Yan Kee (炎记) Noodle House @ South Bridge Road - 24 Hour Bak Chor MeeSua

While Singapore is known as a food paradise, it is actually quite hard to find a supper place. Most places are usually closed by 10pm. If you like bak chor mee, let me introduce you to Yan Kee (炎记) Noodle House at the junction of South Bridge Road and Circular Road which is opened 24 hour.

Dry Bak Chor Mee Sua 4.2/5

Besides the fact that it is opened 24 hour, this is where you can find a special bowl of Dry Bak Chor Mee Sua ($4). The delicious bowl of mee sua comes with minced pork, lean pork, meatball, mushroom, ikan bilis and lots of vinegar.

Dry Bak Chor Mee Sua 4.2/5

Actually not many places offers bak chor mee sua. Usually it only comes with mee pok or mee kia. I guess probably its because it is not easy to cook mee sua. If overcooked, it will become gluey and soggy. Cost could be another fact. However I personally like mee sua over mee pok and mee kia because it is a better sponge to soak up the tanginess of the vinegar.

During my visit around 10pm, the stall was mend by a younger man cooking the mee sua. My mee sua unfortunate was a bit lumpy. I was told that there is a uncle who cooks a better bowl of mee sua and he usually works in the morning. I look forward in my next visit to try the uncle's cooking and compare the different.

Yan Kee Noodle House
BK Eating House
21 South Bridge Road
Singapore 058661
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 24 hour
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to the end of Carpenter Street to South Bridge Road. Cross the Road. Walk to junction of South Bridge Road and Circular Road. Walk to destination. Journey time about 8 minutes. [Map]

Kushiya Japanese Grilled House @ Westgate - Affordable Donburi

I chanced upon this little kiosk eatery at the basement of Westgate the other day as I was doing some grocery shopping at Isetan. Kushiya Japanese Grilled House has only 5 counter seat at the front of the kiosk. It offers 6 different donburi sets and a variety of skewers to go with the donburi with it.

Premium Steak Don 3.5/5

Upon placing the order, the meat is grilled on the spot behind the counter. I had the Premium Steak Don ($10.80) which comes with a drink and miso soup. The rice bowl comes with half an egg, kimichi and the beef steak. While the beef steak is a bit tough and may not be the best quality. it is well marinated and flavourful. For the price, I am not complaining too much.

Kimchi Sliced Beef Don 3.8/5

My dining partner has the Kimchi Sliced Beef Don ($6.80) which also comes with a drink, and miso soup. The rice bowl has thinly sliced beef, kimchi and half an egg. Using the same marinade, I find the sliced beef is more tender and enjoyable. More important for the price, this is really quite value for money.

Besides the premium steak don and kimchi sliced beef don, Kushiya also offers Pork Belly Don, Grilled Mackerel Don, Chicken Leg Don and Kimchi Sliced Pork Don on the menu. All of them are below $10 except for the premium steak don that is $10.80.


Kushiya Japanese Grilled House
Westgate
3 Gateway Drive
#B2-K4
Singapore 608532
Facebook
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D. Walk to destination. Journey time about 5 minutes. [Map]

Si Wei Yan (思味筵) @ Club Street - Home to Classic Sichuan Cuisine

We have known Singapore as a melting pot where we can get different cuisines from different races and nationalities. Over the years, with globalization we have seen more Chinese immigrants work or settle down in Singapore. This also leads to more Chinese restaurants offering cuisines from different part of China. Si Wei Yan (思味筵) at Club Street is one of these restaurants serving authentic Sichuan cuisine which is opened by the same folks behind the popular Si Wei Mao Cai at Mosque Street.

Mixed Vegetables in Special Si Chuan Sauce (思味上上签) 3/5

Our dinner started with the Mixed Vegetables in Special Si Chuan Sauce ($14). Chicken feet, black fungus and potato are skewered to the bamboo stick. The concept is like lucky pick. You never know which ingredient is at the end of the bamboo stick unless you drawn it out from the cup of mala chilli oil. A simple cold dish to kick start the dinner with the fiery special Sichuan Sauce.

