Pink Candy Korean Restaurant

Despite passing by this Korean stall countless times at Beauty World Hawker Centre, this was finally my first visit, thanks to a friend’s dinner suggestion. Pink Candy is located at one of the corners of the hawker centre, and it is hard to miss. The stall occupies a rather cramped space, but its vibrant and “loud” decorations, complete with neon lights and colourful signage, make it stand out prominently from the rest of the more modest stalls around it.

Pink Candy Korean Restaurant

If you are a fan of all things pink, this is definitely a spot worth checking out. Right beside the stall sits their eye-catching Pink Panther bench, which has become an Insta-worthy corner for visitors. It adds a playful and quirky touch to the stall, making it not just a place to dine, but also a fun photo opportunity before or after your meal.

Pink Panther

Given the relatively small stall space, I was quite impressed by the extensive menu they offered. With a total of 43 items, the selection was surprisingly wide, ranging from classic Korean favourites like Bibimbap, Kimchi Soup, and Army Stew to various fried chicken flavours and hotplate dishes. It certainly felt like there was something for everyone, and it took us quite a while to decide on what to order.

Menu

To go along with the meal, my friend ordered a glass of beer to pair with the food. Served ice-cold with a frosty exterior, it was crisp and refreshing, making it a perfect companion to the rich and flavourful Korean dishes.

Beer

We ordered the Pork Bulgogi to share. The portion was generous, with plenty of meat coated in a sweet and savoury sauce that paired well with the rice. However, the style was not quite what I had expected. The cuts were mostly on the fatty side, which made it feel a little heavy and not entirely to my preference. That said, it was served sizzling hot on a hotplate and came with kimchi on the side, which added a tangy and refreshing contrast to the rich flavours of the bulgogi.

Pork Bulgogi (Hot Plate) - $1490

Finally, something that suited my preference. The fried chicken wings were served piping hot in a basket of 10, glazed in a sweet and savoury sauce that was incredibly addictive. The exterior was lightly crisp while the meat inside remained tender and juicy. The sweetness of the sauce made it an excellent pairing with the beer and drinks, making this dish one of the more enjoyable highlights of the meal.

Honey Soy Fried Chicken Wing (10pcs) - $1690

We also tried the Seafood Pancake, which unfortunately did not quite meet my expectations. While the exterior was nicely crisp and golden, the pancake itself felt rather starchy and doughy. The amount of seafood included was quite minimal, which made it feel a little overpriced for what was served. Overall, it was not particularly to my liking, especially when compared to other Korean seafood pancakes I had elsewhere.

Seafood Pancake - $21.90

Overall, Pink Candy offers an interesting and vibrant Korean dining experience right in the heart of Beauty World Hawker Centre. The stall certainly stands out with its bold pink theme and extensive menu, which is impressive given its small space. While some dishes like the pork bulgogi and seafood pancake did not quite suit my personal preference, the fried chicken wings were a definite highlight and paired perfectly with the beer. Prices are slightly on the higher side for a hawker setting, but the variety and ambience make it a unique spot to visit. I would still be open to returning to try some of their other popular Korean classics.

Pink Candy Korean Restaurant
Location:  Beauty World Food Centre, 144 Upper Bukit Timah Rd #04-60, Singapore 588177

Bukit Ho Swee Charcoal Curry Fish Head

The 3rd outlet of Bukit Ho Swee Charcoal Curry Fish Head has officially made its way to the West. With its 1st outlet in Yishun and 2nd in Waterloo, the latest addition at Bukit Batok brings this well-known heritage brand closer to us. Having never visited any of their outlets before, this new and easily accessible location gave us the perfect reason to finally head down and experience their famous charcoal curry fish head for ourselves.

Charcoal Curry Fish Head

Priding themselves as Singapore’s very first Charcoal Claypot Curry Fish Head, it gave us yet another reason to check them out. During our visit, the coffeeshop was buzzing with activity, and almost 80% of the tables had Bukit Ho Swee Charcoal Curry Fish Head claypots sitting proudly in front of diners, a clear sign of its popularity.

Instead of the fish head, we opted for their Curry Fish Tail as it is known to be meatier and easier to enjoy. The Fish Tail is only available in Mangrove Jack, while the Fish Head offers a choice between Mangrove Jack and Hong Ji Fish, giving diners a little more variety depending on their preference.

