IM QALB by Pun Im @ Tampines Mall - A Creative Take on Southern Thai and Malay Flavours

IM QALB by Pun Im at Tampines Mall is a new creative, casual Thai-Malay restaurant that blends the rich culinary heritage of Southern Thailand with Malay cuisine. The menu highlights the bold, aromatic, and soulful character of Southern Thai cooking while incorporating familiar Malay flavours and techniques into a range of creative dishes.

From spicy and sour soups to grilled meats, coastal seafood, and comforting desserts, the menu showcases aromatic herbs, chilli, seafood, fermented ingredients, and spices central to both culinary traditions.

Spicy & Sour Beef Soup 4.8/5

One highlight for me was the Spicy & Sour Beef Soup ($16.80), inspired by Isaan cuisine from Northeastern Thailand. Made with three cuts of beef (gold coin, oxtail, and tendon), the soup has a rich, hearty mouthfeel, with each cut adding layers of texture. What makes it stand out is the housemade toasted rice powder, prepared by toasting Thai Jasmine Rice together with three aromatic herbs before grinding it. This adds a fragrant toasted aroma and subtle texture to the soup. The broth itself is punchy, spicy and sour, with robust flavours that make it particularly satisfying.

Golden Crab Tahu Kai Jeow 4.5/5

The Golden Crab Tahu Kai Jeow ($18.80) is perhaps one of the more interesting creations on the menu, combining Thai Kai Jeow with the Malay Tahu Telur. Made with tofu, jumbo lump crab meat, and acacia leaves, the mixture is deep-fried Tahu Telur-style until golden brown and crisp on the outside while staying light inside. It is served with a housemade sweet sauce and finished with a rich, tangy and umami-packed egg yolk sauce. I thought this was a clever marriage of the two cuisines, although I would have liked to see more crab meat in the dish.

Stir Fried Petai With Wild Caught Black Tiger Prawns 4.2/5

For something with a more pronounced Southern Thai character, there is the Stir Fried Petai with Wild Caught Black Tiger Prawns ($19.80). Petai, or stink beans, is a popular ingredient in Southern Thai cuisine, prized for its distinctive flavour and slightly crisp texture. Here, succulent wild-caught black tiger prawns are wok-tossed with petai, housemade chilli paste and shrimp paste, resulting in a dish that is spicy, savoury and packed with umami. The petai brings its characteristic nuttiness, while the prawns add sweetness to the aromatic and punchy sauce.

Stir-Fried Squid in Black Ink Sauce 5/5

My favourite dish of the meal was the Stir-Fried Squid in Black Ink Sauce ($19.80). This lesser-known Southern Thai coastal dish features fresh squid stir-fried in its own natural ink, creating a luscious, glossy sauce with a delicate sweet and savoury balance. The sauce is further layered with onions, garlic, shallots, lemongrass and kaffir lime leaves, giving it plenty of fragrance and depth. The squid was nicely cooked with a pleasant bite, while the black ink sauce was intensely savoury without being overly heavy. Definitely one I would order again.

Southern Thai Style Ayam Perchik 3.8/5

The Southern Thai Style Ayam Perchik ($18.80) combines Southern Thai curry flavours with the Malay-style ayam percik. Chicken thighs are marinated in a fragrant curry paste with cinnamon, coriander, and cumin seeds, then grilled three times, with the marinade basted onto the chicken after each turn. This gives the skewers a nicely charred and caramelised exterior while keeping the meat tender and juicy. Served with lontong and a sweet and tangy Thai-style achar, it makes for a fairly complete plate. While I enjoyed the chicken's texture, I felt the overall flavour could have been more pronounced and punchy.

Rose Tea with Lychee Smoothie 4.2/5

The menu also includes a selection of Thai-inspired drinks. The Rose Tea with Lychee Smoothie ($7.80) combines fragrant rose tea with sweet lychee in an icy, refreshing smoothie. It is floral, fruity and not overly heavy.

