Tutto, Jewel

Dinner at Tutto (#02-246/247 Jewel, 78 Airport Boulevard, tel : +65 6035 7880) by Da Paolo.

Calamari's a little hard. Kinda disappointingly mundane considering that these guys (meaning the Da Paolo Group) have been in the business of restaurants for ages and a pedestrian rendition of a common starter was all they could manage. Lemon aioli's not bad though.

What we thought was memorable was their limone e stracciatella - spaghetti with stracciatella, Pecorino Romano and lemon zest. Pasta was creamy, cheesy, lemon-y and light at the same time. Only available at Jewel.

Quite impressed by their pizza cotto e funghi - the simplicity of it brought out the flavours from the ingredients which were the ham, mushrooms and tomato sauce. Like that their sauce wasn't tart.

Our pizza had a broken blister like a popped pimple. 😬

Burrata gelato with chilli - I liked the creamy spicy combination.

Ah Seng Durian, Alexandra

Stopped by Ah Seng Durian (#01-22 & 24, 119 Bukit Merah Lane 1) for....dessert.

Tried their MSW durian sago. Frozen puree on mousse with sago and shaven ice. There were cubes of nata de coco inside.

Pretty creamy. Wouldn't say it's not good but neither durian puree nor mousse were at the level of the ones from 99 Old Trees. Or Dessert Bowl. Or Yat Ka Yan. There's just something odd about that frozen puree that didn't taste exactly like MSW that I couldn't put a finger to.

Hail to the King

Some stuff from BK.

Buttermilk beef burger. I'm not even sure how to describe the buttermilk sauce in this one. Burger's kinda small. Will not be getting again.

Their long chicken sandwich which is the overpriced McChicken that I feel tastes better than McChicken.

Some smoky maple mayo fries which I'm guessing is not a permanent item. It's actually kinda addictive with that smoky maple flavour. Left my fingers smelling like the syrup from McD's hotcakes.

Was curious about their cempedak mochi bites.

Chewy mochi clad in light crunchy shell that's stuffed with....I'm not sure what to call them but it tasted like cempedak paste. A load of flavour from the fruit in it. Not a bad one.

Look at how thin their fried pies are.

Chrysanthemum cream cheese pie. Pretty noticeable chrysanthemum flavouring there.

Nitty Gritty, Teo Hong Road

Lunch at Nitty Gritty (21 Teo Hong Road, tel : +65 9637 5884). They're a restaurant which feels/looked like a cafe, serving American(Southern) inspired food with a dash of Asian/Singaporean elements/ingredients. It's like that. 

Love their sparkling apple cream cider. This tasted like it's made from real apple juice with bit of spice and fizz. 👍🏼

That's the apple butter grits with toffee apple crisp. Smokey and very nice. The flavour was apples, toffee and smoke with spices and delicious crusty pecans. 👍🏼

Fried okra - not feeling for this one. I thought it was a little too greasy and maybe I just didn't like the batter to okra ratio.

Eggs with sesame and corn bread pancakes. Not bad - I liked how the dill and feta added herbaceous saltiness to the egg and sesame. And also liked how that honey chilli thingy on the side added to those eggs which I thought was really good.

Cheese grits were salty and nice. 👍🏼

That's their fronana - banana frozen yoghurt that's topped with more of those crusty pecans, chocolate buttons and their sachima (沙琪玛). How was it "their sachima"? I'm pretty sure it wasn't just the usual stuff that one might be able to get at Chinatown. That thing tasted of nutmeg and even though I was never one for sachima, I found it addictive.

The menu mentioned allspice, nutmeg and vanilla for their spiced vanilla latte. I only remembered/registered cinnamon.

Go-Ang Pratunam Chicken Rice, Anchorpoint

Go-Ang Pratunam Chicken Rice has been around for some years and have a number of branches around. Having their chicken rice for the first time. Never ate at the original in Bangkok before. This was Anchorpoint (#01‬-07/08 Anchorpoint, 70 Alexandra Road, ‎tel  : +65 6470 8200).

