[Cafe in SG] Seng Coffee Bar - A Hidden Gem in the East

Somewhere along Changi Road, a 6 minutes walking distance from Kembangan MRT station, a new cafe has just sprung up. Seng Coffee Bar is a hidden gem in the East set up by a father-daughter duo and is currently managed by the daughter. At Seng Coffee Bar, diners can enjoy cafe favourites and casual dining that combines fresh product and great flavours. Their delectable dinner and dessert menu is complete with a selection of wines and drinks.

The cafe is well lighted up with warm lights which is not too dim, giving off a really chill vibes. There are a few instagramable spots for photo taking too. At the shop front, one can find a few alfresco seating for those who prefer some natural lighting, it was quite a lovely scene at night when the fairy lights are being lighted up.

We had the following mains individually with sides and desserts for sharing. 

FRIED COD FISH BURGER ($23) - Honestly, I had a tough time deciding between the different choices as all looked so good. Picked this in the end as it has a Seng's Pick logo beside it and it doesn't disappoint! The dish is served using miso cod fish, Chef Chua's tartare sauce, sliced tomatoes and lettuce sandwiched between the brioche bun and truffle fries by the side. The fried cod fish is so fresh and thick, don't look at it being just a burger, I felt so full after eating this. 

SALTED EGG CHICKEN BURGER ($16) - There's only two burger dish on the menu and this is the other one ordered by Emily. For this, salted egg fried chicken and curry leaf are used. Look at the generous amount of salted egg sauce that is flowing out! Looks so yummy too! Comes with truffle fries by the side too. 

MENTAIKO MAC & CHEESE ($18) - This is another dish under the Mains that've got marked with the Seng's Pick logo. Served in a pan is Penne, Bacon, Mentai Cream, mozzarella cheese and parsley. I tried one spoon and I love it. The light Mentai cream and mozzarella cheese is a perfect combination. However, the portion might be too big for one. 

RIBEYE STEAK (S28) - A slice of Argentina Ribeye (200g), grilled asparagus, roasted baby potatoes and beef jus. Didn't try this but was told that the meat is quite tender even after well done. 

PRAWN AGLIO OLIO ($22) - Linguine served with three huge grilled tiger prawns, garlic chips and chili padi. Looks so appetizing and with the right amount of garlic and chili, nothing can go wrong with this dish. 

GRILLED SEA BASS ($22) - Fresh grilled sea bass served with sautéed baby spinach, olive dust, lotus chips, basil oil and lemon wedges. A light and mild dish. The flash of the fish is soft and moist.

Some of the sides we ordered for sharing were Truffle Fries with parmesan cheese ($12), Mentaiko Fries ($13), Roasted Curry Cauliflower with parmesan cheese and pine nuts ($12), Fried Nan Lu Chicken with housemade chilli ($12), Ginger Sake Clam ($13) and Tortilla Chips with nacho cheese ($12). We had a situation of fries overload as both burger dishes comes with fries too. My personal favourite sides are the Tortilla chips and Ginger Sake Clam. The Tortilla chips is super additive, it's something I will order again next time. For a person who don't like clam, this is really fresh and tasty. The Fried Nan Lu Chicken is well marinated and the chili is similar to that of a chicken rice chili. 

We picked the Cempedak Creme Brulee ($8) and Chocolate Lava Cake with berries & chocolate soil and vanilla ice cream ($12) for our dessert. Both are my favourite. The Cempedak Creme Brulee is a big pleasant surprise. I love how it turns a classic dessert with a fragrant local twist by using Cempedak. Love the plating of the chocolate lava cake and it marks a good ending to our scrumptious meal. 

Not forgetting to mention my pot of Lychee Kris Grey ($9) which I shared with Jessie - black tea, greentea, blue cornflower, blue pea flower, bergamot, lychee flavouring and silver dust. It was definitely a good pot of tea. 

Thanks Irene for organizing and Seng Coffee Bar for hosting. Thanks Renuka for the group photo. Happy to have the chance to meet up with the other 7 ladies in the influencer group, some of whom was my first time meeting them in real life. I would definitely recommend this place and hope to be back again soon to try their other dishes such as their All-Day Breakfast items that they only served from 10am to 5pm. 

Seng Coffee Bar

389 Changi Road, Singapore 419838
Opening Hours: Daily, 11am to 10.30pm 

Website: https://sengcoffeebar.sg/
Facebook: https://www.facebook.com/sengcoffeebar/
Instagram: https://www.instagram.com/sengcoffeebar/

XOXO 

[FOOD] ENJOY EATING HOUSE AND BAR : Homely Local Dishes at Kam Leng Hotel along Jalan Besar

Enjoy Eating House and Bar is a newly sprout restro-bar to enter the eatery scene in Singapore. Within just a few months of presence, they already had lots of positive reviews online. Located at the ground floor of the rustic Kam Leng Hotel along Jalan Besar Road, Enjoy Eating House & Bar does fits in to the heritage hotel itself.



