S H Lee
Warm and friendly staff who know their stuff. Food is good although somewhat pricey. Vegetarian pasta has a spicy kick. Wagyu steak (medium well) was done perfectly. Coffee was really good but the apple crumble was so so only. Aircon is too cold for comfort though.
Teck Boon
Service was generally attentive on a Saturday morning. Staff had smiles on their faces. Food was good and you can see they do go the extra mile in their preparations. For example the bacons are grilled over a charcoal fire rather than over a pan.
We ordered the wagyu burger and corn. Both were very good. A little bit of salt on the corn brought out all the flavors. And the burger came exactly medium rare as ordered.
Cheen Kuan Au
Update 13 April 2019 - Still my favourite cafe/bar/restaurant/brunch joint. Char Siew noodles was flavorful with just the optimum spicy kick topped with char siew that filled the mouth with a charred umame radiance. Hokkaido snow beef charcoal horfun was also a winner. Beef had the expected flavor and sweetness of Hokkaido origin, well prepared in signature 63 umame treatment that gave me a very enjoyable culinary experience. Horfun was cooked to perfection reminiscent of old school wok flamed horfun although I didn’t witness the fire show in the open kitchen. I think they found a way to give the horfun the same effect without the old school flamboyance. Plated with a generous pool of superior broth that carried a hint of yuzu.
Still liking the coffee here. My usual order is cortado.
Peaceful and sophisticated ambience on a quiet Sat morning in a shopping mall. Don't know if it can be a respite from the maddening shopping crowds later in the day. But it has potential.
Dinner here was similarly excellent, with special mention for the wagyu steak and umami char siew noodles. I think their meats have a special texture because they are prepared sous vide then finished with flame or over charcoal for flavour. Done with love and attention to detail.
Another visit, another satisfactory meal. Food was great and with a smile. Service was good but as with most places in Singapore nowadays, short-handed.
Crystal
Headed down the other day for a 4-course degustation dinner with free flow Prosecco & red/white wine at just $77++. The dishes I had were namely the Modern Rojak, Hainanese Pork Chop, A4 Hokkaido Wagyu, Ice Cream Uncle. My favourite got to be the crispy Hainanese Pork Chop which sits atop Tawaraya Fried Rice, with pickled anchar, salmon fish roe, best paired with a dash of their special ginger chilli. The presentation and flavours of each dish were spot on, and together with unlimited booze? No doubt a steal at this price. (See more on my IG: @chewwwie)
Chee Tat Toh
Lovely place with great coffee. Was here for brunch, and saw them bringing out muffins and small bites from the kitchen. Will definitely be a nice place to have a tea break. Brunch was excellent, nice combination of flavours, a change from the typical all day brunch with random ingredients. The restaurant is named after the optimal temperature to cook eggs, but unfortunately their eggs are quite a standard affair.
Agate87
Good place to have coffee. Coffee was good. Food are pricey and a mix bag when it comes to taste. The Char Siew Noodles are fantastic with nicely charred char siew. However Wagyu beef and Yakitori are bland without seasoning. Yakitori are pretty burnt.
Angela Tan
Good and attentive staff. Place was packed by lunch time at 1pm. The most affordable lunch is the rice bowl at not more than $12++ .
They also have tea set at $7 for a coffee/tea and a slice of cake. Ambience and atmosphere is good if u want a quiet lunch. Occasionally loud talking if it's group. Not sure about weekend but thwre should be enough seats for a weekday lunch.
I ordered the beef bowl. Slightly dry but will be back to try the chicken and pork bowl.
Zanthrea
Had a 4-course dinner at this restaurant, priced at S$77++ inclusive of free-flow of prosecco and wine. It's such a great deal, especially when the restaurant is located in Orchard area.
I had Rojak inspired dish as the appetizer, followed by Iberico Pork Cutlet served with Rice and Hokkaido Snow Beef Capellini as main course. The dessert was "Ice Cream Uncle", a modern twist of ice cream wafer served on the bed of chocolate granola. I must say the beef here was the best. It was tender and melted in my mouth.
Besides this menu, you can also order a-la carte dishes
(meat bowls, salad, pasta and local delicacies), price starting from S$15. Overall, the taste exceeded my expectation. You can also watch the chefs cook in this open-kitchen restaurant.
More reviews on my IG: @zanthrea
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