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Having a keen interest in eating, traveling and drinking, we cover everything from hawker food to premium fine-dining restaurants like Ku De Ta, Morton’s, Long Bar Steakhouse and so on. Above all, we try to give honest, balanced reviews without getting sued by restaurant owners. This is more than your average food and travel blog.
Living in Singapore, we’re all faced with this sticky predicament: drinking sessions.
Be it if you’re roped into one after work by your alcoholic boss or when the night goes where you didn’t intend it to go — you can rest assured you’ll find yourself in one of these situations, sooner or later.
So when that happens, what would make the experience suck a little less?
1B4 is Singapore’s version of the hangover drink — a drink that helps alleviate the grogginess of a hangover. We organized a drinking extravaganza with the sole purpose of getting absolutely hammered to test the limits of this drink.
It is said to help with the pounding headaches as well as the crippling fatigue that comes after a huge night out.
We gulped down the drink and put it to test by downing our soju bombs, so we can start myth-busting. In the name of science of course.
Surprisingly, the results differed. Some of the writers did not suffer a hangover and could function as per normal. Whilst the other writers felt that it had no apparent effect on them.
Though we weren’t quite sure if the positive results were due to the placebo effect, some felt that they became high faster and drank lesser than they usually would.
I, however, would usually succumb to my bed the morning after but somehow managed to find the extra jolt of energy to get out of bed without much struggle.
The verdict is still in the air as to the actual effectiveness of the drink. But I would definitely recommend it to anyone who experiences really bad hangovers on the regular.
With a reasonable price point of $42 for 12, it’s a small price to avoid the insufferable pain of hangovers. Great to see some brilliant innovation coming from within the country for a change!
Can you smell love in the Spring air? Fall in love with Monster Curry’s first-ever Pink Curry, from now until 2 March 2018!
Bring your partner with you, and share the Blossom of Prosperity ($32.80), which consist of a Crispy Big Fish, Chicken Katsu, Jumbo Ebi Prawns and Golden Gyoza, all topped with a fluffy Omlette. This will leave you feeling stuffed!
End your meal with something sweet like the Sweet Romance ($10.80) or Love Potion ($6.80). Love Potion is a creamy concoction with fresh dragon fruit, while Sweet Romance has Golden Honey Toast Cubes, Heart-Shaped Marshmallows and fresh fruits, with a scoop of Haagen Dazs vanilla ice cream.
For a quick pick-me-up, you can pop by to try their coffee which comes with Latte Art ($3.80). Treat yourself and your loved ones this Spring, with pinky-licious curry and desserts!
Dates & Times: 1 February – 2 March 2018, 2pm – 6pm (for the desserts)
Prices: $3.80 – $32.80 per pax
Spring Of Love: Monster Curry @ ION Orchard, 2 Orchard Turn, #B4-52, ION Orchard, Singapore 238801 | Tel: +65 6509 4555 | Opening Hours: 11am – 10pm daily | Other Outlets | Facebook | Website
It’s time for you to be pampered. National Kitchen by Violet Oon has just the thing with its local-inspired tea menu guaranteed to make you feel like a tai tai.
Opened by internationally-renowned chef and food connoisseur, Violet Oon, National Kitchen is one of her three restaurants that celebrate traditional Nyonya cooking accentuated by her decades of culinary experience.
Located aptly in Singapore’s National Gallery, National Kitchen easily resembles one of the stunning galleries in the museum. Its open windows allow a good amount of light to flood in, giving the restaurant a more relaxing ambience.
Every part of its interior is gorgeous from the elegant pendant chandeliers to the rustic rattan fans that pay homage to traditional Nyonya culture.
The dark wood furniture also brings out the beautiful streaks of blue, gold and jade — significant colours in Peranakan culture.
It even has an opulent 1920s-era bar that would make you feel as if you were attending a party in ‘The Great Gatsby’.
