With more drama than the Star Awards, ENG’s Wantan Noodle has reopened again at its current location of 287 Tanjong Katong Road. That is when you realise there is ANOTHER Eng’s Char Siew Wantan Mee which will open soon, just across the road at 248 Tanjong Katong Road. Apparently, there was a dispute between the family members with business partners. I first tried the wanton noodles many years again at Dunman Food Centre, at that time helmed by the late founder Mr Ng Ba Eng. The noodles were known for its springy noodle, and more for the fiery hot chilli sauce which caused many to break out in sweat (and that hot sensation in the throat for some). The reopened eatery appears to be owned by the previous business. During a weekend visit at the new ENG’s, business was brisk but the wait wasn’t too long at about 15 minutes. One thing I need to mention, service had become loads better than before. The servers were polite enough to apologize to customers that they had to share tables, and asked if I needed more pork lard in the bowl. During my last few visits, people were a lot grouchier. The Wanton Mee was sold at prices of $4.50 and $5.50. The $5.50 portion was sizable with many pieces of small dumplings hidden beneath the noodles. However, if you just want a light meal and enjoy more of the seasoning, the $4.50 bowl will do. Perhaps it is psychologic, the noodles have gotten slightly fatter and seasoning tastier – not as bland as my last visit. The chilli sauce has toned down quite a bit in terms of its spiciness from the good-old-days in Dunman, and I would recommend just adding a small serving as it could distract from the eggy…
After Atlas Coffeehouse at Bukit Timah and Lunar Coffee Brewers Downtown Gallery which serve Comos cold brews, I did wonder if the 3rd concept would be once again “universe” inspired. You can say somewhat. Columbus Coffee Co. is newly launched at 220 Upper Thomson Road (next to French Toast Language Centre), likely to give cafes in the vicinity such as Pacamara Boutique Coffee Roasters a run for its money. Go through the door at the side with a logo figure of famed explorer Christopher Columbus. Décor of the space is no-fuss industrial chic, minimally decorated with some plants and golden fixtures, an inviting space with some natural daylight. The only thing that I might not have liked as much was it was very echo-y, and sounds of frequent dropping spoons and forks did disrupt some dining peace. This set-up seems suitable for small families and groups to dine at, with a menu that feel familiar and is wide-ranging enough, more than just the usual standard café fare. There are no so-called recommended items, but some dishes that appealed included Mushrooms on Sourdough ($14), Buttermilk Fried Chicken ($14.50), Mussels with Coconut Lemongrass & Ale ($17), Heart Meatballs On Toast ($18), Brown Butter Sardine Crumb Pasta ($18), to sweets of Butterscotch Banana Pancake ($18.50), Peanut Butter & Berries ($14) and Earl Grey Caramel Waffle ($12.50) As it just rained, I was craving for something warm and comforting. The Summer Chicken Stew ($18) seemed like an obvious choice. This dish had a slight Asian-take as it reminded me of a home-cooked meal with roasted potatoes and carrots, except that the gravy was not as creamy as I imagined. The chicken thigh was both succulent and meaty, and you might just find yourself wiping the gravy clean with the sourdough. The Breakfast Strawberry Maple…
Gyudon 牛丼 which literally means beef donburi, is a Japanese dish consisting of a bowl of rice topped with beef. There are various versions available in Singapore, some cooked with simmered onions in a mildly sweet sauce; beef slices piled like a mini-mountain; or with grilled beef pieces typically added with a soft poached egg. I didn’t use to be a beef-bowl person, and was probably happy with Yoshinoya (Yes, I know.) As my need for protein increases (because I am working out to lose weight), plus various players are churning out inexpensive, hearty bowls of Beef Donburi, I started to pay attention and tried quite a number of them. The appeal is that its both comforting and nutritious with ingredients such as beef, eggs and onions. Some have gotten more experimental and it is not difficult to find more luxe ingredients such as truffle and foie gras added. Here are some of the 12 Best Gyudon in Singapore: Sushi Murasaki 9 