Welcome to Eunos.

One of more authentic and better Vietnamese restaurants in Singapore, with a long and diverse menu, ranging from family-style dishes, to bar food (eg. 10 different kinds of snails or other shell seafood), to street food, to the classical dishes well known to tourists (like phở, banh mì, spring rolls, etc). Reasonable pricing too.

One of more authentic and better Vietnamese restaurants in Singapore, with a long and diverse menu, ranging from family-style dishes, to bar food (eg. 10 different kinds of snails or other shell seafood), to street food, to the classical dishes well known to tourists (like phở, banh mì, spring rolls, etc). Reasonable pricing too.

One of more authentic and better Vietnamese restaurants in Singapore, with a long and diverse menu, ranging from family-style dishes, to bar food (eg. 10 different kinds of snails or other shell seafood), to street food, to the classical dishes well known to tourists (like phở, banh mì, spring rolls, etc). Reasonable pricing too.

One of more authentic and better Vietnamese restaurants in Singapore, with a long and diverse menu, ranging from family-style dishes, to bar food (eg. 10 different kinds of snails or other shell seafood), to street food, to the classical dishes well known to tourists (like phở, banh mì, spring rolls, etc). Reasonable pricing too.

For dessert, the Flan y Café ($12) might look unassuming but the highlight was the utterly yummy cortado coffee infused cream. Paired with the sweet (but not cloying) Spanish caramel pudding, the airy cream was surprisingly aromatic and nicely complements the firm silky-creamy flan.

Another small plate we got was the Paella del Día ($26). The Paella of the day was well-seasoned tender pork ribs with mushrooms. Savoury and wonderfully earthy, just umami. The grains were beautifully done too - overall flavourful with some crisp, slightly charred bits and not too wet or dry.

A lovely snack, the moist Tortilla Donostia Slice ($10), likewise, was enriched with smooth extra-virgin olive oil. The labour-intensive dish prepared with organic eggs, confit shallot, and potato chunks also tasted superbly fresh.

Back at the buzzing Joo Chiat enclave and this time I snagged a weekend lunch booking at the new neighbourhood Spanish tapas restaurant, Carlitos.

From the tapas section of the menu, we started with the crowd favourite Pulpo La Coruña ($22). Succulent Spanish octopus dusted with smoked paprika, complete with generous lashings of extra-virgin olive oil. Portion is much smaller than expected for the price but texture was done exceptionally well and the thickness of the slices were just right (wish there were more!).

Off the selection of XUP-XUP, the Arroz Caldoso de Gambas ($28) was a hit. Featuring fresh red prawns with vongole veraci clams in a delicious seafood-rich broth with soft-plump flavoured grains. The solid pot of brothy rice was like a warm hug; the ideal rainy day comfort food. Got to love the heady crustacean sweetness!

($20) w add on plain tater tots ($2) but I felt that their burger is nt that bad in terms of heat temperature well controlled. Tater tots was slightly overcooked instead already.

($8) it's quite nice tbh as hojicha + black sesame fusion was quite interesting tbh. My friend recommended this over from matcha. But I felt that it's quite thick texture for cream tbh. Got strong black sesame and hojicha fusion taste. 👍

Charr'd Steakhouse proves itself as the de-facto alternative steakhouse, delivering a focused yet elevated dining experience centered around premium A5 Wagyu.

The meal started with the Hyogo Creamy Oysters, which were impressively fresh, plump, and bursting with flavor—an excellent way to whet the appetite. The Salmon Cube Taré followed, delivering a delicate texture with a balanced glaze that enhanced its natural richness.

The House Caesar Salad with Chicken was light and refreshing, offering a simple yet satisfying contrast to the heartier dishes. Meanwhile, the House Creamy Mushroom Soup paired with bread brought a comforting depth of flavor with its earthy richness.

Moving to the mains, the star of the show was the 100g A5 Tenderloin. Grilled to a perfect medium-rare, the tenderloin’s luxurious, melt-in-the-mouth texture and deep umami flavor left a lasting impression. While the 400g Bone-in Australian OP Rib was well-prepared and flavorful, it couldn’t quite match the sheer indulgence of the tenderloin.

The sides rounded out the meal perfectly. The Charr'd Corn Elote was a pleasant surprise, delivering bold flavors that exceeded expectations—a standout new dish on their menu. The Truffle Parmesan Fries were equally satisfying, staying crisp throughout and carrying a strong, unmistakable truffle aroma that complemented the mains beautifully.

From start to finish, Charr’d delivers on quality, precision, and flavor, creating a well-rounded dining experience perfect for steak lovers seeking something exceptional.