Emo Snacks（饿魔小吃）is having a 10% pickup offer this loose CB period (until end June 2021 I think). This mala chicken rice will burn a hole in your belly. 😭 there is no 小辣 option so be warned!!! Make sure to pick-up some bubble tea as well to douse the flames. Everything else here has a spiciness level, even their 卤肉饭! :)) awesome place if you are craving Taiwanese 小吃late at night.

A bunch of us headed to Bussorah to soak up the Iftar atmosphere this Ramadan. It was fun and interesting to join our fellow Muslim locals as they partook in the huge Nasi Ambeng platter! The sambal sotong was spicy! Rendang not bad... the sambal goreng and taugeh on the other hand weren’t too fresh. Overall, a great platter for sharing, but some might consider it over-priced Nasi Padang.

Dil’B is a briyani specialist restaurant! They have fish, vegeterian, mutton and chicken briyani. On a Friday afternoon in the midst of the fasting month, the place was full of Chinese people having lunch! Chicken was moist and the masala coating was richly spiced! Have this for lunch and you can pack your bags to food coma-land.

The Feather Blade has but 2 mains on the menu- flank steak or Gyudon (and one off-menu burger). 75% of diners order the flank steak apparently 🤭. It’s a modest cut of meat, typically lean and stringy (if overcooked). They execute a good sear on the steak and keep the meat tender cutting across the grain.

Their steak tartare is one umami-bomb. Think raw quail egg and furikake with your raw chopped steak. This just stimulates your appetite- a perfect start to your dinner and drink. What’s more beef if you’re having flank steak anyways?

With hae mee you should always get the dry version. I bucked the trend and reaped what I sowed. :( Shun Li has two opening hours- one in the morning and one for the supper crowd (think 1:30am) This is comforting and nostalgic! There are better options out there tho~

Toa Payoh heartlanders have it good. If you happen to stay in the 120+ block area of TPY Lorong 1, you’ve no shortage of good food at reasonable prices. The dark horse is the roasted pork belly (Siew Yuk). I can mildly taste the five spice and the skin still retains a crunch. Hua Fong Kee is definitely an underrated gem of a neighbourhood eat.

Kok Sen is closed for 2 weeks from 1 March 2021 for renovations. So we braved the Friday dinner crowd for its Tze char fare. This claypot dish was one of their signatures, and we saw it on every table around us! They use fish/sotong paste to fill their vegetables (chilli, capsicum and brinjal) and stuff their tau pok. Being a more Hakka YTF kinda guy, it lacked the meaty bite of minced pork for me. The 汁sorta compensates as it definitely adds to the umami! Overall Kok Sen is the cheapest thing to eat along Keong Saik, but it‘s a little pricier for Tze Char.

Made the mistake of coming here on 元宵节. We queued a whopping 1.5hrs long as they didn’t take reservations! 😭 The food was good, but not great enough to repeat the long wait. This crispy roast chicken comes with pepper salt and homemade chilli 🌶 a real blast to the Chinese wedding dinners of yonder years. Skin’s crisp but not oily, meat’s tender but not too dry. Better than your usual chicken rice fare.

Wildfire Burgers has been a nomad in the burger scene. Moving around and finally settling at its current NAFA location. When you’re tired of ground chuck and you want mouthfuls of melt in your mouth slices of beef. This can be your go-to. The shabu sauce isn’t too cloying and the shimeji mushrooms/ onions/ sesame seed combo takes the burger a notch over MOS’ closest offerings. Worth a try.

Mac & Cheese done well! Cheese/Béchamel sauce’s the right consistency. The Cheese cracker crust adds that extra saltiness from the milder cheese blend. The wheels of sausage/pepperoni? give the dish an extra bite. Great for sharing. Goes surprisingly well with black coffee (says my coffee-drinking friend).

Brunch always strings up the sweet and savoury. The Espresso bacon’s sufficiently salty, though one would have expected it griddled to a crisp rather than broiled. The berry sauce is light and tart, and the French toast isn’t smothered with syrup. Oh those aren’t cucumbers but slices of Granny Smith. I guess this is more sweet-sour 🤭