Known for their Nasi Lemak it may surprise some that the owners of Village Park Restaurant come from the music and fashion industry, but regardless of where things started Datuk Seri Mohd Shamil Ngoh Abdullah now tends to a kitchen prone to lengthy queues even before opening at 06h30 daily.
Built out of an old kampung with wife Datin Seri Aishah Chong, years spent refining their recipes yielding fluffy Coconut Rice that holds its texture even as delivery, it is atop the bed that guests will find Fried free-range Chicken Legs with pleasant spicing, crisp Peanuts and bits of dried Anchovy known as ikan bilis.
Also sold as creamy Nasi Lemak Ayam Rendang, less popular but no less delicious, Village Park goes so far as to make its own Sambal from a mix of fresh and dried Chilis that goes great with Rice but equally well on Prawn Fritters known as Cucur Udang.
No less attuned to details with Soup or Noodles, Mee Goreng with Fried Egg less oily than many, fans of Curry Puffs will find Village Park Karipap golden and flaky while those seeking something sweet may want to order a few Kuih Keria, or Sweet Potato Doughnuts.
Hot smoked sturgeon from Tanjung Malim in a cold button mangosteen soup with sea grapes
Slightly cured crayfish skewered with aromatic twigs with yeast sauce
Thinly sliced cuttlefish and crab roe in a reduced guava juice dressing
Rice tempeh dumpling filled with clams in an egg soup
Mulberry and Berries
Adan rice steamed in a mahang leaf served with venison, sturgeon caviar and kerdas
Lacto-fermented star fruit juice with mango vinegar
Greens on a breadfruit crisp
Rajah Brooke’s Birdwing – belinjau, labu siam, keranji
Tea with Lychee, torch ginger, orange peel
Braised cock’s crest and stone crab seasoned with salted litsea
Rose tea with Balsamic vinegar
Retired dairy cow plate – loin, tongue, tempura brain with snake fruit and grilled greens
A hot broth before some sweet dishes
Perah ice cream with candied bidara and tropical chestnut
Coconut jelly with mulberry and bambangan juice
Fermented cocoa husk tea
Cacao-less chocolate made with dabai, served with rose fudge in a heart of palm and keluak tart shell
Toddy Butter Cake, palm wine
Located on the 48th floor of Naza Tower a visit to Dewakan begins with one of the most lengthy kitchen tours one will find, Chef Darren Teoh’s love for Malaysian flavors immediately evident in a space roughly translated as “food from God.”
The son of a culinary family, Darren’s childhood frequently spent in markets where his grandmother sold sun-dried Herbs and Spices, guests at Dewakan exit an elevator to all-smiles as staff tell a story of childhood memories, forgotten Ingredients and a Chef who seeks to bring both into a new future.
Boasting stunning views through floor-to-ceiling windows, the Kuala Lumpur skyline transitioning from dusk to glittering lights across 2.5 hours, it is from a well-informed staff that twelve courses come paired to housemade juices or fermentations with each sip and bite steeped in tradition.
The recent recipient of it’s second Michelin Star plus Green Star recognition, the former Malaysia’s only, dinner begins with three nibbles including stunning smoked Sturgeon in Mangosteen Soup followed by housemade Tempeh filled with Clams in a creamy Egg Foam.
Story-teller cuisine with a purpose, from a Chef proud of his heritage and Ingredients hardly ever seen in fine dining, Caviar next finds itself atop Venison with Kerdas Fruit as Tartare before a delicate stack of Breadfruit Chips and Greens.
Not forgetting the pairing, Teoh’s fascination with fermentation evidenced by jars of Garum and Kombucha in the kitchen, assertive Tea follows an Instagram-friendly “Butterfly” of Chayote and Velvet Tamarind before Cock’s Crest is married to Crab with Berries that are simultaneously acidic and earthy.
Sourcing retired Dairy Cows instead ubiquitous Wagyu, an exploration of flavors including fried Brain acting as Dewakan’s main course, it is after cleansing Broth that sweets continue to tell a tale of Jungles, Farms and Fields including Ice Cream of Elateriospermum Seeds and delicate Coconut Jelly.
Consciously using Cocoa Husks for the last Beverage, a faultless pairing to the “Cacao-less chocolate” Tart, dinner wraps with Toddy Butter Cakes that are light but moist with a distinct hint of alcohol offset by dipping Cream reminiscing Baba au Rhum.
Serving Malaysia since the 1970s TK Bakery continues a tradition started as Tong Kee Brothers Confectionery, and although there are now several locations in the capital the “academy” in Pudu serves as a flagship for fair-priced Pastries ranging from Black Sesame Biscuits to Mooncakes at Chinese New Year.
Conveniently located at city-center, an abundance of traffic and limited parking noted, fans of Egg Custard Tarts are in luck as TK Bakery offers more than a half-dozen varieties ranging from traditional Cookie Crust to a Coconut-topped iteration and one layered with Taro.
