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With raving reviews of Sarnies and having their head barista over at the still-pretty-new Lokal, we thought we had to give it a shot. Typically with disappointing food at cafes, this promised otherwise with one of their partners who was the founding chef of Tetsuya's in Sydney.

Despite being the new kid on the block, the people behind it have gotten themselves pretty popular with the snaking queues even as we reached at close to 2pm. I was personally impressed that despite the crowd, service hadn't been compromised and the dishes came up pretty quick.


A cheery start to any breakfast, we chose the fruits salad over poached pear for the variety in it. We loved the toasted granola that came with a solid crunch, perfectly paired with light yoghurt drizzled over and the mix of fruits for that slightly sweet touch.

While I'm a super fries fan, this was quite a disappointing one for me. I found it a tad too bland, and the accompanying dip didn't quite go with it.

This was a simple one done right. Perfectly toasted sandwiches with a good combination of smooth scrambled egg and light parmesan, with distinct mushroom taste that didn't overpower. Each ingredient played a good complement, simple comfort food great to go with any meal!



Well-marinated for a tender touch, it was a combination with caramelised onions for that pairing of savoury and sweet in one mouthful. The rye bread slice was a tad too dense that it got slightly messy trying to cut it up.



This was a winner with tender pork belly and evenly distributed omelette for that strong egg-y taste throughout. There was just a very subtle hint of chilli jam but overall taste was a hit with well-balanced flavours.





Coffee has always been a subjective one and this was a hit with me. I like how it was smooth and velvety with a robust flavour. There's also a choice of beans while you place orders and my friend, a serious coffee drinker liked the medium roast that was slightly heavier.

You know how some cafes simply do self-service or are lacking severely in service given how packed and understaffed they are? I was impressed by how they were still a full service cafe given the crowd, without any part of it being compromised. We had our tables cleaned up prior to our desserts served, and having their staff checking in on us from time to time on how we found the food. It made us feel that they actually do care about their customers' feedback despite how busy/popular they were, and added a nice touch to a satisfying meal.

Khun Mee Thai is one of the latest Thai casual dining restaurants to join the Singapore's F&B scene with a focus on Thai-Chinese street food. Using ingredients sourced directly from Thailand, Khun Mee Thai improvises its street food offerings by adjusting to the palate of Singaporeans.

Most people would be familiar with Thai cuisine but what exactly defines Thai-Chinese street food? Chinese immigraton was a major influence on the evolution of Thai street food, especially in Bangkok, where Chinese coolies worked hard to improve their lives. In their communal living, there was a demand for street-side stalls and typically noodle soups, rice dishes, snacks and sweets were popular offerings.


While there are plenty of Thai restaurants in Singapore to talk about, it is worth understanding a little more about the origins of Khun Mee Thai. Khun is a form of address in Thai such as Mr or Mrs while Mee refers to Ba Mee (Thai version of egg noodles). Interestingly, owner of Khun Mee Thai, Khun Aum, shared that her Singaporean husband is a huge fan of classic wanton noodles egg noodles and while managing his business in Bangkok, the couple travelled across the city in search of the best Ba Mee. 

Inspired by Khun Aum's story, we went on to learn that she developed her cooking knowledge and skills from helping her mother and grandmother in the kitchen as a child. She then went on to work with street food vendors to learn further about the cooking techniques and processes.

Can Khun Mee Thai bring the best of Bangkok street food to Singapore? Let us find out!

Guay Teow Lui Suan, Thai-style garden roll | S$5.80/- for six pieces

These soft rice paper wrappers are largely similar to the Vietnamese rice rolls as each roll is filled with Thai sausage, pan-roasted peanuts, Thai sweet basil and Thai long-leafed coriander. I enjoyed the thin rice wrappers which were not overly starchy and the Thai sweet basil brought a distinctively sweet licorice scent. There was a good variation in texture with the chopped roasted peanuts against the soft Thai sausage. To top it off, the homemade sweet, sour and spicy chilli sauce as an accompanying condiment helped to introduce some flavours to the dish but I found that the sweet and sour elements dominated and lacked any heat.

