Revisiting 8 Degree for Taiwanese cuisine was a delightful experience, reminding me why it’s a favorite spot. The authentic flavors and creative dishes make it stand out. From my all-time favorite Oyster Mee Sua with its perfect blend of sourness and briny oysters to the surprisingly satisfying Scallion Oil Chicken Rice, each dish exceeded expectations. The latest addition, the Bubble Tea Ramen, offered a bold, unconventional twist, while the Pork Belly Udon delivered hearty comfort.
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| 8 Degree @ Foch Road (Jln Besar) |
The menu cover page prominently features their latest addition: the bubble tea ramen. This unique and eye-catching dish combines the chewy texture of ramen noodles with the sweet creaminess of milk tea, offering a fusion that piques curiosity. The playful combination highlights the restaurant's creativity, making it a standout item and inviting customers to try something adventurous and different.
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| Menu |
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| Wintermelon Lemon 冬瓜柠檬， Jasmine Green Tea With Pearl 茉香珍珠绿茶， Milk Tea with Pearl招牌珍珠奶茶 |
The Scallion Oil Chicken Rice exceeded my expectations, and I actually found their version to be superior compared to other eateries offering Taiwanese cuisine. The chicken was tender and flavorful, perfectly complemented by the aromatic scallion oil that infused the dish with a rich, savoury taste. The simplicity of the ingredients allowed the natural flavours to stand out, and the rice soaked up the delicious oil, making each bite satisfying. It was a delightful surprise and a standout dish among other Taiwanese offerings.
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| Scallion Oil Chicken Rice 葱油鸡肉饭 |
The bubble tea ramen was certainly a revolutionary taste experience, though, to this day, I still can't quite get used to the combination of noodles soaked in milk tea. The fusion of flavours was unusual, and while it felt odd, the overall experience wasn't entirely off-putting. The dish came with a well-fried, golden-brown chicken cutlet, which added a hearty, satisfying element that balanced the oddity of the noodles in tea. The crispy chicken ensured the dish wasn’t too plain despite the strange pairing.
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| Bubble Tea Ramen 珍珠奶茶拉面 |
The pork belly udon had a simple yet appealing presentation. A generous scoop of richly braised pork belly sat atop a bundle of thick, chewy udon noodles, adding a touch of indulgence to the dish. To complete it, the dish was garnished with some shredded cucumber, providing a refreshing contrast to the hearty pork belly. The simplicity of the ingredients allowed the flavours of the tender pork and the savoury broth to shine, making it a satisfying and well-balanced meal.
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| Pork Belly Udon 招牌卤肉乌冬 |
Oyster mee sua is my all-time favorite order for Taiwanese cuisine, and the symphony of flavours always meets my expectations. The dish has a delightful sour kick from the vinegar, perfectly balanced with the natural briny saltiness of the fresh oysters. The silky, thin noodles are immersed in a savoury broth, enhancing the rich taste of the oysters. Every spoonful delivers a satisfying blend of tangy and salty flavours, making it a comforting and flavorful dish I can never resist.
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| Oyster Meesua 蚝仔面线 |
To wrap up the meal on a sweet note, the Lemon Aiyu with Passion Fruit is the perfect dessert. The zesty lemon adds a refreshing tang, while the passion fruit brings a tropical sweetness that complements the delicate, jelly-like texture of the aiyu.
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| Lemon Aiyu with Passion Fruit 柠檬百香爱玉 |
This light and fruity combination provides a satisfying, palate-cleansing finish, balancing the flavours of the preceding dishes and leaving a bright, invigorating aftertaste.
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| Refreshing |
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