Restaurants & Cafes

This is the special set with spring roll. Bun cha is so likeable that I'm not sure was it just my liking or this was damn good. The authentic way, slightly different from Singapore, is to dip the noodles in the sauce. The meatcakes, sliced pork and spring roll were flawless.

An eye-catching restaurant with a small menu focusing on seafood hu tieu, or kway teow. I had low expectations but it turned out quite good. The squid was the crunchiest and not yucky, while the broth was delicious. I just can't get used to noodles that's difficult to bite. We concluded that the dry version is better, because you get the same bowl of soup and a separately seasoned hu tieu.

Crispy beef is what they call their signature patty. The default is two slices, but you can add or subtract. The USP is the patty is smashed and grilled til crispy at the edges. This American burger concept from Hong Kong (convoluted, I know) is also known for its fresh and premium ingredients. Overall, I'd say it's a simple but shiok burger, just missing the mark of a perfect burger. I loved the mess of the juices and the decent beefiness. I further loved the decor, which is a detailed impression of an American diner, including the jukebox.

This family-style hotpot restaurant has a lunch menu. Although not in a claypot, this dish was done very well. The rice was moist and tasty. Lovely egg. Overall just kinda little.

This family-style hotpot restaurant has a lunch menu. This was done well and quite generous.

Chicken wings, garlic sprouts, chicken skin. All good, especially the generous and fatty skin.

Eggs cooked in such kitchens are always shiok. Nice umami and a ton of onions. But on the salty side.

I had to try as I try this every time it's on the menu. They're fatty, but overall not great. Acceptable lah.

Oyster mushrooms, bread, lamb, pork. The bread was under-grilled, the mushrooms were over-grilled and the lamb was too chewy.

Simple and good. PRC fried rice is known for the pearl rice and the wok hei.

Tomato stew with barramundi, clams, crispy quinoa. It's so refined. The only problems were it's tiny and we had to buy bread separately.

Portobello pasta cooked with Lustau sherry wine. It looks and tasted lovely. The deep-fried mushrooms were addictive.