Pizz Please ~

Was going around the Beauty World neighbourhood one day and got to learn about the existence of the new Sakeshi that is located along Lorong Kilat — these folks can be found along the same stretch of shops where one can find an outlet of Chicken House as well; Sakeshi takes over the former premises of what used to be Kim’s Family Food Korean Restaurant. For those whom are unaware, Sakeshi is a concept by the same folks behind Goro Japanese Cuisine that is situated along Holland Drive, though it does seem that Sakeshi is quite a different concept to what Goro Japanese Cuisine is all about. The menu at Sakeshi varies during different times of the day — available in the mornings would be the Morning Set that one can grab from 9:30am to 11:30am, while the Lunch Set runs from 11:00am to 5:00pm; the Recommended section of the menu is available from 12 noon onwards till closing, while items in the Sweet Bites and Side Dishes categories are available all day long.

The Volcano Salmon Mentai Aburi Don is an item that is listed in the Recommended section of the menu — this is an item that is described to come with elements such as Mentai, Sushi Rice, Cucumber, Onsen Egg, Ikura and Salmon Soup; the Salmon Soup being a highlight itself at Sakeshi where it is pretty much central to the entire dining concept, while patrons do have the choice to opt for spicy Mentai or non-spicy Mentai. For our order of the Volcano Salmon Mentai Aburi Don, we went with the former. This does turn out to be quite a decent bowl of Salmon Mentai Aburi Don that came with a good portion of flame-torched salmon sitting atop the bed of rice. Coming with spicy Mentai being drizzled over the top, the spicy Mentai carried an umami note with a slight hint of spiciness to tickle the tastebuds; the level of spiciness being pretty mild. The salmon slices do come fresh and melt-in-the-mouth, while the inclusion of the Onsen egg adds a smooth and creamy texture with a molten egg yolk to the Donburi. The diced cucumbers does add an element of crunch that also helped to make the entire bowl quite refreshing to have, while the inclusion of Ikura gives a popping sensation and another dimension of umami whilst being at it.

Thought we did come across quite an unfamiliar sight when we were going around the Arab Street vicinity right across from Golden Landmark Shopping Complex — Cafe Malabar is a pretty recent addition to the neighbourhood, being housed within a shophouse unit along the same stretch of shophouses where one would be able to find notable dining establishments such as PST Pizza Studio Tamaki. As the namesake suggests, Cafe Malabar is o an establishment that serves Indian cuisine — quite a bit of a rare breed in the Kampong Glam neighbourhood especially considering how Cafe Malabar emphasises on serving up Kerala-style cuisine that is more commonly found in the Little India district than the Kampong Glam neighbourhood. The menu is actually surprisingly wide and consists of quite a number of communal dishes amongst some individually-sized ones; the menu being split into categories such as that of Cafe Malabar Signatures, Erachi (Beef), Kozhi (Chicken), Vegtarian & Egg, Egg Selection, Vegetarian Favourites, Aadu (Mutton), Meen (Fish), Bread and Rice, Small Bites & Starters, and Desserts.

The Paal Kappa with Erachi Curry was one of the dishes that stood out to us considering how it was being described in the menu; elements coming with the dish includes steamed cassava that is then mashed, coconut milk, and beef curry — also a dish that is marked as a Chef’s Recommendation in the Cafe Malabar Signatures section of the menu as well. Patrons also do get a choice to go for the Meen Curry (i.e. spicy fish curry) if beef isn’t up to their fancy. The dish comes in a bowl with a swirly aesthetic with a hollow centre; the middle being where the beef curry is being plated while the swirls hold the cassava. Other garnishes included were dried chilli, fried shallots, wok-fried curry leaves and mustard seeds. Digging into the dish, we did find that the consistency of the steamed and mashed cassava to be pretty close to that of mashed potatoes — that being said, we did feel that the overall texture was lighter and fluffier than that of mashed potatoes, while there is a slight saltish-ness that came with a creamy note that came from the use of coconut milk. The addition of other spices like mustard seeds and curry leaves do add a different dimension of flavours to the dish; the curry leaves adding a hint of fragrance, while the fried shallots add another dimension of savouriness to the cassava. The Erachi Curry was rich and fragrant from the use of various spices, while the cubes of beef does come with a slight gaminess that adds depth to the flavours of the curry itself; the chunks of beef being cooked to a tender texture that was easy to chew without any fatty or veiny parts.