Chicken in Chilli Oil with Minced Spices (思味搓椒口水鸡) 3.5/5

Poached chicken is nothing new to Singaporean but the Chicken in Chilli Oil with Minced Spices ($14) is a red hot introduction to the local palate. I like how the minced spices and chilli oil lifted the flavour of the poached chicken but the meat itself was a bit on the dry side.

Eggplant Topped with Homemade Green Chilli (烧椒茄子) 4.2/5

For those that can't really take spicy food, the Eggplant Topped with Homemade Green Chilli ($11) will be my recommendation. The homemade green chilli does not have that fiery kick, instead it gives a more garlicky, crunchy dimension to the dish which complements the eggplant excellently. A worthy note is how the chef prepares the eggplant to a nice crunch.

Beef Tongue Slices with Ginger (仔姜牛舌) 4/5

Beef Tongue Slices with Ginger ($16), may sounds rather acquire but it is actually quite nice. The beef tongue is sliced to thin slices which some what felt like eating bamboo shoot with its crunchy texture.

Raw Peanut in Spicy Soy Sauce (酒鬼花生) 3/5

It took me a while to get used to having Raw Peanut in Spicy Soy Sauce ($6). The more I chew into the raw peanut, the more I start to appreciate the new found taste. An interesting dish that may take a while for locals to accept.

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

One dish that I would highly recommend diners to order is the Beef Shank Slices in Si Chuan Sauce ($16). Look at how beautiful the beef shank is being sliced with the pretty marbling. Drowned in the pool of spicy Sichan sauce, this accentuated the whole flavour to a tongue wagging enjoyment.

Matsutake Millet Soup (小米松茸) 4.2/5

After all the spicy food, we have a break for some non-spicy items. Sichuan cuisine is not just about hot and spicy food. The Matsutake Millet Soup ($12) is timely to cool off the tongue. I like the millet in the soup which has a creamy texture like mash potatoes and fluffy like rice. It felt like having a bowl of comfort porridge.

Stewed Beef Brisket with Vegetables in Pork Bone Soup (粗粮牛腩) 4.2/5

The Stewed Beef Brisket with Vegetables in Pork Bone Soup ($22) is light and refreshing but yet flavourful. Borrowing a quote from one of the diners in the group - it felt like drinking ABC soup.

Stir Fried King Oyster Mushroom (小炒杏鲍菇) 4/5

The Stir Fried King Oyster Mushroom ($18) is probably the most popularity dish on the table. Thinly sliced and fried to crispy like potato chips, this is the first dish to disappear from the plates. I do not even have the opportunity to go back for a second helping.

Corn Fried with Salted Egg Yolk (金沙玉米) 2.5/5

While most of the dishes are hits, the Corn Fried with Salted Egg Yolk ($18) is a miss. First of all, I find the dish too costly. In addition, I could not even taste the salted egg yolk. All I tasted was the sweetness of the corn kernel.

Signature Beef Belly Slices in Sour Soup (酸汤肥牛) 4.5/5

For those that like sour stuff, you will enjoy the Signature Beef Belly Slices in Sour Soup ($32). This is my first time being introduced to the dish. The tanginess of the soup definitely entice the appetite. Together with the beef belly slices, mushroom and black fungus, this is a hearty and comforting bowl of soup.

Garlic Chives Flavoured Beef Slices (韭香牛柳) 4/5

In Hokkien we have the Kong Bak Pau but I didn't know that in Sichuan, they have the Garlic Chives Flavoured Beef Slices ($26) with steamed bun too. The beef slices are cooked to a beautiful tender that literally melted in the mouth.

Si Wei Signature BBQ Pork Ribs (思味王排) 3.8/5

Spectacular in presentation is the Si Wei Signature BBQ Pork Ribs ($48). The gigantic pork ribs is first braised, then grilled and finally deep fried before topping it with the different spices and spring onions. You can request the kitchen to chop up the pork ribs into smaller pieces for easy consumption. I thought the meat was a bit tough and dry but my dining partner actually enjoys the textural bite.

