“Kitchen! More chips please!” shouted the man serving us. At 12 o’clock, its crowd was busier than ever. A new eatery has sprung up in the quieter end of Northbridge near my former workplace. From the outside it just looks sensational. Its monotone interior of black and white is very modern and inviting. More importantly, the prices are quite affordable for the gourmet salads and roasts that looked rather healthy. For between $12-14 you could get a meat of the bain-marie with 2 sides which includes a variety of salad and chips!
But can the food sitting under the scorching food lamp maintain delicious as the restaurant serves crowds of different times? That was what my ex-colleagues and I were about to find out.
The chicken schnitzel ($12.50) topped with gravy came with a side of chips and steamed vegetables. For me the chicken was just yummy. It was still crunchy and its batter was more than just flour. It had various herbs which made it a tantalizing bite. The chips were pedestrian and for most parts could do with an extra pinch of salt. As for the steamed vegetables, the cauliflower florets and carrots were cooked spot on but the broccoli flowers were very mushy. To the extent that my friends felt that it was squirting out buttery fluid.
We also had another one called the Peri Peri Nice Chicken.
The chicken here was a little below par compared to the schnitzel. I suspect that the chicken was a little over-roasted and having it sit under the heat lamp for so long only meant that it was still cooking while waiting to be eaten. The sides we choice were similar to the one we had with the schnitzel.
The pulled beef with chips and Greek salad.
This one had decent consistency, not melt in your mouth but still soft and tender. But for me, one of the beauties of pull pork is how the meat absorbs all the lovely juices and marinade that it is cooked in. This one here could do definitely with more flavor.
Looking at the food on the bain-marie. It was all a little bit of a hit and a miss. I loved the schnitzel but desired less of the Peri-Peri Chicken. As for the pulled beef, that would probably fit better on the $9.50 roll option done with philly cheese, salt n’ pepper. We also ordered a crispy pork belly which was actually pretty damn good. But then, why would I eat here again if it is like any other take away? That is because it is not like any other take-away. 
As my friends and I were dissatisfied with the options on the bain-marie, we decided to call something else to share. This time around, we ordered a $17 open-steak sandwich from the kitchen. Here it was simple. You get a delicious and hearty slab of scotch fillet cooked to medium with crispy bacon. Definitely one of the crispiest in town. Caramelised onions and barbecue sauce finished the sandwich with a bang. Chips came out warmer as the lunch crowd had dispersed and we were one the last groups left. From this humble sandwich, we all agreed that things are better when made fresh from the kitchen, not things cooked prior and left out to dry. With a range of burgers and food cooked fresh to order like the steak sandwich, chicken parmi and salmon, the premium paid over the typical lunch fare is definitely worth the extra buck!
For this reason alone, if you work in Northbridge but find crossing over to the city too much of a hassle, drop by The Cutting Board Eat House to try their food! But beware, Jus Burgers is just around the corner. I have not found many burgers that can beat Jus Burgers.
WenY
Coarsely diced beef marinated in salt, pepper, lemon juice and olive oil served with crispy bread. In the first instance, a spoonful on the edge of the crispy bread felt sufficient. It was tasty but only very subtle. But the second round came a little mundane. It needed more flavoring. Maybe more lemon, salt and a hint of sugar. Would not mine some heat too. Sounds a little Viet/Thai/Mod Jap but it needed something. Beef was mildly tender but this was not your typical beef tartar. 
This for me was where my sensations were heightened. I was elated. The sauce was flavorsome with just the right amount of acidity. I cannot distinguish all the seasonings but it worked. With the boss bringing in some extra bread to mop up the yummy sauce, it was right on the dollar. I loved this. The meatballs were soft and could break apart if not spooned gently, but I could care less. This was spot on!
One of the most popular Mac n Cheese in town comes from Merrywell many would say. I am a big fan of Merrywell too. But when it comes to their bite sized Mac n Cheese, it was their HP Sauce which I loved. Here though, the chunky Mac n Cheese was served with none. But I get it. Who needs a sauce when the fillings were already so yummy. It was salty, and cheesy with a crisp outside. It was really good. In comparison, I would have to say that this makes the Mac n Cheese in Merrywell taste a little bland! I also suspect they might have used a combination of cheeses!
Beef ribs are probably one of the most gifted parts of a cow. When cooked properly, it literally falls off the bone and its meat, to die for. Just imagine a beautiful melt full of flavor from that perfect braise. Here, it was exactly that. So tender it would fall off the bone under its own weight. It was its usual fatty self which means I had to cut away huge portions of fat or risk ending my night prematurely full from the lard. Chopped coriander splashed across a diagonal was a smart herb move which complemented the beef well. The side of carrots cooked in quality thick diced pancetta gave it an extremely good flavor which together with the caramelization, brought us to heaven. But BEWARE that this is bloody sickening if eaten alone yet perfect when shared. This lovely ribs brings me back to my trip to Cantina 663 last year! See it here 
Here, it was cooked perfectly. The middle was dark red in color and it just looks spectacular when arranged the way Ace Pizza does it. However, we lamented the cut. None of us had eaten this part of the beef before and obviously without research, we jumped right in assuming that it would be tender. But it was not :(! It was tough but surprisingly flavorful. I guess that might be its only consolation. No second time for this one unfortunately!
That neon. Does Ace Pizza qualify?When I think of pizza, I think stretchy mozzarella, delicious toppings, and a crust to die for. All the beautiful things a pizza has to offer. We had two pizzas to share that night. The pig lovers which was a continuation with my love affair for the meat and the other was a neutral preference, the fungi magico. Do not worry, no magic mushrooms involved.
So where do I start? Ok, first things first. 
My preference for doughnuts has always been the good old deep fried ones. Served warm, preferably, it should be fluffy and soft. For a Tiramisu filling, fragrant and decadent but more on the sweet side instead of the mature liquor laced ones. How were the ones here? In terms of texture, it was a little denser than what I would have liked but definitely one notch better than the ones at 
The finely diced meatball was all rave in my mouth. But the little surprise was the finely diced “laksa leaf” or “bunga kantan” which gives it a lovely fragrant. To finish, a delicious Panang curry. Yummy!
While the savory-sweet sauce caught our taste buds, it was the perfectly cooked moist yolk that made us happy. This was easily XL’s favourite. Even fishman and Yv thought it tasted fantastic. The marvels of basic things!
Red Opium’s Ceviche of Salmon!
Yv’s favourite for the night was the duck curry. I once commented that it lacked sauce and clearly it did not go unnoticed. Here, the sauce was plentiful. Just the way I liked my curries to be. Duck meat was roasted spot on and was still tender. So nice it was! But where tenderness was concerned, the perfectly cooked beef Masaman was also a table favourite with fishman calling it the dish of the day. Now, if only the potatoes had another 15 minutes or so, it would have been soft through. On the other hand, the deconstructed green curry was not so popular around the table. Its curry was flawless but something about the fish did not quite appeal @@! 
Red Opium was a great host that night. The food was good and it was not priced to kill. With 8 mains, 6 appetizers, 7 soups and rice, the bill cost around 40pp with the entertainment card shaving a couple of bucks off the bill. Even without, it would still be less than $50pp. It was really filling and everyone enjoyed it. Owner Penny was her usual friendly stuff and had a good laugh at my very un-Thai Thai friend who does not do spicy or seafood. Good stuff ;)!