a perfect marriage of berries and nuts. Pop by with a friend or two (so you can sample more) after a good meal in the area!
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Warm chocolate lava cake using Valrhona 70% cocoa, atop a thin layer of crunchy almond nougatine.
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To trigger the "avalanche", cut through the lava cake and watch the gooey chocolate flow onto the orange-infused vanilla ice-cream & chocolate soil.
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The citrus-flavoured vanilla ice cream added a refreshing dimension to the bittersweet chocolate. And oh, I absolutely adore the crunchy, nutty almond nougatine!
Plated desserts are aplenty here and many feature more abstract designs, but this is one of the few that is pretty straightforward, yet fancy in its own cute and innocent form. Replicating a rubber ducky in a bathtub full of soap, the bright and cheery duck is actually a Frozen Exotic Cocktail that is set in lemongrass foam which covers the other details such as sago, fresh mango purée and Creme Fraiche pudding. This is a dessert for the Mango lovers; the flavour of mangoes were prominent through the whole dessert which was tart and sweet at the same time, with a zingy flavour from the lemongrass espuma around. Sago gives the dessert a bit of chew, but the Creme Fraiche pudding at the bottom is the one that helps neutralize your tastebuds at the end of the dessert by being eggy and cleans up the palate for a well-rounded ending.
:)
#saltedeggyolkcrab #sgfood #foodporn #crabs #goodchancepopiah #burpple