Red Grouper in Si Wei Dry Chilli (炝锅红斑) 4.5/5

I personally prefer the Red Grouper in Si Wei Dry Chilli (Seasonal Price) more than the Pork Ribs. The fish is steamed to a lovely moist and dressed in a coat of dry chilli. The star is the dry chilli that emits an aromatic scent when eaten together with the fish.

PROMOTION TO READER - DISCOUNT OF 10% OFF TOTAL BILL

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[CLOSED]
Si Wei Yan (思味筵)
1 Club Street
Singapore 069400
Tel: +65 62216836
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

Mr & Mrs Maxwell @ The Club Hotel - Well-loved Classics with a Renewed Enthusiasm

Going up the Ann Siang Hill footpath, I come upon the quieter end of Club Street and the hotel where Mr & Mrs Maxwell reside and realise I’ve been here before. On some Sunday in 2015 I had, by misadventure, ended up in the post-apocalyptic silence of Telok Ayer, and they were the only place open. Inside the gorgeous, dimly lit Art Deco space, I had their signature chicken rice (pretty good) and thought, well, the menu writer clearly hasn’t got the memo about the decor.

When I tell Azrin, the manager during the tasting, about my previous experience he laughs and assures me that they’ve brought the food in line with the looks. They’ve also done a bit more brushing up. Now MMM looks even more like a place where Gatsby might have practiced his party-hosting skills before graduating to West Egg - it is a lovely Art Deco parlour, from the bright and warm lighting to the splendid porphyry bar counter. Coffee table books and curios line the shelves, but the sofas have been replaced with sleeker dark wood tables.

As Azrin says, the menu has been brought in line, which means it’s gone a little more conventional. That brunch items are served till 7pm, though, is a great touch - especially since the most memorable dishes we tasted are from the brunch menu.

Chocolate Bailey’s 4.2/5

To start off, I get an adult shake - the Chocolate Bailey’s, which is pretty much what it says in the name. The two flavours, both rich and lingering, would probably be overwhelming at room temperature, but balance out nicely when chilled into something that matches oddly well with the Kinder Bueno garnish - chocolatey, milky, a little nutty.

Lobster Omelette 3.8/5

The first of these is the Lobster Omelette, served on a slice of toast with a strong, fungal whiff of Gruyere. The omelette itself is soft-hearted, studded with shreds and chunks of Maine lobster; it doesn’t feel like it would meld with the strong-tasting Gruyere, but it somehow does. Red peppercorns add both colour and a dash of fruity fragrance.

Corned Beef Hash 4/5

Just as good is the Corned Beef Hash - again, another dish without much frippery but with plenty of substance. It is the sweated, smoky onions that really give the hash a lift, to complement the hefty salt in the corned beef and the well sauteed potato hash. It’s the perfect brunch for a very relaxed day when the only item on the agenda is digestion.

Ricotta Hotcakes 3/5

I’ve never really understood the appeal of a hotcake, so it’s perhaps no surprise that the Ricotta Hotcake here doesn’t do much for me. I understand that it is well-made - something thick as a tortilla, but still pillowy inside, definitely takes skill. A shower of berries works as accompaniment, but truffle honey - against something as mild as ricotta - is a touch too far, pushing the dish out of focus.

Slow-cooked Lamb Salad 3.8/5

Much more to my personal taste is the Lamb Salad, which is more carefully composed. Lamb shoulder, cooked for 48 hours, comes with preserved lemons and roasted pumpkins which tug and jostle pleasingly, sweet against sour. It pretty much is a tagine that became healthy at the last minute - there’s even the flaked almonds for crunch - and while I would prefer a full tagine it’s still nice to have a part of one.

Baked Alaska 3/5

But it is with desserts that Mr & Mrs Maxwell indulge with most of their theatrics. Baked Alaska, for instance, is done by the tableside with flaming liquor on a rainbow of cotton candy covering the confectionary itself. But while it looks nice with the lights down and blue flames dancing, the dish doesn’t quite live up to its entrance. Cotton candy melts into a vaguely coloured goo, and there is nothing to counteract its sweetness on top of the ice cream below.

