Five Oars Siglap – Great Café Experience

Five Oars Coffee Roasters (‘FOCR’) is a homegrown café and roasters that first opened its door in Tanjong Pagar area. Following the success of the first café, FOCR expanded their operation to Siglap. A spacious and quaint space, allowing the customers to enjoy themselves in a relaxing café experience.

FICR Signboard

Our friend A&J recommended this place for our brunch gathering previously. We decided to return with a bigger group this time around.

Part of Indoor Dining Area

Part of Outdoor Dining Area

While waiting for the rest to come, I ordered Flight (1+1) 60oz White + Espresso ($7). This allows the customer to experience the coffee with and without milk. For me, I like that extra shot on the side for a “Wake Me Up” boost. The coffee is bold, yet well-balanced and with a touch of chocolate. Meanwhile, LD ordered her usual English Breakfast tea this morning.

Flight

English Breakfast Tea

There were eight of us and we decided to on communal dining. Breakfast started with Eggs Your Way ($12), LD picked brioche, scrambled eggs, served with butter and housemade jam. She then added a Hashbrown (+$3), Sautéed Mushrooms (+$4) and Thick-cut Bacon (+$5). It looks like a full-blown big breakfast when it was served.

Eggs Your Way - Brioche, Scrambled Eggs, served with Butter and Housemade Jam.
Plus a Hashbrown, Sautéed Mushrooms & Thick-cut Bacon.

The eggs are fluffy and nicely complemented the pillowy brioche. The combination of butter and housemade jam are good, though the portion were a bit small, so we asked for more. The hashbrown is crispy externally, yet moist internally. The sauteed mushrooms were done correctly, while the thick-cut bacon is a must-order here. Pan-fried till it has a crispy exterior, followed by melting fats when you bite it. It is lightly salted; therefore, you can enjoy it whole heartily.

Bacon & Hash ($21). Perfectly poached eggs topped with creamy and tangy hollandaise sauce accompanying the housemade rosti. Made of thinly shredded potatoes, it has a crispy exterior and moist interior. I would prefer the rosti interior to be less moist, so it will have a crunchy texture. The rosti is lightly salted; therefore, the mushroom cream just adds to the flavour to the rosti, together with the balance of the hollandaise sauce. Not forgetting the supper delicious thick-cut bacon to complete the plate. Yummy!!

Bacon & Hash

Five Oars Waffle ($18). Who says you can’t have dessert for breakfast. The housemade sourdough waffle offers a crisp exterior, followed by a slightly chewy interior. The strawberries, pecan, mascarpone, oats, coffee powder, ground almond, topped with solid vanilla ice-cream and thick espresso sauce making it a party on the plate. If you need something to make you smile in the morning, this is a breakfast that you will order.

Five Oars Waffle

Five Oars Waffle

Crab Scramble ($24). It is a fusion between East and West. Housemade sourdough, scrambled eggs, crab meat, avocado, ebiko, feta, togarashi. LD and I did not manage to try it, but our friend who ordered this gave her two thumbs up.

Crab Scramble

Crab Scramble

Mentaiko Fries ($14). Standard cut fries with skin on, topped with mentaiko sauce. The folks at FOCR sure know how to fry their fries. It was crispy externally, while the interior remains soft. The mentaiko sauce is solid and they are generous with the extra roe topping. Although the fries had been sitting there for 20 minutes, the fries did not become stale and soggy.

Mentaiko Fries

For desserts, we went with one sweet selection and one salty selection. Citrus Ricotta Pancakes ($16) is our pick for sweet. Two stacks of ricotta pancakes, topped with berries, nuts, vanilla ice cream, citrus compote, yuzu curd. Since LD and I just recently returned from Melbourne, I was able to compare the ricotta pancakes at FOCR with the famous version served in Top Paddock, one of the best café in Melbourne.

Top Paddock - Ricotta Pancake

Without a doubt the texture of the pancake in Top Paddock is better, the version at FOCR can do more time on the pan, as it was slightly undercooked. When it comes to the toppings, I like the version at FOCR. The berries, citrus compote, yuzu curd and vanilla ice-cream deliver a refreshing combination and made the dish more all-rounded and not too heavy. Hopefully, FOCR can improve on the pancakes.

