Peter and I went to the newly opened cantonese bistro at Bugis Junction recently for dinner. SIFU is where the previous MOS Burger was. The new SIFU aims to challenge the boundaries of casual dining, elevating the quick-serve concept into a comfortable and chic sit-down café experience for customers to enjoy.
SIFU serves up their version of Cantonese classics with a local twist. There are some quite good dishes here that I’d come back for. This place is great for families, and causal meal between friends.
Let’s start off with my favourite!! This Homemade Beef Stew Rice (S$10.80) is beyond amazing. It tastes so warm, so inviting, so homely and has a taste of a mother’s love. I was on a low-carb diet and I couldn’t stop spooning beef stew and rice into my mouth! It was so good! Love the carrots, and radish in this dish too!
Another must try which I wished I had more stomach space to enjoy a little more is this SIFU Signature Baked Chicken with Shrimp Dumpling Soup Noodles ($10.80).
I have to say it’s very good value for money because there’s really a LOT going on in this humble-looking bowl of noodles. There’s the crispy slice of fried bean curd, the whole roasted chicken thigh, the shrimp dumplings, an egg and white springy bee noon. The soup was very tasty too.
The Pulled Pork Rib Chinese Style Slider is a little pricey ($4 per pc) but I really liked how the honey-marinated pork came together with the soft, fluffy bun. Like Kong Bak Pao but better because the pork isn’t fatty! The bun was soft and the meat that were pulled from their signature pork ribs, which were savoury and very flavourful.
A simple vegetable dish that I’ll order again just because it’s done the way I like it – crunchy and not overly salty. In fact, I think I’m going to try and replicate this dish at home!
I was already quite stuffed but there was dessert to be conquered.
We had a surprisingly delicious Milk Pudding (S$5.80). It had a creamy and smooth texture that would have been quite monotonous-tasting if it wasn’t for the generous topping of fine “sawdust” (finely crushed biscuits). The topping and the pudding went perfectly together and I couldn’t stop myself from eating spoon after spoon even though I was full and told myself to STOP and SHARE with the husband!! Do order this if you’re there!
In the corner of the restaurant, there also a little in-house bunnery and take away counter where they hand make soft pillow buns (香港式餐包) on the spot. Each day, the buns are baked fresh using traditional chinese styled methods of bread making. Individually handmade, each SIFU pillow bun is made using the same wrapping technique for a Xiao Long Bao to leave an air pocket cavity above the filling on its base, and giving the bun its soft bite. It takes a total of 98 mins to make each bun! :O – so much efforttttt!!
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SIFU
Bugis Junction
200 Victoria Street
#01-69
Singapore 188021