hungrygowhere.com

hungrygowhere.com

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  • Review: Belimbing, The Coconut Club's new sister restaurant, mostly hits the mark with its “new-gen Singaporean” fare | HungryGoWhere

    5 days ago | hungrygowhere.com | Gary Lim

    Photo: Gary Lim/HungryGoWhere Belimbing takes over the second floor space above The Coconut Club’s flagship Beach Road outlet. The “new-gen Singaporean” restaurant offers a 4-course set, as well as a lunch-only an a la carte menu. Dishes we recommend include the clam custard, wok-fried nasi ulam, and fried pumpkin bingka.

  • Review: New Chinese dessert spot Yuen Yeung delivers comfort with a twist

    1 week ago | hungrygowhere.com | Zawani Abdul Ghani

    Photos: Zawani Abdul Ghani/HungryGoWhere Yuen Yeung serves tong sui-style hot and cold desserts, but with a unique focus on house-made glutinous rice mochi paste. The matcha mochi peaks stole the show, and while the durian mousse impressed, though some items like the pistachio paste didn’t quite do the same. With prices under S$10 and a more refined setting, this dessert pitstop is worth a visit — just expect longer serve times during peak hours.

  • Christina’s at Mondrian Duxton unveils Mediterranean flavours with menu revamp | HungryGoWhere

    1 week ago | hungrygowhere.com | Zawani Abdul Ghani

    Clockwise from top left: Cacciucco, traditional carbonara, pistachio tiramisu, entrance of Christina’s. Photos: Zawani Abdul Ghani/HungryGoWhere Set within the vibrant Mondrian Singapore Duxton, Christina’s has long been a stylish, yet relaxed spot for casual catch-ups and quiet escapes. Now, with chef Federico Scordo at the helm, the cafe-restaurant embarks on a new chapter that feels both soulful and refreshingly unfussy.

  • Review: Bau Mak dishes up refined Teochew fish soup by a fine dining chef | HungryGoWhere

    2 weeks ago | hungrygowhere.com | Gary Lim

    Photo: Gary Lim/HungryGoWhere Bau Mak is the second hawker venture of Kek Wan Fong, the former long-time head chef of Naked FinnExpect traditional Teochew-style fish soup with more refined techniquesDishes we recommend include the seafood soup, batang fish head soup, and ngor hiang You can almost expect queues for Teochew fish soup in Singapore, especially for the good ones.

  • Michelin-selected Unagi Yondaime Kikukawa brings over 90 years of eel mastery | HungryGoWhere

    3 weeks ago | hungrygowhere.com | Zawani Abdul Ghani

    Clockwise from left: Ippon hitsumabushi set (one whole eel with dashi broth), Unagi Yondaime Ikukawa’s main entrance, Shirayaki Ippon unagi set (grilled eel without tare; only salted). Photos: Zawani Abdul Ghani/HungryGoWhere If you’ve noticed a rise in unagi (freshwater eel) speciality joints in Singapore over the past few years, you’re not alone.

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