The Soondubu Jjigae (SS12.90), comprising soft tofu, wobbly egg tofu, enoki mushroom, shiitake mushroom, fishcake, kimchi and egg, arrived in a dolsot with trivet that was scalding to the touch. It packed a lot of heat, so that I kept reaching for my glass of yuja chilsung cider, yet at the same time it was so moreish that I, someone who is not adept at handling spicy food, was poised between comfort as well as sanity, and self-inflicted, tongue-incinerating pain. I chose the latter: The stew was just too good to let Raven have the lion’s share. Reminiscent of zhajiangmian (minced pork noodles), the Jajangmyeon (S$10.90) tasted better than it looked, the noodles smothered in a potently-salty fermented black soybean paste. Supplanting the pork were potato, radish and shreds of Japanese cucumber. I did find myself yearning for the meat, or something seasoned to go with the noodles.
Service at The Boneless Kitchen was prompt, then again we had dinner at four in the afternoon, and on a Sunday, Tai Seng was almost a ghost town. The Boneless Kitchen offers such palatable meals with uncompromising flavours that I think eating here should not just be a last-ditch effort to diet before a milestone event, but a periodic affair.
nedla does not receive any compensation for its food reviews; all visits made are incognito.
The Boneless Kitchen
Address: 1 Irving Place, Commerze @ Irving #01-31, 369546
Opening Hours: Closed on Mondays
Tuesdays to Sundays 12pm to 9pm