Word has seemingly gotten around about a new western food stall that is situated within the coffeeshop located at the foot of Blk 603 Clementi West Street 1; these folks might be pretty much the most nondescript western cuisine stall situated within a coffeeshop but they have since garnered quite a fair bit of attention on social media in recent times. The Reverie might have just recently opened their doors, but there has been quite a bit of talk about how they are serving up fine dining-worthy western cuisine at a neighbourhoodly setting with wallet-friendly prices. The menu at The Reverie is split across sections that are dedicated to Soups, Starters and Sides, Mains (Pasta) and Mains (Non-Pasta) — some examples of how fine dining techniques are incorporated into the dishes that they serve up includes the use of Espuma for some of its dishes.

We were actually spoilt for choice whilst skimming through the menu at The Reverie — after much contemplation, we found ourselves opting for the White Beef Bolognese Malfada that is being listed as a dish in the Mains (Pasta) section of the menu; this is being described to feature elements such as beef, pork, cream and chili oil. One should note that The Reverie does serve up most of their dishes ala minute, and therefore some waiting time would be required for the orders to be prepared. As the namesake of the dish suggests, the White Beef Bolognese Malfada does come in the form of what one would usually expect out of the bolognese; this also meant that elements such as the beef and pork does come in the form of minced meat. With the White Beef Bolognese Malfada being a white pasta, this also meant that the pasta is tossed with cream sauce — the choice of pasta used for the dish will also be the Malfada (otherwise known as the Malfadine). We liked how the pasta wasn’t overly creamy here; the Malfadine being able to trap both the cream sauce and the bits of meat that gives it ample flavour — the latter adding a slightly meaty and gamey note that isn’t too intimidating. The Malfadine does come with an al-dente consistency, while the use of some herbs does help to add an extra dimension of flavours to the pasta as well. Quite a well-executed plate of pasta, though one that definitely requires a fair bit of patience considering how things are done here and the queue that have started to form here.

Was scrolling around the phone and got to learn about the existence of The Artisan’s Table at The Rail Mall; these folks are located around the same stretch of shop where one can find establishments such as the outlet of Ya Kun Kaya Toast and the outlet of Luckin Coffee there. A relatively new addition to The Rail Mall, The Artisan’s Table is a little bit of a grocer-cum-cafe concept — there are retail shelves dedicated to the sale of imported food items on the left of the space whilst most of the dining furniture are placed in the middle of the entire establishment. The menu at The Artisan’s Table is largely restricted to Pizza and Focaccia Italian Sandwiches; there is also a line-up of pastries and cakes stocked up in the fridge, while they also do offer Cream Tea sets paired with scones and also gelato on the menu as well. Beverages served up at The Artisan’s Table includes tea, specialty coffee and drinking chocolate.

Having made our visit to The Artisan’s Table for their range of pizzas, we found ourselves opting for the Mortadella Pizza. This is being described to come with elements such as Fior di latte, mortadella, pesto, burrata and arugula — it is also noted that the pizzas at The Artisan’s Table are served with a thin crust. Taking a bite into one slice of the pizza, it is undeniable that the crust of the the pizza is the highlight here with the crust being light, airy and crisp — definitely the type in which that doesn’t get too jelak nor felt too dense. The portion of the toppings atop the pizza does come pretty apt; the combination of Fior di latte and burrata does give a milky and cheesy note to the pizza — this topped above the mortadella that is essentially the ham that also features nibs of pistachio within. Whilst coming with the savoury notes that one would typically expect out of ham, this was not too saltish — all that whilst the pesto helps to add a herb-y zing that cuts through the carbs, meat and cheese alongside with the slight bitterness of arugula that helps to provide a flavour contrast to the pizza.