From 3pm to 5pm, National Kitchen serves up its unique Singapore High Tea Set ($56++ for 2 pax).
Diners are given a choice of beverage between Tea or National Kitchen’s very own local-style kopi: Kopi Vo. The Kopi Vo was very aromatic and has raised the bar for my morning kopi fix.
Similar to Western high tea sets, the food was served to us on tiered trays. Forget about English scones and dainty tuna sandwiches though; all the tidbits served here have a unique Singaporean twist, just dressed up with the same elegance that traditional English high tea is served with.
First up, we tried the ‘appetiser’ plate comprising tasty bite-sized treats. Served with a spoon, is the Nasi Kuning Serunding. The red coconut flakes on top added both spiciness and sweetness to the turmeric glutinous rice. The radish in the Kueh Pie Tee was soft and juicy while the shell managed not to get too soggy.
Next, we tried the Crostini, of which, one had buah keluak and the other, otah. While typically paired with Italian flavours, the buttered crostini was reminiscent more of our traditional charcoal-grilled toast.
Considered as the ‘truffle’ of Eastern cooking, the paste-like texture of the buah keluak contrasted the crunchy crostini well. While its sharp taste is an acquired one, the addition of coconut milk and mild spices made it lighter and more palatable.
The Otah Crostini was one of my favourites. I loved that the fish had enough spice to make me sweat a little and subsequently enjoy the relief provided by the sweet coconut cream on top.
For the ‘main course’ component of the high tea, we had Hae Bee Hiam Sandwich and Pulled Beef Sambal Pao. The spicy dried shrimp floss filling of the sandwich had great texture and was mildly sweet and spicy.
However, I would have preferred it if the cucumber slice was placed inside the sandwich so that every bite of spicy floss had some of the crunchy, refreshing cucumber.
National Kitchen’s Pulled Beef Sambal Pao added sumptuous spiciness to the traditional Hokkien Kung Bak Pao. It was very satisfying watching the thick bun layer just pull apart effortlessly. Plus points go to the slow-cooked beef that filled every corner of the bun.
Finally, the desserts! First up, the plate had old-school Kueh Lapis Legit that was thin and buttery. The softness of the cake was truly something to revel at. Some legit kueh lapis there!
This dessert served as a shooter is the Kueh Beng Kah. It consists of two spongy tapioca cakes that were of consistent texture and infused with coconut cream. In the glass, they are dipped in coconut milk and gula melaka, which added creaminess and a caramel-like sweetness.
If lemon meringue pie were to have an Asian sibling, this Kesturi Pie would be it. The citrus curd added zest while the ratio of buttery shortcrust base to kesturi compote was balanced and just right. Also, the bright-orange papaya at the top of the pie really was the cherry on top.
The Kueh Dah Dah was quite impressive. The pandan-infused crepe was rolled so precisely and beautifully and paired well with the subtle sweetness of the crunchy coconut bits inside it.
My favourite on the plate was the Roti Jala With Gula Melaka and Banana Sauce. The traditional Nyonya-laced pancakes were so impossibly thin and delicate that they just soaked up the sweet banana coconut sauce. I only wish there were more.
Our final dessert was Kueh Lapis Sago, a pearl tapioca multi-coloured layer steamed cake infused with pandan. Just a drizzle, or drench, the entire thing with gula melaka and bam, you are good to go!
For the high tea, you can also add on Violet Oon’s signature Dry Laksa ($16++ for 2 pax). Traditionally served as a soup, Chef Oon’s Laksa has all the same flavours but served with gravy.
This was a standout as the flavours of the laksa leaves and chilli were able to shine through stronger without being diluted in soup. Perhaps the only critique I have was that my prawns were a tad overcooked. But this dish was definitely worth the top-up!
National Kitchen also treated us to a favourite in the Tea menu outside of the High Tea Set. Hold your breath for this: Chilli. Crab. Mantou.
