Welcome to Raffles Place.

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

藤椒上上签，19新币
鲍鱼肉切块加上泡椒腌制而成，比较简单的调味，但是挺开胃

汉源花椒排骨26新币
长长的一条摆盘排骨炸完之后，像小石头一样排在盘子上，摆盘漂亮，很精致的感觉，肉的口感和味道比较普通

白灼菜心，14新币

辣炒脆鳝 38新币，鳝鱼肉先油炸后再炒，有一点点腥但不明显，还是更喜欢江浙的做法，因为这道菜改良了川渝的辣度，没能更好地掩盖鳝鱼的泥腥味

贵妃荔枝马蹄虾球26新币，造型很独特虾球油炸后制作成荔枝的形状，挂在盆栽上。虾球的表面面粉有明显的荔枝香味，挺特别的一道菜，好玩好吃好看。

椰糖慕斯玉米，9新币
造型很独特，奶呼呼的，口感还可以，甜度适中

Unfortunately good things come to an end, but at least we ended it on a sweet note at @sugarhallsg. They have two cocktails that could be considered to be dessert-like, especially the Dirty Chocolatini. All cocktails are $26++ which is about the market average price for a cocktail, but these concoctions are far from average.⠀⠀
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The Dirty Chocolatini is a concoction built on a base of Monkey Shoulder Whisky, Merlet Amerisse, a bitter blackcurrant aperitif, chocolate, white cocoa, raspberry and lime. I already knew that chocolate & whisky were quite a good pairing, but I didn’t realise just how good it could be. The Dirty Chocolatini tastes & feels like a melted down chocolate gelato, and then the Merlet Amerisse & raspberry pop in to turn this cocktail into a crazily chocolatey black forest cake. The amalgamation of fantastic flavours conceal the whisky well, and it’s definitely a dangerous dessert cocktail. Especially when you’re already a few cocktails deep.⠀
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The Souffle Espresso Martini is less of a dessert cocktail and more in line with the post meal espresso. Santa Teresa Rum and Mr Black Coffee Liqueur are complemented by the addition of cold brew coffee & macadamia, right before the espresso elixir gets topped with dalgona foam. The sweetness and smoothness of the rum & coffee liqueur neutralise the acidity of the cold brew coffee and make it even smoother. However, I couldn’t really pick out any extra nuttiness from the macadamia, but the simultaneous alcohol & caffeine punch was more than enough to satisfy. Mixing booze & espresso might leave you with the Forrest Whittaker, but it will definitely give you enough of a jolt to stumble out of Sugarhall.⠀
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Thank you so much for the invite, @sugarhallsg!