All Posts
/
Aug 16, 2026
A former Western kitchen chef left restaurant work to build a minced meat noodle around handmade fish dumplings, whole fried sole fish and a 8 hour pork broth.
Aug 15, 2026
Poached chicken is shocked in iced water for a clean, springy finish, while the rice is cooked in the poaching broth and paired with a hand-grated Cantonese ginger dip.
Aug 14, 2026
Chilled buckwheat noodles milled from a seventy-year-old Seoul recipe, served with a clear seafood broth built from fourteen ingredients and simmered overnight.
Aug 13, 2026
Every basket is cooked to order by a couple with decades behind the stove, from densely packed siew mai to fried carrot cake that stays crisp outside and chewy within.
Aug 12, 2026
The baguettes are baked in-house each morning and supplied to other Vietnamese kitchens across the island, filled with roasted pork, pate, floss and pickles.
Aug 11, 2026
The pork is air-flown from Japan, the cabbage washed in ice water and the broth simmered twelve hours, all prepared in-house by a chef credited with creating tonkatsu ramen.
Aug 10, 2026
Fruit and vegetables are tossed by hand through a shrimp paste sauce made from scratch, then finished with charcoal-grilled you tiao and freshly ground peanuts.
Aug 9, 2026
Zi char classics get reworked here, from cereal-crusted prawns to spinach layered with salted and century egg, all served at affordable neighbourhood prices.
Aug 8, 2026
Foral attap chee cheesecake, rotating single-origin beans, and a house flat white anchor the menu at this Queenstown café, Singapore's longest-running specialty roastery.
