One of the stalls that we had been noticing its existence during its fitting-out phase at Chinatown Complex Food Centre was actually that of Heritage Yong Tau Foo 怡保客家酿豆腐; these folks are not to be mistaken for another establishment that used the same namesake at Marina One which had since ceased operations by the time this stall has sprouted up. Heritage Yong Tau Foo is located in the yellow zone of Chinatown Complex Food Centre; these folks can be found situated within the same row of stalls as where one would be able to find Shen Xi Imperial Soup 沈希第一補汤. Taking up a corner stall unit, these folks are also fairly recognisable considering the use of a brown signboard that is fairly atypical for a hawker stall in general. As the Chinese namesake of the establishment suggests that the stall serves up Hakka-style Yong Tau Foo with roots from Ipoh, Malaysia — apart from serving up assorted Yong Tau Foo with noodles, the stall also does serve up Asam Laksa as one of its signature dishes as well.

Noting that the Asam Laksa is a signature offering alongside its assortment of Handmade Mackerel Yong Tau Foo offerings, it is needless to say that we had decided to give their Asam Laksa a try — Heritage Yong Tau Foo serves up their Asam Laksa in two different sizes; Regular and Big, which we found ourselves goigg by for the Regular portion size. Heritage Yong Tau Foo does not describe the elements featured in their Asam Laksa, though one can expect the usual elements found in the Penang Assam Laksa that tend to come with tamarind, pineapple, raw onions, cucumber, mint leaves, prawn paste (optional) and Laksa noodles. Giving the bowl of noodles a good mix for the prawn paste to be integrated with the broth, we liked how the Asam Laksa here carries a refreshing note with a slight savouriness and a bit of funk from the prawn paste — a characteristic that a good Asam Laksa should carry. Here, the addition of prawn paste provides just enough umami without being particularly overbearing — all that whilst the tamarind in the broth provided a good sourish tang that also carried a slight hint of spiciness that should work well with those whom are tolerable to moderate levels of spiciness alongside the slurpy rice noodles. The addition of various elements like pineapple, raw onions and cucumbers added a refreshing crunch to further compliment the tanginess of the broth — the pineapple giving an additional touch of sweetness amidst the tang, while the raw onions added a zing; all that whilst the mint leaves gave extra aromatics to the dish. Whilst at it with the Asam Laksa, don’t forget to add the Sha Kok from the assortment of Handmade Mackerel Yong Tau Foo items available for patrons to pick and choose at the counter — the Sha Kok (otherwise known as Yam Bean Fritters) is a classic at stalls serving up Ipoh Hakka-style Yong Tau Foo that comes with a slight sweetness and delivers a crunch; best to be paired with their zippy chilli sauce on the side!

The popularity of handmade wantons and dumplings which started from the establishment of Yuen Kee Dumpling’s very first outlet in Singapore has led to not just the brand itself expanding in a massive fashion in the last couple of months, but also an influx of establishments that are serving up similar offerings as well. One such establishment that had opened in recent times would be that of Mama Ju Dumpling 桔妈妈云饺 that is located within the BGAIN 261 Eating House within Blk 261 Waterloo Street — other notable tenants situated in this coffeeshop would include the likes of Tan Xiang Sliced Fish Soup 碳香鱼片汤, 唐人街 Chinatown Curry Fish Head and Pot & Prawns. Mama Ju Dumpling takes up a space that is half the size of the typical stall at the coffeeshop — supposedly sharing its half of the space with a stall serving Indian fare, the other stall had since ceased operations and Mama Ju Dumpling is the only one occupying the space. Mama Ju Dumpling serves up handmade wantons and dumplings; its wanton dishes are listed as ChaoShou on the menu here — it also does serve a variety of noodle dishes that also features their dumplings and wantons as well.

Mama Ju Dumpling serves up two variants of their wanton dishes — the Shrimp Crab Roe ChaoShou and the Corn and Pork ChaoShou; both variants can be opted to come with soup or dry, with patrons being able to make the choice of going for Garlic Sauce, Chili Oil and Peanut Sauce to go with the wantons. We were offered to have our order of the Shrimp Crab Roe ChaoShou served with both garlic sauce and peanut sauce. Considering the way that the dish is presented, it is difficult not to make direct comparisons with the ChaoShou here against the wontons served up a Yuen Kee Dumpling. We did find that the Shrimp Crab Roe ChaoShou was a good attempt to serve up an alternative here; the ChaoShou being well-sized and came with one shrimp, crab roe and pork filling within. The ChaoShou did come with wonton skin that is smooth and silky; the insides were well stuffed and carried a good bite. The flavours of the pork filling felt more dominant than the other elements; one that was pleasant in a way that was savoury without carrying any undesirable porky stench — the shrimp did carry a good bite, though we were missing a bit of the popping sensation from the crab roe. The mix of Garlic Sauce and Peanut Sauce does provide a savoury and creamy touch to the ChaoShou — whilst Mama Ju Dumpling isn’t as heavy-handed as Yuen Kee Dumpling when it came to the portioning of the sauces, the mix of Garlic Sauce and Peanut Sauce is a non-spicy version that carried light hints of soy sauce with a soft nutty fragrance which adds on to the ChaoShou.

