Timbre+ Part 3: Sandwiches and Po' Boys with The World is Flat, Two Wings, Big Bern's and Dancing Crab Shack

Timbre+ is a food park concept located near One North MRT (Yellow Line) here in Singapore. With offices aplenty and not much dining choices around, Timbre+ caters mainly to the people working around the area, but is definitely open to anyone who would take the effort to drop by.

During the afternoon, it has a hawker feel to it as there are some familiar neighborhood hawker stalls like Chicken Rice, Mixed Food, Fruit Juices, etc. However, these stalls are closed at night and only the restaurants remain open. In addition, live bands play every night from Monday to Saturday. 

Take note though, that some restaurants take a break from around 2:00 PM to 5:00 PM. During lunch, some of the restaurants offer a lunch set menu, at a lower cost (which understandably has fewer servings) than their regular menu items.

You might be surprised to pay more than the amount on the menu. This is mainly because restaurants add one dollar for every tray of a dine in customer. Once you're done eating, you can put your tray back to the tray return area to get your dollar back. 

In the absence of rice, I get my carbs from bread. Fast food burgers are my go-to meals when I was on the go back in the Philippines. I think that while rice is Asian, sandwiches are more of a Western concept. 

I got to try some of the sandwiches offered by these Western shops at Timbre+:

The World is Flat

The World of Flat's Smash Patty (SGD 19.00)

This food truck-like shop serves up pizzas and sandwiches. Their friendly staff shared some of their pizza one time, and I thought it tasted nice even if it looked weird. It was a deep-dish style pizza with black dough, and I have never seen anything like it so forgive me if I thought it looked weird. 

I didn't know what that pizza was called (I learned later that it was Fat Samurai), but since I tasted it once, I opted to try one of their sandwiches instead. The Smash Patty was on top of the list, and the "generous US beef patty smashed on the grill" got me. 

Just one look at the sandwich and I knew it was going to be a messy meal. A piece of bread the menu called "brioche" is the first layer of the sandwich. The tomato and lettuce are put on top, to serve as the bed for the patty. Onions and mushrooms are added over it, before what I think is cheese is smothered on the sandwich. Another piece of flat bread covers everything, and everything is kept in place by a stick that goes all the way through the sandwich. 

Not as messy as I imagined it would look

This isn't a sandwich you can eat with your hands and not spill cheese all over your table. You also do not want to waste all that good cheese. 

There were a variety of cheeses on that sandwich, but I also detected a creamy, fresh taste that went with it. Upon again consulting the menu (I didn't know anyone on the shop I could talk to), I learned that it was capsicum guacamole. The beef patty was indeed generous - it didn't look as big, but I estimate it was at least a quarter pound patty. The pickled or caramelized onions aroused another part of my taste buds so that it would not be overwhelmed by all that cheese. The mushrooms provided a juicy, neutral flavor that I can chew on. 

Come for Seconds: For a SGD 19.00 dollar meal, I thought it leaned on the expensive side considering it didn't come with anything else. I probably won't come back for this sandwich, but I think their other stuff are worth a try. 

Two Wings

Two Wings' Heritage Burger (SGD 8.90)

This shop is one of our favorites when we are looking to share a beer match other than our own lechon. They have Salted Egg Chicken wings that's always enjoyable to have as a snack. 

According to the Timbre+ website, apart from elevating their family recipe to become a restaurant-quality delicacy, Two Wings is also active in the community, helping inmates and ex-offenders through their social outreach program they call "The Yellow Ribbon project."

Their new addition to the menu consist of three burgers - the Heritage, the Salted Egg Yolk, and the Chili Crab. I was advised to try their classic flavor, the Heritage. 

A freshly cooked chicken breast breaded by their family recipe (hence, "heritage") is sandwiched between two soft buns with a tomato slice at the bottom, and lettuce and mayo on top. A stick holds the whole sandwich together. The dish is completed by a side of fries and what I think is home made iced tea. 

The chopping board was a unique touch, at least in Timbre+

From the presentation to what I get for half the price of a sandwich I had earlier, I thought it was a great value buy. The fries were cut largely, but it was cooked beautifully and evenly. None of the sogginess or burnt edges that I'm used to seeing with fast food fries. The buns were buns were soft and went nicely with the chicken. The chicken was pretty straightforward; chicken breast breaded and fried to crispiness. I wanted another round of the iced tea after I was done with it. 