My favourite dish of the entire meal, the Chilli Crab Mantou ($15) was presented to us in a similar fashion to skewered burgers. But it was so much more than just a crab burger.
Just look at that! The crab meat filling was moist and juicy while the moreish flavours of the chilli sauce had me craving for more. What sold this dish most of all was the mantou bread, which was crisp on the outside but oh-so-soft in the centre. If only Chef Oon had a mantou buffet.
If your schedule permits the time, the Tea session (3pm – 5pm) at National Kitchen is definitely worth a go. The high tea was very well-paced and you will definitely be able to enjoy a decadent meal with familiar local flavours and a chill ambience. Sit back, relax and let National Kitchen treat you for an afternoon. You deserve it!
Expected Damage: $30 – $50 per pax
National Kitchen By Violet Oon: 1 St. Andrew’s Road, National Gallery Singapore (City Hall Wing), #02–01, Singapore 178957 | Tel: +65 9834 9935 | Opening Hours: (Daily) 12pm – 2.30pm, 3pm – 5pm, 6pm – 10.30pm | Website | Facebook
We’re talking food, food and more food! Vendors at Food Fiesta will be selling loads of halal bites like Charcoal Burgers, Cuban Sandwiches, Pasta, Churros and even Takoyaki.
The event will also feature musicians, such as Asia’s Got Talent contestant Syah Riszuan, who will be gracing the event with his angelic voice. You can also take part in competitions and walk away with some cash prizes.
Since Food Fiesta will be held over four days, I’d come up with a game plan if I were you to try everything at the event. And guess what? Admission is free!
Have you heard of Taiwanese KiKi Noodles? It’s the latest instant noodle obsession (there always seems to be one), and it’s finally here in Singapore stores.
These noodles retail at $13.70 for a pack of five, and they come in two flavours: Aromatic Scallion and Szechuan Pepper. They are currently only available in three selected Buzz outlets, which include Marina Bay Link Mall, Sim Lim Square and Block 5, Upper Boon Keng Road.
Yes I know, $13.70 for instant noodles sounds ridiculous, and I fully agree. But before I could pass any proper judgment on these crazily expensive instant noodles, I had to give them a try. Hey, a fair trial is always needed.
So, I bought a pack of each flavour, and I watched with genuine pain as my $27.40 flew away, just like that.
I was more excited to taste the Szechuan Pepper flavour, because I love spicy food and thought it’d be more interesting than you know, spring onion–flavoured noodles. So I went ahead and cooked that first.
The cooking process is very simple – basically, the usual instant noodle preparation. Boil some water, dump the noodles in and wait about four minutes for it to cook.
After I was done cooking the noodles, I mixed in the sauce. The Szechuan Pepper flavour comes with one packet of sauce mixed with some chilli oil, as well as a packet of what I assumed was Szechuan Pepper flakes.
You must forgive me, the ingredients and nutrition information on the packet are all written in traditional Chinese letters (it’s from Taiwan), which is basically Greek to me.
Anyway, the first thing I noticed was that the sauce was extremely fragrant. I could literally smell the spice. And true enough, it was pretty potent. But it wasn’t all just spice; there was a sharp flavour that seemed nice at first, but became cloying after a few bites.
While I wasn’t too thrilled about the flavour, I must say that the noodles were of excellent quality and texture. They resembled Chinese lamian (hand-pulled noodles), and were incredibly smooth and springy. Delicious!
Unfortunately, the portion size was rather small and insufficient to fill me up. So I decided to cook another packet. This time, it was the Aromatic Scallion flavour.
I wasn’t too excited about this, because I’d thought it would taste plain. But I was proven wrong – the Aromatic Scallion was certainly aromatic and wonderfully flavourful.
There was also a hint of sesame oil, which added another layer of fragrance to the noodles. This was much more palatable than the Szechuan Pepper, so if you’re thinking of getting these KiKi noodles, definitely go for the Aromatic Scallion.
