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Two.Mars dropped by for a surprise briyani lunch for us! Their Chicken Briyani features aromatic basmati rice, alongside curried chicken, coleslaw and a hard-boiled egg. We also tried the Mutton Briyani which is served with hearty mutton chunks and luscious curry. Check them out if you’re staying in the East and craving for Nasi Briyani!
Address: East Village, Simpang Bedok, 430 Upper Changi Road #01-63
Vin's Restaurant & Bar KL
Vin’s Sharing Platters
Suitable for 2-4 Guests
－Dips and Spreads rm68
Mesclun Salad, Flat Bread, French Baguette, Caramelized Onions, Tomato and Garlic Confit, Kalamata Olives, Truffle Butter, Crescenza, Cheddar, Mascarpone Mushroom, Sundried Tomato, Avocado, Caramelized Walnut, Roasted Cashew , total 17
－Add Smoked Ocean Trout- 12
－Add Smoked Duck – 8
－Italian Lamb Meatballs rm26
Chilled Boneless Lamb Shoulder, Parmesan, Organic Milk, Thyme, Rosemary, Peppercorns, Tomatoes
Juicy meatballs in tomato sauce made with fresh organic ingredients made to match your taste buds
－Creole Tiger Prawns rm29
Wild Sabah Prawns, Spanish Smoked Paprika, Lime, Cayenne, Garlic, Cilantro Aioli.
Fresh Wild Sea Catch Sabah Tiger prawns grilled with full loaded flavors
－Chicken Tikka Masala rm23 (must try !!!)
Cream, Tomatoes, Chili, Ghee, Spices, Onions, Lime, Focaccia Bread
A British Indian inspired dish, rich with flavor and blended with Indian spices
Seafood and Pasta’s
－Seafood Medley rm38
Linguine Pasta, Sabah Prawns, Local Squid, NZ Green Shell Mussels,
Lobster jus, Clam Jus, Tomatoes, Chardonnay
－Pan Seared Cod Teriyaki rm73 (must try !!!!!!!!!)
Fettuccine, Mirin, Soy Sauce, Sugar, Ginger, Garlic, Tomato Comfit,
Asparagus, Alfalfa Sprout
－Lamb Cutlets with Pommery Garlic Mustard rm74
Grass Fed Lamb (Silver Fern Farms South Island New Zealand), Mushroom Peppercorn Gravy, Asparagus, Feta, Tarragon, Thyme, Lamb Jus, Micro Greens
－Bourbon Ribs rm68
Grass Fed Beef Ribs, Jack Daniels, Crushed Pineapple, Peppercorns, Molasses, Cayenne, Garlic Mash Potato, Crimini Mushroom, Grilled Asparagus
－Habanero Chicken Soft Shell Taco rm24
Habanero, Cheese, Flour Tortilla, Iceberg, Onions, Cherry Tomato, Chili Aioli, Sour Cream, Bellpepper, Avocado
－Lamb Fried Rice with Curried Marrow Bones rm26 (must try !!!!!!!!!!)
Boneless Lamb Cubes, Basmati Rice, Curry Leaves, Pounded Garlic, Onions,Papadom, Fried Onions, Yogurt,Cilantro
Desserts
－Treacle Cake Pudding
Raspberry Compote, Cinnamon Custard Sauce
－The Elusive Chocolate Truffle rm18
Mascarpone Cheese, Blueberry Compote,
－Caramel & Almonds rm 12
Caramel Sauce
⬇️ Ingredients below ⬇️
Tangy, sweet and coconutty, this recipe brings out the flavours of Thailand paired with a familiar crunch of winged beans!
Once thought to be rareseeds, these delicious winged beans with rempah is not to be missed. An absolute delight over warm rice, you’ll definitely want seconds.
Wanna know the trade secret to crunchy winged beans? It's in the shallow fry. You may skip the shallow fry for a quicker cooking time but we highly recommend it.
Rather not be eating prawns, swap out for other proteins or skip it entirely!