Not forgetting a golden Kaya Bun, think flaky Empanada, Blueberry “Pancakes” reminisce of Uncrustables without the Peanut Butter while cutesy Bread stuffed with molten Chocolate offers an Instagram moment in the shape of a Panda.
Open from 12h00 until 15h00 Tuesday through Sunday Restoran Wong Mei Kee has achieved legendary status in the Malaysian capitol thanks to one thing, a dish called Siew Yok that upgrades Chinese Char Siu with crackling Skin akin to what one would expect at a fine dining establishment.
Located at the center of Pudu, an area known for tumultuous parking and congested roads, guests nonetheless begin lining up at 11h30 for outside seats obtained only after one places their order at the counter.
Owned and operated by Datuk Wong, low prices maintained despite a throng of patrons including mostly locals, diners will see the man in a small kitchen working racks of pork with fervor while a young staff quickly circulates with trays looking for each order number.
Serving thicker cuts than Cantonese Roast Pork purveyors, a choice that sees an impressive ratio of succulent flesh beneath crispy Skin, fat is perfectly rendered while Salt is kept to a minimum allowing each bite to come across clean and complex.
A thirty year veteran, the man born Wong Peng Hui showing no signs of slowing, additional offerings include traditional Char Siu that melts in the mouth plus bone-in Chicken that is juicy and tender whether Dark or White.
KBBQ – Japanese Wagyu Striploin, Burdock Rice, Perigord Black Truffle, Celtuce
Corn Silk and Parsnip Tea
JEJU MANDARIN – Mint, Crème Fraîche
SWEET POTATO – Rum, Buckwheat, Vanilla
SWEETS – Geotgam, Juak, Chestnut Cream Puff
The son of a restaurateur Chef Sun Kim brings a combination of Korean heritage and Japanese aesthetics to Meta Restaurant, a 2024 upgrade from one to two Michelin Stars awarded for Food that is modern but minimalist.
A tasting-menu only affair occupying 9 Mohamed Sultan Road, black ceilings and concrete floors abutting an open kitchen, it is from posh banquettes that diners are served twelve courses flanked by gifts with an option for Wine or housemade non-alcoholic Beverages.
Not limited to local terroir, but instead focused on sourcing the best Ingredients and applying French techniques, dinner begins with cold Salads and bites including a two-bite “Sandwich” of Toro with Egg Yolk and Roe.
Born in Busan, their beaches yielding a love of Seafood seen in a citrusy Scallop Tart followed by plump Prawns on Toast with Caviar, Kim’s second “Salad” slices Yellowtail adjacent Cuttlefish and Korean Seaweed before rethinking Egg Souffle with Crab and Shirako.
Not afraid to focus on Korean Ingredients, roasted Seaweed accenting Abalone over Porridge, Tile Fish with crispy Skin comes next prior to handmade Noodles and Kimchi as setup to “Korean BBQ” of Wagyu alongside Black Truffle Rice.
Trained at Wakuda, but also traveled through Europe and Japan, Kim’s sweets begin after warm Tea and from Korean Oranges to a Baba au Rhum of Sweet Potato both taste and texture is refined through a trio of traditionally themed Mignardises.
Things That Go Well Together – strawberry sorbet, gulkand, aromatic oils, pink peppercorns
Petits Fours – Black Sesame Pastry, Coffee Cream Donut, Osmanthus Gelee, Tempeh Chocolate Tart
Focused on something he calls “Crossroads Cooking” Nouri Restaurant sees Chef Ivan Brehm investigating the interconnectedness of various food histories across five continents, the results part traditional and part innovative but undeniably interesting.
Open for lunch as well as dinner in Chinatown, the entrance understated for a Michelin-starred eatery, guests are greeted in a foyer by friendly staff before being led to a room with tables lined up around a marble countertop and what is at least half of Nouri’s kitchen.
Offering a truncated afternoon tasting, four courses for S$168, lunch begins with an offer of Bubbles, Wine or bottled Tea from Muri whose “Fade to Black” blend pairs well to Snacks eaten with Bread and Hamachi on Bread with lots of acidity.
Petite in terms of portions, Bass let to age deftly balanced by Vanilla and Pepper, it was after Brehm loudly dressed-down one of his Sous that “Chicken & Dumpling” arrived with restrained heat and a “dumpling” of Rice wrapped by Cabbage.
Stretching to India for preserved Rose Petals at Dessert, “Things That Go Well Together” including Strawberry Sorbet and cracked Peppercorns, Petits Fours span globally such that Black Sesame, Osmanthus, Tempeh and Coffee all get a moment but nothing really to connect them.