I guess for the quality of the noodles, the price is understandable. It’s the kind of thing that, if easily available, I wouldn’t mind buying. Otherwise, Nissin will do me just fine.
If you’re near one of the three Buzz outlets, try it for yourself!
For avid readers of our blog, the name Shima should ring bells in your head. This Japanese restaurant in Goodwood Park Hotel is the first teppanyaki restaurant in Singapore. They also allow their diners to experience quality kaiseki, prepared by Chef Fumihiko Hoshiba and his team.
In kaiseki, which is a Japanese multi-course dinner that’s similar to Western-style haute cuisine, the ingredients undergo meticulous preparation and are exquisitely served.
As such, kaiseki meals such as those at Shima can easily reach three-digit figures while Shima keeps theirs at $88.
The interior is composed of two separate dining areas — one for teppanyaki and the other for fine dining Japanese cuisine. Teppanyaki dinners of Shima will be in for a treat with their meal prepared and served right in front of them.
To kick-start the meal, we had the Appetiser Course, which was a gorgeous plate of seasonal ingredients specially chosen for the winter menu. Ingredients such as ogawa salmon and octopus with soft oak were lightly seasoned, allowing their freshness to shine through.
Texturally, the intriguing pink lilyroot sharp was similar to konnyaku jelly, while the bright orange oriental river prawn served in its shell added contrasting crunch. The plate altogether was light and refreshing but still managed to whet our appetites.
Next was Chef’s Selection Of Seasonal Sashimi (3 Types), the plate looked exquisite. The fresh botan ebi (botan shrimp) sashimi nestled above the shaved ice showed finesse while the hirame (flounder) sashimi was rolled precisely around the chopped scallion.
Flavour-wise, the ebi had a distinct sweetness that was very pleasant. And while we were unfamiliar with hirame, we were pleasantly surprised by its slightly rougher texture and subtle taste. Diners can also expect thick and beautifully marbled ottoro (fatty tuna) sashimi, which comes from the tuna’s belly.
Chawanmushi With Shark’s Fin has definitely got to be a first. The shark’s fin was thinly sliced, soft and not too fibrous while the gooey stock borrowed flavours from traditional shark’s fin soup. Despite the seemingly simple presentation, the custard was consistently smooth while the taste itself was light and creamy.
However, the main surprise lies at the bottom of the custard. Inside, there were yuzu bits that add a zestier flavour to the shark meat as well as sesame tofu that was denser in texture. The standout was the sesame tofu that added a contrasting gritty texture and nutty taste that really elevated the chawanmushi.
What better way to beat the chill of winter than with the piping hot Golden Grilled Lobster with Wakamomo And Hajikami? The lobster meat was served to us in its shell alongside wakamomo (baby peach), hajikami (pickled ginger shoot) and some sea salt.
The cheese mayo combination was delicious and reminiscent of Western lobster thermidor. However, I did find my lobster a tad overcooked as it was a little rubbery.
My favourite part of the dish was the wakamomo. While the wakamomo resembles a lime, it is anything but sour. Eaten whole, it bursts with an extraordinary sweetness that was really refreshing and complemented the richer lobster meat well.
Next up was the Red Snapper & Prawn Served With Rape Blossoms, Wheat Bran Colouring And Yuzu. You could tell from the first bite that the seafood was fresh. The red snapper was flaky, while still retaining some of its bite, and the prawn kept its natural sweetness.
The dainty fu, or wheat bran, got its pigment with the use of rape blossoms. The texture of the wheat bran was similar to chewy mochi, which contrasted with that of the seafood. The whole dish was brought together with the flavourful dashi stock and zesty yuzu.
The next course was the Snow Crab Wrap Mushroom, Wildplant, Ricepaper. I’d just like to say at this point, that the dish names are probably directly translated from Japanese as there wasn’t any mushroom on our plate, so I guess something was probably lost in translation.
