Desmond Tan

I think I may have stepped into another holy grail of ramen. As the name suggests Mensho held its roots from Tokyo. I personally never heard of it but it seems to be on the michelin guide. Not too sure whether it means michelin bib or michelin star but any new ramen in Singapore is worth a try. The ambience is of a very high class setting with glass windows facing Stamford Road and tables set in a modern European setting. Very different from the traditonal ramen shops in Singapore. Looking at the qr code menu, they seem to serve cocktails which prob doubles it as a bar aside from a ramen shop. I ordered the signature toripan or chicken soup base. For me toripan in general not my cup of tea for ramen base but since it was the signature I definitely had to try for a first timer When my ramen came, I was surprised it a huge bowl of ramen heaped full of toppings. I could see sliced fried burdock root, spring onion shreds, two half centred cups of tamago with runny yolk with substantial portions of meat. There was a slice of medium rare wagyu, 2 slices of chicken breast and another slice of charsiew pork. The server provided a detailed description of how to enjoy the meal ie starting with the original tori soup then have a bit of the ingredients before stirring it up.the reason why was some truffle paste sauce was at the side. The soup was indeed flavourful. It was strong and robust with flavour not typical of a regular chicken base. The slices of meat was also on point . The wagyu was melt in the mouth, the chicken slices were moist and not dry. The noodles were curly and al dented but they resembled like a Japanese version of ee mee but a thicker version. Strangely enough it felt like I was eating a mini hotpot dish instead of ramen. The fried burdock strips resembled the tau kee or beancurd rolls it was a very filling and complete meal. If one feedback is would have is prob to omitt the truffle sauce as it sorts of overpower the entire soup dish. The soup itself is already very flavourful and there's no need to uploft it more. Will be back to try out their other variations of ramen. #menshotokyo #menshoramen #mensho #ramen #ramensg #whatiate #weekdaydinner

Feeling a bit jap today and went to milennia walk for dinner. this jap restaurant called nozomi served a variety of food from bento sets to sashimi to claypot rice( jap style) #nozomi #nozomijapaneserestaurant #milenniawalk

Just had family dinner at moon moon food, their 1st overseas franchise here in Singapore. I had this in Taipei 2 years ago and couldn't forget their overflowing large bowls of soups and spicy sesame noodles. And that's exactly what I had. We shared some of the lu wei or braised platters comprising of braised intestines, tofu and pork neck meat. Then came the mains of chicken with clams, chicken with green chilli, spicy sesame noodles, fried oysters and nappa cabbage with fish maw. We enjoyed the dishes to share amongst the family. Just like any new restaurants(especially since it's michelin bib) do expect.queues of around an hour. #moonmoonfoodsg #moonmoonfood #michelinrestaurant #michelinbibgourmand #foodies #foodiesg #foodpornsg #instafoodgrams #instafoodsg #whatiatesg

I vividly remember the days when I came to Far East Plaza during my younger student days. Back then being without any income and just relying on allowances and savings to get by, there was no splurging on expensive meals like cafes and restaurants. Instead what we students would do was window shopping and eating affordable meals. I was then introduced to this salted egg pork chop rice at New station snack bar. Having many pieces of fried pork drenched in the gooey salted egg cream sauce was something rather extravagant considering a cze char dish itself. Must alway top it up with a sunny side egg also. So combining all these brings about a burst of umami textures and flavours. I recall back then it was $5-$6 a plate. Now it's $8 without egg and $9 with one. How times flies just like the wallet space.. #saltedeggpork #saltedeggporkrice #newstationsnackbar #fareastplaza #orchard #orchardroad #czechar #foodie #foodies #instafood #instafoodiesg #instafoodies #foodporn #foodpornsg #whatiate #weekdaylunch

