The Dirty Stall

Somewhere in Singapore…

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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.

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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.


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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.

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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”.

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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.


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Past dishes


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