'Caramelised Banana Jam, Candied Bacon, Peanut Butter'

Even though this belongs on the Morning Glory menu, it sounds and tastes more like a dessert. It's a classic long-standing combination but one that I've not managed to try until now. As my virgin experience to this unique combination, put simply, I've 𝗻𝗼 𝗶𝗱𝗲𝗮 𝘄𝗵𝘆 𝘀𝘂𝗰𝗵 𝗮 𝗱𝗶𝘀𝗵 𝗶𝘀 𝗻𝗼𝘁 𝗺𝗼𝗿𝗲 𝗰𝗼𝗺𝗺𝗼𝗻 𝗶𝗻 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲. Think:
- Fragrant and sweet slices of banana
- Creamy, chunky and generous schmears of peanut butter
- Thick, smoky, slightly saltish chunks of bacon
Even on their own, all the elements tasted divine. Stuffing them within a bagel though and you produce a strangely harmonious medley of flavours likened to a masterpiece played by a world-renowned Orchestra. The bold flavours possessed by each element suddenly becomes more muted, none of them shining above the rest. Instead, for the betterment of the bagel, each element strived to provide only whatever that was necessary, nothing more. While it's probably not fair to compare the meat-filled bagels from the Trailblazers menu to this, considering how I would gladly have accepted a 2nd order of this after devouring 2 other bagels that day, it's safe to say that the Elvis easily secured the spot as 𝗺𝘆 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 𝗯𝗮𝗴𝗲𝗹. In a league of its own, the 'civic-mindedness' exemplified by the individual elements of the Elvis is arguably what it means to be #SGUnited.
The things you can learn from food am I right? :)
Taste: 9.5/10

PS:
- Their 𝗣𝗼𝗿𝘀𝗰𝗵𝗲𝘁𝘁𝗮 ($𝟭𝟱) 𝗶𝘀 𝗼𝗻𝗹𝘆 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗮𝗳𝘁𝗲𝗿 𝟭𝟮𝟬𝟬
- This is a 𝗳𝗶𝗹𝘁𝗲𝗿𝗲𝗱 𝗶𝗺𝗮𝗴𝗲!

Full review at: https://liveeatbless.wordpress.com/2020/03/18/two-men-bagel-house-holland-village/

'Four pieces of Nyonya rice pancakes served with warm banana sauce.'Ending off with desserts, we decided to try something new. Apom Berkuah is a traditional pancake predominantly made with rice flour, coconut water (Though there are modern recipes which use plain water) and coconut milk before being left to rise with the help of yeast. Thereafter, the batter is dropped onto a lightly oiled mould where it is then cooked over a low heat, like a typical pancake. Traditionally, the blue colouring atop these pancakes are made by boiling actual Blue Pea Flowers. On its own, it tasted like slightly sweetened steamed tapioca.The Kuah Pengat Pisang (Banana gravy) that came along with it though was the real deal. Made from Gula Melaka, Coconut milk, Pandan leaves and slices of banana, my tastebuds were pretty much dancing with joy at the abundance of aromatic and complementary flavours to discover. I have tried plenty of Gula Melaka and coconut milk based desserts (Lots of different chendols), but somehow it was done extremely well here. While I can only speculate as to what the secret may be, it is likely due to the combination of aromatic ingredients or the quality of ingredients used. At the end,  I couldn't help but guiltily gobble down spoonfuls of the sauce after the pancakes were finished. Needless to say, this is a 𝗺𝘂𝘀𝘁-𝘁𝗿𝘆 as well.

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

'Chicken braised in rich Indonesian black nut & Garam Assam gravy (2 nuts per serving).'There's an option to add more Buah Keluak nuts for an additional $1.80++ / nut. The Buah Keluak nuts are added together with the chicken and a small plastic coffee spoon / stirrer is provided to help you dig out the pitch black flesh. Without adding extra nuts though, the sauce on its own was spectacular and brimming with the slightly sour, tangy and earthy notes of the nut. Before I continue, I should probably 𝗵𝗶𝗴𝗵𝗹𝘆 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱 𝘁𝗵𝗲𝗶𝗿 𝘀𝗮𝗺𝗯𝗮𝗹 𝗰𝗵𝗶𝗹𝗶 served on the side which had pronounced citrusy notes and was just spicy enough for one to enjoy. Despite their amazing sambal, I drenched my plate of rice with as much sauce as possible. In fact, all the dishes that day came with a sauce that had its own unique blend of spices, complementing the steamed rice well. With the restaurant offering 𝘂𝗻𝗹𝗶𝗺𝗶𝘁𝗲𝗱 𝗽𝗼𝗿𝘁𝗶𝗼𝗻𝘀 𝗼𝗳 𝗿𝗶𝗰𝗲 𝗮𝘁 $𝟭.𝟱𝟬++ / 𝗽𝗮𝘅, Peranakan cuisine is probably not for those on a Keto diet.  A close contender for Best Dish of the Day, the chicken was also moist, juicy and tender. 

