Yaowarat Seafood @ Lavender Street - Transporting Your Tastebuds to Bangkok's Chinatown

Yaowarat Seafood, formerly nestled in Teck Chye Lane, has found a new abode on Lavender Street, bringing with it a taste of Thai-Chinese seafood cuisine inspired by Bangkok's renowned Yaowarat district.

Blanched Ark Cockles on Ice

A novel experience begins with the Blanched Ark Cockles ($13 for 500g/ $20 for 1kg), a departure from the local variety, boasting plump succulence with a satisfying crunch and without the overpowering blood taste.

Homemade Moo Ping (Pork Satay)

Grilled to perfection, the Homemade Moo Ping ($3.30 each, minimum 2pc) unveils skewered pork bathed in a special homemade marinade, rendering the meat tender, succulent, and slightly sweet.

Deep Fried Garlic Pork

Taking the crown for my favourite dish is the Deep Fried Garlic Pork. Tender pork cubes wok-fried to crisp perfection, accompanied by whole crispy garlic gloves, offering a delightful depth of flavour and fragrance.

Thai Stir Fried Morning Glory (Kang Kong)

Freshwater Kang Kong ($12) is stir-fried to crunchy perfection with fragrant garlic, chilli, and soy-based sauce, though a bit more spice could elevate its kick.

Live Mud Crab Vermicelli

The Live Mud Crab Vermicelli ($60) sees the vermicelli absorbing the sweet crustacean essence, with room for a bit more peppery punch.

XO Seafood Treasure Pot

The XO Seafood Treasure Pot ($68) presents a medley of seafood treasures simmered in a rich, milky broth enhanced with a shot of aromatic XO liquor. While delicious, it leans more towards a local crab beehoon than a Thai dish.

Tom Yum Mama Noodles Pot

Currently, at a promotional price of $9.90 and $12.90 with a drink, the Tom Yum Mama Noodles Pot is a slurp-worthy explosion of fiery Tom Yum essence, complemented by prawns, squid, crispy pork skin, and a raw egg.

Thai Steamed Seabass in Spicy Garlic Lime

The Thai Steamed Seabass in Spicy Garlic Lime ($30) embodies Thai cuisine's essence, delivering a tantalising combination of sharp, sour, and spicy flavours. It could use more of the spicy kick.

Grilled Australian Rock Lobster

A grand entry is made by the Grilled Australian Rock Lobster ($120 for 800g), showcasing the natural richness and succulence of premium rock lobster, distinctively firmer and sweeter than its Boston counterpart.

Salted Egg Squid

A crowd-pleaser, the Salted Egg Squid ($21) features generously cut squid encased in a delectable salted egg coating, accented by heat from chilli and fragrance from curry leaves, seemingly a blend of Thai-Chinese and local influences.

Singapore Chilli Crab Meat with Fried Mantou

The Singapore Chilli Crab Meat with Fried Mantou ($24) nods to local flavours. While well-executed, the crab meat needs more presence. Pair it with the golden, pillowy mantou to soak up the delicious chilli crab sauce.

Chatuchak Coconut Ice Cream

For a sweet conclusion, the Chatuchak Coconut Ice Cream ($7) offers velvety coconut delight adorned with cashews, fried mung beans, sweet corn, and tender coconut meat.

Overall, Yaowarat Seafood presents bold flavours that many in Singapore would appreciate, albeit with some tweaks to suit local palates. The addition of Singaporean dishes to the menu adds variety but also deviates slightly from its Thai-Chinese authenticity.

Note: This is an invited tasting.


Yaowarat Seafood
320 Lavender Street
Singapore 338820
Contact: +65 68585988
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Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit C. Walk straight down Serangoon Road towards Lavender Street. Turn left onto Lavender Street. Walk to destination. Journey time about 5 minutes. [Map]

Nan Hwa Chong Fish Head Steamboat (南华昌(亚秋)鱼头炉) - Singapore Oldest Fish Head Steamboat Restaurant

Nan Hwa Chong Fish Head Steamboat, located at the corner of North Bridge Road, is Singapore's oldest fish head restaurant since 1927. The restaurant is also popularly known as Ah Chew Fish Head Steamboat among the regulars. Ah Chew has now retired, and the restaurant is run by his partner, Lee Hong Chuan's son, Michael now.

