Singapore｜Enjoy Eating House and Bar

My first time here and this place is giving me crazy rich asian vibes! I love the 80s retro and vintage vibe. Price is a lil on a higher side but their flavours are definitely bursting! Black Dog Quail Eggs - Interesting name but it tastes a bit like the black vinegar pork soup but all in an egg! Filial Pie Tee - This was interesting as it’s diff from the usual ones I tried but it came with fresh prawns which made it worth it! Smoked Cod Otah - This was one of my favourite! The portion was nice and it was so fat and juicy! Def a unique way to eat em again compared to other otak otak. I liked this twist and it’s with Cod fish! Talk about premiummmm haha King Kong Bak Pau - Pulled pork and pork belly for you to eat with the steamed buns. Overall decent but the portion could be bigger:) Rose Spring Sakura Chicken - For some reason the chicken looks dry but it was absolutely the opposite! It was really tender and tasty! Hainanese Lamb Stew w/ Winter Pear - This was me and my friend’s favourite! A must try in my opinion as the lamb was really tender and the flavours tasted like home and it’s the perfect comfort food dish Would def come back here again! 😋😋

Overall food is great, except for the har cheong sotong which was a tad bit saltish. Love the deep fried hor fun and the Chilli prawns.

🔸Filial Pie Tee ($16) Savory fillings and sauces, super appetizing. 🔸Black Dog Quail Egg ($7) Bold vinegar kick in each bite. 🔸Hainanese Lamb Stew with Winter Pear ($25) We all loved it, rich lamb aroma. 🔸Smoked Cod Otah ($22) A winner! Crispy exterior, generous chunks of succulent fish. 🔸King Kong Bak Pau ($24) So good! Two styles of pork, harmonizing beautifully with three delectable sauces. 🔸Salt Baked Whole Barramundi ($48) A signature must-try! Tender fish with three tantalizing sauces, perfect for sharing. 🔸Teochew Orh Ni ($5) A sweet finish, essential for my taro-loving heart.