Pizz Please ~

Was passing by Alexandra Village Food Centre recently when we had found the existence of Curry Popo 咖喱婆婆 within the food centre — we were told that they were a fairly recent addition to the food centre, being situated in the same row as Beans Fragrance and Hong Huat Fruit Juice that is in the middle of the hawker centre. The stall should be rather easy to spot considering the style of the signboard where it features a caricature of a granny that seems to be referencing to the “Popo” in its namesake. Still in their soft launch phase when we had made our visit to the stall on a weekend evening, the actual menu board is covered with a PVC banner which showcases the items that are offered during the soft launch phase. Considering how the namesake of the establishment suggests its speciality in curry, Curry Popo offers its curry dishes either with chicken or with vegetables — the chicken option does come with various types of chicken parts such as thigh or drumstick, while one can also opt for a set where the curry dishes comes with Tau Pok and Curry Fishballs added; all that alongside rice or yellow noodles and a plate of French Loaf on the side.

We visited Curry Popo on a weekend dinner service and we were told that they were only left with the Curry Drumstick and the Curry Vegetables for the day. We found ourselves going for the Curry Drumstick — it is also needless to say that we had added the French Loaf (3 Slices) as an add-on since curry chicken without the bread does feel like it is missing of a little something. It is worth nothing that the Curry Chicken dishes does come with the inclusion of potatoes by default. Digging into the curry gravy itself, it does feel that the curry gravy does come with a slightly different base as what one would typically get elsewhere — there is no denying that the Curry gravy here is rich and lemak; certainly laying closer to that of Ayam Gulai without being overly salty and thus being especially easy to have on its own. It does also come with quite a bit of a spiciness on its own; one that is pretty manageable for those whom are tolerable to moderate hints of spiciness — this is especially when one can find pretty evident traces of fresh chili padi that is being mixed into the curry paste here, though pretty apt to cut through the richness of the curry gravy. The drumstick comes with flesh that comes off effortlessly from the bones, though those whom love curry potatoes might find the chunks of potatoes included a little bit on the smaller side; they do retain a bit of bite however which works well for those whom don’t like their potatoes to be stewed too soft in their curry in general.

It has been a while since Sailor’s Galley has since ceased operations at Lion City Sailors Training Centre at the space in which it used to occupy has been left vacant. With that being said, it does seem that the space is now converted into Pitchside Social; the space plays host to two (2) tenants — one being toasted. and the other MXCD. toasted. had recently got quite a fair bit of social media attention — whilst the kitchen operations of toasted. and MXCD occupies their separate halves behind the counters, the dine-in area is shared amongst both establishments; similar to that of a food court. toasted. describes themselves on their social media account as an establishment that is “toast-obsessed and brew-curious” — the food menu at toasted. comprises of items generally involving the use of bread such as English Muffins, danishes and toasts, while the beverages menu features a number of espresso-based specialty coffee options with drinking chocolate as an alternative; there is also a list of “Fruity Quenchers” that patrons can opt for as well.

toasted. describes the Pol Sambol with Egg Muffin as an item that features elements such as that of English Muffin, Fried Egg, Cheese Slice and Coconut Sambal — the composition of the Pol Sambol with Egg Muffin being relatively simple and is an item that one can just simply pick up from the plate and munch into it much like the standard English Muffin sandwiches that are served elsewhere. For those whom are not in the know, Pol Sambol is a sambal that involves the use of desiccated coconuts, lime juice, shallots and chili — the result does come across similar to that of Hae Bee Hiam in its texture, though it does come with a umami note with a savoury tang in its flavour where it rounds off with a sour-ish note not too dissimilar to that of the batter of Appam; all that whilst carrying a fiery level of spiciness that tickles the tastebuds of those whom are tolerable to moderate levels of spiciness. The sliced cheese does seem to be included as a crowd-pleaser; adds a saltishness whilst also being an element that one is likely to find in an English Muffin sandwich. The English Muffin does feel soft and fluffy whilst carrying a firm bite to chew off — pretty much what one would have expected, though we did like the surprise of the fried egg where it comes with a molten egg yolk that flows as one takes bites into the sandwich; all that whilst the fried egg does not reek of any undesirable odour from overused oil as well.