Crepe Suzette 4/5

More thoughtful, and just as grand, is the Crepe Suzette. Born a century ago of a legendary tableside mess up, when a normal crepe was accidentally set alight, the Suzette here is made at a separate station where several sorts of citrus are mixed - oranges, limes, and the best citrus drink of all, Grand Marnier. The result may be a bit too lively and sour for some, but a little ice cream is enough to bring the crepes back to balance, and the sauce is quite the right consistency, a rather thin syrup.

There are definitely some flaws with the experience at Mr & Mrs Maxwell, which I would put down to the occasional menu-writing overreach. That truffle honey in the ricotta pancake is a case in point, as is the cotton candy and general immoderation of the Baked Alaska. But elsewhere things are definitely finely honed, including the efficient and often humorous staff.

At the same, I can’t help feeling that - having gone the distance in terms of looks - they don’t seem to push the theme, that of a parlour of the Gilded Age, quite as far as they could. Certainly, they’ve come a long way towards that from serving chicken rice and laksa; the items are now congruous with the sort of 1920s vibe. But with some tweaks in the menu, I suspect they could become more Fitzgeraldian. Still, it’s a lovely lounge the Maxwells have, and well worth a look.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette


Mr & Mrs Maxwell
The Club Hotel
28 Ann Siang Road
Singapore 069708
Tel: +65 68082181
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 7am - 11pm
Fri-Sat: 7am - 12midnight

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]

Song Zhou Fried Carrot Cake @ Bedok Hawker Centre

One of stalls at Bedok Hawker Centre that always has a queue is Song Zhou Fried Carrot. I heard so much about their black carrot cakes. Thank goodness the renovation work has finally completed and I was able to head down to Bedok to try the black carrot cake which has received raving reviews from fellow foodies.

Black Fried Carrot Cake 4.5/5

While Song Zhou Fried Carrot Cake does both the white and black carrot cakes, it is their Black Fried Carrot Cake ($3) that has managed to satisfy many of the toughest tongue in Singapore. The combination of the sweet black sauce, fish sauce, soft radish cake, garlic, egg and chye poh under the experience frying skill of the stall owner, made this a delicious plate of black gold.

Black Fried Carrot Cake 4.5/5

The radish cake is cut into small cubes which allows easy consumption. It also allows the black sauce to coat the radish cake evenly. The fried garlic, eggs, caramelized edges of the carrot cake and chye poh further enhanced the whole flavour of the fried carrot cake.

After trying Song Zhou Fried Carrot Cake for myself, I have to agreed with my fellow foodies of their reviews. Indeed Song Zhou Fried Carrot Cake is one of the best in Singapore. I look forward to try their white carrot cake to make further comparison in the future.


Song Zhou Fried Carrot Cake
208B New Upper Changi Road
#01-37
Singapore 462208
Nearest MRT: Bedok (EW Line)

Opening Hours:
Mon-Sat: 630am - 8pm
(Closed on Sun)

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk straight down New Upper Changi Road. Walk to destination. [Map]

Hive by Wala Wala @ Furama Riverfront Hotel - Biggest Bar and Restaurant in Singapore

After a good 23 years, Wala Wala has ventured into opening its second outlet Hive by Wala Wala at Furama Riverfront Hotel, the biggest bar and restaurant in Singapore. The new venture consists of 4 concepts housed under one roof. It consists of a wine retail shop, bakery, cigar room, a restaurant and bar.

House Cocktail Bee Hive 4/5

The bar at Hive offers an extensive range of 35 different types of beers, ciders and unique range of whiskies. From the in house wine retail shop, customers can also choose to buy home or dine-in. A steal at Hive will be there House Cocktail Bee Hive ($23), a refreshing and easy to drink cocktail. For every purchase of the cocktail, customer gets to bring the glass, Of course they will give you a new one.

Hive Charcoal Barbequed Chicken Wings with Courvoisier XO Sauce 4/5

How can we have drinks and not bar bites right? I would recommend the Hive Charcoal Barbequed Chicken Wings with Courvoisier XO Sauce ($15). The chicken wings are grilled to a nice charred on the exterior, yet tender and juicy inside.