A new concept by Burnt Ends owner Dave Pynt Burnt Ends Bakery at Audi House of Progress opened early 2025, the Chinatown location offering better access to Baked Goods including classic Sourdough but also a collection of German-themed desserts meant to match the Car maker’s DNA.
A follow-up to ideas like Porsche x Supreme Roastworks in Oslo, though this location on Cross Street ups the ante with one of Singapore’s most famous Chefs, it is from the small kiosk that guests can snag signature Slayer blend Beans or one of several styles of Coffee including Coldbrew in a fancy glass flask.
Not all novelties, both a decadent Brown Butter Chocolate Chip Cookie and gooey Cinnamon Roll long time favorites at Burnt Ends Bakery near the Restaurant, those in need of something savory will find fun takes on Currywurst, Pretzels or Schnitzel while sweets lean heavily upon Brioche such as Apple Strudel Donuts and fluffy Buns filled with Cherry, Chocolate and a hint of Kirsch.
Fatty Ox HK Kitchen – Beef Brisket Noodles, Dumpling Noodles
Ann Chin Handmade Popiah – Popiah, Spring Roll, Kueh Pie Tee
Chang Ji Gourmet – Economical Bee Hoon, Economical Fried Mee
The 1950’s Coffee – Ice Milk Coffee
With over 200 stalls, including several rated by Michelin, the Chinatown Complex Food Centre would require a month to explore properly but for those with limited time and other dining priorities an early stop focused on a few classics proved worthwhile if not as compelling as Hong Lim Market a few minutes away.
Spread across three floors on Smith Street, the lower ones mostly vendors selling souvenirs and Produce, those seeking Breakfast should first head to #02-84 where Fatty Ox HK Kitchen offers a wide range of plates including everything from signature Brisket to Trotters and Chicken.
Michelin recommended with bowls starting at $5. though those seeking a Soy Sauce Chicken or whole Roast Duck can order without starch, suffice it to say that simple appearing plates pack a lot of punch thanks to springy Noodles and well-stuffed Dumplings while the Brisket is appropriately fatty and good on its own but better with a bit of Chili Paste.
Onward to stall #02-112, open from 08h00 until 19h00 daily, Ann Chin Handmade Popiah also receives Michelin mention for a tradition dating back over sixty years and excellence derived from quality Ingredients including Skins made by hand daily.
Another small menu, just Popiah and fried Spring Rolls plus tiny Kueh Pie Tee cups filled with similar items, guests will be delighted by a mix of Shrimp, Eggs, Carrots and Peanuts that are plentiful and varied in terms of taste, temperature and consistency all magnified by a bit of Sauce.
Perhaps less celebrated than others, but frequently featuring a longer line of locals than anywhere else at Chinatown Complex Food Centre, Chang Ji Gourmet offers just three plates at S$1.30 with each fairly simple but crafted with care.
Not a place for proteins, though Fish and Peanut Porridge has its fans, the go-to at Chang Ji Gourmet is Rice Vermicelli called Bee Hoon or thicker Fried Mee each tender yet springy in a mix of Soya, Sprouts, Garlic and Onion with Chili Paste offered on the side.
Not about to miss a Coffee Shop, the only Michelin reviewed location at Chinatown Complex Food Centre, The 1950’s Coffee has seemingly given up on Kaya Toast in recent years but still serves Kopi Kosong plus cold or hot drinks with Milk just as they have for over 70 years.
Started as a London pop-up, but a Michelin-starred w50b darling since 2018, Burnt Ends sees Chef Dave Pynt reinterpreting Barbecue with top-quality ingredients and a casual atmosphere that nonetheless offers exceptional customer service.
Relocated to Dempsey Hill in 2021, a larger space that some will say has cut down on the charm, it is upon arrival that guests are escorted to tables or the Chef’s counter where mixologists hold down one end while an army of chefs tend to a dual cavity oven and elevation grills loaded with glowing wood on the other.
Offered as a tasting menu or a la carte, prices perhaps higher than most might anticipate for Barbecue justified by top quality Ingredients, Drinks take an international look but undeniably pair well to smoked Eggs with Caviar or aggressively peppered Chicken Necks.
Still a tough reservation, prime slots gone within minutes of the 45-day booking window opening, Sourdough that has launched a “Burnt Ends Bakery” is great with or without Butter while nightly special Jerk Chicken Wings and a sizable Pulled Pork Sandwich both hit their mark.
Using Toast to support BBQ Eel and Marrow, then melted Lardo with Basil and Tomatoes, do not sleep on signature King Crab with Brown Butter regardless the price as it handily outpaces the Steaks including a modestly-priced Flat Iron recommended Medium-Rare.
Not holding back on Dessert, all implementing smoke or fire in some way, Burnt Ends “Bombe Alaska” comes with a tableside show but still finds itself second-place to Smoked Cheesecake with the texture of Brie and sweetness largely reliant on a touch of Sugar plus accompanying Berries.
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.