One stall that we had been paying a bit of attention to ever since we had came across the establishment in social media would be that of Rolling Wok. These folks are located at Chomp Chomp Food Centre in the Serangoon Gardens neighborhood — they occupy a stall unit in the leftmost row of the food centre that is situated in the middle; the newly-opened Casa Osteria being their next-door neighbour. A stall that is Muslim-owned, Rolling Wok is a minority amongst the stalls located at Chomp Chomp Food Centre; the stall is pretty recognisable with its colourful and modern-looking signboard that sets them apart from the other stalls within the food centre. Based on its social media profile and signboard, Rolling Wok’s motto is “Wok Breath | BBQ grilled”; the menu comprises of fried rice offerings that are paired with BBQ meats / seafood with patrons having the flexibility of adding ala-carte add-one to their orders as well.

The Steak Lava Fried Rice is the signature offering at Rolling Wok; one thing worth noting is how Rolling Wok allows patrons to choose between the Plain Fried Rice or Sambal Fried Rice for all items that are served with fried rice. Rolling Wok also describes on its menu that all of their Mains do come with elements such as Lava Egg, Achar and Sambal — considering so, we went with the Plain Fried Rice option. Opting for the Steak Lava Fried Rice, it does seem that the cut of steak that Rolling Wok uses is a little bit on the chewier side — that being said, it does come tender and juicy despite requiring more effort to chew; all that whilst being seasoned with a little bit of salt and pepper for taste. For a Muslim-owned stall, we were especially surprised by how well they had executed their fried rice in a way that is more similar to that of Chinese-style fried rice — savoury enough without being too heavy on the sauces; all that whilst carrying a consistent flavour and texture throughout the entire plate with the rice grains being distinguishable from one another by the grain. We also detected a light wok-hei that came from the fried rice as well. The Lava in the namesake of the dish refers to the Lava Egg; a sous-vide egg with runny yolks and egg white that gives everything on the plate a silkier touch when mixed in — the Sambal here giving quite a kick of spiciness and hints of prominent fragrance of fresh chili padi without being particularly saltish that tickles the tastebuds even for those whom are tolerable to more than moderate levels of spiciness.

For those whom have been reading up about the happenings around the local F&B scene via social media, one of the places that has been mentioned quite a bit in recent times would be that of Coffee Room. Located in MBER which is a building positioned as a co-living and co-working space with a lifestyle focus, Coffee Room is shares its home with other F&B tenants such as that of Cafe GUI and Soi 19 Thai Wanton Mee; just to name a few. Coffee Room is situated at the end of MBER that is nearer to Lim Tua Tow Road; the location of the shop is more visible for those walking on the pedestrian walkway outside of the building rather than the walkway within the building beside the row of shops itself. The space is decked in a design layout that is especially retro with the use of colourful furnishings with chrome accents; a very playful yet chic look that is modern, clean and easy to the eyes. As the namesake of the establishment suggests, Coffee Room is conceptualised to have an emphasis on their specialty coffee offerings; their beverage menu is split into sections dedicated to Main Room, Room Service and The Garden — they do actually carry three (3) different types of coffees for their espresso-based specialty coffee offering, and also another 3 different types of coffees for their Filter coffee offerings. For those looking for some food items to be paired with their beverage offerings, there are a few bakes, danishes and cheesecake options that one can go for that is listed in the The Pantry section of the menu.

