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Like a true traditional ramen shop, Tonkotsu King does not have many options. Essentially, what a customer has control over is the saltiness and oiliness of the pork-based soup, with an additional option of choosing various sauces (black or red) to add spice. The newly-initiated should go for "normal" levels of saltiness and oiliness in a plain Tonkotsu soup base, which might be too strong compared to other eateries. This is how ramen's supposed to taste though. For subsequent visits, the "strong" levels are worth venturing into.
Upon receiving the order, the amount of fats floating within the soup might be shocking for the faint-hearted. Don't fret though, the fats add richness to the soup. Forget momentarily about cholesterol and sodium content; this is one of the best bowls of ramen you're gonna get in Singapore, so enjoy yourself and eat up. While we're on the topic, the soup is exceptionally thick, and for lack of a better word, "creamy". It tastes as though a live pig was thrown squealing into a pot of boiling water, and kept there until its flavour has thoroughly infused every water molecule. The broth is definitely a hard-hitter and takes no prisoners. When compared to some of the ramen we had in Japan however, Tonkotsu King's broth is more reliant on oil to bring about its heaviness and taste, whereas ramen in Japan was less oily but still more substantial and flavourful -perhaps due to the differences in pork quality, the duration of boiling or the amount of pork actually used. With that caveat aside, Tonkotsu King's broth is definitely one of the best you can get locally...
Visit http://freshffm.blogspot.sg/2015/10/tonkotsu-king-jewel-in-king-keisukes.html for our detailed review with photos!

Visit http://freshffm.blogspot.sg/2014/01/triple-os-orchard-towers-mckiller.html for full review with photos!

Lets talk burgers. Many of us, myself included, probably identify this food with the image of a McSpicy, BigMac or even the Whopper . No doubt, these are yummy-licious in their own way, but there's just something rather unromantic and unrefined about eating these "fresh" off-the-production-line, chemical filled and re-heated upon order burgers. Sure, there are many restaurants out there that serve different burgers, but nothing in singapore quite captured the essence of an actual, unique burger joint for me. That is until we tried Triple Os, and for anyone who wants to skip the details, let me just sum it up for you right now: IT'S REALLY GOOD.

The burger, like all the other burgers here, were a little bit on the expensive side but you do get your money's worth in it's incredible taste. The burger is centered with a tender and crispy fried chicken which bursts with great fragrance and flavour on every bite. On top of it was a slice of cheese which looked scrumptious and two slices of bacon; and below was a serving of crisp, fresh lettuce.

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What’s most striking about this bowl of noodles is its deceivingly simplistic exterior. It really doesn’t look like much. The cloudy soup (a hallmark of a well-done bowl of ban mian) however is the first indicator that beneath its unassuming façade lies a dish of truly potent proportions. The ikan billis is flavourful, strong and crispy, and remains crunchy for a surprisingly long time while submerged in the soup (do try to eat it as soon as possible though –nobody wants soggy ikan bilis). I particularly enjoy digging for the egg yolk, and with its similar colour, find it akin to digging for gold. Indeed, it’s one of the highlights of my meal, with its tendency to explode in mouths of hungry customers, filling them enjoyably with warm eggy goodness infused with a fair serving of tasty broth.

For our full review with photos, please visit http://freshffm.blogspot.sg/2014/06/qiu-rong-ban-mian-great-noodles-great.html

Visit http://freshffm.blogspot.sg/2013/11/grasso-coffee-simeis-hidden-gem.html for a full review with photos!

Grasso serves typical cafe fare, with an assortment of drinks, sandwiches and pastries. My favourite drink here is the iced latté, which has a blend that is noticeably milder and less strong than other cafes. This isn’t to say that it’s flat however, because it’s very well-complemented with the milk used, creating a very smooth, clean taste, akin to a classic men’s dress watch. I feel that it’s a drink that fits into our coffee landscape very aptly, as most locals aren’t used to the strong-tasting brews of traditional espresso. In my book, I’d prefer a latté that’s a bit stronger while still retaining the same smooth quality, but this sits just fine with me.

Grasso also serves some very interesting ice blends, with beverages like English toffeenut and banana choccoffee amongst them, which cannot be found anywhere else. Generally speaking, I avoid ice blended coffees as I personally believe that their very nature –just a shot or two of espresso, masked by heavy flavourings –detract from the main gist of coffee. However, on the few occasions I’ve tried the ice blends, they taste pretty good. Whenever possible, they use fresh ingredients instead of simply using syrups as substitutes, which makes for natural-tasting ice blends (however natural a flavoured ice blended drink can taste). Grasso clearly takes a leaf out of the book of popular coffee chains by having these clearly youth-targeted menu options. I don’t like the idea of ice blended drinks masquerading as coffee sources (they are, but they aren’t true to the roots of coffee, which I take issue with), I won’t criticize them for it because here, they’re simply catering for the youth market segment. Furthermore, the ice blended drink options are creative and original, and add a nice dash of colour to the menu. I suppose as long as young people are introduced to coffee, it doesn’t matter what form it comes in, but they just shouldn’t mistakenly think that syrup-flavoured ice-blended drinks with a smidgen of coffee is coffee at all, and should gradually progress to more mature forms of coffee.

For the full review with photos, please visit http://freshffm.blogspot.sg/2014/06/matsuri-ramen-tasty-diet-ramen.html

Rich Soup with Tamago ($13.90)
Unlike the hard-hitting heaviness of pork-based broths, the chicken broth used here relied more on subtlety, with its herb-like undertones and spring onions creating a sweet fragrance. The flavour of chicken was unsurprisingly apparent too, though I did feel that even when taking chicken’s naturally lighter flavour into account, it remained just a bit too light for my liking.
The noodles were unusually curly, almost maggimee-esque, which I suppose is for the purpose of having more soup cling on to it, given the broth’s lighter nature. However, I felt like they were a little overcooked as they didn’t really provide much resistance to the bite.
For the full review with photos, please visit http://freshffm.blogspot.sg/2014/06/matsuri-ramen-tasty-diet-ramen.html