Sanook Kitchen - West Coast Plaza

Lunch over at Sanook Kitchen in West Coast Plaza came about thanks to a generous colleague who decided to treat us to a Thai meal. It was quite amusing because this place had been on our “to-try” list for the longest time. We have talked about it untempted times, yet never actually made our way down. This visit finally changed that, turning all those conversations into a long-awaited first experience.

Sanook Kitchen (West Coast Plaza)

While waiting for our food, we helped ourselves to the free-flow caramelised popcorn from the self-service machine, a small but fun touch that made the wait a little more enjoyable.

Popcorn

Despite dining in a group of six, we decided to go with the 4-pax set meal priced at $88.80, a rather value-for-money feast that turned out to be sufficient for sharing. The set included:

• Assorted Platter
• Choice of 1 Fish
• Stir-Fried Kai Lan with Mushrooms
• Red Tom Yum Soup with Chicken
• Deep-Fried Prawns with Salt & Pepper
• 4 Thai Fragrant Steamed Rice

We felt that the four bowls of rice were just nice to share among us, so instead of adding more carbs, we decided to top up with additional dishes to make the meal more complete.

The Assorted Platter came as a great starter to the meal, featuring a mix of Thai fish cakes, crispy spring rolls, and herbed chicken. It was a well-balanced combination of textures from the crunchy exterior of the spring rolls to the slightly chewy and flavourful fish cakes, alongside the aromatic herbed chicken. Served with a sweet chilli dipping sauce, it made for an appetising start. Fret not, we’re pretty good at dividing the food among ourselves, so everyone got a fair share of each bite 

Assorted Platter

The Stir-Fried Kai Lan with Mushrooms was a simple yet comforting addition to the spread. The greens retained a nice crunch, while the mushrooms added a subtle earthy flavour to the dish. Lightly seasoned and topped with bits of fragrant garlic, it offered a clean and balanced taste, a refreshing contrast to the richer and more indulgent items on the table.

Stir Fried Kai Lan with Mushroom 

The Deep-Fried Prawns with Salt & Pepper were easily one of the more indulgent highlights of the meal. Each prawn was coated in a light, crispy batter, giving it a satisfying crunch with every bite. Tossed with fragrant garlic, chilli, and herbs, the seasoning was punchy yet well-balanced, enhancing the natural sweetness of the prawns without overpowering it. It’s the kind of dish that keeps you reaching for more, especially when paired with a bowl of rice.

Deep-Fried Prawn with Salt & Pepper

The Red Tom Yum Soup with Chicken delivered a bold and appetising punch to the meal. The broth struck a satisfying balance of sourness and spicy heat, with a subtle hint of sweetness that made it incredibly moreish. Each spoonful was rich and invigorating, instantly whetting the appetite so much so that it had me going back for spoon after spoon without hesitation.

Red Tom Yum Soup with Chicken

For the fish selection, we had a choice between the Steamed Sea Bass with Chilli, Lime & Garlic and the Deep-Fried Sea Bass with Thai Chilli Sauce. Considering that we already had a few fried items on the table, we opted for the steamed version. It turned out to be a great decision, the fish was delicately steamed to a tender texture, while the tangy lime broth, infused with chilli and garlic, was incredibly appetising. The flavours were so well-balanced that I found myself going back for spoon after spoon of the broth.

Steamed Sea Bass with Chilli, Lime & Garlic

The Onion Omelette was an additional order on top of the 4-pax set, added to round out the meal. Fluffy on the inside with slightly crisp edges, it was generously topped with sliced onions that lent a mild sweetness and crunch. Served with a light chilli dipping sauce on the side, it brought a simple yet comforting touch, the kind of dish that complemented the rest of the spread effortlessly.

Onion Omelette 洋葱煎蛋 

The Deep-Fried Chicken with Thai Herbs left quite an impression from the assorted platter, so much so that we decided to order an additional serving. Crispy on the outside and juicy within, the chicken was generously tossed with fragrant Thai herbs, including curry leaves that added an aromatic punch. Each bite was flavourful and addictive, making it a worthy top-up to the meal and a clear crowd favourite at the table.

