Pizz Please ~

Have been noticing Yunma Bakehouse in the works for quite a while when passing by Purvis Street — these folks have had quite a long stint of renovation works before its soft launch where they had only been opened for weekends; with all that being said, these folks had finally opened their doors to patrons on weekdays as well. Yunma Bakehouse is located in the very same shophouse that houses Tanoke — Yunma Bakehouse takes up the space of the ground floor of the shophouse. Inside, the cafe is decked in a manner that is very similar to some Chinese-owned dining establishments that features a raw yet minimalistic and close-to-nature look that is soothing to the eyes — free from unnecessary clutter, and welcoming whilst being aptly lit with lighting of a slightly yellow hue. As one would have caught from the namesake of the establishment, Yunma Bakehouse is pretty a bakery — all of its offerings are prominently displayed in both the display fridges and the display cases at the front of the shop; the former would be where the cakes are being stocked while the latter is where one would find the various Focaccia, buns and even entire loaves for retail. Beverages offered at Yunma Bakehouse seem to revolve around espresso-based specialty coffee and canned drinks; the former of which seemingly being brewed using beans sourced from Guerilla Coffee.

We visited Yunma Bakehouse during weekday lunch hours and there is a small variety of bread and cakes already on display in the display case and display fridge; the Garlic Cheese Shio Pan was the only Shio Pan offering that we had found inside the display case until a subsequent batch of Shio Pan offering of another variety was being stocked in the middle of our meal. For those whom are unaware, Shio Pan can be translated as Japanese Salt Bread; while Yunma does not provide any description about its offerings on its description cards placed in front of the items in the display case / fridge, it can be observed that the Garlic Cheese Shio Pan does come with minced garlic topping the Japanese Salt Bread. Taking a bite into the Garlic Cheese Shio Pan, what we really liked is that crusted bottom that comes crackling crisp — definitely hit the right spot there for us. The bread comes served warm and toasted upon order — the hint of garlic immediately hits with the buttery flavours and saltish notes of the Shio Pan itself. The inclusion of cheese here isn’t the stringy, melted and gooey sort, but is the type that comes baked on the surface of the bread — just about right considering how flavourful the Garlic Cheese Shio Pan is already by itself, while the bread still remains light with a firm bite for some tension to chew apart. At $4, this does present itself as a pretty reasonably-priced snack for those looking for something light to have to pair along with a cuppa on the side!

There has been quite a fair bit of talk about dignus amoris for a while now when they had opened their doors some time back at Pearl’s Hill Terrace — these folks had however recently made their move to larger premises at South Beach. Located in the shop unit situated in the corner of the entire complex near to War Memorial Park, dignus amoris had recently opened theirs doors at the same shop unit which was previously tenanted by Lady M before the brand had temporarily exited out of the Singapore market. It does seem that there has been quite a fair bit of work done by dignus amoris with the space especially considering how the layout of the shop unit had also changed; there is definitely an effort in incorporating a zen vibe amidst the clean and almost Japandi-esque decor that decks the entire space — the centrepiece here being the communal dining table with ornaments and plants lining up the middle of the table. Known for their cakes during their tenure at Pearl’s Hill Terrace, dignus amoris serves up sliced cakes, Coffee, Berry Soda and Apple Juice at their new location at South Beach space that is also designed for dine-in operations; a move that would be welcomed for those whom previously hoped to be able to enjoy their cakes on the spot whilst seated down comfortably in air-conditioned comfort.

dignus amoris describes their Yuenyeung Longan Slice to come with elements such as that of black tea, Bailey’s coffee and longan on its menu. The cake is presented pretty aesthetically in the way that it has been decorated, though the price tag of $15.80 before service charge does make it feel a little exorbitant nonetheless especially given how this is a sliced cake rather than that of an entremet. Digging into the cake, we did notice how the cake itself does come soft, moist and fluffy; nothing too try nor cloying while the cake carries a very light whiff of sweetness and the aroma of Hong Kong-style Yuan Yang — the combination of milk coffee and milk tea that subtly runs at the back of the tongue. The light chantilly cream that serves as the icing for the cake does carry evident notes of milk tea, though this was left unsweetened and seemed to focused more on the milkiness of milk tea to still be creamy enough to bind all of the elements together — the texture being consistent to the mouthfeel of the sponge cake as well. Much of the sweetness does seem to come from the longans atop and bits of longan in between the sponge cake layers; this does also add a bit of bite as one chews into the flesh of the longan, while releasing the sweetness of the fruit at the same time. The coffee jelly does add a soft and gelatinous texture to the entire cake; thought it could work better if the coffee jelly was sweetened however especially considering how the flavours of the coffee jelly felt particularly stark and jarring to the lighter flavours of the other elements included within.