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

'Shin beef, braised in spicy coconut sauce till tender. Served with Serondeng (Indonesian Spicy Fried Coconut Flakes).'

Most definitely the best dish that day, the beef was drenched in a fiery red sauce that was hardly spicy. Honestly, I was not the first who noted the quality of this dish. While I was busy sampling the other dishes, one of my dining companions who typically does not comment on the food unexpectedly opined that the beef was good. It was only after finally processing the comment that I realised how much I was missing out. A decent portion of beef was served in huge chunks that were absolutely 𝗳𝗼𝗿𝗸-𝘁𝗲𝗻𝗱𝗲𝗿. Don't just take our words for it though, this is truly a 𝗺𝘂𝘀𝘁-𝘁𝗿𝘆. Well aware that I'm starting to use the term 'fork-tender' quite frequently now, I still only mean it in the literal sense and 𝗜'𝗺 𝗴𝗹𝗮𝗱 𝘁𝗵𝗮𝘁 𝗺𝗼𝗿𝗲 𝗮𝗻𝗱 𝗺𝗼𝗿𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝘀 𝗮𝗿𝗲 𝗰𝗮𝗿𝗶𝗻𝗴 𝗳𝗼𝗿 𝘁𝗵𝗼𝘀𝗲 𝘄𝗵𝗼 𝗰𝗮𝗻'𝘁 𝗰𝗵𝗲𝘄. :)

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

2 stalls from 𝗣𝗿𝗮𝘄𝗻 𝗩𝗶𝗹𝗹𝗮𝗴𝗲, which is 𝗰𝗹𝗼𝘀𝗶𝗻𝗴 𝗼𝗻 𝟭𝟱𝘁𝗵 𝗠𝗮𝗿𝗰𝗵 as the hawker will be returning to Nursing to help combat against Covid-19 and future potential threats, is 𝗧𝗵𝗲 𝗛𝗲𝗮𝗱𝗹𝗲𝘀𝘀 𝗕𝗮𝗸𝗲𝗿. Opened just 2-3 months back, it's helmed by a young hawkerpreneur, Ambel Pong. Selling a variety of tea cakes, scones, muffins and even whole cakes, I was drawn to the stall due to the unusual cafe-esque food it offers. Thereafter, I learnt that Amber had always wanted to start her own business and was on a mission to bring affordable cafe food to the masses. Prior to this, she worked as a Pastry Chef in Agathé Pâtisserie, Melbourne, for a year before coming back to Singapore where she could be found at The Starter Lab for 5 months.The Headless Baker opens from 𝟬𝟳𝟬𝟬-𝟭𝟰𝟬𝟬 from 𝗪𝗲𝗱 𝘁𝗼 𝗦𝘂𝗻 with new bakes every week! In fact, one can pre-order whole cakes from them through their website as well.

Fun fact: Reflecting on the beginning of her journey, Amber drew inspiration for the name of her stall. She reflected on how we're often 'headless' (clueless) in the next steps of our life and that even when we may feel in control, with grand plans laid out in the years ahead of us, we'll never know when life will throw us yet another curveball.
A sucker for high quality affordable food, I tried their 𝐄𝐚𝐫𝐥 𝐆𝐫𝐞𝐲 𝐋𝐚𝐯𝐞𝐧𝐝𝐞𝐫 ($𝟒) and 𝐏𝐚𝐧𝐝𝐚𝐧 𝐆𝐮𝐥𝐚 𝐌𝐞𝐥𝐚𝐤𝐚 ($𝟐). 

Overall, the Singaporean in me will 𝗺𝗮𝗸𝗲 𝗮 𝗯𝗲𝗲𝗹𝗶𝗻𝗲 𝗳𝗼𝗿 𝘁𝗵𝗲𝗶𝗿 𝗣𝗮𝗻𝗱𝗮𝗻 𝗚𝘂𝗹𝗮 𝗠𝗲𝗹𝗮𝗸𝗮 for both its value and quality. Think about it: Why settle for 1 Earl Grey Lavender when you can grab 2 Pandan Gula Melaka?

