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hushpuppy
This is hushpuppy living in Sengkang. I am a enthusiast in the land of foodies..., work in Orchard. I like to hang out in Orchard, Punggol. Japanese, Thai, homecook are my favorite cuisines. I also love Hawker Centre, Restaurant, food and Seafood, Steaks and Grills, Chicken Rice, junk food.
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Showing 31 to 35 of 132 Recommended Reviews in Singapore
wallychel
484 Review(s)
Level 4
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Categories : Chinese | Rice

Claypot Bee Tai Mak, $4

Claypot Bee Tai Mak, $4

 
I first came to know the existence of this stall after reading 8 days New + Noted! They only sell one dish, which is the Claypot Bee Tai Mak and they describe it as a "KL-style Hokkien mee with an egg". I knew I had to try it soon! The stall is very conveniently located near Lavender MRT station. Exit B, walk along Horne Road and make a left turn into French Road and look for Tai Sun Eating House. Pot Shop Boys is one of the stalls inside the sheltered hawker. There is also a carpark just opposite the hawker for those who drive. I ordered 2 bowls and was served around 5 minutes later, very efficient! I quickly snap a mandatory shot of it and tucked right into savouring the delicious looking bowl of bee tai mak! True enough, it was so yummy!! I literally felt like I can have another bowl! Besides the bee tai mak, the other ingredients included an egg, meatball, prawns, mushrooms and cabbages. I really love the blend of those ingredients and bee tai mak mixed together with their specialty sauce. I will most definitely come back here again! smile
 
Recommended Dish(es):  Claypot Bee Tai Mak
 
Date of Visit: Sep 14, 2013 

Spending per head: Approximately $4(Dinner)

Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 5  |  
Clean
 4  |  
Price
 4

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mycc
217 Review(s)
Level 4
Value for money ramen place! Smile Sep 13, 2013   
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Categories : Japanese | Ramen

Please visit http://www.makeyourcaloriescount.com/2013/09/sg-ramen-bar-suzuki-search-for-best.html for full review.

Having returned to Singapore, I learnt from my colleagues that we have a similar ramen craze like that in Hong Kong. With my last bowl of calories worthy ramen from Ichiran, I had since been struggling to find the next best challenger.

Receiving strong recommendations from several colleagues, we thought that Ramen Bar Suzuki would be a close contender. Can they survive the ramen test?

Let us find out!

 
Arriving just after 12pm, a queue was already in sight. It seemed like the customers who obediently formed the queue are regular patrons since they were busy scribbling their choice of ramen and toppings on the order chit located at the front of the restaurant.Unlike Ichiran which only served one type of Tonkotsu ramen with choice over the types of toppings, the menu here had a wider range of offerings. There was the Pure White Tonkotsu Ramen (S$12.90/-), Jet Black Pig Bone Ramen (S$13.90/-), Spicy Tonkotsu Ramen (S$15.90/-) and various others.

The choice of toppings were similar ranging from flavoured boiled egg (S$1.50/-), black fungus (S$1/-), Yaki Nori Seaweed (S$1/-) to having extra protein with pork belly char siew (S$3/-).We took our seats at the counter as they conveniently became available when our turn was up.By 12.30pm, the eatery was packed busy and full of customers with the main bulk of its clientèle from the offices around the Raffles Place area.

After seeking permission from the serving staff, I got myself shutter busy, oblivious of the ongoing buzz within the restaurant.Many argue that it is hard to find value for money yet calories worthy food around the Raffles Place area. With free flow of sides such as bean sprouts, sliced lettuce, hard boiled eggs and even white rice, could this just be it?It was rather disappointing though that despite waiting for some 10-15 minutes, the empty jar of bean sprouts remained the state it was. I was half expecting it to be filled having heard about how crunchy and addictive it can be.

On a fairer note, I succumbed to picking up the few miserable strands left in the glass jar. Given that it was free and offered free-flow, I should not be asking for more, but on this occasion, I actually wanted to ask for more, literally. It was crunchy and fresh, despite being soaked in a sesame based gravy.For that extra kick of fragrance, you could get it from the range of little plastic containers readily available on the tables, which even have garlic flakes for that added oomph! Just mind the burp, excuse me. Do not forget your free flow of iced tea to soothe that heat.

There is a mantra here at Ramen Bar Suzuki that details how best to enjoy your bowl of ramen.

