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.

We were on our way to AMK Hub for a movie in the evening but was way too early so decided to have lunch first elsewhere nearby.

Topped with thick gooey satay sauce of mild spiciness, underneath it , are white springy rice vermicelli, Kangkung which was crunchy, chewy cuttlefish , and lean porkslices which was a little tough (but will be fine after mixing with the peanutty satay sauce) , well cooked cockles and one piece of miserable prawn. Overall it was oily and too much of the greasy sauce can get sickening to digest. I’ve had better elsewhere so probably buy from this stall unless due to location convenience.

Our next food hunting in Tiong Bahru brings us to try this stall’s Chwee Kueh that I’ve heard so much about as I stay in the East area, so rarely come down to TB to try food.

White steamed rice cakes were bouncy, mellow tasting, and a subtle aroma is tempting. Topped with Chaipoh (pickled radish) and chilli which was spread evenly on all 4 pieces , the taste combined as you take a bite is a beautiful combination of “plain” and “savoury”.
My only issue with it is it’s a little more on the oily side, but I would definitely buy back again if I’m in the area and will remember to ask for less oil (press dry)