Claypot Curry Fish Tail 砂煲咖喱鱼尾 - $35

Served bubbling hot in the charcoal-heated claypot, the curry released an inviting aroma of spices and coconut richness the moment it arrived at our table. The fragrance carried a subtle smokiness from the charcoal, adding an extra depth that made it feel more robust and comforting compared to the usual versions.

The Mangrove Jack Fish Tail was indeed meatier, with thick, firm chunks that held up well in the rich curry gravy. The flesh was tender and flaky, absorbing the curry beautifully while retaining its natural sweetness. Each bite was satisfying without being overly fishy.

One of the starring components was the generous amount of fried bean curd skin scattered throughout the claypot. These golden sheets soaked up the curry like a sponge, turning soft and flavourful while still retaining slight texture in some parts. It added an extra layer of enjoyment, making every scoop of the curry feel more indulgent and complete.

Fish Tail

The Vietnamese Style Fried Prawn Ball turned out to be more of a stir-fried preparation rather than deep-fried as expected. It immediately reminded us of the familiar Hong Kong style Kam Heong, as the prawn balls were tossed together with fragrant curry leaves and sliced onions in a savoury, slightly sweet sauce. The aroma was enticing, with the curry leaves adding a distinctive fragrance that elevated the dish. The prawn balls themselves were plump and bouncy, coated well in the sauce, making it a flavourful companion to the meal.

Vietnamese Style Fried Prawn Ball 越式炒虾球 - $18

While the menu only featured Sambal Sweet Potato Leaves, we made a special request for the garlic version instead, since the curry fish tail was already rich and spicy. This turned out to be a good decision. The vegetables dish was homely and simple, allowing the natural freshness of the sweet potato leaves to shine. Lightly cooked to retain its vibrant green colour and tender texture, it was complemented by the fragrance of crispy garlic bits sprinkled on top. It provided a comforting and balanced contrast to the heavier dishes on the table.

Sweet Potatoes Leaves with Garlic 蒜蓉番薯叶 - $8

Overall, our first visit to Bukit Ho Swee Charcoal Curry Fish Head at Bukit Batok was an enjoyable and satisfying one. The charcoal claypot curry fish tail delivered the rich, comforting flavours we were hoping for, and the supporting dishes complemented the meal well. Seeing how popular the stall was with the steady crowd is definitely a good sign of its consistency and appeal. There are still many other dishes on the menu that caught our attention, and we will certainly be back again to explore more of what they have to offer.

Bukit Ho Swee Charcoal Curry Fish Head
Location: 272 Bukit Batok East Ave 4, Singapore 650272

27 Mezze Bar & Grill

A visit to 27 Mezze Bar & Grill for Turkish cuisine at Robertson Quay made for a lovely evening out.

We opted for alfresco dining, placing our orders and settling in to enjoy the cool, breezy night atmosphere, the perfect setting for a relaxed Turkish meyhane-style feast.

27 Mezze Bar & Grill

We were served warm pita bread to start. It arrived lightly heated, soft and fluffy, just the way I like it. The texture made it perfect for scooping up the dips, tearing easily yet still pillowy inside.

Pita Bread

The signature mocktail was a refreshing blend of house-made sour cherry jam, lemon and soda, alcohol-free yet full of bright, tangy flavours with a gentle fizz.

For those who prefer something boozy, the Mimosa, combined prosecco and orange juice, light, bubbly and easy to sip alongside the meal.

Mimosa & 27's Signature Mocktail - $19 & $14

We had 27’s Signature 3 Dip Platter served with warm, fluffy house-made pita bread,  perfect for dipping and scooping every bit clean.

You can choose from:

• Chick Peas & Tahini Dip

• Smoked Red Capsicum Dip

• Beetroot & Orange Dip

• Cheese & Basil Dip

We went with three, everything except the Smoked Red Capsicum Dip.

The “Hummus” was done Turkish-style, blending chickpeas with tahini, garlic and lemon. It was smooth, nutty and beautifully balanced,  a comforting classic that never fails.

27’s Signature Cheese Dip - $34

The Beetroot & Orange Dip was the more unique one. Slightly earthy with a refreshing citrus lift, topped with a slice of orange and complemented by crunchy cashew nuts. Both vibrant in colour and flavour.

Lastly, the Cheese & Basil Dip (Girit Ezme style) featured cheese, pistachios, walnuts and basil. It was creamy yet textured from the nuts, aromatic and rich, a lovely savoury contrast to the brighter beetroot dip.