I can't say the chicken was bland; it was chicken breast after all. However, I didn't think there was a distinct flavor that stood out. I daresay the mayo was even prominent. As a sandwich, it worked for me as every bite came together well. 

Come for Seconds: I would. It's a budget friendly meal that fills you up well. Their chicken wings are a favorite for good reason, and once you try it, you'll know why they call their place "Two Wings."

Big Bern's American Grill

Big Bern's Sliced Beef Po'Boy Set (SGD 17.90), with Coleslaw and Gumbo on the side

I like cheese, I like steaks, so it should follow that a cheesesteak would work for me. 

As the name implies, Big Bern's is an American grill. They serve chili dogs and cheesesteaks and steaks, among other things. If you take the time to read through their menu, you'd probably get to learn a thing or two about their food. It's like Big Bern's is explaining why he has these food on the menu. 

I ordered the Sliced Beef Po'Boy Set that comes with my choice of two sides. I chose the Gumbo and the coleslaw because I thought it felt Western. 

I learned through their menu that back in the day, people who did not have enough money in Louisiana would make sandwiches that were made with whatever was cheap and available and slap it on French Baguettes. They called them "Poor Boys" and because of their Southern accent, it was later accepted as "Po'Boys."

The Sliced Beef Po'Boy did not look like it had cheese on it, as the sauce looked brown all the way. I had no idea what a Gumbo was, I just know that it's a Southern America thing based on restaurants that I've seen.  

Some small bits of bones from the chicken of the Gumbo were the only inedible parts of that dish.

I have never been to Louisiana, so I wouldn't dare compare this dish to an "authentic" American dish. I was wildly mistaken on assuming it didn't have enough cheese. It was oozing with it - probably not in color, but since I'm all about the taste, it was great. The baguette, from what I remember from our Food Trucking days, has a hard crust but soft inside. This Po'Boy's crust wasn't as hard as I thought it would be, but I'm not a bread expert so I'll leave it at that. 

Unlike most of the sandwiches I have been served, this one didn't have a stick to keep it all together. That works for me because I figured the best way to eat it is to take the top part off, and eat the other half as if it was bread topped with cheesesteak. Then I cut the other bread into pieces and dip it in the Gumbo for flavor. 

The coleslaw was nothing special, but I like that it didn't have an overpowering sourness and the vegetables were not at all soggy. The Gumbo, for me, was like a different kind of Army Stew; it had a spicy soup, some rice, chicken, and a couple of types of sausages in it. I think I could have a meal with just a larger serving of it, but what I didn't like was the small bits of chicken bones. 

Come for Seconds: They have chili dogs that have two hotdogs on their buns. This is food for the hungry. I'd definitely come back for the Gumbo as well.

Dancing Crab Shack

Dancing Crab Shack's Loaded Shrimp Po'Boys (SGD 16.00) with Sparkling Lemonade (SGD 2.00 add-on)

The restaurant is not unique to Timbre+ as I saw a branch at Vivo City. I think they have other branches as well. While Iskina Cebu draws attention by roasting and displaying a whole pig, the Dancing Crab Shack has aquariums with crabs. They're not dancing, but at least you know that you'll get fresh crabs when you order. 

They offer a variety of seafood dishes, and is apparently backed by Singapore's oldest seafood restaurant leaders, the TungLok Group. With what I see for myself and that information, I am led to believe that they have high quality seafood. 

They did not disappoint. While it was a bit expensive when I ordered it, I was surprised to see a couple of sandwiches on top of a whole lot of fries. Each sandwich had six breaded shrimp resting on what I think is coleslaw. Knowing what I know about the Po'Boy from Big Bern's, I think the only disappointment on this dish is the fact that the bread was far from a baguette. Call it nitpicking, but if you call it a Po'Boy, shouldn't it be at least on a baguette?

I think it could feed two people, but I was hungry, so please don't judge me. 

It took a long while and an additional Lychee Shake from the fruit shop, but I finished it. 

