Whether one spells it Zi Char or Cze Char few eateries in Singapore come as widely recommended as Keng Eng Kee Seafood Restaurant on Bukit Merah Lane, the location well outside of center-city doing nothing to dissuade locals or tourists seeking local fare at a fair price.
An expansive outdoor space with limited air-conditioned tables for those with the foresight to reserve, it is from noon until 22h00 that guests are greeted by a sizable menu, the signatures well-known and ranging from simple stir-fries or claypot rice to dishes with Sea Cucumber.
Offering local Beers and Teas, a cold beverage definitely needed at midday with high humidity, plates come out as ready and whether one orders Salted Egg Crab or the extra-sloppy Chili version an order of Fried Buns is highly recommended to sop up every drop of Sauce.
Perhaps best known for Coffee Pork Ribs, sweet and sticky Flesh easily stripped from the Bone with a touch of bitterness to finish, there is also perhaps no better place to sample Singaporean Cereal Prawns than at K.E.K. as each bite is buttery, crisp but juicy and supple inside.
Famous Sungei Road Trishaw Laksa – Asia Delight Laksa
Ji Ji Noodle House – Ji ji signature Char Siew Wanton Noodle / Dry Dumpling Noodles
Built in 1978 Hong Lim Market and Food Centre is one of the first hawker centres established in Chinatown, and as home to several Michelin rated eateries at low low prices the space is prone to long lines making early arrival highly advisable to those who wish not wait.
Spread across two floors, stall #02-17 already with a queue by 07h30, Outram Park Fried Kway Teow Mee specializes in smoky Fried Noodles with a hint of sweetness plus salty black Soya Sauce all carried by hot Pork Lard.
Owned by Ng Chin Chye, he and his wife arriving early each day to make sure every plate is perfect, Outram Park’s story extends back to Ng’s father and the combination of Fish Cakes with Cockles tells a story of balance such that no two bites are the same but all are delicious.
Left to choose amongst perhaps twenty Coffee stalls, #01-48 home to “O2O Coffee Tea or Milk,” it is after a brief wait that guests are presented with their scratch-made concoction, the Brown Sugar Boba Milk Tea less sweet than many while whipped Coffee known as Dalgona is light and airy without an excess of Ice.
Moving back to the second floor, an 09h00 opening for Famous Sungei Road Trishaw Laksa thankfully sporting no queue, it was with smiles from owner Daniel Soo and his wife that a steamy bowl of “Asia Delight Laksa” was procured for just $12.
A relative newcomer to Hong Lim, Bib Gourmand recognition by Michelin boosting sales in recent years, Soo’s stall offers two versions of Laksa with both influenced by Sungei Road’s heritage and the Gravy less Coconut with more focus of dried Seafood plus whole Shrimp and a butterflied Crayfish on top.
Almost as though intentional, a 09h30 start allowing Hong Lim visitors time to finish their Laksa before lining up for Noodles, Ji Ji Wanton Noodle Specialist occupies stalls #02-48/49 and although service isn’t necessarily friendly the product quality makes up for such things.
Michelin-recommended for years, Lai Yau Kiew and her daughters continuing a legacy began by her parents in 1965, Ji Ji’s Noodles trend more “chewy” than springy but thanks to a complex Sauce with restrained sweetness the flavor is rich and satisfying whether “dry” with Bok Choy or topped with signature Roast Pork and Soup on the side.
Located in the National Gallery Singapore Auvergne-born Chef Julien Royer created Odette in 2015 and within four years the Restaurant had earned three stars from Michelin, later accolades including Asia’s Best Restaurant at W50B soon to follow for Food that is simultaneously luxurious yet personal.
Named in honor of Royer’s grandmother, the matriarch of a farming family who instilled in the Chef a passion for Produce and foraging, it is upon entry to the space that guests will notice a gleaming kitchen fronted by an intimate room beneath a mobile referencing Meats, Fruits and Vegetables.
Now one of three local Restaurants boasting Michelin’s highest honor, the walk through art installations befitting small bites that are as beautiful as they are delicious, it is after a Cheese-filled Doughnut that a duet of Mushrooms flood the palate alongside Odette’s story.
French with Asian inspiration, a wide-reaching and well-priced Wine List offering many opportunities to compliment a 7-course menu flanked by gifts, Bread is followed by a “cloud” of Mussels atop plump Shrimp with Urchin and Caviar followed by Crab beneath a Pear veil perfumed by Herbs.
Served by graceful and educated staff, a smoked Egg atop curls of smoke the alternate to Langoustine and Leeks buried by Perigord Truffles, Royer’s Soup course found Foie Gras adjacent Abalone in umami-rich Broth brightened by Yuzu.