Got to learn about the opening of the a new stall at One Punggol Hawker Centre whilst scrolling around social media recently; this would be that of noōu which is located in the spot formerly occupied by the now-defunct Happy Pot 锅锅了. They can be found in a stall situated in a corner that is along the same stretch of stalls as where Canton Claypot Rice is located. Whilst we did not confirm if there are any relations between the stalls, we did note that nōou does use a SGQR that might suggest that it is being run by the same people that operates PokeQPan Teppanyaki Bento within the same hawker centre. As one would notice, noōu’s signboard suggests that the establishment serves up Japanese-inspired Minced Pork Noodle — this isn’t the first time we had come across such a statement, considering this is very much the same concept behind establishments such as Li Yuan Mee Pok (previously Ah Li Mee Pok) and nooodon (previously 51 Noodle House). Patrons would opt for the noodle set featuring the combination of condiments that they would like to go for, before opting for the type of noodles (i.e. Mee Pok or Mee Kia) that they would like to have; there is also no spicy, mild spicy and spicy spiciness levels to choose from, and patrons can also order Add-Ons for their order as well.

noōu does not describe the elements that comes with their various noodle dishes on the menu; with that being said, it can be observed from our order of the Chashu Bak Chor Mee that the dish does feature elements such as pork meatballs, pork slices, pork liver, minced pork, crispy pork lard and braised mushrooms apart from the Japanese Chashu slices as mentioned. We had specified for our order to come with Mee Pok, whilst we had opted for the spiciness level to be Spicy. Giving the entire bowl a toss before digging in, we did feel that the Mee Pok was done to a springy consistency whilst lacing the mix of vinegar and chili to provide a savoury and tangy note which comes at a spiciness level that should be manageable for those whom are tolerable to less than moderate levels of spiciness. Thought the various pork elements were pretty decent including the pork liver which didn’t carry any undesirable stench — does seem pretty clean to us. The Crispy Pork Lard does come in fairly huge chunks without being particularly greasy; still very crisp as promised in its namesake and adds an element of crunch to the bowl of noodles; the braised mushrooms also added a soft, bouncy bite as well and were pretty flavoursome on their own. Meanwhile, the Chashu does seemed to have been marinated, torched and drizzled with sauce for flavour — mainly featuring lean meat, the Chashu provides a meaty bite; all that whilst coming with a savoury note and a contrast of sweet-savoury flavour similar to what can find in Teriyaki sauce without any undesirable porky stench.

Was going around 79A Circuit Road Food Centre and got to notice a few new stalls that had seemingly found home in the said hawker centre recently — one of the recently-added stalls in the food centre being 101 Coco Delight. They are located somewhat near towards the last row of stalls in the food centre — look out for the stall with a light blue signage with illustrations of their Nasi Lemak on its various signboards. 101 Coco Delight is a stall specialising in serving up Nasi Lemak offerings — their Nasi Lemak does come with different meat options such as that of Crispy Wing, Fried Chicken Thigh or Crispy Fried Tilapia Fish Fillet. Patrons whom wish to add other elements to their Nasi Lemak order can also opt for add-ons such as that of Mackerel Otah and Begedil aside from the standard meat options that they already provide.

101 Coco Delight does not describe the elements that are included in their Nasi Lemak by default; with that being said, it can be observed from our order of the Crispy Fried Tilapia Fish Fillet that the Nasi Lemak does come with boiled egg, sambal chili, anchovies and peanuts — it also does come with slices of cucumbers, while the coconut-infused rice does come coloured blue with blue pea flower; they have also included some fried crumbs with fried curry leaves over both the rice and the Crispy Fried Tilapia Fish Fillet as well. Digging into the rice, we did felt that the rice was sufficiently moist and fluffy — there was definitely a lingering hint of coconut milk that was evident but not overly strong; makes the rice relatively easy to have though the aroma of coconut milk does get masked out by the other elements on the plate after a while; still a good attempt nonetheless especially since it does seem that they had intended for it not to come too heavy-handed. Meanwhile, the Crispy Fried Tilapia Fish Fillet is only fried freshly upon order; this guarantees the fish fillet to come hot with a crisp, golden brown batter on the exterior, while the fish remains flaky and moist within — it does seem to us that the fish has been marinated with turmeric for some flavour as well. The addition of the fried crumbs does add another dimension of crispness to the entire dish, while fried curry leaves were also crisp and added an aroma to the rice and the fried fish fillet as well. The sambal does seem to be more similar to the sort served with Malaysian-style Nasi Lemak that is a little more savoury and tangy in its base notes, though still comes with a sweetness and also bits of soft anchovies that adds a bit of bite as well. Whilst the boiled egg was nothing much to shout about, we did find that the anchovies served on the side with the peanuts to be still crisp despite us making our visit to the stall in the evening for dinner service on a weekday — a detail which they seemingly have well taken care of here.