I hate eating seafood just because of the hassle of taking off scales or bones. They say the best part of the shrimp is the head, but since I don't know how to fully enjoy that part, this kind of shrimp was perfect for me. Though it wasn't on a baguette, the bread was toasted nicely to have a bit of a crunch. Shrimp was all over the bread, and every bite had some meat and coleslaw on it. 

The fizzy lemonade was not as sour as most lemonade I've tasted. It's actually kind of refreshing, and light enough to not you feel bloated even if it was fizzy. Their fries were cut as regular fries, but the cajun seasoning made it a more special. It was spicy and evenly spread on each piece. As I mentioned, it's probably made for two people so it was a bit difficult to finish alone. 

Come for Seconds: The overall cook was great, the drink went nicely with it, and the fries could be shared with a friend. I think it will satisfy your seafood cravings adequately.

Timbre+ Part 2: Rice Meals from Kush, Garcon's, Portico, and Iskina Cebu

Timbre+ is a food park concept located near One North MRT (Yellow Line) here in Singapore. With offices aplenty and not much dining choices around, Timbre+ caters mainly to the people working around the area, but is definitely open to anyone who would take the effort to drop by.

During the afternoon, it has a hawker feel to it as there are some familiar neighborhood hawker stalls like Chicken Rice, Mixed Food, Fruit Juices, etc. However, these stalls are closed at night and only the restaurants remain open. In addition, live bands play every night from Monday to Saturday. 

Take note though, that some restaurants take a break from around 2:00 PM to 5:00 PM. During lunch, some of the restaurants offer a lunch set menu, at a lower cost (which understandably has fewer servings) than their regular menu items.

You might be surprised to pay more than the amount on the menu. This is mainly because restaurants add one dollar for every tray of a dine in customer. Once you're done eating, you can put your tray back to the tray return area to get your dollar back. 

Rice is a staple food that is difficult to eliminate from my diet. I probably won't be able to avoid it for a whole week even if I tried. Good thing Timbre+ had a variety of restaurants that offered rice meals. 

I've already met some of the owners and staff of the restaurants, and they gave me suggestions as to what dishes I should try. I'll get around to eating everything eventually, but I started off with their suggestions.

Kush Skewers

Beef Rendang Rice Bowl by Kush (SGD 14.80)

Kush's owner usually comes by our shop to chat and mingle. He even helped out when we prepared our chicharon during the "fry-night" theme of Timbre+. I guess he just enjoys cooking a lot. Like Iskina Cebu, Kush also offers grilled meat over charcoal - which is probably why the owners get along well, among other things. 

According to the Timbre+ website, Kush is short for Kushiyaki - which means grilled meat and vegetables on skewers. Their food is a modern Singapore fusion - I think it's the chef's personal take on traditional Singapore dishes. As a meat eater, I first had their Beef Rendang rice bowl. 

My order took a while to make, something expected from a dish cooked over charcoal. Japanese rice serves as the bed for the bowl. It is then topped with medium-rare Angus Beef and their signature sambal kangkong and onsen egg before the "legendary rendang" is poured over. They pair your rice bowl with a drink.

The straw made it difficult to finish the sinkers, but everything on the dish was edible.

In itself, the grilled beef was cooked to my liking. For a restaurant item, I think the price was acceptable even if they took out the sauces and the egg because the meat was that good for me. The rendang sauce gave it a distinct Singapore flavor - I could feel the spice and a hint of coconut reminiscent of a laksa. The overall feel of the dish was similar to that of a Japanese donburi, but nothing makes it feel more Japanese than the onsen egg. I felt like it was softer than a soft boiled egg - it was cooked but appeared almost raw. The whole egg oozes down on your rice, giving it a creamy taste. The sambal kangkong added more spice and a different texture on your bite. 

Don't let the look deceive you - this is not a poor attempt at a Japanese donburi. It is a legitimate marriage of multiple cultures merged into one dish. An Asian staple topped with a western favorite, seasoned with a Singapore flavor, paired with an Indonesian spiced vegetable and a Japanese-inspired manner of cooking egg - if that's not "fusion" enough, I don't know what is.

Come for Seconds: If this is the kind of food I should expect from Kush, then those skewers, Salted Egg Fries and Chili Soft Shell Crab will be tasted and written about soon. 

