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Those whom have been following the happenings around the local F&B scene would probably have come across the news about The Mad Sailors making its comeback — a brand that was previously by The Black Hole Group whom has brought to us concepts such as Tipo Pasta Bar / Tipo Strada, Small Batch and Ela, The Mad Sailors had once operated at Haji Lane before its exit some time in 2022. The Black Hole Group had most recently resuscitated the brand; The Mad Sailors is now located in a shophouse along North Bridge Road, taking over the former premises of their other now-defunct concept named Afterwit. The current iteration of The Mad Sailors sticks pretty closely to their original concept — perhaps even more stronger an emphasis being placed on their Fish & Chips offerings as a dining establishment that seemingly bears an English influence. Fish & Chips served with different types of fish are essentially the only main course offered in the current iteration of The Mad Sailors; the other categories found in the menu of The Mad Sailors would include Sauce, Sides, Bevy, Tea, Coffee and Dessert.
The Hokki is one out of the two types of fishes being mentioned on the printed menu that comes with the Fish & Chips offerings — the other would be the Halibut. The Hokki is said to be sourced in New Zealand; all Fish & Chips are also described in the menu to come with hand-cut triple-cooked chips and tartar sauce. Thought the Hokki would be the better fish to opt for to have for the Fish & Chips considering how this was the fish that felt a little more flaky with the moisture of the fish still being locked in. Coming with a deep-fried batter that is similar to that of English-style Fish & Chips, the batter here does come in a beautiful shade of golden brown — some might find the batter being a little overly thick, though it does give a good crunch nonetheless. The accompanying tartar sauce does work well to provide a creamy mouthfeel to the fried fish, though we did find that the note of capers and lemon could be stronger to give it a more punchy zing to provide more contrast of flavours to the fish. The hand-cut triple-cooked chips does come thickly-cut and chunky; with that being said, the chips did feel less fluffy with a more firm bite — we also did feel that it did come a little greasy with some smaller pieces coming a little over-fried.
10/10 The creaminess, savouriness and cheesiness is what makes this dish the best in this restaurant. Would 100% buy again.
8/10 Refreshing. Little tangerine taste. Would buy again.
6/10 The sauce is on the sweeter side and the spice is quite little. Tteokbokki itself is not bad. Would NOT buy again.
Recently, I had lunch at Royale Mercure Bugis which runs from 12 pm to 2.30 pm, priced at $65++ per adult and $32.50++ per child. Dinner is $75++ and $37.50++ per child. The menu rotates daily so every visit feels fresh and you never quite know what surprise dishes will show up.
Seafood on ice was a joy. The prawns were sweet, bouncy, and easy to peel with cutlery, which made them extra enjoyable without the mess. Squid leaned chewy, while blue swimmer crab and mussels rounded out the spread. The steamed tiger prawns in Chinese wine were fragrant and tender, and the steamed fish came out moist and clean tasting.
The live station lamb cutlets were juicy and tender, with just the right bite. Slow roast beef was soft and hearty. Pork knuckle stew was fatty melt in the mouth goodness. Satay tasted smoky and authentic, duck and chicken were nicely spiced, and wonton noodles gave a comforting touch. French onion soup with parmesan toast was rich and satisfying.
Desserts and drinks rounded off the meal well. Free flow coffee and tea, plus juices like orange and apple, kept things refreshing. Fruits that day were rock melon, watermelon, and dragonfruit, all sweet and juicy. Almond pudding with longan was silky, black forest cake rich, pear crumble homely, caramel custard smooth, and DIY muah chee fun to make. Hot cheng tng was a nostalgic sugary drink to finish with.
Overall, the buffet gave me variety, freshness, and comfort. My belly was happy and satisfied.
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🚩ROYALE RESTAURANT, Mercure Singapore Bugis, 122 Middle Rd, Singapore 188973
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It has been some time since we had visited Tsukiji Kaisen Don at Holland Village Shopping Centre — these folks had recently opened their second Tsukiji Kaisen Don location at Fortune Centre. Located at Level 4 of the building, these folks can be found right beside HAO LAI WEI 好来味 (a store specialising in fish soup) — for those whom are not aware, Tsukiji Kaisen Don is a concept by the same folks whom run Chirashizushi Shou; they also run Takumi Sakabar also at Holland Village Shopping Centre; those whom have been following the happenings of the local F&B scene for a longer duration of time would probably also recall how the Chirashizushi Shou was by the same folks behind the now-defunct Sumo-Ya previously at Nankin Row. It does seem that there are some slight differences in the menu offered at Tsukiji Kaisen Don’s Fortune Centre outlet as compared to what was being offered at their Holland Village Shopping Centre when they had first launched — the menu consists of categories dedicated to Kaisen Don, Chirashj Don, Makimono, Sashimi, Ramen & Don and Appetisers.