Rose Milk Tea with Cream Cheese Foam 4/5

The Rose Milk Tea with Cream Cheese Foam ($7.80) takes a more indulgent direction, pairing rose-infused milk tea with a velvety cream cheese foam. The tea's floral sweetness pairs well with the creamy foam, which adds a gentle savoury finish.

Thai Chendol Drink with Scented Coconut Milk 4.2/5

For something more familiar, the Thai Chendol Drink with Scented Coconut Milk ($7.80) puts a Thai spin on a Southeast Asian favourite. Silky chendol and sweet jackfruit are served in fragrant coconut milk, making it a refreshing, lightly sweet option to pair with the spicier dishes.

Thai Banana Fritter 4.5/5

Dessert-wise, the Thai Banana Fritter ($9.80) was another highlight. Also known as Gluai Kaeg, the Thai version differs from the familiar Malay goreng pisang by using ripe Namwa bananas and a batter enriched with shredded coconut and toasted white sesame seeds. Fried until golden and crisp, the exterior has a lovely crunch while the banana inside remains naturally sweet, soft and creamy. The toasted sesame and coconut add a pleasant nuttiness and aroma, making this a simple but very satisfying way to end the meal.

Overall, IM QALB by Pun Im offers an interesting take on Thai cuisine, pairing Southern Thai flavours with Malay influences. While some dishes worked better for me than others, the restaurant clearly tries to move beyond the usual Thai restaurant offerings, particularly with creations such as the Golden Crab Tahu Kai Jeow and Southern Thai Style Ayam Perchik.

My personal favourites were the Spicy & Sour Beef Soup and especially the Stir-Fried Squid in Black Ink Sauce, which I found particularly bold and flavourful. If you enjoy spicy, aromatic and herb-driven flavours, IM QALB is a new addition in Tampines worth checking out.

Note: This is an invited tasting.


Im Qalb by Pun Im
Tampines Mall
4 Tampines Central 5
#04-02
Singapore 529510
Tel: +65 8145 6713
Facebook
Instagram
Website
Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Tampines MRT Station (EW Line). Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tampines MRT Station (DT Line). Take Exit D. Walk to the destination. Journey time is about 5 minutes. [Map]

Keming Bing Sat (克茗冰室) @ Tampines 1 - Third Outlet With Outlet's Exclusive Dishes

China’s famous cha chaan teng concept, Keming Bing Sat (克茗冰室), has opened its third Singapore outlet at Tampines 1, following the success of its existing outlets at Plaza Singapura and Funan Mall. The new outlet brings along a lineup of outlet-exclusive creations, alongside some of its popular signatures.

Hong Kong-Style Snack Platter 3.8/5

We started with the Hong Kong-Style Snack Platter ($8.80), which comes with Signature Chee Cheong Fun in Mixed Peanut Sauces, Curry Fish Balls, Sweet Soy Chicken Wings and Thai-Style Shrimp Roll. It’s a great introduction to some of the menu’s snacks, especially if you are dining with a group and want to try a little of everything.

My favourite was the Signature Chee Cheong Fun, which came with a generous coating of the mixed peanut sauces. The soft, silky rice rolls paired particularly well with the nutty, savoury sauce. The curry fish balls had a familiar bouncy texture, while the sweet soy chicken wings brought a more savoury-sweet profile. Overall, it is a pretty satisfying platter to kick-start the meal.

Char Siew Rice $10.90 4/5

The undisputed star is the Char Siew Rice ($10.90), touted as the No. 1 Best-Selling Char Siew Rice in China. The char siew is roasted using a time-honoured technique developed by a Hong Kong roast meat specialist with more than 40 years of experience.

The slices came with beautifully caramelised edges and a good balance of lean meat and fatty portions. I liked that the meat was tender without being overly soft, with a subtle smoky sweetness from the roasting. It is served over fragrant and fluffy Wuchang rice, topped with two soft-fried eggs. Break the yolks and let them run into the rice and char siew for extra richness.