Garcon's French Cuisine 

Garcon's Beef Bourguignon (SGD 11.90), available on their Lunch Menu only

Garcon's is probably the least interactive when it comes to talking to customers, but their menu is the most interactive and modern in Timbre+.

Their menu is on an electronic panel right below their service window. On it, you'd see everything that they have, complete with prices, descriptions, and pictures. You take your own number and input it on the e-menu, then wait for your own order to be ready. It's pretty straightforward - you're hungry, you order food, and you eat. Their service window high enough for you to reach out to grab your food, but the staff inside needs to crouch in order to talk to the customers outside. 

A friend of mine had their lunch set, and when I saw that it had rice, I decided to try it as well. The dish was Beef Bourguigon, something I was glad I didn't have to dictate because I had no idea how to say it. I ordered it with a side of herb-buttered rice and it came with a drink. 

It didn't look anything like the picture on their menu, but the picture didn't have rice as its side dish. My friend asked the cook not to include mushrooms in his dish, which carried over to my order for some reason, as they forgot to top my dish with it. They gladly gave me my serving of mushroom when we asked for it though. 

My dish had a decent serving of rice, with beef drenched in the sauces it was stewed in. The rice had a couple of spoonfuls of guacamole-like toppings. I spread the mushrooms on top of the beef stew, so I have no idea if I captured their intended look for the dish. 

Couldn't eat the bay leaves, but everything else was just fine.

As a Filipino, I'm used to eating food with sauce or soup. When I do, I usually take it with white rice, because that way, I can appreciate the taste of the sauce or soup better. For this dish, I'm not sure if the herb-buttered rice complemented the dish well, or if white rice could have amplified the taste of the sauce. Either way, there wasn't much sauce to speak of after I finished the dish, as it was seeped through the rice.

The guacamole-like topping added freshness to the dish. I wished I had more, but it might take away from the flavor of the beef stew. The meat was tender and easily broke apart, helping me distribute the meat such that I had some with every bite. The mushrooms dwarfed the amount of meat on my plate, but I liked it. The neutral taste helped the rice balance the strong taste of the stew. 

Without the mushrooms, I think the meat and sauce was just enough for the rice. It was enough to satisfy one's hunger, and you'd still have room for dessert. 

Come for Seconds: Their menu is quite expensive, but considering the quality of the ingredients they use, it could even be a bargain. I'm not a huge fan of French Cuisine, so it doesn't really get me excited. It's a personal preference, and definitely not a knock on them as a restaurant. Where else can you get such elegant food from a food truck? 

Portico Platos

Tom Yum Paella Lunch Set (SGD 6.00)

Fried Fish Paella Lunch Set (SGD 6.00)

The Philippines was a colony of Spain for 300 years, so we're no strangers to Spanish cuisine. Porticos offers paella and tapas on their menu. My friend from Porticos said that they usually change up their lunch paellas so that customers can look forward to their new creations. Their signature Seafood Paella is available every night though. 

As it is generally busy during dinner time, I only had the chance to try their lunch sets. Their commitment to freshness is actually why I got to try their dish for the first time. A slow Monday left them with a lot of paella after the lunchtime rush, and they were about to throw it all away because it will not be served later that day or the day after. 

Out of personal principle, I bought a meal for myself - I need to pay for the food I eat because everyone else will when they visit after reading my blog. I can't have special treatment on my sets because readers of the blog might get disappointed if they don't get the same portions when they try for themselves. Despite being free, my first meal was still portioned as a lunch set. 

Both dishes were cooked differently - a testament to their goal of providing different flavors for their customers. The Tom Yum Paella had baby tomatoes for garnish and flavor, while the Fried Fish Paella just had the lemon and the fish on top of the paella.  

Got a bit too spicy for me, so I washed it down with Coke because why not? 

The large lemon was greatly appreciated for this dish. 

The Tom Yum Paella was appropriately named - it was practically a Tom Yum made into a paella plate. The dish was spicy with a hint of sourness, further enhanced by the zest of lemon. Tom Yum typically comes with shrimp, but despite lacking that ingredient, the dish still manages to emulate the Thai soup. 

The Fried Fish Paella tasted more familiar to me. The rice wasn't spicy this time and while the previous dish probably didn't need the lemon squeeze too much, I thought squeezing lemon here is more essential to complete the flavor. The fried fish was lightly seasoned, and wouldn't have too much flavor when eaten by itself. 