Moo Yor Salad, Thai sausages with glass noodle in spicy dressing | S$5.80/-

When the salad was served, I intuitively thought of the classic papaya salad but this was quite a different dish altogether. Mixed with glass noodles which were cooked al dente, the zesty chilli and lime dressing packed a bold punch of flavours. I liked that the heat in the dish was balanced by the mint and acidity of the lime which made it quite an addictive and appetising starter. The warm Thai sausage added a second dimension to the dish which was set by the contrasting textures from the chopped peanuts and greens.

Kha Moo, Pork leg | S$7.80/++

Originated from Khun Aum's grandmother's recipe, the pork leg was carefully treated with a marinate time of at least two hours followed by four to six hours of braising. The sauce had that classic five-spice flavours which would be adored by some but quite personally I am not a huge fan. Nonetheless, the pork leg was cooked perfectly and was off-the-bone tender. Coupled with the layer of fats underneath the skin, it was almost melt in your mouth. While I enjoyed the beautifully cooked pork leg, the flavours of the five-spice did not quite work for my palate and I would have preferred a simple braise.

Ba Mee Kiao, Moo Dang & Kai Tom (Dry), Egg noodles with dumpling, charshu & lava egg | S$7.20/-

Dubbed as the signature dish of the restaurant, this Thai version to our commonly known wanton mee introduced some new elements such as the soft-boiled egg with that molten egg yolk. I found the portion to be quite sparing as each bowl had just about two to three thin slices of the char siew, an egg, three small pieces of dumplings with some greens. While the char siew carried a nice bronze colour from the marinade, the thin slices were barely sufficient to taste the juiciness of the fat in that prime choice of cut. I would have preferred a thicker slice to let the flavours carry through.

While the egg noodles were cooked al dente, the diners at the table all shared the same view that it was slightly too dry only did we later realise that we did not enjoy the dish the way it was meant to be served!


On each table is a row of condiments which include fish sauce, chilli powder, sugar and green chillies soaked in vinegar. Khun Aum later showed us how she intended her noodles to be served! She took a teaspoon each of the various condiments and added them into the noodles before tossing them to give a bowl of authentic Thai-Chinese Ba Mee.
It was quite different from the wanton mee that we grew up accustomed to as each mouthful had a lot going on in terms of flavours. There was the acidity from the vinegar and heat from the chillies only to be soothed by the sweetness from the sugar before an unami touch from the fish sauce. We highly recommend trying it the Khun Mee Thai way else it would have been quite pedestrian-tasting.


While we were told that the broth was simmered with large pork bones with coriander root, white radish and pepper for six to eight hours, it tasted quite muted in terms of flavours. The dumplings also needed more work as the filling was too little and it was a shame that I tasted more of the starchiness from the wrapping rather than the minced meat itself.

• Chicken Breast Meat, minced................250g
• Chicken Soft Bone, roughly chopped.....1
• Japanese Panko Breadcrumbs...............¼ cup
• Egg, beaten...........................................½
• Spring Onion, finely chopped.................2 tbsp
• Cornstarch............................................1 tsp
• Ginger, grated.......................................1 tsp
• Garlic, minced.......................................1 tsp
• Lee Kum Kee Teriyaki Sauce...............1 tbsp
• Lee Kum Kee Soy Sauce.....................1 tbsp
• Sea Salt................................................2 tsp
• Pepper.................................................1 tsp

• Lee Kum Kee Teriyaki Marinade.........3tbsp
• Mirin....................................................2 tbsp

• Lee Kum Kee Tomato Ketchup...........1 tbsp
• Toasted Sesame Seed..........................1 tsp
• Spring Onion........................................1 tsp

1. Soak wooden skewers in water.
2. Combine minced chicken, chicken soft bone, breadcrumbs, egg, spring onion, cornstarch, ginger, garlic, Lee Kum Kee teriyaki marinade and soy sauce, salt and pepper in a large mixing bowl. Gently mix and squeeze mixture until well combined.
3. Portion the meat mixture equally before threading onto skewers.
4. Pre-heat oven at 180°C. Combine Lee Kum Kee teriyaki marinade and mirin for glazing, set aside.
5. Heat oil in a grill pan over medium-high heat. Grill the tsukune, turning once, until marked, 2 to 3 minutes per side.
6. Brush tsukune on both sides with glaze and finish off in oven for 4 minutes.
7. Brush with more glaze in-between cooking if necessary.
8. Served with Lee Kum Kee Tomato Ketchup, toasted sesame seed and spring onions.