Deep Fried Chicken with Thai Herb 泰国香料炸鸡 - $8.90

While lunch hours are usually quite limited for us, I was pleasantly surprised by how promptly the dishes were served, arriving in a steady flow shortly after we placed our order. It certainly made the dining experience more enjoyable and efficient. Overall, while the food may not be exceptionally mind-blowing, it was satisfying enough that we wouldn’t mind coming back again for a casual meal.

Sanook Kitchen (West Coast Plaza)
Location: West Coast Plaza, 154 W Coast Rd, #B1-04 Singapore 127371
Website

Yuta

Tucked beside the escalator at Orchard Plaza, a small blue-covered shop sits quietly in an otherwise obscure corner of the mall. Behind this minimalist façade lies Yuta, the Japanese omakase spot we were visiting. If I had casually walked past it, I might have easily mistaken it for just another storage unit within the mall.

Yuta

Sliding open the door, I was surprised to find an intimate chef-curated counter dining space that seats about 12–24 guests. The setting felt warm and inviting under the soft lighting, with a minimalist theme that kept the focus on the omakase experience.

Settings of Yuta

For $115 per pax, we enjoyed an 11-course Japanese omakase experience. The menu refreshes every two weeks, featuring highlights such as a selection of sashimi, sushi, and charcoal-grilled dishes.

Menu

The 4-flight pairing began with the Narutotai Junmai Daiginjo, setting a delicate and elegant tone right from the start. Light and smooth on the palate, it carried subtle fruity and floral notes with a clean finish. Its refined profile made it an easy introduction to the pairing, gently complementing the dishes without overpowering them.

Narutotai Junmai Daijinjo

For those who are driving, it’s always best to stick to non-alcoholic beverages for road safety. This chilled apple juice was a refreshing alternative, offering a light sweetness that was both pleasant and easy to enjoy alongside the meal.

Cloudy Apple

Zensai

Starting off with their Zensai (appetizer), we were served a plump and creamy Hokkaido scallop in a refreshing yuzu ponzu sauce, topped with a sprinkle of roe. The dish was bright and appetising, and together with the fresh oyster, it made a wonderful and refreshing start to the omakase experience.

Hokkaido Oyster

Oyatsu

A Japanese-style snack. It featured Japanese bamboo shoots and okra, neatly wrapped and beautifully presented over a rich sesame sauce, adding a nutty depth to the dish.

Seasonal Japanese Snack

Usuzukuri

For the Usuzukuri, which refers to the Japanese technique of thinly slicing, we were served a sashimi selection featuring Hokkaido scallop, prawn, and Shima Aji. The delicate slices highlighted the natural freshness and sweetness of the seafood.

Sashimi

Another sake in the pairing was Tengumai Tokubetsu Junmai (天狗舞 特別純米), a well-known label from Ishikawa Prefecture. This sake carries a richer and more structured profile, with savoury umami notes and a slightly dry finish. Compared to lighter styles, its fuller body paired wonderfully with dishes that had deeper flavours, such as the charcoal-grilled items and richer seafood courses. The balance of umami and acidity helped cleanse the palate while enhancing the natural sweetness of the ingredients.

Tengumai Tokubetsu Junmai (天狗舞 特別純米)

Sumiyaki

Featuring charcoal-grilled A5 Japanese Wagyu. The three slices of melt-in-your-mouth beef were paired with pickled wasabi, smoked salt and truffle garlic, simple accompaniments that elevated the rich flavours beautifully.

A5 Japanese Wagyu

Osusume

Next came the Osusume, which in Japanese translates to “recommendation.” This chef’s special resembled a mini rice burger, with salmon belly sandwiched between layers of rice. We were told to mix the grated radish into the dashi broth before enjoying it, much like an ochazuke-style dish.

Chef's Special

One of the sake served during the pairing was Hatsu-Ayu (初鮎), a refreshing nama (unpasteurised) sake known for its clean and lively character. Light, crisp and slightly fruity on the palate, it paired beautifully with the delicate seafood courses such as the sashimi and sushi. The freshness of the sake complemented the natural sweetness of the seafood, enhancing the overall balance of flavours throughout the omakase experience.