Though the menu does not describe the elements that are being served up in the Hyunwoo’s Cheesecake, it is noted that the cheesecake does come with cream on the side. Digging into the cheesecake using the fork, we found that the Hyunwoo’s Cheesecake at Coffee Room is done in a style that is not dissimilar to that of the typical Basque Burnt Cheesecake elsewhere. Whilst the cheesecake itself isn’t the runny sort which we have seen at a few other establishments and also the type which we typically prefer, it is worth commending that the Hyunwoo’s Cheesecake wasn’t too heavy in terms of density or in flavour — the texture of the cheesecake being pretty mousse-like and smooth whilst coming with a lightly savoury and tangy note from the cream cheese; luxurious but not overly decadent at the same time. For those whom prefer a slightly more intense note especially in terms of tanginess; go for a little bit of the cream on the side that helps to ante up the flavours of the cheesecake which gives it more tang and a slight sweetness to go along. Pair this up with the Cream that is listed as an item in the Room Service section of the menu; an iced Black that is served with fluffy and rich cream with a little touch of orange zest over the top.

One of the places that we had managed to find our whilst scrolling around social media would be that of Casa Osteria; these folks seem to have just opened their doors not too long ago within Chomp Chomp Food Centre. Taking up a stall in the middle of the food centre that is situated somewhere in the leftmost row of stalls, these folks are neighbours with Rolling Wok there — they should not be too difficult to locate, considering the relatively simple design of its signboard; one with a white background that mentions the namesake of the stall in orange and black. Though not immediately obvious to passers-by on what items are being served out of their stall, one can note from their self-service POS system that the stall serves up pasta — their social media describes themselves as a concept “built for everyday pasta lovers”. The menu comprises of various pasta dishes that are tagged to a location of which it is inspired from; there is also an entire line-up of add-ons that one can opt to add to their choice of pasta as well.

The pasta offering that we had opted for would be the Roma — Carbonara; Casa Osteria offers patrons with the choice of opting for their pasta to come with Spaghetti, Linguine or Penne and we went with the Penne for our order. Casa Osteria also describes the Roma — Carbonara as an item that features elements such as creamy sauce, bacon, parmesan and black pepper on the menu; quite the classic combination that one would expect for a typical Carbonara dish. We were a little surprised by how these folks went with serving the dish in a rather oversized bowl that didn’t necessarily give the Roma — Carbonara the best aesthetics; with that being said, the version here definitely is one that attempts to head towards the more authentic style of Carbonara without having the pasta drowned in cream sauce which is quite unlike the ones served by western cuisine stalls in most hawker centre / coffeeshop / food court settings. The Penne pasta is done al-dente with a good bite; the hole within the Penne pasta helps to trap the creamy sauce which provides a bit of a richness and savouriness to the dish. The scraps of bacon does add a bit of a meaty bite whilst adding a savouriness typical of cured meat to the Roma — Carbonara; simple, comforting and tasty indeed!

Was scrolling around social media and got to learn about the opening of Rejoice Bakes’ brick-and-mortar space at Lim Tua Tow Road. Whilst not the first dining establishment set-up within a laundromat, Rejoice Bakes is actually situated within the outlet of The Good Husband Laundromats & Drycleaners at Lim Tua Tow Road — this location also happens to be a self-collection point for Shopee orders with a SPX Express locker on-site. Rejoice Bakes is situated after the Laundromat itself, and before the SPX Express locker in the premises; there is also a small dine-in area where high tables and high chairs for a maximum of four (4) pax can sit-in to enjoy the pastries and drinks that Rejoice Bakes has to offer. Though new to the operations of a brick-and-mortar store, Rejoice Bakes had previously existed as a home-based business. With its offerings being focused around baked goods, items that were being stocked in the display case at Rejoice Bakes during our visit included a range of Madelines and cookies, as well as financiers, loaf cakes, brownies and bagels — just to name a few.