Surfer's Salad 3.5/5

Hive also doubles up as a restaurant offering both Asian and Western menu. The Western menu will focus on salads, pasta and grilled meats. We had the Surfer's Salad ($12) from the western menu. The salad comes with prawn, mussel, squid, crabstick, onion, pepper, garlic, olive and mixed greens. It is a light but yet flavourful salad hold together by the cocktail dressing.

Claypot Mac & Cheese 3/5

Mac & Cheese serves in claypot? This must be a first. The Claypot Mac & Cheese ($8) was creamy and cheesy. However I felt the flavour of the cheese was kind of light. It needed something that is more intense and rich.

Chargrilled Honey Glazed Pork Ribs 4/5

I find the Asian menu is more interesting compared to the Western menu. I mean who expects claypots to be served in a bar where you see more beer and wine bottles. Upon serving the Chargrilled Honey Glazed Pork Ribs ($36), the staff will flambeed the pot of pork ribs with Marker's Mark Bourbon, lighting up the claypot into flames. The aroma of the whisky filled the air and infused into the sauce. However the real highlight is the succulent pork rib which fell off the bone with ease. Customer also has the option of rice or baguette to go with it.

Claypot Ox Tail 4.2/5

My favourite dish for the dinner is the Claypot Ox Tail ($12). The stew-like sauce absorbed all the essences of the ingredients. This is best savoured by dipping the baguette into the sauce to soak up the gravy.

Being the biggest bar and restaurant in Singapore, Hive by Wala Wala aims to to be the place to go to for all music lovers, foodies and partygoers. Music aside, patrons can look forward to having their palettes teased by Hive's selection of western and local delights all day. For lunch, local delights such as roast meat and noodles will be available. After 6pm, it is switched to offering izakaya style yakitori treats. Very soon, Hive bakery and ice cream bar will be available to satisfy your sweet tooth too.


Hive by Wala Wala
Furama Riverfront Hotel
407 Havelock Road
#01-01
Singapore 169634
Tel: +65 88761109
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Tiong Bahru (EW Line)

Opening Hours:
Mon-Thu: 12pm - 1am
Fri-Sat: 12pm - 2am
Sun: 12pm - 1am

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Road, Opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight 2 stops later. Walk along Outram Road to Furama Riverfront Hotel. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus 123. Alight 4 stops later. Cross the road. Walk along Outram Road to Furama Riverfront Hotel. Walk to destination. Journey time about 15 minutes. [Map]

Shun Xing Fresh Prawn Wanton Mee @ Beo Crescent Food Centre - Nostalgic Ketchup Wanton Mee

Beo Crescent Food Centre is not a very big food centre but it does offer some good hawker food choices. I realized the last time I visit the food centre was about 5 years ago. Back then I tried Soon Heng Lor Mee, Nan Yuan Fish Ball Noodle and Ya Mei Shu Si. For my recent visit, I decided to give Shun Xing Fresh Prawn Wanton Mee a try.

Fresh Prawn Wanton Mee 3.5/5

I ordered the Fresh Prawn Wanton Mee ($3) which comes with slices of char siew, some vegetables and and pieces of wanton. The wanton mee with the ketchup sauce has a nostalgic flavour to it, reminding me of my childhood days. The noodle itself was also very springy with a bite that is almost maggie mee like.

The char siew although lacking the charred suface, it still roasted to a nice tender texture with the right amount of fats and lean meat. The highlight for me is the wanton that is dominant by the crunchy and sweet prawn wrapped within the the silky skin.

Overall Shun Xing Fresh Prawn Wanton Mee serves a decent plate of wanton mee. Those who like ketchup base will like the nostalgic flavour. For a mere $3 dollar, you also get to have 4 fresh prawn wantons while most stalls give only two.


Shun Xing Wanton Mee
Beo Crescent Food Centre
Blk 38A Beo Crescent
#01-89
Singapore 169982
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily: 8am - 7pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to Bukit Ho Swee Crescent. Continue walk to block 34. Cut cross the HDB blocks and walk to destination. [Map]

Rise & Grind Coffee Co @ Bukit Timah Plaza - Excellent Coffee, Fresh Ingredients & Heartfelt Service.

