Chef Ben cookes with a heart. He cooks with a seasoned feel for the ingredients.
Food: We had the "see kok tau" salad - four angled beans with a sour dressing, slight chilli. My favourites were the pork with belimbing fruit - a fruit from the same family as the star fruit, the fish fillet with otah filling, and the assam pedas with yong tau foo-a fusion of Peranakan and Chinese.
Value: Reasonable for large servings.
Ambience: Set in an old shop house, it is refurbished and quiet in the restaurant.
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned