Favourite dessert spot currently in Singapore. I literally rave about this place to all my friends. One of a kind kakigori here because we were the last to get the Sakura 😂 The owners here are sooooo friendly, and Kevin came to tell us about their kakigori, which they took months to craft and perfect. (Go down and have a chat with them, they'll be more than happy to explain everything to you! ☺️) Their kakigori is like a cross between traditional ice kachang and Korean Bingsu, although personally think it's a whole new level of shaved ice. The texture of the ice is so fluffy and perfect, and when paired with the Hokkaido Sakura cream Espuma, Houjicha sauce, shiratama, azuki and brownies, it was mindblowingly good. Nothing was over-cloying and all the flavours gelled together really well. Just take my money!
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Very refreshing but with only hidden toppings of shiratma and azuki beans.
Still have room for improvement though.
Texture is rather fluffy and the Uji Matcha sauce is ohhhh so good and gao! I've eaten bingsu that only drenches the TOP with sauce but at matchaya, even the last bit is soaked in this awesome sauce 👍🏻👍🏻👍🏻Apparently a lot of hard work went into creating this such as the perfect temperature, using filtered Japanese water, tt foamy cream espuma. Well done guys!
An old school Chinese fried rice with egg, char siew and prawn bits that was very popular in the 50s and 60s. Not easy to find a good dish of this rice in most restaurants. A well done yangchow fried rice is not easy. The wok hei must be good with the end product to be dry but not too dry and not oily. And every ingredient is not overly cooked. Best of all the portion of egg, char siew and prawn bits can be tasted with almost every spoon. And this stall has a great sambal chilli to complement the rice. Additional ingredients such as luncheon meat, ikan billis, scrimp bits and egg can be bought to top up the dish. My recommendation is just eat it as it is. 👍👍👍
Chorizo, potato, poached egg, mushroom, chilli, potato skin... yummy
It was such a beautiful bowl of porridge — smooth and thick, topped with shallots and spring onions. There were generous amount of sliced pork and for the price point, the portion was really huge for me. It was really fragrant and tasty thanks to the sesame oil. For those who love egg yolk in their porridge, you can top up $0.50 for it. #BurppleSGLateNight
Definitely the star of the meal! The handmade tofu was deep fried into perfection and was topped with the addictive shallots and spring onions. I had never tried a tofu as smooth and silky as this, and what's more: the soya sauce went really well with the porridge. A must order here!
#BurppleSGLateNight
And with the intense bitter-sweet dip, the set comes with shiratama, brownies, warabi mochi, toasts, butter cookies, a cup of matcha softserve and hot milk served right at the end. Sample them in sequence from the shiratama balls to toast and end with the matcha warabi mochi which were made more chewy intentionally to pair with the fondue.
A thick gooey bath, it is prepared with a blend of white chocolate, matcha powder and of course ‘special ingredients’ (because we all need a little mystery). However for me each component didn’t really shine individually but as a whole it was really enjoyable and I would love to have the toast replaced with a light sponge to soak up all that goodness.
My favourite part would have to be at the end where you make your own matcha milk/latte with the remaining fondue added into the warm milk!!! And thank you @kevincheejy for adding in espuma for our fondue!
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How good can an egg tart be? I never paid any heed to previous crazes from before, but Atmastel's version has definitely gotten my attention - The smell of the cinnamon that's dusted liberally over the tart hits your olfactory senses before the dessert even comes into view, and what a view it is! The lightest, most buttery and flaky pastry ensconces some serious liquid gold in its center. Few things are more satisfying then biting into it and watching the creamy custard - that's not too sweet by the way - dreamily ooze out of its molten core. Best eaten straight out of the oven.
<< Invited Tasting >>
Taste: 4.5/5
It seems that these days, the bowl craze has, well, bowled everyone over. Rice bowls, acai bowls, poke bowls, guac bowls...the list never ends. So it comes as no surprise that the premier academy of pork products has also followed the herd and introduced their very own rice bowls.
Their braised pork rice bowl (also known as kong ba to us enlightened Singaporeans) shared its bed of fluffy Japanese rice with a pair of tofu/fish nuggets that seemed a little lost and out of place but were still warmly welcomed, some salad, and of course, the obligatory wobbly onsen egg that was ready to explode at the slightest bit of provocation.
The braised pork was undoubtedly umami, hitting every tastebud just right and kicking off the flavor fiesta in style. However, Dojo could've (and should've) cooked it for longer to maximize the tenderness of the pork, as it's not quite as soft as one would expect of braised pork. The rest of the brigade in the bowl played their roles excellently, with the onsen egg coming through to mingle with the sauce, making the rice richer and oh-so-perfectly-pleasing.
Thanks to their size, Dojo's rice bowls are guaranteed to gratify your gluttony, and at just $10, it's a real bargain bowl.
Fret not! The annual St Patrick's Day Street Festival will take place from 17 to 19 March along circular road!
Treat yourself to Guinness Stout, Irish dance performances and kids-friendly activities! For food lovers, there will be Guinness-infused dishes and GREEN food/drinks!
Featuring PATRICK ($8 NETT) from @dojosg - MATCHA buns with pork patty doused with creamed spinach 😍