Turning to Turbot for Fish, iridescence suggesting low and slow cooking to maximize flavor, Royer’s famous Pigeon lives up to signature status thanks to a robust Pepper Crust before the palate is cleansed by Shiso Ice Cream with just a touch of added sweetness.
Turning to W50B Asia’s Best Pastry Chef 2023 Louisa Lim for Dessert, a small Citrus Tart impactful in its bitterness before dissipating smoothly, dinner ends with Mignardises including a top-notch Canele plus a copy of the menu and Jam for the next day.
Blue Milk (blue pea flower, pink salt), Apiary (wildflower honey, cocoa nibs), Sicilian Pistachio, Waffle
Owned by Brian Lee and Travis Goh, the latter known for his bean-to-bar Chocolates, Apiary resides on the edge of Chinatown with a focus on fresh Ice Cream made with natural Ingredients plus Waffles and Tea served in a quaint space.
Going so far as to pasteurize all Dairy on-site, a commitment to using no artificial flavors or preservatives taken to new levels, flavors include an eponymous scoop featuring Honey with Cocoa Nibs plus “Blue Milk” featuring Blue Pea Flower Tea plus Coconut and flecks of Salt.
Spread across two stories, upstairs seating quiet with air conditioning, guests in need of a Waffle will wait perhaps ten minutes for one that is crisp yet pliable with hints of Malt that remain evident even under the slow melt of creamy Sicilian Pistachio.
Part of a complex called COMO Dempsey Candlenut is the world’s first Michelin-starred Peranakan restaurant, and under the guidance of Chef Malcolm Lee the menu focuses on Straits-Chinese cuisine in a comfortable space.
Perhaps easier to understand as mixed-Chinese and Malay/Indonesian by outsiders, the use of rattan chairs and lighting subdued by bamboo shades creating a rustic-chic environment, guests are invited to order a la carte or ‘ah-ma-kase’ in four communal-style courses.
A personal sort of cuisine, Chef Lee referencing his mother and her mother as influences, opening bites arrive as finger-food with puffed Fish Skins followed by “Carrot Cake” made of Radish beneath housemade XO alongside smoky Milkfish Belly.
Not forgetting a bite of Lobster in Pastry, Crustaceans again making an appearance in Chicken Soup with Crab Meatballs, Entrees total five served with Thai Hom Mali rice and highlighted by “Tau Yu Bak” featuring Pork Jowl, Soy and Mushrooms.
Less impressed by flavorless Tempeh Salad, perhaps best utilized as a palate cleanser between bites of sweet Prawn Udang Nanas and medium-spicy Ikan Gulai, the combination of runny Yolk, sliced Squid and funky sambal was both unique and delicious.
Served by a personable staff, the captain an elderly man who seemed quite proud to share Candlenut’s story, Dessert sees two plates served simultaneously with “Mango Puffed Rice” a textural riff on the sticky Thai staple and single-bite Kaya Toast far better than the Ya Kun classic.
Serving Singapore since 1944, now with additional locations established through franchising, Ya Kun Kaya Toast on China Street and its line are as much a part of the culinary culture as Hawker Stalls and Chili Crab.
Established by Chinese immigrant Loi Ah Koon as a coffee stall prior to WW2, but not officially registered as a business until the conflict’s waning days, Ya Kun’s claim to fame is its combination of house-roasted Beans and Kaya Spread created by Ah Koon’s wife Neam Kia Shai.
Still managed by Loi’s descendants, the menu largely unchanged despite international expansion, arrival during breakfast hours will likely be met by 30+ minutes wait, but for $6.90SGD guests can still get two eggs, hot or cold Coffee and a stack of thin Bread griddled crisp around Kaya and Butter.
Also peddling housemade Pastries and French Toast, the former ranging from Muffins to an airy Swiss Roll, those dining in can watch staff agilely make Coffee with a “Sock” and browse the walls for Ya Kun’s history.
White Pepper Crab – Sarawak White Pepper, Ginger, Sri Lankan Crab
Famous for its late-night hours and playing host to Chefs including Ferran Adria JB Ah Meng is a casual eatery owned by Wang Feng, a native of Ipoh Malaysia who began cooking in Kuala Lumpur at fourteen years old before relocating to Singapore.
Open from 17h00 until 02h00 daily, a move to air conditioned confines at 534 Geylang Road in 2016 expanding JB Ah Meng’s footprint, guests can nonetheless expect queues if arriving during peak hours or on weekends.
JB for “Johor Bahru,” a colloquialism for Malaysian zi char, Feng’s menu is expansive but well priced and for those seeking signature dishes a collection of pictures on the walls leaves no doubt regarding both San Lou Bee Hoon and White Pepper Crab sold by weight.
