Lunch @ Ho Rang I

November 18, 2017 in Korean

Whenever I have craving for Korean cuisine, I would conveniently head to Your Woul Korean which is located somewhat near to home. And while craving for Korean cuisine recently, I headed back to the restaurant only to realise it’s renamed to Ho Rang I with interior refurnished too.

And from the menu (pages 1, 2, 3, 4, 5, 6), my friends and I ordered:-

1) Side dishes, Complimentary (above)

2) Grilled pork belly, $26 (above) – Samkyub sal. With the restaurant’s interior refurnished, they have since removed the table’s in-built grill. And let’s just say I was disappointed to have our pork belly grilled in the kitchen.

3) Half chicken with soy sauce, $30 (above) – This was seriously good. Skin was thin and crisp while meat within was tender and juicy. And there was a slight sweetness to it too. It was also this dish that reminded me that while a restaurant may change its name and interior, it’s (real) identity lies with its food. So yes, chicken was as good as I last had blogged about it.

4) Spicy seafood noodles, $18 (above) – Jjampong.

5) Ginseng chicken stew, $29 (above) – Samgye tang.

6) Signature pork rib stew, $46 (above) – Gamja tang.

7) Korean army stew, $42 (above) – Budaejjige.

8) Bottled makkeoli, $25 (above)

And with my repeated visit to Your Woul Korean Ho Rang I, I still have the same issue with the restaurant where complimentary water or Korean tea was not provided. But that aside, we still enjoyed our dining experience at Ho Rang I. I would still recommend Ho Rang I.

165 Thomson Road, Goldhill Centre, Singapore
6251 0123, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Sun : 10:30 – 14:30 (Lunch)
Ambience: 7
Mon – Sun : 17:30 – 22:30 (Dinner)
Value: 8
Service: 8

Dinner @ Ladyboy Steamboat & Mookata Cheese

September 30, 2017 in Thai

There’s always those moments when my colleagues and I work late but are too hungry to just head home. And I would always be craving for Korean BBQ. However, with our office located in Paya Lebar, we don’t have any Korean restaurants nearby that’s opened after 11pm. So one night, while working overtime again, my colleagues and I decided to do Thai BBQ instead of Korean BBQ. Thus, our visit to Ladyboy Mookata. And what made me really excited about checking out Ladyboy Mookata was for their cheeses.

Reservation was made for 4 via Chope just 1 hour prior to our 9pm visit. Yah, we didn’t work as late as we usually would when we do work late.

Between a-la carte and buffet ($29.90) options, my colleagues and I decided to go withe latter because we were really hungry and figured we could eat our money worth. Typical buffet-ers mentality. Keke. And from the menu (pages 1, 2), we ordered:-

1) Side grill with options of:-

(A) Ladyboy egg (above, right)

(B) Ladyboy cheese, mozzarella cheese (above)

(C) Golden salted egg cheese (above, left)

(D) Truffle cheese (above, right) – This was a flavour that’s not on the menu. But the manager (or maybe the owner) must have seen how much we were enjoying the cheeses that he offered us the truffle cheese when we went for seconds. So, so good.

2) Buffet items (meat) (above) with options of:-

(A) N1: Pork belly (above)

(B) N2: Pork collar (above)

(C) N4: Bacon (above)

(D) N5: Pork belly shabu (above)

(E) N6: Pork collar shabu (above) –

(F) N8: Bacon wrapped enoki (above)


(G) N13: Cray fish (above) – When we first took the crayfish from the counter to our table, the staff demonstrated how to deshell the crayfish. After which, 1 of my colleagues tried and got addicted to deshelling these and went on to deshell at least 20 for us.

(H) N14: Squid (above)

(I) N16: White prawn (above, left)

(J) N17: Scallop (above, right)

(K) N22: Hot dog (above)

(L) N23: Luncheon meat (above)

(M) N31: Sea urchin ball (above)

(N) N34: Abalone slices (above) – We ordered this because it’s abalone. But honestly, we doubt these were meant for grilling. Think these are more appropriate for steamboat ($5 top-up) instead.

3) Buffet items (vegetables) with options of:-

(A) V7: Sweet corn (above) – We didn’t really know what to do with this. We ended up not touching it. Hmm.

(B) V10: Beancurd king (above)

(C) V11: Quail egg (above)

(D) V12: Golden mushroom (above)

(E) V15: King oyster mushroom (above)

4) Desserts (above) – And ice creams are freeflow for buffet diners. Flavours included Thai milk tea, brownies & cream, milo crunch, vanilla and mango.

Will I recommend Ladyboy Steamboat & Mookata Cheese? A definite yes from me. Buffet price for adult on weekday was $29.90 net, which we felt was very reasonable. And I really liked the cheeses. I enjoyed wrapping my cooked ingredients with the melted cheese. And do scrap the cheese (off the grill) and eat it when it’s slightly burnt at the bottom. So tasty.

But of course, finding a parking lot in Geylang can be slightly tricky. And as with most BBQ places, one would leave the eatery reeking of smoke. But it was a very nice initiative by the restaurant that they provided big bag for us to keep our bags in and ziplock bags for our mobile phones.

