Allium @ Kensington Square - A Little-known 16 Seater Restaurant By Ex-Chef Of GastroSmiths And Humble Loaf

Kind of under the radar without much fanfare of its opening is Allium located at Kensington Square. The 16 seater restaurant is helmed by husband-wife team, Executive Chef Dillon Ng, formerly from The Humble Loaf and GastroSmiths and Pastry Chef Lusiana Hendrika, formerly of Sukha Delights in Bandung, Indonesia. The restaurant offers a multi-course prix fixe lunch or dinner menu, embracing both local and cultural Asian flavours through a timeless culinary style that is modern yet modest.

House Bread, Smoky Speck Butter 4.2/5

Changing their menu quarterly, I visited Allium in February for lunch to celebrate my friend, Alison's birthday. We have the 5-course Modern European Menu ($88+ per pax). Our lunch started with freshly baked House Bread, accompanied by Smoky Speck Butter. The pairing is so good that we asked for a second serving.

Charred Rosemary & Wild Mushroom Soup

Next is the Charred Rosemary & Wild Mushroom Soup. While the earthy mushroom flavour is prominent, I felt that it lacked the creaminess which I preferred.

Roasted Alliums 4.2/5

While the Roasted Alliums may not be the best of presentation, the onion and celeriac sweetness tasted heavenly. The honey-roasted seeds provide the textural contrast, while the house 'Boursin' cheese gave it an elevated creamy finishing.

Chorizo Iberico, Celeriac, Port Wine Glaze 4.2/5

Following that, we have the Chorizo Iberico and Celeriac dressed in port wine glaze. I am not too sure, but I think it is topped with shaved parmesan. The combination works wonderfully. It even reminded me of my travel to Spain. How I wish we can travel again.

Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie 4/5

For the mains, the guest has either the Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie and Five Founders Carbon Neutral Striploin. The seafood pot pie comes encased in a flaky shell which you can find black cod, scallop and oyster in it. 

Five Founders Carbon Neutral Striploin 4.2/5

The striploin, which has been beautifully cooked to medium-rare, is paired with duck fat potatoes with marrow gravy. Nothing fancy but simply allowing the natural flavour of the beef to shine.

Sourdough Waffle with Orange Caramel Ice Cream 4/5

Wrapping up the five-course meal is the Sourdough Waffle with Orange Caramel Ice Cream. The waffle has a delightful texture, slightly chewy and fluffy with a lovely crisp on the exterior. As Chinese New Year was around the corner during my visit, the orange caramel ice cream gave the dish a delicious festive mood.

The modern European menu I had didn't showcase their philosophy of embracing local and cultural Asian flavours. While it is good, it did not wow me. I look at their upcoming March menu. I thought it is more exciting featuring dishes such as Sea Urchin, Local Mussels with Gazpacho "Sambal Cincalok", Fried Pomfret Pao Fan, Epok-Epok Mackerel etc.


Allium
Kensington Square
2 Jalan Lokam
#01-11
Singapore 537846
Tel: +65 88306230
Facebook
Website
Nearest MRT: Tai Seng (CC Line), Serangoon (CC Line, NE Line)

Opening Hours:
Thu: 6pm - 10pm
Fri-Sun & PH: 12pm - 230pm, 6pm - 10pm
Eve of PH: 6pm - 10pm
(By Reservation Only)

Direction:
1) Alight at Tai Seng MRT station. Take Exit A. Turn right and walk to bus stop at Tai Seng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 76 and 80. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit C. Walk to bus stop opposite Serangoon MRT (Stop ID 66359). Take bus 22, 43 and 70. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Serangoon MRT station. Take Exit H. Turn right and walk to bus stop at Serangoon MRT station (Stop ID 62131). Take bus 58. Walk to desintaion. Journey time about 15 minutes. [Map]

Ben Fatto 95 @ Paya Lebar Crescent - A Pasta Discovery Private Dining Experience

So far the private dining places I have visited are mostly serving Peranakan dishes. For a change, we decided to check out Ben Fatto 95, a new player in the scene focus on homemade pasta. Ben Fatto 95 is helmed by Chef Yum Hwa, who showcases a variety of freshly made pastas to his guests coupled with his story in discovering the different pastas around the world.

Sottaceti 3/5

Our dinner started with some homemade pickles to whet up the appetite.

Sushi de Chianti 4.2/5

The Steak Tartare is hand chopped using the the skirt cut instead of the usual filet mignon or tenderloin. The effort can be tasted in the tenderness. The seasoning was also spot on with the used of Italian fish sauce and olive oil.

Tortelli 4.2/5

First up is the Tortelli is the pasta sheet is made using soft wheat flour and shaped by mattarello (rolling pin). The parcels are filled with garlic ricotta and sealed by hand. The addition of garlic helps to cut through the creaminess with a soft innard. This is complemented by the fresh tomato sauce and finished with parmegiano reggiano. This is really good but the portion is a little small after all the anticipation.

Cappellacci 4.5/5

I love the shape of the Cappellacci. Though it is said to be shaped like a nun's habit, I thought it looks more like golden ingot. The prized ingredient is the culatello, one of the most prized salumi in Italy that is stuffed inside the cappellacci. Chef Yum Hwa has hand carried this back from Italy. This is paired with a cheesy cream based sauce which smartly balanced the intensity of the salumi.

What makes Ben Fatto 95 private dining experience different from the rest is the hands on experience. Besides the education on the different forms of pasta, guest will get a chance to roll their own pasta too.

Cresc' Tajat 4.2/5

The next pasta is named and inspired by Pastaio David. Shaped like a leaf is the Cresc' Tajat pasta. It is a form of short pasta from Le Marche made with polenta and wheat flour, cut using a bicicletta and folded by hand. It is then cooked with clams and legumes. Finished with a pancetta gremolata and garlic oil. I like how the pasta catches the sauce, allowing everything to come together in one bite on top of its al dente texture.

Tagliolini all' Uovo 4.5/5

The last pasta dish is Tagliolini all' Uovo. The long egg pasta is cut using a chitarra (traditional cutting utensil). It is then cooked with snapper and zucchini in a shellfish broth. The bite of the pasta and its flavour are more familiar to the Asian's palate which we can find an association with. It is like have a plate of stir fried egg noodles.

Torta della Nonna 3/5

Wrapping up our dinner is the Torta della Nonna, a classic lemon and custard filling encased in a homemade pastry crust. It is then topped with pine nuts and dusted with powdered sugar. I personally thought the lemon tart can be more sour.

We pay $90 per pax for 7 courses. It is definitely a different form of private dining I have attended so far. It is an educational journey into the world of pasta. I really appreciate the experience. However I think the flow and portion of the dishes can be fine tuned, as some of us find the waiting time in between courses are a bit long and most of us left the place feeling not full.


Ben Fatto 95
Paya Lebar Crescent
Website
Nearest station: Tai Seng (CC Line)

Quan Lai Kway Chap @ Macpherson Road - Kway With Thick & Gooey Broth

Many foodies should be familiar with Quan Lai Kway Chap at Macpherson Road. When I was staying in Hougang, it is one of the supper places I would visit. After moving to the West, I have not eaten there for a long time. Since I was in the area on a Saturday, I decided to drop by for lunch.

Kway Chap 4.5/5

I ordered a braised platter for 2 pax, a bowl of yam rice, a bowl of kway and a plate of fried large intestines. The whole meal comes to $25.80. Do you think it is expensive? I asked the question because Quan Lai is also known to many as one of the most expensive place to have kway chap.

My braised platter for 2 pax consists of Braised Duck Meat, Tau Pok, Fish Cake, Intestine, Tofu, Braised Pork Belly and Braised Egg. The duck meat is a bit dry but what I like is the richness of the braised sauce whereby I can taste the different herbals and spices used. In addition, the braised ingredients have also been cooked until they have absorbed the delectable flavours.

Kway 4.5/5

Most places just cooked the rice sheet separately and add the broth onto it, hence the rice sheet tasted rather bland without absorbing the flavoursome broth. At Quan Lai, I suspect the kway has been cooked together with the thick and gooey broth, allowing the thick rice sheet to absorb the flavour. I am glad that the kway doesn't taste bland, instead soaking up the delicious broth for an enjoyable bite.

Fried Large Intestine 4.2/5

Another item I enjoyed is the Fried Large Intestine. It is fried to a nice crispy exterior while the interior is still a bit chewy. It also does not have the gamey taste. I actually find it very addictive.

I have read reviews that the standard of the kway chap has dropped over the years, especially after the son took over. I have not eaten at Quan Lai for a long while and I have a short memory to compare what it used to me. What I know is that I have a satisfied experience and I have enjoyed my lunch here.


Quan Lai Kway Chap
560 Macpherson Road
Sin Fong Restaurant
Singapore 368233
Tel: +65 67441252
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 8am - 1230am

Direction:
1) Alight at Tai Seng MRT station. Take Exit B. Walk towards Macpherson Road. Turn right at Macpherson road. Walk down Macpherson Road to the stretch of shop houses. Journey time about 10 minutes. [Map]

Yamato Izakaya @ Oxley Bizhub - 3-In-1 Dining Concept Under One Roof Featuring Bib Gourmand Awardees Man Man Unagi

For the folks staying in the East, you will be great to know that Yamato Izakaya has opened at Oxley Bizhub. It is a Japanese dining concept housing 3 different brands under one roof. The 3 brands are Singapore Michelin Bib Gourmand awardees Man Man Unagi, Ramen Hitoyoshi and Tora-Tora.