Hadn’t really been going around Shenton Food Hall within Shenton House often and we had noticed a few new additions to the food court ever since the last time we had made our visit there — located in the spot which was previously tenanted to Thai cuisine stalls in the past now sits a stall named Little Bund. These folks can be found beside the stall serving up Sarawak Kolo Mee there named Noodle Legend House — as the name suggests, Little Bund is a stall serving up mainland Chinese cuisine; more specifically, Shanghainese fare. The menu at Little Bund is kept rather simple by offering a line-up of noodles and dumpling dishes for its patrons — there is also an option to opt for combo meals where patrons are able to pair any noodle dishes with Xiao Long Bao (3pcs), Pan-Fried Buns (2pcs) and Pot Stickers (2pcs) as well.

We visited Little Bund for the Pan-Fried Buns but we decided to opt for the Combo instead where we went with the Dan Dan Noodles to pair with the Pan-Fried Buns (2pcs) for a more substantial meal instead. Though Little Bund does not describe the elements that comes with their various menu items, we did notice from our order that the Dan Dan Noodles came with elements such as minced meat sauce, peanuts, Lao Gan Ma-esque chili, sesame paste and peanuts. Giving the noodles a bit of a toss before going into it, we did find that the noodles carry a bit of a chew whilst the minced meat sauce does come with a fair bit of minced meat that provides a good bite apart from the savoury flavours that it adds to the noodles. The addition of the Lao Gan Ma-esque chili as a hint of fragrance similar to that of Sichuan-style peppers without the numbing effect that further provides another dimension of flavours to the dish; all that whilst keeping the level of spiciness at a level that is manageable even for those whom are tolerable to lower levels of spiciness. The sesame paste does give the entire bowl a smoother consistency, though the flavours of this element seems to be overshadowed by the more savoury elements; all that whilst the peanuts gave a nutty to compliment everything else in the bowl.

Vernacular Coffee has definitely been around for a while now — having entered the local F&B scene a couple of years back with the opening of their very first location within the Former Singapore Badminton Hall along Guillemard Road (taking over the former premises of the second iteration of Brawn & Brains Coffee in the building), these folks have also expanded their operations into the Central Business District with their second outlet located within the outlet of Hathaway at Capital Tower. They have since opened yet another outpost; this time within the new Varel Singapore situated along Selegie Road — Varel Singapore being a Tribute Portfolio Hotel that sits on the site of the demolished Selegie Centre. Interestingly, Varel Singapore is also home to Hathaway’s new outlet named Hathaway Autograph. Vernacular Coffee runs a space at the ground level independently away from Hathaway Autograph; known for its specialty coffee and pastry offerings, it does seem that its Varel Singapore location sees a slightly condensed line-up of pastries that is supplemented with some cake offerings, while the selection of specialty coffee is being limited to espresso-based specialty coffee. Despite the smaller space, Vernacular Coffee does offer a whole line-up of hot food offerings that is being split into sections dedicated to Snacks, Pasta, Sandwich | Burger, Main Course and Dessert.

Skimming through the menu, we settled for the Velvety Mentaiko which was listed as an item in the Pasta section of the menu; this is described to come with elements such as a Japanese spicy cod roe emulsion, sweet cold water shrimps and savoury seafood Furikake. Patrons do get a choice to opt for Ruffled Mafaldine, Classic Paccheri and Linguine — we found ourselves going for Ruffled Mafaldine. Whilst many other establishments would probably make the Mentaiko element a big highlight of the dish where it might potentially get overwhelming, Vernacular Coffee had taken the approach to keep the flavours of Mentaiko light in its cream sauce — this results in a very light briny note that subtly runs at the back of the tastebuds matched with the creaminess one would expect in cream pastas. The addition of savoury seafood Furikake adds a hint of savouriness and another dimension of umami notes to the pasta; this matches well with the natural sweetness that comes with the sweet cold water shrimps which are similar to what one will get in a Swedish Skagen (i.e. Swedish shrimp toast) — the shrimp giving a good bite. The Ruffled Mafaldine was a good choice to opt for considering how the ruffled grooves allows for the creamy Mentaiko sauce to be trapped within; all that whilst it comes al-dente with a good bite.

