Pizz Please ~

Sederhana’s entry into the Singaporean F&B scene probably needs no introduction at this juncture; Sederhana is brand that hails from Jakarta, Indonesia and was established in 1972 — these folks now operate at more than a 100 locations with some outlets being situated in Malaysia as well. Sederhana’s location in Singapore is along North Bridge Road within the Kampong Glam neighbourhood; they have taken over the former premises of the iconic Warong Nasi Pariaman that had shuttered in the first half of 2026. Sederhana is brought into Singapore by a F&B entrepreneur who wanted to carry on the heritage of Minang Padang cuisine in the neighbourhood following the closure of Warong Nasi Pariaman — other establishments in which the entrepreneur operates include The Halal Club, Smashed and The Brunch Club, all of which are being located in the same area. Occupying the two levels of the shophouse, the lower level is dedicated to the ordering counter and open air dining area while the upper level is dedicated to an air-conditioned dining space. Being an establishment dedicating itself to Minang Padang cuisine, Serdehana primarily serves up Nasi Padang when patrons can pick and choose the dishes that they desire to go with white rice whilst serving up a drinks menu that provides patrons with both hot and iced options.

For our order of the Nasi Padang, we decided to go with the Begedil, Telur, Puncuk Ubi and the Dendeng Batokok. For those whom are unfamiliar with the various dishes, the Dendeng Batokok can be essentially translated into Indonesian-style spicy thin beef jerky. Given how we have had limited exposure to this considering how we have only tried it at one other Indonesian establishment around the island, the Dendeng Batokok here did feel like it didn’t come quite as thin nor jerky-like as one would expect it to be — the texture of the Dendeng Batokok does coming a little leathery and takes a bit of effort to chew apart. Whilst it does come with a slight hint of gaminess typical of some beef dishes, the Sambal Balado does give quite a spicy kick with a hint of fresh chili padi — albeit toned down from the usual level of spiciness in which one would find standard in Indonesian fare, but would still tickle the tastebuds even for those whom are tolerable to moderate levels of spiciness. Meanwhile, the Pucuk Ubi refers to the leaves and shoots of cassava / tapioca — Sederhana serves up their rendition of the Pucuk Ubi as Masak Lemak dish; the soft leaves having a gravy of coconut milk that goes particularly well with the rice considering the rich fragrance it carries. The Begedil (i.e. fried potato patty) did come all soft and fluffy with the flavours of the herbs and spices coming off as pretty prominent, though the exterior did lack the light crispness that some Begedils would carry. The folks at Sederhana added the Sambal Ijo to our order on the side; whilst the Sambal Ijo isn’t as intense in terms of spiciness with the Sambal Balado that came with the Dendeng Batokok, it still does tickle the tastebuds for those whom are tolerable to moderate levels of spiciness with an added savouriness and smokiness.

Was scrolling around social media and got to learn about the opening of the new outlet of SKOSH at Scotts Square — some would have probably heard about SKOSH; their very first outlet is actually situated at Nanyang Academy of Fine Arts (NAFA) with the concept of the establishment having been changed around quite a number of times since its founding. Its outlet at Scotts Square is rather different from their original at NAFA — taking over the former premises of Oatberry (near the area where the outlet of Suu Kee Coffee is) which has since made its move to Onze at Kee Seng Street, the location of SKOSH at Scotts Square is set up more like a kiosk. Seating space seems to be restricted to just a couple of counter top seats facing the food preparation area on high chairs, though they seem to have dedicated quite a big amount of space for the kitchen and counter nonetheless. The SKOSH outlet at Scotts Square is conceptualised as a Hand Roll Bar; the food menu comprises of a line-up of Handrolls (further split into regular and Premium tier), Sides and Dessert. Beverages offered at their Scotts Square outlet are split into categories such as Pure Matcha, Matcha Latte, Other Drinks and Specialty Drinks.