Found ourselves going for the Classic Almond Financiers — something which we had been quite into after having come across some notable ones that are sold at other establishments that we have been to in the past. Thought the Classic Almond Financier is pretty well-executed here; the Classic Almond Financier did not feel dry nor clumpy at any point of time, yet comes with that nicely browned crust along the edges on the exterior that gave it a good textural contrast. Coming with specks of sliced almond over the top, the sliced almonds did add an element of crunch with a slightly toast-y note; also enhances the flavour of the Financier that already comes with a slight fragrance of almond that is similar to that of almond powder that is used in the preparation of traditional almond drinks / almond paste as well. Definitely a good item to pair with a hot Americano on the side for a light tea break!

There has been quite a bit of talk of the newly-opened Tembusu within the grounds of Singapore Botanic Gardens in recent times; these folks had just opened their doors in the former premises of the now-defunct The Halia which had closed its doors not too long ago. Whilst The Halia used to take up both shop units dedicated to F&B usage within the Ginger Garden zone of the Singapore Botanic Gardens, Tembusu had taken the side which was occupied by the main restaurant itself; the other half of The Halia is now tenanted to The Bloomhouse by Little Farms. For those whom are not aware, Tembusu is a concept by the Fleursophy Group; these are also the same folks whom run concepts such as that of Le Jardin, Under der Linden, Ember Restaurant and Yan Huo 烟伙餐厅. There are two (2) wings to the dining establishment here; one being the pet-friendly zone and the other being for patrons without pets — the entire space feels relaxed and homely with a slightly tropical vibe with the use of earthy colour tones, wooden and rattan accents, as well as some local elements mixed in with some flora and fauna which was pretty, but not too over-the-top. Named after a tree that is native to Singapore, Tembusu is an establishment that claims to serve dishes that are inspired by Straits heritage flavours — the menu comprises of dishes segmented into sections such as Brunch, A Taste of Singapore, Snacks, Mains, Sweets, Kids, and Chinese Desserts.

The Udon Laksa is one of those dishes that seems to exude Tembusu’s concept as an establishment serving up heritage Straits-inspired cuisine pretty well by design — it is a dish that is listed under the A Taste of Singapore section of the menu, and the menu describes the dish to feature elements such as Andaman Sea Prawn, Surimi, Sakura Ebi and Quail Egg. One thing worth commending about the Udon Laksa from Tembusu is the portioning — whilst some dishes using Udon as a choice of noodle might feel heavy front be portion of Udon included in the dish, Tembusu does seem to have it right where the amount of Udon noodles coming with the dish didn’t make it feel particularly heavy; this is despite the use of thick udon which is chewy and bouncy. With that being said, the Laksa gravy wasn’t the best here — there is definitely a lack of coconut milk fragrance; the Rempah paste being a tad too salty and the broth was especially oily. Considering how the gravy just wasn’t the best, the beancurd puffs weren’t the most enjoyable element either having soaked up the greasiness of the laksa gravy as well. Elements like the Surimi were a good to have though not one that would be found in a typical bowl of laksa, while the quail egg replicates that of the hard-boiled egg that can be found in the typical version of Laksa — the Andaman Sea Prawns would be an upgrade from the usual shrimp; very big prawns that are flame-torched for a smokiness and carried a good bite to it as well.

Whilst the closure of Hai Ge Ji 海哥記 Hainanese Chicken Rice was one which was fairly public, it does seem that the establishment had managed to find a new home after having forced to make its move out of their previous North Bridge Road location — they had since found a spot to settle along Bussorah Street still within Kampong Glam within walking distance away from its previous location. The new location of Hai Ge Ji Hainanese Chicken Rice can be found along the same stretch of shophouses as one would be able to find 2 Béo (Hai Béo) Vietnamese Restaurant. For those whom are not aware, Hai Ge Ji is an establishment that is founded by local rapper Shiekh Haikel; while Hai Ge Ji Hainanese Chicken Rice is the very first establishment that was being set up with the Hai Ge Ji namesake, the Hai Ge Ji umbrella of restaurants now include Hai Ge Ji Beef Noodles — a collaboration with Odeon Beef Noodle (subsequently rebranded as Hwa Heng Beef Noodle) which serves up halal Hainanese-style Beef Noodles. Hai Ge Ji Hainanese Chicken Rice’s menu is split into sections dedicated to Starters, Traditional Hainanese Chicken Rice, Chicken Rice Sets, Half / Whole Chicken, Mains, Sides, Vegetables, and Drinks (which also consists of a few dessert offerings). Whilst the highlight here would be their poached chicken and roasted chicken offering, one can also try the halal Hainanese-style Beef Noodles dishes that Hai Ge Ji Beef Noodles offer in the Beef Noodles section of the menu as well.