The wild plant that came along with our set is commonly known as butterbur, a potent-tasting medicinal plant. For those who aren’t keen on bitter herbal flavours, this component may not be for you.
Our set also comprised of chewy pumpkin tempura, and rice paper tempura. Of course, the star of the show had to be the snow crab tempura.
The batter coating on the crab was not too thick, giving the tempura a delightful crunch. The crab itself had very clean and light flavours, which paired fantastically with the soy-based dipping sauce.
After that, we received a box of Shoudoshima Olive Noodles. When I first saw the slight green hues of the noodles, I thought that it would taste similar to cha soba. However, I was surprised to find that the noodles were smooth and slightly chewy, unlike its buckwheat doppelganger.
Laid upon a bed of ice, the cold noodles when dipped in the slightly salty, gingery sauce, served as a great palate cleanser after the previous warm courses. The noodles were so refreshing, they were gone in the blink of an eye.
For dessert, we were served up a plate consisting of selections of fresh fruits, and a couple of pieces of crepe cake. The crepe cakes were so delicate and light they just melted in our mouths. Together with the juicy fresh fruit, the crepe cakes were the perfect way to end a meal showcasing impeccable attention to detail and natural flavours.
As a whole, the meal was a beautiful display of exquisite and fresh seasonal seafood. In line with the winter season, we were able to appreciate the themes of snow and ice that were reinforced across the dishes. Diners are in for a cosy and relaxed experience as the meal, despite having eight courses, was rather light.
For just $88, come pamper yourself with one of the more affordable kaiseki menus that promise to be a celebration of exotic winter ingredients!
Thai beef noodles are all about a rich and thick beef broth, with soft beef parts that have been simmering in the soup for hours. If you are a fan of this local delight, you have to pay Heng Chun Seng Beef Hotpot Noodles a visit.
This shop has been around for over 60 years, and the signature dish is the beef hotpot (it also comes in a pork version). Hungry locals crowd this restaurant throughout its opening hours.
The soup here is flavorful with a slight underlying hint of herbs and spices. With the additional fried garlic and morning glory served together in the hotpot, the taste is really quite addictive. The charcoal hotpot also keeps everything piping hot throughout the meal!
Customers can choose to go for a normal bowl of beef noodles, or the signature dish, which is an entire hotpot of beef soup. We suggest getting the hotpot so that you can maximise your experience.
You’ll get to choose the beef parts you want to add into the pot: beef balls, tongue, stomach, red meat, heart, shank, liver, stew beef, tender, spleen and intestine. Priced at THB180 (approx. S$7.60), the beef soup should be enough for two.
However, for those who are craving more meat, or have come in larger groups, more toppings can be added. Once again, you can choose from the various beef parts and each plate costs THB50 (approx. S$2.10).
Don’t forget to order some noodles or rice to go together with the hotpot. There are three kinds of rice noodles: sen mee (thin), sen lek (medium) and sen yai (broad). You can choose ba mee (egg noodles) too but we recommend the sen lek which has a slightly chewy texture.
The noodles are cooked, drained and served dry with some garnishes. Customers can add their preferred amounts of soup and meats to their noodles. All noodles are priced at THB10 (S$0.50) and rice at THB5 (S$0.25).
Remember to prepare your own sauce for the hotpot and noodles. Choose from sour vinegar chilli, dried chilli, fish sauce, or sugar, and mix them well. This will definitely provide even more flavour and a whole new dimension to the tastes you can get here!
The soup is excellent and you can add extra soup with morning glory at THB10 (approx. S$0.50). The beef parts are soft and succulent, and the meat just melts in the mouth. We would recommend the stewed beef, beef tendon, and beef balls!
We frequent Heng Chun Seng Beef Hotpot Noodles and we note that it is always crowded. Be prepared to wait for a little, especially at lunch hours.