The eatery had a twist of modern and retro vibes with the eye-catching colours used. At the bar counter, a big part of the wall was decorated with the peranakan tiles but no, they don't serve peranakan food but focuses on local cuisines.

At night about 9pm plus, the lights will be dimmed creating a more chill-out vibe and making it an ideal place to hangout after dinner with Happy Hour prices all night for drinks, bar games and live football.

A little background about Joel Ong who is also the main chef there that came out with most of the recipes in the menu. Chef Joel discovered his passion for cooking at a relatively young age and he left NUS at the age of 20 to pursue his passion at the At-Sunrice Academy and became a business owner after graduation. For almost 6 years, he has been running his own Thai restaurant brand Rochor Thai and now he wanted to return to his roots for his next project. As a local chef, he pride himself highly on his skill with the wok, a skill that is slowly becoming a lost art especially among the younger generation. To him, the intense flavour imparted by the wok and the ubiquitous "Wok Hei" are the main reasons why our local food is so well loved.

With a goal to turn the place into a destination restaurant, a zichar-styled menu was personally curated to feature our favourite local unique dishes. Only the best and freshest ingredients were used to prepare the dishes, the kind you would expect to use when entertaining guests at home. In fact, all of their sauces are made in-house with no added MSG and the food is prepared to order so every dish is served freshly cooked.



The food and drinks that we had tonight. Line Brown and Line Cony jar cups are so cute!

FOUR MAIN SIGNATURE DISHES STYLED AS THE FOUR HEAVENLY KINGS OF ENJOY EATING HOUSE AND BAR

CHEF JOEL'S BBQ PORK CHEEK

This was a Thai-inspired dish created from Chef Joel's extensive experience. The texture and juiciness of the meat was what made the dish such a crowd favourite. There was a good balance between the fats and meat. Dip the cheeks into their special concocted sauce for a burst of flavours.

GRANDMA'S "TE KAH" BEE HOON

I could smell the "wok hei" of the bee hoon the moment it was being served. The dish was inspired by the huge pot of te kah (braised pig trotter) that his grandmother used to make. Knowing that his grandmother just departed, this dish was a great comfort food and warmed my heart. The braised pig trotter meat was really tender.

SINGAPORE-STYLE CHILLI PRAWNS

One of Singapore's iconic dish is definitely the Chilli crab but it's too messy to eat. Chef Joel solved the problem by creating a fuss-free version of the dish using pan-seared sea prawns. The sauce was his own recipe and it really goes well with the fried mantous. The spicy level was really mild so those who couldn't take spicy food could also enjoy the dish. I'm really missing the dish now as I'm writing this. The prawns were partially deshelled making it really easy to eat without the mess of using hands.

CHEF JOEL'S BRANDY WHITE FISH SOUP

This soup was made from scratch by boiling the fried fish bones for hours to achieve a collagen-rich soup with a natural milky consistency. I'm amazed that no milk was added to this soup but a shot of brandy to elevates the flavours.

We were also served the SHIOK PRAWN PATTIES as appetizer. The patty is really chewy and succulent.

No meal is complete without desserts, and to end the wonderful meal, we were served with two desserts. The TEOCHEW ORH NI and CHENDOL PENNA COTTA. A truly sweet ending to the meal.

True to the name of the restaurant, we really enjoyed ourselves with great food and company. The food evokes a sense of nostalgia just like how a home cooked food taste like. Everyone feels at home while catching up. I can't really pick which one is my most favourite dish as they are all so delicious. What I can say is that there is no dish that I don't like. Highly recommended to visit the restaurant and give the food a try. Thanks Meryl for extending her invite to me and I can finally catch up with my friends. Thank you Enjoy Eating House and Bar once again for having us.

For more information, do visit their Facebook Page

https://www.facebook.com/EnjoyEatingHouse/

ENJOY EATING HOUSE AND BAR

383 Jln Besar
Kam Leng Hotel
Singapore 209001

OPENING HOURS

Monday to Sunday
11:00 am - 1:00 am

Enjoy Food - Enjoy Company - Enjoy Life


XOXO

[FOOD] Cantanese dishes and Dim Sum in the CBD area at MYO RESTOBAR 妙嚥

One of the perks of working in the CBD area is the centralised location and wide choices of food available. Sometimes, I would walked to Asia Square, Golden Shoe Interim Market or even Amoy Street, but most of the time, I would just settle my lunch at the nearest Lau Pa Sat which is always very crowded and hard to find a seat.