Having tried their Hainanese-style poached chicken in their Chicken Rice Set section of the menu previously at their North Bridge Road location, we had decided to give their other offerings a try. The Chicken Cutlet with Lemon Sauce is also an item listed under the Chicken Rice Set section of the menu; this does seem to take inspiration from the classic Lemon Chicken Cutlet that some stalls specialising in Hainanese Chicken Rice at hawker centres, coffeeshops and food courts carry in their menu as well. Whilst Hai Ge Ji does not list down the various elements they are being served with their Chicken Cutlet with Lemon Sauce, it is noted that the dish does come with the usual flavoured rice that Hainanese chicken rice typically comes with; all that with a chicken cutlet and lemon sauce that comes in a saucer on the side. Traces of coriander can also be found sprinkled on top of the rice as well. Though prices can be rather exorbitant at $14.80, portion size of the dish can be described as generous — that being said, additional chili sauce (Hai Ge Ji Hainanese Chicken Rice offers a few types) are all chargeable items which makes Hai Ge Ji Hainanese Chicken Rice a way less economical option for most. The highlight of the Chicken Cutlet with Lemon Sauce was really in the flavoured rice; Hai Ge Ji Hainanese Chicken Rice has definitely winged it here with how fragrant and light the rice is having absorbed the brininess of chicken stock whilst carrying a nice, gingery hint towards the finish without being overwhelming — the rice also did not feel particularly greasy as well. We weren’t too big a fan of the chicken cutlet; whilst the fried batter was crisp, we did feel that the insides felt a little wet — the flavour of the fried chicken also does seem to stem more from the batter than from the meat itself; it does get gradually more difficult to consume over time and especially so given the sheer portion size that is being served. The lemon sauce that comes with the dish was also more akin to that of concentrated lime juice that’s a little syrupy being commercially-made — does the job decently, though a little too thick for this application.

Was going around Jurong East and got to learn about the opening of Damok K-Soup & Noodles that is situated within the Kopitiam food court at JEM — these folks are just located right beside the outlet of Culiang Yufen 粗粮鱼粉 there. Seemingly a new name in the local F&B scene here, Damok K-Soup & Noodles claims to have had partnered with a two Michelin-starred chef for the recipes they use in the eatery; its social media bio does suggest that the stall “serves authentic Korean food at affordable prices”. The menu at Damok K-Soup & Noodles is split into sections dedicated to Rice, Noodles and Sides; the line-up of Sides also does comprise of quite a number of Banchan dishes (i.e. small Korean side dishes) as well.

