Eastern House of Seafood Delicacy @ 55 Chai Chee Drive

A few weeks ago, a group of friends and I travelled to the Eastern part of Singapore for some good ol’ homely comfort fare- Tze Char at Eastern House of Seafood Delicacy (EHSD). Located at the void deck of a HDB block at Chai Chee Drive, this open-air eatery serves up affordable and delicious dishes that are ideal for large family and group gatherings.

We started with the Fried Beehoon with Pig Trotter $8/$16, which my friend specially requested for. A well-loved childhood item which many of us grew up eating at Grandma’s place on the weekends, we all had high expectations. EHSD’s version was however rather spot-on. Rice noodles braised in broth till every strand soaks up all that rich pork flavour and finishes with a mild smokey wok hei. Even Grandma would approve!


The Dry Roast Sotong $15/$22/$28 is another star item at EHSD. First the sotong is marinated overnight before it is prepared in a hot oil bath upon order. The result of this special treatment were rightfully tender and moist meaty rings of sotong that were even a little chewy towards the end. A refreshing method of cooking sotong which you would not find in other tze char stalls. Certainly worth a try.

New York’s Clinton St. Baking Company & Restaurant Opens in Singapore

When word got out that famed New York’s Clinton St. Baking Company & Restaurant was setting up shop in Singapore and having their soft opening on 19 Sep 15 at 9.05am, a few foodie friends and I immediately rescheduled our original Saturday plans and excitedly made our way down to the 60-seat space in Purvis Street. We arrived at about 10am and already the restaurant was full house so we had to wait for about 20min before we finally got a table. Relatively fast though in my opinion, considering that my prior experience in NYC had me waiting 2 hours on a cold rainy day outside their flagship outlet in Lower East Side before we were ushered inside to a table.

The menu here in Singapore is supposedly similar to the one in NYC. I recognized a few classic items such as their Buttermilk Blueberry Pancakes, Chicken & Waffles, Southern Breakfast and Eggs Benedict. Prices range from $13.50 to $23. Reasonable and none too pricey.

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We placed our orders the moment we sat down and though we had plans to order quite a number of items on the menu, the server cautiously reminded us that “portions were American-sized” and that we should be less ambitious with our orders. Rightfully so because when those plates arrived on our tables, servings were admittedly very generous.

The Truffle Lobster Roll @ Pince & Pints Restaurant and Bar

I visited Pince & Pints exactly a year ago when they first opened. We braved the queues, got a table on a Friday evening, ordered everything on their menu and had a memorable time gushing over the buttery crisp lobster rolls and golden fried mantous. The lobsters were by far one of the best I have had in Singapore and I was always looking for an opportunity to return for more.

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Well that opportunity came soon enough because I promptly caught wind of the newest addition to their 3-item menu- The Truffle Lobster Roll. So mind blowingly-good, it deserves a post specially dedicated to it.

Priced at $68++, this roll has had some serious work done to it. An evolution of the Lobster Roll $58++ which is served cold, the Truffle Lobster Roll is instead served hot so as to bring out the full aroma and flavour of those rich earthy black truffles. The chunks of lobster meat are seared in butter and housemade truffle sauce so that every bite you take is smothered with truffle goodness. Topped with truffle caviar for a touch of luxury, this just might be the ultimate lobster roll. You really have to try it yourself to believe it.

The Truffle Lobster Roll is only available from 14 Sep 2015 to end of January 2016.

The Waterfall @ Shangri-La Hotel, Singapore

Located at the newly renovated Garden Wing of Shangri-La Hotel is The Waterfall- a dining concept which focuses on Southern Italian fare. Helmed by Sicilian native, Chef de Cuisine Marco De Vincentis, The Waterfall introduces diners to this bountiful region through hearty creations that feature the freshest of seafood produce, handmade pastas and rich flavourful tomato sauces.

The menu at The Waterfall was recently given an overhaul and along with it came 26 new à la carte dishes, accompanied by a variety of gloriously sharp artisanal cheese options at the display counter and cured meats from the charcuterie specialty show kitchen. Guests who opt for the Antipasti Semi-Lunch buffet to compliment their entrée can enjoy unlimited servings of the cheeses and cold cuts.


We started with the Insalata di Granchio Arance e Finocchi $22, a tropical fruity salad with a cheery attitude. Made luxurious with chunks of real sweet delicate crab meat and delightful with a burst of citrus from the orange fruit segments, this was a lovely refreshing light preview to our heavier and more indulgent main courses.

Dessert Project @ 22 Havelock Road

Thick toasts and homemade artisan ice-cream is all in the craze these days and Dessert Project along Havelock Road is no exception. Serving up unique ice-cream flavours such as Melon and Parma Ham, Thai Earl Grey, White Rabbit Candy and After Eight (inspired by the mint chocolate) atop a base of 3-inch thick toast, this dessert specialty cafe is everything sweet and guaranteed to have you on a sugar high with their waffles and lava cakes as well.

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We ordered their Waffle $5.90 with a scoop of Coconut and Thai Earl Grey ice-cream ($3.20 for a classic flavour and $4 for a premium flavour), drizzled with Toffee sauce (additional $1). Frankly, we were not expecting much, having tried many waffles at different cafes before but boy were we pleasantly surprised when we cut through those golden brown layers. The batter was beautifully crisp, delightfully fluffy without being too airy and just a little chewy. Paired with dense creamy mounds of ice-cream which had bits of coconut flesh in one and subtle notes of bergamot in the other, this was a plate deserving of praise.