Patrons can order their choice of Hand Rolls ala-carts here, though SKOSH also offers patrons with a choice of 3 Hand Roll Set, 5 Hand Roll Set and the Skosh Tasting Menu (a fixed selection of five (5) Premium-tiered Hand Rolls). We went for the 3 Hand Roll Set, and our choice of Hand Rolls for our order were all from the regular tier comprising of the Spicy Salmon Sashimi, Karubi Wagyu, and Samsui Scallion Chicken. Amongst the three (3) hand rolls that we had opted for, the one that left us with the strongest impression was that of the Samsui Scallion Chicken Hand Roll — the menu describes the Samsui Scallion Chicken to feature elements such as that of chicken breast, scallion sauce, chili sauce and garlic chips; all of which coming with Haenuki Rice (from Yamagata Prefecture in Japan), and Nico Nico Yaki Nori that also comes standard with all of their Hand Rolls. The Nico Nico Yaki Nori does come with plastic wrappers where one can slide out to consume the nori along with everything that is topped above without causing a mess — similar to the ones Onori uses for their hand rolls. The Samsui Scallion Chicken is one of the only few hand rolls here with a local infusion and we do find it being well-executed — the chicken breast has been slow-cooked to achieve a tender and juicy texture that is coherent with the sticky short-grain rice that came with it; the short-grain rice seemingly carrying a savoury note especially with the addition of scallion sauce that also seem to carry a gingery note. With elements such as the chili sauce that adds a zingy and zippy note with a bit of spiciness just to tickle the tastebuds; the garlic chips adding a crisp crunch with a slight note of garlic — both elements alongside the chicken breast and scallion sauce giving the hand roll a bit of a Hainanese Chicken Rice sort of vibe.

It does seem that there has been a new burger joint that had stepped foot into the West Coast neighbourhood for a while. Whilst M|B Burger (also known as Maxbox Burger) already has an outlet situated at the foot of Blk 603 Clementi West Street 1 for several months, these folks had opened yet another location at West Coast Plaza. Their location at West Coast Plaza takes over the former premises of the now-defunct Overscoop outlet there — this also means there situated outside of the mall being adjacent to the outlet of US Pizza there. M|B Burger is an establishment that seems to be one that follows closely to the operations of a fast food restaurant — there has been quite a number of such establishments with similar ambitions that had opened around the island in recent times which includes the now-defunct Planet Melmac formerly at Arab Street and KING BAO at Sunshine Plaza. The menu at M|B Burger revolves around items such as Burger, Wholemeal Burger, Fried Chicken, Sides and Desserts.

The Bacon Cheese with Pineapple Burger that we had went for was the one listed in the Burger section of the menu; whilst M|B Burger does describe the elements that is being included in the burger, it can be observed from our order that the burger features a single beef patty, melted cheese, burger sauce, lettuce, onions and pineapple slice — all that coming in between the burger bun. Considering how the establishment is set-up almost like a fast food joint, we found ourselves rather impressed with the Bacon Cheese with Pineapple Burger — sinking our teeth into the burger, the burger bun does come soft, light and fluffy; doesn’t feel particularly dense nor carb-loaded. The various sauces used here that were slathered on the undersides of the buns did help add to add a creamy texture that brings all of the elements in the burger together. As we go through into the burger deeper, the beef patty itself does come slightly briny but without being particularly gamey — the patty being all juicy though there are some veiny bits that we were able to chew through; not too bothersome, whilst the patty also comes juicy with the juices of the meat locked in as well. Coming with cheese melted over the top of the patty, the cheese adds yet another dimension of savouriness to the beef patty — the inclusion of the slice of pineapple adds a sweet-sourish tang with a juicy bite; all that whilst the slices of onions adds a zingy crunch to cut through all of that savouriness.

One of the establishments that had been appearing on our social media feeds for quite a bit in recent times would be that of September Coffee — for those whom are unaware, September Coffee had recently closed down their South Bridge Road location and made their move to a new space at Craig Road. They had taken over the former premises of the now-defunct Bearded Bella — the new space for September Coffee is certainly bigger than that of their previous; the whole space also sees a change where it adopts a colour scheme of terracotta and wooden accents — a very earthy, yet zen space that feels warm, clean in its design and close to nature that feels very different to the original location of September Coffee. The new September Coffee space also sees the a availability of outdoor seating that makes it a pet-friendly destination; the tables situated within the indoor dining area features a mix of small communal tables that can accommodate groups of five to six pax — that is apart from proper dining tables that caters to patrons visiting them in groups of threes and fours. Similar to what has been the case at September Coffee previously, the food menu has been split into sections dedicated to Starters, Brunch, Udon, Pasta, Sides and Desserts. There is also line-up of pastries and danishes that they offer which are prominently displayed in the display case at the counter.

