808 Eating House @ Joo Chiat Road - New Brunch Collaboration with Tiong Hoe Specialty Coffee

We first stepped into 808 Eating House for Province Restaurant's omakase experience. Province was tucked away at the back, where we needed to walk through 808 Eating House to reach. The latter caught our attention, and I made a mental note to return to try their dishes.

Situated in the quaint Joo Chiat neighbourhood, this Asian restaurant specialises in fusion-style local creations, blending a diverse range of culinary influences. Their brunch and dinner menus feature sharing snacks, mains, sides, and desserts. In collaboration with Tiong Hoe Specialty Coffee, customers can now indulge in delicious food over a cup of aromatic coffee.

Duck Fat Financiers 4.5/5

I was most intrigued by the Duck Fat Financiers ($10), especially after learning that they're currently one of the most popular sharing snacks on the menu. While the financiers were slightly dense, they had a decent fluffy texture.

Pairing them with the chicken liver mousse was a delightful combination. The mousse was rich, buttery, and had a perfect balance of salty and sweet flavours.

Pickled Quail Eggs 4.2/5

We also ordered the Pickled Quail Eggs ($6), about a dollar each. They were thoroughly marinated, delivering an immediate kick of black vinegar with a hint of coriander fragrance lingering in the background.

Charcoal Grilled Kaya Toast 4.2/5

Are you looking for a unique twist on your classic kaya toast? Try the Charcoal Grilled Kaya Toast ($8), where the chefs have elevated the dish with a special housemade kaya that's creamy and rich in coconut flavour. It strikes a good balance of sweetness, and the toast is crunchy. However, if you're not a fan of coconut, you might want to skip this option.

Chicken Curry Rice 4.8/5

I absolutely adored the Chicken Curry Rice ($18). Our server highly recommended this, and I definitely understand why. The dish features fluffy Hom Mali rice topped with prawn-coconut floss, chicken skin crumbles, and chives, accompanied by a fragrant pour of Hainanese curry and a side of crispy chicken thigh.

While I wished they were more generous with the curry, it still won me. The curry was mildly coconutty yet flavorful, with a delightful lingering spice.

Cold Bee Hoon 4/5

The Cold Bee Hoon ($7) reminded us of cold-tossed somen. It used rice vermicelli, shallot oil, shio kombu, sakura ebi and chives. While the flavours were present, I found it too moist as a whole.

Ice Cream Sandwich 3.8/5

Among the three dessert options, we decided on the Ice Cream Sandwich ($13) with black sesame parfait, coconut caramel, mushroom crumble and mint. We didn't notice that it used parfait instead of regular ice cream, and we were less of a fan of the slightly oily mouthfeel.

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.


808 Eating House
153 Joo Chiat Road
Singapore 427431
Tel: +65 8946 8089
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Wed-Fri: 12pm - 3pm, 5pm - 11pm
Sat-Sun: 8am - 3pm, 5pm - 11pm
(Closed on Mon and Tue)

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

Eden Restaurant @ Pullman Singapore Orchard - Vibrant Asian Flavours with Contemporary Interpretations by New Executive Chef Martin Tan

Eden Restaurant at Pullman Singapore Orchard has recently unveiled an updated menu thoughtfully designed by its newly appointed Executive Chef, Chef Martin Tan. This refreshed culinary offering spans from inviting small plates and bao buns to more substantial sharing platters, maintaining the vibrancy of Asian flavours with contemporary interpretations.

Sticky Pork Belly 4.5/5

Kam Heong Grilled Octopus 3.5/5

We had Kam Heong Grilled Octopus ($32) and Sticky Pork Belly Bao Bun ($18/2 pcs) to start. The latter exceeded expectations, providing a more satisfying experience. The pork belly showcased an ideal balance of fats and meat, achieving a tender texture that was spot on. Its braised flavour was quite on point, particularly when combined with the layer of salted vegetables within the bun. On the other hand, while the grilled octopus was skillfully prepared, the subtle Kam Heong glaze failed to make a distinct statement in the overall dish.

River Prawns, Scallop, Local Farmed Mussels 4/5

On the menu are two wok dishes for sharing. We had the bright-looking River Prawns, Scallop, Local Farmed Mussels ($44) in Tangy Coconut Gravy, served with a Charcoal You Tiao. The standout element was the vibrant coconut gravy, boasting a delightful acidity that enticed us to savour each spoonful. While the prawns and scallops were expertly seared, a slightly firmer texture of the prawns would have enhanced the overall experience.

Pan-Fried Black Cod 4.8/5

For mains, Pan-Fried Black Cod ($42) with Thunder Tea. As a Hakka, I must commend the fine execution of the Thunder Tea, particularly with the addition of roasted peanuts — a hallmark of a traditional Thunder Rice Tea dish. The innovative pairing of the tea with cod fish was a delightful surprise, as the tea's astringency and the cod's richness complemented each other flawlessly. The cod, adorned with crisped skin, added an extra layer of deliciousness to the dish.

Hae Bee Hiam Australian Lamb Rack 3/5

On the other hand, the Hae Bee Hiam Australian Lamb Rack ($48) could have been more impressive. The standout feature for me was the tangy Sesame-Fermented Sauce, which skillfully complements the inherent gamey taste of the lamb. However, the expected presence of the Hae Bee Hiam glaze was somewhat lacking. Perhaps sous vide preparation wasn't the ideal way to achieve precise doneness, and the overall texture of the lamb left a bit to be desired.

Coconut Frozen Parfait 3/5, Osmanthus Chia Seed Jelly 3/5

For desserts, we had Coconut Frozen Parfait ($16) with Pineapple Nage and Osmanthus Chia Seed Jelly ($16). The parfait was interesting, with a sprinkle of pink peppercorn, which lent a peppery fragrance and nuanced flavour. However, using riper and juicier pineapples instead of our unripened ones would have elevated its tastiness. The latter was refreshing with Kaffir Lime and Mango cubes thought a reduction in sweetness would have been ideal.

Photograph and written 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.


Eden Restaurant
Pullman Singapore Orchard
Level 4
270 Orchard Road
Singapore 238857
Tel: +65 6603 8888
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Wed & PH: 6:30am - 11pm
Thu-Sat 7 Eve of PH: 6:30am - 12midnight
Sun - Wed & Public Holiday: 630am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk down Orchard Road. Walk to traffic junction of Orchard Road and Orchard Link. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]