Was scrolling around the phone and got to know about Kem Huat Kopi — these folks does seem to be a relatively new entry to the local F&B scene. Taking up a space that most would likely not expect a F&B concept to appear, these folks can be found at 913 Bukit Timah Road; the building was better known as Tan Chong Motor Centre — cafe-hoppers would probably also relate this address to that of Homeground Coffee Roasters’ current location. Kem Huat Kopi actually shares the same space as the outlet of Kamome Bakery there though Kem Huat Kopi operates in a stall unit in another corner within what seems to be a canteen-like space given the layout of the store — this was also formerly a unit that was occupied by the now-defunct Boulangerie Asanoya. Kem Huat Kopi is an interesting addition to the space; whilst Kamome Bakery serves up artisanal bakes and breads with specialty coffee, Kem Huat Kopi serves up local-style breakfast and individually-portioned zichar rice sets; beverages offered would be that of Nanyang-style brews such as Kopi & Teh.

It was difficult to not go for their Salted Egg Chicken with Rice after knowing that they serve up the item after skimming through the menu; it is interesting to note that Kem Huat Kopi does serve up this dish with a choice of chicken, pork or fish — we found ourselves going for the chicken variant. One thing interesting to note about the rendition of the Salted Egg Chicken with Rice at Kem Huat Kopi is how it comes with Nai Bai on the side; something that usually does not come with such a dish at other establishments serving similar fare. All individually-portioned zichar rice sets are part of the Lunch section of the menu and are available only from 10am to closing. The Salted Egg Chicken does come with diced chicken that seems to be fried before being wok-fried with the salted egg sauce; there is definitely an element of crunch whilst it also carried a slight hint of peppery notes from the marination on its own. There is sufficient salted egg sauce coating each piece of chicken here; we did like how the sauce wasn’t overly creamy whilst focuses on the savoury notes of the salted egg — there are also bits of salted egg that further enhances the flavours and gives the sauce some texture as well, while the addition of curry leaves and chili padi adds another dimension of flavours and a lightly spicy kick that should work just fine for those whom are able tolerate lower levels of spiciness. The inclusion of Nai Bai helps to add a crunch and keeps the entire dish manageable; itself being drizzled with light soy sauce for flavour, while the fried egg comes with a molten egg yolk and soft egg white with crisp, browned edges — free from any undesirable notes of greasiness from overused oil.

This one is one that Punggol Coast residents have probably been looking forward to its opening the most for a while now — whilst the hoarding for renovation works for Woke by Wake The Crew had been up for quite a period of time ever since Tower 98 of Punggol Digital District had first opened its doors to the public, the cafe had only managed to officially open in the past couple of weeks. Best known for their cold brew coffee concentrates, Wake The Crew had mostly been seen around pop-up locations before the establishment of their very first cafe concept at Punggol Coast — this also marks their first time operating a brick-and-mortar location locally. Woke by Wake The Crew is located in the same block as where the FairPrice Finest supermarket is situated at there; they are neighbours with the outlet of 87 Just Thai there as well. Whilst their focus would still be in their specialty coffee offerings where roasted beans, cold brews and cold brew concentrates are available via retail, they also do serve up an extensive range of beverages segmented into Coffee, Crafted, Tea, and Non-Caffeine categories. Woke by Wake The Crew also serves up light food to go along with their beverages, with the menu featuring categories such as Bread, Savoury and Sweet.

Part of the line-up of Bread that Woke by Wake The Crew has to offer would be their Charcoal Sourdough Stack — we went for the Pesto Triple Cheese which features charcoal-infused sourdough (hence the jet black aesthetic of the bread), whilst it features a mix of three different types of cheeses all melted and a pesto spread in between. The Pesto Triple Cheese offers no surprises here considering how it is simply made as an item that is simple and comforting whilst being a crowd pleaser; taking a bite into the sandwich, we did find that charcoal sourdough to come with a firm bite and a good crunch on the edges — there is some tension in the bread itself though it is still pretty easy to chew apart. In between, the triple cheese does provide a little bit of that cheese pull that one would expect to get in a typical grilled cheese sandwich. The savouriness from the cheese is matched up with the flavours of the pesto spread that hints of notes of basil and garlic which adds another dimension of savouriness, nuttiness and a slight zing to the sandwich which is all familiar, but still satisfying.

