The food was ______. Filled in the Blank had the answer.
- Grace
- Jul 31
- 3 min read
It was crowded when we got there, a white crystallite-looking cave nestled in the bowels of the hotel lobby of Citadines Connect City Centre. Surprisingly, no queue.
After being seated near the counter, right under a low-lit curve of textured white walls, we let out several oohs and ahhs about their cave-like interior design (a marvel on its own, tbh).
Then we got down to business!
We have LeAnn to thank for today's recommendation. We were at Filled In the Blank to try the wildly-raved Alfredo Chee Chong Fan, which she saw on TikTok. Fair enough, I said. Alfredo Chee Chong Fan sounds very unique, and we love a good fusion Singaporean fare.
We’d just been talking about how hard it is to fuse anything Singaporean. Local food is so bold and stubborn; fusion partners either have to be bold enough to stand their ground, or humble enough to lift it up. So when we heard about Alfredo Chee Chong Fan, we thought,
Hmmm. That’s actually pretty clever. Alfredo feels like the creamy, “white” version of our classic black sweet sauce…
I ordered the Mee Siam ($9.60), after spying a few people digging into bowls around us. Tricia ordered the Curry Chicken Cutlet ($10.60) and LeAnn, of course, ordered the Alfredo Chee Chong Fan ($9.60).
Cue the trumpets: the Alfredo Chee Chong Fan arrived wearing a glorious crown of golden "fish strings", lowkey looking like Dahfa dried fish fillet but crispier, more golden, and with a richer, pleasant fish taste. The texture was satisfyingly crunchy, a nice contrast to the silky rice rolls. Nestled in the middle of this golden nest was a perfectly gooey onsen egg. One bite in: it did not disappoint.
The Alfredo sauce was creamy and rich. No sickly sweetness, just smooth texture and full-bodied flavour. It paired well with the rice rolls. We even added a small dollop of curry to the mix, and raved about how it tasted like a Rosé-Curry (?) That combo was unexpected and delicious. Yep, it's a unique dish all right. A must-try for sure.
On to the Mee Siam (soup). Overall, it leaned a little sweet for our taste. Later, we realised the dry version was actually the one that had won more hearts.
As for the Curry Chicken Cutlet, we were expecting something along the lines of Scissors Curry Rice: you know, that thick, gooey, Chinese-style curry. But what arrived was a bold, rich Indian-style curry instead. At first, we were surprised... until we saw that pratas were also an option instead of rice. Then it clicked a little for us.
For drinks, we got a Pandan Kaya Iced Latte ($3.60), a Teh Cloud ($6), and a Milo Hor Ka Sai Float ($8.60).
Ngl, the Pandan Kaya Iced Latte wowed us all. Mild, fragrant, and unmistakably kaya + pandan... like sipping your kaya toast breakfast. Tricia said it reminded her of a Filipino dessert called Buko Pandan Salad... we'd have to try it and take notes for next time.
Finally, the Hor Ka Sai Float. Honestly, if Hor Ka Sai Float were a person, they'd be strong and aggressive, with just a peekaboo sweet side (the ice cream). Tricia said the coffee overpowered the Milo a little too much, but the vanilla ice cream helped balance it out. It didn't have much of a Milo flavour, but it worked as a strong, sweet pick-me-up.
Other notable mentions (which we didn't try): Their toast series, where they use traditional toasts (those commonly used for kaya toasts) but with unconventional toppings:
Curry Egg Toast with Ham & Cheese
Pistachio Toast
Crème Brûlée French Toast
Our closing thoughts:
We came for the Alfredo Chee Chong Fan, but we stayed for the vibes. The space is cosy, the food clever, and the drinks quirky enough to remember. If you’re in town and looking for a unique café that serves Singaporean-Western fusion food... this could be it.
Location: Filled in The Blank, 182 Clemenceau Ave, #01-02 The Citadines, Singapore 239923
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