FOCR Ricotta Pancake

Truffle Fries ($12) were our pick for a salty dessert. While the texture of the fries is the same as the mentaiko fries, I feel it was not as good as the mentaiko fries. The truffle oil is light and the finely shaved cheese did clump together on top and did not reach the fries in the middle and bottom.

Truffle Fries

The place is spacious with indoor and outdoor seating. The décor played with the combination of bricks and wood in the open dining room. The coffee bar and dessert display will be the first thing that catch your attention when you walk into the indoor dining area. The service is friendly, attentive and efficient. The best part is that although you have finished your meal and you still hanging around the service staff did not chase you out. For ordering, you scan the QR code for the menu and place your order with the service staff afterwards.

The Coffee Bar & Dessert Display

Overall, we like this place considerably. The food is good, the coffee is great and the ambience just makes you park your bum there comfortably. A great café experience. The thick-cut bacon is a must-order here. Check them out if you are in the East, we’ll definitely come back to try the rest of their menu. Cheers!!

Food & Drink: 8/10

Value: 7/10

Service: 7/10

Ambiance: 8.5/10

Budget per Person: $26 - $50

Five Oars Coffee Roasters

6 Upper East Coast Road

Singapore 455200

T: +65 8784 2686

W: https://www.focr.sg/

F: https://www.facebook.com/focr.sg

IG: @focr.sg

OH: Daily 08.00 – 22.00 (Kitchen LO 21.00)

Menu available online & Other locations details

Eat First – Great Zi Char Dishes

For our last makan session, M recommended this place. She said she has been wanting to try this place for a while. Of course, the foodie in me did a quick check on the place and found a detailed review of this restaurant by Singapore’s most popular Doctor blogger. In short, the chef is a second-generation chef, together with his brother they are trained by their father. Not sure why the father decided to split his cooking Kungfu and taught steaming skill to one son, and the wok skill to the other. Long story short, each of the brothers went their separate ways and honed their skills and open up different restaurants.

For first time diners at Eat First (“EF”) like us, please note that EF does not take reservations. It is based on a first come first sever basis and you are only allocated your table when all the diners in your group have arrived. The reason is the restaurant is small, so they need to turn over the tables and stop the inconsiderate customers from hogging the tables. They are very polite about this and once you tell them the total pax, they will take note, check on you from time to time and even ask you to place your order first, so you don’t have to wait long after seating.

Drinks Menu

While the place is small, its menu is even smaller with only 14 dishes. With the small menu, EF can focus on the execution, quality of each dish and the speed in churning out each dish.

Food Menu

Our first dish to arrive is Fried Kailan with Beef (Medium, $28). A perfectly executed dish. The Wok Hei just hits you once the dish arrived on the table. The beef is tender and juicy with that enjoyable chewiness to accompany the crispy and crunchy kai lan. It might look oily, but the flavour just hits the spot. Probably the best one that I ever tried. Yummy.

Fried Kai Lan with Beef

Fried Kai Lan with Beef

Black Chicken Soup ($28). The black chicken is cooked with Chinese herbs that include Yu Zu / Solomon’s Seal and wolfberries. The broth is sweet, light with a bit of herbal taste. Surprising, the chicken is tender, making it easy and nice to eat.

Black Chicken Soup

Steamed Fish Head ($28), the signature dish of EF. The fish is smooth, velvety and you can taste the gelatinous texture between the skin and the flesh. The black bean sauce is tasty and enhances the flavour of the fish, together with the pork lard adds the OMPH to this simple dish. Yum Yum. Do take note that some parts of the Song fish can contain a lot of bones.

Steamed Fish Head

Steamed Mince Pork w Salted Fish ($15). Don’t let the pale appearance fool you. The minced pork is fatty and flavourful. That mini slice of salted fish is enough to enhance the taste of the steamed mince pork and add the umami to this dish. Two thumbs up.

Steamed Mince Pork w Salted Fish

Fried Ginger Chicken (Medium, $26). The chicken is deep fried till crispy, then coated with dark soy sauce and pickled ginger that adds a nice sweetness and tanginess to the dish. We like this dish; however, the portion of this dish seems smaller compared to the rest.