Raffles Boulevard, #02-08, Millenia Walk, 039569 Tel: +65 6341 9668 Opening Hours: 12pm – 2:30pm, 6pm – 10pm (Mon – Sun) Sushi Murasaki at Millenia Walk is known for its omakase dining concept and seasonal fish freshly-flown directly from Japan’s famous Tsukiji Fish Market. But look out for THIS. Yes, this. A Premium Wagyu Don ($85) that spells indulgence, sumptuousness and savour all at the same time. The Donburi includes Kagoshima Wagyu Beef, WITH buttery foie gras, uni, ikura, black truffle, onsen egg and further drizzled with truffle soy sauce. Every spoonful, you are consuming something luxe. Fat Cow Camden Medical Centre #01-01/02, 1 Orchard Boulevard Singapore 248649 Opening Hours: Lunch 12pm – 3pm (Mon – Sun); Dinner 6pm – 10:30pm (Sun – Thurs), 6pm – 11pm (Fri, Sat) Reserve Online Now – Fat Cow Interesting. The word…
Da Shi Jia Big Prawn Mee 大食家大大大虾面 which has opened since early this year, got into the foodie limelight when hotelier and restauranteur Loh Lik Peng sang praises of its “very rich stock studded liberally with fried lard” That prompted other food bloggers and instagrammer such as Dr Leslie Tay of @ieatishootipost fame to try the eatert located at Killiney Road, and commented on its very tasty Penang style soup and use of very good sea prawns. Seems like the secret is out of the bag. I actually ate at Da Shi Jia for quite a number of times, but never really talked about it. There are a few reasons why. To be honest, it wasn’t that impressive when it first started out. Even when I jio-ed friends from HungryGoWhere to try (as their office is just across the road from the eatery), they were more than half-hearted and gave similar feedback. But Da Shi Jia gradually improved over time. The other is, the best dish there is not really the Big Prawn Noodles, but the Wok-Fried Big Prawn White Bee Hoon ($16.80). Not many diners seem to order that, because it is located on a more inconspicuous part of the menu, and also pricier than rest of the items. Side dishes include Salted Egg Chicken ($5.80) and Shrimp Prawn Roll ($5.80). Opened by 2nd generation ‘hawkers’, the owner’s father operates a zhi char chain, which explains the strength of the wok-fried dishes. The Prawn Noodles are priced at $5.80, $9.80, and $13.80. The difference is with the size of the prawns. You get a choice of yellow noodles, bee hoon and kway teow. I would typically order the dry bee hoon, tossed in an appetizing black sauce. Add some of the cut-chill for added shiok-ness. Initially, I thought that…
[New Delhi] “Tian” in Chinese means heaven and that is exactly where Chef Vikramajit Roy takes you with his food inspired from far-off regions of Asia. Open only for dinner service on all days with the addition of lunch on Sunday, the restaurant has gained popularity by word of mouth. The food that is extraordinary in terms of looks, ingredients, presentation, and of course is pleasing to the palate. Tian – Asian Cuisine Studio is another feather in the cap of ITC Maurya that houses greats like BukharaBukhara and Dum Pukt, two of the most popular restaurants in New Delhi for decades. Moving away from traditional Indian cuisine, Tian takes on a more modern look at Asian food that originates from Korea, Japan, China, and other South East Asian countries. While Tian might not attract the conventional Delhi crowd that prefers North Indian food, the fact that it has grown in popularity means that this experiment with food has clicked somewhere with the psyche of the locals. Tian is a special place and even though it is elite, due to its location, the food offers a flavour profile that is as complex and unique as it is simple in appearance. The heart of the restaurant though is Chef Vikramjit Roy. I have had the pleasure of interacting with him a little and, in a world full of celebrity chefs who are fighting for space on our TVs, he remains humble, down to earth, with a strong focus on his passion for food. Simple, eager to receive feedback, approachable, and friendly, Vikramjit Roy’s creativity comes across in his food that at times plays with the mind, but in the end satisfies the hungry soul. This simplicity that the chef exhibits spills over into everything that he does. Whether it is the…