A great platter to share, especially if you enjoy variety and bold Mediterranean flavours.

Beet Root

Turkish meyhane-style dining is all about sharing small plates, good conversations and a relaxed pace,  just like what you’d experience in a traditional Meyhane setting.

The appetisers followed with the Dancing Cauliflower,  beautifully roasted till lightly charred on the outside yet tender within. It was served with a side of Turkish salsa, Acuka Ezme, a bold and punchy mix made with peppers, tomato paste, garlic, olive oil and spices.

The Acuka Ezme added a smoky, tangy depth with a slight kick, giving the cauliflower that extra flavour boost. It’s the kind of dish that makes you keep reaching back for “just one more bite” while chatting over the table.

Dancing Cauliflower - $14

The Garlic Butter Shrimp, also known as Karides Tava, was stir-fried with fragrant garlic and red capsicum, then finished with a sprinkle of crushed almonds for that extra nutty crunch. The prawns were juicy and well-coated in the buttery sauce, simple, hearty and very satisfying.

Garlic Butter Shrimp - $19

Coming to the mains, we had their Turkish BBQ Chicken, served in generous cubes. These chicken thighs were said to be marinated for 24 hours, resulting in tender, flavour-packed bites with a lovely char on the outside. It was beautifully paired with creamy spinach purée, bursts of sweetness from cherry tomatoes, and my absolute favourite, caramelised onions that added a deep, savoury-sweet finish to the dish.

A comforting plate that delivered both smokiness and balance in every bite.

Turkish BBQ Chicken - $28

Next up was their Beyti Kebap, an authentic Beyti-style kebap made from 100% hand-chopped lamb, infused with garlic and parsley, and served with yoghurt on the side.

Aromatic Lamb Wrap Slices

Wrapped in soft lavash bread, the kebap was juicy and flavourful without being overly heavy. What I appreciated most was that the lamb didn’t have a strong gamey taste, making it approachable even for those who are usually hesitant about lamb. The yoghurt added a refreshing creaminess that balanced the savoury richness beautifully.

A classic done right, hearty, comforting and satisfying.

Wrapping in Lava Bread

Towards the end of the meal, we indulged in a classic Turkish dessert, Künefe 

Made with shredded phyllo dough (kadaif) wrapped around stretchy cheese, it was baked till golden and crisp, then soaked in fragrant syrup and generously topped with crushed pistachios.

The contrast was delightful,  crispy on the outside, warm and gooey in the centre, with that signature sweet-savory balance from the melted cheese. A comforting and satisfying way to end the feast.

Kunefe - $20

For a final round-up, we had the traditional Turkish Coffee, bold, intense and beautifully aromatic. It was served alongside a piece of chocolate and a glass of plain water, the classic way to cleanse the palate and balance the strong, earthy notes of the coffee. The chocolate added a touch of sweetness, making the whole experience feel thoughtful and complete.

Turkish Coffee - $5 

This Turkish meyhane-style feast was a wonderful journey of flavours, from vibrant dips and hearty appetisers to smoky grilled mains and indulgent desserts. Each dish carried its own distinct character, yet together they created a warm, communal dining experience that’s meant to be shared. Rich, comforting and layered with bold Mediterranean flavours, it was a satisfying meal from start to finish.

27 Mezze Bar & Grill
Location: 30 Robertson Quay, #01-02A, Singapore 238251

Lee Ji Xiao Chi 李记小吃

We were at Holland Village when a video recommending us to support an Ah Ma popped up, so of course, we walked over to check it out. The menu felt wonderfully old school, featuring comforting classics like Seafood Soup, Fried Bee Hoon, Hor Fun and more.

Lee Ji Xiao Chi

The Fried Hor Fun carried a noticeable wok hei and ticked the boxes of what a good plate should have. It had a homely flavour, topped with prawns, fishcake slices, meat and vegetables, all coated in a decent, silky gravy. Take Note that Portion-wise, it may feel a little small for bigger eaters.

Fried Hor Fun - $5

The Seafood Soup was generous with ingredients, plenty of sliced fish, meat and prawns. Instead of the usual lettuce, they used a different type of leafy vegetable, which was a nice change. The broth was decent and comforting. You can also pair it with rice if preferred.

Seafood Soup - $5

Overall, the food was comforting and heartwarming. I wouldn’t mind going back to explore other items on their limited menu when there’s a “next round.”

