The stall was located in North Bridge Road Market & Food Centre, walking distance from Lavender MRT station. Price ranging from $4 for the basic to $6 for the Treasure version.

Treasure Lor Mee ($6)
Bee hoon was the only choice of noodle as the rest were sold out. The serving was huge and packed with braised egg, five spice roll, braised pork belly and chucks of deep fried fish, topped with chill sauce and minced garlic.
A lot of liao in it. Tasted not bad too.

The outlet was quite small with limited dine in seats. To place order, select choices in the sushi or salad forms at the entrance. Do take note of the monthly special sauce or topping.

Maki Lemak ($8.90)
Crepe (egg wrap), Japanese white rice, Boiled egg, Shredded cucumber, Roasted peanuts and anchovies, Roasted desiccated coconut, Tempura otak, Shiok Sambal!
The maki roll was basically nasi lemak in roll. It really tasted like one. Could not really taste the otak in the roll. The sambal was yummy being sweet and spicy at the same time.

Big San Salad ($9.90)
Mixed Lettuce, Tempura Crunch, Yuzu Sesame dressing, Avocado, Steamed Ebi (Prawn), Edamame Beans, Roasted Mushrooms, Roasted Pumpkins, Sweet Corn
Although it was salad, it was quite filling. The small bowl of dressing was more than enough for the dish.



Tempura Enoki Mushroom ($3.90)
Served with Smoky Cheddar Cheese dip
The mushroom was crunchy. Best eat while it was hot else it turned mushy.


Miso Soup ($1)
Light in taste with tiny cubes of tofu and wakame in it.

The restaurant was located near the MRT station. The restaurant was stylish and modern in decoration. Although it was just 5pm, most of the tables indoor had reserved signs on. This month of May the restaurant was having 1-for-1 promotion for its pizza, when one signed up for its complimentary member card.

Black Truffle Pizza ($48++)
Mozzarella, Black Truffle, Fresh Buffalo Mozzarella, Grana Padano
Although the pizza crust looked thin, it was soft and chewy inside, similar to sourdough bread. The buffalo mozzarella was soft and spreadable. Nice smell of truffle oil.

Seafood Pizza ($38++)
San Marzano Tomato Sauce, Clams, Squids, Prawns, Garlic, Chilli Flakes and Parsley
The tomato sauce was a tab too sour for me, but it made up for the plentiful of juicy seafood around.

The restaurant took over the space formerly occupied by Restaurant Ember, and was headed by the couple team Australian Chef John Paul Fiechtner and sommelier Sally Humble, who used to own Thirteen Duxton Hill. It would be a pop up until November.

From Tuesday to Saturday, the restaurant offered lunch set priced at S$48++. The menu changes every day and will be prepared according to what chef Fiechtner buys from the nearby Smith Street market. Each day, the menu will be lovingly handwritten on a piece of paper.

1st Course :
Fermented Red Yeast Rice And Sugar Cane Crisp, Cod Roe, Margarine
The chef made used of the leftover fibre from the sugar cane drink stall to make the crisp. The black flakes on top was made of sugar cane ash. Interesting making of items that most people would throw away.

2nd Course :
Burnt Barley Porridge Shiitake, Prawn Head Butter
Never had barley that tasted savoury. Its umami.

3rd Course :
Whole Fish, Golden Pomfret
The serving was huge. The meat was firm and juicy. It was served with briny capers and Australian finger lime (Citrus australasica) on top, while sitting in a pool of buerre noisette. The juicy tangy lime burst in the mouth and added a touch of tart taste. The dish was served with celery root mash by the side. Never though having pomfret baked this way, since the chinese style is usually steam.

4th Course :
Fresh Curd, Long Bean, Sour Cukezz
Chopped long beans, charred burnt cucumber, thyme, basil oil
The cucumber did not taste like the usual. Although its skin was black, there was none of the bitterness. The curd was creamy and light, which went well with the crunchy vegetable.

5th Course :
Raw Pumpkin! Meringue! White Chocolate!
Pumpkin ice cream, pumpkin oil (its actually freshly squeezed pumpkin juice), burnt meringue, crystalized pumpkin seeds, topped with white chocolate shavings. The white chocolate was slightly brownish, and shaved on top, similar like truffle. The meringue was not too sweet nor bitter. Although it looked oily, but the dessert was more like rich and creamy.

The place was well known for its handmade kueh, especially the cabbage kueh. For Sunday morning, the queue stretched all the way to outside the outlet. Here one had to queue to place order at the counter before moving to the cashier to make payment with order in your hand. Do take note that the deep fried spring roll counter was separated. Collect your order only when you are about to make payment so that to ensure the spring roll would be light and crispy.

Soon Kueh 笋粿 ($1.20)
It was packed with shredded turnip, mushroom and dried shrimps, shaped like a moon.

Cabbage Kueh 包菜粿 ($1.20)
This was hot seller in the outlet which was a must buy for everyone here. Shaped like a ball, it was packed with shredded cabbage and dried shrimp, till bursting. The skin was thin and cut through easily with a fork. It was like a dumpling stuffed with the homecooked stirred fried cabbage in it.



Glutinous Rice Kueh 糯米饭粿 ($1.30)
I was usually not a fan of Rice Kueh, but the version here was packed with savoury mushroom in it which made it very taste. Instead of the usual pink skin, it was white skin with a pink dot. Inside also packed with soft chewy rice and soft peanuts.

Ku Chye Kueh 韭菜粿 ($1.30)
Similar to the cabbage kueh, it was shaped like a ball.

Yam Kueh 芋粿 ($1.40)
It looked similar to the Glutinous Rice Kueh, but without the pink dot.



Yam Paste 芋泥 ($7/ big)
Quite plain looking, so don't forget add the Ginko Nut 白果  ($3.50) to add texture. It was quite smooth in texture without too sweet.

Tapioca Cake 木薯糕 ($3.60/3 pcs)
It was still pipping hot when I grabbed a box. Although it was huge, it sliced through easily with a fork. Soft and chewy without too sweet.

Glutinous Rice 糯米饭 ($3.50)
The roasted peanut was packed separately. The simple looking dish was savoury with the rice holding its shape well.

Popiah 薄饼 ($1.60)
Freshly made upon order by the elderly aunty. Crispy outside stuffed with crispy juicy shredded  carrot, turnip, mushroom and dried shrimps.