One of the few items that is listed in the Noodles section of the menu would be the Jinju Cold Noodles with Beef Pancake — it is worth noting that Damok K-Soup & Noodles also serve up the Jinju Cold Noodles; the variant of the same that comes without the beef pancake if one prefers their order to come as such. Damok K-Soup & Noodles does not describe the elements that come with their various dishes, though it could be observed from our order that the Jinju Cold Noodles with Beef Pancake does come with elements such as buckwheat noodles, shredded omelette, seaweed, radish, apple slices, cucumber and pancake. One can opt for a set at an additional cost of $2.50 to add a small platter of three (3) Banchan dishes — we opted for this and the selection of Banchan that was served on the day of our visit would be the Homemade Kimchi Banchan, Marinated Squid Banchan and the Marinated Quail Egg Banchan. Digging into the Jinju Cold Noodles with Beef Pancake, we did find ourselves really liking the broth here; lightly savoury, yet also lightly tangy that keep things refreshing and easy to eat. The buckwheat noodles here are on the denser side of things; does require quite a bit of chew though it does also make for springier, bouncier and QQ-texture to say the least. The addition of elements like radish helps to give a soft crunch for a variance of textures — the radish having soaked up the flavours of the broth while cucumbers do add another element of crunch with the sliced apples further giving a hint of sweetness apart from the crunch. Meanwhile, the addition of elements like the shredded omelette adds a fluffiness that contrasts against the chewiness of the noodles whilst the seaweed adds an umami note to the broth itself. The beef pancake was a good to have; coming with a batter that seems to make use of egg-wash that is not too dissimilar to that of French Toast, the batter does seem to have absorbed some moisture from the broth; the beef also came more lean with meaty bite though doesn’t come with any noticeable gamey hint of flavours here.

Those whom have been following the happenings around the Singapore F&B scene may have heard of the opening of Kimpson’s Table’s brick-and-mortar shop space at Far East Square. Kimpson’s Table had taken over the former premise of the now-defunct Go-Ang Pratunam Chicken Rice along the stretch that bears the address of 134 Amoy Street — the very same stretch in which one can also find Chao Ting 潮亭 Teochew Pao Fan and Zui Yu Xuan Teochew Cuisine 醉宇轩经典潮膳 being situated around. Kimpson’s Table might be new in the restaurant business, though the brand had first started out as a home-based business selling Korean meal kits — they have also had a pop-up stint operating a physical space within Chef X at Clarke Quay Central prior to the opening of this space at Far East Square. One of the few establishments that are opened for lunch and dinner service in the immediate area, Kimpson’s Table’s menu is segmented into sections such as Specials, Hansang Set Meals and Sharing Sides; all of which centring around what they deem as “Korean Home Cooked Food”.

One of the items that is listed in the Specials section of the menu would be the Chicken Bibim Kalguksu — this is described to be a spicy mixed chicken noodle dish that features elements such as that of Traditional Korean hand-cut noodles, house-made gochujang sauce, shredded chicken, fresh cucumber, seaweed, purple cabbage etc.; it is also worth noting that all Specials and Hansang Set Meals items do come accompanied with three (3) Banchan on the side. The Banchan served on our day of visit to Kimpson’s Table during dinner service on a weekday was quail eggs, Kimchi and pickled onions. Giving the bowl of noodles and condiments a mix, we did find the Chicken Bibik Kalguksu quite a refreshing dish that was especially tasty yet tantalising to the tastebuds. For one, the Traditional Korean hand-cut noodles does come springy and light; laced with the house-made gochujang sauce, it carries a sweet and tangy note that is somewhat zippy and fruity — something similar to that of what one would expect out of a typical Guksu dish, though the addition of Gochujang adds a slightly spicy note that hints of fresh chilies that should be manageable for those whom are tolerable to mild levels of spiciness. The house-made gochujang sauce does also serve as a little bit of a dressing with its vinaigrette-like flavours to the mix of greens; the shreds of seaweed adding an extra umami touch. The shreds of chicken do feel pretty chunky; not too dry nor too fibrous; provides a meaty bite whilst also giving the dish a more complete and wholesome kind of vibe.

There has been quite a fair bit of talk recently around the newly-opened Hill Street Chicken Rice Delights 禧街鸡饭 — these folks are located in the food court that is situated within Peninsula Shopping Complex. The stall should be relatively easy to spot considering how the signboard does come with an illustration of Hainanese-style poached chicken dishes; they are situated right beside the stall serving up Myanmar cuisine there — one would also be able to find Hill Street Chicken Rice Delights by looking for the display case in which they hang the poached / roasted chicken, fried chicken cutlet and crispy pork belly which are in-stock for the day. As an establishment that specialises in Hainanese chicken rice, Hill Street Chicken Rice Delights offers roasted chicken and poached chicken dishes; there is also Salt Bake Chicken Leg Rice on its menu that is rather atypical of stalls specialising in Hainanese chicken rice offerings as well. Hill Street Chicken Rice Delights also offers a few side dishes as well as add-ons to their various chicken rice dishes.