 Today, I'm so lucky to be able to have my lunch comfortably at MYO Restobar located on the 19th floor of Oxley Tower, a short walking distance from my office. MYO Restobar is fairly new as it just opened on 11 December 2017 but being an affiliate of Kia Hiang Group of Restaurants (KHG), it has over 40 years of Kia Hiang's heritage and legacy to back them up. For those who understands Chinese, 妙嚥 miào yàn means "to swallow wonder". 

Myo restobar features all the classic Cantonese home-style dishes from the well-loves International Plaza outlet and delicious dim sum from their previous Kim Tian branch. Guest can now enjoy both dim sum by Chef Billy Wong and hearty fare by Chef Cheng Chee Wai in a modern, industrial environment. The moving gears on the wall depicts the shape of our Singapore island.

Another interesting concept of Myo Restobar would be their bar counter before leading in to the main restaurant sitting area. Probably a way to unwind after work with a glass of beer. There is also a good selection of wines and spirits, coffee and tea. 

The very friendly Jai explained to me how the different handle represent the different craft beer. For me, who knows nothing about craft beer or beer, I take my pick by choosing which handle appeals to me the most and I have chosen the third one - Kona Big Wave. It's actually Golden Ale origin from Hawaii and have the fruitiest taste. The one on the most left is called Stone Go To and have the highest alcohol content of 6.8%. The other two is called Lost Coast 8 Ball and Sharkinator and are all originating from California.  

The last handle for the two craft beer which has not arrive yet.

Thanks Jai for sharing these interesting facts and I definitely gained more knowledge now regarding beers not to mention some tasting of the different beers. 

Dim Sum - Flakey Angus Beef Pastry ($5.80)

This is the best seller here and one needs good chopstick skills like the Kungfu Panda in the movie to be able to take this up without breaking off the skin. So proud to mention that I'm one of the few who succeeded in doing this. With the melts-in-your-mouth pastry skin comes the black peppery beef inside. A burst of flavours! 

Dim Sum - Gold Foil Dumplings with Assorted Mushrooms ($4.80 for 3 Pcs)

Nice presentation and the mushroom filling is creamy. 

Dim Sum - Healthy Walnut Buns ($4 for 3 Pcs)

Good portion size and from far it looks like a basket of rattan balls.

From the Wok - Fish Maw & Crab Meat in Superior Broth ($9)

Although I'm not a Cantanese, I always love to have a bowl of soup to complete my meal. A bowl of this tasty soup to warm us up on this rainy day. They also ensure that the main ingredients can be clearly seen on top.

From the Wok - Double Boiled Soup of the Day (Lotus) ($5)

Another flavourful bowl of soup. 

From the Wok - Kia Hiang Claypot Spring Chicken ($18)

A must try dish if you are eating there. Everyone at the table all agreed that this is their favourite dish of all. Started out as a dish for staff with the leftover cabbages, it has now developed into a prominent dish on the menu. The trick to cooking this dish is to keep constantly maintain the low temperature. The chicken and cabbage has already soaked up the goodness of the herbal broth. There is even another version of this dish cooked with organic chickens ($28). Comfort food that one should pre-order to avoid disappointment of selling out.

From the Wok - Baked Hamachi Collar ($18)

The best part of the fish, it's baked to crispness and the mixed vegetables complements it. 

From the Wok - Angus Tenderloin Cubes with Garlic and Broccoli ($18 Small, $23 Medium, $28 Large)

Dessert - Durian Mochi / Young Coconut Stewed with Peach Gum & Egg White (Hot) ($8)

Sweet desserts to round up the meal. 

To give the lunch crowd an easy option, Myo also serve Set Menus starting from $16 onwards. Choose between the three dim sum sets or the three lunch sets from the wok station. Each set comes with a smaller portions of Myo's signature dishes. Furthermore, Myo also take care of consumers health by providing the option of brown rice and organic chicken.

Myo has a seating capacity of 120 people over 3,000 square feet. With a floor to ceiling windows feature, one can have a view of the rest of the buildings around.

CURRENT OPENING PROMOTION TILL END OF JANUARY 2018

To celebrate Myo's opening, Myo is offering an opening promotion with 10% off the food bill (excluding sets) from 11 December 2017 to 31 January 2018. Myo restobar is open from 11am to 9pm and closed on Saturday. Be sure to drop by to enjoy the wonderful dishes.

Myo restobar

Oxley Tower (Lobby 1) 

138 Robinson Road

#19-01

Singapore 068909

Something to take note of is that there's actually two panel of buttons in the lift and the 19th floor button is located right inside the lift on the left hand side panel. While I was there, I a few of them having trouble finding the 19th floor button. 

XOXO