Western Food
Finally something to look forward to in the neighborhood. Similar menu to the cheong chin nam outlet, except with more dessert choices.
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They definitely do a good aglio olio for under $15 and a huge slab of chicken! šš»
Definitely a place for comfort food. Plus the student meals (that I can enjoy now) are so affordable! Students get a free ice lemon tea and ice cream. And the ice lemon tea is legit good teh-o sweetened w sugar syrup rather than those cordial mixes.
Got the spicy tomato base w my cheesy baked pasta šš
Awesome handmade rosti that reminds you of the rosti at marche. I must say it's really good quality for coffee shop western food! I sure love the crunchy bits of the rosti!
Aston is the go to place for relatively good western food and cheap prices. Onion rings are one thing I cannot resist. There's nothing special about this but feels nostalgic when I eat it.
To be honest I'm not impressed.. The chicken was small and just blah. The garlic bread was just cold and buttery. It's not crisp in the exterior or anything. All in all, it's a $7.50 chicken chop that's not as good as my $5.50 chicken chop.
Felt like having fish and decided to try this relatively new western food store. Look at that copious amount of pasta (that's hiding under the fish) and huge slab of fish! All that for only $6.90! Of course don't expect al dente pasta, but it's pretty good for the price.
They are more famous for their aglio olio and carbonara, but felt like having something healthier. The flavour was quite good, but the sauces is just a little too watery. Pretty good for $6 though. Enough seafood. šš
More like a cordon bleu rather than a chicken kiev since it contains cheese and ham rather than butter. Look at the amount of cheeseeeee. Had this because the mee pok queue was too long but it was a good trade off. It would do better with more meat around the ham, but it's not too bad for $9 at a coffee shop. Love how you can choose your fav sides as well.
Level 9 Burppler · 1673 Reviews
When I am not busy researching on the science behind processed š, I am busy stuffing my face w š.