Curiosity got the better of me when I read that these were handmade so I got a portion with chives. Upon ordering, I was treated to a display of the stallkeeper making a fresh batch on the steamer, which got me very fascinated and very excited. Texture wise, the rolls (or better known as chee cheong fun locally) were definitely silky and smooth, but just a little too soft for my liking. It was light in tasting even after I doused it with soya sauce and chilli, which is understandable given that most of the customers here was the elderly. Definitely worth a shot if you're in the area- I rarely see handmade rice rolls in hawker centres nowadays and I think the traditional factor is worth an experience.

*Also, I'm pleased that they didn't even charge extra for takeaway, despite the considerable act of separating the sauce so that the rolls don't get soggy!

Please forgive me for the horrible pun, but I just couldn't help myself considering how pleased I was with this meal!
I was all ready to tuck into a greasy thosai but was pleased that this was not- the batter here had a very pleasant tang from the fermentation (reminds me of a sourdough pancake) and though the sides were nicely crisp, it didn't feel oily at all! The egg was also beautifully embedded into the layers of the thin thosai.
I find myself frequenting their other branches more often, but based on this dish alone, I'd say the Thomson one is the place to hit to satisfy a thosai craving!

This, including the cornbread waffles, were my top favourites among the wide spread served at the restaurant during their last weekend (24/11–26/11).

The individual components of the Wagyu Big Mac Fried Rice were simple and unassuming, but together, they constructed the most comforting of rice bowls. The beef itself was a little dry, but the rest of the ingredients were well done. The flavour combination was amazing, and it all felt like a warm hug.

The cornbread waffles were something else too. I love cornbread in general but the ones here still blew my mind–I happily had 5 of those goodies. I usually favour crispier waffles, but I didn't mind these at all because they were delightfully fluffy. Beside them being sweet like typical cornbreads I've had, pairing them with the maple syrup enhanced the flavour further and actually brought out a wonderful smokiness in it. There were bits of corn kernels inside too, which I was only too happy to lap up. Beautiful flavours and texture checked, making these a plate (or in my case, 2 plates) of memorable waffles.

So with these, I bid farewell to Bird Bird with a heavy heart. I've never been a fried chicken fan, but these outstanding menu items proved that the restaurant can delight everyone else too!
I certainly hope this is not the last we've seen of Bjorn and his amazing team (other than Artichoke, of course) for this experience has further affirmed my belief that they can execute some great stuff.

Sadly, when they arrived, one had already burst and had its contents oozed out 😢.
Texture and taste wise though, they were definitely on point. I loved the unique take on the usual steamed liu sha bao; this reminds me of the cookie layer on melon pans and was sweet with a very nice crispy and chewy combination. They were a little small, but a delightful way to end the meal.
We had also ordered the Baked Salted Egg Pumpkin Tart ($3.90++), and while the pastry was nice (buttery and flakey), the filling didn't impress much, and was just sweet. So I'd say skip that one and get these if you're deciding between the two!

To be fair, I had high expectations for this having read very positive reviews. Also, I love the combination of youtiao in rice rolls, something that I enjoyed much more in Hong Kong but for some reason, less common here.
While the fresh prawns made a welcome appearance again here, the rice rolls were too soft and thick, which made the balance of the dish a little off. Sauce was also a little too sweet for me!

This is one fried item worth ordering! The use of the beancurd skin made this light despite being deep fried, while still leaving this dish with a nice, satisfying crunch!

From top left, pictured are the:
1. Steamed Chicken Feet with Black Bean Sauce ($3.20++); This was just an average dish for me. Wasn't particularly soft, and a little dry.
2. Siew Mai ($3.90++); one of a must-orders for most during dim sum, it wasn't incredibly mindblowing but I liked that it felt lighter than your average siew mai. I'm just hazarding a guess, but I think they might've used more shrimp because it didn't feel as meaty as other ones I've had, which personally, didn't bother me too much.
3. Crystal Skin Mushroom Dumpling ($3.90++); I liked this! The skin was thin enough, while still retaining its slight elasticity, and the mushroom flavour wasn't too overwhelming.
4. Steamed Charcoal Dumpling ($4++); The dish I was looking most forward to, and I'm glad it didn't disappoint! Definitely a lighter "siew mai", and I know this is because they used chicken instead. What was particularly memorable was the roe on top, which gave a very pleasant crunch and a slight saltiness to the dish!
5. Deep Fried Shrimp Dumpling ($3.80++); The same plump shrimp used in their other prawn dishes, but the fried wanton skin encasing it we weren't particularly fond of.

The filling and bacon wasn't the greatest, but wow is the bread super soft and fluffy! Before I even realised, I'd finish half of this despite already having breakfast plans. It did remind me of the popular grilled buns in Bangkok. There was a slight taste of yeast initially, but thankfully that was masked when I reached the filling. They have both savoury and sweet flavours available, and prices start from $1.60 for a small (regular) sized bun. I'd love to hit their sweet buns next- I got my eyes on the yam! 😉

So if frittatas are crustless quiches, I went a step further by having mine cheeseless too (I go all the way). Before you declare this an outright ambomination, I'll have to first throw out an important disclaimer: I'm really not all that into cheese. But that's the best thing about cooking food at home- you won't have to worry about it being called out for its authenticity or pleasing the masses, because you're tailoring everything to your own taste. And this, I hugely enjoyed.

I'm always partial towards these kind of paus which boast a fluffier skin. The ones here were really soft, though I wish it had a bit more of a chew. Personally, it was just a tad too sweet for me, maybe because I'm more used to the other kind of paus. The meat filling was of good quality; generous chunks that weren't oily at all. Do it justice by steaming it before consumption!

Honestly, I wasn't expecting much because I had bought this for breakfast the next day (refrigerated of course). So, I was really impressed how fluffy the rice had managed to remain overnight- it wasn't dry or stale tasting at all! The amount of mentaiko was also more than generous. Besides the considerable sized dollop on the edge of the riceroll, there was a good serving packed inside too! I'd love to give the other flavours a try the next time I'm around. I imagine a few would make for a night, light lunch.

We felt a little peckish so like many people there, decided to have some of this famous Korean fish cakes. It was our first time, and we bought a few consisting of: Fried Chilli Pepper ($3.50), Prawn Roll Hotdog ($3.50), Goblin's Mace ($3.50), Shrimp Tang ($2), and Green Shrimp Paprika ($2).

Pictured is the Goblin's Mace, which looked the most appealing and the first we tried. Nothing special, but you can't go wrong with fried potatoes and hotdogs! My favourite was the Prawn Roll Hot Dog, which was one of their bestsellers. Contrary to its name, it didn't actually have a hotdog, but the distinct prawn taste helped to break the slight monotony of the plainer fishcake. I liked the Fried Chilli Pepper as well, which tasted like a fried & generously stuffed Green Chilli sometimes found in Yong Tau Foo stalls. The rest frankly, was quite forgettable, though I guess it's always nice to have a choice of a different fishcake from the usual processed ones.

Honestly, the idea was very interesting, but I was slightly disappointed in its execution. I'd imagine it would taste tonnes better fresh out of the fryer when it's still crispy but the ones we've had lacked that crunch we were looking forward to in our fried fritters. However, I do believe the turnover of the croquettes is high, considering the crowd, and what that we got were very fresh. I bet it'll taste much better if you're taking it home to reheat in a toaster oven, but sadly that would defeat the idea of a street snack eaten on the go.