Kaiyi's Wonton Noodle @ Golden Mile Food Centre - I Have Found My Best Banh Mi In Singapore

Located at the corner of Golden Mile Food Centre on level 1, facing the main road is Kaiyi's Wonton Noodle stall that sells traditional Vietnamese wonton noodle. What exactly is the difference between our local wanton mee and the Vietnamese version?

Char Siew Wonton Noodle 3/5

To find out the different, we got a bowl of Char Siew Wonton Noodle ($4.50). The bowl of noodle comes with slices of lean char siew, fried wonton and lettuce. The noodle is that those springy type, a bit like our mee kia with a bite. It is tossed in a dark sauce which I found it rather light for local palate. We had the spicy version which I have to applaud the stall owner for making it from scratch. However it is way too spicy, throwing the balance off.

Wonton Soup 3.5/5

Beside the noodle we also ordered a bowl of Wonton Soup ($4). The plump wonton has more vegetable to meat stuffing, giving it a more crunchy meat. However I thought the seasoning was a bit heavy with the the pepper.

Chicken Sticky Rice 3.8/5

Besides the Vietnamese style waoton mee, the stall also sells a variety of noodle and rice dishes. A value for money dish is the Chicken Sticky Rice ($5.50). For the reasonable pricing, the plate of rice comes with a whole chicken leg that is braised to an enjoyable tender texture.

Chicken Curry 3/5

The other chicken dish we tried is the Chicken Curry which comes with 2 huge pieces of chicken. However the Vietnamese curry is not those lemak type and it is actually sweet. It is not the usual curry that we are used to. It may take quite a bit of effort to win over the local palate.

Banh Mi 4.5/5

For me the star at Kaiyi's Wonton Noodle is actually their Banh Mi ($5.50). The Vietnamese style sandwich roll. Unfortunately this is only available on Fridays at the moment. The best Banh Mi I had exactly is from Melbourne, Lee's Bakery. I have not find something close until I tried Kaiyi's version.

 The baguette made with a mixture of rice and wheat flour is extremely light and crispy. It is already so good on its own, imagine when we stuffed it with all the flavourful ingredients. Freshly put together, you can find carrot, cucumber, pickle, chicken, chilli, mayonnaise and cilantro sandwiched in between. You get a firework of flavours and different play of textures with each bite in to the banh mi.

Kaiyi's  Wonton Noodle
Golden Mile Food Centre
505 Beach Road
#01-109
Singapore 199583
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Nearest MRT: Nicoll Highway (CC Line)

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

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and cross over to Beach Road. Walk down Beach Road along the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

OSO Ristorante @ Oasia Hotel Downtown - Underground Chamber On The 27th Floor

Captivated. That was how I felt when I first stepped into OSO Ristorante. Though it is located on the 27th floor of Oasia Hotel Downtown, I felt like I have entered an underground chamber - the exposed brick walls and ceiling, illuminated by industrial style lighting fixtures. There's something evocative about the space, perhaps of the opulent chandeliers, the enigmatic vintage mirrors and larger than life portraits.

Newly opened, it was already half filled by lunch hour. Opened in 2004, the restaurant has been in a couple of places before shifting to Oasia Hotel Downtown. OSO has its strong pool of regulars who adore the dishes crafted by award-winning Italian chef Diego Chiarini, with overall dining experience completed by Stephane Colleoni and his team.

Onion Bread and Crispy Bread Sticks 4.5/5

We started off with some warm fluffy Onion Bread and Crispy Bread Sticks. The Olive oil provided for dipping is full bodied and smooth, citrusy and sunny with hint of Mandarin Orange. I actually had a few rounds of that.

Baked Sponge Bread 3.8/5

For appetiser, we had Timballo ($22) which I thought is a rather poignant dish. Over in countryside where where stale bread is commonly used, ours is a baked sponge bread akin to a savoury sticky pudding and embedded within this little drum is Toma. Toma actually means cheese made by the farmer himself! Flavoured with the strength from Toma and luxuriance from the truffle, taste elevated but essence of the dish kept.

Squid Ink Risotto, Prawns and Marjoram 4.5/5

Capellini, Crab Meat 4.5/5

For Risotto and Pasta, we had Nero ($28) and Capelli D'angelo ($24). The squid ink risotto though blackish, is exuberant with colours and flavours lent from the prawns and marjoram. Every grain is left firm and neatly separated from one another with a chewy bite. Many may leave the marjoram out but that gives the dish an uplifting fresh herbaceous taste and scent. I enjoyed the Capellini just as much. The texture of the pasta is possibly one of the finest I ever had. The shredded crab meat was soft with sweetness elevated by the tomato.

Sea Bass in Crazy Water 4/5

For Fish, we had Acqua Pazza ($32). Acqua pazza literally means crazy water in Italian. It is an Italian way for poached white fish which usually means poaching it in lightly herbed broth. The dish is known to originate from fishermen of the Neapolitan area, who would sauteed their fish in seawater together with tomatoes and extra virgin olive oil. The kitchen has done a great interpretation of the dish. The seabass was tender and moist, with a dash of good olive oil to lift its taste.

Duck Breast Roasted with Oakwood 3/5

For Meat, we had Anatra ($48). Elegantly plated alongside with mashed sweet potatoes, the duck breast is roasted with Oakwood and flavoured with just a drizzle of Whisky. It was however a bit too gamey for me.

Dolci 4.2/5 

Simplicity seems to be the common thread that strings the dishes together. Dolci ($14) is a dessert created with just one single key ingredient - strawberry. We have freshly sliced strawberry beautifully lined up like flower petals, crowned with a scoop of strawberry sherbet and drizzled with balsamic. The dessert is bot refreshing to the eyes and palate.

Honey Beetroot Cake & Coconut Sherbet 3.8/5

Showcasing OSO's honey which can be admired from the shelf at the entrance, is the OSO's Honey & Beetroot Cake ($14). It has a deep, mellow sweetness, somewhat like black sugar. OSO's coconut sherbet is kind of sweet but punchy with spiciness from  the pink peppercorn.

OSO has its menu is divided into 2 - Classics and Today's Special. Be it to satisfy your longing for familiar flavours or when you are searching for inspirations, there will be both old and new flavours that await your visit.

Words and photos 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.


OSO Ristorante
Oasia Hotel Downtown
Level 27
100 Peck Seah Street
Singapore 079333
Tel: +65 63278378
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Close on Sun)

Direction: 
1) Alighat at Tanjang Pagar MRT station. Take Exit A. Turn left and walk to destination. [Map]