One thing I found common for both were the whole garlic cloves. It caught me off guard the first time I tried it, but eating it together with other ingredients made it work. 

Come for Seconds: I see their signature dishes at night and I think they are presented excellently. Having tasted their lunch menu, I can't wait to try their visually appealing signature dishes.

Iskina Cebu

Iskina's Lechon Cebu Meal (SGD 10.00)

Iskina's Liempo Meal (SGD 6.00)

I work here, but I'll try to write about it as neutral as I can.

Iskina Cebu prides itself as the first restaurant to bring lechon to Singapore. My boss has made it clear that we do not claim to be the best, but we try to maintain the traditional way of cooking lechon. The whole and belly lechon are cooked over charcoal for two hours, depending on how big the meat is.

I tried the signature Lechon Cebu Meal and the Liempo Meal, and lumped my order together with the other orders so that I'll be able to get portions that normal customers would get. 

The Lechon Cebu is usually available on Thursday to Saturday evenings, and it sells out pretty fast. It's a whole roast pig, bigger than a suckling pig, but smaller than from where the belly lechon's meat comes from. The liempo, for those who aren't familiar, is a pork belly cut into strips. For Iskina, these strips are submerged in a brine solution for a period of time, then roasted over charcoal. The meal comes with a cup of rice, but the generous amounts of meat can easily make you ask for another.

Meats are chopped after you order. The lechon is cut open to expose the meat. From there, it is sliced, then chopped finely together with the spices and placed on the plate. Crispy pork skin is then cut and topped on your meat. For the liempo, a full slab is cut in half, then turned on its skin before being cut in half again. Both slices are then chopped into thinner pieces and placed on the plate. 

The Lechon Cebu usually has some bones with it, so I was lucky enough not to have any on my plate.

Small bones found at the end of the liempo meat is natural, but the crispy skin on top was a welcome surprise.

When I eat lechon, I usually ask for liver sauce or our trusty Mang Tomas in order to mask the hint of pork odor that oozes out of it. I think I'm not alone, as countless first time customers ask for it as well. However, the Lechon Cebu doesn't have this undesired odor. I think the herbs and spices not adds flavor to the meat, it also naturally masks the odor. My boss told me that "we don't insult our lechon with fancy sauces" and I believe him when I ate a full meal of the lechon. Some people will probably need to add liver sauce as habit dictates, but I'm fine without it - speaking as someone who appreciates food and not an employee.

The Liempo Meal is similar to the roast pork meat that are naturally seen in hawker centers. It's different in the way that it is seasoned though. While the local roast pork is salty, Iskina's liempo adds a bit more character to the meat through the herbs it was submerged in. It's roasted outside, but strangely juicy inside. When eating liempo, I usually cut the skin out because it's almost inedible. Iskina's liempo has a surprisingly crispy skin - it's not lechon crispy, but it's crispy enough to eat. 

As both meats are cooked in charcoal, it's inevitable to have some burnt parts on the meat or on the skin. These give off a bitter aftertaste to your bite, something I could do without. However, after having worked here for about a month, I learned that some of the blackened parts can be scraped off before you eat it to avoid the bitterness. 

For days when the Lechon Cebu is not available, the Belly Lechon is a worthy alternative in terms of flavor. There will definitely be some distinct characteristics for both, but they're cooked the same way and stuffed with the same herbs and spices. There's also a spicy version of the Belly Lechon which is a favorite of most patrons in this spicy-loving country. 

Come for Seconds: Definitely. As a carnivore myself, this is the kind of food I can't get tired of.

Timbre+ Part 1: Noodle Time with Wong Kee, Soon Huat, and Fishball Story

Timbre+ is a food park concept located near One North MRT (Yellow Line) here in Singapore. With offices aplenty and not much dining choices around, Timbre+ caters mainly to the people working around the area, but is definitely open to anyone who would take the effort to drop by.

During the afternoon, it has a hawker feel to it as there are some familiar neighborhood hawker stalls like Chicken Rice, Mixed Food, Fruit Juices, etc. However, these stalls are closed at night and only the restaurants remain open. In addition, live bands play every night from Monday to Saturday. 

