A night-time favourite in Melaka, the
wantan mee in my hometown is unique in that it s complemented by a clear instead of a dark sauce. It has a lighter note and more broth; you can really taste the delicious goodness of the pork jus. The stalls that I frequent also make their own noodles, guaranteeing a springy bite with every order. The
wantan mee is a hit and miss with outstation guests, but having grown up with it and now that I’m living in KL, I often crave it and it s an absolute must when I’m back.
My go-to stalls include: Hong Sheng in Kampung Bukit Cina (I come here if I want the noodles liberally doused in sauce); Medan Makan Boon Leong on Jalan Bunga Raya (this is the original stall and their noodles still taste as good as ever, if drier than the Bukit Cina version); and Chop Beeng Cheong in Kampung Lapan (a bit of a drive from the city, this stall is run by a descendant of the Bunga Raya stall).
Jakarta is blessed with an abundance of shopping malls, but not many have restaurants with pretty outdoor settings that people can enjoy safely during this pandemic such as
Odysseia at Pacific Place in South Jakarta.
Adorned with flowers and green plant decor, the restaurant allows visitors to enjoy some fresh air and natural lighting while dining in in a safe, socially distanced manner.
The restaurant offers Italian and fusion food and is best known for its pasta dishes such as the pictured
King Prawn Aglio Olio (Rp. 128,000, ~USD9.18),
Truffled Mushroom Creamy Pasta (Rp. 168,000, ~USD12.05) and
Seafood Arabiatta (Rp. 108,000, ~USD7.75).
Wine connoisseurs will also be able to enjoy the restaurant’s wide range of wines by the bottle such as
Nyonya food has somehow enjoyed a resurgence in Singapore these recent years, with many modern Peranakan restaurants opening up (Maybe thanks to The Little Nyonya?).
I was curious about Bonding Kitchen, especially after learning that it was opened by a private home-dining chef. Therefore, you may get some of the “home-dining” experience in terms of its décor and execution.
While the restaurant is located in the heart of town, it still requires some finding – at Orchard Gateway Level 2 at the same stretch as Supply & Demand.
The restaurant is separated into two sections – the main dining area and an inner semi-private area with an island kitchen where guests can interact with Owner-Chef Danny Chew as he does his preparation. Decorated in calming medium-blue with fresh flowers – I like.