[CLOSED] AEIOU

Simple love this non fried wings. Eat with less guilt and so good. Crispy skin with tender meat. Smelling great with the herbs coating the skin.
(Pricing: either $7.90/$8.90 for 3 or 4 pieces. Oops I forgot!)

It's only available on some Sundays, and there are limited portions per day, so call first to specifically reserve a bowl before heading down.
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I liked this very much. It's more subtle and has a smoother rounder taste. The laksa paste consists of sambal belachan, tamarind, lemongrass, herbs and spices, and coconut milk, mostly airflown from Sarawak itself. And this explains why it is only available on certain Sundays. Hope you'll enjoy this aromatic bowl of Sarawak laksa as much as we did.
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[Invited Tasting]

This is my double shiok pasta - first shiok is the generous amount of crab meat mixed with the pasta and the large crab claw atop the pasta; the second shiok being the super, super, spicy chilli crab gravy. The angel hair pasta was cooked just right too, everything was done well here!
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[Invited Tasting]

You wouldn't expect a cafe to be hidden within this hole which used to be an antique shop. Some of us can't even find it even when we were all given its address (I'm referring to @shermyyy 😁). But when we found it, it was like a treasure trove of old school trinkets and stuffs that evoked nostalgia in me.
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And the food was good. There are a couple of dishes using localized flavours, such as chilli crab sauce, a mashed achar paste for the burger, and this awesome noodles using ingredients sourced from kuching.
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I'll review some of the dishes I like here over the next few weeks. And on 19 November, AEIOU would he having a special event with live opera and a special course menu by a special invited chef. I'll update you after I receive more details.
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[Invited Tasting]

I N V I T E D T A S T I N G
If you close your eyes and take a bite of this Ondeh Ondeh Cake, the only thing that gives away the fact it isn't the actual "kueh" is the texture. In terms of aroma and flavour, it is amazingly and intensely spot-on.
Joanna Fong, one of the co-owners of AEIOU, is the self-taught, in-house baker and the array of cakes she produces is impressive.
I asked her a lot of questions about this because I found it irresistible - the moistness in particular, was a huge plus for me. She shared that it took many rounds of experimenting with different recipes to get it the way she wanted. Her drive to make her Ondeh Ondeh extra fragrant has her incorporating not one, not two but three kinds of coconut. When she revealed this nugget of info, I could only stare at her and nod in wonder as I stuffed my face on more cake.

Still on my search of finding good cakes, and decided to give it a try at AEIOU. The cake is dense and so so only. its also expensive IMO. So.. nah. Maybe the mains might be a better option. I do like the atmosphere too, a good place to chill and the waiter was attentive.

2/5