Musette Cafe @ Thye Hong Centre - Brunch Classics With An Asian Flair And Sweets From Kōbō by Melissa

Musette, located at Thye Hong Centre, is a casual bistro that serves brunch classics with an Asian flair. Kōbō by Melissa also resides within Musette, providing diners with her signature creations of cakes and pastries using Japanese techniques.

Breakfast Sando 4.5/5

A more exciting brunch item on the menu, and is also one of Musette's signatures, is the Breakfast Sando ($19). Packing the breakfast essentials between 2 toasted fluffy white bread with evenly brown crusts, well-grilled smoked bacon, soft scrambled egg and slices of wholesome avocado bound together by oozy cheddar cheese and chipotle sauce. There were also some finely chopped pickles to lend some acidity to its richness. And what also made it such a delicious sando were the two fluffy slices of bread that come with evenly brown buttery crusts, lightly toasted with butter to enhance their toasty notes.

Shakshuka 3.5/5

Shakshuka ($18.00) is a new brunch item. While I love the bold and robust tomato sauce, which makes a good Shakshuka, it is more cohesive as a dish without the Chicken sausage by the side. It seems awkward to me.

Spicy Crab Rigatoni 3/5

Under Mains, we tried the Spicy Crab Rigatoni. This rendition will hit the right spot if you like yours with a good amount of heat. However, the saltish tobiko works better with mild flavours instead of layering such highly flavoured dish with even more savouriness.

Kale & Avocado Salad 3.5/5

Kale & Avocado Salad ($18) comes with a heap of Fried Kale which sits well even with non-greens lovers. The sweet and citrusy Honey Thyme dressing complimented the bitter greens and sharp feta cheese.

Kaya Butter Roll 5/5

Tiramisu 4/5

On your visit, you must give Kōbō cakes here a try! The Kaya Butter Roll ($8) is simply divine. Nothing was overpowering or overly sweet, which allowed the pandan flavour to come through. The pandan cake roll was light, soft and fluffy, and the aromatic kaya inside enhanced that pandan flavour, leaving a lingering pandan scent on my palette. In addition, the light French butter stick embedded within added a creamy mouthfeel to the cake, which elevated the overall experience.

Photos and words 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. Note: This is an invited tasting.


Musette x Kōbō by Melissa
Thye Hong Centre
2 Leng Kee Road
#01-06
Singapore 159086
Tel: +65 80310131
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Website 
Nearest MRT: Redhill (EW Line)

Opening Hours:
Mon – Sun: 8.00am – 5.00pm
Monday: ONLY Pastry & Beverage

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

2280 Burger @ Henderson Industrial Park - Gourmet Burgers By BurgerLabo

Hidden in Henderson Industrial Park is a burger restaurant, 2280 Burger, by the same people behind Burger Labo and Naked Finn. The name of the burger place 2280 comes from the four-digit code of the beef neck cut used in their beef patty. I had difficulty finding the place because its exterior looked different from a restaurant but more like an interior design house.

2280 Burger Double

There are only three burgers on the menu - 2280 Burger Single ($9.50), 2280 Burger Double ($13.50) and Blue Cod Burger Single ($15). I decided to go for the 2280 Burger Double that comes with two hand-shaped beef patties, pickled onions, melted cheese, and shio kombu mayonnaise in between two buttered and fluffy buns.

The beef patty, which uses grass-fed Aberdeen Angus beef and Kuroge Washu from Toriyama Umami Wagyu, is a juicy stack of deliciousness further elevated by condiments coming together beautifully.

2280 Burger Double & Blue Cod Burger Single

We also tried the Blue Cod Burger, which is more expensive than the beef burgers. It is a delicious burger, but we could not overcome the psychological barrier that it tastes exactly like McDonald's Fillet-O-Fish.


2280 Burger
Henderson Industrial Park
213 Henderson Road
#01-10
Singapore 159553
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Nearest MRT: Redhill (EW Line), Telok Blangah (EW Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 9pm
(Closed on Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Full Circle by J-man @ Thye Hong Centre - Semi-Fine Dining Restaurant Hidden Within A Business Centre

Full Circle by J.man at Thye Hong Centre is a semi-fine dining restaurant serving progressive Asian cuisine, helmed by Chef Jay Teo. Its circular logo, with a stray end, symbolise the start of a new journey for Chef Jay - from culinary school as a trainee to a fully-fledged Chef, then back to being an instructor, completing a full circle with him back being a chef once again. Weekdays dinner and Saturday lunch feature a $168 Tasting Menu, alongside an option for Full Wine Pairing $128 and Abridged Pairing $88.

