We had the Korean-infused Galbi-Choi Bagelwich, a tantalising mix of Kalbi(BBQ beef short rib), Kimchi, Gochujang Aioli and their “Hippie Greens”.

The Kalbi was fatty, succulent and slightly caramelised on the outside, tasting very much like the type we grill in KBBQ.

The Gochujang Aioli is interesting, some parts sour, some parts slightly sugary, but works well with the other ingredients tbh.

Aesthetically, the bagel is not only just pleasing to the eyes, but also looks pretty substantial.

Truth is, I personally wouldn’t come just to feel super full after. The portion’s just enough to make u feel just nice and satisfied.

The Prawn Mee broth is packed with flavour and extremely addictive. Every single time, I can’t help but keep scooping and drinking it until it looks more like a sauce than soup.

The prawns were pretty plump and fall off the shell easily, while the pork ribs were quite tender and chewy albeit small.

Not many Nasi Padang stalls in SG do it like they do. I present Istimewa Nasi Padang in the Alexandra area, within close vicinity of ABC Brickworks Market.

My standard order would be a 2 meat 2 veg selection.

The meats would be their super lemak Beef Rendang and chewy Beef Paru Goreng(Fried Beef Lung) if it’s up your alley. If not, there are other amazing alternatives like their gigantic Ayam Goreng (Fried Chicken) in drumstick or wing versions as well as their Sambal Sotong.

My veggies would be their Sayur Lodeh(Vegetable Stew in Coconut Milk) and their sweet Sambal Goreng. Their Sambal Goreng is really one of the best around.

This is probably my favourite Nasi Padang stall around so far, with its WIDE variety of dishes and ingredients for people of all palates.

$1 for your Kopi O, $2 for half a pint of Chang Beer and $11 for a cocktail of your choice among a wide selection. All charged at NETT prices.

The answer lies in their in-house ROBOT baristas cum bartenders, preparing your Kopi and cocktails with immaculate precision, down to the exact ingredient “ratio” you’d like them.

For coffee, we had their refreshing Cold Brew Banana, with the fruitiness from the banana puree not too overpowering. We also tried their fragrant Pandan Latte, with the essence from the fresh pandan extract infusing nicely with the traditional cafe latte.

Ratio’s cocktails were conceptualised by some of the world’s most “zai”(capable) bartenders and brought to fruition by their robots.

Not only do they serve classics such as Gin and Tonic, but they also offer fascinating concoctions such as the tangy Tom Yum Martini.

If you’re feeling slightly peckish, don’t worry! Ratio Coffee dishes up savoury delights such as their Truffled Egg in Multigrain Loaf or Lemak Chicken and Sambal Cruffin.

My only gripe is the not so spacious seating in this relatively small cafe placing customers in close proximity. However, for others, I’m sure they’ll appreciate this cosy setting a lot more.

Generous strips of tender wagyu beef topside(inner beef thigh), accompanied with juicy Shiitake Mushrooms, Garlic Sautéed Kale, an Onsen Egg and their signature Garlic Bread Stick, all on a bed of white Kokuho rice.

Super fresh ingredients that taste amazing even when eaten on their own. In fact, even the Sautéed Kale is so delicious that it even makes me wanna eat vegetables(honestly quite a chore sometimes).

If in the extreme case you do find each bite of rice to be a little tasteless, every bowl comes with a side of their Truffle Sesame Soy Sauce to spice up the dish instantly.

This rather well-known stall actually serves up one of the BEST crispy pork bellies we’ve had in Singapore and lives up to the hype.

Honestly, with one singular bite, I was already sold. What sets it apart from others is that crunching sound when you bite into the crackling Sio Bak skin. The meat-fat ratio was just the way I liked it, slightly on the fattier rather than leaner side, giving it a more deliciously light feel.

Upon first glance, this plate already had me salivating over how the rice and meats were lathered with their gooey, sweet sauce and the glistening roasted pork belly skin. I’d recommend you ask for the fatter cut of their darker Char Siew, so as to get the ultimate GLUTTON experience.

Massive chunks of fresh sashimi atop a bed of fluffy sushi rice. The Sushi Bar sets the absolute standard for what a solid bowl of Chirashi Don should be.

Salmon, tuna, hamachi(Japanese amberjack fish), scallop, mekajiki, ikura and salmon belly. Such an extensive selection of fresh fish presented on a “Normal” Chirashi Don. You simply cannot miss it out.

Pair it together with their popular Aburi Salmon Roll, a wonderfully-charred and almost “melt-in-your-mouth” creation, and you have an extremely satisfying meal.

We had the Nutella Brownie Cheesecake soft serve, an absolute treat for chocolate fanatics. Rich with generous chunks of chocolate brownie bits and drizzles of Nutella, the chocolate soft serve with a subtle but not overpowering hint of cheesecake flavour satisfied our cravings for a creamy dessert.

My only gripe with it would be how the dessert might get a bit jelak if you have it just on your own, so I’d recommend you share it with friends/ your loved ones together with you.

Unlike most other steakhouses, their specialty (and only cut of beef served), the Feather Blade Steak ($21++) gives them a lot to shout about.

One bite of the steak was all it took to convince me how a relatively tougher and “chewier” cut of beef could be made super tasty. Their “sous-vide” method for cooking steaks maintained a consistent texture throughout, accentuating the flavours of the steak while giving it a rich, succulent taste.

There are also their personally-curated sides ($7) to go along with their steaks, and I’d highly recommend their Mushroom Medley and their Potatoes “Fried in Beef Fat” as they were absolutely tantalising complements to my steak.

The Blood Orange Old Fashioned bourbon-infused cocktail($13++) was a refreshing pairing as well, considering the scorching hot weather outside.

Overall, The Feather Blade is a “should-try” for foodies and steak-lovers alike, mainly for an interesting dining experience that just might switch your preference towards more alternative and tasty cuts of beef.

For starters, Huat Heng Fried Prawn Mee at Shunfu Market does a pretty darn good version of it. As a regular at the stall, I’d recommend ordering the Mee Pok or Mee Kia version for a slightly different take on the usual “boring” Yellow Mee.

The lean pork was fresh enough and the prawns were relatively huge la. What REALLY got me was that they were already DESHELLED for us. (Starts the day off well tbh).

The star of the show was the super GAO GAO(thick and concentrated) broth to go along with the dry noodles. You can literally imagine the hot simmering pot of soup at the back of the stall, rich with prawn shell essence and the many flavourful spices that help to zhng up the broth, just with one sip.

To many AC peeps like yours truly, Wah Chee, or DOVER XO FISH HEAD BEE HOON, will always hold a special place in our hearts.

Serving very homely Zi Char dishes in such close proximity to schools around the Dover area, it’s the ultimate form of comfort food you wanna share with your homies after a long day of studying. Their menu is indeed extensive, so it’s perfect for friend groups with different tastes.

Some of our favourites include their deep-fried, crispy Cereal and Butter Chicken and the sizzling Hot Plate Tofu, to go along with a refreshing cup of Teh Peng.

Carrara Cafe, kinda low-key in the cafe scene but high-key famous for its supposedly award-winning gelato, actually offers pretty tasty grub as well.

We started off with one of their creations, the Premium Truffle Breakfast Pasta and had absolutely no regrets. The truffle-infused carbonara pasta was made al dente, complemented well by the juicy mushrooms, delightful poached egg and huge grilled sausage.

The highlight for me was the bacon, smoky and caramelised with a hint of sweetness, which blended amazingly with the savoury pasta.