Was scrolling around the phone and got to learn about the existence of Mingalar Foodies Kitchen — these folks had just recently moved into the K2 F&B Canteen at Blk 51 within Paya Ubi Industrial Estate. Whilst this namesake of the establishment is still fairly new, these folks aren’t new to the local F&B scene — they had previously been operating as Foodie’s Arian within an industrial building named Nordix in Woodlands Industrial Park. Foodie’s Arian was an establishment that previously emphasised on serving up Myanmar cuisine; its move to Paya Ubi Industrial Estate sees an expansion of its menu however — these folks now serve up three categories of items on its menu being Chinese Food, Thai Food and Myanmar Food.

We found ourselves going for the Coconut Milk Curry Chicken Soup with Noodle that is listed under the Myanmar Food section of the menu — this dish can also be referred to as Ohn-No-Kauk-Swe. A soup noodle dish, the Coconut Milk Curry Chicken Soup here is observed to com with elements such as turmeric, onion, chickpea flour, coconut, chicken broth, lime, rice noodles, half-boiled egg, chicken chunks, coriander and chili oil. This dish can be described as their version of a Laksa, though the flavours here do differ quite a bit from the Laksa that we know — despite the use of coconut milk, the broth isn’t too rich; the flavours of the broth being one that is somewhat briny especially with the chicken soup and turmeric yet slightly thickened from the use of chickpea flour and coconut milk which we found to be pretty comforting with the slurpy noodles. Adding a bit of lime zest adds an extra citrusy zing to the broth as well. The other elements like onions and coriander provide further aromatics to the dish, with the onions giving an element of crunch at the same time. Mixing the other elements in, the splash of chili oil lends a bit of spiciness that should be manageable for those whom are tolerable to lesser than moderate levels of spiciness, while the chicken chunks gives a meaty bite; elements like the chickpea fritters further does give an extra dimension of crunch as well.

There has been some talk recently about the newly-opened D’Raub Ayam Berempah that is situated within the Fu Chan coffeeshop situated at Blk 139 Tampines Street 11 within the same vicinity as Tampines Round Market & Food Centre; this would be the same coffeeshop that houses an outlet of Three Meals a Day (一日三餐）as well. Despite its namesake mentioning Ayam Berempah, D’Raub Ayam Berempah is more of a Nasi Lemak stall at heart — there is however a heavy emphasis on serving up their Nasi Lemak with Ayam
Berempah however, with patrons being able to opt between chicken thigh and chicken wings. All that being said, there is also the option to add-on other sides which are prominently displayed in the display case at the counter as well.

We opted for the L-Shape Chicken Thigh Set and the default elements that came along with it are pretty much what one would expect out of a Nasi Lemak dish; this includes the coconut-infused rice, anchovies and peanuts, sambal chili, sunny side-up and slices of cucumbers. For our order, we did request for the add-on of the Begedil, while the folks behind the counter added a complimentary serving of curry vegetables which they claim to be their best-selling item. We did find that the Ayam Berempah was decent here; topped of with Serunding and also some wok-fried curry leaves that adds a crisp texture with a slight hint of fragrance for aromatics — we were glad that they do heat the Ayam Berempah up upon order. Whilst the marination does feel a little bit on the simpler side, the chicken does seem reasonably juicy. It seems like D’Raub Ayam Berempah does use typical rice grains for their rendition of their Nasi Lemak — there is a soft fragrance of coconut milk that lingers at the back of the tongue, while the sambal chili adds a hint of sweetness without being particularly spicy here. The highlight for us here was definitely the curry vegetables however — the vegetables were stewed to a soft texture, whilst the curry gravy was nothing short of being creamy and Lemak with a nice hint of curry fragrance with just a slight tinge of spiciness to the tickle the tastebuds. Sunny side-up comes with a fully-cooked egg yolk, while the anchovies does come slightly salted and still crisp despite us dropping by the stall only during weekday dinner service in the evening.