The signature in-house sauce is another key component, made with 23 ingredients, including lemongrass, onions, and pork lard. It brings a savoury, aromatic depth to the rice and helps tie everything together. For a relatively humble-looking bowl of char siew rice, there is actually quite a bit going on in terms of flavour and texture.

Beef Minced Rice with Poached Egg 4/5

One of the new outlet-exclusive creations at Tampines 1 is the Minced Beef Rice with Poached Egg ($10.90). At first glance, this may not look like the most exciting dish, but it packs more flavour than it looks.

Despite being called minced beef, the beef retains a slightly resistant bite rather than being minced into an overly fine or mushy texture. The savoury beef sits on fragrant rice and is topped with a poached egg. Once you break the yolk, its creamy richness coats the beef and rice, bringing everything together into a comforting, satisfying spoonful. Simple, but surprisingly enjoyable.

Little Bear Iced Lemon Tea 4/5

Trio Happiness Hong Kong Milk Tea 4/5

The Little Bear Iced Lemon Tea ($4.90) was refreshing without losing the underlying tea flavour, making it a good option to cut through the richer dishes. The Trio Happiness Hong Kong Milk Tea ($5.90) takes things up a notch, combining fresh milk, brown sugar pearls, honeycomb caramel crunch and salted cheese foam. You get a mix of creamy, sweet and slightly savoury notes, with the caramel crunch adding some texture to each sip.

Happiness Lava Egg Waffles 3.8/5

To end the meal, we had the Happiness Lava Egg Waffles ($6.90 for 4 pcs). These golden waffles put a playful spin on the familiar Hong Kong street snack, with each crispy-edged bubble filled with creamy cheese. The soft, eggy waffle batter provides a slightly sweet base, while the molten cheese filling adds a savoury, umami kick. Best enjoyed while warm.

With its third outlet now at Tampines 1, Keming Bing Sat offers a casual cha chaan teng experience, mixing familiar Hong Kong favourites with new creations exclusive to the outlet. The Char Siew Rice remains the standout for me, while the Minced Beef Rice and Happiness Lava Egg Waffles are worth trying if you want something different.

Note: This is an invited tasting.


Keming Bing Sat (克茗冰室)
Tampines One
10 Tampines Central 1
#02-14/K6/K7
Singapore 519536
Tel: +65 8067 4489
Facebook
Instagram
Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Tampines MRT Station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Club Rangoon @ Duxton Road - A Rare Gem Showcasing Contemporary Burmese Cuisine in Singapore

Along the vibrant stretch of Duxton Road, Club Rangoon continues to stand its ground in Singapore's ever-evolving dining landscape. Having first visited shortly after its opening in August 2024, it is heartening to return nearly a year and a half later to see the restaurant not only surviving but refining its identity. In a city where dining concepts come and go with startling frequency, Club Rangoon remains a rare gem — spotlighting contemporary Burmese cuisine, a cuisine still relatively underrepresented in Singapore.

Laphet Hummus 4.2/5

The Laphet Hummus ($14) offers a thoughtful reinterpretation of a familiar staple. Infused with fermented tea leaves, the hummus carries a distinctive Burmese accent that is earthy, umami-rich, and gently herbaceous, setting it apart from its Mediterranean counterpart. The texture is luxuriously smooth, almost velvety, serving as a canvas for the nuanced flavours of laphet and tea leaf oil drizzled atop. This "gentle funk" adds intrigue without overwhelming the palate. Paired with warm, pillowy pita, it becomes an addictive starter that invites repeated scooping.

Short Rib Skewers 4.2/5

The Short Rib Skewers ($18 for 2pc) exemplify the restaurant's knack for balancing richness with brightness. Grilled to tender perfection, the beef boasts a melt-in-the-mouth texture, accented by a light smoky char. What elevates the dish is the Burmese-style chimichurri, sharper and more herbaceous than the traditional Argentinian version, cutting cleanly through the meat's fattiness. The accompanying pennywort salad lends a refreshing crunch and a slightly bitter note, rounding out the dish with finesse.