1) Taste one spoon of the soup.
2) Eat the noodles fast before it becomes soggy.
3) Grind the sesame into the ramen for extra fragrance.
4) Want intensity and added richness? Sprinkle some garlic chips into the broth.
5) Toss in some petite pieces of fried pork if you ain't a weight watcher.
6) If the noodles ain't enough, get an extra serving! (traditionally known as kaedama)

Pure White Tonkotsu Ramen (S$12.90/++)I usually like my noodles a little on the hard side for that al dente touch and texture and this was served just to my liking. The char siew was tender and uniformly sliced to a fine thickness. Serving size was decent even for a guy and the takeaway was that beautiful broth. It was rich and certainly brought out the essence out of that pork bone. While it might not be the easiest task to draw comparison when it comes to broths, I found the one at Ichiran just a notch superior in terms of depth of flavours.

Do not be mistaken. The broth was brilliant but having tried one of the best ramens in Hong Kong and arguably Japan since it was a franchise from Japan, my benchmark of a good rendition is certainly at a high level. This somewhat lacked just that extra bit of oomph to make me swoon all over.

Pure White Tonkotsu Ramen with additional egg and seaweed (S$15.40/++)My dining companion had about the same with the additional toppings. I was disappointed with the egg which was supposed to at least have a semi-runny egg yolk but it seemed not too different from the hard-boiled eggs.

The sliced lettuce and remnants of beansprouts actually complemented the ramen beautifully adding an extra layer of crunchy texture to it. Oh well, do I hear five-a-day?Apparently a few of my colleagues are regular patrons and provided an interesting feedback which I would love to put to a test one day. The noodles provided during lunch time is typically less than that served for dinner for they believe that one should consume less in the day and a relatively larger serving in the evening. This might somewhat make carb sense because they do not serve the free flow rice during dinners.

For those working around the area, you would be familiar with the queue at Ramen Bar Suzuki by now, so if you fancy your bowl of ramen, do try to head there by 12pm to beat the queue and the overbearing afternoon Sun of course.

Quite frankly, I do not think there is much ambiance to speak of. Expect to share tables with strangers (or at least sit awfully close) if you are dining solo or as a couple and I would not really desire to stay long after my meal (at least in the afternoon).

On the service, I thought that the waiting staffs were polite and attentive. Please note that they only accept CASH, so remember to head down to the nearest ATM machine before joining the queue for your bowl of Tonkotsu ramen! Also, the standard practice is to submit your order chit to the receptionist, make your payment then get your table and last your ramen, in that order too.

Personally, I consider the price affordable and matched by a quality broth and ramen. I have my reserves on the toppings and free sides but that was partly due to the fact that they were either not quite up to standard or were not available. Having learnt that titbit on the varied portion size for dinners, I am now quite tempted to bring my lady next to give it a round two test.

Have we found the best ramen in town? Hmm..let us come back to this after trying a few other top picks! Stay tuned for our reviews!

 

 

 

 

 

 

 

 

 

 
 
Recommended Dish(es):  Pure White Tonkotsu Ramen
 
Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 4  |  
Clean
 3  |  
Price
 4

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Domokunn
100 Review(s)
Level 4
At Least an Alternative Smile Sep 11, 2013   
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Categories : Hakka | Coffeeshop

By 8pm, the famous 928 Ngee Fou Ampang YTF would have closed, this is the next alternative available just 2 doors away. You are allowed to choose more variety here, in fact you can also opt to choose the ingredients yrself just like the typical YTF stalls. You will always see the boss drinking beer in the shop with friends. Most of the workers are PRCs. The drinks are sold by them as well a separate smaller kway chup and braised duck rice offering. I was lazy and opted to leave them to choose for me a 1 person share, only requesting to hv more of the crunchy stuffs. When served, i was delighted with a plate of 2 tau kee, kang kong, brinjal, fried toufu, ngoh hiong, fish ball, fried wantan, bittergourd...pretty good variety i must say. And their sauce mix has definitely improved over time and i dun think they lose out to 928 alot. Its more to the saltier side though. Overall i rate it a good eat, can't exactly remember the pricing but it should be <$8 definitely.

 

 

 

 

 

 
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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The Chosen Glutton
124 Review(s)
Level 4
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Categories : Desserts and Cakes

Only recently uncovered, Cakes Literally is yet another addition to the already booming site in Farrer Park, no less an of-standard one. I’m not complaining, because food enthusiasts like myself just can’t get enough of cafes, can we.

 

 

 

 

 

 
The high contrast of colors exudes a simple yet sophisticated ambience. The pristine white urges you to sit down, unwind and have a cup of coffee and cake. Though they don’t house the most comfortable pieces of furniture, their warm hospitality and slow-dancing tunes make it all up. Run by a close-knit family, you can expect a fuss-free, rules-free kind of cafe-experience, while letting your hair down to sounds from artists like James Morrison and Colbie Caillat from their iPod (that was before a huge crowd of family, including children, came in and stole the mood away).

 

 
A few words can sum up what Cakes Literally offers – Coffee, Tea, Cakes. Not the most extensive, but hey, simplicity is the way to go now in this fast-paced society, isn’t it.

 
Latte ($4.50) :: When it’s coffee from Papa Palheta, you know it wouldn’t go wrong. Arguably the best coffee I’ve ever had, we further had another cup of Mocha ($4.80) just to fully satisfy our caffeine cravings since the brunch place we were at failed miserably. The Mocha was especially intriguing, as shaved Belgian Belcolade Dark Chocolate makes up the chocolate in the mocha. It was like in coffee heaven; high in acidity, aroma so sublime, and an overall impression that lasts.

 
Valrhona Flourless Cake ($7.50) :: Not only is it flourless, it is also gluten-free, and 100% self-baked. + Mousse + chocolate shards + cocoa + venchi chocolate caviar in belcolade shell. I love the semi-cake semi-mousse overall texture of it, where you can still get a good bite but a soft and smooth one. For the more intense chocolate lovers, go ahead and sprinkle the cup of venchi chocolate caviar over your slice of cake. But to be honest, maybe I have a high tolerance but it wasn’t unbearable at all.

 
Orange Almond Cake ($5.50) :: This, on the other hand, has a different texture all together. Surprisingly, I love the combination. It wasn’t as tangy as I had expected, which is good. Crushed almond is mixed in the cake itself, which I suspect gives the rough and grainy surface of the cake. While the flavor was satisfying, the texture did not quite float my boat.

I have no qualms that they will, like most small family-business, have consistent impeccable service. They’re constantly cheerful and approachable. If I am in the area, I wouldn’t think twice going through the glass door again.

Note #1: Only cash accepted.

Note #2: Prices stated are nett. No GST and service charge.

Note #3: They also sell whole-cakes.
 
Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 5  |  
Clean
 4  |  
Price
 4

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mycc
217 Review(s)
Level 4
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Categories : Japanese | Bakery | Café

We were privileged enough to be invited to the Grand Opening of Flor Patisserie at their latest outlet on Siglap Drive. Quietly tucked away in the residential estate, it surely required quite a fair bit of travelling for those craving for a sweet-tooth fix!

I always like to explore why a specific name was chosen for the eatery or business. 'Flor' is a Portugese word for flower and pronounced in Japanese as 'fu-ro-ru'. It symbolizes love, passion, beauty while the flower embodies the delicate balance of nature and beauty.

It was not our first try of Flor Patisserie's cakes though the last time we tried was a takeaway order. (Review may be found here) Flor Patisserie is essentially a Japanese-styled patisserie that serves authentic Japanese inspired French pastries. Chef Yamashita hails from Japan and brings with him over 20 years of experience in Japanese baking techniques and has spent a year and a half tailoring Flor's cakes to suit the climate and taste of Singaporeans. He draws his inspiration for cakes from flowers and translates the symbolic elements into dessert creations. It is then presented like the flower, a gift from Mother Nature, through the chef's selection of delectable and colourful offerings which resembles the life of a flourishing life garden.

With a clear understanding of the philosophy that goes into the making of these desserts, we were pleasantly welcomed by the hosts and some of the other invited attendees when we eventually find the hideout. It was surely a pleasure to meet up with some other foodies and invited guests and while it was a shame that we did not manage to speak to them much, I am sure there would be a next time to do so!

 

 
Once inside the simply yet clean and chicly decorated eatery, we were captivated by the cakes and pastries on display. Personally, elaborate furnishings somehow just came across as having the customers to pay a premium for the food served so this appealed to me just fine.

Avocado mousse with lemon jelly (Complimentary)

 
This certainly caught my attention as the name itself was pretty exotic to begin with. While we understood a little more from Heidi, the humble chef from Le Cordon Bleu who is responsible for these beautiful creations, we later learnt that this was a new offering yet to be introduced to the public.

We loved the rich flavours of the avocado but perhaps owed to the petite serving, the lemon jelly failed to shine as I could barely taste the zest of it. It was surely an interesting teaser but would require some further tweaking to the presentation before being launched as a dessert standalone.

