Fusion

If you're a fan of squid & all things squid, this is probably the dish for you.

This plate simply shouts SQUID all over with their squid ink pasta + slab of grilled squid that's served with grated parmesan and charred stick of broccolini.

If you split the dish apart & have it by itself, each individual component does really well! The squid ink pasta is al dante & slightly salty from the squid ink which is fine by me while the grilled squid was fork-tender with grilled marks all over for that extra crunch. However, it felt a lil' much having them together and the parmesan made the dish much heavier & saltier than it should be.

[NDP SPECIAL]
Have a go at Tandoori Chicken Pizza ($26) - using spices and staying true to its history, the base is made of passata and mozz cheese, topped with marinated chicken, red peppers, cucumber strips and drizzled with mint yogurt. The chicken slices were well-marinated and well-flavoured as well, with slight bits of char to mimic tandoori chicken. Similarly, a dash of chilli flakes helped to elevate the spiciness that the chicken usually comes with.

Apart from the these two, you can also choose from Beef Rendang Pizza ($26) or the Chicken Satay Pizza ($26).

[NDP SPECIAL]
Celebrating NDP this year will be a homely affair with Pizza Express' unique flavours inspired by your local favourites!

Indulge in flavours such as the Laksa Pizza ($26) - a local hawker dish that everyone knows by heart (yes, heart cause Laksa is 😍). The base of the pizza is made from their homemade laksa sauce blend, topped with prawns, mussels, clams, squid, quail eggs and taupok. Flavour wise, I'd say the base of shrimp and spice was pretty spot on, although I wished the spiciness came through a lil' more, but a sprinkle of chilli flakes did the job for that! Ingredients wise, they were really generous, with fresh plump prawns, squid as well as shellfish found on almost every slice of pizza. If you'd like, sprinkle some chopped laksa leaves on top & tadah, you've got laksa.

We didn't realise this was gonna be our last dining out meal, but I guess we made the best out of it by checking out Mason Noodle Bar!

TMBH by day & Mason by night, this Indo-inspired menu pop up is perfect for small group get together over simple hearty dishes.

This cool morning got me craving for the Soto ($14) - tori chashu, boy choy, black fungus & homemade noods. Quite different from your usual soto that you get out there, but yet, tasting oh-so-familiar. Add a dab of their homemade chilli & you're off to a comfortable tummy hug.

Alternatively, their Bakmi Ayam ($12) is another stunner too. I'm not sure what they added in the sauce, but the chill & vinegar pairs so well with the meat & noods, it became a tough fight between the 2 options.

Currently available for take away, do drop them a DM / msg before you head over! 🤙🏼

Coming in 2 different sizes, regular & large, the unagi rice bowl is your quintessential jap rice bowl that you can order at most jap restaurants.

Thick slabs of unagi glazed in teriyaki sauce is soft & almost melts in your mouth is set on a bed of japanese rice that soaks up the tasty sauce. Easily a staple rice bowl if you don't know what to get.

The difference between the regular & large is the amount of unagi you get! If you prefer more unagi, go for the large, otherwise the regular should suffice.

Every rice bowl comes with a bed of Japanese Short Grain Rice, a side of greens, sweet corn, cherry tomatoes, Onsen egg, nori flakes, tobiko & sesame seeds.

You get to opt for a choice of brown rice (+$0.50) if you're about #heathierchoice!

The first thing that hits you is a whiff of truffle in the air. Shimeji mushrooms are deep fried to a crisp & tossed with truffle oil, then placed atop the Kombu stock-cooked spaghetti.

Flavours wise, it was the perfect crunchy, truffle-y kick that every truffle friend loves. Kinda like your favourite truffle fries, but a more substantial option.

As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.

If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!

Oh btw, they are able to do a vegan option too, upon request!

This bowl seems a little plain at first, but the flavours are surpassingly on point when you have it! The mix of the saltiness from the mentaiko, paired with the creaminess of the onsen eggs gives you a carbonara-like sauce & a crunch with the fried salmon on the side.

Only downside was that the salmon was a lil' too over-fried, but the fish was still juicy upon cutting into it.

As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.

If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!

The yakiniku slices has been sous vide & lightly torched before being served. The beef slices are tender & soft, but could do with a lil bit more char to the edges for that perfect crisp. Nonetheless, still a decent beef bowl!

Every rice bowl comes with a bed of Japanese Short Grain Rice, a side of greens, sweet corn, cherry tomatoes, Onsen egg, nori flakes, tobiko & sesame seeds.

You get to opt for a choice of brown rice (+$0.50) if you're about #heathierchoice!

Served with fresh prawns, squid & mussels tossed in their tangy signature Tom yum sauce, this pasta packed quite a punch!

As I don't take mussels, they kindly obliged to changing it up to more prawns without additional costs!

Pasta was slightly overcooked (but I think most would find it alright), but taste wise was pretty alright.

Their tomyum had a slightly sweet note to it, but it does help by cutting through the spice, without being too overwhelming!

Had this as part of #BurppleBeyond & got this at half the price #WHUT

Shared my thoughts about the finished product in my previous post, but here's how it starts.

Never would you have imagined how each component complimented each other so so well. A definite must order if you are a burrata fan!

A stand out dish of the night was our starter, the Salted Fish Buffalo Mozzarella Burratina. Essentially, your usual burrata suspects, with a twist of salted fish.

Yes, salted fish. Deep fried salted fish is added to the mix to give this pop a different dimension!

The dish is first served separately, and plated right in front of you. Each piece of thinly sliced & crispy foccacia is used as a base to piece together the burrata, roasted cured tomatoes, a drizzle of honey, topped with bits of salted egg & black sesame.

what you get is an amazing mix of sweet, savoury, salty, as well as loads of crunch beyond your imagination.

Not traditional, but so so good.

Thankfully with #BurppleBeyond, this dish was free!

Promo aside, the Tom Kha Capellini packed the perfect Tom yum punch into every strand of capellini! It came with hints of lemongrass, with a slight sour tang, followed by a kick of chilli!

Topped with minced charred shrimps, ebi & shrimp floss, you’ve got yourself a great fusion of Thai & Italian!