Cafe Mary Grace is one of the cafes that had opened to much anticipation during the year — situated in Tras Street, this would be Cafe Mary Grace’s very first outpost situated outside of the Phillipines. A brand that hails from the Philippines, Cafe Mary Grace has had humble beginnings having been operating within Christmas bazaars since the 1990s; their very first brick-and-mortar store having opened in 2002, while their very first cafe opened its doors in 2006. The interior of the cafe is decked in a country-style design theme; a very welcoming, warm and inviting interior typical to that of a European-style cottage — themed closely to resemble their other locations which are situated in the Philippines despite the constraints in terms of space given how they had taken up a shop unit located in the ground floor of a conserved shophouse. Being a bakery cafe, Cafe Mary Grace is perhaps most notable for their cake, Ensaymada and cheese roll offerings though the menu is segregated into sections dedicated to Our Signatures, Singapore Exclusives, Starters, All Day Brunch and Handcrafted Cakes; beverages are split into categories such as Crafted Drinks, and Specialty Coffee & Tea.

Whilst the All Day Brunch does feature some very classic brunch dishes that can be found at other cafes, Cafe Mary Grace does serve up a few dishes in their All Day Brunch menu that are inspired by Filipino flavours — this will include dishes like the Angus Beef Tapa and the Grilled Chicken Inasal Focaccia. We found ourselves going for the Angus Beef Tapa which is a classic Filipino breakfast dish that is said to feature marinated sirloin strips; it does come with sunny side-up by default, and patrons do get a choice to opt for either garlic rice or rosemary rice for their order — we were recommended by the staff to opt for garlic rice, which is also a classic combination to pair up with Beef Tapa that can also be referred to as the Tapsilog. The garlic rice does come pretty fragrant with a prominent hint of garlic; almost quite akin to Japanese Garlic Fried Rice, and was already pretty good on its own. With that being said, it also does come accompanied with some condiments on the side such as tomato salsa and shreds of mango that adds a bit of tanginess and a refreshing note to the rice that further enhances the flavours of the rice. We were initially a little worried that the Beef Tapa would be a little bit on the drier side; that being said, the Angus Beef Tapa here was tender and easy to chew with no fatty or veiny parts — all that whilst coming with a savoury-sweet note which was especially tasty. There was also no hint of gaminess from the beef that was detected here. Meanwhile, the sunny side-up here features two egg yolks; the egg yolks coming in a molten consistency that eagerly flows as one pokes the yolks with a fork — all that with soft egg whites and without any undesirable stench of overused oil.

Don Lechon is a name that some familiar with the local F&B scene would probably have probably come across — an establishment that had first started out operations at Grandlink Square, Don Lechon had once expanded its operations to a second location at East Village. While the East Village location has since ceased operations, they had found new digs in Alexandra Central; they had taken over the former premises of the now-defunct location of STR TAO Taiwan Cuisine 台湾街头. Whilst the kitchen, counter and some part of its dine-in space is situated within the said shop unit, some part of its dine-in space is located in another shop unit across from the said space in the middle of the shopping aisle — this would be where some of the dine-in seats for the now-defunct Sizzling Woks 2 煮炒来咯 used to be. An establishment that is known for its specialty in Lechon, the menu at Don Lechon does feature quite a number of dishes available in single diner portions with rice and sharing portions — they also do serve up a line-up of desserts as well.