Fast paced but not chaotic, table-service and counter-payment streamlining the flow of traffic, JB Ah Meng’s Rice Vermicelli arrives crisp on the edges with lots of Meat amidst the network of Noodles while Garlic Chili Clams pack enough spice to make an impact without overwhelming.
Also offering jumbo Prawns, fried in Egg Yolk recommended over the “Cereal” version by staff, the wait for three hemisected was about 30 minutes but totally justified thanks to bold aromatics and balance stuck by Ginger plus Green Onions.
Unquestionably Las Vegas’ top choice for French Pastry over the past 9+ years Rosallie Le French Café continues to show well on-site or to-go, a Friday morning delivery finding Pastries carefully arranged with several holiday items including an exceptional Paris Brest.
Tiramisu Donut – Coffee, Cocoa, Masarpone Cream, Rum Espresso
Caramel Sutra Puffernut
Apple Crumble Donut
My Favorite Martian Croissant Donut
Ube Cheesecake Donut
Contreau Crème Brulee Donut
Lemon Meringue Pie Croissant Donut
Strawberry Cruller
Strawberry Crème Brulee Donut
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Caramel Sutra” or the more nuanced Contreau Crème Brulee.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Crème Brulee continues to impress in its subtlety while “Puffernuts,” Crullers and Mochi rings add even more variability to the collection.
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Tuesday that seventeen items were procured for tasting and shared by a group during workhours.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant, Ring and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Pistachio to Salted Yema and several styles featuring Flan.
Also bringing back the Banana Bread for cooler weather, plus new items for each holiday, fans of things besides Donuts will be delighted to know Ramir recently added Ube Cheese Bars plus a Brownie that is thicker and better.
The only place in town for Ensaymada, traditional Cheese or Ube Cream, additional specials such as the Tres Leches Cake and Cookies sell out early for good reason even though the Buko Pie remains Purple Potato’s best item.
Officially the forth location, though shops from Los Angeles to New York are in the works, Yi’s Traditional Korean Beef Soup opened at 3560 Jones Boulevard near Chinatown in November of 2024 and has been slowly building a fanbase since.
Focused on Seolleongtang, a traditional Soup made by slowly simmering Ox Bones for days, Yi’s is family owned using recipes handed down over generations and with hours from 8:30am until 10:00pm daily the concept seeks to not only fulfill a need for Korean Breakfast but also find new demographics at night.
A concise menu served over 2400 square feet, modern décor and friendly servers creating a comfortable atmosphere, cutlery comes from a sliding drawer in each table and with three complimentary styles of housemade Kimchi to start it is easy to tell ownership is taking no shortcuts.
Starting off with steamed Mandu, a Cabbage and Beef filled Dumpling perfumed by Garlic, Yi’s Seafood Pancake receives high praise for good reason given the sharable size, complex textures and abundance of Shrimp, Scallops and Squid.
Served a small bowl of Rice with each Soup, slightly sticky with a touch of nuttiness, Beef Bone Soup is milky and clean with flavors enhanced by a touch of Salt, and for guests seeking something a bit more hearty the Knife cut Noodle Soup features tender ribbons plus a bit of ground Beef.
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz under the name of Florentine Cafe.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Thursday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
Steak Frites, 5-day fermented, Café de Paris sauce
Deconstructed Cheesecake, Miso kabocha squash, peanut salsa roja
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from classic Tomato Bread and Jamon to savory Churros with Caviar and all the traditional garnishes.
Not forgetting fresh Shellfish, first Tom Kha Scallops then Spot Prawn Aguachile with edible Heads, Bluefin Tuna referenced the classic Basque Pintxo prior to indulgent French Toast topped in Uni and Truffles.
Adding Oscar’s Vegan Tartare by request, a prior favorite of the Chef at this table, tender Octopus took on Japanese and Latin influence prior to caramelized Bone Marrow lined in Escargot.
Largely off-menu for this tasting, a meal originally intended for EDO transported to The Gramercy, Eggs in a glass got upgraded by Duck Liver prior to an all-Socarrat Paella preceded by the defiantly-delicious blend of Mushrooms, ‘Nduja and White Chocolate.
The second visit in thirteen days, an all-new Steak setup adding EDO’s layered Potatoes plus an intense Sauce with Curry, Mustard and Anchovies, Dessert fused sweet and savory via sweet Cream Cheese. Miso-glazed Squash and piquant Peanut Salsa.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with an Oatmeal Scotchie, think crispy but sweet with just a bit of flex, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the “Cookie in a Cup” offers bite-sized bits of the whole collection.