Near the entrance of Bukit Timah Plaza is a row of shops built on a elevated ground, looking somewhat like Hobbit houses, but urbanised. One of which belongs to the team of Rise & Grind Coffee Co, since April 2015.

Barely 700 square feet including an alfresco area, the compact space houses quite a sizeable kitchen, which explains the simple industrial furnishing- cement flooring, bare ceiling with a few drop light bulbs. The sofa seats at one side, though narrow, appeared extra cosy. Every inch matters indeed. Perhaps due to the limited seating spaces, I was offered by the crew a basket for my bag, taken from a stack of at the entrance. That is what service is all about.

Their menu impresses me, as I caught sight of ingredients such as Halumi Cheese, Salmon roe, 63 degrees egg and grass fed ribeye steak. We ordered their newest creation Pulled pork Benedict ($15), their most popular pasta Tom Yum Seafood ($17) and the lady boss's favourite Burger The Gold Standard ($18).

Tom Yum Seafood Pasta 4.2/5

Among these three mains, our favourite is the Tom Yum Seafood Pasta. It is way more stimulating than any salted egg yolk pasta. The sauce, fragrant with lime leaves, lemongrass, clings onto the spaghetti nicely. It is a little spicy, with creaminess rounding out the tangy edges. What gives the sauce its depth of flavour, which I found out later, is the shrimps stock which they have prepared by cooking the prawn shells for hours before reducing it to a flavourful base. No shortcuts. The prawns were succulent and squids were chewy, and its vibrant orange red makes this dish ever more appetising. Not to forget the stems of parsley that adds a great touch to the flavour. The nori does little to the taste, but it reflects the culinary background of Chef Charles, the soul behind kitchen, who is French trained but with strong Japanese influence.

Pull Pork Benedict 3.5/5

Breakfast & Brunch is no longer just about cured meat, eggs, sausages and Hollandaise sauce with their newly created Pull Pork Benedict. Although this is not exactly something new, but they did it the right manner. The pork shoulders is slowed cook overnight for 24 hours, cooking and soaking in its own flavours and lard, like a confit. It's not at all greasy, trust me. Combined with perfectly poached eggs, I'm quite certain that this will win the hearts of men who always see egg benedict as more of a light snack. I thought my added sautéed mushrooms was pretty tasty too, with a hint of wine along with its earthy taste.

The Gold Standard 3/5

As for The Gold Standard, it is above your average cafe burger but I feel there is still a bit of distance before it reaches the gold standard. The patty is juicy, but I find the brioche bun a little too dense. Smeared with in house garlic & chive aioli, I appreciate the flavour and the tang fired from the sauce, but it doesn't excite my appetite as much as I want it to. The truffle fries was lovely, which is of the right cut and fried till crisp.

Roasted Garlic Tomato Soup 2.8/5

You may also opt for the lighter side if you are here during the mid day. Roasted Garlic Tomato Soup ($8) is a very hearty soup combined with grilled cheese toast. I like its thickness, which is almost like a stew. Perhaps, some basil to punctuate its richness would be good. If not for the cream, I would have really loved it.

Single origin coffee from Dutch Colony is served it, you can go for 3oz, 5oz or 7oz with milk. I like the simplicity of it.

Almost a year on, Rise & Grind Coffee Co already has their pool of regulars who see them as an ideal gathering place, which explains the crowd when I was there on a weekend. Not just youngsters, but families too. They might have something special coming up in conjunction with their 1 year anniversary, hence do look out for it!

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Rise & Grind Coffee Co
Bukit Timah Plaza
1 Jalan Anak Bukit
#L1-CA1
Bukit Timah
Singapore 588996
Facebook
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Mon-Thu: 10am - 9pm
Fri: 10am - 10pm
Sat: 9am - 10pm
Sun: 9am - 9pm

Direction: 
Alight at Beauty World MRT station. Take Exit C. Walk to Bukit Timah food centre. Cut across the car park and walk towards Shell petrol station. Cross the road. Continue walking down Upper Bukit Timah Road towards Bukit Timah Plaza. Walk to destination. Journey time about 12 minutes. [Map]