Ice rose milk tea was pretty good - exactly like bandung with Thai tea if anyone's wondering. Roselle was decent, but it's not in the same leagues as the one from Din Tai Fung. 

Both the thigh & breast meat chicken rice were nicely done. They're similar to the local Hainanese rendition minus the drizzle of sesame/chicken oil and light soya sauce. Rice was flavoured enough to eat on its own.

Salty chicken soup and sauces. The dark one reminded me of a less viscous chee cheong fun sauce with chilli.

Not bad tasting bitter gourd with eggs - the only thing I didn't quite like was the excessive oil which were pooling at the bottom of the plate.

Sambal kang kong's competent and nothing out of the ordinary.

We liked their steamed tapioca and coconut cream dessert. Nice sweetness from tapioca and light saltiness from that cream. What we also appreciated was that those tapioca weren't fibrous.

Phoe’s The Bake House, Taman Abad, Johor Bahru

Came across Phoe’s The Bake House (1, Jalan Rusa 5, Taman Abad, 80250 Johor Bahru) near KSL. It looked like they were selling bakes - mostly muffins I think but they also had placards for their soya bean curd desserts that looked intriguing.

We ended up with a melon flavoured sago soya bean curd which was not bad.

And another with creamed corn. The soya bean curd itself was also corn flavoured. Also not bad.

JustWant Dessert (佳旺甜品), Taman Pelangi, Johor Bahru

With a name like JustWant Dessert (10, Jalan Abiad 1, Taman Pelangi, 80400 Johor Bahru, tel : +60 12-584 4662), one would typically assume that it's a dessert shop and wouldn't normally think that it'll be the place to come for nasi ayam gepuk. One would have made the correct assumption. But it was their nasi ayam gepuk we came for.

What's special about their nasi ayam gepuk was that it is a pistachio nasi ayam gepuk. Yeap, that nut trend hasn't died yet. It's ordered from their menu as a regular nasi ayam gepuk with an add-on of a tub of their house made pistachio sauce.

While I wouldn't use the word ingenious, I thought it was a good idea that was competently executed. The sauce was nutty and aromatic on its own. With the sambal and gajus sauce, the nuttiness was upped by a notch though the pistachio specific flavour took backstage. Very nicely done. Love the moist tender rice.

That fried tofu on the side was chilled. I don't know if that's how they roll normally but I liked that.

Prawn noodle's no slouch with its sweet and spicy crustacean-y broth. Prawns were fresh and sweet. I could discern the freshness just by peeling them.

Tried their pistachio paste. Good effort, not exactly impressive by my measure and overshadowed by the pistachio sauce from their nasi ayam gepuk.

Sushiro, Q4 2025 - Q3 2026

Another compilation of random stuff from Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三, 十四, 十五, 十六, 十七) eats from last quarter of 2025 to around 3rd quarter 2026. Most of it happened in the last quarter of 2025 so there's more of the winter toppings.

Curry clams udon.

Shirako gunkan with ponzu jelly.

Ankake shirako chawanmushi.

Winter yellowtail with anikmo.

Anikimo gunkan with ponzu jelly.

Crispy chicken nigiri.

Kani miso wrap.

Mozzarella tempura with honey and salt

Roast beef with yuzu kosho.

Sweet potato apple.

 

Wagyu if I remember right. It tasted much better than it looked.

Miyagi salted beltfish. Forgettable.

Uni & cream cheese with ponzu sauce - there's bonito powder and onions in it as well. Sushiro has traditionally not faired well with the quality of their uni and this was no exception. The smokiness from the bonito powder was nice with the cream cheese though.

Aburi shiodare cod. Didn't remember much of it so it probably wasn't great.

Tempura cod nigiri.

Butter & scallop. Nice.

Shrimp, cheese and mentaiko mayo. A guilty pleasure.

Some limited time thing. It's Arabiki sausage with mayo and ketchup. It's actually kinda nice.

Prawn nigiri two ways. Raw and boiled. I prefer the raw one which was sweeter.

Matcha parfait with matcha Kit Kat.

A $6.10 Suntory for ND 2026.