SG Foods

Found this cozy dim sum place in Kada Building behind Maxwell MRT.
I decided to try its signature lunch set. I really enjoy the poached rice in chicken broth which is warm and comforting. It has minced pork, egg and veggie, very tasty even without the additional order of fresh prawns. It is soupy, very nice to eat with the rest of the set. I like to special mention the beancurd skin shrimp roll…crispy on the outside, with generous prawn fillings. The baked bbq pork bun is outstanding too.

Upon entry, I feel the warmth of the wood-fired grill. The ambience is pleasant and relaxing. I begin with sourdough, the crust is thin and chewy and its crumb light and airy. It pairs well with split-pea miso butter which was smoked over apple wood…so flavourful! The wagyu picanha is amazingly tender, rich in flavour and incredibly juicy. Its unique umami is elevated by shio koji marinade, seasoned for 48 hours, and grilled over a mixture of apple wood and ironbark wood. The lemon ginger spritz goes well with the meal, lightly fizzy and refreshing. Besides the delicious food, the service is warm and personal, making the dinner really enjoyable.

The ambience is bright and airy and atmosphere fresh and clean. It is comfortable and relaxing to dine here.
We begin with sharing a bowl of cold buckwheat noodle which brings much pleasure. Its cold, vinegary and light broth is refreshing and texture of noodle perfect. It is tastefully garnished with sweet pear, sour pickle radish and fresh cucumber and bits of fried ham.
My set lunch comes in two parts. The starter is delightful, comprising of glass noodle with hint of peanut, a quail egg and mushroom with sesame, and cheesy kimchi pancake.
I love short rib soup bansang. The long-broiled soup feels concentrated yet light…it is delicious. And meat is tender. The rice immerses in the soup, absorbing its full flavour. The rice goes well with the side dishes, namely the fiery kimchi, tangy radish and onion pickle, spicy squid and rich egg mayo.

On a Monday evening, ambiance of the cafe is relaxing and cozy. Decided to have two of its Hainanese signatures. Hainanese pork chop is so good…crispy outside yet juicy and tender. It goes well with the onion tomato sauce which is tangy and sweet. Its fries perfectly fried, lightly salted and not oily. Oxtail stew, rich and flavourful. Its mashed potatoes, creamy in texture, absorbed full flavour of the oxtail. A satisfying dinner made completed with an aromatic cup of flat white.

Dining at One Prawn has been an amazing experience. Its grilled octopus in assam pedas hummus seems a simple dish but is made perfect by a laborious process. It is tender yet bouncy, juicy and sweet, smoky…nice on its own and yet the hummus gives an added flavour. The jumbo prawns was deliciously fresh and firm, served in sakura vermouth and burnt leek oil which is bursting with flavours. The kingfish has been 16 days dry-aged which enhanced its firm texture and rich sweet-buttery flavour. I enjoy both versions, salted or with its green goddess sauce. I enjoy the grilled oyster and okra too.

The lunch is very enjoyable. The collagen fish maw soup is so rich and nourishing, the fish maw absorbed the soup flavour and abalone tender. Yam rice was so fragrant, with umami from its mushroom, dried shrimp and yam. Handmade prawn roll is made with generous yam, prawn and water chestnuts. Signature jade tofu was delicious. The experience is further sweetened by matcha ice cream which is courtesy of the restaurant.

The prawn soup is so fresh and full of umami. I especially enjoy the noodle with its chilli concoction, so good that I could eat it on its own. I like the ngoh hiang with its unique dipping sauce too!

Deep fried pork belly marinated with 海山酱 was tasty and tender on its own, even nicer with the specially concocted chilli paste, and refreshing when served with lettuce. I enjoyed the sweet pea sautéed wth yam and snow fungus, crunchy and delicious. I especially love the Hu Tou vermicelli... it has the wok hei, stirfried with lots of ingredients such shredded pork, cabbage, carrot, green onion and mushroom!!!

Omakase lunch at Tomidou was great intimate dining experience. Chef Akira created the sushi from fresh ingredients like pieces of art. Every single piece was so fresh and unique in flavours and textures. Of the many sushi, I loved the bluefin tuna which melt in the mouth, the mackerel which exploded with multiple flavours, the long-spiked sea urchin which reminded of the sea, and the shijimi clam miso soup which was so comforting and good for the liver.

I loved the pork kimchi stew...hot, spicy and sour! The spicy pork and squid was so flavourful, perfect especially when wrapped with leaves. The fried chicken was crispy and juicy, finger-licking good.
Relaxing ambience and friendly staff!

Enjoyed totally the evo-oil-caviar and kumato with toasted sourdough. Then came angus beef, perfectly charcoal-grilled to medium rare, seasoned with only salt but tasted heavenly. I love the grilled broccolini . The lunch was nicely wrapped up with new york cheesecake served with sweet-sour wild strawberry compote.

Delighted by freshness and sweetness of batang seafood soup. It comes with large prawns, generous minced pork and tomato. Red grouper soup with crayfish and prawns is different and even better. Enjoyed the ginger braised duck, whose meat is firm and fragrant.