Last visited before its most recent renovation, even then considered one of Sin City’s most gorgeous Restaurants, PRIME Steakhouse at Bellagio has recently been under the guidance of Chef Sean Griffin whose work at Jean Georges Steakhouse proved reason enough to make reservations at the venerable institution for date night.
Now with added mirrors, chandeliers and new serviceware it was at prime windowside two-top that guests were seated, the Bellagio fountains dancing at intervals while a mix of Rat Pack and old Hip Hop chimed quietly overhead.
Served by a team of at least four, Sommelier John Burke still present, it was in four courses that two-hours were spent indulging; the Ingredient sourcing, portions, and preparations certainly justifying prices that seem high even by Vegas standards.
Far more classic than SW or Ramsay and certainly more elegant than Delmonico or CUT, the evening began with bubbles alongside a basket of Bread preceding a trio of Appetizers from which sugar-crusted Duck Liver stood out thanks to Mangoes while thinly-sliced Beef and a vibrant Fruit Salad were also very good.
No doubt a place with more than just Beef to offer, though the options for Steaks are plentiful from domestic Ribeye to Japanese A5, it was on the lady’s request that a Seafood Tower crowned by Sashimi and Caviar also proceeded Medium-rare Beef sliced tableside and delicate Sea Bass in Citrus with fresh Herbs.
Also a Cheese Souffle, simultaneously light yet decadent, Sides are simple yet perfectly executed whether it be gooey Mac n’ Cheese, tempura Squash or Crucifers including Broccoli and Cauliflower each dressed to impress.
Upping the ante for Dessert, almost entirely new, PRIME’s Ice Cream Pie remains alongside slices including Black Forest Cake and Lemon Pie with Meringue piled high that still have trouble keeping pace with baked-to-order Cookies.
Located adjacent Shanghai Plaza at 4240 Spring Mountain Road California’s Mr. BBQ entered a growing All-You-Can-Eat Korean Barbeque scene in late-2022, the term “P.A.Y.C.E.” suggesting premium quality at a price of $48.99.
Open 11am until 11pm or later daily, a lively atmosphere plus pop-art and booming music creating a scene completed by televisions showing sports, it was without a wait that six guests sat down to dinner where grills with hidden ventilation assure patrons won’t go home smelling like smoke.
Offering Soju Cocktails, Korean Beers and Soft Drinks, the former highlighted by Slushies and another thickened by Yogurt, Banchan arrives fast featuring everything from Kimchi and Sea Cucumber to airy Potato Salad and marinated Radishes.
Served at a suitable pace with grills changed quickly Proteins run the gamut from Prime Ribeye to Galbi, the Wagyu Beef Tongue previously unseen but entirely delicious as was the Pork Jowl and Belly.
Also conjuring up Stews and Egg Souffle, plus Offal for the brave, additional highlights include Squid and Chicken marinated in fiery Gochujang and a scoop of Ice Cream that comes just before an admittedly modest check.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly a decade while their soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Located at 8390 West Sahara after a stint at Town Square Solamente Pizza comes from Special Education teacher Ethan Spiezer, a passion for Pizza flourishing during the pandemic where extra time at home saw him build knowledge by YouTube before deciding to pursue a place of his own.
Widely promoted by “influeners” and Yelp!, plus the occasional mention by industry veterans, Solamente Pizza suggests a “unique dining experience” featuring naturally fermented high-hydration Dough that eats akin to other Neapolitan spots in town.
Occupying a former French Bakery or three, Suite 130 now decorated in juvenile art with an arcade game and origami, Friday night found Solamente mostly empty with the oven billowing smoke over the lip and a smell best described as “chimney.”
Still relatively new to the area, a few kinks expected but tougher to tolerate at $20+ per Pie, kudos are due for a willingness to offer unique Toppings, but between the “Spicy Special” and “Bianca Miel” Crust structure varied widely with the former’s crumb more open while ice-cold Dessert Pizza wastes good toppings on a base akin to the paper plate it arrives on.
BUCATINI, short rib ragu, vodka sauce, parmesan, basil
HANGER STEAK, potato mousseline, sherry- black pepper sauce
CHOCOLATE CREMOSO, Dark Chocolate Fudge, Olive Oil, Sea Salt, Crostini
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from classic Pan con Tomate to upgraded Tomato Hummus and Oscar’s Green Tartare.
Not forgetting Striploin Carpaccio, or Duck Liver wrapped in Hamachi unveiled by a swirl of smoke, Eggplant “Parm” looks different in the hands of Chef Tayden but still tastes great while Bucatini in Vodka Sauce receives layers of complexity by slowly braised Beef.
Ending savories with Steak, the safe choice for a work event, it was with several first time diners promising a fast return that Anima’s Chocolate “Cremoso” sealed the deal by seamlessly marrying light with rich.