There has been some talk around social media about a vegetarian Thai food stall that had recently surfaced in the Tastebud Eating House coffeeshop at Blk 932 Hougang Ave 9 — Thai 素 Vegetarian is a relatively new addition to this coffeeshop, taking up a stall unit that is situated right beside J&J Grillhouse there. Despite its relative newness, it appears that the stall had previously operated in Balestier before — we had also noticed from the SG QR used by the stall that Thai 素 Vegetarian does seem to be affiliated with an establishment named Teenoy Thai Kitchen that used to serve up regular Thai cuisine and had operated at several locations prior; it is unclear when these folks had made a shift to serve up a vegetarian menu instead. The menu is segmented in the same way that one would expect out of most Thai food stalls around with dishes catered for both individual diners and communal dishes to be shared around the table — categories in the menu will include that of Rice, Fried Rice, Fried Noodle, Vegetable, Soup & Curry, Salad, Appetisers & Side Dish, and Dessert.

The Pad Thai is an item that is listed under the Fried Noodle section of the menu — Thai 素 Vegetarian does not describe the elements that are featured in their various dishes, though it can be observed from our order of the Pad Thai that the version here does come with tofu and vegetarian shrimps in place of the usual seafood that some Pad Thai comes with; whilst crushed peanuts are served by default, the addition of chili flakes is entirely up to the patron’s preference via the self-service condiment bar at the counter. Digging into the Pad Thai here, we did find that the vegetarian version of the Pad Thai here to taste fairly similar to what one would get from a non-vegetarian stall serving Thai cuisine; the noodles are slurpy and slightly chewy carrying the same sweet, savoury and lightly zippy notes that one would expect — the adding of chili flakes would add an extra touch of spiciness that tickles the tastebud, while one can squeeze the lime provided on the side that further adds a zing to the dish for extra flavour.

Those whom have been going around the Tanjong Pagar neighbourhood regularly might have noticed a relatively new F&B concept situated at the foot of Orchid Hotel for a while now — Hua Yi Dumpling is a relatively new addition to this building where one can also find other notable dining establishments such as that of an outlet of Kajiken, Baby Fangko and Ramen Keisuke Gyoza King; Hua Yi Dumpling had taken over the former premises vacated by Tsukiji Unagi Shokudo there. Despite its newness to the building, Hua Yi Dumpling has had a long existence in the Singapore F&B scene — having been founded in 1999, Hua Yi Dumpling had first started out as Hua Yi Kitchen at International Building before subsequently moving to Joo Chiat and being re-conceptualised as Hua Yi Restaurant. Hua Yi Dumpling can be described as an effort to bring Hua Yi Restaurant back closer to what Hua Yi Kitchen was all about — specialising in its noodles and dumpling dishes whilst injecting a fresh take of things to the brand; the menu at Hua Yi Dumpling is segmented into sections dedicated to Appetisers, Dumplings, Rice, Soup, Noodles and Desserts.

Having skimmed through the menu and seen some photos on social media about the Sakura Shrimp Shanghai Scallion Noodles with Chicken Cutlet, it felt difficult to give this item a miss. Hua Yi Dumpling does not describe the elements that goes into the making of their various dishes; with that being said, it can be observed that the Sakura Shrimp Shanghai Scallion Noodles with Chicken Cutlet does come with La Mian-style noodles that has been tossed with scallion oil — all that whilst coming with a slab of crispy chicken cutlet that has been all sliced up, and topped off with Sakura shrimp over the top. The Sakura Shrimp Shanghai Scallion Noodles with Chicken Cutlet also came with half of a ramen egg and some leafy greens as well. Giving the noodles a good toss before digging in, there is enough scallion oil to provide a dark, glossy sheen to the noodles; we liked how the noodles used here are of the thinner sort which makes the dish particularly easy to eat, while the scallion oil gives a savoury note to the noodles. The chicken cutlet does come freshly fried and comes with a thin layer of batter; fried to golden-brown perfection, it comes crisp on the outside, whilst the meat comes tender and juicy with a meaty bite — the inclusion of Sakura Ebi also further enhances the textures of the entire dish with a crunch whilst adding an umami note to the dish. The ramen egg was pretty much a crowd pleaser featuring a molten egg yolk within and coming with soft whites. Priced at $8.80, the Sakura Shrimp Shanghai Scallion Noodles with Chicken Cutlet is definitely something office workers around the Central Business District could look forward to having as a lunch item on a daily basis especially considering how food is priced in this area in general!