How do you stave off Monday blues? By loading up on carbs intake for sure. Salt & Shio by founder of sourbombe donuts has recently opened a pop up stall at the basement of takashimaya food hall sellng shio buns in both sweet and savoury fillings. I got to queue around lunchtime and amazingly all the sweet flavours were sold out. I guess monday blues depict more sugar intake then. Each customer gets to buy only 6 pieces regardless of flavours. I got 2 orginal shio, 2 truffle, 1 kombu and the green onion with chilli. Having wasted so much energy queuing i couldnt resist rewarding my efforts then to devour one by the fountain seating area. The green onion bun were chock full of chiopped spring onions and after just one bite i could feel an explosion of cool white creaminess oozing from the inside( in a non x rated way). It was a sweetened cream cheese filling that paired very well with the soft steamy salted buns. If you seen the prices yes its kinda ex, but my god those buns make me simply crave for more. Happily waiting to indulge in the other flavours over next few hours. This pop up seems like a test bed for the making of full fledged shop as given the founder's credentials there shouldnt be a need to do a mini pop up. But if a shop comes eventually sign me up a regular customer #shioandsato #shiobuns #takashimaya #takashimayafoodhall #takashimayabasement #shiobun #foodies #foodiesg #sgfoodies #foodpornsg #foodporn #instafood #instafoodies

Its a dark and overcast sunday evening. Family dinner tonight is at Fi woodfire thai at robertson walk. Stepping into this place reminded me of a pub or bar more than an actual restarant as all tables were high chair seats. Saw some customers brought tbeir yound kid along but they should be of age to seat on a hugh stool or cushion. We ordered a few of their dishes for sharing. Notable mentions inclide the moo ping pork ribs main dish and fried morning glory appetiser. One may also adjust the spicy level of the tom yum soup so ours at level 1 was not at all spicy. If there were some feedback was tbat the deep fried dishes were overly oily. We had the thai omelette and it was soaked up with grease. But overall still a good experience. And will be back to try their cocktails one day. #thaifood #thaifoodsg #fiwoodfirethai #foodie #foodies #foodiesg #foodporn #foodpornsg #instafood #instafoodies #intafoodporn

Located in a private enclave of condos along zion road is Jiak Kim House, a row of conserved shop houses which has been transformed into a modern Asian restaurant. We were here on a Sunday lunch to try out their restaurant week menu. It started off with a mini cheese bread with a mushroom foam soup, followed by the uniquely pernankan and local twist of mini tingkat savouries. Tingkkat is a traditonal food concept where cooked food are kept warm in multiple stackable tins prevalent in our local culture.t The tingkat items were deeply local like crab curry served in a kueh pie tee cracker, mini otah, crab cake and lamb croquette. The main of braised beef parts was also splendid. The beef pieces were cooked forked tender from tongue to short ribs to oxtail, definitely my favourite dish. We ended off with ondeh ondeh cake and a pink yuzu cream dessert. Was quite an uplifting meal for a weekend. Small complaint I had was the badly arranged table seating My seat was in between 2 sofa cushion gaps which forcrd me to seat awkwardly closer to my mum on the right ( mgmt do take note) #jiakkimhouse #modernasian #modernasiancuisine #diningcitysg #restaurantweek #restaurantweeksg #foodie #foodies #foodpornsg #foodporn #whatiatesg #instafood #instafoodies #instafoodiesg #instafoodgram #instafoodgrams

They say everyday is a good day and today is especially memorable. It's my wedding anniversary so the wife and myself are out for a good lunch. Here we are at claudine, a French style restaurant in the heart of dempsey hill. The food here is rather traditonal French bistro style food but elevated to a more fine dining concept. We had the traditonal mains like coq au vin and flank steak served with chips and bearnaise sauce. Food and service was good and we enjoyed our lunch there. The braised chicken was served as a huge chicken drumstick( i honestly never seen such a gigantic drumstick prob only in disneyland). It was braised well in red wine reduction and only a faint hint of wine could be tasted. The flank steak was also done perfect medium. Initially when the wife was served the steak, we thought it looked dry and uninspiring. However looks can be deceiving as we realized. The steak was soft and tender. The chef also sliced it 45 degrees diagonal to retain as much moisture and to avoid an overly chewy texture. Quite smart I must say. We ended the meal with profiteroles which was puff pastry encased in vanilla ice cream. A very memorable anniversary meal indeed. #claudine #claudinerestaurant #claudinerestaurantsg #foodie #foodies #foodiesg #sgfioodies #foodporn #foodpornsg #frenchfood #frenchfoodsg

