B.E.D

Modern food hall by day and bistro bar at night, B.E.D. is located in the industrial buildings of Tai Seng, right beside BreadTalk HQ. Admittedly, it was difficult to find our way once inside. The space was huge and had a variety of food options like a sushi bar and chinese restaurant. Well, we were here for their newly opened 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗮𝗻𝗱 𝗧𝗲𝗼𝗰𝗵𝗲𝘄 𝗣𝗼𝗿𝗿𝗶𝗱𝗴𝗲 stall. Located at the back of the Tai Seng Food Hall, they serve up assorted vegetables and side dishes you will usually find at a 潮州糜 place.

We had their signature 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆 𝗥𝗶𝗰𝗲 ($𝟳.𝟱𝟬). This was a generous slab of pork belly served upon a mountain of white rice along with sliced beancurd, half a braised egg, and peanuts. The pork belly here was well done and had a fat to meat ratio of about 70:30, which delightfully melted in our mouths.

They are currently running a promotion for the steamed fish. You can order a 𝘄𝗵𝗼𝗹𝗲 𝘀𝘁𝗲𝗮𝗺𝗲𝗱 𝗳𝗶𝘀𝗵 for only $8.80! They guarantee fresh steamed fish at an affordable price. Fishes available include 𝗥𝗲𝗱 𝗦𝗻𝗮𝗽𝗽𝗲𝗿, 𝗥𝗲𝗱 𝗘𝗺𝗽𝗲𝗿𝗼𝗿, 𝗚𝗼𝗹𝗱𝗲𝗻 𝗣𝗼𝗺𝗳𝗿𝗲𝘁, 𝗮𝗻𝗱 𝗛𝘂𝗺𝗽𝗯𝗮𝗰𝗸 𝗥𝗲𝗱 𝗦𝗻𝗮𝗽𝗽𝗲𝗿, subject to daily availability.

I always take beautiful women to bed with me. Yes, all the ladies love getting into bed with me, and I have taken four vixens at once. Can you blame them? @b.e.d_sg is an upmarket foodcourt that has Erdinger on tap, a decent selection of wines, and their food options ain’t too shabby.⠀
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@curryboysg is one of the tenants to set up shop in the foodcourt. They are a Japanese-Singaporean fusion concept, and their Signature XL Pork Panko Curry ($8.90 nett) is the paragon of this concept. It’s yet another Japanese katsu curry rice…but you’d be wrong. Sure, the panko crusted pork cutlet is most definitely Japanese & is nothing noteworthy, but the starchy, stew-like Japanese curry is replaced by a rich, luscious Nyonya curry that mitigates the leanness of the pork cutlet.⠀
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While the tonkatsu is a tad bland & unappealing on its own, the spicy, coconut-y & felicitously fatty Nyonya curry flavours & lubricates the pork cutlet extremely well. The curry is dummy thicc, and there’s more than enough of it to lube up both the pork & the rice. Not a fan of the catastrophically overcooked fried egg, but it is what it is. It’s not a groundbreaking fusion dish, but it is a well executed one that works relatively flawlessly.
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Fellas, get out there and live your best life. Wine her, dine her, and get her gushing in B.E.D.

While Sweet Thoughts by M.O.D had recently opened their newest outlet at Newton Circus Food Centre, M.O.D by WongLee had found home within B.E.D at the Sakae Building for a while now — B.E.D, which essentially is the acronym for Bistro, Entertainment and Dining, is a re-branding of what was previously named Chef Avenue, which had been revamped slightly with a switch up of new tenants taking over most of the stalls. If the name “WongLee” does ring a bell, that’s because M.O.D is also by the same folks behind the now-defunct Non-Entree Desserts formerly at Rangoon Road. Besides offering their some of their entremets that were previously available in their “Back To The Future : 那些年我们吃过的回忆” menu, M.O.D also offers their signature Rubber Duckie, Deconstructed Lemon Tart and a line-up of ice-creams at B.E.D as well.

The Fancy Gem consists of elements such as Lotus Biscoff Sponge, Caramel Biscoff Filling and Milk Chocolate Dips — the aesthetic of the entremet following close to the gem biscuits that so many of us ate while growing up way back in those days, bringing a sense of nostalgia. A common theme at M.O.D is how their entremets are executed in a way where they are seemingly inventive; not only do they represent the item it is based on visually, but the elements chosen to replicate the item tries to mimic the original item even in terms of flavours and texture. Case in point, the exterior of the cake is covered in a milk chocolate dip; it is pretty much hard chocolate which feels a tad odd for an entremet at first, but it does create the biscuit-esque texture as one breaks into the cake using a fork — just like how one would munch on the gem biscuit itself. Inside, it reveals a aptly dense sponge to create that sort of the crumbly insides of the biscuit — the use of caramel Biscoff elements putting back the “cookie” or “biscuit” feel back into this cake rendition of a gem biscuit. All that comes with a sugary meringue layer over the top; the texture closely resembles that of the small sugary icing that tops off the gem biscuit — albeit more controlled in its sugar content considering the size of it here.

Non Entree Desserts might have left a void in the local F&B scene ever since their closure — there hasn’t been a place with such fun desserts with a nostalgic appeal where they were able to rethink of a particular item and put it up altogether in a different format, yet replicating the aesthetics, flavours and textures of the original item so closely. Whilst I am not a fan of how the food court is called B.E.D (can you imagine having to say “I am going to B.E.D tonight!), I am glad that the Non Entree Desserts legacy still lives on at the M.O.D popup store here — somewhere I can still visit, and hopefully also a platform for them to showcase their subsequent creations away from the nostalgic theming to those who have followed them through the journey as Non Entree Desserts back then.

A food court setting with a nice range of japanese and local options. Certain spots smell a little smoky so maybe don't come when you're meeting people after. Food prep time is also a bit slow - expect to wait around 15 mins. For the price, i also don't expect a partially filled cup - a more suitable cup would be better. One other thing to note is that while it is self service, they collect service charge. The price on the drinks menu also does not include the gst and service charge. I find that a bit dodgy and lazy but, oh well, it is quite convenient for people working in the area when they want something more than economical rice.