Need To Try

The "Four Floors" may have just knocked "Fun Boy Three" off the top position on my list of preferred burgers. It is so bloody good! I guess that's inevitable when beef patties and cheese are doubled, onions are tripled, and they are served with "Notorious T.O.M. Sauce", miso mayo, pickles and lettuce between demi brioche buns.
Well, hang on to your seats because I have some really awesome news to share.
At the moment, the double patties of Hereford beef in this burger weigh in at 120gms each. But a little bird "cough" Chef Adam "cough" told me they're going to be increased very soon to 150gms across ALL the burgers. AND prices will remain the same.
You're welcome.

lightbulb! Will I get more inspiration while drinking this? However, order with caution as this was definitely on the acidic side!

This is the Japanese rendition of the hugely popular 'cold angel hair pasta', and a highly refined one!
🔸
Cold somen in truffle sauce topped with bafun uni and caviar, sprinkled with sakura ebi, and finally shaved with both bianchetto white and perigord black truffles..
🔸
So good, so precious, so decadent, if that real gold leaf didn't tell you otherwise.

Black soya beancurd with Ginko nuts ($2.70)

Having learnt that this was made from black soya beans unlike the usual traditional beancurd (yes I'm a sucker for novelty), I knew I had to try this.
The first bite I had was pretty underwhelming. Sure it was so incredibly smooth, but... it wasn't sweet at all and I missed the stronger soybean fragrance found in other beancurds.
But, something interesting happened. I took it home and the tossing and turning must have given my container of beancurd a good stir. Now this, this was when the magic started. The silky beancurd intergrated almost seamlessly with the sweet syrup and it was so smooth, it practically glided down my throat. Taste wise, it was milder than the usual beancurd. Paired with the slightly bitter ginko nuts, this humble dessert brought my meal to a (not cloyingly) sweet end.
With such good taste & texture, the supposed benefits of black soyabeans, and being taught that in life, good things come to those who wait, I think the price premium over the conventional beancurd is pretty reasonable.

**they serve the original conventional beancurds here too, so be sure to ask for the black soyabeancurd if you're also there to try it!**

These noodles do exude the taste of tomato, which is further brought out by the sweet tomato paste scooped on the side.

The dumplings are plump and generously filled, with the water chestnuts stuffed within giving a pleasant, crunchy dimension between bites.

I don't necessarily prefer this to traditional wanton noodles, but this is a successful interesting take on it for sure. Almost like a spaghetti bolognese version of wanton mee... or is it a wanton mee version of spaghetti bolognese? It's a pretty solid version either way.

**This place only opens in the earlier half of the day so yay! to people looking for lunch, and nay! for people looking for the full live band timbre experience**

Probably created for the "gram" especially for how it comes in this giant-sized Yakult-esque bottle. A concoction of Yakut and soda, the drink starts off with the familiar flavours of prebiotic yogurt drinks with a 7Up/Sprite taste at the end. The flavour is pretty subjective here; some may find it pretty similar to medicine depending on what you one had been through in their childhood.

Rich and satisfying, the bowl was not cloying sweet even with the generous dose of gula melaka and the perfect ending to the meal. Super shiok, the caramel-like flavour of the liquid palm sugar coupled with the aromatic, creamy hand-squeezed coconut milk as well as subtle pandan fragrance from the cendol was also utterly calorie-worthy. Hence, while some might lament, I didn’t miss the fact that it lacked the essential ingredients such as the red kidney beans and attap chee though more textures would be welcomed.

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