Finger licking good fried chicken coated with Chir Chir’s signature crunchy batter and dusted with a generous amount of super addictive curry powder. The Curry Fried Chicken was super flavorful and didn’t taste greasy at all when we had it piping hot! It comes with a curry sauce by the side but we didn’t think it was necessary as the chicken was tasty on its own.
Omakase — a Japanese phrase which means “I’ll leave it up to you”. At Ryo Sushi, trust that Chef Roy sources the freshest ingredients to create every sushi in front of you. The difference between the $98 and $68 is the uni and otoro sushi and rice bowl. For an uni so fresh and sweet, it’s definitely worth paying for! I incredibly enjoyed the creamy uni as the sweetness exploded in my mouth.
Omakase — a Japanese phrase which means “I’ll leave it up to you”. At Ryo Sushi, trust that Chef Roy sources the freshest ingredients to create every sushi in front of you. My favorite piece of sushi from our 12-piece sushi set. The otoro was beautifully marbled with fats that melted in my mouth, with a magical shoyu foam that dissolved like airy bubbles.
The Carvery presents the Feliz Navidad from now till 1 January 2018, which means Merry Christmas in Spanish! One of the dessert selection is the trifle dressed with a salted butterscotch sauce, crunchy chocolate feuilletine and the almond nougat, turron. One of my favorite flavors of this classic trifle dessert at The Carvery!
During this festive season, lunches cost $45 & upwards and dinners cost $58 & upwards.
Indulge in a table full of Peranakan cuisine with @indocafesg’s Ala Carte Buffet from now till 5 Jan 2017 ($55/lunch and $59/dinner, not available on 24, 25, 31 Dec and 1 Jan). Think unlimited Kueh Pie Tee, Ayam Buah Keluak, Chap Chye and our favorite was the Ikan Masak Merah — a pan roasted cod fillet with homemade sweet sauce. The cod was so smooth and buttery!
A piping hot and sizzling Quinoa Brown Rice made me forget about the carbs and went for a second helping! The charred rice grains at the bottom of the claypot was my favorite part of the dish as it gave extra fragrance to the rice! Even without meat, the rice was nicely seasoned without being overly greasy.
Pieces of roasted chicken thigh and toppoki coated with a fiery spicy dakgalbi sauce in a bed of melted mozzarella cheese. I was happy to find that the spiciness was not masked by the generous amount of cheese, but in turn smoothened its taste with its creamy-ness. This is definitely made for the spice lovers! 🔥
Usher the year-end festive season with Oxwell & Co’s Christmas menu — Grass-fed Fillet of Beef with whipped horseradish mash and green beans. What’s not to love about a crusty char grilled steak with a pink tender center?
I can never have too much mushrooms so this Goong Pot (2-4pax) was perfect for me with 5 kinds of mushrooms — enoki, eryngii, shiitake, honshimeiji and oyster. The freshness and sweetness of the mushrooms made the gochujang based soup broth more flavorful. Diners also get to choose 1 choice of meat and we had the braised pork belly!
Not the most photogenic dish around but the Nasi Campur definitely stole our tastebuds tonight. Candlenut never fails to deliver the ultra lemak Peranakan flavors — especially that beef rendang, homemade sambal & fried salted vegetable duck ball!
The chilli pepper takes center stage in this vegetarian dish, Poblano Pepper, that is stuffed with lots of gooey cheese, sweet corn and crunchy zucchini. It is deep fried with a coat of beer batter till golden brown and served in a bed of creamy corn sauce and red salsa, a meatless dish can be full of indulgence too!
Hello to another durian season of the year! Here’s 王中王 (King of King) and 猫山王 (Premium Mao Shan Wang) which are both bittersweet with an intense creamy texture. I can’t decide which I prefer as both are equally satisfying 😋 The Durian Story imports their durian from the plantation on a daily basis and you can follow them on fb/ig to find out the daily prices. Reservations are highly recommended!