‘Lap Cheong’ Croquette

Cured Mackerel

The Tasting Menu is really interesting. I experienced five unique 'snacks', followed by a 'bread' item with a wine pairing. We started with a rose to complement the savoury snacks.

Smoked Chicken Cigar

‘Char Siew’ Tartlet

Cured Mackerel and 'Lap Cheong' Croquette were served together, followed by Smoked Chicken Cigar and 'Char Siew' Tartlet. Though dainty in size, each was packed with flavours. The Char Siew tartlet came loaded with caramelised fatty goodness and was rich and mouth-filling.

Blue Swimmer Crab Broth

Oyster Bread

The items that made a statement for me were the Blue Swimmer Crab Broth and Teochew oyster puff-inspired Oyster Bread. 2kg of blue swimmer crab to produce a litre of broth; hence each bowl is a full-bodied broth with depths of flavours. Sandwiched between each fluffy bread is a plump oyster, complementing each other perfectly.

Hokkaido Scallop 4.5/5

Hokkaido Scallop features a refreshing mix of Hokkaido scallop and water chestnut. Green apple slices and ginger flower sorbet served with pickled jicama jus added to that lightness and crunch. After all the savoury snacks, this refreshed my tastebuds with its citrus-forward flavour profile.

Obsiblue Prawn 3.8/5

The next course was Obsiblue Prawn, served with piquant pineapple, bamboo shoot and tamarind chutney, and coconut cream spiced with kaffir lime leaves and tamarind oil. I love how the tropical flavours played out in this dish and the mingling of the cold and warm elements, producing a very cohesive dish.

Quail 2.5/5

One of the mains featured was Quail served in 2 ways - one with angelica root infused jus and the other deep-fried with a tempura batter. Either way didn't quite work for me.

Duroc Pork Belly 4.8/5

On the other hand, the Spanish Duroc Pork Belly was deeply satisfying. Each laced with perfectly crisped skin amazed me with its clean flavour and optimal lean meat and fats ratio. Drawing ideas from Korean BBQ, diners are given lettuce to wrap each piece of pork belly, with coriander pesto and fish sauce caramel on the side to slather them with. Similar to kimchi, there are also some pickles to help cut the meat's richness. I was surprised that I was able to finish all of it without feeling of being overloaded. Thumbs up for this dish!

Red Snapper 4.5/5

You can choose to add on a Red Snapper course (+$28). Reminiscent of otah, the snapper was aromatic with the warm notes of banana leaf. Slathered with laksa rempah and coconut, the snapper was delicious with punchy spices. The juicy pomelo salad served on the side was an equally thoughtful touch to the dish.

Pre-dessert

There's also a pre-dessert course - Chrysanthemum Jelly with Goji Berry Sorbet. The chrysanthemum scent was uplifting, and I enjoyed how the sorbet sweetened the jelly, which carries a slightly bitter note.

Porcini Parfait 4.5/5

Dessert was a Porcini Parfait with Miso Sorbet paired with sesame crumbles and poached pear. Savoury ice creams are common, but I rarely get to try a plated dessert that is so well executed. The porcini had a distinctive taste but melded harmoniously with the miso sorbet, with added textures and nuances from the sweet pear and nutty sesame crumble.

Sweet Endings 4.5/5

Summing up our meal was Sweet Endings, featuring 9-spice Madeline and adorable Kaya Toast Macarons. The latter had a crust creatively done by mixing real toast with meringue to create the bread-meringue crust. The kaya custard had just the right amount of sweetness for the pandan flavour to come through.

Photos and words 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. Note: This is an invited tasting.


Full Circle by J-man
Thye Hong Centre
2 Leng Kee Road
#01-05
Singapore 159086
Tel: +65 80310141
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat:12pm - 230pm, 6pm - 1030pm
(closed on Sun & Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

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.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
Facebook
Instagram
Website
Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Redhill Pork Porridge @ Redhill Food Centre - Chef Cao Yong & Misstamchiak Opens Hawker Stall Selling Hainanese Pork Porridge

Finally, the shutter of Redhill Pork Porridge at Redhill Food Centre is drawn up again but with new owners. The previous owner, Mr Han has retired, and new owners have taken over the stall. The new owners are non-other than Chef Cao Yong, Maureen Ow (aka Misstamchiak) and Chef Kenny.