The Roasted Pumpkin Rigatoni is an item that is being listed in the Pasta section of the menu, and is also one that is stated to be vegetarian-friendly — the menu describes the dish to come with elements such as Oven-Roasted Pumpkin, Feta Crumble, Sun Dried Tomatoes, Candied Pecans, Fried Sage, Basil Oil, and Rigatoni. It is interesting to see how the folks at September Coffee had went with this combination of elements to be served alongside Rigatoni as the choice of pasta here — such a combination of elements are more common with filled pastas instead. Digging into the dish, we did notice that the pumpkin sauce that accompanies the pasta was one that was rich but mildly savoury whilst not being sweet — a milder version of a Cream of Pumpkin without being particularly creamy in this instance. The choice of Rigatoni works well considering the holes does trap in some of the sauce that gives the Rigatoni sufficient flavour whilst it comes with a good bite. The addition of the feta crumble does add a slight cheesiness without being particularly heavy to the pumpkin sauce, while the sun dried tomatoes does add a tang for a flavour contrast — the use of fried sage and basil oil are further aromatics that gives the dish a slightly herb-ed flavour for some balance. The inclusion of candied pecans did provide a crunch and gave l a slightly toasty note to everything else on the plate, while the mini radish slices gave a refreshing crunch to cleanse the palate in between.

Tori San 雞湯桑 might be a brand in which had only entered to Singapore F&B scene in recent times with the opening of their very first location here at Telok Ayer Street — that being said, the brand is already making their expansion around the island with their second outlet that is situated at the ground level of The Woodleigh Mall. They had taken over the former premises of The Soup Spoon Union there while The Soup Spoon Union had moved to another stall within the basement of the mall. For those whom are unaware, Tori San is a brand that hails from Taiwan with six (6) outlets situated within Taipei; their Telok Ayer Street was their very first overseas outpost at that point of time — their The Woodleigh Mall outlet would be their first one that is situated in a shopping mall in Singapore. Being an establishment that focuses on their Tori Paitan offerings, Tori San’s menu features sections dedicated to Ramen Noodles, Chicken Broth with Vegetable, Yakitori — Grilled Chicken Dishes, Fried Foods, Dry Noodles, Don, Kids Meal and Drinks.

The Signature Toripaitan Chicken Broth Ramen is an item that is listed under the Ramen Noodles section of the menu — whilst the menu does not describe the elements that are being included in the Signature Toripaitan Chicken Broth Ramen, it can be observed from our order that the dish does comes with Tori San’s Signature Toripaitan Chicken Broth, Ramen Noodles, torched chicken breast, torched chicken meatballs and torched chicken thigh alongside leafy greens and strips of Nori. Going straight for the Signature Toripaitan Chicken Broth, we did like how the broth itself was flavourful but easy to drink — not too overly salty nor thick as some Tori Paitan might get. The addition of the leafy greens and seaweed adds further flavour to the Signature Toripaitan Chicken Broth — refreshing yet providing a subtle hint of umami. Patrons do get a choice on how they want the noodles to be done — soft, normal or hard; we went for the Normal and this does already give the noodles a firm bite. The torched chicken breast, torched chicken meatballs and torched chicken thigh were all especially flavourful despite looking rather plain on first sight; all of which carrying a light savouriness whilst being especially tender and juicy.

Was scrolling around social media and got to learn about the existence of yet another new Italian establishment that had just opened their doors around the island — La Casetta is a new addition to the Spottiswoode Park neighbourhood that is a short walk away from both Cantonment MRT Station and Outram Park MRT Station; they have taken over the former premises of the now-defunct outlet of Kith Cafe that is visible from Everton Road. La Casetta seems to have done a fair bit of work to the space; they had included both an al-fresco dining area with a porch area at the entrance of the shophouse, while the dining hall within the establishment caters to patrons coming in both small and large groups considering the mix of sizes of dining tables here. The indoor dining space is also dimly-lit to evoke some sense of intimacy and privacy as well. Labelling themselves as an Italian Trattoria (i.e. informal Italian restaurant), the food menu at La Casetta is divided into categories such as that of Antipasto, Pasta, Pasta Fatta in Casa, Pizza, Secondi, Contorni and Dessert. There also seems to be a selection of bakes and pastries displayed in a display case near at the entrance of the establishment.