The Caramelised Salmon Maki is an item that is listed in the Makimono section of the menu at Tsukiji Kaisen Don. Though the menu does not describe the elements included in the dish, it can be observed that the Caramelised Salmon Maki does feature elements such as sushi rice, salmon sashimi, Tamagoyaki, Nori, cucumber and surimi — it also does come with a drizzle of mayonnaise over the top as well. Picking up a piece of the Caramelised Salmon Maki, we did find that the Maki here was packed a little loosely — it does seem to feel like it would fall apart rather easily if one applied slightly more pressure on the chopsticks to pick them up. The elements of cucumber, surimi and Tamagoyaki featured within the Caramelised Salmon Maki does give a little bit of a crunch, springy bite and a slight hint of eggy sweetness within, while the sushi rice does come with a subtle hint of sweetness whilst the consistency of it was sufficiently sticky — the salmon sashimi over the top was also pretty fresh as well. What was more notable for us was the sugary crust that was flame-torched over the salmon sashimi — this does carry a hint of caramel-like sweetness and a crisp crunch that provided a variance of texture that kept the item rather unique to its own.
($12) i bought it frm artbox so i did saw it via social media. But its quite out of the way last time so I decided to try their rosti. Instead of using pan-fried ver, they use oven to bake rosti. I felt that its quite less oily but sour cream feel bland for me tbh.
Chao San ($8) its quite nice tbh but its quite ex giving the location is central area. But the mixed organ was quite fresh and not having bad smell.
($4.60) its quite strong roasted oolong taste even though its quite milky. but I still like their bubble tea after half month later.
Had been noticing the new Onigiri Gon ever since they were still undergoing renovations at Fortune Centre — these folks have now officially opened their doors and can be found at the ground floor of the building; they are tucked in a row of shops hidden at the back where one can find other dining establishments such as that of a recently-opened outlet of Ba Buong Banh Mi and Chao Bing Xian 潮柄鲜 （best known for their Teochew Fish Soup) within the building as well. Onigiri Gon does not occupy a big space — that being said, there is some real indie Japanese eatery vibes going on from the decor all the way to the music of choice that they play; Japanese radio. Turns out, Onigiri Gon is a concept set-up by a Japanese chef — the shop specialises in serving up freshly-made onigiri featuring several varieties of fillings that are categorised into price bands such as $4.90, $5.90, $6.90, $10.90 and $12.90. Apart from Onigiri, Onigiri Gon also offers Miso Soup and small side dishes to go along with their made-to-order Onigiri.
We found ourselves going for the Combo 2 from the Onigiri Set Meal section of the menu which sees a pair of Onigiri of the patron’s choice (any Onigiri listed from the $6.90 price band will be subject to additional top-up) all served together with Miso Soup and a small side dish; both of which also to the patron’s choice. One of the Onigiri that we had went for would be the Spicy Salmon Onigiri — this would be one of the Onigiri items listed under the $6.90 price band. Freshly prepared upon order, we observed how warm rice is being scooped from the rice cooker before being placed in an Onigiri mould whilst the fillings are also positioned within and also on top of the Onigiri; all that before being wrapped with seaweed on the outside. The rice that is used for the making of the Onigiri would be the short-grain rice typically used for Japanese cuisine; pearly and sticky — tightly packed without feeling clumpy, while the Spicy Salmon Onigiri features cubes of raw salmon that is marinated in a spicy sauce. Considering how the rice that came with the Onigiri is served warm, the cubes of raw salmon does come slightly cooked within the Onigiri; we did enjoy the slightly briny notes of the fish that came with a slight hint of spiciness that tickles the tastebuds here — the level of spiciness should be pretty manageable for those whom are tolerable to very mild levels of spice. Definitely a spot to check out for those whom are into Onigiri considering how most Onigiri spots serving it in the same style as Onigiri Gon do around the island sells them pre-made; the made-to-order Onigiris here definitely ensures freshness and quality at a level that is unique to their own for now.
[Bugis, Singapore 🇸🇬]
[Buffet Hotpot]
Team Dinner
Hotpot Buffet
S$29.80++/ pax
Excluding drink and soup base
Help yourself to condiment and appetizers at the counter.
Order from list.
Bags can be stored under the bench. Just flip the cover.
HK Charcoal Claypot @hk_charcoal_claypot
Address 🛖 : 1 Liang Seah Street, # 01-02, Singapore 🇸🇬 189022
Open ⏰ : 11.30am - 11.30pm
MRT 🚇 : Bugis (EW12/ DT14)
Scrumptious high-cholesterol food. Fiery but delish sup kambing. One of the best sup tulang in the land. You don’t know what finger lickin’ good is until you’ve been here!
