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Sweet tooth craving.

Ice cream flavours from left to right >>> >>> >>>

Strawberry Honey (Classic)
Milk base with strawberry jam and honey. Smooth, sweet, and tarty, but the flavour is a tad light and doesn’t leave much of an impact.

Cereal Milk (Classic)
Milk gelato with cereal bits. Quite rich and milky, fitting its name, but the cereal bits are too fine to notice with a small scoop. A larger scoop is recommended to experience the tiny gritty texture of the cereal bits.

Almond Apple Butter (Premium)
Butter base with caramelised almond brittle and apple jam. My favourite among the flavours I tried. The sweet apple taste is rich and fruity, and the small almond brittle pieces add a great textural contrast that complements the flavour perfectly.

Roasted Pistachio (Premium)
Strong, nutty, and earthy pistachio-based gelato. Said to be their bestseller, it delivers on its promise of a robust, nutty, and earthy flavour. While good, it feels like something is missing, though it’s hard to pinpoint what exactly. Hmm...

Calamansi Sour Plum Sorbet (Classic)
Dopa’s take on a local favourite beverage. It captures the exact taste of the calamansi sour plum drink found in local coffee shops but in gelato form. When it melts, the texture resembles a Slurpee.

Pricing
Single - $5.50
Double - $10
Premium - +$1
Cone - +$1
Waffles - $8
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🚩DOPA DOPA (South Bridge Rd), 29 South Bridge Rd, 01-01, Singapore 058665
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JUwei, located at SAFRA@29 Carpenter Street, is a retro Nanyang-inspired coffee shop that celebrates the golden era of sight and sound. While classics like Kaya Toast, KL Hokkien Mee, and Penang Char Kuey Teow are staples, JUwei elevates the experience with their crispy toast and the option to add a sunny-side-up to their fried kuey teow—a must-try addition.

Beyond the usual fare, JUwei offers unique comfort food like Pork Trotter Bee Hoon, a nostalgic dish reminiscent of special occasions with grandma’s cooking. The “One Tray Meal” features nasi lemak rice with crispy pork knuckle, while the Roasted Pork Curry Cheong Fun comes in a hearty portion. Don’t miss the XO Sauce Fried Carrot Cake, packed with big chunks of flavor.

For snacks, try the Mini Youtiao, inspired by Thailand’s pa thong ko, served with kaya dip. Wash it all down with their signature Hor Ka Sai, a MILO-coffee blend said to give the strength of a tiger. JUwei’s creative menu makes it a must-visit spot for modern Nanyang cuisine lovers.

A fizzy, refreshing drink with a sweet floral aroma and a cooling tang.

The quintessential Thai dessert. Soft, chewy glutinous rice drizzled with coconut cream, accompanied by smooth, sweet, and fruity mango slices.

Excellent! The rich and intense Thai milk tea flavour paired perfectly with the sweetened milk drizzle for an indulgent treat. The texture was somewhere between a wobbly pudding and a mousse, creamy, dense, yet soft, light, and delicate.

Thick-cut pork belly with a generous layer of fat and a slightly hard, crunchy skin. The porky flavour here is strong, but I enjoyed the fat layer, which wasn’t overly gooey or jelak. The flavour of the pork itself was rather plain, so be sure to pair it with the provided sauce for extra taste.

A festive special featuring crispy dumplings filled with caramelised minced pork, garlic, peanut crust, and pineapple cubes. The dumpling skin was super crispy, but the minced pork filling was somewhat ordinary. Fortunately, the accompanying chilli sauce gave the dish a much-needed flavour boost.

The beef steak I’ve been craving for! Cooked to medium-rare perfection as requested, each piece was tender, easy to bite, and had a tastisfying chewiness with just the right amount of fat. Simply seasoned with salt and pepper, the flavours of the beef were allowed to shine.

Sweet, fluffy pineapple fried rice served in a halved pineapple rind, topped with large, succulent prawns packed with umami and a generous amount of tomalley. Each grain of rice was loose and evenly coated with fragrant seasoning. The addition of cashew nuts added a nice nutty crunch to the dish.

Soft, tender sea bass coated in a light, crunchy, savoury batter. I appreciated the way the fish was prepared, with even portions of meat cut to save diners the hassle of dealing with bones. Each piece was thick and meaty, and the batter was aromatic. While deep-fried fish isn’t usually my go-to because it can sometimes taste dull or stale, this was an exception as its freshness and juiciness shone through.

A salad that knows how to play with your taste buds. It's spicy, sweet, savoury, and tangy all at once. The papaya adds a refreshing crunch, the lime provides zestiness, chilli gives a spicy kick, and dried shrimps contribute a burst of umami. A great appetiser to start the meal.

It's been quite some time since I last visited this Michelin Bib Gourmand Thai restaurant, Un Yang Kor Dai, and its food is as delicious as ever. This time around, I got to try some dishes I missed on my previous visit, along with the beef steak I've been craving since my first taste of it.

Leng Zaab ($33.90)
Prime pork and back ribs served in an Isaan spicy-sour soup. Gigantic pieces of ribs was dramatically presented like a bonfire, which they set aflame for added entertainment (watch the video!). The ribs were delicious, easily deboned, and freaking huge. The Isaan spicy-sour soup had a refreshing tang and spice that complemented the meat well, with an added punch of minced garlic.
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🚩Un-Yang-Kor-Dai Singapore, 57 South Bridge Rd, 01-02, Singapore 058688
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #thaifood #unyangkordai #อร่อย​ #aroi #isaancuisine #thaimilkteapudding #lengzaab #mahorgieow #UYKDCrispyPorkBelly #ribeyesteak #PineappleFriedRice #ThaiPapayaSalad #deepfriedseabass #mangostickyrice