Samusa Thoke 4/5

A beloved Burmese street food classic, the Samusa Thoke ($12) is a medley of textures and flavours. Crispy potato samosas are broken apart and tossed into a warm, comforting yellow split pea soup, allowing them to soak up the broth while retaining bits of crunch. The addition of shredded cabbage and fresh mint introduces a crisp, cooling contrast, while a squeeze of lime ties everything together with a bright, zesty lift. The interplay between warm and fresh elements makes this dish both hearty and refreshing.

Ohn-No Khout Swel 4/5

The Ohn-No Khout Swel ($20) delivers a comforting bowl of coconut chicken noodle curry. Rich yet approachable, the mildly spiced broth is thick enough to coat each strand of egg noodles and envelop tender pieces of chicken. A halved boiled egg adds an extra layer of richness, while crunchy yellow rice crackers provide textural contrast. With lime and chilli on the side, diners can easily adjust the balance of acidity and heat, making it a highly customisable and satisfying main.

Wet Thar Dan Dauk 4.5/5

A standout on the menu, the Wet Thar Dan Dauk ($34) is a luxurious take on Burmese-style biryani. Fragrant basmati rice, infused with saffron and ghee, forms the base for a generous portion of slow-cooked pork knuckle. The meat is incredibly tender, with gelatinous richness that melts effortlessly on the palate. To offset this indulgence, a side of tangy green mango salad provides a refreshing acidity and crunch, ensuring each bite remains balanced and enjoyable.

Yone Pathay Thee Tofu Kyaw 4.5/5

The Yone Pathay Thee Tofu Kyaw ($22) showcases the depth of Burmese "dry curry" techniques. Featuring okra and tofu stir-fried with a robust masala blend, the dish delivers concentrated, caramelised flavours with every bite. The tofu absorbs the spices beautifully, while the okra adds a tender, slightly crisp texture. A touch of tamarind introduces a sharp, fruity acidity that cuts through the warmth of the spices, resulting in a dish that is both hearty and well-balanced.

Laphet-yay Ice Cream 4.5/5

Ending on a high note, the Laphet-yay Ice Cream ($14) is a creative homage to Burmese milk tea. Smooth and creamy, the ice cream captures the bold, slightly tannic notes of black tea, mellowed by the sweetness of condensed milk. The addition of a banana and jaggery crumble introduces a contrasting texture and a deep, caramel-like sweetness. The interplay between warm, earthy flavours and the cold creaminess of the ice cream makes for a refined yet comforting dessert.

Returning to Club Rangoon, the progression is evident. The refreshed menu feels more confident and cohesive, with flavours that are better defined and more attuned to the local palate without losing their Burmese essence. This second visit not only deepened my appreciation for the cuisine but also highlighted the restaurant's growth in bridging tradition and modernity. In many ways, Club Rangoon continues to play an important role in introducing and evolving Burmese cuisine within Singapore's dynamic food scene.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
Instagram
Facebook
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Homm Dessert @ Resorts World Sentosa - Opens Second Outlet at Weave RWS with Exclusive DIshes

Melbourne-born Thai dessert café Homm Dessert has expanded beyond its first outlet at Raffles City, now opening its second branch at the new Weave Mall in Resorts World Sentosa. Known for their creative takes on Thai-inspired sweets, the RWS outlet introduces not only its signature bingsu and drinks but also a range of exclusive savoury and sweet offerings.

Cheese Top Thai Milk Tea, Cheese Top Taro Milk Tea 4.2/5

We started with the Cheese Top Thai Milk Tea ($6.80) and Cheese Top Taro Milk Tea ($7.80). Refreshing and not overly sweet, both drinks hit the spot on a hot day. The flavours were distinct and natural, without the artificial aftertaste sometimes found in flavoured teas.