Fried Ginger Chicken

Sweet and Sour Pork (Medium, $26). The pork pieces are super crispy, to the point that it was almost over-fried. Unlike the reddish sweet-sour version in other ci zhar, the version here looks coated with black vinegar or Worchester sauce. The sweetness level is very minimum, but I like the punchy tanginess in the dish.

Sweet & Sour Pork

Bean Curd with Prawns (Medium, $28). An old-school type of dish. The tofu comes with a smoky aroma in it, topped with solid egg gravy. LD says kway teow or hor fun will be good with the egg gravy as well.

Bean Curd with Prawns

Fried Kangkong with Sambal Belachan ($12). LD and I did not try the dish as we were recovering from Covid and the tongue is too sensitive toward spicy food.

Fried Kangkong with Sambal Belachan 

White rice is charged at $1 per bowl.

The restaurant is air-conditioned, while the décor of the place is very simple and functional. Service is friendly, with a touch of old-school flair. Almost feel like you are dining at your relative’s house. Once your table is overflowing with food, the service staff will change the older dishes to a smaller plate without fail.

Overall, we enjoy the classic Cantonese dishes. Most of the dishes are good, however, the Steamed Fish Head and Steamed Minced Pork with Salted Fish stands out above the rest. Totally enjoyed the dinner here and looking forward to our next visit. Cheers!!

Food & Drink: 8.25/10

Value: 8/10

Service: 7.5/10

Ambiance: 6.25/10

Budget per Person: $11 - $25; $26 - $50

Eat First 食之為鮮

287 Geylang Road

Singapore 389334

T: +65 6443 8434 (No Reservation, for Take away only)

F: https://www.facebook.com/eatfirstsg/

OH:

Wed – Sun: 11.45 – 14.30; 17.45 – 21.30

Closed Mon & Tue.

Background Story Credit: IeatIshootIpost.sg

Diamond Kitchen – Crab Party [MEDIA INVITE]

Black Pepper Crab @ Dimond Kitchen

Calling Crab Lovers, Diamond Kitchen is having their crab promotions. 3 Sri Lankan Crab per Set, they can cook in more than 20 different styles and priced between $49.90 to $55.90. This crab promotions is available until 31 January 2021. 

Crab promo Menu

We tried 3 different cooking style of crabs starting with Mongolian Crab. My first time trying this style of crab. The crabs are fresh and juicy cooked in Mongolian style sauce, which has a touch creaminess, peppery and a hint of curry powder. It is unique and I don’t mind ordering this again. 

Mongolian Crab

Mongolian Crab

Salted Egg Yolk Crab (Dry). The crabs are coated with salted egg yolk batter and deep-fried till the batter is crispy. Though the salted egg coating is nice, the crabs spend a bit too much time in the frying oil, resulting in slight dryness in the meat. For Sri Lankan crabs, I would prefer the Salted Egg Yolk Wet version. 

Salted Egg Yolk Crab (Dry)

For Salted Egg Yolk Crab dry version, Diamond Kitchen (“DK”) can consider using soft-shell crabs instead of Sri Lankan crabs. The soft-shell crab won’t take long to cook and the combination of sweet juicy flesh with crispy salted egg yolk coating will be amazing. This dish will also attract those customers that do not like to get their fingers. I am just salivating thinking about this. 

Salted Egg Yolk Crab (Dry)

Black Pepper Crab. The most memorable crab dish for the night. The crabs are sweet and fresh, blend nicely with the black pepper sauce packs with a solid peppery flavour. One word to describe it, Yummy! 

Black Pepper Crab

Champagne Pork Ribs ($24 for Medium). A signature dish of DK. The boneless pork ribs are crisp and juicy, evenly coated with caramelised champagne sauce. The sauce is sweet and refreshing at the same time. 

Champagne Pork Ribs

Champagne Pork Ribs

La la Bee Hoon ($24 for Medium). Smooth and silky bee hoon cooked with clam infused broth. The soup is naturally sweet and absorbs into the bee hoon. DK version of la la bee hoon is very generous with the pepper, delivering a nice warm flavour in each slurp of the broth. A very comforting dish, especially during this rainy season. 