Take note though, that some restaurants take a break from around 2:00 PM to 5:00 PM. During lunch, some of the restaurants offer a lunch set menu, at a lower cost (which understandably has fewer servings) than their regular menu items.

You might be surprised to pay more than the amount on the menu. This is mainly because restaurants add one dollar for every tray of a dine in customer. Once you're done eating, you can put your tray back to the tray return area to get your dollar back. 

I found a job as a cashier in one of the restaurants in Timbre+, and it's apparently one of the most well known lechon places in Singapore. I learned that Timbre+ is a by-invitation only establishment, and Iskina Cebu was one of these invited restaurants. Since noodle dishes are cheaper and are only open until late afternoons, I decided to try them out first before offering my takes on Iskina and other restaurants' rice dishes. 

For this blog, I ate at Fishball Story (closed after 6:00 PM), Wong Kee Wanton Noodles & Roasted Delights (closed after 5:00 PM), and Soon Huat Bak Kut Teh (open from afternoon til night). 

Fishball Story

Fish Ball Story's Premium Handmade Noodles with Fresh Squeezed Lime Juice (SGD 6.50)

A customer once asked our shop where she could find the noodle place with a Michelin Star. Having tried to look for those restaurants in Singapore, I know that only one hawker stall had that distinction. Upon looking it up at the Timbre+ website, I learned that Fishball Story is one of 17 hawker stalls awarded with a Bib Gourmand in the inaugural Singapore Michelin Guide. The Bib Gouramand, from what I read, is awarded to restaurants that offer great food at affordable prices. Fishball Story boasts of  hand made noodles and fishballs from a classic family recipe. I tried their premium item twice, to try both the spicy and non-spicy versions of it.

They initially put sauces in your bowl while your noodles are soaked and boiled. Once ready, your noodles are drained and placed on top of the sauces. They then top your meal with their handmade fishballs, crispy fish skin, and a special fish dumpling. The finishing touches would be the lime juice and soup.

With so much going on in my bowl, it was difficult to figure out how I should eat it. Naturally, the first thing that should be done is to make sure that the sauces are mixed together well with the noodles. From there, the ratio of fishballs to noodles is pretty decent, so you don't have to worry having an overabundance of noodles later in your meal.

Cleaned the plate, and the drink!

What's interesting in this dish is how everything works well together. The salty original sauce can be toned down by the flavor of the fishball, and further balanced by the fishball soup. It has a variety of hand made fishballs, but one that I liked in particular was the triangular brown dumpling on the top right of the bowl in the picture. They don't have a definite name for it, but it's basically fried beancurd wrapped around fish meat. 

The lime juice is a bit too sour for me, but I'm the kind of guy who doesn't really like the sourness of fruits. It gives my tongue a different flavor to work with though, and makes me want to take another bite from the dish.

The owner asked me which I preferred better between the spicy and the non-spicy version. I didn't have an answer for him then, but after putting some thought into it, I realized that I prefer the non-spicy version better. Personally, I think the spice overpowered the original sauces of the dish. Not to say that you won't enjoy it; it's definitely worth a try if you like spicy food. Also, considering that the spice is from a sauce, you probably could ask them not to make it too spicy for you. 

It's a dish that I think is best enjoyed as an eating experience. Once you take your first bite, you should continue until you finish the dish, otherwise it wouldn't be as good. This means that if you're dining with friends, you should eat first and share stories later.

It's a classic dish with much of its elements blending perfectly well. If there's a knock to it, it's probably just that it needs to be consumed in less than 20 minutes or else it's not as good as your first bite. For a slow eater like me, especially if I'm with friends, that could lead to some leftovers.


Come for Seconds: Yes, even if only for the beancurd fishball. The Bib Gourmand was well deserved, even if my boss said it doesn't taste as great now as it did when they were given the award. 

Wong Kee Wanton Noodles & Roasted Delights

Wong Kee's Char Siew Dumpling Tomato Noodles (SGD 4.50)

Wong Kee's Beef Brisket Spinach Noodles (SGD 5.50)

You can't say that once you've tried a noodle place, you've tried them all. Chefs may have a different manner of preparing their handmade noodles and Wong Kee is no different. They have three types of noodles you can choose from - egg, tomato, and spinach.