Cheeky Don has been one of those names that we had been hearing about for quite a while within the local F&B scene — these folks had first started out as a home-based business, though they did had their pop-up stint within the grounds of Chef X at Central before opening a space of their very own. Their brick-and-mortar store is located at the second level of Millenia Walk; they had taken over the former premises of the now-defunct outlet of Gochi So Shokudo there. As one would have expected, Cheeky Don serves up their usual lineup of Donburi at their Millenia Walk location; there is also a line-up of hot / cold classic side dishes, as well as ala-carte appetisers and sides. Patrons looking for a sweet treat can also look forward to giving their range of Kakigori a go.

Having not tried Cheeky Don before, we went for the Signature Cheeky Don — it is interesting to note that all Donburi orders at Cheeky Don allows the patrons to choose between one hot classic side and one cold classic side to go along with their Donburi. For our order of the Signature Cheeky Don, we went with the Midnight Diner-Style Nagaimo for our choice of the hot classic side (plated together with the Signature Cheeky Don) and the Zen Salad for our choice of cold classic side. It also does come with a bowl of soup on the side, whilst the Donburi features their Takenoko Rice. Truth to be told, the Signature Cheeky Don is more than just a simple Japanese Donburi — the entire deal felt pretty gastronomical in a way that it does seem that a lot of emphasis has been placed in the science behind how each element works to attempt to bring the flavours and textures to the next level. Coming with pork jowl, Cheeky Don describes the cooking process to involve brining, marinating, grilling, flame-torching and smoking; the whole process ensures that the pork jowl comes tender with the juices of the meat still locked in — all that whilst the meat does come with a hint of smoky char with almost crisp edges for a good texture. It is being topped off with a Chimichurri sauce that adds a zingy note that cuts through the meatiness as well. The Takenoko Rice was another highlight; coming with a brown hue, it was pretty evident how this was simmered with Dashi broth — the umami flavours being fairly prominent while the inclusion of bamboo and crispy fried tofu bits provided a contrast of textures to go along as well.

Have gotten to know about Harvest Union Market & Bar for quite a while ever since we had passed by its premises at Thomson Plaza some time ago — but little did we know that the establishment is actually affiliated with the neighbouring AFresh & Co. that is situated within the same mall. Harvest Union Market & Bar had taken over the former premises vacated by Kith Cafe at Thomson Plaza situated around the perimeters of the mall near where the taxi stand of the building is located. Being a cafe and bar, the food menu at Harvest Union Market & Bar is split into sections dedicated to Signature & Premium Cuts, Signature Mains, Signature Ocean Selections, Pasta & Pizza, All Day Breakfast & Light Plates, Salads, and Shareables & Sides. Beverages available at Harvest Union Market & Bar would be segmented into categories such as Water, Juice, Tea, Dairy, Coffee, Soft Drink, Beer, Taruhai and Happy Hour.

One thing we were surprise to find out about Harvest Union Market & Bar is its affiliation to Fishop — this is a seafood and fish retailer that used to also run its own bistro with an emphasis on serving up its fare from sea-to-plate previously at their former premises at Link@896; this is evidenced from the use of Fishop branded ware for its Fish & Chips Set items. Harvest Union Market & Bar allows its patrons to choose from different types of fish to go along with their Fish & Chips Set; the Fresh Barramundi was the lowest-priced of the lot at $20++. Thought that the Fresh Barramundi was a good option to go for for those whom are not too fussy about their choice of fish in general and are more for to experience Harvest Union Market & Bar’s fish & chips with its fresh fish offerings at large. The batter of the fish fillet weren’t overly thick; yet crisp enough whilst the fish is still sufficiently moist, soft and flaky within — the fish fillet being very delightful to have even on its own without even the use of sauces. We also liked how the fries were pretty well-executed; hot, crispy and well-seasoned with salt for flavour. Definitely one for the fish and chips lover to check out!