We wanted to try a Filipino dish that we had yet to give a go so far, and our eyes were set on the Tokwa’t Lechon. The Tokwa’t refers to extra-firm / dense tofu with water being pressed out; somewhat similar to that of Tau Kwa in Singaporean terms — the menu described this dish to come with Lechon and Tofu Cubes stir-fried with soy sauce and vinegar. Other elements which we had noticed being served with the Tokwa’t Lechon Rice Meal would be chopped onions and chopped chilli padi; the rice coming in a separate plate away from the bowl of Tokwa’t Lechon. Digging into the Tokwa’t Lechon, we found that the chunks of Lechon Belly could be found deeper inside the portion served to us in the bowl; these pieces do come with a layer of thin, crisp skin over the top while the meat comes all chunky with a good bite considering how it does feature a good balance of lean parts and fattier parts with the latter being slightly more tender. The tofu cubes provide a textural contrast against the Lechon belly — coming with a soft but firm bite, while the chopped onions do give the dish an extra element of crunch. The mix of soy sauce and vinegar provides a familiar savouriness and tang — there is the addition of chili padi here, though this doesn’t quite give the dish a piquant kick of spiciness that we would have preferred; would do well for those whom have low tolerance to spiciness in general.

Sonder Cafe & Bakes (not to be confused with Sonder which is located at Henderson) is an establishment that had been popping around our social media feeds of the late — these folks are situated at the foot of Blk 466 Crawford Lane; the same block is also the one that houses the coffeeshop where the Michelin-starred Hill Street Tai Hwa Pork Noodle is being located as well. Sonder Cafe and Bakes is a concept behind the same people that brought us Whisking Bakes — they were also the same team that operated Cafe Lilac by Whisking Bakes that was situated in this very space; Sonder Cafe & Bakes is essentially a revamp of Cafe Lilac by Whisking Bakes. The revamp of the concept goes beyond the branding itself; there has been some changes made to the interior decor whilst the menu has also seen a little bit of switch-up to offer a wider variety of flavours apart from its previous focus on taro-related offerings. Whilst the various bakes and cakes available are displayed prominently at the counter, Sonder Cafe & Bakes also does offer a line-up of light bites for those feeling peckish or wishing to have something savoury to go along their desserts / beverages.

Sonder Cafe & Bakes describes their Taro Chiffon Cake to come with elements such as that of Fresh Taro Paste, Taro Fresh Cream and Chiffon Cake infused with sweet potato powder. Digging into the Taro Chiffon Cake, we did notice that the cake did carry a light and fluffy consistency whilst being aptly moist — the texture of the chiffon cake is a little denser and heavier than that of most other chiffon cakes we had come across; with that being said, it is still considered to be rather soft and pillowy as compared to that of regular pound cakes. The Taro Fresh Cream serves as the icing for the cake which provided the cake a creamy texture all of the elements in the cake together; all that whilst coming with just a light whiff of sweetness without making the cake feel particularly sweet. The addition of fresh taro paste does give an earthy flavour profile with a consistency and flavour that is similar to that of Yam Paste; further enhancing the overall experience for the entire cake.

EasyCut Curry Rice is an establishment that has been sitting around in our to-try list for a while — managed to learn about its existence whilst passing by the area; these folks are situated within the Coffee Sense coffeeshop that can be found at the foot of Blk 181 Ang Mo Kio Avenue 5 which is a short walk away from Mayflower MRT Station. Taking up a corner stall unit, EasyCut Curry Rice should be fairly easy locate considering our the signboards of each stall within the coffeeshop are rather large here — just look out for the stall that has illustrations of Hainanese-style curry rice on its signboard. Despite the signages suggesting that the stall serves up Hainanese-style curry rice in fixed combinations of elements that constitutes to a set, EasyCut Curry Rice also doubles up as a stall serving up Chinese-style mixed economic rice with patrons having the ability to mix-and-match the various dishes that they desire and without having to commit to the braised sauce and curry gravy as well.

Going for our usual order whenever we visit a stall serving up Hainanese-style curry rice, it was needless to say that our choice of order would be the Braised Pork + Cabbage + Egg. On first look, the Braised Pork + Cabbage + Egg is drenched with loads of braising liquid and curry gravy — so much that the dish was presented to us in a format that looked like a beautiful mess and was more then sufficient to go around all of the components on the dish. Digging into the gravy-loaded rice, we did notice how the curry gravy did come with a thicker consistency that one would typically expect out of Hainanese-style curry rice — rich but with a mild hint of curry spices whilst not being particularly spicy; something which would probably do well for those whom have a lower tolerance to spiciness. The addition of braising liquid provides more depth and another dimension of savouriness to the curry gravy. The braised pork here does seem to have absorbed the flavours of the braising liquid fully; the meat does carry a good balance of lean parts and fatty parts which gives sufficient bite without being difficult to chew — all that without carrying any undesirable porky stench. The braised cabbage does come with a soft bite and comes with a neutral note that keep things light from all of the meat, carbs and gravies on the same plate, while the sunny side-up comes with a fully-cooked egg yolk and does not carry any unpleasant hint of overused oil.

