Bamboo charcoal bread (top photo)
Bamboo charcoal has become the ingredient du jour. Seriously. Other than being completely tasteless when mixed in breads and desserts, it also gives off an unusual, yet appealing colour. Charcoal is known for its detoxifying capabilities, but it apparently also promotes longevity in various ways including preventing the hair from greying. We want to try Max Bakery House’s bamboo charcoal kueh lapis, but they’re closed now to prepare for their transition into Simply Eden, so we’re going to start with Dough & Grains’ Black Pearl, which is made of Shou Wu, bamboo charcoal and walnut.
Dough & Grains is at #01-35 Tiong Bahru Estate, 71 Seng Poh Rd.
Kirin foam beer
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If you’ve sometimes wished you could have a dollop of foam with your beer like you do with your morning capp (weird, but hey, everyone has their quirks), try this. First made available at live music bar Switch in November, the Kirin foam beer cocktails are made of Kirin Ichiban’s draft malt and are available in blackberry, cranberry, lime, lychee and mango. The frozen head dispensed at minus 5 degrees Celsius, helps seal the coldness of the beer for up to 30 minutes.
Available at Oushin Japanese Steakhouse, Switch by Timbre and Yakitori Enmaru.
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First featured in our list of dishes that sound strange, but taste great, the laksa ramen was created by the folks from Preparazzi and Eastern Craft Beer to reflect how Singapore cuisine comes up with novel creations influenced by migrant cultures. It’s served with salmon otak otak gratin, pork confit, soft egg and spicy shrimp, lotus root and cucumber pickles and of course, a thick broth made of pork and — get this — prawn. You have up till Jan. 26 to try this at Rakusaba before pop-up concept The U Factory wraps up its run.
Rakusaba by Preparazzi will be at Boiler Room, #01-10 Blk. 39 The U Factory, Gillman Barracks, 37/38/39 Malan Rd. Open Fri, 6 — 10pm, Sat noon — 10pm, Sun noon — 3pm.
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Nope, we didn’t misspell Ramlee Burger. Apparently a New York craze, this new food item lets you pick from beef, chicken and crab patties, which are later served in between two ramen noodle buns. You have up till Jan. 26 to try this at The U Factory, where The Travelling C.O.W — which we mentioned pioneered a food trend in Singapore this year — has a ramen burger stall set up. It looks kind of gross to us to be honest, but we’re going to give it a go this weekend when it becomes available again, and you should too.
The Travelling C.O.W will be at Boiler Room, #01-10 Blk. 39 The U Factory, Gillman Barracks, 37/38/39 Malan Rd. Open Fri, 6 — 10pm, and Sat — Sun noon — 8pm.