Red Ginger is probably a name that locals would have probably found pretty familiar especially for those whom reside in certain heartlands — these folks had been around for quite a while serving up local Muslim cuisine in some shopping malls; it’s iconic locations would include its outlets at IMM, JEM and Causeway Point. Whilst being in operation for quite a while, their Waterway Point location is quite a recent addition to their operations. Branded as Red Ginger Coffeehouse, this would be their largest outlet at the time of writing — there is definitely a slight difference with the operation of this outlet whereby Red Ginger Coffeehouse does seem to be emulating the same vibes and model as Nanyang Kopitiam-style eateries are all about these days; gone would be the display case that is stocked with different dishes that they offer for their Nasi Padang offerings. Instead, Red Ginger adopts a more restaurant-style approach; the food menu has also expanded quite a bit to feature categories such as Breakfast Sets, Sedap Bites, Nasi Padang, Nasi Lemak, Dry Mee Siam, Nasi Briyani, Kampung Fried Rice, Traditional Noodles, Local Wok, Chicken Rice, Hot Piping Claypot and Local Desserts.

The Dry Mee Siam with Signature Fried Boneless Chicken is just one of the dishes offered as part of the line-up of Dry Mee Siam dishes on the menu — it comes with the expected elements mentioned in the namesake alongside sunny side-up, cucumbers and an accompanying sambal in a separate saucer. Thought the Dry Mee Siam with Signature Fried Boneless Chicken was overall pretty decent; the Dry Mee Siam does come with a slight hint of tang that carries sufficient flavour for those whom prefer lighter flavours; those whom need a bit more zing can squeeze a little bit of the lime that accompanies the dish, though we preferred pairing it with the sambal that gives it an extra kick of spiciness instead. The use of fried boneless chicken instead of fried chicken thigh was a thoughtful one that allows for easy eating; that being said, we did observe that the Signature Fried Boneless Chicken was pretty much a variant of fried chicken in their own unique right rather than that of being Ayam Goreng Berempah — whilst coming savory and reasonably tender; crisp with a batter that wasn’t overly thick, we did note that crispy bits of fried flour accompanied the fried chicken rather than the inclusion Serunding. That being said, there is still the addition of wok-fried curry leaves that added an aroma to the dish. The sunny side-up was a crowd-pleaser with its runny egg yolk and crisp edges around the egg whites; all that without any undesirable odour of overused oil as well.

Was scrolling around the phone and got to know about the existence of the fairly new Baker RST that is located at Empress Road Market & Food Centre — these folks should be fairly easy to identify considering how they extensively use a shade of blue throughout the entire stall facade; they are also located in one of the corner-most stall units within the food centre closest towards the side of the wet market as well. As the namesake of the stall suggests, Baker RST is a bakery stall — its offerings surround around mini-sized boat pizzas which consists of different savoury fillings that makes for a good light snack, while their line-up of muffins would be the selection of sweet items which they have to offer.

Between the items we had ordered during our visit made on a weekend to Baker RST, it was the Chilli Crab, Prawn, Fish, Cheese Boat Pizza that left an impression with us; we also did feel that their Boat Pizza items are better executed than their muffin offerings as well. For one, the dough for the boat pizza was the element that reeled us in; whilst looking like a mini bread that would probably come with an element of chew, this does come crusty with a good crunch that is similar to some basic pizza crust offerings that more commercialised quick-service establishments tend to serve up — the rendition served up at Baker RST barely being overwhelming given the size of the boat pizza. For the Chilli Crab, Prawn, Fish, Cheese Boat Pizza, we liked how it had captured that tangy, sweet and spicy note that one would associate with the local iconic dish of chili crab; all that whilst the inclusion of melted cheese provides a savouriness that also gels the other elements on the top — the prawns adding an element of bite and a hint of natural crustacean sweetness to the boat pizza as well. Works well as a light munch in the morning or for tea break to be coupled with Kopi / Teh on the side.