The folks at BreakfastGrill seems to be at it again — having established their presence in the local F&B scene for quite a while with their very first location being their store along East Coast Road, the brand has certainly come a long way within their journey in the F&B scene here. They had subsequently opened a second location at Lorong Kilat in Beauty World — a neighbourhood that is well-affiliated with some of the most prominent cafes in the local F&B scene; they had also since opened a third outlet in the heart of the Central Business District as well. Situated at Guoco Tower, BreakfastGrill takes over the former location of the now-defunct outlet of Imakatsu there. The store features a clean, bright and minimalistic interior that is slightly more simply decked than their Lorong Kilat location; there are a mix of both window-facing seats and typical dining tables and chairs which caters to patrons visiting the establishment alone, in pairs or even in groups of four (4) pax. BreakfastGrill is perhaps best known for their Sammies, though the Guoco Tower outlet does also offer Bowls with customisable bases — there are also light bites, desserts and side dishes offered as well. Beverages available at BreakfastGrill’s Guoco Tower outlet is split into sections dedicated to Coffee and Others.

A visit to BreakfastGrill isn’t a complete one if one skips on their Sammies — having skimmed through the line-up of Sammies which they have to offer, we found ourselves going for the Sunday Cals; the menu describes the Sunday Cals Sammie to come with elements such as that of Egg Salad, Spam, Bacon Bits, American Cheddar and a house-made sour cream onion spread. This was definitely a Sammie that is fit for a comforting weekend brunch; sinking our teeth into the Sunday Cals Sammie, the toasted bread already provides a slight crusty texture on the outside for a bit of crispness. Coming with loads of egg salad, the egg salad is quite similar to that of egg mayonnaise that came with chopped up bits of egg — provides the sandwich with a creamier texture whilst also adding some bite to it. Mixed within would also be bacon bits that seemed to be shredded from actual strips of bacon that added yet another dimension of bite and a savoury note to the egg salad. The spam in between does give the Sammie a meatiness with a saltish-ness that one would typically expect out of cured meat; a slice of American Cheddar comes in the middle for an additional contrast of savouriness, while the house-made sour cream onion spread does help in making the elements in the Sammie gel with the toasted bread.

Was going around Chinatown Complex Market & Food Centre and noticed quite a lot of changes amongst the tenants in the red zone especially around the same area as where one can find notable establishments such as that of Jin Ji Teochew Braised Duck & Kway Chap 金记潮州卤鸭. Whilst most of the newer tenants seem to lack the ability to draw much attention, New Horse Noodles 新马干捞面 did manage to pique our interest — this is a fairly new stall that is situated beside the outlet of AiXin Wanton Noodle 爱心云吞面 there; located right at the corner, the stall is right behind Ding Dang Pan Mian 丁当板面 and has a facade that faces the HDB blocks at Sago Lane. Run by two (2) young hawkerpreneurs, New Horse Noodles specialises in serving up Handmade Hakka Yong Tau Foo alongside Malaysian-style dark sauce noodles that are also handmade in-house; there seems to be quite an emphasis on handmade components that suggest its sincerity to serve patrons their best and their passion for the craft that they try to serve up.

Priced at $6.50, the Handmade Hakka Yong Tau Foo Set does feature a bowl of Malaysian-style dark sauce noodles that comes with crispy pork lard and fried shallots; it also does come with a bowl of soup on the side which comes with elements such as corn on cob and carrots — Yong Tau Foo elements here will include the Tau Kee (beancurd skin), stuffed bittergourd, stuffed tofu and stuffed tofu puff. Giving the bowl of noodles a good toss before digging in, we note that there is sufficient black sauce to go around all of the noodles — considering how the noodles are handmade, we did notice how the noodles do not come with any alkaline-y notes that are typical of commercially-made yellow noodles; the noodles also do carry a springy and bouncy texture with a bit of chew whilst the dark sauce provides much of the slightly sweet and savoury notes. The addition of pork lard also gives it an extra umami note against that of the dark sauce, while the crispy pork lard adds a crunch to provide a bit of a textural variance to the bowl of noodles. The bowl of soup was pretty refreshing in contrast; there is a lingering note of natural sweetness coming from the inclusion of corn and carrots whilst it ends off with a clean finish. The handmade Yong Tau Foo pieces are said to be stuffed with a mix of pork and seafood filling — there is no undesirable porky stench that came along with them, while the proportion of pork does give the pieces a good bite. Don’t forget to dip the Yong Tau Foo pieces into their chili sauce that they provide on the side; this does come zippy and zingy with a gingery note typically found in the chili that usually accompanies Hainanese-style Chicken Rice, though we liked how it wasn’t overly infused with calamansi juice to avoid carrying that heavy tang that comes at the back that one might experience with some Hainanese-style Chicken Rice chili out there.

