Recent Reviews

  • From DanielFoodDiary on Dookki Singapore

    I enjoyed the Level 2 Spiciness with 1.5 spoons of Tteokbokki Sauce, 1 spoon of Dookki Sauce and 0.5 spoon of Gungjung sauce which was quite manageable. The most interesting and my personal favourite tteokbokki was the sweet potato version that oozed out with every bite. Korean ramen (sans the ultra spicy packet), sweet potato noodles, Vietnamese noodles are available to add into the hotpot and soak up all the “zhup” (sauce). While the hotpot reminded us of a budae jjigae, the overloading of carbs from the tteokbokki and the ramen, and the lack of spam could be a little heavy for most people. Read full review. +

    2017/04/21 at 4:11 pm
  • From EatBook on Dookki Singapore

    …Dookki is a one-size-fits-all solution that combines both tteokbokki and kimchi fried rice in an all-out carb buffet. DIY restaurants are always a blast, and the best part is sharing the fun of cooking your tteokbokki feast. As that one person in the group who’s not a fan of spicy food, I did find the spiciness rather daunting. It would have been perfect if Dookki had a split-pot option for two types of sauce bases – like in steamboat restaurants. Additionally, there could have been more options for fresh meat such as chicken or beef, rather than just processed ingredients. Read full review. +

    2017/05/03 at 3:59 pm
  • From SethLui on Kampung Corner

    The Breakfast Burger is a tall stack of toasted buns, a hash brown, fried luncheon meat, crispy bacon, and a sunny side up egg; all of which are sitting on a bed of thick and seasoned straight-cut fries. If that doesn’t sound like a heart attack – I mean, a hearty, indulgent meal… Then I don’t know what is. This burger does not include any cheese and I’m glad it doesn’t, because the runny egg yolk coats the rest of the ingredients as you take a bite, which really makes the dish come together. Read full review. +

    2017/05/05 at 12:24 am
  • From GNineThree on Boru Boru

    Another bowl which captured our hearts with its bold flavours was the 48 Salmon Boru with Triple Egg. The aburi salmon was done right, slightly cooked on the outside with a pink centre, and paired splendidly with the rich, creamy mentaiko (pollock roe) sauce. The best part of the bowl was definitely the warm, fluffy rice beneath the salmon and its delightful oil. Read full review. +

    2017/05/21 at 6:12 pm
  • From TheChosenGlutton on CLOSED: The Disgruntled Brasserie

    The 4th course comes as a choice of main course from a list of five. The Roast of the Day was, to our contentment, one of our favourite cuts – Ribeye Steak. We were satisfied with the tender piece that came with a natural hint of sweetness; one we can have sans sauce. On the other hand, the Carbonara Taglierini was in our opinion, overpowering and over-the-top. The parmigiano reggiano crusted egg was a nice touch but the whole dish was overly cloying despite the presence of streaky back bacon, kurobuta ham and Farmer’s smoked bacon. This is especially so after the equally palate-heavy small plates before the main course. Read full review. +

    2017/05/22 at 4:50 pm
  • From MsHannahChia on Gonpachi Ramen

    The bowls of ramen were decent and the ingredients were considered generous given for the amount charged. Personally, I like the miso one more as the Kakuni melt in the mouth and the broth was not so heavy handed on salt. For those who like to try something more interesting, you can order the Smoked Duck Chashu Ramen or the Seven Wonder Ramen which a fellow foodie considered them as reasonably priced. Read full review. +

    2017/05/26 at 4:28 pm
  • From RoamingAndRavenous on Chef's Table by Chef Stephan Zoisl

    What a start. This was followed by the mind-blowing Italian burrata that came with toasted pumpkin seeds, parsley oil & salty Iberico ham. Simple ingredients, wonderfully sourced & perfectly balanced. After this came a knockout fish dish … The whole experience really is memorable. It’s a great concept, with first-class food, served in an innovative, modern venue by staff that really care & take pride in everything that is coming to tables. Read full review. +

    2017/05/27 at 4:25 pm
  • From EatBook on Ri Ri Hong Mala Hot Pot 日日红麻辣香锅

    The first few bites were manageable till I made the fatal mistake of stopping and taking a photo. The second I paused, there was a slow gradual burn at the back of my throat, and suddenly all I could let out were painful wheezes. Even though the spiciness was turning my mouth into a furnace, the ma la hot pot was still highly addictive – I kept going back for more. Read full review. +

    2017/05/30 at 8:57 pm
  • From HerPenAndFork on Atmastel

    The other tie for favourite was the San Daniele DOP pizza – prosciutto ham with the shaved Grano Padano DOP cheese pieces. The ham might be too salty for some on its own, but this is less so when eaten together with the light crust. This will be a safe choice for all palates … The Portuguese egg tarts on the menu may seem out of place at an Italian place, but this was a pot of liquid gold… Read full review. +

    2017/06/04 at 3:54 pm
  • From IngredientsOfHappiness on The Malayan Council

    Its signature Ondeh-Ondeh Cake was this unbelievably fluffy and creamy confectionery that had just the right amount of sweetness from its gula melaka filling. I particularly loved the cream parts (they seem to have been whipped, felt quite airy) and the coconut flakes. Definitely memorable I’d say – I’m salivating now just thinking about it. Read full review. +

    2017/06/04 at 4:05 pm