Two recommendations on their menu that I thought were unique are the Char Siew Dumpling Tomato Noodles and Beef Brisket Spinach Noodles. I tried both on different days.

I think apart from their flavors, they also give importance to presentation. Even the preparation has a certain order to it. A soup spoon is placed upright on the plate, and they put some soup and sauce on it. The noodles are soaked in boiling broth to soften. Once ready, it is placed over the spoon to keep it upright, then topped with the meats of your choice. Steamed kailan finishes off the plate, and the serving will be completed by a dumpling soup on the side.

As I was leaving with my spinach dish, the cook asked for it to be back because it "wasn't finished" yet. Apparently, the kailan wasn't ready when the dish was served to me. The cook got a bit irked by her colleague because she allowed me to leave with an incomplete plate. I think it's a minor detail, as kailan isn't too exciting without the oyster sauce I've grown accustomed to here. However, I appreciated that they want you to fully experience their dish. 

After eating the Char Siew Dumpling Tomato Noodles, only the chili was left

Didn't get the chili when I ordered the Beef Brisket Spinach Noodles, so just a clean plate was left

Let me start with the tomato noodles. I truly wasn't sure what I expected when I ordered it, but it made sense when I ate it - it's like an Asian spaghetti without the hassle of mixing the sauce evenly on your noodles. Instead of minced meat, you get char siew to go along with it. If you're Filipino and wondering what char siew is, it's basically asado. There's no cheese, but I didn't get the urge to add any. For only SGD 4.50, I think it gives great value with tasty handmade dumplings going with it.

As with the tomato noodles, I had no expectations on the taste of the spinach noodles. It doesn't taste green, if that makes sense to anyone. While the tomato noodles have a strong tomato taste oozing out of it, the spinach noodles doesn't make you feel as if you're eating a vegetable with every bite. If anything, it's neutral. As for the beef brisket, I think it could be cut smaller. It's tender, but I found the bigger pieces difficult to cut with my teeth. The brisket's broth was more soupy than saucy, which works really well with the spinach noodles. The soup doesn't come with dumplings, despite this being the more expensive dish between the two. I'm guessing beef is really expensive.

I had a different experience with the kailan for both dishes. With the tomato noodles, I felt that it was a bit under cooked. I almost didn't want to finish all of it. With the spinach noodles though, it seemed alright. I'm not sure if that's inconsistency on their cooking or if the spinach noodles had a synergistic effect on it without me realizing it.

Come for Seconds: I think I would. Considering their price and the taste I get from them, I think they are worthy of a Bib Gourmand as well. 

Soon Huat Bak Kut Teh

Soon Huat's Dried Bak Kut Teh Lunch Set (SGD 9.90), with misua instead of rice

When you visit Singapore, Bak Kut Teh will definitely be one of the local dishes people will suggest apart from Chicken Rice. Soon Huat offers not only good Bak Kut Teh, but it also has a nice story for their chain. My co-worker mentioned that the owner was formerly convicted for a crime, but ventured in the food business when he got out. Knowing full well how difficult it is to start a new life after going to prison, Soon Huat provides opportunities to ex-offenders and even people with disabilities (PWD).

I asked my friend who's a staff of the place what dish I should try, and he suggested the Dried Bak Kut Teh. I tried Bak Kut Teh before, so the dried version is something new for me. Their lunch set came complete with a lemon iced tea and a small side dish with some veggies and beans. The preparation of the dish was quite long, but since bak kut teh is like bulalo in that it takes a while to boil, I would imagine the meat used for this dish came from their broth. A bed of chilies and sauces is placed on a stone plate, which is then heated on a stove. The meat is then placed on the stone plate, and mixed with all the ingredients. The dish is finished off with thin sotong (squid) toppings.

You have the option to change the rice to misua, and since I did so, I placed this review together with the noodle places.

Bones and chilies were all that was left after I was done with it.

The meat easily comes off the bones, as should be expected when eating bak kut teh. The original version of the dish has a soup rich in pork flavor and a strong ginger flavor, with the meat absorbing both flavors. This dried version of the pork absorbs the flavor of the sauce, making it more savory than the original. The thin dried sotong nicely pairs up to the savory sauce, but I found it difficult to eat with my meat because of my sub par chopsticks skills. The chilies were really spicy, but it doesn't seep in to the pork. It's almost like a chili snack, in that it's flattened, dried chili, but if you're not into spicy food, I strongly suggest you refrain from taking a bite of it. 