Mango Soba Salad 4/5

One of the savoury exclusives at the RWS branch is the Mango Soba Salad ($16.80). The vibrant combination of soba, ripe mango, soft-boiled egg, avocado, chilli, coriander, and red onion makes this a light yet satisfying option. Tossed in a spicy dressing of fish sauce, chilli and lime juice, it delivered a punchy, zesty kick that tied everything together.

Thai Chilli Crab Linguine 4/5

Another exclusive is the Thai Chilli Crab Linguine ($22.80). The pasta is generously coated in a robust Thai chilli crab sauce made with lemongrass, shallots, garlic, candlenut and bird's eye chilli. While flavour-packed and fragrant, it leaned more towards sweet than spicy. The two crispy soft-shell crabs served alongside added extra indulgence and texture to the dish.

Mount Chendol 4/5

For desserts, the RWS-exclusive Mount Chendol ($18.80) is their creative spin on the beloved local treat. A fluffy coconut “snowflake ice” base is layered with jackfruit, pandan jelly, semi-smashed red beans, creamy corn, grass jelly and drizzles of gula melaka. It’s a fun, Thai-inspired take on chendol, or as it’s called there, “lod chong.”

Thai Milk Tea Avalanche Bingsu 4.5/5

Of course, no visit to Homm is complete without their signature Thai Milk Tea Avalanche Bingsu ($19.80). Using a blend of fragrant Thai tea leaves, the flavours are earthy yet smooth, never too tannic. The “avalanche” reveal is a playful touch, unveiling whipped cream cheese on Thai tea snowflake ice, gelato, and buttery sable crumbles. Served with Thai tea sauce, grass jelly, and condensed milk on the side, this is an indulgent dessert perfect for sharing.

Homm Dessert continues to impress with its creative interpretations of Thai classics. With the addition of exclusive savoury dishes at the new RWS outlet, it makes for a fun spot not just for desserts but also for a light meal.

Note: This is an invited tasting.


Homm Dessert
Resorts World Sentosa
Weave Mall
26 Sentosa Gateway
#01-232
Singapore 098138
Tel: +65 6745 5323
Facebook
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 10am - 6pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

SOD Cafe @ Upper Thomson Road - Launches New Night Concept With A Focus On Freshly Made Pasta

Nestled within the Upper Thomson vicinity, SOD Cafe has launched a new night concept focusing on freshly made pasta. There are a total of 7 pasta dishes to choose from, with the bases all made with either linguine or fettuccine. They make their pasta from scratch daily, with portions only limited to 30 per night for now, though they have hoped to increase the daily portions to 50 in the near future!

Taro Milk Tea 4/5, Green Milk Tea 4/5

We started off the meal with their signature bubble tea drinks, such as the Taro Milk Tea and Green Milk Tea with pearls. The drinks were aromatic, creamy and not too sweet, while the black pearls were soft and chewy, providing a great bite to the drinks.

Aglio Olio with Prawns 4.2/5

We opted for their Aglio Olio with Prawns, cooked with fragrant butter garlic and topped with ebiko, and tiger prawns cooked to plump juicy perfection. The addition of ebiko added a nice bite, and the fettuccine pasta was cooked to a nice al dente texture.

Cream Mushroom 4/5

The Cream Mushroom comprises button mushrooms cooked in mixed herbs and cream. It is perfect for pasta lovers who love creamy pasta, and the shrooms' aroma was strong without being too overwhelming. The fettuccine pasta was similarly cooked to a nice al dente texture.

Beef Stew 4.2/5

The Beef Stew comes with tender 8-hour cooked beef shank cubes and cream demi-glaze. The perfectly done fettuccine was smothered in a robust beef gravy, not too heavy yet sufficiently flavourful. Other pasta options are available such as the Spicy Tomato with Wagyu Beef Balls and Salmon Pesto.

Sweet Potato Fries 3.8/5

We also tried their sides, such as the Sweet Potato Fries, which are fluffy and retain a thin layer of crispiness around them.

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.