Lee Ji Xiao Chi 李记小吃
Location: Holland Village Market & Food Centre, 1 Lor Mambong, Singapore 277700

FuLee Seafood 富俐海鲜

A visit to FuLee Seafood at Mega@Woodlands caught our attention immediately with its brightly illuminated signboard showcasing their featured dishes.

We kicked off with the Dual Flavour Prawns, prepared in Salted Egg and Black Pepper styles. The prawns were generously coated, with the batter soaking up the rich sauces. The bold black pepper seasoning stood out, and both flavours were undeniably addictive. Before we knew it, the plate was cleared.

Salted Egg & Pepper Prawns 双味虾

We also ordered a classic vegetable dish, the Deep Fried French Beans. It was well executed, topped with fragrant fried garlic and tossed together with red chilli, giving the dish an extra layer of aroma and crunch.

Deep Fried French Bean 干煸四季豆 - $9.50 / $13.50 / $18

It had been a long time since we last had a fish meat hot pot, and this one was charcoal-heated and served in a beautiful traditional steamboat pot. The fish meat was neatly sliced and presented on a separate plate, ready to be cooked in the bubbling broth.

Fish Boat

The broth was rich and milky, with subtle hints of Chinese cooking wine that added depth to the flavour. The ladle provided was slightly difficult to use due to the steamboat’s unique pot shape, making it tricky to scoop up the ingredients. Nonetheless, the hot pot was enjoyable and satisfying.

Fish

The Thai-style fried pig’s trotter was impressively large and deep-fried to a beautiful golden-brown hue. The outer layer was wonderfully crisp and crackling, generously topped with Thai chilli sauce, shredded cucumber, chilli, and onions. While it looked very appetising, we found the texture a little too firm for our liking.

Thai Style Fried Pig's Trotter 风味炸元蹄 - $20

The crispy spring chicken was visually appealing, served in flattened pieces. It was deep-fried and coated in a savoury sauce that enhanced its flavour. The skin was crisp, and the dish was overall very appetising.

Crispy Spring Chicken 沙皮酥鸡 - $22

Overall, the standard of the Cze Char dishes was above average, and I would gladly return to try more of their interesting offerings.

FuLee Seafood 富俐海鲜
Location: MEGA@Woodlands, 39 Woodlands Cl, #01-65 MEGA@Woodlands, Singapore 737856
Website

Takagi Ramen Jurong West

Back here at Takagi Ramen in Jurong for their Chinese New Year menu, this 24-hour ramen spot has been around for a long time. Since I’m residing in the west, it’s always an easy and familiar place to satisfy a late-night or casual ramen craving.

Takagi Ramen 

The Golden Prosperity Pomelo Grapefruit Drink was light, citrusy and refreshing, with a pleasant balance of sweet and tangy notes. The pomelo bits added a nice texture, making it a very uplifting drink to cut through the richness of the meal. The Prosperity Pineapple Drink leaned sweeter, with a tropical fruity profile that felt festive and thirst-quenching, pairing well with the fried items on the table.

The Fortune Danggui Shoyu Ramen soup base was delightfully herbal yet not overpowering, blending well with Takagi’s signature ramen without masking its flavour.

Golden Prosperity Pomelo Grapefruit Drink & Prosperity Pineapple Drink, 
Fortune Danggui Shoyu Ramen

The Prosperity Golden Deep Fried Danggui Duck Drumstick was served in a mini rattan basket with shredded cabbage drenched in roasted sesame sauce. The duck drumstick was impressively large and dusted with edible gold glitter for the festive touch. However, we found the meat quite tough and ended up not finishing it.

Prosperity Golden Deep Fried Danggui Duck Drumstick

The Abundance Snacker Box comprised gyoza, golden fried ebi, tender chicken karaage, and hearty yasai croquette, a platter dominated by crispy, fried delights.

Abundunce Snacker Box

Overall, the meal leaned heavily towards fried items. If you enjoy snackable bites and Takagi’s Danggui soup base ramen, this festive menu would suit you well.

The Set We Had

Takagi Ramen has numerous outlets across Singapore, with several of them operating 24 hours, making it a convenient go-to spot for ramen cravings at any time of the day.

Do you want to try it too?

