Welcome to Seletar.

Whisk & Paddle is probably a name that should be fairly familiar to those whom have been following around the happenings of the local F&B scene for years — these folks are located in fairly interesting places such as that of Bukit Gombak Park and Tebing Lane. With that being said, these folks seemed to have recently opened a third outlet — this time round at Piccadilly Circus in the Jalan Kayu area. The address might be unfamiliar to some, but they are located around the Jalan Kayu Guardhouse — some might also refer to the guardhouse as the former RAF Seletar Camp Gate. This would be Whisk & Paddle’s smallest location, though it features both an indoor and outdoor dining area with some part of the outdoor dining area completely exposed to the elements. Known best as a cafe that serves up brunch offerings and western fare with a slight Asian touch for some dishes — the food menu for their Piccadilly Circus outlet is split into sections dedicated to Starters, Kids Menu, Breakfast, Bar Bites, 10 Inches Pizza, Mains, Pasta and Desserts.

The Seafood Risotto is an item that is listed under the Pasta section of the menu; the online POS system described the dish to come with elements such as squid, mussels, Rosé sauce and their very own risotto grain mix. Digging into the Seafood Risotto, we did find that the risotto comes with enough moisture with the grains coming from the Rosé sauce — the mix of grains does provide some texture for some bite and chew, while there is the use of cheese that gives an added hint of savouriness to the Rosé sauce. The typical Rosé sauce sees the use of a tomato-based sauce that is mixed with cream or cheese to achieve a richer, tangy note than the usual tomato-based sauce — this also provides a bit more depth of flavours for the dish as well. There are also a some bits of red onions that can be found within the risotto that adds a bit of element of crunch to provide for a variance of textures. Thought that the squid used for the dish was rather decent, though the mussels did feel that it could come a little fresher for a better experience overall.

This dish really lives up to the name, stacked high with smashed avo, smoked salmon, streaky bacon, tiger prawn, wild mushrooms, cherry tomatoes and crunchy seeds. Loved the mix of textures. It’s creamy, crisp, juicy and a little smoky. The sourdough was nicely toasted and held up well under all that goodness. Pea sprouts and yoghurt dressing added a fresh, tangy lift. Colourful, hearty and a good mix of wholesome flavours 》$28

Smoky-sweet BBQ pork tucked into a soft brioche bun with crunchy slaw and tangy charred cucumber. The curly fries added that crunch, while the fresh lettuce on the side kept things balanced. Messy but satisfying 》$29

The crust was soft with a bit of char, chewy in the middle and best eaten hot. Toppings were generous with tiger prawns, scallops, cherry tomatoes, plus a creamy mix of mozzarella and mascarpone that gave it a rich but balanced flavour.

The pesto dip in the middle adds freshness and herby notes that kept the pizza from feeling too heavy. Loved dunking the crust into it 》$30

The mushroom soup was earthy, smooth and comforting. Not too thick but still rich with flavour. Loved the drizzle of truffle oil for that extra depth and the toasted sourdough was perfect for dunking. Crisp edges, soft centre and great for soaking up every last bit 》$12

Crunchy batter, tender squid inside and that sambal mayo gave it a nice creamy heat. A squeeze of lemon brightened it up, making it easy to snack on and even easier to finish 》$18

👍🏻👍🏻

Curly Fries ($16) for an average portion and not as crisp as we would have liked. Had much better elsewhere for a much lower price. Choice of 2 sauces - truffle mayo was nice but sambal mayo was off-putting. Chicken Leg ($28) was pathetically small and tasted average. Mash and greens were nice though. Floral Elixir ($15) was okay but light on the alcohol. Wanted to enjoy some Friday night music but apparently we came at the tail end of the first set and there was no live performance for the next 30min or so, which was disappointing.