Hatsu Ayu 初鮎

Agemono

The Agemono (fried dish) was beautifully presented, featuring a prawn that was deep-fried and wrapped with potato and edamame. It was served with a rich curry cheese sauce that added a creamy and savoury touch to the crispy textures.

Fried Dish

Nigiri

Next, we enjoyed a trio of sushi featuring Hirame (flounder), Kanpachi (amberjack) and snow crab. Each piece was delicately prepared, allowing the natural sweetness and freshness of the seafood to shine.

Sushi

YUTA Signature

Next came YUTA’s signature Uni Rice Bowl, featuring two types of uni, with the sweeter variety placed on top. The rich sea urchin was meant to be gently mixed into the rice, creating a creamy and indulgent bite.

Uni Rice Bowl

Temaki

Next came the Anago handroll, packed generously and wrapped in crisp seaweed. The combination of the soft, sweet eel and the crunchy nori made every bite especially satisfying.

Seasonal Handroll

Wanmono

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Soup

Another interesting sake in the pairing was Sanuki Cloudy (讃岐くらうでぃ), a lightly cloudy nigori-style sake known for its creamy and mellow character. Slightly sweet with a soft lactic note, it almost reminded us of a smooth yoghurt-like texture. Served chilled, its gentle sweetness and milky body paired nicely with richer dishes, helping to soften stronger flavours while adding a refreshing contrast to the savoury elements of the omakase.

讃岐くらうでぃ (Sanuki Cloudy)

Dessert

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Yuzu Sorbet

Overall, the visit to Yuta was a pleasant and enjoyable experience. For the 11-course omakase menu, I would say it offers good value and is well worth the price. If you’re looking to surprise your date or simply treat someone who enjoys Japanese omakase, Yuta makes for a lovely and intimate dining spot.

YUTA
Location: Orchard Plaza, 150 Orchard Rd, #02-12, Singapore 238841

雙月 Moon Moon Food (Ngee Ann City)

The soon-to-be birthday girl called for a gathering at Moon Moon Food, as she had yet to try it in Singapore. Since the restaurant has been featured in the Michelin Guide, we gladly made our way there for the meal. Moon Moon Food also has several outlets across Singapore, including those at VivoCity and JEM.

Moon Moon Food

We started off with the 3 Braised Dishes ($10.80) while waiting for our friends to arrive. Interestingly, the three items were served on a plate resembling the shape of Taiwan, which added a nice little touch to the presentation.

From left to right: Pork Big Intestines, Pork Moon Bone, and Pig’s Skin. All three were well braised and packed with flavour, with a savoury sauce that coated the meats nicely.

One small pit peeve though, the large intestines had a slight smell, perhaps suggesting that a little more cleaning could have been done.

Braised Dish - $10.80

A good start with the Taiwanese-Style Salty Chicken Salad. The chicken comes in chunky pieces, tossed with red onions, corn, broccoli and even apples. It was very appetizing, with an addictive balance of sweetness and saltiness.

Taiwanese-style Salty Chicken Salad 夜市人生咸水鸡 - $8.80

When visiting the night markets in Taiwan, crispy chicken is almost always a must-order snack. Served here with crackers and pickles, it makes a great sharing dish, perfect for gathering around, chatting, and popping piece after piece into your mouth. 😋

Taiwanese Salty Crispy Poppers 考试满分盐酥鸡 - $10.80

Anything with clams instantly excites me for the natural sweetness they release into the soup. Together with the ginger, it adds a refreshing lift, while the chicken broth brings everything together in a comforting and well-balanced bowl.

Chicken Soup with Clam 白玉蛤蜊熬鸡腿汤 - $23.80 

It begins with a gentle simmer. The sweet aroma of winter melon slowly rises as the chef’s marinated chicken and assorted vegetables are added. A nourishing, heartwarming pot that’s meant to be shared.