⬇️ Ingredients here ⬇️
250g Winged Bean (sliced)
8 pieces Prawns (Shelled and deveined)
1 tsp Salt
2 tsp Sugar
100ml Coconut milk
1 tsp Fish sauce
Rempah:
80g Shallots
2 Cloves garlic
3 Candlenuts
2 Chilli padi (deseeded and sliced)
1 stalk Lemongrass (White part only, chopped)
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Full recipe: https://themeatmen.sg/stir-fried-winged-bean-with-prawns-in-coconut-sauce/
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Timestamps:
0:00 A dish you won't forget!
0:24 Blend rempah / spice paste until smooth
0:43 COOKING TIP: Shallow fry sliced winged beans first
1:03 Stir fry rempah until fragrant
1:25 Add in coconut milk and prawns (or choice of proteins)
1:36 Add winged bean, stir fry and serve
We went down to the Legendary Beach Road Scissors Cut Curry Rice to complete a Curry Rice Challenge! Beach Road Scissors Cut Curry Rice is a famous Hainanese Curry Rice shop located at Jalan Besar. They are a mainstay for late-night patrons looking for an affordable meal, closing only in the wee hours of the morning and a fully-loaded plate would cost between $4-6 dollars depending on your choice of toppings.
Hainanese Curry Rice is a uniquely Singaporean dish inspired by British, Hainanese and Peranakan settlers in Singapore. A standard serving would include a fried egg, pork chops, braised pork belly and braised cabbage piled on white rice before being smothered by a thick, fragrant curry. Different restaurants would have their own take on the curry and toppings provided, with the curry usually being thick but varying in taste.
For my giant plate, I requested 7 portions of rice, a pile of braised cabbage, fried eggs, braised pork belly, chicken chops, pork chops, curried chicken wings, deep-fried tofu and rounded it off with some assorted greens. As per their namesake, each meat item was cut upon serving with a pair of scissors.
This monster plate was then generously topped with curry, the tofu braising liquid and a spicy red gravy, enveloping the entire plate with messy goodness.
The curry was thicker than other places I have tried, barely sweet with a hint of spiciness. It could have been a lot more flavourful. The standout topping would be the pork cutlet, juicy on the inside with a crunchy exterior, with the mild tasting curry allowing the excellent flavour of the cutlet to shine. However, the pork belly was rather disappointing, bland and extremely chewy. Overall, the combination of the 3 sauces with rice and a side is a winning combination, especially considering the cost.
If you are in the area or looking a late-night supper, you could do a lot worse than Beach Road Scissors Cut Curry Rice.
Visit Beach Road Scissors Cut Curry Rice at:
229 Jalan Besar
Singapore 208905
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咖喱燒鴨河
這道菜非常易做，只需買燒鴨就可以。只是我加了點變化，湯加些少咖喱汁，更好吃呢。
材料
燒鴨(去骨) 1/4隻
水 750毫升
陳皮(浸發) 1片
咖喱 1 湯匙
調味雞汁 1 茶匙
河粉 300 克
青菜(汆水) 2 棵
油 1 湯匙
做法
1. 將燒鴨骨和陳皮放入水中煮30分鐘，瀝起。
2. 下油熱鑊，炒香咖喱，加入鴨湯和調味雞汁，煮滾。
3. 將河粉放在碗中，放上燒鴨肉及青菜，倒上熱湯，趁熱吃。
貼士
可以純鴨清湯，不加咖喱汁。
CURRIED ROAST DUCK KWEI TEOH
$50 35 min
This is a very easy dish to prepare as I buy ready to eat roast duck. I give it a twist by adding curry paste to the soup. Makes a great single dish!
INGREDIENTS
1/4 roast duck (deboned)
750 ml water
1 pc dried orange peel (soaked)
1 tbsp curry paste
1 tsp concentrated chicken stock
300 g flat rice noodles
2 pc green vegetable (blanched)
1 tbsp oil
STEPS
1. Cook duck bones with orange peel in water for 30 min. Drain.
2. Heat oil in deep saucepan and saute curry paste. Add duck broth and concentrated chicken stock. Bring to boil.
3. Arrange noodles in bowl, top with sliced duck meat and green vegetable. Pour hot soup over and serve.
TIPS
Can omit curry paste and serve plain.