Tanjong Rhu Wanton Mee 金记丹戎禺云吞面 at 4A Jalan Batu is known for its old-school style wanton noodles, enjoying long queues especially after being featured in a number of TV shows and media reports. There appears to be a number of branches (or franchises) around, from Blk 266B Ang Mo Kio Avenue 1, Blk 722 Clementi West Street 2, and West Coast Plaza Level 2 food court. I spotted one across Bugis Junction at Wisma Alsagoff building, where Blanco Beef Noodle used to be. (This shop space has changed concepts quite a number of times, from my recollection Hong Kong desserts, Thai mookata… ) It is not all the time you can find inexpensive food around this area – other than at the kopitiams which can be hotter, so a $4.50 plate of Wanton Noodles is a welcomed change. Other items on the menu included Dumpling Noodles ($5.50), Fried Chicken Wing Noodles ($4.50), Curry Chicken with Rice ($6.50) and Fried Chicken Wings ($5.90). Before I go, we should acknowledge that there are different schools of Wanton Noodles in Singapore – some Malaysian style with more use of black sauce; Thai Bak Mee Moo Daeng which emphasizes on the use of pork lard and minimal seasonal; or soupy Hong Kong Wonton Noodles. Tanjong Rhu’s version reminded me of those I used to have in the old kopitiam – thin egg noodles, not too much seasoning and came alive with the mix of chilli sauce and lard oil, while the rest of the ingredients were just less impressive. The draw was the springy noodles with a firm bite. If you prefer your noodles to be softer or chewier, then this won’t be your preference. The soup was comparatively peppery – not bad. As for the Dumpling Noodles ($5.50), the deep fried dumplings came…
The newly-opened Oporto is a fast-food chain from Australia specialising in Portuguese flame grilled chicken. Boasting over 150 stores in Australia, Oporto was first opened in Bondi Beach, Sydney back in 1986. Its first branch in Singapore is nestled at the corner of Holland Piazza, which used to be the old Holland Road Shopping Mall – affectionately known as the Windmill Building. Ah, nostalgia. Interested to see how this Australian foray would fare against Nandos, perhaps its most obvious ‘competitor’. Considering how the Holland Village enclave tends to get crowded during the weekend nights, Oporto should be a welcome addition to the neighbourhood. If you do not want to queue for the restaurants in the area, there is now an alternative: just dabao some flame-grilled chicken and dine under the stars with your friends at the mini-park by the MRT exit. Just make sure not to leave behind any litter. The 30-seater restaurant has a good variety of seating arrangements, including a six-seater communal table, counter seats facing outwards for people-watching and even a few counter seats outside. The Flame-Grilled Portuguese Chicken here comes marinated with either the Original Chili or Lemon & Herb sauce in quarter, half and whole chicken portions ($6.90, $11.90 and $21.90 respectively). Diners have the option to choose between breast-and-wing or thigh-and-drumstick portions. Unlike at Nandos, there is no customising your level of spiciness here at Oporto. Other items include the Bondi Burger ($5.90 single patty, $2 per additional patty), Chicken Taça Bowl ($9.90) and Chicken Rappa ($7.90). There is a decent variety of sides available, such as White Rice, Spicy Rice, Chips, Crunchy Slaw and Grilled Corn which can be coupled with a drink to complement your mains ($2.50 – 1 reg side & drink, $3.50 – 1 large side & drink). Sauces such…
Situated in one of the shophouses along 28 Wilkie Road is Twenty Eight Cafe, named after its location. While its exterior has European vibes, the interior is an elegant, minimalist-inspired space that can accommodate up to 60 diners. Tall ceiling, hanging bespoke lighting, green leafy plants with wooden furniture, definitely sounds like an “Instamgram-worthy” cafe for #ootd shots. At a first glance, their menu offers a small selection of food items (about 12 in total) that is commonly found in all other cafes, with a slightly higher price tag though. Some of the offerings include Egg Benedict ($18.90) which is pricey (for students around) and not that common these days, Common Breakfast ($22.90), French Toast ($16.90), Pasta ($14.90 – $19.90), Salad ($14.90) and Coffee ($4.50 – $6.50). As the saying goes, the early bird catches the worm. Interesting dishes such as Berrilicious Pancakes ($15.90) and French Toast ($16.90) are only available till 11.30am daily. From 11.30am onwards, the pastry selection