Was going around the Hougang neighbourhood and got to learn about the opening of TACOZA by STFU within Hougang Central Bus Interchange — Foodie Hub itself is a fairly recent addition to the bus interchange being situated right next to the outlet of KNS Restaurant there, that being said, the previous rendition of Foodie Hub was serving up local cuisine before TACOZA by STFU had revamped the concept. For those whom are unaware, STFU (abbreviation of Snack That Food Up) is a concept that operates out of a stall unit within Bukit Canberra Hawker Centre. Whilst this is the very first time that STFU is running an independent eatery outside of the hawker centre environment; with that being said, TACOZA by STFU still keeps to serving up Mexican fare that is fairly familiar to STFU’s menu at Bukit Canberra Hawker Centre — the menu at TACOZA by STFU comprising of categories such as Quesadilla, Flatbread, Tacos and Burgers, though they are also bundled into Combo Sets which can be shared across multiple pax around the table as well with other side dishes to go along.

The Smoky BBQ Chicken Taco that comes with Combo 2 comes in a serving size of three (3) pieces; whilst TACOZA by STFU does not describe the elements that goes into the making of their items, though it can be observed that the Taco items at TACOZA by STFU do make use of corn tortilla shells whilst the fillings consists of diced chicken, mozzarella cheese and purple cabbage slaw. One thing that is worth noting about the Smoky BBQ Chicken Taco was how it was incredibly easy-to-eat without being difficult to handle — we liked how the tacos weren’t overly loaded with sauce and grease much like the loaded tacos that we have had at other establishments; this also made the Smoky BBQ Chicken Taco feel a little simpler in the composition of flavours here as well. For one, the shredded cheeses does provide a savoury note to the taco, though some might hope for the cheese to be torched for a slightly more melted and gooey texture that would enhance the dish further. It does however work well with the diced chicken that was savoury and slightly smoky; the bits of chicken still tender and easy to chew, while the purple cabbage slaw does add a refreshing crunch while the corn tortilla shell also gives another dimension of crunch to the tacos. Overall, a taco offering that feels pretty clean and easy to finish without overwhelming flavours nor being one that is a mess to deal with.

Was scrolling around social media and got to know about the opening of Sabana Coffehouse at Mei Ling Market & Food Centre. For those whom are not aware, Sabana Coffehouse has first started its operations as an online-based business before their move into the premises of the now-defunct Baker X at Orchard Central subsequently after the departure of Foreword Coffee Roasters in that space. These folks are situated within a stall unit that is located just across The Ceylonese Affair there — another stall which we had visited not too long ago within the food centre serving up Sri Lankan cuisine with an emphasis on Briyani and Appam. Sabana Coffeehouse is a stall that serves up beverages — its line-up of beverages consists of a series of Sabana’s Signatures, as well as that of Traditional and Specialty Coffee beverages. Non-coffee drinkers can also opt for Oriental Teas as well.

The Iced Black Sesame Kopi was something that we had previously tried during our visit to Sabana Coffeehouse during their days at Baker X; we found ourselves still gravitating towards this considering how they were serving only a variety of four different beverages on its opening day at Mei Ling Market & Food Centre. For the rendition of the Iced Black Sesame Kopi at Sabana Coffeehouse, it is observed that the beverage comprises of regularly-brewed local-style Nanyang Kopi that is topped with black sesame infused foam. Taking a sip of the Iced Black Sesame Kopi, we note that the Kopi here is freshly-brewed using the same recipe as they would with the Kopi (Hot); whilst not as rich and thick as what would expect out of a typical Kopi (Iced) — that being said, we felt that this gave some balance for the black sesame-infused foam that helped add a slight hint of sweetness and creaminess amidst the roasty and smoky notes of sesame that complemented the Kopi well, though the only qualm will be the slight temperature contrast of the Kopi that is still a little lukewarm being slightly cooled down from the ice cubes considering how this is a fresh brew after all.