La La Bee Hoon

La La Bee Hoon

Three Egg Spinach ($21 for Medium). One of my favourite spinach dishes. The broth is robust, while three eggs covered most of the surface of this dish. The wolfberry added a nice touch of sweetness in this savoury dish. 

Three Egg Spinach

Three Egg Spinach

Pumpkin Beancurd ($21for Medium). A very tasty tofu dish. The tofu is smooth, silky and delicate. The pumpkin sauce is robust, creamy and infused with seafood flavour. A surprising burst of flavour in this ordinary-looking dish. 

Pumpkin Beancurd

Pumpkin Beancurd

Beef Hor fun ($10 for small). A traditional beef hor fun style, plated in rustic style. The gravy is very solid and the portion is very generous. However, the hor fun lacks the wok hei x-factor, plus some part of the noodle is lumpy and not silky. 

Beef Hor Fun

Pumpkin & Gingko Yam Paste ($16 for small). A tasty thick yam paste. The pumpkin slices and gingko provided a contrasting flavour to the yam paste. Meanwhile the coconut cream slightly diluted, I was hoping that it is thicker and creamier. 

Pumpkin and Gingko Yam Paste

Pumpkin and Gingko Yam Paste

Due to the safe distancing measure, the restaurant setting becomes very spacious. The place is brightly lit and the use of white table cloth and golden colour chairs allow to create a modern Chinese restaurant setup. Located in Laguna Park Condominium make the restaurant isolated, however, through its delicious dishes, it has attracted a long list of loyal customers. 

Overall, the current Sri Lankan crab promotions are value for money. Most of their dishes are well executed and delivery solid flavours. Don’t expect a creative fusion cuisine, instead look forward to comforting Chinese cuisine. Cheers!! 

Thank you very much, Kristine and Diamond Kitchen Team for hosting us. 

Food & Drinks: 8/10 

Value: 8/10 

Service: N/A (Tasting Invitation) 

Ambiance: 7.25/10 

Budget per Person: $26 - $50; $51 - $80 

Diamond Kitchen 

5000F Marine Parade Road 

#01-22/23 Laguna Park Condominium 

Singapore 449289 

T: +65 6448 0629 

W: https://www.diamondkitchen.com.sg/

F: https://www.facebook.com/DiamondKitchenSeafood

IG: @Diamondkitchensg 

OH: Daily 11.00 – 14.30, 17.30 – 22.30 

Menu and other promotion, available here. 

Other Location 

Buona Vista Branch 

87 Science Park Drive 

#01-01 Oasis 

Singapore 118260 

T: +65 6464 0410 

OH: Daily 11.00 – 14.30, 17.30 – 22.30

Tasty Court – Delicious Nanyang Cuisine

Crispy “Dong Tok” Roasted Chicken 

It was an accidental visit instead of a planned visit to celebrate Little Devil’s Birthday with the family. At first, we wanted to visit another restaurant that serves Peking Duck. Alas, due to a booking system error, we were almost stranded without a dinner place. Luckily, we manage to find Tasty Court nearby.

Tasty Court by Chef Pung - Entrance

Executive Chef Pung Lu Tin is a respected chef in Singapore’s Chinese cuisine dining scene. He has more than 39 years of experience as a Chinese cuisine Chef and holds many respectable positions in local and international Chinese Cuisine associations.

Chef Pung

While waiting for the rest of the family members to arrive, we decided to order Double Boiled Soup for the Day, Cordyceps Boiled with Pork Soup ($10). The soup consists of pork soft bones, cordyceps flower and yu zhu (Solomon’s seal) and cooked for 6 hours. The result is consommé like robust pork soup, naturally sweet and delicious.

Cordyceps Boiled with Pork Soup

Cordyceps Boiled with Pork Soup - The Ingredients

“Hua Diao” Drunken Chicken Thigh Roll ($12). A modern plating of drunken chicken. The chicken is firm and succulent; however, it can do with more generous dose of Hua Diao wine. The ginger and spring onion paste added aroma and refreshing taste to the chicken roulade.