Psst, we also recommend a food cart that sometimes stops in front of this shop. It sells fried sweet potato, banana, taro and sweet potato balls. These, particularly the sweet potato balls, make a really good after-meal snack. It is only there occasionally, so that will depend on your luck!
If you’re a coffee enthusiast, then you’ll wanna head down for Uncommon Cuppings at Common Man Coffee Roasters this 2018! The cafe aims to host a cupping session on the first Friday of every month this year, with the next one taking place on 2 March 2018.
Think wine tasting but with aromatic cups of coffee instead. There’s a wealth of knowledge about coffee to learn, and this event will teach you the practice of Coffee Cupping, which is to observe the tastes, aromas and textures of brewed coffee.
Friendly veterans will help and guide you to better understand the characteristics of different types of coffee, measuring aspects of the coffee’s taste; namely to do with the texture or mouthfeel such as sweetness and acidity, flavour and aftertaste.
This cupping session will feature the cafe’s house brand called Uncommon Coffee, as well as other coffee beans from micro-lot harvests that have pretty unique origins.
It’s time to put your taste buds to the test and identify the complexities that go into a cup of joe!
Dates & Time: First Friday of every month in 2018; Next session on 2 March 2018, 3pm – 4pm
Price: Free Admission
Uncommon Cuppings: Common Man Coffee Roasters, 22 Martin Road, #01-00, Singapore 239058 | Website | Facebook
It’s been awhile since I’ve heard of a promising Latin American restaurant opening, till now. Casa Poncho‘s interior reflects its vibrant food and drinks, which highlights a variety of mezcal cocktails, savoury churros and refreshing ceviche.
Started by the same team behind 13% Gastro Wine, this newcomer is anything but dull. Bright colourful murals are splashed across the wall, with dining areas, spread across different sections. You can choose to sit close to the bar (and admire this dashing piece of art).
Alternatively, you can choose a spot in the main dining area, and be surrounded by traditional Latin American artefacts that show off the rich traditions and culture of its region.
I decided on a spot outside that has only two high tables, because, well, I’ll take my privacy when I can.
To start, my dining partners and I dove right into drinks, and like any good drinking hole, we were given recommendations based on our preferred taste — be it sweet, floral, spicy, sour, you name it.
All cocktails are priced at $18, and one of them was the Passionfruit Tomojits. Made with Tequila Blanco, passionfruit, mint leaves, agave syrup and soda water, this cooling thirst quencher will make you forget you ordered an alcoholic beverage (read: smooth AF).
We also had the La Margarita del Poncho, a slightly heavy rendition of this Mexican classic, made with Mezcal Alipus Blanco, Grand Marnier, yuzu and agave syrup. This is one drink you’ll want to nurse for a little while, not because of its potency, but because you’ll want to savour the rich flavours and enjoy it with your meal.
We also had mocktail, the Bruneti Poncho Mocktail ($12), made with red cranberry, orange juice, cucumber, yuzu, syrup and ginger. The ginger was barely detectable, along with the near-absent acidity of the red cranberry, which could possibly be due to the great balance from the yuzu and cucumber. I have no complaints about that; it was such a delight to gulp down on a balmy evening.
For starters, we knew we had to have the Guacam…Ole! ($12), a unique take on your regular guac and chips with the addition of pomegranate, fried shallots and coriander. It’s served with baked wheat and blue tortilla chips which are imported and baked in Casa Poncho’s kitchen.
I must say, the pomegranate seeds added a dewy touch to the luscious and chunky smashed avocados, while the fried shallots brought a savoury profile to a rudimentary dip. I must also highlight, the tortilla chips were so crisp, they were good enough to be eaten on their own.
By recommendation, we ordered the Cangrejo con Morita ($26), a chilled appetiser that features Alaskan king crab in Morita chili salsa avocado, served (again) with crispy tortilla chips.
To the naked eye, it may not be enticing, but the crab meat was insanely sweet and paired beautifully with the homemade salsa. The heat from the salsa wasn’t overpowering but had enough of a kick to make you sit up and take notice of this humble dish.
