Kanshoku Ramen Bar

First spotted this Ramen Bar at Orchard Central but never has the time to try it. Then I saw another branch at Ion recently and the hubby was craving for Ramen so we went for it.

Founded in 2014 by close friends Melvin and Brendon, Kanshoku has since come a long way to create an experience that fulfills this ambitious intention.

It was lunch time on a Friday and to our surprise there was no crowd. But at about 1pm, the restaurant started filling up.

The waitress highly recommended the truffle selection of ramen in broth or dry. But we were preferred something simpler and so we ordered the crispy gyoza,  Signature Kanshoku Ramen and Flaming Hot Tonkotsu Ramen.

The pipping hot ramen was served in about 10 – 15 mins and the crispy gyoza came after the ramen.


The broth of the Signature Kanshoku Ramen is light and creamy. If you are used to the Sapporo styled ramen, this broth might be a little light. Noodles were springy, char siew was not too fat and lightly flavored. Braised egg is an add on item and it was cooked just right with a soft flow center.


Flaming Tonkotsu Ramen was not flaming at all. The spicy level is just mediocre. It seems to share the same broth as the Signature Kanshoku Ramen with chili paste added to it. 


Crispy Gyoza have crispy thin skins with generous filling of pork. When you bite into it, the juicy broth from within fills your mouth with great aroma. 

Kanshoku Ramen Bar is a place to go if you are seeking for comfort food on a normal day. Nothing fancy just plain comforting food.

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East Ocean Teochew Restaurant 

It has been ages since I dined at East Ocean Teochew Restaurant. It was probably more than 10 years or more ago when their restaurant was still in Shaw Centre. 

Last Saturday, the weekend left for me to shop before popping and before confinement starts, I went shopping with my brother. We walked past East Ocean and decided to try our luck to see if we can get a table since we were both craving for dim sum. Lucky we were, there were seats available. 

We ordered quite some food for the two of us. Century Egg with lean meat porridge, Carrot Cake, Steam Rice Roll with BBQ Pork, deep fried Beancurd skin with prawns, Siew mai, steamed royal cake and two cutesy buns, Mr Penguin and Panda.

The food came pretty quickly despite the restaurant being full and it is piping hot. Hungry as a cow, we forgot to snap a picture of the delicious century egg porridge. It was silky smooth and the lean meat reminded us of the good old days when grandma will salt them for ages and use them to cook the porridge. 

 The carrot cake was soft, fluffy with a little crunch from the radish and the waxed meat. White and simple looking but bursting with flavors with every bite.


Steamed rice rolls were thin and perfectly rolled with lots of BBQ pork in it. The texture of the rolls were lightly springy yet not too heavy. BBQ pork were fragrant with a little charred taste. The light soy sauce perfectly bind the taste of the rolls together. Mmmm….


Steam cake arrived in the wooden holder and when the lid was lifted, a strong sweet aroma filled the table. It was the smell of the brown sugar. Bro said it tasted like huat kueh. But to me it tasted more like the 白糖糕in the brown sugar version.


Siew Mai was unlike any other Siew mai that you will find in other restaurants. This was filled with succulent prawns and topped with roe and pea. Sweet tasting freshness from the prawns and it doesn’t make you feel sick even if you have two or more pieces.


The not too oily yet crispy and springy deep fried Beancurd skin with shrimps were awesome. Dip them into the vinegar dressing and it makes you want them even more.


Last but not least the two cutesy buns, Mr Penguin and Panda arrived.

Panda shaped buns was filled with peanut and sesame. Super yummy if you are a big fan of the two ingredients. 


Mr Penguin was filled with lotus paste with salted egg yolk and pan fried. As we were peeling the bun apart, the lotus paste started flowing out. Nice creamy texture and it is not overly sweet. Very good!

Going back for more of these traditional flavors? Definitely!

Ginza Kuroson

Woke up pretty early last Saturday as I had to head down to ICA to collect my passport. Headed down to Orchard to have a walk after collection. After walking around a little, hunger starts creeping in and I decided to take a look at the mall directory of Ngee Ann City while waiting for my other half to arrive. It boils down to Patties & Wiches or Ginza Kuroson as I have not tired either. So the hubby chose Ginza Kuroson and we never regretted spotting this gem randomly.

Ginza Kuroson has pretty nice and cosy decorations. The menu had an exhaustive selection of fish and beef. Ginza Kuroson has been supplying fresh fishes procured at fishing ports throughout Japan, from Hokkaido to Okinawa; in Tokyo. If not for the fact that I am pregnant, I would have gone for the sashimi set!

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As it was lunch and we didn’t want to take too much, so we ordered the Australian Ribeye set and the Somen Assorted Tempura. Every bit of the food tasted fabulous. From the salad to chawamushi to the meat and noodles. Even the small little cup of dessert tasted yummy!

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Appetizers for the lunch set

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Australian Ribeye Lunch Set

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Ribeye was cooked to perfection – every piece was juicy and tender with a light pink center.

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Somen with Assorted Tempura (Cold) – Somen was silky and springy

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Assorted tempura – Prawn, fish, chili, eggplant, etc. Crispy and not oily

Price of the food is reasonable for the quality you are getting. The only downside for us was the service. I was there at about 2pm and got seat at about 2.15pm and the restaurant manager wanted to take my order before I even sat down. So I just placed an order for the Australian Ribeye as it was limited to 15 portions a day. The moment I sat down and before my husband arrive, the waitress started bringing up the food. I told her I did not ask for the food to be served yet as I was waiting for my husband. Then the manager came and said but the beef is already on the hotplate. It is ridiculous that they started serving and cooking even before the guests have a seat or arrived.