Having a drink and a side dish gives it great value for a 10-dollar meal, considering the regular offerings of the restaurants in Timbre+. While I like the beans, I felt that the vegetables were too soggy and the soup where it was boiled didn't have much flavor, if there were any. The misua was not spectacular, but it neutralizes the strong taste of the dried bak kut teh and its sauce.

While this isn't the cleanest plate I finished with, I think that it's a good dish overall. The sotong soaked in the sauce is a tad too salty for my liking to eat in itself after I finished all the meat, and one chili was enough for me. 

Come for Seconds: I should. My friend said that this dish was their best, and while I believe him, I think their other dishes are worth a try as well. Plus, I'm rooting for these guys to succeed, with their social advocacy of wanting to provide a decent second chance to those who need it. 

The Hungry Rover: An Introduction to the Blog

I love to eat. 

While people I know spend their savings/earnings on shoes, bags, clothes, the latest gadgets, and whatnot, I like to spend mine on good food. I will eat with a friend, with a stranger, or by myself; I will order the most expensive item on the menu if it is the best item they have to offer. I'm not an expert in cooking, but I do know how to eat well. Besides, I created this blog to share my food experiences, and not teach you how to cook. 

No, I do not have a trained palate. I have had professional experience working for a multinational manufacturing company that creates flavors, but we weren't exactly critiquing culinary masterpieces. Instead, we were trying to recreate basic flavors (fruity, smokey, confectionery, culinary, etc.) in such a way that food manufacturers can incorporate it to their products (drinks, snacks, flavouring, etc.) for the world to experience. Working there taught me how to put into words some of the flavors that I taste. It won't land me on a judging panel of a food show, but I think it helps me communicate my eating experiences to the readers of this blog. 

Why Hungry Rover

My love for eating and food led me to venture into the food truck business with some friends who had the same passions. We called it Hungry Rover, which became one of the pioneer food trucks in Manila. We called it as such because as a food truck, it would be roving around the metro to feed the hungry. 

The original Hungry Rover, the first in the Philippines to have a dine in area inside the truck

In 2015, after a couple of years rolling to different venues, we all decided to sell the truck off to pursue our individual goals. 

As I started conceptualizing my long-overdue project of a food blog, a friend of mine suggested to re-brand Hungry Rover as a food blog with the truck no longer in operation. It actually made sense, as I'll be wandering around to try different kinds of food. 

After getting the go-ahead from my partners to use our name, I will now be that one hungry rover. However, instead of feeding the hungry, I'll be the one roving to be fed. 

Sharing Places to Eat

One time, I was talking to an uncle of mine about a restaurant that he took us to that I thought had really good steak. When he asked for the name, I couldn't recall, to which he said talking about a restaurant you can't name is a waste of time for him. 

He's right. 

Why would you listen to stories about a restaurant that you wouldn't be able to try because you don't know it's name? 

This blog should give the restaurants I eat at their due recognition. 

How Hungry Rover Reviews

Upon a cousin's suggestion, I watched a Korean Drama, "Let's Eat." Despite not finishing the drama, it had a couple of lasting impressions for me; first it introduced me to Jajangmyeon, and second, it gave me a concept to emulate for this food blog.

One of the protagonists is a food blogger who takes pictures of his empty plates instead of appetizing food shots. As someone who likes food, I think I would want to go to the place where he ate to actually see and taste the food for myself. Why would I not be driven to go to a place where someone ate every last bite of the dish he ate? 

That is a feeling that I want my readers to experience when I write a post for this blog.

I'll make sure to have a hungry stomach before eating a new dish in order to have a common ground for my food reviews. I'll try to share my food journey as much as I can; I'll share the preparation of the food if I see it, or I'll just share my first impressions of the dish before my first bite. 

This blog is for hungry people like me who enjoy eating well rather than taking a little bite of everything all at once. I will review dishes one at a time, and shouldn't be taken as a review of the whole restaurant.

Here's to hoping we'll eat together soon!