If you have been to Man Man Unagi at Keong Saik Road, you will know that there is always a long queue and no reservation is allowed. At Yamato, not only that there are more seating, you can also make reservation.

Hitsumabushi 4.2/5

We tried the Hitsumabushi ($29.50) from Man Man Unagi. I was so delighted to be eating my unagi within 10 minutes. I do not even need to queue. There are 3 ways of enjoying the hitsumabushi. You can have the unagi on its own, eat it together with the condiments and lastly pour some tea into the rice , enjoy it like a bowl of porridge.

Futago Don - Ginger Pork and Prawn Tempura 4.2/5

Besides the unagi, we also tried the Futago Don from Tora Tora. Basically diner can pick 2 dons from a wide array of choices. I decided to go for the Ginger Pork ($7) and Prawn Tempura ($7). The pork marinated in a soy sauce is flavoursome and tender while the crunchy prawn is coated in a delightful crispy batter.

Yamato Izakaya
Oxley Bizhub
65 Ubi Road 1
#01-92
Singapore 408729
Tel: +65 69352925
Facebook
Website
Nearest MRT: Tai Seng (CC Line)

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

Direction:
1) Alight at Tai Seng MRT station. Take Exit B. Walk to the traffic light junction of Paya Lebar Road, Macpherson Road and Airport Road. Cross the junction and walk to Oxley Bizhub. Walk towards Ubi Road 1 direction. Walk to destination. Journey time about 10 minutes. [Map]

Took Lae Dee @ Tai Seng - Enjoy Thai Classic Dishes Starting From $3.80

Took Lae Dee, Bangkok’s most famous 24/7 restaurant chain, has found its way to Singapore, making Tai Seng its first ever branch outside Thailand after 45 years. Took Le Dee means “cheap and good” in Thai. In Bangok, their menu is extensive with not just Thai dishes but also Chinese and Western dishes such as American breakfast, steak & fries. With just a few dollars, you get filled up with good quality food even in the wee hours. That actually sounds like Hans during my secondary school days!

Pad Krapow with Egg 2.8/5

As Took Lae Dee Singapore is still trying to settle down, the menu is restricted to offering Thai staples only. What may first caught your eyes is the signature Pad Krapow (Minced Chicken/Pork with Chilli & Basil Leaves & Rice) which cost only $3.80! But just when you may think its really cheap and good, you will realise that you need to fork out another $1.20 to put that quintessential sunny-side up onto your plate. Cost aside, what's notable is that the original holy basil is being used in this dish, which is a lot stronger than the regular basil. But somehow, I couldn't detect much of the distinct peppery basil taste in this dish, unless I deliberately chewed on the leaves. I also expect quite a bit on my $1.20 egg, which turned out to to like those from cookhouse, with deep fried edges tainted with black flecks. I thought even Thai stalls at hawker centres serve more beautiful suuny-side up these days.

Yum Woon Sen 3.5/5

Som Tum 3.5/5

Both of my favourites Yum Woon Sen ($6 ) and Som Tum ($6) didn't disappoint. The Thai spicy vermicelli salad was full of crunch and a lot of heat with lots of chopped onions, chilli, celery and black fungus. Unlike some versions which the fish sauce tends to overwhelm the entire dish, these 2 salads remained bright and refreshing, though somewhat on the spicy side.

Pad Thai 3/5

Like any outlets in Bangkok where you will find them tuck inside Foodland supermarket, it comes with both table seating and counter seating, where you get to see the chefs in action, even fire blazing at times. That's when you know your dishes will be exuding that extra element of wok hei. The Pad Thai ($5/6.20) comes with a choice chicken or prawn, though on the sweeter side, was redeemed by that extra flavour.

Pad Pak Boong 3.5/5

The Pad Pak Boong or Thai Morning Glory ($5) has that wok hei flavour as well, and quite crunchy.  Some of you may prefer this to the sambal chilli style.

Kang Keaw Wan 2.8/5

The Kang Keaw Wan, Thai Green Curry with Chicken/Pork/Beef ($7/$8) surprised me with its lightness as all the recipes are said to be the original. I was expecting it to be a lot more robust and rich. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk and fish sauce.

Tom Yum Soup 2.8/5

The Tom Yum Soup ($6/$8)) was actually not too bad but the seafood seemed to be from remnants.

Took Lae Dee Iced Milk Tea 3.5/5

I don't usually order Thai Milk Tea because the sweetness is just too much but the Took Lae Dee Iced Milk Tea ($2.80) was really well balanced with the acidity and sweetness. Best part is that I got to add in the milk myself! After all the spicy and strong flavours fighting in my mouth, this is a much needed remedy to cleanse the palate.