If the service was a tip top better and more attentive, it will have been perfect. But otherwise, I will still return after birthing to give the sashimi a go.

 

Ginza Kuroson
290 Orchard Rd Takashimaya Shopping Centre #03-10 Singapore 238859
Tel: 6235-3785
Email: infotgk@ginza-kuroson.com
Opening Hours: Lunch 11am – 3:30pm (LO:3pm) / Dinner: 6pm – 11pm (LO:10pm)

Birds of a Feather

Birds of a Feather, a beautiful place to spend a lovely evening with friends. Nestled in Amoy Street, this resto bar is uniquely decorated with lush of greenery and woody furniture giving you a feel of being in a secluded garden or backyard.

As you enter, the long and huge bar greets you with dim and cosy lighting. Followed by the rows of tables along side. Every corner has a different setting which makes it a whole lot more interesting.

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Though a little shorthanded, the service crew tried their best to be as attentive as they possible could. One handed me a huge cushion to be placed behind my back for more comfort when he noticed I am pregnant. The other waitress that took our order was also very attentive in telling me how the food when be done and if I was ok with it.

And so we ordered a Crispy Gyoza with Truffled Soy Vinaigrette, Bird’s Signature Burger and Spicy Oriental Bolognaise. For drinks, they do not have a menu for the mock tail so the waitress ask for my preference of sourish or sweet and they will come up with something for me. The mister of course ordered a beer.

The drinks came quite swiftly after the order was placed and…..the mock tail was amazingly good. There were hints of passion fruit and lime juice with a dash of soda. Refreshingly good.

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The food took a little longer than expected, about 45 minutes or more despite the restaurant being not too crowded. The Crispy Gyoza arrived in a hotplate topped with crisy lotus root slices and cherry tomatoes with the Truffled Vinaigrette on the side. The juices from the gyoza oozes out as you bite into it filling your mouth with lots of fragrance from the tender pork and marinates. It is as flavorful itself without even having to dip in. The vinaigrette was a perfect pairing with the slight acidic vinegar and some light soy, give it a little boost in taste. “Mmmmm”…was what came out from my speech. However, to me, the skin is a little on the hard side.

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The starter came out pretty well and we were excited and hungrily waiting for our main course. The main course took another 30 minutes before they came.

 

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Bird’s Signature burger – a relatively thick and juicy beef patty with caramelized onions and melted cheddar topped with foie gras between two fluffy bread. It is accompanied by fried potatoes that was seasoned with spices and a small salad. The beef patty was cooked to perfection and so was the foie gras. Overall the taste was fair with not much surprises but that chili paste you see gave it a little omph.

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If you are expecting a classic bolognaise to arrive, you will be surprised to see this plate of Spicy Oriental Bolognaise. Angel hair pasta topped fried with minced meat sauce, sliced of sze chuan peppers, dried shrimps, kale, sliced cherry tomatoes and onsen egg with sprinkles of Parmesan cheese. That is what you will be getting. For me the angel hair pasta was way over cooked making it too soft, sticky and mushy. The minced meat sauce was nothing to cry out loud for. The crispy kale, tomatoes, peppers and dried shrimps did give the dish a little crunch. It felt like a plate of minced meat noodles from the market with a high end twist.

At the end of the meal, we decided to give the desserts a try as they look very interesting on the menu. So we ordered the Raspberry Granite and the Poached Pear. img_0994

Poached pear was served with snow fungus, longan and some flower petals with a scoop of caramel ice cream. Along side it was a decanter of syrup which gave the dessert an refreshing yet not too intense taste of citrus and a hint of spiciness from the ginger. It was yummy! The mister’s eye lit up after his first mouthful.

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Raspberry Granite – the combination of the dense Earl Grey Cake with a little almond nougat combined with whipped chocolate cream and raspberry sorbet sent me straight to heaven. A tad of sweetness, sourish and creamy textured swirled in my mouth which sends yum, yum, yummy signals to my brain! Superbly good!

Bird’s of a feather certainly have some really good and some fair dishes. We will definitely return with friends and I am so definitely ordering the Raspberry Granite again for sure.

 

Birds of a feather
115 Amoy Street #01-01
Singapore 069935

Facebook: https://www.facebook.com/birdsofafeathersg/

 

 

Capri Trattoria & Pizzeria

Tucked away in the quaint neighborhood of Binjai Park stood this really cosy Italian restaurant that serves pretty authentic flavors of Italy. Capri Trattoria & Pizzeria – owned by Fabrizio who has lived here in Singapore for over 20 years.

It was a random night where mister and I was craving for some true blue Italian food as the last time I was in Italy was November 2016 and now in the last trimester of pregnancy, it is almost impossible to go back to Italy for those goodie foodie. Did some googling and decided to give Capri a check and we were really happy to have made that choice and we will definitely be back again.

Fabrizio and his team made us felt very welcome when we entered the restaurant, gave us some good recommendations for food and drinks. So here are some of the food we ordered and they did bring me back to Italy (even my Italian husband says it is molto buono!)
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Zi Zai Vegeterian

Zi Zai 自在齋 Vegeterian is a vegeterian eatery serving up zi char (a Chinese food stall with the capability to whip up a huge variety of a la carte dishes on demand) dishes with all vegeterian ingredients. Which means you will be expecting to see lots of vegetables and mock meat (which are usually made from gluten). Zi Zai Vegeterian apparently has a couple of outlets with one in Yishun, another in Jurong and they might be having another one at Beauty World soon. Continue reading →