had breakfast with lisa & aunty bes @ ah hui big prawn noodles at balestier fc on 14.11.2020.^^

last time i ate here was 5.5yrs back in mar 2015. that long huh…

still a very good prawn noodles.

we had S$5.50 thick beehoonmee dry.

mine was bakut prawn, came with 3 pork ribs & 2 1/2 prawns

the other 2 bowls had 5 1/2prawns.prawns were good.

may pork ribs also good, tender & sweet.chilli was very good & noodles just right.

the soup was intense, flavourful & sweet.we all enjoyed the breakfast..we were early 9.35am on a saturday..

a good breakfast…good prawn noodles.

not as good as my friend j homemade ones though.

c.h.e.f andy

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Address:

411 Balestier Rd, Singapore 329930

Contact:

Opening Hours:

had excellent 2pax dinner celebration at stellar @ 1-altitudet.

his a pop up by chef ace tan who helms 1-vu (pronounced one view) at outpost hotel sentosa..

outpost hotel is closed till jan2021 becos covid & chef ace tan has pop ups at various locations this month including at stellar which belongs to the same one group.

the view from stellar is stunning in daylight & when litted up in the darkness

chef tan’s dishes equally stunning..

after the first dish of pen shaped shellfish (fan scallop) we asked to upgrade from 5-course to the 7-course menu

every dish was excellent!

my favourite of all the great dishes = the F1 wagyu (1st gen cross between wagyu & angus) was simply amazing, marbled & beefy flavoured at same time.

the wrap dish was very interesting too. like a Vietnamese rice paper wrap…very tasty too. like it!

the iberico pork was very good (chef said korea not exporting jeju black pig yet)..

though the squid preparation cannot c/w galician octopus and the even better spanish grilled octopus..

amadai (tile fish) was superb too! & the sauce bestest!

chef ace tan expert in sauces..very good, umami!

& the abalone porridge so tasty especially the oyster flavours..actually it is oyster porridge with abalone slices..abalone great texture, sweet but not same tasty as chinese braised abalones..

maybe I can try improvise here..no need abalone or used can braised abalones ok ..the porridge itself already so tasty..

the ginger tea jelly dessert was super very refreshing!

hope to try out ace chef tan’s other dishes at 1-vu outpost hotel when they teopennin jan2021.

c.h.e.f andy

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Stellar @ 1-Altitude(Chef Ace Tan pop up Korean fusion degustation)

Address:

Level 62, 1 Raffles Place, 048616

Contact:

+6564380410

stellarrestaurant.sg

after checking out on 10.11.2020 & back home,

decided to go chef kang tpy jackson square for late lunch..

about 1.40pm still queue & quite slow about 15mins queue just 8pax

*****

everything good

char siew was perfect, tender, smooth, flavourful, nicely charred

the hk stringy noodles nicely QQ & the sauce & chilli also perfect, and super larpok (crispy lard) as well.

wanton more like large 水饺 good standard plump and tasty..

soup a bit of tonkotsu variety not usual ajinomoto soup..tasty too & smooth, a bit “smoky”?

price S$6 but good serving. 2 of us shared a bowl.

charsiew S$12 a plate also reasonable size serving..

c.h.e.f andy

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Chef Kang’s Noodle House

Address:

11 Lor 3 Toa Payoh, Block C Jackson Square, Singapore 319579

Contact:

+6582802782

Opening Hours:

breakfast quite poor on 10nov2020.

had a great staycation at andaz.

superb dinner at 665deg & wonderful after dinner drinks at mr stork rooftop

hotel down to 1/2 staff & 1/2 capacity..

no breakfast buffet e-menu and servers delivered orders

laksa was well below average..not a good hawker laksa standard..gravy was ok..frozen crystal prawns below par c/w hawker fresh prawns..

dimsum very poor..har gow skin thick & doughy, siew mai ok, served with ketchap instead of hk dimsum chilli

egg cocotte was only 1/2 good dish..baked egg with cheese. egg, egg yoke & spinach good..

bacon & sausage cold & poor..probably taken from a buffet line in the kitchen

croissants cold..smoked salmon & cold cuts not good.

breakfast to forget!

c.h.e.f Andy

excellent dinner at 665 at hotel andaz on 9nov2020.^^

we had the 5 course tasting menu..

dishes are more traditional but excellently executed & best ingredients

baguette was nicely warm crisp & soft inside great with butter

amuse bouche of smoked salmon very light like cured..kind of underwhelming

seared hokkaido scallops very good tender & sweet..this of course many good standard restaurants can make

foie gras was a big serving with pear & brioche

the lobster bisque was par excellence..very intense, flavourful & smooth & the lobster bits were good too..

& the 110g A4 kagoshima wagyu was heavenly, superlative, perfectly charred, flavourful..

so the 665degF pira charcoal grill oven was really something!

& the dessert mille feuille superb too..

a truly wonderful dinner & evening

c.h.e.f andy

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665 Degree Fahrenheit

Address:

5 Fraser St, Level 38, Andaz 189354

Contact:

+6564081255

Opening hours: