Recently I was contacted by one of the partners of this little stall located in Bedok area to try out their food. So I brought along some foodies who were not working on one of the days I was off.
Located at a corner of a coffeeshop, the stall stood out from its modern outlook. But definitely overshadowed by some household stalls that were there for the longest time. Nevertheless, we ordered their signatures and see the reviews below:
Taste: Overall taste is good, just need to tweak on some of the recipe to make it great.
Service: Order at counter and food will be served to table.
Intro:I was looking for durians at The Durian Story located at Prestige Point along Upper Paya Lebar Road when the owner Jonathan shared with me about this Goodicious place. Goodicious is just opened in February 2017 and located in this Gourmet House coffeeshop which personally I would not have visited if not for leads. Chef Yaoyi spent a good 8 years in hotels learning the robes to better western culinary and decided to venture on his own to experience managing his own F&B outlet. Well Big Roy is always very supportive of young entrepreneurs especially hawkers!
Grilled Pork Burger ($7.50)
Takes the longest to cook but definitely worth the wait. Juicy and well seasoned. Yums!
Pulled Pork Nacho Cheese Fries ($5)
The pulled pork is very well seasoned and slow cooked over 8 hours. Super yummy side to order!
Creamy Truffle & Bacon Pasta ($8). Lovely creaminess to this carbonara pasta with generous bacon and mushroom bits sautéed inside. Filled with truffle aroma when arrived at the table.
Cod Fish & Chips ($8.50). The most expensive item on the menu for now, I totally love the crispness of the batter and the smart choice of Cod fish instead of the mushy Dory. Love it!
Promotion of March 2017, Pork Chop ($8). May be permanently in the menu thereafter cos this is a super dope dish!
Soaked in brine marinate over 24hrs to attain the tenderness which literally melted in our mouths. Black pepper sauce is also customed in-house and you can taste anywhere else using such freshly grounded black pepper. Imma heading there again this month in case it’s gone!
My foodie friends and myself have tried 5 of their items and overall we felt was so worth the price we paid and the food was much better than expected! See the pics above for descriptions.
As indicated above.
Order and pay at counter and find a seat.
416 Upper Paya Lebar Road. Parking is not available there so better to Uber there.
Wow I didn’t know time past by so quickly. It has been almost 6 months since I’ve last reviewed on The Manhattan FISH MARKET (MFM). You can read about the previous blog entry here (https://eatwithroy.com/2014/11/12/the-manhattan-fish-market-kallang-singapore/). Anyways was recently at another new launch of MFM and this time they launched A Beefier Catch, which features 4 new beef and reef entrees, in an effort to spruce up the older menu and gearing up to the coming Mothers’ Day. Check out the new dishes below:
Without a doubt, MFM is definitely good with their seafood and I just love the freshness. Having beef option as a promotion is a refreshing idea but I wish they would not lose focus in what they do best, which is seafood. Nevertheless, the event was great, food was good and service was excellent. Go try their Beef & Reef promotion from now till 31st May 2015 at any of their 16 outlets Singapore-wide. You may also wanna stay tuned to their Mothers’ Day specials on their FB page –> www.facebook.com/MFMSingapore
Recently another media invite to The Manhattan FISH MARKET (MFM) at their latest location at Kallang Wave by Ninemer PR PL (Thanks Ying Ying!). My second time to this unusual mall beside Singapore’s brand new Sports Hub. The restaurant is located on the outside of the mall, but pretty nearby the MRT station, hence it isn’t really hard to find. Arrived earlier than the rest of the media, I managed to capture some pics of this new outlet.
MFM will be launching their new menu today, 12 November 2014, of 43 new items, in all their 16 outlets Singapore-wide! A very massive change but innovative at the same time. Check out the pics below with my comments.
WELCOME SHOT & STARTERS
MFM’s efforts in revamping their menu is really gonna be a stunner to all their customers. In a very good way of course. The new menu offers very exciting and tantalizing entrees and desserts, which some I would wanna try but wasn’t in the list they served. I reckon they had to present their best few items for the media to try, and 43 items is just too much for us to take in one night. 😉 Put it this way, I am so gonna bring my mother to one of their outlets one of these nights and order the grilled fish or grilled platter dishes which I believe she will love. Well done MFM! No wonder these guys are the Parents World Best Family Friendly Restaurant Award winner 2014 and Best Brand in Product Branding in 2008 under Western Food Cuisine By Brand Laureate SMEs Chapters Awards! Check out their latest promotional video here:
Recently, I was invited by PR Communications to this newly established 94-seater contemporary cuisine restaurant which commenced operations on National Day (9th August 2014) this year! This restaurant is operated by some ex-Tao employees and is located at the same mall where Tao was. Tao was at the basement of PoMo at Selegie when it started some 6-7 years ago and apparently it closed down before I got back from China this year. Nevertheless, SET (probably the shortest name for a restaurant I’ve ever written!) is here with a brand new swanky decorated premise with a touch of class, located at the same PoMo mall. The restaurant’s menu are all in sets (that’s where the restaurant name derives from) and customers have the options to choose from a 5-course lunch at $28.80++ or 6-course dinner at $38.80++. Kids can also enjoy at the price of $18.80++ with a lighter menu with the choice of Baked Flounder with Cheese or Roasted Golden Spring Chicken, which I didn’t get to try. But I reckon should be good.
The Executive Chef, Chef Erick Chun, has a strong background in creative culinary and the passion in bringing the best array of tantalizing contemporary cuisine to his customers.
I must say the food is really creative and is set to trickle your taste buds! Not to mention affordability for classy crafted cuisine! Chef Erick has painstakingly put together a great array of courses to make this SET restaurant unique in its own way! The awesome settings and ambience of the restaurant coupled with excellent attentive service from the servers and manager, will definitely give diners a great dining experience! I was told by some friends while making reservations for a gathering recently, that SET’s staff actually asked her if there is a special occasion and viola! They prepared a cake for the birthday girls! I am definitely coming back to this place for dinner with my family and friends! Come check it out!
This is another stall near where I live that I haven’t write on. I dunno if this stall’s ownership has changed but from what I can remember, the guy who started this used to be from Jack’s Place. So naturally, many folks in the neighbourhood flocked to this stall for good and cheap western food. This stall has been doing well and even when I visited recently, there were many people ordering from them. So here it goes:
Taste: Quite a hearty meal actually but quite oily. Taste pretty good and good value for money. Not halal.
I had to write about this place where I had lunch today. It was a really horrible experience. Please note that this is not related to The Tuckshop located at Guillemard Road (which I’ve yet to visit).
I ordered the Cheeseburger ($12.50+) and a latte ($4.90+) and the burger came around 15 mins later. The menu stated handmade burgers so I wanted to try how good it was. see my comments below:
Not gonna do any rating. For $12.50+ I could have eaten 3 Big Mac’s which taste a lot better even though pink slime. How difficult is it to prepare a handmade burger? It’s so easy as long as your ingredients are fresh! I make them all the time!
I felt the chef wanted to test if I’m complaining for the sake of complaining by serving the same batch of overdue beef patty. I guess me leaving the beef patty behind told him not to mess with the customers ever again and respect the customers who are paying so much for your food. Tsk!