Got to learn about the opening of the new Little Lady Bakes that had recently opened in the basement of Havelock II whilst passing by the shopping gallery fairly recently; the basement of Havelock II does seem to be bustling with eateries especially with the opening of the outlet of Golden Mile Thien Kee Steamboat Hainanese Restaurant there — we did catch other new establishments such as the likes of Simmering Bowl and Stylo Soup 尚汤饭 that had also set up shop there in recent times. Little Lady Bakes takes up a kiosk space that is primarily meant for takeaway operations — there is no dedicated dine-in area for its patrons but there are a few benches located throughout the entire shopping gallery across various levels should one prefer to consume their purchased bakes on the spot. All bakes available for the day are prominently displayed at the counter here — the menu is being split into sections dedicated to Bundt Cakes, Financiers, Brownies, Madelines and Cookie Box.

There were quite a number of variations of Financiers being offered at Little Lady Bakes when we made our visit on a weekday afternoon; one of the variations of financiers that caught our attention whilst skimming through what was available in the display case would be the Teh Gao Cashew Financier — this would also be one of the few items offered by Little Lady Bakes that does consist of an infusion of a local element within the bake itself. Going for the Teh Gao Cashew Financier, we did notice that the Financier does come a little bit more crumbly given the use of crushed cashews here, though the Financier does still come with a slightly crusty exterior and a firm bite within. The insides of the Financier is still reasonably buttery and moist, though it definitely perfumed of a milk tea-esque fragrance that was pretty evident from the first bite — definitely one in which the aroma of black tea could be felt, and is something that would be a hit especially with tea lovers out there!

For those whom are working around the Central Business District, the name Nyonya Next Door would probably be something that rings a bell — these folks had opened their doors at the foot of One Shenton for quite some time; they are situated in between the outlet of Supergreen there and another dining establishment named Doki Doki there. Despite being an establishment that is set up only with outdoor seating space for its dining area, it is interesting to note that Nyonya Next Door does allow for patrons to do dine-in and takeaways here. As the namesake suggests, Nyonya Next Door is an establishment that serves up Peranakan cuisine — the concept is one which appeals to individual diners where patrons would get to choose the elements in which they would like their orders to come with before choosing a base (i.e. rice options or with Signature Kerabu Vermicelli); there is also a flexibility to opt for add-on sides as well.

We found ourselves opting for the Coconut Chicken Kapitan Set given how some of the other sets offered were already out-of-stock when we visited Nyonya Next Door during dinner service on a weekday evening. Nyonya Next Door does mention that all sets will come with elements such as Sambal Lava Egg, Ikan Bilis and Peanuts, Nyonya Achar, Sambal Original, Sambal Matah and Sambal Ijo — we did opt for our order of the Coconut Chicken Kapitan Set to also come with the Nyonya Black Curry Rice which is a chargeable add-on of $1.40 above the base price of the Coconut Chicken Kapitan Set. The Nyonya Black Curry Rice is essentially the same as the White Rice which they also offer as a Base; the only difference being the rice having drenched with a black curry gravy over it. It does seem that the Black Curry does have a consistency similar to that of Japanese Curry, though there is a slight tang and umami-ness amidst the light hint of curry that might suggest the use of Buah Keluak there. The Coconut Chicken Kapitan itself features a boneless slab of chicken; itself having been stewed in what seems to be coconut milk with the chicken fillet being all tender and juicy — the flavours of the coconut milk also not being particularly heavy but still evident that keeps us going for more. An interesting feature here would be the inclusion of three (3) different types of sambals by default; the Sambal Original carrying a sweet note akin to that of the usual sambal that accompanies Nasi Lemak, while the Sambal Matah and Sambal Ijo gives a refreshing zing and a smokier and savoury note respectively. Whilst the Ikan Bilis did retain the crunch despite us making our orders near closing time, the Sambal Lava Egg was the element that had some room for improvement — egg yolks weren’t quite as molten as what we had expected.