The Singapore cafe scene had been pretty saturated for the last couple of years — with that being said, Pocket by Flip Coffee Roasters is one of those establishments that had managed to stand out amongst the sea of new entrants filling up the space within the industry and garnering its own following. These folks had recently moved out of their previous space situated at Bukit Timah Road and have found a new home within Mercure Singapore on Stevens situated along Stevens Road — this would be the very building that one can find an outlet of GRUB and In Piazza Italian Restaurant & Pizzeria as well. The new space occupied by Pocket by Flip Coffee Roasters is bigger than their previous; the high ceilings and the use of rustic furniture and house plants does create a European-style vibe that is especially idyllic yet welcoming at the same time. The food menu at Pocket by Flip Coffee Roasters is now segmented into sections dedicated to Snacks and Meals — there is also selection of pastries being displayed prominently at the counter for patrons to choose from as well. Meanwhile, the beverage menu still revolves around its hand-brewed drip coffees, espresso-based specialty coffee and cold brew coffees; all that with a category named “Not Coffee” which would appeal to that for those looking for teas, Jun and drinking chocolate.

The A Good Cottage Pie is an item that is being listed under the Meals section of the menu — this is an item that is being described to come with elements such as a “silky buttery mash” and pork stew; also an item that is mentioned to be “a nod to an old friend” whom used to visit Pocket by Flip Coffee Roasters at their former venue. One think we did like about the A Good Cottage Pie here is how it isn’t particularly cheesy — whilst there is a thin layer of cheese being sprinkled over the top, it does provide a slight hint of savouriness that gels well with the mashed potatoes beneath without being particularly overwhelming. The mash potatoes did come whipped to a smooth texture that was silky as promised in the description of the dish in its menu — comes aptly flavoured whilst the pork stew beneath does come with chunky pieces of pork that is stewed to a soft, tender and juicy texture which was easy to chew; there is a savoury note with a slight tanginess coming from the use of tomatoes that keeps things refreshing, all that whilst the pork does not carry any undesirable porky stench coming along with it. The cottage pie does come with a salad on the side; seemingly a slaw that features the use of purple cabbage to keep things balanced and coming with a refreshing crunch to reset the tastebuds from the starch and meat going on in the the cottage pie.

For those whom have been following the happenings of the local F&B scene, CARNABY might be a name that some would find familiar — these folks had first entered the local F&B scene here in mid-2025 with their very first location being at The Quayside. Interestingly, these folks had recently expanded their operations with an extension of their original concept named as CARNABY BURGER BAR that operates out of a trailer that is permanently parked in the grounds of Chancery Court near the entrance to the Cold Storage supermarket there; think something similar to the concept of the The Goodburger Food Truck that is situated at Coronation Plaza. Dine-in seating at CARNABY BURGER BAR is available with both patio tables and chairs as well as tall barrels acting as high tables matched with high chairs being placed right in front of the trailer. The menu at CARNABY BURGER BAR is kept slim with a line-up of four (4) burgers — all of which coming with beef patties except one that comes with an Impossible patty instead; patrons also get the choice to make it a meal by topping up $5.90 for Fries and Soft Drinks as well.

The menu at CARNABY BURGER BAR describes the Brompton to come with elements such as crispy bacon, Carnaby beef patty, smoked paprika cheddar, house sauce and ketchup — this does seem like a list of rather expected elements to come with a conventional burger. With that being said, The Brompton is a classic cheeseburger with bacon that is done well. Sinking our teeth into the burger, the burger bun does come light, soft and fluffy — one could tell that the buns are buttered lightly for a slightly saltish note that further enhances the flavours of the burger. The Carnaby beef patty may not have been a smashed burger patty, but we liked how absolutely savoury the beef patty was; there is definitely a briny note going around the slightly gamey flavours of beef that gives the burger sufficient flavour — the patty also being absolutely juicy whilst it did not carry any veiny or fatty parts that were difficult to chew as well. It also does come grilled to a point where there are some crisp bits around the surface as well that gave a variance of texture to the burger. The smoked paprika cheddar melted over the patty and the crispy bacon adds different dimensions of savouriness to the burger; the latter also adding a crisp texture to it as well, while the use of the house sauce and ketchup adds a creaminess and also a deep, sourish tang that binds all of the elements together and cuts through the heaviness for the carbs and meatiness of the burger.