Got to know about Martina’s Kitchen whilst scrolling through social media — these folks are the latest addition to The Oval within Seletar Aerospace Park area; the neighbourhood had recently seen the addition of other F&B establishments such as that of NOMADS (not to be confused with the similarly-named NOMAD at Depot Heights Shopping Centre that we have written about previously). Occupying the space of a black-and-white house at 8 The Oval, the house that Martina’s Kitchen is being situated is fairly similar to the one occupied by 5 by Sans-Façon that is located just several steps away at 5 The Oval. From the outside, Martina’s Kitchen does look like an old-school Chinese establishment of the olden days; the entrance adorned with old-school red Chinese banners with calligraphy and old-school lanterns, whilst the doors are foldable wooden doors with green-tinted frosted glass that presents a very nostalgic, old-world vibe. The space inside does resemble the looks of an old-school house with Peranakan-style drapes hanging over the washroom entrances, while one can also find a display shelf showcasing Peranakan sandals and purses alongside some pictures hung in frames on the walls. Using furniture and fittings that exudes a slightly more opulent vibe; the use of chairs with a gold frame and red cushions matched against the interior that comes with white walls and wooden floors. Towards the back of the space, one will find a bar counter that exudes a retro vibe with ornaments such as tingkats amidst different bottles of alcohol, while the end of the space sees an area that is set up as a stage for live band performances. Martina’s Kitchen is an establishment that describes itself as a spot that serves up modern Peranakan cuisine; the food menu is being segregated into categories comprising of Starters, Vegetable and Eggs, Seafood / Fish, Poultry, Desserts, Western, Mains, Sides, Pizzas & Platters, Individual Sets, Breakfast and High Tea. The beverages available at Martina’s Kitchen would comprise of both alcoholic and non-alcoholic options — the non-alcoholic beverages consisting of specialty coffee, canned drinks, tea, as well as some tea options that are sourced from TWG Tea; just to name a few.

To start of the meal, the folks at Martina’s Kitchen would serve up a complimentary serving of Belinjo crackers with a saucer of sambal chili — something similar to the snacks that some Peranakan / Chinese establishments would serve up before everything else. The Belinjo cracker still retained its crispness, whilst carrying the slight bitterness that is inherent with the Belinjo nut — dipping them in the sambal chili served on the side added a savoury note with a spicy kick that should be manageable even to those whom have a lower than moderate tolerance to spiciness.

For those whom are dining individually or in groups whom aren’t quite wanting to sharing around the table by ordering the communal dishes that one can find on the menu at Martina’s Kitchen, the Individual Sets section of the menu at Martina’s Kitchen would be the one to look out for — this section comprised of several of their Seafood / Fish and Poultry dishes served in individual portions together with rice that would be appropriately-sized for a single diner. The menu describes the dish to feature elements such as slow-cooked duck in Nyonya curry — all that served with achar and blue-pea rice; the slow-cooked duck in Nyonya curry is being served in a bowl separate from the achar and blue-pea rice which sits on a plate. Patrons can also opt for Roti Prata to come with the dish instead of the blue-pea rice at a top-up of $2 on the menu-listed price of the dish. Digging into the slow-cooked duck in Nyonya curry, we note how the Nyonya curry here is done in a way where the rempah spices does exude a nutty flavour amidst the rich and lemak curry here — there is a also sufficient Nyonya curry that came within the bowl to drench into the blue-pea rice which is just essentially white rice that has been coloured with specks of light blue due to the infusion of blue-pea flower. The duck meat itself does come off the bone relatively easily; whilst not the most moist and tender duck leg that we had come across, this was still rather decent without being particularly dry nor too gamey as well. The Nyonya Curry itself at Martina’s Kitchen was one that we found to not carry much of a spicy note — definitely one that even non-spicy eaters would be able to appreciate. Meanwhile, the achar that came on the side does provide a tang and a slight crunch with a bit of nuttiness from the crushed peanut which makes it a pretty good palate cleanser.

We had also given the Deep-Fried Century Eggs a go; an item which we found to be rather interesting since fried century eggs isn’t something which we had not come across often in menus, and is a dish that somewhat exemplifies Martina’s Kitchen as an establishment serving up Peranakan fare with a modern touch. Whilst being a dish that is somewhat predictable in terms of its namesake, Martina’s Kitchen does describe the Deep-Fried Century Eggs to come with a savoury and spicy (mild) dressing. Whilst we did expect the century egg to be soft and jelly-like and being encased in a crispy, bread-crumb coated exterior that is being fried to a golden-brown consistency, it was the zippy and lightly savoury, and soft spiciness of the savoury and spicy (mild) dressing that really gives the dish a refreshing note that kept us wanting to go for more — there was a lingering hint of herbs that lightly perfumes throughout the dish; the addition of onions also helping to give a crunch.