One thing notable about Hill Street Chicken Rice Delights is how it lists its chicken rice featuring different chicken parts as different items on the menu; we went with the Chicken Thigh Rice and went with the poached chicken as our choice of chicken. The Chicken Thigh Rice also does come accompanied with slices of cucumbers and pickled vegetables on the side — patrons can also help themselves to the free-flow soup, chili sauce and the ginger paste at the self-service condiment bar as well. Going straight for the rice, the rice does come with sufficient flavour from having absorbed the flavours from the chicken stock and being sufficiently moist without being too greasy — with that being said, the savouriness does lack a slight hint of ginger towards its finish; this does seem to have been easily fixed by adding a little bit of the ginger paste from the self-service condiment bar to the rice. The poached chicken does come with a slippery smooth skin that is doused with a little soy sauce for a bit of flavour — the thigh meat does comes sufficiently tender but a little bony towards the end; the addition of fried garlic does add a garlicky note that compliments with the savouriness of the light soy sauce well, while the inclusion of pickled vegetables add a sourish tang and a slight crunch to reset the tastebuds from the carbs and meat in the dish.

One of the F&B-related news going around quite a fair bit in recent months would be the return of Mom’s Touch into the Singapore F&B scene — having been previously brought into the Singapore market some time back by Hawker QSR which was a subsidiary under No Signboard Holdings, the brand had made its exit out of Singapore in 2022. The current iteration of Mom’s Touch is a franchise where the brand had partnered with Kopitiam Investments Pte. Ltd., which is in turn owned by the FairPrice Group — its new brand new premises is located at 18 Cross situated right across from Nankin Row taking over the former premises of the now-defunct outlet of Tanuki Raw there. Featuring both indoor and outdoor dining areas, the establishment is decked in a bright yellow store facade which is pretty eye-catching; also a colour that seems to be a theme colour chosen by the brand itself as well. The menu at Mom’s Touch is split into sections dedicated to Burgers, Boneless Fried Chicken Thigh, Sides, Drinks, Breakfast and Breakfast Sides; both the Breakfast and Breakfast Sides sections of the menu are available only from 7am to 11am and is exclusively available only at the Singapore location, alongside the Super Thigh Chicken Burger, Singapore Edition in the Burgers section as well.

The White Garlic Chicken Burger is one of the items listed in the Burgers section of the menu. One thing worth noting is how Mom’s Touch does give patrons a choice to opt between a fried chicken thigh patty or a fried chicken breast patty to come with their burger — we went with the chicken thigh option. The menu describes the White Garlic Chicken Burger to come with elements such as crispy chicken, chicken ham, melted cheddar, onions, pickles, and white garlic sauce. All of the elements come sandwiched in between a sesame seed bun; the burger bun itself does feel very typical of the usual sesame seed buns which comes with burgers served out of fast food restaurants; soft, pillowy and not too dense. It does seem that the fried chicken thigh patty does come in quite a substantial portion size at Mom’s Touch; coming with a crispy fried batter that comes in a beautiful shade of golden brown, it does carry a crunch while the juicy and tender chicken flesh does seem to carry a spicy and peppery kick within that tickles the tastebuds. The inclusion of chicken ham is a rather peculiar detail, though we did realise that it does provide yet another dimension of savouriness to the burger on top of what one would expect from the melted cheddar. Didn’t really quite get the pickles in here, though the onions did help to add a zing whilst the white garlic sauce provides a creaminess similar to mayonnaise with a garlicky kick to bind all of the elements together.