Wild Coco @ Hamilton Road (Lavender) - A Delicious Plate of Ayam Goreng Berempah And a Shiok Bowl of Laksa

Wild Coco, originally a coffeeshop concept at McNair Road, has now evolved into a restaurant on Hamilton Road, sharing space with its sister brand, Laksa Lobo.

Ayam Goreng Berempah 4.5/5

A must-order at Wild Coco is their Ayam Goreng Berempah ($15.90). This signature dish features a whole chicken leg, a fried egg, ikan bilis, peanuts, and sambal chilli. The chicken leg is deep-fried to a golden brown, resulting in a crispy exterior infused with aromatic spices. Inside, the chicken remains tender and juicy. The dish is complemented by crunchy ikan bilis and fragrant coconut rice, enhancing the overall experience.

Grandpa's Tahu Goreng 3.5/5

To accompany the Ayam Goreng Berempah, we also tried Grandpa's Tahu Goreng ($11.90). The deep-fried tofu is crispy on the outside and soft inside, drenched in a sweet and nutty sauce. Bean sprouts and cucumbers add a refreshing crunch, balancing the dish's richness.

Premium Laksa 4.5/5

From Laksa Lobo, we sampled the Premium Laksa ($11.90). This dish includes two large prawns, fish cake slices, and tau pok in a creamy and rich laksa broth. It ticks all the boxes for a good bowl of laksa, though the price might be a consideration for some customers.

Wild Coco and Laksa Lobo offer a satisfying blend of traditional and contemporary flavours, making them worthy additions to Hamilton Road's dining scene.


Wild Coco
14 Hamilton Road
Singapore 209184
Tel: +65 91193822
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Nearest MRT: Lavender (EW Line), Bendemeer (DT Line)

Opening Hours:
Daily: 1030am - 9pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Turn right and walk to Horne Road. Turn left onto Horne Road and walk down Horne Road. Turn right onto Hamilton Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru road to Lavender Street. Across the road at Lavender Street. Walk to Hamilton Road. Walk down Hamilton Road. Walk to destination. Journey time about 6 minutes. [Map]

Jin Jue Seafood @ Jalan Besar - Cantonese Style Seafood Zi Char That Opens Until 5am

Just across the busy cluster of eateries in Jalan Besar is the new brightly lit signboard of Jin Jue Seafood. Specialising in Cantonese-style seafood zi char, it has a homely space with a reasonably priced menu. It operates till 5am daily, serving as another supper spot you can booklist.

Red Snapper Fish Head Steamboat 4.5/5

The signature of Jin Jue Seafood would be their charcoal Red Snapper Fish Head Steamboat ($38). The fresh snapper slices are deliberately served separately to avoid having the fish break up throughout the meal and for diners to be able to have them fresh upon cooking. We especially enjoyed the broth's herbal notes, which resulted from the addition of goji berries and dang gui.

You have vegetables like yam, seaweed and Chinese cabbage in the base. You can opt to top up for additional ingredients to go along, such as Prawns ($18/5 Pieces), Spinach ($6), Enoki Mushrooms ($4) and more. We appreciated our pot was promptly refilled and that they provided the actual broth for refills instead of watered down base or water.

Lemongrass Pork Ribs 4.2/5

It looked unassuming, but the Lemongrass Pork Ribs ($18) was quite a crowd favourite. The sweet-glazed exterior had a nice slight crunch, while the meat was tender and easily torn off from the bone. The hints of spice also had us wanting more. We didn't mind it, but as its name suggests, we expected the lemongrass flavour to be much more pronounced than it was.

Stir-fried Dried Scallops & Kailan 3.5/5

The Stir-fried Dried Scallops & Kailan ($15) had stir-fried kailan beneath deep-fried kailan. Adding dried scallops helped lend an umami touch, but we found the dish as a whole too oily.

Curry Fish Head 3.8/5

I haven't had that many curry fish heads to compare, but my dining companions found Jin Jue's Curry Fish Head ($35) pretty satisfying. It came with a generous portion of vegetables like brinjal and ladyfinger, along with crisped beancurd skin. The curry leans more milky and creamy, and we thought the spice could be more assertive.

