You know a place is good when it is frequented by locals and serve only a limited quantity of 100 bowls daily.

Although recognised as Michelin-worthy, EniShi occupies an inconspicuous space in International Plaza, sitting patrons by a cosy L-shaped counter.

Taste-wise the dashi noodles are less complex than the widely available tonkotsu. The brown speckled noodles are handmade and while not mind-blowing, was prepared with much care and precision, delivering well on being vessels of flavour. Every charsiu picked and cut to the right amount of fat to meat ratio just so they will melt in the mouth. The dry variant is the more popular variation for flavour.

It was quite an intimate experience to watch the chefs assemble meals in all transparency and great synergy, whilst making sure you as the customer receives utmost service dining with them.

Another great concept by the Black Hole Group offering Greek food in the West.

The platter came served with pitas smelling like amazing pizza crust, looking absolutely igworthy with the char and salt flake garnish and tasting very much as expected.

The four dips were pretty good as well - a cod roe which had a strong fishy taste but in a good way reminiscent of yummy brand canned tuna, cucumber yoghurt which was most neutral and easiest to eat, roasted eggplant tasting like a strong meat marinade, and spicy feta which was creamy with a lingering warmth.

Ordered a lemon chicken gyro [18.90] to accompany the carbs and really enjoyed that too. Chicken was tender but the fries really stole the show with its holy trinity of light, golden and fluffy.

The lunch deal is essentially a sampler of the great food Fat Prince has to offer - choice of dip, mezze, two kebabs and daily dessert (yes 2+2 kebabs in photo because good food calls for company).

The dips were sprinkled with pomegranate seeds for a little pop of fruitiness and complemented by breads that were oh so soft. The kale mezze had bacon squares reminiscent of spam chunks but was actual proper meat that oozed goodness and flaked in the mouth. The pit smoked aubergine was a surprise as well, a vegetable prepared to be enjoyed nothing short of its meet peers with kicks of heat. And of course their signature kebabs.

The Okra Falafel kebab was my personal favourite. The fried legumes were crispy and nutty, with good punch of truffle and almond tahini.

In all honesty, pick whichever catches your fancy. The menu is thoughtfully curated with combinations special to only here and every dish an unique element to make each bite an experience to savour.

Back again at my fav cbd hangout for some chicken and drinks. Their frozen margaritas are easily identifiable as signatures - featured on a prominent poster near the entrance and are the only drinks visualised on the menu. Interesting tropical flavours like the Pineapple Yuzu - sweet and tangy with a hit of booze, infused into a smooth ice blend.

Taste-wise was rather peculiar, although there was something satisfying about the temperature pairing of cold dairy with the freshly fried donut.

Mochi by itself was really plain, lending a contrast to everything else on the dish - the
crunchy milky marie biscuit, granola and fried batter.

The donut was quite literally a huge blob of mochi encased in a deep fried shell and took so much munching the dish turned into a puddle of matcha and salted caramel glaze.

A passerby’s “They sell the best pandan cakes” piqued my interest to give it a go. This shop sits by a stretch of shops from yesteryear, selling a variety of old school bakes. While I had no fate with the seemingly famous pandan cake, there were other sponge cakes with the most nostalgic toppings - hundred and thousands, chocolate rice, almonds and peanuts. These traditional little cakes were so airy they simply melted in the mouth.

Bun was thiccc and pretty much felt like chomping on a chunky burger. Fresh portions were warm and airy with a slightly sweetened golden crust, unlike the usual milky identity. These also seem to have a fairly short shelf life as they staled by the next day. Expect to wait as bulk purchase is fairly common and queueing can get messy during peak periods.

Bare-bodied mascots holding various food items with the words “Food worth getting dirty for” adorn the tray liners, proclaiming advocacy for the Dirty Health revolution. If you’re looking for healthy yet tasty food this joint’s your man. Here serves flavourful healthy proteins and sides (yes that’s sweet potato fries and assortment of roasted veggies). Chicken is succulent and served with sauces to give it a bit of zing.

This eatery really brought out the essence of a good sandwich with bread that’s airy and just enough crackle on top. Flavours were light, bringing out elements of fresh crisp vegetables, tender grilled pork and a touch of heat from the sliced chili for the adventurous.

The owners really said let there be dumplings and sold me with the novelty of dessert dumplings. These little parcels oozed amaretto, cream cheese, vanilla bean and soft bits of warm poached pear, complemented by a cold scoop of woodsy-tasting Tasmanian honey ice cream. Quite an acquired taste and made for a really interesting experience.

These little parcels are soft, chewy, slightly crunchy and stuffed with the right amount of goodness. Loved the variety set of 15 which is perfect for experiencing the signatures in good portion and value.
Would recommend booking ahead as place is rather cosy, made even more so with safety measures and snaking queues that further affirm its popularity.
Service crew is also very friendly and attentive (bottomless drinks were refilled without having to request), making up for the ~45 mins dining limitation.

This dessert boutique is popular for its aesthetic treats and makes for a chill late night hangout spot if you are up for the wait.
The houjicha soft serve was pretty nice - creamy with a smokey aftertaste and garnished with bits of rose. Came served sitting on a wafer cookie atop pre-cut waffle slices. Waffles were on the lighter side with a crisp exterior and deep grooves to hold the ice cream. Brownie bits were very rich, great for chocolate lovers or the sweet toothed.