Having a weekday brunch at this new cafe along east coast road. June coffee is famous for its instaworthy pasta and the mains did not disappoint. We had the rose rigatoni pasta and the truffle pasta. Although as simple at it seemed, kudos to chef cooking skills. The pasta was cooked just right and it absorbed the sauces well. Too bad we were dining with a baby and had to rush through the entire experience. #junecoffee #eastcoastroad #pasta #rigatonipasta #trufflepasta #cafehopping #cafesg #foodie #foodiesg #sgfoodies #foodporn #foodpornsg #instafoodie #instafoodiesg #foodgramsg #weekdaylunch

It's a seafood weekend for us. First time trying out this famed seafood restaurant with the main at Bishan. Of coz we needed to try out their specialities which included the Canadian lobster chee cheong fun and pig stomach soup. We loved the fresh lobster which was plump and juicy. Paired with the light soya sauce combination, it's indeed a unique but tasteful combi. The pig stomach was encased in a whole chicken in a peppery broth. Also found some gems in the minced garlic steamed clams and the oyster omelette. The entire meal was of high quality and taste albeit it was a pricey meal. Will definitely be back to try other dishes. #yangmingseafood #yangmingseafoodrestaurant #seafooddinner #seafoodrestaurant #foodie #foodies #foodiesg #sgfoodie #sgfoodies #foodporn #foodpornsg #instafood #instafoodie #instafoodiesg #instafoodiesg

It's the weekend again and time for family dinner. We are having seafood today so as befitting of the music we are at Red Lantern Live seafood. This is their outlet at bizhub which is a light industrial area. The place is rather deep inwards of chai chee road and would suggest driving or getting a grab here. We had their promotion items, Assam Fish Head, drunken live prawns, salted squid sotong, twin cooked kai lan, truffle roasted duck ,a barbecue pork rib & the 有钱人炒饭. There were a few standout dishes and the promotion items didn't disappoint.The fish head in the balanced tangy sauce was fresh, good to pair with a bowl of white rice. The drunken prawns were also huge and plump. We also mopped up the rich man fried rice whose exaggerated name prob stems from the fact it was chocked full of ingredients. It has egg, shrimp, Japanese mini fish eggs, and some seafood to complete the moniker. The truffle duck was also meaty and juicy but I felt the so called synthetic truffle flavours kind of masked up the potential of it being a good roast dish. On the flipside, the barbecue slab of ribs was disappointing. There were clearly 5 pieces of ribs indicated in the menu but it was served there was only 4 pieces. One of the kitchen crew prob nicked one piece for tasting haha. And flavour wise it was meh. The pork rib was coated in a sweet sauce and then deepfried. After chewing off the meat, it kinda stuck onto your teeth like some Maltose or caramel.Deepfrying also made the meat dry. But do try out their standout dishes. There's a wide array of seafood dishes to choose from and I will definitely be back to try more. #redlanternliveseafood #redlantern #seafood #seafoodrestaurant #czechar #foodie #foodies #foodiesg #sgfoodies #foodporn #foodpornsg

Had a chance to try out sushi moka in the orchard area. It was a 10 course nigiri sushi course in a cosy setting of around 15-16 seats. We managed to reserve an afternoon first seating which was still packed full. It was quite an eye opener since I don't really eat omakase. Seeing the sushi chef managing the entire process from slicing of fish to grilling the salmon was really a fun thing to watch. The proper way of eating Nigiri sushi us using fingers but most patrons prefer chopsticks. There is a wet wipe propped for eating with fingers so I did just that. The Nigiri pieces are bite sized but 10 course should easily fill any adult person.