2nd Recipe | Garlic Teritaki Fried Rice (2 servings)

• Chicken Thigh, boneless and skinless.......................250g
• Lee Kum Kee Teriyaki Marinade, divided...............5 tbsp
• Lee Kum Kee Soy Sauce........................................1 tbsp
• Vegetable Oil..........................................................2 tbsp
• Egg, beaten.............................................................1
• Garlic, minced.........................................................4 tbsp
• Cooked Short Grain Rice, refrigerated overnight......2 cups
• Sea Salt..................................................................To taste
• Pepper...................................................................To taste

1. Put chicken thigh in a shallow bowl and spoon over Lee Kum Kee teriyaki marinade (3 tbsp) and soy sauce (1/2 tbsp). Leave to marinate for at least 2 hours, if not overnight.
2. Pre-heat oven at 180°C. Remove chicken thighs from refrigerator 10 to 15 minutes before you cook them. Baked chicken thigh for 12-15 minutes (depending on size and thickness). Diced the chicken into small cubes and set aside.
3. Heat oil in wok or large skillet over medium-high heat. Add egg stirring gently. Add garlic and fry for another minute.
4. Stir in rice and cook until heated through. Add chicken cubes.
5. Lower heat and add remaining Lee Kum Kee teriyaki marinade and soy sauce. Stir well and remove wok or skillet from heat.
6. Season with sea salt and pepper if necessary.
7. Serve rice in bento box and garnish accordingly with leafy lettuce, tamago, seaweed, cherry tomato, broccoli and carrot.

• Chicken Thigh, boneless.......................................1
• Lee Kum Kee Teriyaki Marinade, divided............3 tbsp
• Lee Kum Kee Soy Sauce....................................½ tbsp
• Thick Sandwich Bread.........................................2 slice
• Butter, soften.......................................................2 tbsp
• Onion, thinly sliced...............................................¼
• Japanese Cucumber, sliced...................................¼
• Mixed Salad Leaf.................................................Few
• Japanese Mayonnaise...........................................1-2 tbsp

1. Put chicken thigh in a shallow bowl and spoon over Lee Kum Kee teriyaki marinade and soy sauce. Leave to marinate for at least 2 hours, if not overnight.
2. Pre-heat oven at 180°C. Remove chicken thighs from refrigerator 10 to 15 minutes before you cook them. Baked chicken thigh for 12-15 minutes (depending on size and thickness). Set aside.
3. Spread thin layer of butter on inner side of the bread and toast in oven or toaster.
4. Remove skin from chicken thigh and slice the chicken diagonally.
5. Assemble the sandwich with onion, Japanese cucumber, salad leaves and Japanese mayonnaise.

We've long heard of them at PasarBella, and opening their second branch at Wisma meant that we can finally get to try it without traveling so far!

As we reached early at about 5.30pm, we managed to get seats almost immediately. While queuing to place your orders, there'll be a staff asking for the number of pax and arranging for seats, asking for one person to 'chope' table once it's ready.


Slow-smoked over applewood chips for that added flavour, it wasn't much of a difference from the usual smoked bacon. While the salinity of the bacon helped lift the flavour of the burger, eating this was a huge mess. Likewise, it was all too oily and soggy for us to stomach. On a more positive note, it was also cooked beautifully to medium rare, retaining the lovely pinkness in the middle and locking in the juices of the patty.


Fries in beef fats, that sounds way too sinful! But given that it's available only during weekends, we were definitely choosing this over normal fries. Crispier and more fragrant than the usual, this was an addictive one to order!

Every pair of diners will have a set of condiments to share