Desert Dessert might have just recently closed down the very outlet in which they had first made their presence in the local F&B scene for the very first time here at Mayflower, though it does seem that the brand is always evolving over time. Whilst their second outlet at Lengkok Bahru had been in operation for quite a while and still remains open, these folks had opened a new location at 42 Siglap Drive — this would be the very same outlet in which Flor Patisserie had moved out of in mid-2025 and made its exit out of the local F&B scene. As with how its outlet at Lengkok Bahru compares against its former Mayflower location, Desert Dessert’s new location at Siglap Drive looks vastly different from its Lengkok Bahru outlet — the look of its Siglap Drive location is definitely cleaner and more Japandi in comparison; a more refined vibe compared to the slight playfulness in the decor at Lengkok Bahru. We visited Desert Dessert during its soft launch phase — they were serving up freshly-churned gelato (as-is, as well as with waffles to go along) as well as a couple of Mille Crepes / Cheesecakes that are prominently displayed at the counter during our visit, though there are plans to roll out hot food when they officially open their doors.

There were a larger variety of Mille Crepes that were stocked in the display case as compared to the Cheesecake offerings during our visit — of the lot, the Citrus Lumiere Mille Crepe was the Mille Crepe that seemingly stood out to us more out of the selection that they have to offer; perhaps probably being the only flavour that wasn’t too run-of-the-mill there. The Citrus Lumiere Mille Crepe does seem to be a version of a Mille Crepe that is inspired from the Lemon Meringue Tart; Desert Dessert does not describe the elements involved in the making of all of their food items, though one can observe the many layers of pastry cream in between the layers of crepes — all that whilst it is accompanied with lemon curd that can be found in the middle as well as on the top layer of the Mille Crepe. The Mille Crepe does come neatly stacked; it does maintain structural integrity by holding up well to the slices from the fork — the pastry cream providing a more neutral but light fragrance that perfumes the tastebuds. The addition of the lemon curd as that sour zing and zippiness that one would expect out of the typical Lemon Meringue Tart, providing a flavour contrast that adds on to the typical Mille Crepe.

Had been noticing the new Onigiri Gon ever since they were still undergoing renovations at Fortune Centre — these folks have now officially opened their doors and can be found at the ground floor of the building; they are tucked in a row of shops hidden at the back where one can find other dining establishments such as that of a recently-opened outlet of Ba Buong Banh Mi and Chao Bing Xian 潮柄鲜 （best known for their Teochew Fish Soup) within the building as well. Onigiri Gon does not occupy a big space — that being said, there is some real indie Japanese eatery vibes going on from the decor all the way to the music of choice that they play; Japanese radio. Turns out, Onigiri Gon is a concept set-up by a Japanese chef — the shop specialises in serving up freshly-made onigiri featuring several varieties of fillings that are categorised into price bands such as $4.90, $5.90, $6.90, $10.90 and $12.90. Apart from Onigiri, Onigiri Gon also offers Miso Soup and small side dishes to go along with their made-to-order Onigiri.

We found ourselves going for the Combo 2 from the Onigiri Set Meal section of the menu which sees a pair of Onigiri of the patron’s choice (any Onigiri listed from the $6.90 price band will be subject to additional top-up) all served together with Miso Soup and a small side dish; both of which also to the patron’s choice. One of the Onigiri that we had went for would be the Spicy Salmon Onigiri — this would be one of the Onigiri items listed under the $6.90 price band. Freshly prepared upon order, we observed how warm rice is being scooped from the rice cooker before being placed in an Onigiri mould whilst the fillings are also positioned within and also on top of the Onigiri; all that before being wrapped with seaweed on the outside. The rice that is used for the making of the Onigiri would be the short-grain rice typically used for Japanese cuisine; pearly and sticky — tightly packed without feeling clumpy, while the Spicy Salmon Onigiri features cubes of raw salmon that is marinated in a spicy sauce. Considering how the rice that came with the Onigiri is served warm, the cubes of raw salmon does come slightly cooked within the Onigiri; we did enjoy the slightly briny notes of the fish that came with a slight hint of spiciness that tickles the tastebuds here — the level of spiciness should be pretty manageable for those whom are tolerable to very mild levels of spice. Definitely a spot to check out for those whom are into Onigiri considering how most Onigiri spots serving it in the same style as Onigiri Gon do around the island sells them pre-made; the made-to-order Onigiris here definitely ensures freshness and quality at a level that is unique to their own for now.