Why pork porridge? I understand from Misstamchiak that her family used to sell Hainanese pork porridge, and she helped at the stall on weekends. So when she learned about Mr Han's retirement plan, it was like a higher calling for her to start a new venture close to her heart.

Together with Chef Cao Yong and Chef Kenny, they took over the stall. While they retained Mr Han's recipe, they incorporated better quality ingredients into the bowl of porridge, such as the handmade mushroom meatball and thick-cut pig's liver.

Their bowl of Hainanese Pork Porridge ($3.50/ $4.50) comes with tender pork slices, thickly-cut pig's livers, handmade meatballs and crisp deep-fried youtiao. You can add an egg for additional fifty cents. The porridge is thick and smooth, where you still get the grain's texture. The highlight for me is the soft and bouncy, thick-cut pig's liver, a texture that you probably will not expect or have eaten before. I understand this is from the famous noodle stall known for its pig's liver. No wonder it is so good.

Currently, the stall only opens from 6am to around 9am or till sold out, selling about 250 bowls each day. Why the short hour? Actually, the previous owner also operates for about 3 hours each day only. The new owners are considering extending the opening hours, but they would prefer to take one step at a time to smooth out the operations. Staffing probably is another consideration if they plan to extend the opening hours.


Redhill Pork Porridge
Redhill Food Centre
85 Redhill Lane
#01-90
Singapore 150085
Instagram
Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue-Sun: 6am - 9am (or till sold out)
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn left towards the taxi stand. Continue walk down Tiong Bahru Road until the traffic light junction. Cross the road onto Redhill Close. Walk to destination. Journey time about 5 minutes. [Map]

Yi Qian Private Dining @ Leng Kee Road - Hidden Restaurant Within A Business Centre, Serving Fine Cantonese And Teochew Fare

Yi Qian Private Dining is a new Chinese restaurant hidden within a nondescript business centre. Helming the kitchen is Chef Raymond, who has years of experience working at Golden Palace Singapore and Lei Garden Restaurant Hong Kong. The restaurant has an extensive menu ranging from Cantonese to Teochew Fare. Customers can even customise their menu upon the advance request of 3 days.

Crispy Prawn Fritters 4/5

A great appetiser to kick start the meal is the Crispy Prawn Fritter ($9.80). The thinly sliced prawn fritters are crispy and topped with sweet sakura prawns, deep-fried to golden perfection.

Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot 3.8/5

A signature at Yi Qian is their Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot ($68). It is a 2-part dish whereby the shark fin is separated from the superior stock. To enjoy the dish, have a bite of the shark fin and sip the superior soup brewed for over 6 hours using old chicken bones and ham.

Teochew Crispy Yam & Prawn Omelette 4.2/5

The Teochew Crispy Yam & Prawn Omelette ($24) comes in a disc shape, generously studded with hearty yam wedges and fresh prawns. I love the crispy and fluffiness accentuated by the flavourful yam.

Pig's Stomach and Chicken in Pepper Soup 4.2/5

The Pig's Stomach and Chicken in Pepper Soup ($108) requires pre-order at least one day in advance. A whole kampong chicken is wrapped in a pig's stomach and boiled in a white pepper soup. It is a pot of nourishing soup boiled for 4 hours under high heat with a myriad of spices.

Sizzling Kai Lan in Claypot 4.2/5

Nowadays, restaurants like to serve their vegetables in claypot, such as the Sizzling Kai Lan in Claypot ($22). They are stir-fried with belachan and shrimps. It's simple yet irresistibly mouth-watering, with the kailan retaining a delectable crunch.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A staple Teochew dish is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18). The flat rice noodles are tossed in a hot wok with crunchy preserved radish, kailan and shrimps, infused with the wok's breath for a smokey finish.

Sugar Encrusted Deep Fried Yam Sticks 4.5/5

Surprisingly, my favourite item is the Sugar Encrusted Deep Fried Yam Sticks ($20). It is the best version I have eaten so far. It has a sweet layer of sugar coating with an exterior crisp, followed by a soft and moist interior packed with the beautiful yam flavour.

While I see a glimpse of excellence in some dishes, there are misses too. I felt I had not tried the best of the restaurant yet. I probably have to return to try more of his dishes to get a final verdict.

Note: This is an invited tasting.


Yi Qian Private Dining
Thye Hong Centre
2 Leng Kee Road
#01-04
Singapore 159086
Tel: +65 65136377
Facebook
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]