Candlenut

So before Malcolm Lee became all Michelin fame famous, I had the opportunity to visit his restaurant when he first opened at Cantonment Road. Good wholesome Peranakan food was what he was known for. I remember having good impressions of his cooking, very tasty, wholesome, “home cooked” food.

Now that his cooking has been recognized by the Michelin inspectors, it’s no surprise that he has since packed up and moved to more lavish digs at Dempsey and his prices have certainly increased as well. However, I trusted that the quality of the cooking would still remain and when J suggested visiting, I was all for it.  Continue reading

Chabuton

“In the mood for ramen, in the mood for ramen… let’s have ramen for dinner!”

Was what was going through my mind a few weekends ago. And it just so happened that I happened to be near Chabuton and therefore asked the family to join me here. Yipee. Continue reading

Tsuta Singapore

It took me a while to garner my thoughts on Tsuta and its forray into Singapore. I happened to be in Tokyo last year when news about Tsuta gaining its first michelin star spread around Tokyo. I was at a friend’s place when she pointed me to the article and suggested we visit the place the following day. Readily I agreed. The next day, however, she sent me a message of the latest online article of how queues were tremendously long  (i.e. may not be so worth it to go after all). I guess the locals are quite ambivalent about the michelin guide. If Tsuta was not available, there were always other ramen places just as good. Continue reading

Sanpoutei Ramen

Another ramen restaurant?

Gosh, how many different types of ramen can one have? Many types apparently and the variations keep growing. With so many different types of ramen concepts around, I’ve come to identify ramen establishments by their unique dish. Like I would go to RamenPlay if I wanted to have chilled ramen (their Hiyashi Chuka Ramen is one of my favourites); or Marutama for their chicken soup ramen.  Continue reading

Kanshoku Ramen Bar

The owners of Kanshoku Ramen Bar described their inspiration to set up their restaurant in the following manner:

[The following excerpt is taken from their website]

“[…]Having tasted some of the best ramen around but never feeling entirely contented, we decided to create a ramen bowl that could be finished in its entirety without feeling stuffed. One that would be enjoyable down to the very last bite.” Continue reading