A portion comes in three big rounds of fritters, ultra light crispy in exterior, only the centre was thicker and fluffy inside, haven’t met a good corn fritter in Singapore but here.
It was chargrilled to smokingly sweet – quite literally. Juicy flesh within.
If you have good teeth, the crunchy shell was great to chew on for full flavour.
The crunchy fried carrot shredding were surprisingly addictive too.
This broth was an utter enjoyment to a chilly evening.
Flavourful yet not oily, good chunks of oxtail underneath the soup bottom.
Squeeze in the lime and throw in the crisps, you will love it.
Soto Ayam here added with coconut milk, that brought out the turmeric based spicy flavours.
Lots of pull chicken meat within, very comforting to go with a bowl of rice.
This soup came with tan hoon inside (vermicelli).
Cendol ice rendition here came with a much welcomed addition of jackfruit cubes. I like the deep gula melaka (palm sugar) flavour in the bowl.
Es Teler 77 is actually a trademark dessert the Indonesia originated restaurant chain who invented this ice-kacang (ice shaving) drowned in condensed milk, topped with fresh chunks of coconut, avocado and jackfruit. There is one and only branch at Eunos for donkey years, but according to the Indo hubby, it’s no good.
In Singapore, Es Teler ice-shaving bares no such infringement, so Es Teler could be named in any restaurant really.
Ok, that’s the history.
Just order this, Must Order this, when you are here. And I would choose this Es Teler over any other dessert even Ice Cendol.