Somewhere in Singapore…
Making salmon patties is great because you can prepare a whole bunch at one shot, store in the freezer, then thaw whenever you can’t think of anything to cook or you’re just too lazy.
I’ve been slowly getting interested in Vietnamese food, after making my own phở bò previously, so when I heard about Nam Nam Noodle Bar opening up, I was quite interested to try it out and see how the Les Amis group would approach the traditional Vietnamese fare.
Come anytime of the day to Jurong West Food Centre and you’ll see many tables with the orange plates and green bowls from Soh Kee Cooked Food.
Tucked away as part of Hotel Rendezvous, this little bistro called Balzac Brasserie and Bar calls itself “a slice of Paris in the heart of Singapore”.
The Naked Finn was recommended to me by a friend, because it was owned by his good friend, and that it also seemed a pretty interesting place to chill out and have some nice seafood too, something that I really love.