Nestled in the area of Taman Mount Austin, Ding Ding Ji Pai is an adorable cafe that specialises in Taiwanese food with solid mains such as Braised Pork Rice and Fried Chicken Cutlet, on top of numerous creative renditions of their signature winter melon milk tea—all costing no more than S$5 each.
Here’s why you should pay this eatery a visit on your next day trip to Johor Bahru!
Duck aficionados, prepare your stomachs because TungLok Group is jazzing up the food scene once again with their new restaurant, Duckland.
Priding themselves on using ducks from Silver Hill Farm in Ireland—a breed that is known to be the ‘wagyu’ of ducks—the Irish duck is no normal duck. It is actually a unique and cultivated hybrid of the Peking duck and the Aylesbury duck, which are poultry specially bred for their dense and porous skin. This means that the ducks used in the dishes here at Duckland will be even more succulent, tender and robust than your average duck.
Adopting a ‘farm to fork’ concept which emphasises heavily on the utilisation of top-notch quality ducks from Ireland, their dishes all embody the authentic flavours of Ireland and the best flavours of duck meat you can get.
Located in United Square at Novena, Duckland has just opened its doors in mid-January. From now until 28th February 2019, our readers can quote ‘ladyironchef’ to enjoy 10% off the total bill with a minimum spend of S$50*. Here is what you can expect at Duckland!
When it comes to classic spirits, rum may not come first in your mind, as compared to say fine scotch, nor is it a spirit associated with crazy wild parties. In that grey area between classy and crazy, rum is a spirit that sits in between.
You may associate rum with the beach and tiki bar cocktails—and you’d be right to think so. Few spirits can make a beach cocktail like rum can. Period. In fact, rum, which is made from sugar cane, is the key ingredient to many of the classic tiki cocktails.
A versatile spirit, rum is one of those things that can taste excellent in a cocktail given its complexity of flavour notes, but few would agree that having it neat or on the rocks would be ideal—until now.
Having won several prestigious awards and the hearts of many abroad, Don Q is set to make a smooth yet assertive entry—much like their rums—into the Asia Pacific region with their portfolio of premium rums that boast distinctive bouquets, tasting notes and balance. We tried it for ourselves and were utterly blown away by the sheer smoothness of it.
Our readers can use our code ‘LADYIRONCHEF’ to get 10% off Don Q’s rums on Club Parcel Santa with a minimum spending of S$100.
A spirit that comes with the promise of versatility, fragrant complexity, excellent taste and a clear subtlety that’s unmatched, Don Q is, hands down, our newest go to. And here’s why it should be yours too!
A venture that was spearheaded by both a humble passion for baking and of sharing good food with the masses, Don Pie first opened its doors back in 2000 and has since won the hearts of many with their insanely modest yet mouth-watering, all-natural pies.
Perfuming the spaces wherever it takes up residence with the savoury aromas of freshly baked pastry, Don Pie is truly a gem that deserves so much more recognition. For one, they aren’t gimmicky in any way, just humble pies (pun intended) made using fresh, quality ingredients and a substantial amount of elbow grease.
You’d also be happy to know that despite being five times higher then the cost of margarine, 100% butter is used in all their pies instead because the owner believes in serving trans fats-free pies. This on its own is definitely reason enough to love Don Pie!
Besides Don Pie’s signature pies and Kueh Lapis, you should also check out Bazuka Yakibuta which offers a decadent medley of rice bowl comprising meaty deliciousness in the form of caramel roast pork and crackling roast pork.
One thing that we Asians cannot get enough of are dumplings. We are sure that everyone can agree that these delicious little blobs of joy are one of the best things that have come out of our Asian cuisine.
When we heard about a new stall located along Amoy Street that is solely dedicated to dumplings, we knew that we definitely had to check it out!
From interesting flavours such as Momo Curry to fusion dumplings such as Fried Pierogi, Dumpling Darlings is definitely an interesting place to check out if you’re a dumpling lover.
Located just a stone’s throw away from Newton MRT Station, Daily Affairs is a humble, non-pretentious cafe that serves up comforting nosh with a side of good vibes. The place is dimly lit but it brings a warm and cosy feeling, making it a great place for a nice and quiet chitchat session with your friends and family.
The cafe prides themselves on using fresh herbs that they grow in their own backyard—something not commonly seen in most cafes. The food served here is really affordable, is of great quality and is actually pretty darn heartwarming.
New to the slew of cafés and restaurants that have been sprouting up all over South Bridge Road is a small artisanal ice gelato café.
Whether it is an ice gelato for a refreshing treat in the middle of the day or an indulgent dessert to end off the night on a sweet note, Dopa Dopa Creamery will likely please you with their selective yet impressive range of ice cream.
Churning out ice cream so incredibly delicious that they were sold out on their first day, here is why you need to pay Dopa Dopa Creamery a visit if you are craving some sweet treats.
Dehesa, which in Spanish translates to “grasslands”—home of the Iberico pig—is a Spanish restaurant nestled in North Canal Road that is quite unlike any other.
Priding itself with being the only front-runner of the nose to tail eating revolution in Singapore—meaning to say, they use every part of the animal—what you can expect from Dehesa Restaurant is a tantalising array of edible treats that will leave even the most squeamish of diners satisfied from head to tail—literally.
Duck hearts on toast and lamb sweetbreads are just some of the things one can look forward to here and Chef-owner, Jean-Philippe Patruno, who has over 20 years of culinary experience, makes it his personal commitment to use modern techniques to delight your taste buds despite how off-putting the idea of animal innards may be.