Black Pepper Crab 4/5

We were impressed by how fresh the Black Pepper Crab (Seasonal Price) was, the meat was firm and sweet, and it came with a good amount of roe. Their black pepper sauce leans sweeter, with a medium spice level from the chilli and peppers used.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Jin Jue Seafood
369 Jalan Besar
Singapore 208997
Tel: +65 65303689
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Nearest MRT: Bendemeer MRT (DT Line), Farrer Park (NE Line)

Opening Hours:
Daily: 5pm - 5am

Direction:
1) Alight at Farrer Park MRT station. Take Exit H. Walk towards Kitchener Link. At Kitchener Link walk to Petain Road. Turn right at Petain Road, walk towards Jalan Besar Road. Turn left at Jalan Besar Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Left right and walk to Kallang Bahru towards Lavender Street. At Lavender Street, turn right and walk towards Foch Road. Turn left onto Foch Road and walk towards Jalan Besar. Cross the road at Jalan Besar. Walk to destination. Journey time about 8 minutes. [Map]

Tang Xiang Charcoal Fish Head Steamboat @ 5 Kallang Food Centre - Popular Fish Head Steamboat By Mediacorp Celebrity Ben Yeo & Chef Cao Yong

Mediacorp celebrity Ben Yeo and Chef Cao Yong have partnered to open Tang Xiang Charcoal Fish Head Steamboat at 5 Kallang Food Centre. The new zichar stall is located in an industrial food canteen selling Signature Charcoal Fish Head Steamboat and an array of zichar dishes. The stall is so popular that the wait can be up to two hours long.

Red Grouper Steamboat 4.5/5

A must-try here is their Signature Charcoal Fish Head Steamboat which comes with two options - Giant Grouper Steamboat ($40/ $60/ $88) and Red Grouper Steamboat ($48/ $68/ $88). Each steamboat comes with fried fish head, round cabbage, yam, seaweed, tofu, tomato and a separate plate of fish slices. The robust broth s refillable too.

Unlike other fish head steamboat places, the concept at Tang Xiang Charcoal Fish Head Steamboat allows diners to add on ingredients for the steamboat, similar to having hotpot concept.

Fried Prawn Roll 4.5/5

Besides the fish head steamboat, the stall woks up an array of delightful zichar dishes too. We had the Fried Prawn Roll ($12/ $18/ $24). It is meaty and plump, with a light crispy coat on its exterior, giving it an extra textural enjoyment.

Royale Chives with Bean Sprout 4/5

For a balanced diet, we had the Royale Chives with Bean Sprout ($12/ $18/ $24). I enjoyed how the contrasting textures of the vegetables complemented each other for a delectable crunch.

Salted Egg Squid 4.5/5

The salted egg sauce for the Salted Egg Squid ($18/ $26/ $36) is legit goodness. It is probably one of the better salted egg squid I have eaten. Both flavour and texture are executed perfectly, with the addition of curry leaves lifting the taste profile.

Signature XO Yam Ring 4.2/5

Unlike the usual yam ring, the Signature XO Yam Ring ($28) here is black, infused with charcoal powder and comes with seafood instead of the usual chicken and vegetable. It is an elevated version of the traditional yam ring and an instagrammable one.

Claypot Spicy Chicken 4/5

Fragrant and tender is the Claypot Spicy Chicken ($15/ $22/ $30). Though the description said it is a spicy dish, I find it otherwise. The spiciness is very mild. I feel it is suitable for kids too.

The zichar stall is very popular, and the wait can be up to 2 hours. Hence, I highly recommend making reservations and pre-ordering your dishes before going down.


Tang Xiang Charcoal Fish Head Steamboat
5 Kallang Place
Singapore 339152
Tel: 8847 3776 (reservation via text only)
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon, except PH)

Direction:
1) Alight at Bendemeer MRT station. Take Exit B. Walk down Kallang Bahru Road towards Kallang Place. Turn right onto Kallang Place. Walk to destination. Journey time about 8 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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Website
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
Facebook
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]