La Casetta has two (2) sections of its menu dedicated to pasta; namely the Pasta and Pasta Fatta in Casa — the latter is being described as Fresh Pasta Made In House. The Ravioli Ricotta e Spinaci is an item that is listed under the Pasta Fatta in Casa section in the menu — the menu describes it as a dish that comes with elements such as ricotta-spinach ravioli, sun-dried tomato, cream, truffle-puree and baby spinach. Going straight for the ricotta-spinach ravioli, these do seem to be pretty well-made considering how they did come with a bit of a bite whilst the inside of the Ravioli was well stuffed with a good balance of ricotta and spinach — not too cheesy with the spinach cutting through the notes of the ricotta and the pasta itself. Each piece does come coated with a bit of that cream sauce that was sufficiently rich without being overwhelming — the cream sauce coming with some pieces of spinach that helps to further enhance the flavours of the Ravioli itself while the inclusion of elements like sun-dried tomato and truffle adds a bit of tang and umami to the dish for a bit of flavour contrast.

KOKO Cafe and Patisserie might have had ceased its operations at Tras Street in recent times; that being said, the brand does not seem to be going away as it seems — rather, there seems to be a little bit of a change in its business model and KOKO had recently set-up shop within Coliwoo Midtown (formerly GSM Building) along Middle Road. For those familiar with the local F&B scene, KOKO shares the same address as the Clap Cafe’s outlet at Middle Road — in fact, KOKO is situated right beside Clap Cafe within Coliwoo Midtown. With the change of its operating model, KOKO operates as a kiosk that primarily for takeaways — all orders are served in disposable ware and that the only offering that KOKO has at its Coliwoo Midtown location would be its range of Shortcakes; all of which featuring different fruits coming along with it.

During our visit to KOKO made on a weekend afternoon, we found ourselves going for the Gold Kiwi Shortcake; other varieties of Shortcake that KOKO offers would include that of Strawberry Shortcake, Melon Shortcake and Mango Shortcake. Digging straight into the Gold Kiwi Shortcake, we find that the Gold Kiwi Shortcake comprises of alternating layers of vanilla sponge, pastry cream and compressed slices of Kiwi in between. The vanilla sponge does come with a light and fluffy consistency without being particularly sweet, while the light pastry cream came at a consistency that complimented that of the vanilla sponge as well. Whilst the vanilla sponge was sufficiently moist on its own, the inclusion of pastry cream also adds a smooth and creamy touch with a slight hint of sweetness to the cake itself. The compressed slices of Kiwi does remind us of a texture that is similar to that of compressed watermelon found in watermelon cakes that was trendy a couple of years ago; gives the cake a juicy, fleshy flavour with a slight sweetness and a tang, while pastry cream also manages to bring both the Kiwi and vanilla sponge elements together as well.

For those whom have been going around the basement of Marina One, one would have probably noticed a new dining establishment named Daily Grill that had been in the works for quite sometime. Daily Grill takes over the former premises of the now-defunct Nampla outlet there. Daily Grill is a concept by the same folks behind the Thai Dynasty group; this is also the group that is behind the likes of other F&B brands such as that of Thai Makan, Paddy Fields, and Boat — Paddy Fields and Boat being two other brands in which operates their very own individual spaces within the basement of Marina One as well. Unlike most of their other concepts that focuses of Thai cuisine, Daily Grill primarily serves up Western cuisine though there are also other offerings from the Daily Soup menu that features wraps and soups strictly available for takeaway only. Daily Grill’s menu does seem to suggest that they are somewhat emulating the formula that is first started by Aston’s and adopted widely by stalls serving up Western cuisine in coffeeshops and food courts these days — the food menu is being split into categories such as Main Course, Daily Combo, Gourmet Pasta, For Sharing, Mini Rice Bowl and Drinks.

We went for the Chargrilled Chicken Chop from the Main Course section of the menu; just like most stalls serving up western cuisine within food courts and coffeeshops these days, all Main Course orders allow patrons to go with their choice of sauce (i.e. Mushroom, Black Pepper, BBQ, Teriyaki and Japanese Curry) a choice of two (2) hot / cold sides. For our order of the Chargrilled Chicken Chop, we went with the Mushroom Sauce whilst our choice of two sides came from the selection of hot sides — namely the Baked Potato and the Curried Cauliflower. Going for the Chargrilled Chicken Chop itself, we did feel that the chicken itself came a little dry — not quite as tender as what we would have expected though it does hint of notes of rosemary for a herb-ed note. The mushroom sauce does come slightly briny, savoury and earthy — there are some small bits of mushroom within the mushroom sauce though the mushroom sauce does come with a slightly liquid and runny consistency that didn’t quite cling onto the meat unlike the starchier ones we had come across from western cuisine stalls at hawker centres, food courts and coffeeshops. The curried cauliflower does come with a hint of fragrance from curry powder whilst it delivers a soft crunch, while the baked potato was nothing much to shout about — comes with sour cream over the top to help cut through the starch with a slight zing and a tang whilst adding a creaminess to give the potato more moisture at the same time.