Fish Head Steamboat Grouper 3.5/5

A must-have at Nan Hwa Chong has to be their Fish Head Steamboat. You can choose the type of fish for the fish head steamboat. There are four choices - Pomfret, Grouper, Snapper and Song Fish. We had the grouper ($39/$48/$72) that was cooked with other ingredients such as cabbage, yam, and tofu in a rich pork bone broth and sole fish. However, the sole fish flavour is less prominent than it used to be. I was hoping for a richer flavour.

Signature Pork Belly 4/5

Besides the fish head steamboat, the restaurant also woks up a delicious selection of cooked dishes. The Signature Pork Belly ($12) is coated in fermented beancurd and deep-fried to a delightful bite. I enjoyed that the fermented beancurd was not overpowering, crispy on the exterior and succulent.

Signature Homemade Tofu 4/5

The Signature Homemade Tofu ($10) will delight both young and old. A soft and flavoursome tofu is encased inside the light and crisp batter coat. I can't pinpoint what they have done to make the homemade tofu, but it has been seasoned to elevate the taste profile.

Cuttlefish Kang Kong 4.2/5

Another lovely dish is the Cuttlefish Kang Kong cooked in a fragrant sambal sauce which is very shiok. The thickly sliced cuttlefish was firm and bouncy too. It is a simple stir-fried dish, but the cooking timing was perfect, retaining that crunch in the vegetable.

Prawn Paste Chicken Wings 4.2/5

Lastly, we had the Prawn Paste Chicken Wings ($10/$15/$20) deep-fried to a beautiful golden brown. Not only was it crispy and juicy, the distinct prawn paste flavour was well marinated into the chicken wings. It is one of the better versions I have eaten in a long while.

I have not returned to Nan Hwa Chong Fish Head Steamboat for years. The flavour was lighter for the fish head steamboat on my recent visit. However, the zichar items were better than what I had previously eaten.

Note: This is an invited tasting.


Nan Hwa Chong Fishhead Steamboat
南华昌(亚秋)鱼头炉
812 North Bridge Road
Singapore 198779
Tel: +65 62979319
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Nearest MRT: Lavendar (EW Line), Nicoll Highway (CC Line)

Opening Hours:
Daily: 11am - 12midnight

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to the end. Continue onto Jalan Sultan until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 8 minutes.[Map]

2) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavendar MRT station (Stop ID 01319). Take bus number 107. Alight 2 stops later. Cross the road and walk to destination. Journey time about 8 minutes.[Map]

3) Alight at Lavender MRT station. Take Exit A. Turn left and cut across the carpark towards the canal. Walk along the canal and across over. Cut through the blocks of flats to the main road. Turn right onto North Bridge Road. Continue on North Bridge Road until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 12 minutes.[Map]

Working Title Riverside @ Kampong Bugis - Halal Cafe Offering Delicious Gourmet Burgers, Brunch And Coffee

Nestled beside Singapore's longest river, Working Title Riverside is surrounded by luscious greeneries, natural lighting, bicycle-friendly al fresco seating, with child and pet-friendly amenities. It was opened earlier this year at Kallang Riverside Condominium and has already garnered quite a following for its quality food and lovely ambience. The place was packed in the late afternoon, even on the weekend.

Working Big Breakfast 4.2/5

From the brunch menu, we had the Working Big Breakfast ($24) consisting of toasted sourdough, scrambled eggs, baked beans, grilled sausage, mushroom ragu, roasted tomato and tater tots. Every ingredient on the plate was executed perfectly, and we absolutely loved the well-seasoned and fluffy scrambled eggs.

Jammy Chicken Waffle 4.2/5

One of their most popular items is the Jammy Chicken Waffle ($18) which features buttermilk waffles, fried chicken, jammy sunny side-up, and maple butter with hot sauce on the side. The fried chicken was perfectly crispy on the outside and tender and juicy within. The buttermilk waffle was superbly fluffy and paired well with the maple butter.

Banana French Toast 4/5

The Banana French Toast ($18) came served with mocha granola, caramelised banana, chocolate ganache, lemon mascarpone and caramel sauce. The french toast has a slightly caramelised and toasted exterior while retaining a soft and fluffy texture within that we thoroughly enjoyed. Customers can opt to top up a scoop of gelato at an additional $3.