644 Geylang Road, Singapore
9062 6953, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Fri : 18:00 – 02:00
Ambience: 6
Sat : 17:00 – 02:00
Value: 8
Sun : 17:00 – 01:00
Service: 7

Dinner @ Nouri

September 22, 2017 in European

When I first learnt about chef Ivan Brehm, it was when he was (still) the head chef at The Kitchen at Bacchanalia. However, I dragged my visit to the restaurant (then) because I saw chocolate pasta on the menu and was honestly quite put off by it. And before I could visit the restaurant, chef Ivan announced his departure in December 2016. So when chef Ivan announced he has since teamed up with serial restaurateur Loh Lik Peng (who heads Unlisted Collection) to open Nouri, I knew I couldn’t miss it this time.

Reservation was made for weekday dinner via Chope. And to secure the reservation, I was required to provide my credit card details. However, I missed the follow-up email which was sent separately by Nouri as it went into my spam folder. I only realised it when the staff called and informed me so.

Upon entering, one would step into the bar first. My friend and I were seated at the bar before we were led to the dining area.

And it was exciting that we sat at the high counter table made with travertino. One of my favourite stones for finishes. Keke. With 5 and 7 courses priced at $140 and $170 respectively, my friend and I decided to go with 7 courses.

And so, from the menu (pages 1, 2), we ordered:-


1) Bread and broth (above) – Rye sourdough, silken cheese and vegetable broth. Head chef Ivan mentioned the broth would taste like double-boiled soup but is actually extraction of 7 vegetables from their farm in Cameron Highlands. And we were told to ‘break’ the bread, having it with the dipping sauce which consistency is similar to tofu, and end off with the warm vegetable broth.

2) Snacks (above) – Blinidli with cultured coconut and caviar, gherkin with tarhana and pickled peppercorn, and black rice cracker with miso-uni-lavender emulsion, orange and bottarga.

3) Tomato and oat (above) – Hatiku farm berries, burrata pugliese, oat broth, petai leaf. When head chef Ivan introduced this dish to us, he again mentioned that vegetables from their farm in Cameron Highlands was used. And it was by this dish that I realised every dish had a story. Head chef Ivan mentioned milk was added to provide us that similar sense of comfort when babies would be fed with milk before they sleep. But it’s weird that this dish was named ‘tomato and oat’ when the main ingredients seemed to be tomato and burrata. And I really loved the burrata. It’s a good thing my friend was trying to eat less diary items so that I could have more. Keke.

4) King crab cheong fun (above) – Alaskan king crab, empress chives, soy emulsion. If I have to choose my favourite dish, this would be it. And the staff shared that the silky thin cheong fun is all handmade in the kitchen. Seriously awesome.

5) Acaraje and vatapa (above) – Afro-Brazilian fritter, turmeric and coconut sauce, bread and salted prawn vatapa.


6) Mushroom (above) – Maitake mushroom, black trumpet and black truffle puree, mushroom broth, Szechuan oil. And head chef Ivan personally poured the miso soup into our bowls. And one would need to mix everything up to get the familiar sight of black soup.

7) Main with options of:-

(A) Chicken and fennel two ways (above) – Chicken karaage with dandelion powder and pickled burdock, and butter poached chicken breast with dandelion puree, fennel, anise and pickled fennel flower. The poached chicken breast was brilliantly done. Its texture was really soft, smooth and tender.

(B) Raymond’s grouper two ways (above) – I am one who don’t normally order fish for my choice of main. But because there were only 3 options (chicken, beef and fish), I went with the fish for variety since my friend ordered the chicken. But this didn’t disappoint. For one of the very few times, I would actually recommend the fish! My friend and I agreed the accompanying black pepper sauce gave the fish a different dimension.

5) Pre-dessert (above) – Nasturtium marshmallow, candied orange.

6) Milli vanilli (above) – Banana and rum foam, Tahitian vanilla ice-cream, buckwheat crumble and calamansi.

7) Big red robe (above) – Different textures of plum, mirabelle plum fluid gel, chocolate petit ecolier, oolong tea.


8) Surprise, Complimentary (above) – And as we were waiting for our bill, the staff came up to us with a box and said “If you can open it, the sweet within is yours.” Challenge? I am up for any challenge! But this was certainly not for the impatient. My friend was plucking hard in hope that the box will budge under force. Haha. I shall not give away the fun too. The only hint that I will share, which is also what the staff gave me, is to keep sliding.

Nouri is definitely one restaurant I would recommend. Every dish simply wow-ed us. And that’s quite a rarity from my friend who only eats European cuisine for me! And one can sense head chef Ivan’s sincerity and enthusiasm for he would introduce every dish personally. It’s only when there’s more than 1 group to be served at the same time that the staff would assist him. And let me say, the introduction of the dishes weren’t short. Head chef Ivan would also elaborate the inspiration or philosophy behind the respective dishes.

Love the food. Love the ambience. And love the service too. Can’t wait to see what’s up head chef Ivan’s sleeve when he next revamp/update the menu.

72 Amoy Street, Singapore
6221 4148, Website, Facebook
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon – Fri : 11:30 – 15:00 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 00:00 (Dinner)
Value: 8
Service: 8
* Closed on Sun