Those that have been frequenting Ngee Ann City might probably have noticed the hoardings being put up during the renovation process of Rituel’s very first Singapore outpost for a while — Rituel is a F&B establishment hailing from Tokyo, Japan. These folks had original started out as a Viennoiserie in 2015 before its operations as a cafe in 2020; the establishment having been inspired by that of French tea salons which is especially evident in the way that it is decorated while it also adopts a Tiffany Blue-esque colour theme throughout the entire space for its Ngee Ann City outlet. Their location within Ngee Ann City takes the space that was formerly occupied by the now-defunct Matchaya outlet there — they are also located around the same area where Imperial Treasure Huaiyang Cuisine is. Visiting Rituel during its pre-opening phase, the pre-opening menu comprises of a Set Lunch Menu, All Day Menu, Desserts Menu and Drinks Menu; the All Day Menu comprises of sections dedicated to Signature Soup, Specialty Sandwich, Salad, Pasta, Main and Assorted Viennoiserie Stand.

The Japanese Egg Danish Sandwich is an item that is listed under the Specialty Sandwich section of the All Day Menu at Rituel — Rituel describes the dish to come with elements such as scrambled eggs, homemade mushroom cream sauce, truffle oil and their signature Danish pastry; all that whilst being served with French Fries on the side. Going straight for the Japanese Egg Danish Sandwich itself, the signature Danish pastry that comes with everything else sandwiched in the middle does come crisp, light and buttery — the Danish also coming with evident layers from the lamination process which did feel delicate and not overly greasy as well. Mushroom cream sauce has been lathered onto the undersides of the Danish — the mushroom cream sauce emphasising on the earthiness of the mushrooms whilst a drizzle of truffle oil helps to further enhance the earthy notes with an umami fragrance. The scrambled eggs does come soft and fluffy; eggy with a slight creamy touch and is works well with the mix of mushroom cream sauce and truffle oil. Meanwhile, the French Fries does come in the form of thick-cut fries that are crisp on the exterior and well-filled with soft potato within — not too greasy, whilst drenched with a slight drizzle of tartar sauce with some dill to add a slightly herb-ed touch amidst the zing and creaminess that it carries that cuts through all of that starch content.

Have been hearing quite a fair bit about MareMyst which had opened its doors some time back at Golden Mile Food Centre. These folks are situated in the area where most of the halal-certified / Muslim-owned stalls are located within the food centre — MareMyst itself also being an establishment that is Muslim-friendly as well. MareMyst had received quite a fair bit of social media attention for the last couple of months considering how these folks are probably the only establishment in Singapore serving Algerian cuisine; we have also heard of some friends raving about the quality of their food after giving them a try. MareMyst used to carry more items on their menu but they seemed to have streamlined their operations in recent times to serve up only three (3) items; the Chermoula Chicken Rice Bowl, the Algerian Chtitha Lhem (available in Mutton or Beef options), as well as the Tiramisu.

The Chermoula Chicken Rice Bowl is an item that MareMyst describes come with elements such as Mint Rice, Baked Carrots, Olive Oil Chicken Gravy, Green Chermoula and Baked Chermoula Chicken. Going straight for the Baked Chermoula Chicken in the bowl, the Baked Chermoula Chicken comes topped with Green Chermoula. We have had many baked chicken dishes elsewhere but MareMyst certainly hits the spot with their version — we really loved that crisp skin on the exterior; we also note how it wasn’t especially greasy, while the chicken flesh was especially juicy and tender within. The chicken does seem to have been marinated and does come with savoury note along with the Olive Oil without being particularly salty, though the Green Chermoula that had been smothered atop gives it a nice hint of herb-y note with a herb or zippiness — presumably coming from elements such as cilantro, parsley and lemon zest that somewhat replicates notes of pesto; also often referred to as a “North African Chimichurri”. This went well with the Mint Rice which carried zippy and zingy notes similar to that of the Green Chermoula, though with much lighter notes. The baked carrots add a hint of earthiness and natural sweetness whilst carrying a consistency of a soft bite. For those wanting an extra pinch of spiciness for their rice bowl, do ask for the Harissa paste that gives a piquant spiciness that tickles the tastebuds even for those whom are tolerable to moderate levels of spiciness — also pairs up with the Baked Chermoula Chicken and Mint Rice especially well!