Four Seasons Winter Melon Pot 四季冬瓜锅 - $32.80

A comforting bowl of soup from the Four Seasons Winter Melon Pot, where the natural sweetness of the marinated chicken is beautifully elevated by the addition of red dates and goji berries.

Bowl of Soup

The noodles were well tossed in fragrant shallot oil, giving them a beautiful uniform colour and sheen. Neatly twirled into a bundle and served so presentably, it looked almost too good to disturb before digging in.

Shallot Oil Noodle 爱情葱葱面 - $12.80

The glutinous rice with mushroom and pork was fragrant and comforting, with a salted egg yolk hidden within. It kind of reminded us of bak zhang, though it was slightly milder and lacking the punch of stronger aromatics.

Glutinous Rice with Mushroom and Pork - $8.80

The Braised Pork Rice was excellent. The pork was well braised with rich savoury notes, without being overly salty or sweet. The flavours were nicely balanced and paired wonderfully with the scoops of fluffy white rice.

Braised Pork Rice 油金卤肉饭 - $6.80

We originally wanted to order the 3 Cups Chicken, but it was sold out, so we replaced it with the Stir-Fried Clams with Basil. It turned out to be a great alternative as the flavours earned approving nods around the table. The clams were well cooked with onions, red peppers and basil leaves, while the savoury-sweet gravy carried a nice depth of cooking sauce that made it especially satisfying.

Stir-Fry Clam With Basil 塔香戏弄炒蛤蜊 - $22.80

Simply and well executed with mushrooms and ginger strips. The fish was fresh with no fishy taste, allowing the light soy sauce to bring out its natural flavours beautifully.

Grandma's Steamed Cod Fish Steak 阿嬷爱心蒸鳕鱼 - $36.80

Slices of fish maw and sweet napa cabbage sat in a slightly gooey golden broth that was comforting and delicious. While the dish looked a little muted in its orangey-yellow tones, the bright red goji berries on top added a lovely pop of colour to lift its presentation.

Fish Maw and Napa Cabbage in Golden Broth 金汤鱼鳔烩娃娃菜- $17.80

Overall, our visit to Moon Moon Food was a comforting and enjoyable dining experience. The dishes carried familiar Taiwanese flavours that were simple yet satisfying, making them great for sharing around the table. While some dishes stood out more than others, the meal as a whole felt homely and hearty, the kind of food that brings people together for a warm and relaxed gathering. It was definitely a pleasant way to celebrate and spend time with good company over comforting Taiwanese fare.

雙月 Moon Moon Food (Ngee Ann City)
Location: 391A Orchard Rd, #05-30, Singapore 238873

Boon Tong Kee Happynest

While running errands at The Star Vista, we decided to stop by Boon Tong Kee HappyNest for lunch to satisfy our craving for a good plate of chicken rice.

Boon Tong Kee Happy Nest

We topped up an additional $2.50 each for drinks with our set meals. The Barley had a comforting, homely taste, while the Lime Juice came as a pleasant surprise with boba pops that burst in the mouth, adding little bursts of flavour to the refreshing drink.

Barley & Lime Juice - $2.50 Each

I remembered enjoying their Sweet & Sour Pork previously, so I ordered a set that came with Signature Boiled Kampong Chicken, Broccoli, Chicken Rice and Sweet & Sour Pork. The chicken rice was fragrant, with every grain well coated and packed with flavour. The kampong chicken was nicely prepared, and you could even see the layer of collagen, that translucent jelly beneath the skin. The broccoli was cooked till tender, making it an easy and comforting vegetable dish to accompany the meal.

Kampung Chicken Rice Set with Sweet & Sour Pork

The Sweet & Sour Pork was still as awesome as I remembered. The sweetness was nicely balanced with a slight tang, making it very appetising. It was also well presented with slices of red onions and fresh lettuce, adding a pleasant crunch and a touch of freshness to the dish.

Sweet & Sour Pork

 
Another set we had consisted of Signature Boiled Kampong Chicken, Broccoli, Chicken Rice and Sweet & Sour Fish. Similar to the other set, it also came with a small bowl of chicken rice, which I found to be just the right portion for my appetite.