We are usually on the lookout for places that serves up Chicken Corden Bleu and we were glad to have found out that Martina’s Kitchen does carry a variant of that named the Le Corden Bleu Chicken that is being listed in the “Western” section of the menu. Martina’s Kitchen describes the Le Corden Bleu Chicken to be a deep-fried rolled chicken breast dish that features alternating layers of honey baked ham and cheddar cheese — one can also observe from the plating of our order of the Le Corden Bleu Chicken to come with cherry tomatoes and mashed potatoes. Slicing the rolled chicken breast apart, one could definitely see the layers of chicken breast, honey baked ham and cheese within — unlike the other Chicken Corden Bleu dishes that we had come across at other establishments thus far, the Le Corden Bleu Chicken doesn’t come with cheese that is melted and gooey that would give that cheese pull effect; the cheese here does feel more like a cheese sauce instead. The golden-brown, deep-fried batter of the rolled chicken breast is crisp and not greasy; the rolled chicken breast is also not too thick here and is rather easy to chew / slice through without being particularly dry, making the dish already easy to eat on its own. The honey-baked ham and cheese provided the dish with different dimensions of savouriness, though it was the mashed potatoes and the sauce drenched above both the rolled chicken breast and the mashed potatoes that we found were a little overwhelming — the mashed potatoes are a little bit on the denser side in terms of its consistency with a saltish note, while the sauce drizzled was one that is likened to a barbecue sauce with a significantly sweet note which we thought was a little too strong; might have worked better with a sauce that came with a lightly savoury note weaker than that of the mashed potatoes that enhances the flavours of the mashed potatoes whilst providing it with a smoother and moister consistency.

Admittedly, the items that we have had at probably aren’t quite representative of what Martina’s Kitchen has to offer — perhaps a better gauge would be with their items from the Vegetable and Eggs, Seafood / Fish and Poultry sections of the menu. That being said, we do find that their food is pretty decent though slightly towards the pricier end especially for those whom are intending to try out the dishes listed in the Western section of the menu. Being located at an interesting location away from all the hustle and bustle in town and regular neighbourhoods, Martina’s Kitchen does seem like an idyllic establishment with a unique concept to boast; the availability of live band performances further adds on to Martina’s Kitchen having something else that other Peranakan-themed establishments do not offer. Seletar Aerospace Park does present as a rather challenging environment for F&B establishments to be situated at considering the overall accessibility of the location, though it will be interesting to see if Martina’s Kitchen would be a right fit of an establishment in this area.

This is a must eat at Chingu. We ordered both the normal ones and the cheesy ones. It's very soft and fluffy.

We had first came across the existence of Ma Petite Èpicerie by Sans-Façon whilst scrolling through social media one day — turns out that we had also learnt about the closure of 5 by Sans-Façon at Seletar Aerospace Park; a little bit of a pity considering how it was an establishment that we liked and had visited at least more than once during their run in the local F&B scene. Ma Petite Èpicerie by Sans-Façon can be said as the spiritual successor to 5 by Sans-Façon, and also an extension of Tartines (located at Seng Poh Lane) which is also by the same folks as well. Whilst 5 by Sans-Façon was located at 5 The Oval at Seletar Aerospace Park, Ma Petite Èpicerie by Sans-Façon is located in the neighbouring house at 6 The Oval at Seletar Aerospace Park. Despite being within the same vicinity, it does seem that the current space of Ma Petite Èpicerie by Sans-Façon is smaller than that of the previous place that 5 by Sans-Façon was at. That being said, there is still both indoor and outdoor seating space available for dine-in patrons at Ma Petite Èpicerie by Sans-Façon. Those whom have also visited 5 by Sans-Façon would also find the interior vibes of Ma Petite Èpicerie by Sans-Façon closely mirroring the rustic, cottage-like vibes that 5 by Sans-Façon used to carry — much of the European-style furniture from 5 by Sans-Façon also being reused at Ma Petite Èpicerie by Sans-Façon. Whilst 5 by Sans-Façon carried a wider menu seeing the offerings of brunch plates and entrees with an extensive selection of appetisers, Ma Petite Èpicerie by Sans-Façon’s menu is a little more focused and streamlined — apart from a list of Tartines that are based off the offerings available at Tartines at Seng Poh Lane, one can also find sections of the menu dedicated to Eggs, Salads, and Sixzas (pizza with their homemade dough), as well as a line-up of pastries and tarts that are stocked in their display case. Beverages available at Ma Petite Èpicerie by Sans-Façon includes espresso-based specialty coffee, soft drinks, juices, house-made iced teas, smoothies, beers and house wines.

