Back in India, Taco Bell was my ultimate go-to for a quick Mexican fix. Whether it was a spontaneous post-class meal or a late-night craving for crunchy tacos and cheesy quesadillas, Taco Bell always delivered (both literally and figuratively). It wasn’t just fast food; it was comfort food—a guilty pleasure that hit all the right notes. Naturally, when I moved to Singapore, I assumed I’d find a Taco Bell somewhere, ready to fill the same void. But to my shock, there was no Taco Bell in sight. I searched malls, scrolled through food delivery apps, and even Googled “Taco Bell Singapore” in a desperate attempt to uncover a hidden branch. The result? Nada. My beloved tacos, burritos, and chalupas were nowhere to be found. I was, to put it mildly, devastated. Taco Bell’s short stint in Singapore during the 1990s ended in disappointment, largely due to pricing that didn’t resonate with the local market. Left without my beloved tacos and chalupas, I set out to fill the void, unknowingly embarking on a culinary detour that would lead me to a new favorite.

After a long day at work, I was mentally winding down, already thinking about what to dabao (takeaway) on the way home. That’s when a Slack notification popped up short and cryptic from a coworker: “Dinner now – leaving in 5 – Dan Dan noodles.” Of the three phrases, only “dinner in 5” and “noodles” really registered. That was enough. I quickly hit our team's internal signal to join in (we call it “raising a hand”), and within minutes, seven of us were in the lift, heading down from the 12th floor united by a shared craving and the promise of something delicious. The Journey to Enishi: A Hidden Gem in the City The walk from our office to Enishi wasn’t long, but the anticipation made it feel like a little urban quest. Tucked away on the second floor of International Plaza at 10 Anson Road, #02-85A, it’s the kind of spot you’d miss if you weren’t specifically looking for it, right above Tanjong Pagar MRT, hidden behind an unassuming doorway beside the office tower lifts. First Impressions: A Tokyo Ramen Bar in Singapore

After immersing myself in the aromatic world of kopi, I found myself yearning to explore the tea side of Singapore's vibrant beverage scene. Enter Teh Cino, a delightful concoction that marries the robustness of black tea with the creamy sweetness of condensed milk. This drink, often characterized by its visually appealing layers, offers a unique twist to traditional tea preparations. The Art of Teh Cino Teh Cino stands out not just for its taste but also for its presentation. Typically, a glass is filled halfway with condensed milk, topped with a layer of strong black tea, creating a beautiful gradient. The drink can be enjoyed as is, allowing the drinker to experience varying sweetness levels, or stirred to blend the flavors. This method of preparation is reminiscent of the techniques used in crafting Teh Tarik (Read up about my TehTarik Piece here), another beloved local tea, where the beverage is "pulled" to achieve a frothy texture. A Taste Test: Experiencing Teh Cino My first encounter with Teh Cino was at a lively hawker centre nestled in the heart of Singapore. Served in a tall glass, the drink arrived with its signature layered aesthetic—dark tea sitting elegantly atop a pool of condensed milk. One sip in, and I was hooked. The bold, slightly bitter edge of the black tea hit first, quickly softened by the silky sweetness beneath. It was both refreshing and indulgent, making it an ideal pick-me-up for a mid-day pause or a comforting end to a hearty meal.