When I was browsing through the menu, my eyes were drawn to this menu item, the Dedos de Poncho ($9). These aren’t your run-of-the-mill churros, they are jalapeño chilli cheese churros.
I had hyped myself up so much to munch on these mildly spicy, cheesy sticks, but sadly, I couldn’t taste much.
They were very crunchy on the outside, with a doughy centre that made me feel full quite quickly. I had to resort to using this deep-fried to test out their homemade sauces.
In typical me fashion, I went in straight for the spiciest of the lot, the Habanero. There is some evident heat, but nothing that’ll match up to our local chilli padi, that’s for sure.
The Salsa Verde is a tad acidic and has a sour-saltier edge of the three. The least threatening Chipotle Salsa can easily be used as an introduction to spicy foods, for the less adventurous.
Octopus lovers have to order this next dish — the Pulpo Ranchero ($28), grilled octopus with salsa “ranchera”, pumpkin seeds and scallion oil. Afraid this will be too chewy or rubbery? You won’t have to worry about that here. The octopus leg is sous vide before being thrown on the grill for a nice char, so the result is a bouncy yet firm tentacle that is contrasted in texture by the crunchy pumpkin seeds.
This dish was gone in mere minutes, and trust me when I say, you’ll want to mop up every last drop of the smoky salsa.
Our last main was the Crispy Chili Con Carne ($13) a chilli spring roll with minced beef, sour cream foam, chilli, lime, coriander and garlic. There’s really nothing to complain about when it comes to deep-fried food, especially when it’s stuffed with meat. However, in comparison to the previous plates we’d enjoyed, this one fell flat in its flavours.
Moving on to sweet endings, we got a bit greedy and ordered not one, but three desserts. The first was the Tentacion de Chocolate Chilli ($14) with chocolate, egg custard and paprika sour cream.
Looking much like a mousse, its texture was smooth yet thick. The sprinkling of dehydrated raspberry adds a nice touch of acidity and the chilli in the chocolate grows on the palate the more you eat it.
Of the three, this one was an absolute favourite. Poncho’s Flan ($14) with horchata, mango, mint and fresh berries features a rice milk flan mixed in with cinnamon, eggs and almond-infused cream. The crumble, which also has cinnamon, is such a delightful contrast to the milky flan, while the mango puree adds natural sweetness to the dish.
Lastly, we couldn’t end the evening without trying the Churros ($10). The fried choux pastry sticks are served with two dips of chilli chocolate and cinnamon cream, and if I had to pick one, I’d have to say the cinnamon cream came out tops. It reminded me of a cookies and cream mix, more than one with cinnamon, but at least it was delicious enough for me to want more of it.
The chilli chocolate dip was a letdown because I could barely detect any notes of spiciness in the decadent bowl of melted dark cocoa.
If you’re looking for a solid option for Latin American cuisine and want worth-it cocktails (for $18 a pop, these drinks are decently strong), Casa Poncho should be a serious consideration on your next night out. You’ll feel right at home, and are more than welcome to ask about all things Latin American if you’re truly keen to learn more about the culture.
It is here that they truly live up to the phrase, “Mi casa es su casa” (my house is your house).
We’re in the midst of the festive Chinese New Year season, so I’m sure you’re still in party mode. Well, good news, because TAP Robertson Quay will be hosting a night of fun, Turnt Up For HUAT on 24 February 2018!
Of course, good things don’t come so easily, so the timing of the giveaway is still a secret. But fret not, all you have to do is RSVP to the event to receive the latest updates. And don’t drag your feet about it, it’s a first come first serve basis.
Additionally, from 7pm onwards, house DJ Minimal Simplicity will be spinning some tunes for you to tap away to.
So grab a few friends or family members along, and head on down this Saturday. I mean, any chance to escape being grilled by your relatives about why you aren’t married yet, right?