on the menu is replaced by Finger Food such as Truffle Fries ($12.90) and Luncheon Fries ($12.90). I had the Cold Truffle Pasta ($19.90), a dish made of angel hair pasta, truffle oil and kombu. The first few mouthfuls of al dente pasta was cold and refreshing with distinct smell from the truffle oil. The taste could get a little boring halfway throughout the dish as there was minimal ingredients used, with not much variations in texture. The ordinary looking Indian Churros ($4.90) was actually the highlight. Instead of the usual dough used in Spanish churros, prata (Indian flatbread) was rolled into long shapes before deep frying and coating it with cinnamon sugar. With a crispy texture on the outside, light and airy texture on the itself, it was quite an addictive dish on its own. Espresso-based drinks such as…
[New Delhi] The newest offering from the Olive Group is a petite café that is housed adjacent to the iconic Olive Bar and Kitchen at One Style Mile in New Delhi. The Grammar Room is a welcoming and comfortable space that forms its own identity by being quirky and presenting mouth-watering food in a stylish yet casual setting. Literally the baby of the “house” that A. D. Singh and team has built, The Grammar Room gets the backing of the Olive brand name along with that initial push into the big bad competitive culinary world. However, it manages to tap into the zeitgeist of the ever-changing food industry with its innovative seasonal menu and the aura that it aims to generate by focusing on good food. Summery, pretty, inviting… were some of the words that ran through my head upon entering the restaurant. Even with limited area, there was a sense of openness to the café that was attractive. The little patio on the outside that overlooks the forest is guaranteed to be in demand especially during the cool winter months. Then there is the menu which is limited to just one page, full of options that appeal to the healthy and those that love to indulge. The Grammar Room is an all-day restaurant that juggles multiple personalities. From being the hippest breakfast place in the city to an artisanal coffeeshop, it is a great place to have the perfect lazy lunch or after-work drinks with friends. The interiors of the The Grammar Room are cosy, homely, and simply alluring. Large windows let in ample light from both sides and there is a conscious attempt to make the surroundings green with potted plants on tables and as part of the décor. Quirky is the name of the game and it…
“Dirty” Swiss Roll? This is essentially Ah Mah Homemade Cake’s new creation – a Design-Your-Own Blanket Castella Roll. (Click PLAY to watch the making of the “Dirty” Swiss Roll.) Remember the Taiwanese-style Castella Cakes that were all the rage? Curious onlookers would watch cakes being baked, flipped and turned, while being enticed by the aromatic egg fragrance. Ah Mah Homemade Cake is now the largest Castella Cake chain in Singapore. To be honest, I didn’t know they already have 14 branches… and counting. You can find their outlets at malls such as Tiong Bahru Plaza, Plaza Singapura, VivoCity, City Square Mall, Seletar Mall to JCube. There is a branch at Changi Airport Terminal 3 as well. Didn’t realise till I walked to the side nearer to Crown Plaza Hotel. Checked: It is possible to ta-bao a Castella Cake over to a nearby country, but it should be consumed very soon. Design Your Own Blanket Castella Roll This is said to be Asia’s first ever, the version 2.0 of the Castella Cake. Each is priced inexpensively at $2.50 for one, $6.90 for box of three. The new product looks like a Swiss Roll, made with the same ingredients used for the base of Ah Mah’s Castella Cakes. Prepared purely with milk, eggs, and quality flour. No added water, preservative, colouring or even butter; and also contains less sugar. Similarly, the Rolls are made and baked daily in-store, to ensure quality and freshness. The cake bases come in three different flavours: Rich Chocolate; Fragrant Pandan and Earthy Sesame. Mix and match them with different spreads and toppings such as rushed nuts, roasted mixed sesame, chocolate rice, coconut flakes and crispy crêpes. There is a small additional charge depending on the toppings you pick. As for the spreads, there are four to choose…
“Dirty” Swiss Roll? This is essentially Ah Mah Homemade Cake’s new creation – a Design-Your-Own Blanket...
Love it or hate it. Insane or instagrammable. What is your first reaction when you hear...
Looking for quality dim sum and exquisite Cantonese food? Hua Ting Restaurant at Orchard Hotel can...
“Tian” in Chinese means heaven and that is exactly where Chef Vikramajit Roy takes you with his food inspired from far-off regions of Asia. Open only for dinner service on all days with the addition of lunch on Sunday, the restaurant has......
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Put seafood and buffet together, and I am sure many faces will light up with tummies growling. Plaza Brasserie at PARKROYAL on Beach Road is having a “Seafood Fiesta” from now till May 31, and this is not just any ordinary seafood buffet. Other than the usual crowd pleasers...
![[Closed] Beanstro Takashimaya – New American Restaurant by The Coffee Bean & Tea Leaf](http://danielfooddiary.com/wp-content/uploads/2013/03/beanstro4.jpg)
The Coffee Bean & Tea Leaf coffee chain has opened another new American concept restaurant at Takashimaya – Beanstro. I wished the name sounded more hip. But it is “Bean” and “Bistro”- get it? The first Beanstro is at Marina Bay Sands, known to many of my friends to...
![[Closed] Alfero Artisan Gelato Lor Kilat - I Can Believe It's The Best Gelato In Singapore](http://danielfooddiary.com/wp-content/uploads/2013/03/alfero_gelato1.jpg)
Fellow food blogger Jason Sim from “For The Love Of Food” concurred that Alfero Artisan Gelato is his best in Singapore. In his final blogpost, he wrote, “Don’t believe, then you got to try it to believe!” For those who have yet to try out this “best gelato” in...
Can’t believe that I had never dined at Gordon Grill, which has been established since 1963. That makes the restaurant half a century old! Located at the Goodwood Park Hotel, Gordon Grill is unexpectedly under the radar, at least for the younger generation, when it is so full of...
Throw a stone in Hong Kong and you are likely to hit a Dim Sum place. Most would be of reasonable quality, unless you are really in bad luck. If you are in search for somewhere you can drink as well, Dim Sum Bar at Tsim Sha...
Matcha (or maccha), the fine powder green tea has found its way to Singapore as the next possible food fad. Look at the number of Matcha related restaurants and cafes opening up – Tsujiri, Nana’s Green Tea, Maccha House. We love them in almost all kinds of food, from...
![[Closed] RS Deli – Sedap Chicken Satay and Beef Rendang Burgers](http://danielfooddiary.com/wp-content/uploads/2013/03/rsdeli1.jpg)
People go to RS Deli mainly for two things – For their sweet garlic emping crackers, and Nasi Lemak Burger. Even as a bottle of the Indonesia crackers go at $18, they are usually quickly snapped up during festivals. Only because they are from the famous Rasa Sayang brand....
There has been a Facebook Page to “Boycott Jollibee Singapore” and posts on TR Emeritus to “Boycott-Pinoy-first business”, gathering lots of comments, many of which are insulting to the Filipinos and other foreign labour in Singapore. I know this may anger some people, but I find the page, posts...
JAAN has been awarded 1 Michelin Star in the Singapore Michelin Guide 2016 The current Chef de Cuisine is Chef Kirk Westaway – winner of the S. Pellegrino Young Chef 2015 for Southeast Asia. The previous Chef de Cuisine Julien Royer has left to open Odette at National...
Word has it that Malaysia’s Ipoh makes the best hor fun, kway tiao and ‘tau gay’ (bean sprouts) due to its karst limestone mountain mineral water – the horfun will end up smoother, and sprouts grown from the spring water will be juicy and plump. You may be surprised...
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