Truffle Tater Tots 4/5

The Truffle Tater Tots ($13) is definitely a safe choice for the less adventurous. The mini hash browns are perfectly crispy and drizzled with truffle oil and shaved parmesan.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Working Title Riverside
Kampong Riverside Condominium
51 Kampong Bugis
#01-03
Singapore 338986
Tel: +65 87213153
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Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 8am - 6pm

Direction:
1) Alight at Lavender MRT station. Take Exit A. Walk to Crawford Street. Turn right onto Crawford Street and walk down Crawford Street. Cross the bridge at Kallang Riverside Park West across the canal. Turn left at Kampong Bugis. Walk down Kampong Bugis to destination. Journey time about 12 minutes. [Map]

Hue @ Tyrwhitt Road - Innovative Interpretation of Royal Thai Cuisine with Contemporary Cooking Styles

Hue is a new Thai restaurant located in the Lavender area serving modern Thai dining experience from the royal Thai recipe book and modernised with contemporary cooking styles. The dishes here are innovative and refreshing interpretations of Thai cuisine while retaining the cultural roots of Thai food.

Melon First 3.5/5

Diners at Hue will get an amuse bouche of Melon First. The refreshing watermelon is brined with salted fish, topped with fried shallots and sprinkled with sugar. It is an unorthodox pairing which didn't quite work for me. I felt the fried shallots though fragrant, throw the freshness off.

Three Little Pigs 4.2/5

Meat lovers will relish the Three Little Pigs ($19). The oven-roasted crispy pork belly is given a quick stir fry in a green Thai sauce comprising three primary Thai herbs and spices of garlic, coriander, and white pepper, elevating the typical sio bak dish.

Garlilicious Prawn 4.5/5

There are many ways of cooking prawns, but this is the first time I have tried this style in the Garlilicious Prawn ($28). Not only are the fresh Tiger prawns grilled, they even come drenched in a special fragrant truffle sauce tossed with chopped garlic for a veil of earthiness.

Wrap It Up 4/5

The Wrap It Up ($19) is a fun rendition of the popular Thai Street Food - Kway Teow Lui Suan. A type of Thai fresh spring roll with herbs. To enjoy the dish, mix the kway teow with the sauteed minced pork, coriander, roasted peanuts and chopped chilli, then have it with the butterhead lettuce like a wrap.

Not a Tom Yum 3/5

This is probably the only Thai restaurant that does not serve tom yum soup on the menu. Instead, it offers Not a Tom Yum ($19), a hot and spicy soup served with charred seafood fried egg omelette. It tasted like a thick prawn noodle soup with a medley of Thai herbs. I find it too rich to have as a soup.

Paper Fish (180g) 4.5/5

A dish that I adore at any Thai restaurant is the Thai steamed fish with lime and garlic. Over at Hue, the dish is given a makeover in the Paper Fish ($23 for 180g / $45 for 360g). A whole fillet of Barramundi oven-baked in parchment paper, retaining and locking up Thai herbs and spices aromas.

Moocano 4.5/5

The Moocano ($23) is a fresh take on the street snack Moo Ping, a Thai-style grilled pork collar skewer. At Hue, the chargrilled pork is glazed with an in-house golden brown lava sauce and served on top of sticky glutinous rice. This is so good. I can have it as a meal on its own.

Tea-ramisu 4.2/5

Instead of coffee, the Tea-ramisu ($14) recreates the classic tiramisu with Thai milk tea, lady finger biscuits, mascarpone and rich ganache. It is a delicious creation that is as satisfying as the traditional Italian dessert.

Sohm Choon 4.2/5

Perfect for wrapping up the Thai meal is the sweet and refreshing Sohm Choon ($15), a summer dessert made from sweet and sour fruits, including lychee puree, lime zest, orange wedges and ginger, piled under lychee shaved ice. It is further accentuated by crunchy peanuts, lending extra texture and fragrance.

I am impressed with what Hue is trying to bring to the table, giving Thai food a new modern interpretation with its contemporary cooking. It provides the Thai food scene in Singapore with a refreshing and exciting change to the usual traditional Thai food.

Note: This is an invited tasting.


Hue
123 Tyrwhitt Road
Singapore 207549
Tel: +65 90180992
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Nearest MRT: Lavender (EW Line), Bendemeer (DT Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left on Horne Road and walk down Horne Road. Walk to the end of Horne Road and turn left onto Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT staton. Take Exit A. Walk down Kallang Bahru Road towards Lavender Street. Cross the road and turn right onto Lavender Road. Walk down Lavender Road and turn left onto Tyrwhitt Road. Walk down Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

Small's @ King George's Road - Doughmakase, A Refreshing Bread Sushi Omakase Concept

Small's is the brainchild of Chef Bjorn Shen, serving four-person pizza omakase in a tiny 2m-by-2m space back in February 2020. Fast track to February 2022, Small's has evolved into a bigger space at King George's Ave, access via the back alley. In addition, Small's V2 now offers a brand new bread sushi omakase concept.

