Grew up eating the soup vermicelli version and haven’t had this in probably almost a decade? But my tastebuds have morphed and I love my fishball noodles with Mee pok, dry, spicy, and super vinegary. And Xin Lu gives me just that. The sauciness of the noodles is impeccable, but what was equally impressive was the fresh and bouncy fishballs.
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Tried their decadent tonkatsu as well. It was deep fried and cut into small cubes for the perfect, luxurious bite. One bite and you can really appreciate how rich and tender the Wagyu is, especially when it melts in your mouth. Honestly - get this if you’re willing to spend but also share this with someone because one portion of this richness was overwhelming for me😂 at certain points I felt like the beef was slightly too undercooked to my liking, but I guess that was what preserves the tenderness. Recommend to try if you’re all things Wagyu and want to have a taste of something different.
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Have honestly heard many raving reviews about how well executed the tonkatsu at Katsuya is - after all that’s what they specialise in. The restaurant clearly prides itself on their process - both cooking and consuming of their tonkatsu, whereby there are their special menu you could preorder from and clear instructions on how one should consume the tonkatsu by the table. The Rosu ad they claimed, had a slight amount of fat with the meat to give it the slight juiciness - though I somehow was hoping for more juiciness. That being said, despite it being fried, I did not think that it was too oily. So that made it a great accompaniment with the free flow rice and cabbage salad that they serve.
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A cold tofu dish with aburi salmon. Really enjoyed this dish as an appetiser to kick off the very heavy and fried meal. It was light and the aburi salmon was well seared, which gave a very nice added texture to the silky tofu.
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One of my top few places for chilli ban mian - though the default noodle here seems to be u mian. Nonetheless the texture of the noodles were great, soft yet with a nice chew. Loved the concoction that added up to the sauce, which, cloyed amazingly well with the noodles.
And the chicken cutlet was only a top up of $2.50! What a steal.
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Queued more than an hour for this, and I must say… not worth it. I love my wanton mee saucy and chewy, but I thought this bowl was slightly on the drier side. There is a nice umami flavour to the sauce here but other than that I can’t really see why I would queue that long again for just a decent bowl of wanton mee, granted that it looks presentable and the owners were very polite.
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Was so excited to order this and try it when it finally came with the wonderful plating. Unfortunately, the chicken wasn’t fully cooked on the first serve, with the insides slightly pink and cold despite the exterior seemingly warm. While unsure of the reason why this happened, after flagging out and getting a new side of chicken, I guess my appetite was inevitably ruined even with the rectification. That being said, the rice was light and delicate and it was really a Lemak dish defined by coconut. The sambal on the side was rich and sweet as well.
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My go to spot when I’m craving Mee Siam, though my fond memories of it from a few years ago seem more delicious than it was when I had it recently again. This bus bowl with a generous amount of tau pok and tangy, spicy, gravy was still delightful, but it didn’t have the kick it had like a few years back. The prawns could have fared better fresh, and the flavour isn’t as rich anymore.
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My first time trying George’s laksa, and I understand why they’re distinct from the other competitors with the same name. The broth here was much lighter, less milky, and also less spicy, catering to the people who want a nice balance to their laksa. It is also not as thick nor lemak as elsewhere, but their broth with a thinner consistency was still rich. I did think that they could afford to give more noodles and cockles for paying $5!
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This 200g AUS Wagyu ribeye was simply magnificent. The marbling of the fat felt greater than the indicated score of 4-5, with every bite so melt-in-your mouth tender and juicy. The steak was glistening so much I thought I was in heaven. Impeccable flavour and a perfectly executed medium rare steak, I was honestly so surprised at the quality I was having at Black Pearl. Not pictured is also the white wine mussels that were so delightful! Garlicky broth that paired wonderfully with the table bread that was served. Can’t wait to be back again.
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Hong Heng carrot cake stall doesn’t seem to have snakey queues but their popularity shines through their organised queue pager system and the decent amount of wait you need to have the patience for to finally savour their carrot cake. Their carrot cake is not too greasy, yet fried till crispy while remaining tender. It packs a flavour punch that’s umami with those radish bits. Get the yuan yang just to make the wait more worth it so that you can savour the best of both worlds. I’m not too big a fan of black carrot cake but I make it a point to order it here because it isn’t too overwhelmingly sweet. And if you love spice, remember to add more chilli for that greater kick!!
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This was so worth it! A generous portion of tofu on top of seafood - clams, prawns and mussels in an appetising broth, which was sweet, tangy, and just spicy enough. Top it off with a bubbling egg and you’ll be so satisfied with the warmth and flavour this bowl of soup offers. Really worth it for the price and would come back here just to satiate my soupy subdubu cravings.
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