Takagi Ramen
Location: Blk 492 Jurong West St 41, #01-74 Singapore 640492
Website

Fu Yuan Teochew Dining Greenwood 小馥苑

 A visit to Fu Yuan for their Teochew cuisine and Chinese New Year menu brought us to their second outlet, located in Bukit Timah. Having previously dined at Fu Yuan at Clarke Quay, I already had a good impression of their service and dining atmosphere.

Xiao Fu Yuan @ Greenwood Avenue

Upon entering this outlet, the warmly lit space and modern furnishings created a welcoming and comfortable environment. 

Dining Settings

They also offer private dining rooms for those who prefer a more intimate setting.

Private Room Dining

Like many Chinese restaurants during the festive season, Yu Yuan presents its own Lunar New Year set menu.

Fu Yuan Lunar New Year Set Menu

We began our Teochew-style dining with the Pan-Fried Oyster Omelette, enjoying its delightful texture paired with generously plump oysters.

Teochew Style Pan-Fried Oyster Omelette 潮州蚝煎

Fu Yuan also celebrates Cantonese flavours with their Grilled Black Char Siew. Expertly charcoal-grilled, it had a smoky caramelised crust with tender, flavourful meat inside, a true delight for lovers of classic Cantonese cuisine.

Grilled Kurobuta Black Char Siew 秘制黑豚猪叉烧 - $22

For live prawns, we had the Typhoon Shelter style, generously covered with fragrant garlic that was simply irresistible.

Live Prawn Typhoon Shelter 避风塘炒虾 - $38

There are several cooking styles available for the lobster, and we had the Creamy Pumpkin Boston Lobster. 

Creamy Pumpkin Boston Lobster 金瓜奶油波士顿龙虾 - $16 / 100g

The sauce was rich, creamy and addictive, so good that we found ourselves going back for more even without the lobster.

Must Eat!

The Crispy ‘Bing Chuan’ Brinjal is made using brinjals sourced from high-altitude, cool-climate regions, resulting in a firmer and lower-moisture texture. This gave the dish an extra crispy crunch while retaining the brinjal’s natural sweetness.

Cripsy 'Bing Chuan' Brinjal 脆皮冰川茄子 - $20

The Live Marble Goby Pan-Fried with Teochew-style Shark Cartilage Soup was cooked fresh to order. The fish was crispy on the outside and tender within, paired beautifully with the clean, delicate umami flavours of the rich soup, a true showcase of freshness.

Live Marble Goby Pan-Fried with Shark Cartilage Soup Teochew Style 潮州半煎煮鲨鱼骨汤笋壳 

Wok-Fried Preserved Radish ‘Hor Fun’ is a staple in Teochew cuisine, and this rendition was both fragrant and well executed. The flat rice noodles were expertly tossed in the wok over high heat, giving them a slight char and that unmistakable wok hei aroma. Bits of preserved radish were evenly distributed throughout the dish, adding bursts of savoury sweetness and a gentle crunch that elevated the texture. Each strand of hor fun was coated in flavour without being overly oily, making it a comforting yet satisfying dish that perfectly reflects the essence of traditional Teochew home-style cooking.

Wok-Fried Preserved Radish 'Hor Fun' 潮州菜脯河粉 - $24 / $48

We also had a double-boiled soup featuring French Poulet, salted vegetables and pig’s stomach. 

Double-Boiled Salted Vegetable Pig's Stomach Soup Stuffed with French Poulet 
潮式咸菜猪肚炖安心鸡汤 - $108 / Sharing Pot 共享锅

The broth delivered a harmonious balance of savoury richness and subtle sweetness, with layered, complex flavours from the slow cooking process.

Served Individually 

Of course, we had the Prosperity Abalone Yu Sheng and joyfully tossed it to usher in the Lunar New Year.

Prosperity Abalone Yusheng 发财鲍鱼捞起 - $68 / $108

To end the meal, we enjoyed the Mashed Taro Orh Nee, Teochew-style sweet soup with peach gum, and chilled herbal jelly Gui Ling Gao.

Desserts - Mashed Taro 'Orh Nee' 潮州芋泥, Teochew Style Sweet Soup with Peach Gum 潮州桃胶清汤, Chilled Herbal Jelly 'Gui Ling Gao' 潮州桃胶清汤. 

Overall, Fu Yuan’s standard of food quality remains consistently impressive. It is an ideal place to celebrate Chinese New Year with family and friends.

Fu Yuan Teochew Dining Greenwood 小馥苑
Location: 24 Greenwood Avenue Singapore 289221
Website