Full review at: https://liveeatbless.wordpress.com/2020/03/10/hawker-review-the-headless-baker-chuan-kee-boneless-braised-duck-ghim-moh-market/

Checking off another Michelin Bib Gourmand stall off my list, I headed down to Ghim Moh Market to grab a plate of their signature boneless duck rice drenched in a pool of velvety, mildly thick dark sauce. Trying the rice first, my tastebuds were blown away by the sweet and umami sauce coating every single grain of their firm and fluffy rice. This set the standards for their duck high. Personally, I like my duck moist, tender and imbued with the braised sauce it is soaked in, with just a hint of gaminess. On top of it, I would expect a thin layer of fat beneath the skin for extra satisfaction. While the duck managed to achieve most of this, 'most' was unfortunately not enough to meet my high expectations of a #michelinbibgourmand stall. While the meat was flavourful it was just too tough and on hindsight, I was glad that I had picked their set meal option which came with braised Tau kwa (Firm beancurd) and braised beans instead of $5 worth of duck. On the other hand, the soup provided on the side, a component some hawkers tend to overlook, proved to be exceptional. A strongly herbal dang gui flavoured broth, it's a great palate cleanser. While I personally already have a favourite duck rice stall in the West (Clementi Market), I'm always glad to find scrumptious food in the West. Ghim Moh Market certainly has numerous hidden within and I can't wait to uncover them all. :)
Taste: 8/10

𝗧𝗟𝗗𝗥: I totally agree with @danielfooddiary review.

"Sisig is a Filipino dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers."

I'm still not too sure what the crispy bits within Sisig is but I think they're basically fried pork belly skin (I.e. Pork rinds). Having had this twice now, I must say that I've grown to become quite fond of it. It's a stir-fried minced pork dish coated in creamy yolk goodness. If it gets too salty or fatty on its own, 2 limes are helpfully provided at the side, kind of like Hokkien Mee. While the Lechón is still the best dish that day, this will easily be my most comforting dish. The acidity from the limes, saltishness of the pork, creamy egg yolk and crunchy pork skin balances one another well in both taste and texture and I can't see why only the Filipinos seem to be smart enough to create such a dish.

Full review at: https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp

"Lechón is a Spanish word referring to a roasted baby piglet which was still fed by suckling its mother’s milk."

This was hands down the best dish that day. The meat was incredibly juicy with its fats adding that velvety luscious mouthfeel and even more flavour to the meat. While those averse to fat may find the dish unappealing, I did wilfully proclaim that it's worth it - You've got to have at least a couple of mouthfuls with their 𝗴𝗲𝗻𝗲𝗿𝗼𝘂𝘀 𝗳𝗮𝘁-𝘁𝗼-𝗺𝗲𝗮𝘁 𝗿𝗮𝘁𝗶𝗼.  Unlike the airy and light golden crust found in Cantonese Roast Pork, the skin was smooth and glassy. It still provided that satisfying crunch of a good pork crackling but what made it stand out was the flavour imbued into it. Yes, 𝗲𝘃𝗲𝗻 𝘁𝗵𝗲 𝘀𝗸𝗶𝗻 𝗵𝗮𝗱 𝗮 𝘁𝗼𝗻 𝗼𝗳 𝗳𝗹𝗮𝘃𝗼𝘂𝗿, a robust, charred and smoky flavour. On hindsight, I should not have been all that surprised as they do use charcoal in spit-roasting the suckling pig. With all its components done right, this 𝘀𝗵𝗼𝘂𝗹𝗱 𝗯𝗲 𝗮 𝗽𝗿𝗲-𝗿𝗲𝗾𝘂𝗶𝘀𝗶𝘁𝗲 𝘄𝗵𝗲𝗻 𝗱𝗶𝗻𝗶𝗻𝗴 𝗮𝘁 𝗟𝗲𝗰𝗵𝗼𝗻 𝗥𝗲𝗽𝘂𝗯𝗹𝗶𝗰.

