A place with ambiance and vibe of a typical Bangkok bar but in doesn't want to fly overseas just visit Tawandang. We had their signature dish Deep Fried Pork Knuckle, it was so visually tantalizing that we dig in without snapping a picture. Fried till crispy crackling pig skin covered the moist and succulent meat in it. Served with sour fermented cabbage and buttery mash potato. A generous amount of sweet and tangy Thai chili was given as a dipping for this dish. With light coconut scent the Thai Fish Cake was bouncy and chewy. Pancake look a like fish paste packed with spicy and aromatic Thai spices, Scrumptious.
We ordered their House brewed lager beer, with hops pleasant aroma and mild flavor we drank rounds after rounds without thinking of the beer belly that’s going to pop up the next day.

I’m a big fan of fungi, I go for places with good mushroom dishes like Prego.
Funghi Misti $32, Crusty base with strong woody aroma topped with succulent assorted mushrooms,cheesy mixture of asiago and mozzarella cheese and drizzled with the earthy smelling truffle oil.
Penne Tartufate $32 – Cooked al dente pasta tossed with toothsome wild mushroom and luxurious truffle cream sauces, Delicious.
Zuccotto fantasia $14 – Sweet and robust alcoholic kahlua ice cream covered with sandy chocolate cookies crumbs giving the smooth and silky ice cream a different texture. This is what a call a sexy dessert.
If you are a fan of fungi like me, you must check this place out.

Was shopping around Bugis+ and saw this fancy looking café with a striking logo name that screams. The service was a little slow as we waited outside for a while before being noticed.
We ordered Surf’n’Turf ( black pepper beef steak), Hotplate Mega Chicken Leg with nissin noodle , Cream of mushroom soup and Mango Sago

Cream of Mushroom Soup was a little diluted and although there were mushroom bits, but little to none of mushroom taste.

Hotplate Mega Chicken Leg caught my attention as the idea of nissin noodles sounds cheap but when the order came in , I was wondering what was that massive golden chunk sitting on top of the noodles ?! In fact what breed was it even to have chickens this big? The chicken leg was not only “mega” in size, but it was mega crispy and flavourful as well ,I could have my mouth full of this juicy meat and no room to pair off with the fried noodles in. The noodles taste average as after all it is out from an instant packet and it’s something I can make on my own at home.

The beef steak draped with smooth and velvety black pepper sauce (and this sauce is so fine that it doesn’t have any visible cracked pepper) and the steak was tender and juicy and being charred on the edges give it a nice occasional bitter crunch texture. The dory fish cutlet was nicely breaded and fried to golden crisp, and nicely laced with mayonnaise. Although compared to the beef portion it looks miserably small, but the taste was palatable.

Lastly the Mango Sago was also diluted like the mushroom soup as it’s not milky and the portion was little. They should change the shape of the bowl. It’s almost like a saucer.

Overall a pleasant experience with room for improvement.

We were in Geylang area, and decided to try something new and came across this Vietnamese Cuisine Restaurant. We were served and seated by friendly staff, and as I’m not too familiar with Vietnamese food so based off the staff’s recommendation , we ordered Beef Pho (pronounced as Fur/Fer?) with the meat cooked separately from the soup.

The soup filled almost to the brim, contains thin opaque rice noodles, meatballs, and a whole generous portion of assorted greens and garnishing that enhances the overall taste (According to my Vietnamese friend, he says usually has basil, coriander, mint, lime and onions) The beansprouts was isolated on another plate for us to pour into the soup but I don’t like raw/undercooked beansprouts so it was a considerate gesture for a better dining experience. The rice noodles was very mellow tasting and slippery, your chopsticks skills will be put to the test here. The soup was wonderful and savoury.

Visually appealing with contrast of colours, the beef was perfectly cooked as brown but not burnt, sprinkled top with toasted sesame that boosts the flavour and texture of the meat. The meat was tender and succulent, went really well with the pho.

This dish is highly recommended to anyone trying out Vietnamese food but may not appeal to people who doesn’t like heavy beef/grassy taste.

Checking out this area of stalls that have human dragon queues and I’ve heard of an uncle always seated while serving.

Pickled mustard in clear pork flavoured broth tasted light but with a tinge of saltiness (from the preserved vegetables) and all combined has a great strong aroma from prolonged boiling hours. Drinking the soup did not make me feel thirsty at all, which means there’s little or none MSG (MonoSodiumGlutamate).

Pork intestines were well cleaned and did not have any unpleasant tastes of innards. Usually these are cooked and with chewy texture, however for Koh Brothers’ , it was soft and tender. As lean meat was main choice of pork cuts instead of pork belly, eating from this bowl did not have the “gelat” / “greasy” aftertaste. Pork balls were firm , bouncy , tasted even better with the chilli dip. This is truly a great dish and worth queuing for.