If you are lucky, there may be seasonal Mango Sticky Rice available on your visit.

Took Lae Dee here is not 24hours unlike Bangkok, which is a pity as I really feel that much of the spirit of this brand is lost - the vibrancy, the extensive menu of comfort food, affordable pricing. Perhaps dining at the counter seats will allow you to have a better feel of it, it will elevate the taste of the food for sure.

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.


Took Lae Dee
18 Tai Seng Street
#01-34/35/K9
Singapore 539775
Facebook
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Go to ground level. Walk to destination. Journey time about 3 minutes. [Map]

Tsuta @ Tai Seng - Unveiling Its Miso Soba At Its Second Outlet

With the successful opening of its first outlet at Pacific Plaza, Singapore, Tsuta has opened its second outlet at Tai Seng serving its michelin star ramen. In conjunction with the opening of its second outlet, it has also unveiled the Miso Soba or Miso Ramen.

Miso Soba 4.5/5

I have made my way down to 18@Tai Seng to check out the new Tsuta and its new Miso Soba. The bowl of ramen uses hatcho miso imported from Tokushima prefecture. Porcini mushroom oil, bean sprouts, watercress and corns are added to complement the rich miso flavour. The noodles used for the miso soba is also slightly thicker compared to the Shoyu version which goes better with the heavier miso broth.

Miso Soba 4.5/5

When Tsuta first opened in Singapore, it introduced the Shoyu Soba and Shio Soba which is kind of new to the local palate. It is unlike the tonkotsu broth that Singaporeans are used. With the unveiling of the miso soba, I felt it is more receptive to the local palate.

Do note that the Tsuta outlet only sells the Shoyu and Miso soba at the Tai Seng outlet. If you want to try the Shio version, you have to go to Pacific Plaza outlet. The Pacific Plaza outlet offers both the Shoyu and Shio soba only.

Noted: This is an invited tasting. 


Tsuta
18 Tai Seng Street
#01-36/37/38/39
Singapore 539775
Facebook
Website
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Tai Seng MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

The Original Katong Laksa @ Upper Paya Lebar Road - Atas Laksa With Crayfish

Have you ever been ask the question, what is that one local dish you miss whenever you return from an overseas trip? My reply is Laksa. It is great to know that the pioneer of the "Katong Laksa" - The Original Katong Laksa or also known as Janggut Laksa has opened a new outlet at Upper Paya Lebar Road. The third outlet after Roxy Square and Queensway stalls.

If you are not aware, the original katong laksa was started by Mr Ng Juat Swee (Encik Janggut) in the 1940s. Mr Ng was selling his laksa off the street in the Marine Parade area before moving into a physical shop at 49 East Coast Road. Due to increase in rents, it moved down the road to 57 East Coast Road and eventually settling at Roxy Square. By then Mr Ng has passed down the business to his niece, Mdm Ng Sway Hong who in turn partnered with Mdm Tan Siew Suan to run the business.

Laksa 4.2/5

The Laksa ($5) here comes with ingredients such as prawn, cockle, fishcakes and laksa leaves. The thick beehoon is cut into short strips which can be easily eaten with a spoon. This is exactly how Mr Ng served his customers in the 1940s, which many so called 'Katong Laksa' stalls followed to serve in this way. A good laksa broth comes from the rempah used to cook with the coconut milk. The broth here is mildly spicy, creamy and has lots of dried shrimp for that addition oomph

Crayfish Laksa 4.2/5

Only available at the new outlet, it has introduced a premium version of the laksa - Crayfish Laksa ($9.50). It comes with a whole crayfish sliced into half. Once again, you can only have this at the new Upper Paya Lebar Road outlet. It is not available at Roxy Square and Queensway outlet.

Curry Chicken 4/5

If you need a more substantial meal, the new outlet has expanded their menu to include Curry Chicken and Fried Chicken. While the fried chicken was tender and juicy with crispy skin, my favourite is the curry chicken for its rich and thick gravy. It felt like having grandma cooking.

Fried Chicken 4/5

For those that wants to dine in a more comfortable environment, the newest outlet will allow you to do so. You can enjoy a bowl of laksa with air conditioning. It also offer other mains if you don't feel like having noodle for your meal.


The Original Katong Laksa
331 Uppper Paya Lebar Road
Singapore 534949
Tel: +65 97361833
Facebook
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 10am - 930pm

Direction: 
1) Alight at Tai Seng MRT station. Take Exit A or B. Walk to bus stop at Tai Keng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 80 and 76. Alight 5 stops later. Walk to destination. Journey time about 10 minutes. [Map]