Chinese

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1. Steamed glutinous rice with chicken wrapped in lotus leaf [$5.80/2pcs] - one of the better versions of this, good proportion of rice and filling. The gravy of the filling permeated into the glutinous rice around it, sooo flavorful!

2. Steamed siew mai with braised quail egg [$6.80] - this is one of the innovative H.K style dim sum available for a limited time only. not too sure for me if the quail egg adds any value to the siew mai. found it quite distracting in fact

3. Steamed Cheong fun with dough fritter [$6] - love how crispy this is, comes with a soy sauce dip!

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4. Steamed spare ribs with preserved olives [$5.80]

5. Pan fried siew mai with foie gras sauce [$6.80] - Another innovative item available for a limited time only. Enjoyed this much better than the braised quail egg one version, very creative and love the mod sin infusion here with the robust foie gras sauce. Rich and creamy!

6. Steamed black truffle char siew pau [$6.80]
- Also available for a limited time only. The texture of the buns was super fluffy, love the aroma of the truffle and how it goes with the char siew filling. Totally elevated the typical char siew pao!

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7. Baked BBQ honey pork buns [$6.80/3pcs] - Liked how the crust is not dusted with sugar, the sweetness is purely from the honey pork filling!

8. Steamed chicken claw with black bean sauce [$5.20] - Plump and fleshy chicken claw, in a pool of gravy

9. Baked diced chicken with pork, mushroom tart in a goose shape [$7.80] - Flaky buttery crust! Yums!

Located in a pretty secluded corner, this frog porridge restaurant is popular to many, and I can understand why. The claypot frog legs (3 for $16) was pretty meaty and had a good strong flavour from dried chilli sauce. Paired with porridge, this is one hearty meal. They have grilled stingray ($16 for medium portion) as well, and it's pretty sizeable. We got the garlic version of it, which is uncommoy seen 😂 Although the umami from the garlic comes through, we still preferred the dish prepared with sambal. We all agreed that this place is better than the one at geylang 😛

I can see why the Boneless Chicken in Paper Bag ($11 for 5 pieces) from Hillman Restaurant has been the restaurant’s signature item for the past 58 years🤤 Each bag contains a boneless chicken thigh that is extremely tender, moist and thoroughly infused with the flavour and fragrance of the savoury sauce - glad the 古早味 survived the passage of time!

Personally, I find the other dishes pretty average as I have had better ones elsewhere, but still worth a visit for the Boneless Chicken in Paper Bag:)

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This plate was worth every calories & the wok hei taste was amazeballs. 🤩🤪 ⁣
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🍽 is at 30 Keong Siak Road S(089137) ⁣
🕰 Daily (Midday-2.00pm / 5.00-11.00pm) ⁣
📝 Can get quite crowded during peak hours. ⁣

Highly raved dish at Enjoy Eating House and Bar, I was curious to find out how tasty it was although I am usually not a fan of pig trotters.

Perhaps when Chef Joel inherited his late grandma’s secret recipe, he inherited the way to cook up a homely taste in his dishes as well, for that’s what I tasted exactly in this dish. Albeit a dish with few ingredients, the heartwarming feeling was clearly illustrated from the painstaking cooking process of the tender braised pig leg. Still slightly animalic to me personally, but balanced by the smoky wok hei as the pig leg was wok-fried with vermicelli that’s tossed in a rich essence of the broth. Served with kai lan and shiitake mushrooms. Possibly a dish that would evoke much memories.

Enjoy eating house and bar is a #burpplebeyond partner where you can enjoy 1-for-1 mains!

Stromg seafood/prawn broth. Really elevates the dish. The big prawns used are also fresh and nicely cooked (not overcooked). Only downside is the price. Even for its quality and quantity, $16+ is still relatively expensive for a pseudo-restaurant/tze char dish. $10 would have been a sweet spot!

Rating: 4.5 / 5

Have your late night supper spot sorted with The Salted Plum’s latest supper menu! Available every Friday and Saturday from 11pm to 2.30am, night owls will not go to bed hungry as the focused menu will see a couple of their all-day favourites (like their Burnt Chilli Chicken and addictive Smashed Baby Potatoes) and new offerings served in the similar style of sharing plates to go along with their Shiny Rice.

Loving the selection, many of the items pays tribute to hearty and familiar Taiwanese street food yet each made with their own twist. So an instant hit, my pick of the night was their Oyster Omelette | Lard ($10). With none of the usual grease and starch; it wasn’t overly fried and didn’t have that hated gummy consistency. For fried goodness, have a go at their Golden Frog Legs | Haus Chilli Mayo ($10) and Dough Fritters | Minced Pork | Haus Saus ($5) which would also make perfect bar bites. For something saucy, I would recommend the well-executed Braised Duck | Taw Kwa | Egg ($10).

But the true MVP was their Sweet Potato Congee ($3). Simple yet tasteful, the warm bowl was all smooth and fragrant with the addition of dashi stock - just great with everything. Hence, drawing comfort from all the dishes and the unpretentious ambience, do swing by for an affordable and satisfying meal!

Thank you The Salted Plum for having us and Burpple for organizing the eatup!

If tongue numbing Sichuan-style dishes are up your date's alley, this fusion spot along Amoy Street should do the trick. Burpple community favourites include the super addictive Charcoal Grilled Pork Bits ($15), a deliciously unconventional sourish-creamy Forbidden Risotto ($35) and the Spicy Oriental Bolognaise ($22) – think zha jiang mian, but with angel hair pasta.
Photo by Burppler Dex Neo