Artichoke Pizza Restaurant ’s Harissa Prawn Pasta was a standout. Juicy prawns sat in a rich, herbaceous green harissa cream sauce with a nice smoky-spicy kick and fried onions for extra texture. The pasta was well-coated, and the sauce had that addictive balance of heat, creaminess, and fresh gre

Shinrai ’s Salmon Yukke was a fresh, vibrant starter. High-quality raw salmon prepared in a classic yukke style which is lightly marinated, seasoned with sesame and savoury notes for a balanced sweet-savoury kick. Wrapped bites of the silky, flavourful salmon in the crisp seaweed sheets added a ni

Ramen Story Japanese Restaurant by Jinggho Shokudo ’s Signature Chicken Paitan Ramen was a creamy, comforting bowl that hit the spot. The rich, milky chicken paitan broth was smooth and full of pure chicken flavour, elevated with a touch of white truffle for subtle earthiness and aroma. It felt l

Seiwaa Okonomiyaki & Teppanyaki Restaurant ’s Tom Yum Okonomiyaki was a clever fusion — the tangy, sour Thai tom yum flavours blended well with the classic sweet-savoury okonomiyaki sauce, mayo, and bonito flakes. The cabbage-packed pancake had good crunchy texture and the sour notes cut throu

Bibim Deli (Suntec) Korean Restaurant ’s banchan were fresh, well-seasoned, and varied in texture and flavour — from savoury and spicy to tangy and crunchy. Options often include things like spicy grilled octopus, japchae, kimchi, kimchi pancakes, soy-marinated eggs, braised meats, stir-fried vegg

Mensho Tokyo’s Signature Toripaitan was a luxuriously creamy chicken broth that’s rich yet not overly heavy, with a pleasant sweetness and depth. House-made wavy whole-wheat noodles had excellent chew. Toppings were generous and premium: smoked pork, duck, and chicken chashu, plus king oyster mushr

Udon Shin Singapore Japanese Restaurant ’s Carbonara Udon lived up to the hype. Thick, bouncy, and perfectly chewy handmade udon in umami-rich dashi, mixed with grated parmesan, a slab of butter, and a raw pasteurised egg to create a luxurious, creamy sauce. Topped with a generous piece of crispy

📍Ramen Soshiji’s Ginger Shoyu Ramen stood out as the unique star. A clear, umami-rich broth from pork bone and vegetable stock blended with housemade shoyu and fresh ginger, delivering a clean yet deeply flavourful soup with intoxicating ginger aroma and subtle sweetness. Springy, slightly thick no

onggii ’s Seafood Soft Tofu Stew (sundubu jjigae) was a bubbling, flavourful bowl with silky soft tofu, a mix of seafood, and a mildly spicy, savoury broth. It wasn’t overly fiery, letting the natural sweetness of the seafood and the creamy tofu shine through. Served hot and satisfying, it paired

Dumpling Darlings (New Bahru) ’s XO Prawn Noodles delivered rich seafood flavours. Springy egg noodles tossed in a savoury XO seafood sauce with soy tare, featuring a briny, slightly spicy umami depth (with notes reminiscent of hae bee hiam). Fresh, sweet prawns stood out, while toppings like frie

📍Jia Xiang Mee Siam at Red Hill Food Centre The bowl of mee siam came loaded with toppings: springy rice vermicelli in a lightly sour, gently sweet, and mildly spicy tamarind-based gravy, finished with a hard-boiled egg, tau kwa, tau pok, bits of omelette, chives, dried shrimp, crispy fried cro

Liu Lang Mian Noodle Bar ’s Signature Chilli Mazesoba with Duck Chashu stood out. Springy wheat noodles tossed with chilli crunch, pork lard, nori, onsen egg, bamboo shoots, spring onions, crispy shallots, and wanton crisp created a complex, addictive mix. The chilli brought a pleasant spicy kick

Ng Kuan Chilli Pan Mee Thomson ’s Signature Chilli Ban Mian came with springy, chewy noodles coated in a fragrant, mildly spicy chilli sauce, topped with minced meat, crispy fried garlic slices, aromatic shallots, ikan bilis, and a soft poached egg. Mixing everything together created that classic

noci ’s Cacio e Pepe has creamy cheese sauce clung beautifully to the house-made pasta strands, with a balanced kick of fresh black pepper that lingered nicely without overpowering. The pasta itself was springy and silky. Simple ingredients done right, with a bit of textural interest from garnish

Ming Fa Teochew Noodle House (Upper Thomson) ’s Squid Ink Bak Chor Mee noodles were springy and well-tossed in a fragrant, mildly spicy squid ink sauce that had a nice umami depth and a pleasant tingly heat that built with each bite. The thick, slightly grainy sauce clung well to the noodles w

Little Tokio ’s skewers, garlic fried rice, and salmon furikake made for a solid, satisfying izakaya-style meal. The skewers were juicy and well-grilled. A mix of chicken, mushrooms, and other options came out with good char and flavour — not dry, nicely seasoned, and great for sharing or snack

DJDH Ramen Restaurant (Da Jia Dou Hao) 大家都好 ’s Signature Ramen features their original created broth — savoury and well-balanced with herbal note without being overly heavy or greasy. The noodles had a good chew that held up till the end, and the pork shabu, dumplings, and onsen egg toppings optio

Donsadon (Main Branch) ’s Black Pork was excellent — juicy, flavourful, and true to Jeju’s premium black pork reputation. The pork had beautiful marbling and a rich, savoury taste with that signature sweetness and depth. Grilled to perfection, it stayed incredibly tender inside with nice crispy ed

Myeongjin Jeonbok Abalone Restaurant ’s Abalone Stone Pot Rice was a highlight. Tender slices of abalone mixed into hot stone pot rice with a bit of seasoning and perhaps some innards for depth. The rice got that perfect crispy scorched bottom (nurungji), while the abalone stayed juicy and sweet.