Considering how there is a heavy emphasis on the menu at Ma Petite Èpicerie by Sans-Façon on their Sixzas, we decided to go for one of the Sixzas which they have to offer on their menu — one can only guess how they had came up with the name “Sixza” for their pizza offerings, which is likely a wordplay on “six” and “pizza”; the former being derived from its address (i.e. 6 The Oval at Seletar Aerospace Park), and the combination of both words perhaps as a way to suggest that the pizzas are done in their very own unique style here at Ma Petite Èpicerie by Sans-Façon. Skimming through the menu for their Sixza offerings, we found ourselves settling for the Kimchee & Pork Sixza. Ma Petite Èpicerie by Sans-Façon does not describe on the elements that comes with their Sixzas; that being said, it can be observed from our order of the Kimchee & Pork Sixza that the item comes with kimchi, different cuts of pork such as pork slices and minced pork, melted cheese and arugula — the Sixza offerings on the menu being claimed to have been “freshly baked from the oven with homemade dough). Arriving hot to the table, the dough comes shaped in a way around the sides that seems to act as a “wall” to encase all of the condiments that come in the middle — the dough also comes nicely browned with areas that comes a little more charrred from the baking process that made it come with a really appealing aesthetic. Slicing down the dough when it is still warm, the pizza dough is especially crusty; we liked how the edges despite looking rather thick, came with a hollow centre that made it less jelak and intimidating than it looks — this also created a rather interesting bite that made us go for the crust more even despite us not having much of an intention to finish all of it considering how carb-intensive it tends to be.

Nonetheless, the mix pork here which includes rather thickly sliced pork slices as well as minced pork does provide for a meatiness and a variance of texture; the kimchi providing a sourish tang as well as a bit of a refreshing crunch to the pizza — all that went well with savouriness of the melted cheese that is all stretchy and gooey at the base of the pizza, as well as the inherent slightly bitter notes of the arugula that throws in a bit of balance for all the heavier tasting elements here. That being said, the Kimchee & Pork Sixza is best to be had when it first arrives the table, considering how the dough does get a little tough and requires more chew once it cools down. During our visit, we had also given the Marinated Chicken with Black Garlic Mayonnaise Tartine a try; we did note from our previous visit to Tartines at Seng Poh Lane that the Tartines that they do serve up are on the larger side — the Marinated Chicken with Black Garlic Mayonnaise Tartine came even larger than expected; itself probably being sized as a main item that is good even for two with lighter appetites to share. The Marinated Chicken with Black Garlic Mayonnaise Tartine felt like something that would do well as a starter; the chicken slices are pretty chunky, and they do come drizzled with the Black Garlic Mayonnaise that provides a slight hint of sweetness to gel all of the elements together — these includes a mix of cucumber, garden greens, baby tomatoes etc., which are served atop a slice of toast that is fluffy with a bit of bite for its interior and came with crusty sides.

The overall feel of the Marinated Chicken with Black Garlic Mayonnaise Tartine felt like chicken salad on toast; an item that is fairly clean-tasting and opens the palate despite its rather hefty portions — great to start the meal with. We also managed to give the Apple Tatin a go; something which we have seen during their days as 5 by Sans-Façon and this was one of the best bakes that we have come across at their establishments by far. It comes with a layer of caramalised apples that features large chunks of soft and sweet apples which came with a hint of cinnamon and a soft bite, whilst coming with a firm graham cracker base that provides a bit of a crunch — a really enjoyable item that those whom are into apple pies / apple crumbles should definitely go for. For our choice of beverages, the Iced Oreo Expresso (yes, spelt this way on the menu) was like an iced latte-meets-Oreo Crush; one could definitely find a little bit of the sweetness of the cocoa cookies and its cream filling in the beverage, adding to the light-bodied cuppa that carried a nuttty and earthy flavour profile. Having been to 5 by Sans-Façon and Tartines previously, we had always found their offerings to have been thoughtful and well-executed for its price point; there is an emphasis being placed from making most of their items from scratch, whilst beautifully presented and in generous portion sizes to ensure their patrons are well-fed — all in a cosy setting that feels like a friend’s home. The same can be said about Ma Petite Èpicerie by Sans-Façon; the prices of their Tartines starts from $10 to $19, while the price range for their Sixzas range between $23 to $25. For those looking for a casual location with a slightly different vibe for a date or a family day-out and don’t mind making an out-of-the-way trip to Seletar just for it, Ma Petite Èpicerie by Sans-Façon might just be that spot to add to the list of places to check out!

LOVED PLAYING WITH THE DOGGOS here 🥺🥺🥺 huge chow chows and a beautiful samoyed… waffle was okok though