“Hua Diao” Drunken Chicken Thigh Roll

Crispy Baby Squids with Orange Lime Sauce ($12). The baby squids are deep fried till crispy, then tossed with orange lime sauce. It is sweet, crispy and crunchy. Other than appetizer, it is also good to snack to accompany beer and wine.

Crispy Baby Squids with Orange Lime Sauce 

Crispy Fried Prawn Dumplings ($12). More like prawn balls instead of dumplings. The exterior is crispy, while the interior is juicy and succulent. The generous fillings are made from fresh prawns and pork. LD and I love the super tangy pickled vegetables on the side. It just cuts through any “jelakness” of fried dishes.

Crispy Fried Prawn Dumplings

Crispy Fried Prawn Dumplings

Crispy “Dong Tok” Roasted Chicken ($24). One of the signature dishes at Tasty Court. The skin is paper thin, the flesh of the chicken is tender and succulent. The overall chicken itself is very tasty and you can eat it without the salt and pepper dip. Yummy!!

Crispy “Dong Tok” Roasted Chicken

Roasted Duck with Fresh Fruits and Mango Sauce ($25 for half / $50 for whole). We ordered half duck as we got a lot more dishes coming. Instead of simple roast duck, it is served with fresh fruits and mango sauce made this dish more “atas”. The combination of crispy skin, fatty duck and juicy meat is just delicious.

Roasted Duck with Fresh Fruits and Mango Sauce 

Baked Flower Clam with Three Mix Wine ($16). I find this dish plain compare to the rest of the dish. The clam meat is springy and juicy; however, it is lacking flavours to enhance the flavours of the clams.

Baked Flower Clam with Three Mix Wine 

Salted Egg Yolk Prawns ($24). Big, juicy and crispy prawns. Each of the prawns is evenly coated with salted egg sauce. Watch out for the finely chopped chilli padi, as the burst of spiciness just enhance the salted egg flavour in this dish.  One of the best salted egg prawns I ever tried.

Salted Egg Yolk Prawns

Seafood with Poached Rice ($86). Before you go gaga about the price, this dish is worth it. The seafood broth is robust and infused with the freshness of sliced fish, prawns, clams and female crab. According to Kim, the Service Manager (Maybe one of the Boss as well), the crab they use is the same grade for cold crab. No wonder the crab is plump and fresh. The portion of the broth is so generous, they even offer us more rice if needed. Wow, Yum Yum!!

 

Seafood with Poached Rice

Seafood with Poached Rice - The crab

Seafood with Poached Rice - The Rice

For vegetable, we ordered sambal kangkong ($12). However, they cooked it with garlic instead. We decided to just keep and eat the dish. It is well executed as the kangkong is fresh and crunchy.

Kangkong with Garlic

Desserts are Yam Paste ($5), Chilled Herbal Jelly ($5), and Hasma with Red Dates ($10). Don’t expect a dessert house standard as the yam paste and herbal jelly are likely to be factory made. The hasma surprisingly is good. The portion of the hasma is very generous, and the sweetness is just right making it a refreshing dessert.   

Hasma with Red Dates

Hasma with Red Dates

The setting of the restaurant is simple and functional. The white colour wall creates a sense of modern and clean feel to the restaurant. We visited them on Monday night, Tasty Court is crowded, filling around 5 to 6 tables. Although only Kim and another colleague handling the front of the house, they remain friendly, informative and not pushy. Kudos to them.

Part of the Dining Area

Overall, LD and I enjoyed our meal there. The ingredients are fresh, the dishes are innovative and excellent. We’ll definitely come back to try the rest of their dishes. Cheers!!

Food & Drinks: 8.5/10

Value: 8.25/10

Service: 7.5/10

Ambiance: 7.25/10

Budget per Person: $26 - $50

Tasty Court By Chef Pung

1 Figaro Street

Singapore 458322

T: +65 6538 3533

W: http://www.tastycourt.com.sg/

F: https://www.facebook.com/Tasty-Court-by-Chef-Pung-718798384975248/

OH:

Mon – Fri: 11.30 – 14.30; 18.00 – 22.30

Sat & Sun: 11.30 – 14.30; 17.30 – 22.30