Tomato with Dried Perilla 3.5/5

Jalapeno 4.2/5

Wasabi Pea 4/5

The Doughmakase menu started with three snack items. First is the Tomato with Dried Perilla. The sweetness and sourness are very appetising, whetting up the appetite. Next is the Jalapeno paired with mentaiko mayonnaise, followed by the Wasabi Pea resting on the crispy bread cracker with sushi vinegar powder.

Shima Aji 4.2/5

Next is an 8-10 bread sushi selection, starting with the Shima Aji. For a refreshing finish, the striped jack white fish is top with Spanish-style grated tomato and ginger-scallion relish. I didn't quite know what to expect when I popped the morsel into my mouth, replacing the usual sushi's rice with bread; it felt like have a Spanish pincho.

Hamachi 4.2/5

The second sushi is Hamachi (kingfish) with housemade kumquat kosho, wedge of cold seaweed butter, grated daikon, and wasabi served on toasted bread.

Negitoro 4.5/5

Next is the Negitoro. The tuna belly tartare, tossed in a housemade bulgogi dressing sits on a spongy schiacciata. It is crowned with strips of nashi pear and chrysanthemum petals for a refreshing finishing. Love the Korean flavoured bread sushi.

California Roll 4/5

I prefer to call this a sushi cone rather than California Roll. The deep-fried dough (montanara) is stuffed with crab meat, ohba leaf, cucumber strips, tobiko, nori mayonnaise and yuzu dressing. There are many flavours and textures at play for delightful enjoyment.

Tenshi No Ebi 4/5

The Tenshi No Ebi is a good break from the bread sushi. In the plate, raw angel prawn and Spanish migas are married together in a pool of ajo blanco, finished with a drizzle of Arbequina olive oil.

Engawa 4.5/5

Next is the crowd's favourite Engawa. The lightly seared flounder fin is topped with Thasom tum, bursting with Thai flavours. The highlight is the generous shower of frozen monkfish liver, elevating the whole enjoyment.

Chirashi 4.2/5

I would not have served the Chirashi like a pizza on a lavash in my wildest imagination. Expect a firework of flavours from the scallop, whelk, assorted fish, tamagoyaki, trout roe, pickled cucumber and uni cream.

Akami 4/5

The Akami is another bold combination of lean tuna, heart of palm, and sambal matah served on toasted bread.

Monga Ika 4.2/5

The doughmakase concept is not just about bread sushi. It also introduces diners to a global flavours journey, incorporating them into the bread sushi. The Monga Ika is a Mauritian version of vindaloo. The naked neapolitan pizza is topped with baby cuttlefish, pumpkin cream and pickled shallots. To be more exact, it felt like having an Indian pizza, or maybe prata and curry.

Vegetable Hotpot 4.5/5

After the selection of bread sushi, the hotpot course follows. The Vegetable Hotpot comes with lavosh noodles, mushrooms, vegetables and cute-shaped radish. It is a refreshing and comforting bowl of soup to wash down all the richness.

Black Truffle Ice Cream & 20 Year Mirin 4/5

The desserts start with the Black Truffle Ice Cream & 20 Year Mirin which you need to receive with your palm, and the chef will shave the winter truffle onto the bread ice cream. Then, pop the whole thing into the mouth to appreciate the beautiful chemistry of the flavours coming together.

Strawberry, Yoghurt & Olive Oil 3.5/5

Wrapping up the doughmakase is the Strawberry, Yoghurt & Olive Oil dessert for a refreshing finish. There is a scoop of strawberry sorbet, frozen yoghurt, puffed buckwheat, and olive oil in the bowl.

Chef Bjorn Shen has brought an exciting and refreshing concept to the F&B scene in the Bread Sushi Omakase, pairing loaves with fish. Small's version two is definitely a much more exciting experience compared to its original pizza omakase concept.

Note: This is an invited tasting.


Small's
115 King George's Ave
#02-02
Singapore 208561
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Website
Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours;
Wed-Fri: 6pm - 10pm
Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road towards King George's Ave. Turn right and walk down King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit B. Walk to traffic junction Kallang Bahru and Lavender Street. Cross the road. Turn left and walk down Lavender Street. Walk towards King George's Ave. Turn righ onto King George's Ave. Walk to The Refinery Cafe. Go to the back alley and walk to destination. Journey about 8 minutes. [Map]