Restaurants & Cafes

From Blue Lagoon. Cheap, although they no more $1 promo. Standard was okay.

From Blue Lagoon. Cheap, although they no more $1 promo. Quite got standard also.

Mind blown. This is why I visit Muslim restaurants - the portion. All our mains used huge plates. I chose kerabu rice over truffle fries. That's a steak below the masak merah sauce. Although there's variety and it's enjoyable, the fully cooked beef was normal, not far from beef you get at nasi padang haha.

One of Singapore's OG Taiwanese restaurants. They ended up in West Coast so I could never eat it. Let me say this: they do fried chicken very well and nothing else. This cutlet was juicy and tasty, although I've no idea what "kala" is. The noodle used is similar to that used in Taiwanese hotplates, which is never great, plus the seasoning was negligible.

One of Singapore's OG Taiwanese restaurants. They ended up in West Coast so I could never eat it. Let me say this: they do fried chicken very well and nothing else. This popcorn chicken had the right Taiwanese profile. The braised pork was decent. The tau kwa seemed to be going bad. And what's with one pathetic piece of sausage?

Worth another visit. There's lots of ingredients, such as yam, cauliflower, mushrooms and carrot, so I guess they're the "treasures". The battered mock fish was so-so, while the super starchy gravy was bland.

Worth another visit. Although this has some fragrance, I can't say it's good, especially when I love ee fu mee.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! This is aka oxtail soup. The tail was generous and oh so fat. I wish the soup was beefier though. Lots of carrot, potato and tomato too.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! It's babi guling that attracted the fiancee, because that's rare in Singapore, but the pork starts from $50, so for an economical alternative order the rice or noodle with babi guling. The noodle used is basically wanton mee, but with more bite. There's no seasoning, just lard and whatever oils from the meats. Includes minced meat.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! It's babi guling that attracted the fiancee, because that's rare in Singapore, but the pork starts from $50, so for an economical alternative order the rice or noodle with babi guling. This has a bunch of things, such as roast pork, BBQ pork, pork satay, keropok, achar and egg. Surprisingly they're consistently good. Ironically the babi guling was sidelined, because they gave only a meagre two pieces. Paired with nasi kuning.

We were intrigued because the chefs here come with big credentials. Order the platter if you wanna try more meats. We chose chopped brisket, St Louis pork ribs and smoked chicken leg. The beef was clearly the best but it's salty. Although the chicken was done well, it's chicken so it can't fly further. Like most American food, the sauces are just to zhng further and you don't really need them.

Interesting fusion menu. This is their take on the humble carrot cake. What's special is they battered each morsel and dark sauce only came drizzled. They also used sakura ebi and egg floss as a twist.