Full review at: https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp

While this was mistakenly ordered on our part, it was probably the best rendition of a black pepper dish that I’ve ever had in a Zi Char establishment. The quality of the beef shone through as it was highly flavourful and tender without being chewy. The slight acidity from the red wine helped to cut through the richness of the meat as well while the black pepper was not too overpowering for me. In fact, I enjoyed the sweet and saltish contrast the sauce provided and found myself nibbling on the slices of onions and green pepper after all the beef was gone. If the quality of the beef shone through clearly here, I’m sure that their signature Pan Seared Wagyu Beef with Red Wine Sauce ($28++) would have fared even better and would certainly order this if I ever make a repeat visit.

Apart from these dishes which I highly recommend, the bulk of their dishes were decent with a small minority missing the mark. So just a friendly heads-up, I did 𝗮𝗱𝘃𝗶𝘀𝗲 𝗮𝗴𝗮𝗶𝗻𝘀𝘁 ordering their XO Stir Fried Asparagus ($18++) and Chocolate Cake with Berry Compote Stuffing & Ice Cream ($12.80++).

Full review at: https://liveeatbless.wordpress.com/2020/03/04/restaurant-review-wok-palace-fusionopolis-one-north/

More pictures at: https://www.instagram.com/p/B9UI0NUHgM-/?igshid=bala4hl6vdpd

Again, the price relative to their portion size may be appalling but it becomes slightly more justified once you’ve had a sip. To be sure, I’m not a huge fan of ginseng and one of my dining companions did mention that it tasted slightly like MSG (was added into it). However, I took that positively as it meant that it was packed with loads of flavour though perhaps slightly too saltish. A thin film of fat / collagen could also be observed on the surface, attesting to the richness of the broth. In terms of taste, the ginseng was evident and pronounced but subtle enough to act as the underlying tone for the broth, complementing the strong chicken flavour. The thick chunks of sea whelk present also provided a nice chew, allowing the soup to linger for just that bit longer. It’s definitely worth trying for an elevated version of Chicken Soup.

Full review at: https://liveeatbless.wordpress.com/2020/03/04/restaurant-review-wok-palace-fusionopolis-one-north/

More pictures at: https://www.instagram.com/p/B9UI0NUHgM-/?igshid=bala4hl6vdpd

For anybody who cannot chew or perhaps despise chewing, this was made for you. Without any exaggeration, pressing the beef against the roof of your mouth will cause it to disintegrate into bite-sized pieces, overwhelming your tastebuds with a burst of flavour. In fact, I was pretty clueless as to why a knife was given until I tried cutting the firm and crisp tomato beneath with just a fork. While the tanginess of the tomato and the bitterness from the kale helped to cut through the fattiness of the beef slightly, the beef still overwhelmed the other 2 elements completely. This was not a bad thing however, as with the beef this good, I would have been equally satisfied to be served the beef on its own. All in all, the beef was 𝗹𝗶𝘁𝗲𝗿𝗮𝗹𝗹𝘆 𝗳𝗼𝗿𝗸-𝘁𝗲𝗻𝗱𝗲𝗿 and 𝗶𝗳 𝗜 𝗰𝗼𝘂𝗹𝗱 𝗼𝗻𝗹𝘆 𝗴𝗲𝘁 𝟭 𝗱𝗶𝘀𝗵, 𝘁𝗵𝗶𝘀 𝘄𝗼𝘂𝗹𝗱 𝗯𝗲 𝗶𝘁.

Full review at: https://liveeatbless.wordpress.com/2020/03/04/restaurant-review-wok-palace-fusionopolis-one-north/

More pictures at: https://www.instagram.com/p/B9UI0NUHgM-/?igshid=bala4hl6vdpd

The amount of char siew here was notably marginal. There were but a handful of thinly sliced pieces. Offering a fattier cut, great char and sweet umami glaze on top, I can understand how this could elevate a bowl of wantan noodles. Still, they are incomparable to hawker stalls specialising in roast meats as they were slightly tough and dry. Also, I do prefer my char siew in thicker cuts for they allow its juices to more satisfyingly flow as you sink your teeth into it.

The meat within the wontons here were well-seasoned and had that peppery spice one would find in a siew mai. Plump and juicy, my dining companions enjoyed it though I felt that a little more of the dumpling wrapper could have been left dangling from it for that textural contrast and pleasurable 'slurp'.

Full review at: https://liveeatbless.wordpress.com/2020/02/28/hawker-review-east-village-traditional-claypot-rice-engs-char-siew-wantan-mee-novena-regency/

More pictures at: https://www.instagram.com/p/B9HUMG1n4ob/?igshid=w6vi0wlxu2sh