Kampung Chicken Rice Set with Sweet & Sour Fish

The sweet and sour fish came with three sizeable pieces, and the fillet used was of good quality with tender meat inside. 

Sweet Sour Fish 

Overall, I still think that Boon Tong Kee Chicken Rice remains one of the best brands we will always go back to.

Boon Tong Kee Happynest
Location: 1 Vista Exchange Grn, B1-07/41, Singapore 138617
Website

Basil Queen 07

We also spotted a new stall selling Thai food in the coffee shop and decided to give it a try. We ordered the 5-pax set meal priced at $50, which seemed quite value for money considering the variety of dishes included.

The set came with:

• Seabass (Steamed / Fried)
• Omelette Pork
• Stir-Fried Kailan with Mushrooms
• Tom Yam Seafood (Creamy)
• Stir-Fried Pork with Garlic
• Basil Chicken (Ala Carte)
• 5 Bowls of Rice

Basil Queen 07

For the seabass, there were several cooking styles to choose from, including Thai Lime Chilli Sauce, Tom Yam Cream, Thai Kaeng Som and their Special Thai Style sauce. We decided to go with the Special Thai Style sauce, which came generously poured over the fish. The sauce was savoury with a slight tang and mild spice, while the seabass itself was tender and flaky, soaking up all the flavours beautifully.

Sea Bass with Special Thai Sauce

The Omelette Pork was well cooked with a nicely crisp exterior and fluffy texture inside. Packed with bits of minced pork and herbs, it was simple yet satisfying, and definitely a great dish to go along with the bowls of white rice we had.

Omlette Pork 

The Stir-Fried Kailan with Mushrooms was simple and homely. The kailan retained a nice crunch while the mushrooms added a light earthy flavour. Lightly seasoned and not overly oily, it was a comforting vegetable dish that balanced the richer items on the table.

Stir Fried Kailan with Mushrooms

The Tom Yam Seafood Cream was tangy and addictive. The broth carried a pleasant balance of sourness, spice and creamy richness, making it very appetising. Filled with seafood and aromatic herbs, it was the kind of dish that kept us going back for more spoonfuls.

Tom Yam Seafood Cream 

The Stir Fried Pork Garlic was deep-fried to a dark golden brown and topped with fragrant fried garlic. The pork pieces were crispy on the outside while remaining tender inside, with the garlic adding an extra layer of aroma and flavour. It was a simple yet satisfying dish that paired well with rice.

Stir Fried Pork Garlic 

The Basil Chicken was yummy and comforting. The minced chicken was stir-fried with basil leaves, garlic and chilli, giving it a fragrant aroma and savoury flavour. The rich sauce made it especially enjoyable when paired with a bowl of white rice.

Basil Chicken 

Apart from the set meal, on another visit I also ordered their Basil Queen with 2 eggs. I opted for the basil pork version and the portion was quite generous. The basil pork was savoury and aromatic, while the two sunny-side-up eggs were beautifully done with runny yolks that paired perfectly with the rice. It was a simple yet very satisfying plate.

Basil Queen with 2 Eggs - $8.90

The Pineapple Fried Rice was also generous in portion. Served with meat floss, cashew nuts, cucumber and a fried egg, the dish had a nice mix of textures and flavours. We opted for the seafood version, which added a savoury touch to the fragrant fried rice, making it a hearty and satisfying plate.

Pineapple Fried Rice (Seafood) - $7.90

The Phad Thai (Chicken) was another comforting dish. The rice noodles were stir-fried with chicken, bean sprouts and egg, giving it a nice balance of savoury and slightly sweet flavours. Served with crushed peanuts, chilli flakes and a wedge of lime on the side, it allowed us to adjust the taste to our liking for an extra punch of flavour.

Phad Thai (Chicken) - $6.90

Overall, the Thai food was pretty decent. It was an average fare that satisfied our cravings, though nothing particularly outstanding to shout about. Still, the dishes were hearty, portions were generous, and it made for a satisfying meal at the coffee shop.

Basil Queen 07
Location: Blk 54 Teban Gardens Rd, Singapore 600054