Had been passing by a stall name Rhapsody in Braise for quite a while whenever we find ourselves at Tekka Market — these folks are located in the middle row within the area where most would be able to find the stalls serving up local Chinese fare within the food centre; they are also situated just right beside the outlet of Generation Coffee there, which makes them a spot that is fairly easy to locate when at the food centre. On first look, Rhapsody In Braise does seem to be a spot that looks just like another stall serving up Hong Kong-style roasted meats; they serve up various meat offerings which includes rare-to-find items such as that of their Coffee Pork Ribs ala-carte, though patrons are also able to pair up their preferred choice of meats with either Rice or Noodles which are listed in the All-time Favourites and Signature Noodles section of the menu. Those whom are looking to opt for something to add-on to their order can also opt for additional portions of meat, braised egg and braised tofu as well.

We found ourselves going for the Honey Char Siew Rice during our visit to Rhapsody in Braise. It was a pity that they were not serving their Coffee Pork Ribs on the day of their visit as they were facing supply issues for pork ribs — considering so, we went with the option of adding Crispy Pork to our order instead. All All-time Favourites and Signature Noodles on Rhapsody In Braise’s menu does come with a complimentary bowl of soup on the side — the All-time Favourites items also comes with slices of cucumbers as well. Digging into the two (2) different type of meats that we had went for, the Honey Char Siew does seem to shine in its own right; the Honey Char Siew here does come with a really old-school vibe where it does feel meaty but well balanced with the sweetness of the honey glaze — not too sweet nor overly charred much like the ones that are being served up at Hong Kong-style roast meat stalls these days. Each slice of Char Siew also feels tender and moist — this is even despite the Char Siew being sliced thickly. Meanwhile, the Crispy Pork is essentially their Roast Pork offering here; we did notice that the crackling skin delivers a crunch more akin to that of Italian-style Porchetta — all that whilst the meat is tender, gelatinous, fatty and melt-in-the-mouth without being particularly salty. Both meats went well with the sambal that comes savoury, salty and mildly spicy, while the rice served up here being especially fragrant on its own as well.

Got to learn about the existence of Dong Sheng Bak Chor Mee 东盛肉脞面 whilst scrolling around social media — these folks have recently opened their doors within the Sultan’s Kitchen food court at Sultan Plaza. These folks had taken over the stall unit which was previously occupied by Fat Cat; a stall that serves up Sarawakian cuisine which has recently made its move out of Sultan’s Kitchen and into another coffeeshop in Bedok. As what one would expect from its namesake, Dong Sheng Bak Chor Mee does specialise in its local-style minced meat noodle offerings; they also do serve up Fishball Noodles, Laksa, Kway Teow Soup and Scallion Oil Noodles whilst also serving up a variety of Snacks that one can add on to the bowl of noodles that they had decided to go for.

We went for the Signature Bak Chor Mee during our visit to Dong Sheng Bak Chor Mee; Dong Sheng Bak Chor Mee does not describe the elements that are included in their various dishes, though it can be observed that the Signature Bak Chor Mee does come with fishcake, pork slices, pork balls, minced pork, crispy pork lard, lettuce and braised mushrooms — Dong Sheng Bak Chor Mee does allow its patrons to choose from a variety of noodle types for their bowl of noodles such as that of Mee Pok, Mee Kia, Hor Fun, Thick Rice Noodle, Thin Rice Noodle and Yellow Noodle. We found ourselves opting for the Mee Pok, whilst also specifying our order to come with a mix of chili and vinegar for its sauce base. Giving the noodles a toss before digging in, we did like the consistency of the Mee Pok which carried a good bite and was springy — the noodles also come laced in the sauce mix that came with a good balance of savouriness and tanginess; not too vinegary, whilst it does come with a light hint of spiciness that should still be manageable for those whom are tolerable to slightly lower than moderate levels of spiciness. The pork slices and minced pork do seem pretty fresh; void of any undesirable porky stench whilst they were easy to chew through and came with a slight sweetness; the crispy pork lard delivering a crunch while the braised mushrooms came with a bounce, earthiness and a tang.