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Lina Confectionery & Trading @ Bukit Merah


Mention Lina and those who know, know. And those who don't, still don't. Infact it was only recently that I realized this multi generational brand, spanning 30 years  and specializing in handmade Indonesian kueh. All the confectionery and kueh kueh are traditionally hand-made using the finest ingredients and the best part is yet to be - quantities are very limited, the shutters are closed once they sell out daily.


Steam Lapis

Visually the colours are dull and there is a lingering sweetness to this that may be unpleasant for some.


Kueh Salat

I like how smooth the kaya is, except the glutionous rice was savoury, strangely.


Bika Ambon

Typically bika ambons are a hits and misses for me. If it is not too sweet, it's too oily.


Onde Onde

My favourite of the lot of kuehs, the skin was slightly thicker but so fragrant and the explosion of gula Melaka was a nice sweet finish.


Kueh Dadar

The gula melaka soaked coconut is the key in this delightful treat.


Kaya Cake

I mistook this for steamed egg cake, regardless it's flavor, I enjoyed the cake nonetheless.

Ang Ku Kueh
Peanut, Green Bean, Yam, Salted Green Bean

This was what they are famous for and for its limited quantities, this was well worth the wait. Did I already mention this is a second visit to score these precious kuehs. Paper thin skin draped around a mould of delicious fillings.

Lina Confectionery and Trading

Block 124 Bukit Merah Lane 1
#01-138 Singapore 150124

Big Sake Bar @ Concorde Skyline

~Invited Session~


Big Sake Bar is a hole in wall, unassuming izakaya that is big on food, service, and sakes. With a large selection of 40 different types of sakes and whiskeys, diners can be guaranteed of a happy night ahead.

Omakase menu $88 nett is available for dinner from Mondays to Sundays, 6-11pm and with advanced reservations only.


This looks a lot like the izakayas in Japan.


Best seats in the house.

Century Egg Tofu

The egg tofu is painstakingly made by Chef Andy and topped with an all time favourite century egg sauce and sprinkled with tempura bits. Texturally very pleasing and most importantly, so tasty!


Spot them sashimi platters being prepared!

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Sashimi Platter


I like how the usual suspects are presented yet in an unpredictable manner. Normally I get salmon, tuna, tuna belly if I pay enough and sword fish. My salmon was torched beautifully leaving a charred fragrance, prawn, sword fish and mackerel.


Wagyu Beef Sirloin

Sliced thin, the marbling of the beef renders this tender and melt in the mouth.


Chef torches his meats a fair bit and it was therapeutic watching him in action.


Wagyu Beef Maki

The handrolls I've eaten are usually plump and almost spilling over with ingredients, this was a skinny version with an extra crispy seaweed wrap with fluffy rice and that precious portion of torched wagyu.


Negitoro Don


Served with a raw quail's egg, this gave a creamy finish to my minced tuna rice bowl. If only portions can be bigger, this would be a definite must order on their ala carte menu!


A somewhat not so expected sushi platter with seasonal items and that fried prawn head is umami maximum with its crunchy exterior and rich flavor.


And these briney fish roe orbs.


Asari Miso Soup packed with plump clams is a very reason why I shun instant miso soups.


Yuzu Icecream


A tokkuri of guest's choice of saka is available at a supplement of $20. Diners get a choice of Toyo Bijin, Nabeshima "Pink Label" or Karakuchi Ki-ippon.


I am already tempted to return for their highly raved after Aburi Hotate and their range of sakes! Speak with Daniel, one of their co-owners for a recommendation or two!


Their humble sake list.

I love how they definitely lived up to their big on food, service and sake mantra plus the whole vibe of the place is unpretentious and welcoming. More late night hangouts here for sure and if it helps, they are also on Entertainer! Psst, always reserve because this place is getting big with their regulars too.

Big Sake Bar
Concorde Skyline

Tamoya Udon @ Liang Court

~Invited Session~


Udon know how understated the noodles are, until you've tried them. Pun intended. Tamoya Udon hails from Japan and is the brainchild of Tamotsu Kurokawa, a winner on the Japanese cooking show TV Champion.


Done fast food style with counters and food gets served in a matter of minutes upon ordering.


Orders are prepared almost immediately and I got to witness my udon order.



These fried appetizers were tempting enough to warrant a revisit just for them! I've got my eye on those giant crab meat sticks.



Their food guarantee.


My surprise find includes this condiments corner that is clearly customized for our local palette.


My obvious choices.

Their new menu additions will be launched on 14 November and this will appeal to diners who favour their noodles dry and strong flavoured!


Oooh-mami Udon ($10.80)
XO Sauce, Dried Sakura Ebi, Spring Onions, Bonito Flakes


Umami indeed with this incredibly fragrant number. I love how the xo sauce and sakura ebi had such a party of flavours. Not for the faint hearted indeed, this ranks tops for me in terms of flavor profile.


I love how the colours are blended after tossing and mixing.



Triple Egg Udon ($9.80)
Tobiko, Mentaiko, Tamago, Butter


Egg, glorious eggs. Spot the trio of mentaiko, flying fish roe and onsen egg.


Sold on mentaiko, seriously I have not eaten anything bad with cod roe and it does not look like its luck will end its run anytime soon.


Fried Onion Udon ($8.80)
Spring Onion Oil, Spring Onions, Onions, Shallots


Somehow this reminds me of bak chor mee.


Inspired by the Shanghainese 葱油, this udon dish has such generous lashes of the oil, it is an ultimate treat for 葱油 fans.


Pesto Udon ($8.80)
Pesto, Minced Pork


My least favourite of the quad, somehow pesto does not marry well with the udon, somehow pesto goes better with pasta and salads.


Prawn Tempura ($3, 2 pieces)

Tempura always gets me tempted and the crab sticks in particular were so delicious looking!


Beef Sukiyaki Udon ($13.80)


Rainy day solutions but this was a tad too sweet for me.

Their udon packs a bite and that makes it really addictive to continuously slurp till the oodle ends. While soup udon is typically better for rainy days, I actually like their dry version better.

Tamoya Udon

177 River Valley Road #01-32 Liang Court 1F