Strawberry Shortcake (Complimentary)

 
There are too many versions of Strawberry Shortcake out there in the patisserie scene that we become spoilt for choice. If there was one thing to takeaway from this was that impeccable layer of sponge. It was light and fluffy yet maintained slightly moist which gave perfect foundation to build upon this cake. The cream was fresh and light and overall it was a classic cake done elegantly.

Coco Royale (Complimentary)

 
This did not quite live up to my expectation though admittedly I have a very high demand for chocolate cakes. It was an 'okay' chocolate cake in my opinion with the right amount of moisture within the layer of sponge and while we could taste the quality of the dark cocoa, it was somehow pedestrian as it lacked a breakthrough element to make it outstanding on its own. It lacked some texture or variety to give it a notch above and impress our palate.

Napoleon (Complimentary)

 
Personally, I find that there are three main elements to the Napoleon, being the puff pastry, sponge and the sandwiched cream. The one takeaway from Flor Patisserie's cakes and pastries was that you could not quite go wrong with their base bakes such as puff pastry and sponge for they ensure that the quality was top-notch before being served to customers.

With that, the Napoleon won us over, easily. The crispiness of the puff pastry left flakes all over the white table. Apart from the mess, it complemented the soft layer of sponge neatly with the cream. That divine combination of textures was good enough to make me fetch for a second round!

Marron Pie (Complimentary)

 
This was my first try of a marron pie but being made from Japanese chestnut, this pie was surely worthy of our calories! It consists of almond butter cream then baked in a crispy fragrant pastry bottom. This was like a hybrid of muffin and financier but we enjoyed that it was not overly sweet and yet flavourful enough. Could not get enough of those extra crispy pastry bits with a beautiful fragrance.

Despite being an invited food tasting session, I could not resist the other desserts on offer and started ordering away!

Mango Pie (S$6.95/-)

 

 
The name sounded too innocent for this was surely not your usual mango pie. Beautifully encased with a puff pastry base, the middle layer comprised cream and an almond-flavoured pastry similar to that of the marron pie tried. It was finally topped with some fresh mango fruit cubes and mango puree. It was a powerful punch of rich flavours in each mouthful and I especially enjoyed the variance in texture with the puff pastry, cream and the fresh fruit. The toasted bread crumbs was the icing which added just about another layer of texture to this awfully sinful dessert.

It might just be too much for one to finish this, which I imagine would satiate your appetite. I would recommend for this to be shared between two or three.

Exercise caution if you are a weight-watcher for this is a calories-laden dessert, no doubt.

Earl Grey Chocolate (S$6.95/-)

 
At first glance, I readily assumed that this was the classic Mont Blanc but it was when I asked for cake recommendations from Heidi did I cast a second look at this. Earl Grey Chocolate - now I was pretty sceptical about it but since the chef championed it, there was no way to resist giving it a shot.

 
If there was one word to describe, it was sublime. The flavours worked harmoniously with each other, starting from the rich earl grey taste that lingered, chocolate chips, layered sponge cake and the fresh banana fruit nestled in the centre of the cake. What surprised our palate was the addition of crunchy chocolate biscuit bits hidden between the layers of cream and chocolate sponge cake. There was a lot going on with each mouthful and the flavours were rich and bold to say the least but this was really a winner.

Yuzu Green Tea Cheese Tart (S$3.40/-)

 
It actually came across more of a cheesecake than a cheese tart but that was beside the point. Served frozen, it was a well-received treat on this hot afternoon! You could just taste the premium matcha used in the making but the slight let-down was that the yuzu taste was barely evident. The takeaway was rather more of a good matcha cheese tart.

It was mentioned to us that Flor Patisserie are working on bringing in some really good coffee to complement their current offering of cakes. They also have a good range of tea but being a coffee person, that unfortunately did not quite entice.

On the whole, we enjoyed the high quality cakes which were made of natural and fresh ingredients. Flor Patisserie does not use baking powder, artificial rising and softening agents, stabilizers or preservatives. The soft and moist sponge cakes especially were owed to the natural aeration of eggs being whipped to their full peak.

We thank Flor Patisserie for the invite and the sharing session by Heidi on their pastries and future developments. I firmly believe in their tagline which is 'If we won't eat it, we won't serve it'. Certainly looking forward to this outlet being their R&D branch where we should expect more creations underway!

For those who live and work in the Central like us, you could always drop by the branch at Duxton, Funan or Taka to pick-up a few calories-worthy cakes!

For full review and more photos, please visit http://www.makeyourcaloriescount.com/2013/09/sg-flor-patisserie-cakes-worth-travel.html
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 5  |  
Clean
 4  |  
Price
 4

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