SOD Cafe
183 Longhaus
183 Upper Thomson Road
#01-05
Singapore 574332
Facebook
Instagram
Website
Nearest MRT: Marymount (CC Line), Upper Thomson (TE Line)

Opening Hours:
Daily: 1030am – 9pm

Direction:
1) Alight at Marymount MRT station. Take Exit A. Walk to junction of Marymount Lane and Thomson Road. Cross the road and turn right. Walk down Thomson Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Upper Thomson MRT station. Take Exit 4. Walk down Upper Thomson Road. Walk to destination. Journey time about 5 minutes. [Map]

Tai Er Chinese Sauerkraut Fish @ Jewel Changi Airport - Popular Chinese Restaurant In China With Nearly 300 Stores Opens In Singapore

Popular Tai Er Chinese Sauerkraut Fish, with nearly 300 stores in China, has opened its first outlet in Singapore at Changi Jewel Singapore. The restaurant is known for its Chinese Sauerkraut Fish seeing daily queues at the stores to savour the fish fillets in a spicy and sour broth.

Chinese Sauerkraut Fish 4.5/5

The Chinese Sauerkraut Fish ($48/$68/$88) comes in a huge plate with the tender fish slices swimming in a pool of soup, brimming with red chillis, Sichuan peppercorn and pickled cabbage. If I am not wrong, they use tilapia fish for the dish. The combination of mala, spicy and sour flavours is super shiok. I can understand why it is so popular in China now.

Poached Sliced Beef in Hot Chilli Oil 4.8/5

Another crowd favourite is the Poached Sliced Beef in Hot Chilli Oil ($26). The beef slices are incredibly tender. The star has to be the aromatic hot and spicy broth accentuating the full enjoyment. I feel the flavours are well balanced for Singapore's palate, neither too spicy nor mala. The dish is seriously one of the best interpretations of the classic Sichuan dish I have eaten for a long while.

Abalone and Shrimp in Spicy Sauce 4/5

The Abalone and Shrimp in Spicy Sauce ($12) is a delightful starter to whet up your appetite. However, I probably save my calories for the other star dishes on the menu, such as the Chinese Sauerkraut Fish and Poached Sliced Beef in Hot Chilli.

Fried Crispy Prawn Topped with Mustard 4/5

Not everything on the menu is spicy. There are also non-spicy dishes such as the Fried Crispy Prawn Topped with Mustard ($13). Coated in a light batter, it gives the crunchy prawn a crispy exterior coat paired with a sweet mustard sauce.

Seaweed Roll with Salted Egg Yolk 2.5/5

Exclusively for the Singapore outlet is the Seaweed Roll with Salted Egg Yolk ($6). I find it disappointing for an exclusive dish. It felt half-hearted by putting together a few pieces of seaweed cracker and drizzled it with salted egg yolk sauce.

Egg Coated Glutinous Rice Rolls with Brown Sugar 4.8/5

Another beautiful dish we enjoyed is the Egg Coated Glutinous Rice with Brown Sugar ($10). The texture is like mochi, soft and chewy paired with sweet brown sugar dip. It is so good.

Ice Jelly with Coconut Milk 4/5

Sichuan Pepper Milk Tea and Lemon Tea With Passionfruit Juice

If you find the food is too hot to handle, don't worry. You can cool off with some cold beverages and desserts such as the Ice Jelly with Coconut Milk ($3), Sichuan Pepper Milk Tea ($5) and Lemon Tea With Passionfruit Juice ($5).

I have enjoyed the food at Tai Er Chinese Sauerkraut. I will be back again to check out the rest of the menu. Please note that they do not accept walk-in. You have to make reservation via their facebook page or WeChat. For the first-timer, the must-try items are Chinese Sauerkraut Fish, Poached Sliced Beef in Hot Chilli Oil and Egg Coated Glutinous Rice Rolls with Brown Sugar.

Note: This is an invited tasting.


Tai Er Chinese Sauerkraut Fish
Jewel Changi Airport
80 Airport Boulevard
#03-208
Singapore 819642
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1130am - 2pm, 5pm - 9pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]