Sunday, March 30, 2014

Price: $
Rating: 3/5

Oasis Taiwanese Porridge Restaurant has been in business for more than 38 years. It was previously located next to the National Indoor Stadium and opposite of the old National Stadium. Recently, it has relocated to Toa Payoh Town Park which is opposite of the HDB Hub and next to the Toa Payoh Swimming Complex.  The Taiwanese Porridge has been the mainstay of the restaurant where patrons, both young and old, enjoyed the sweet potato porridge.

We had a birthday celebration at Oasis Taiwanese Porridge. At lunch time, the restaurant was already crowded with people. Throngs of people scrolling into the restaurant for lunch. We ordered their popular chye poh (preserved radish) omelette and other dishes. At the side, we also ordered the longevity buns and noodles to celebrate the birthday.

The total spending for 9 pax was SGD228.34.

Peach Buns (寿包), which symbolises longevity and health, are usually served on Chinese birthday celebrations. The steamed buns usually have bean paste fillings and painted pink to represent peaches. The texture of the bun was great and the outer layer of the bun was lightly sweet. (Food rating: 3/5)

I could taste the sweetness of the sweet potato in the porridge. The Sweet Potato Porridge (番薯粥) was light and yet delicious. The sweet potato cubes were sweet. The mouthwatering white rice grains were boiled to perfection. It was neither gluey or starchy. (Food rating: 3/5)

The Chye Poh Omelette (菜脯蛋), which was one of the restaurant's popular dishes, was the two highlights of my day. The fluffy omelette with generous portions of preserved white radish bits or chye poh (菜脯) was absolutely divine. The crunchy chye poh spread evenly in the egg mixture. The golden brown omelette had the typical smell of wok's heat that made it even more fragrant. Reminiscing it makes me salivate again. (Food rating: 4/5)

The second highlight was the Braised Duck meat with Beancurd (卤鸭豆干). I could not adequately describe how scrumptious this dish was. The tau kua or firm beancurd was well soaked into the savoury brown sauce. The duck meat was tasty too. Both the beancurd and duck meat were more delicious when eaten with the sweet potato porridge. The sweet light porridge somehow brought out the essence of the sauce. (Food rating: 4/5)

Frog legs cooked with Spring Onions (田鸡姜葱) was surprisingly delicious. The tender white meat was juicy. The sauce was great with the porridge too. Kids loved it too. (Food rating: 2.5/5)

Usually similar sauce as the frog legs cooked with Spring Onion, Deer meat cooked with Spring Onion (鹿肉姜葱) was good too. I like how the meat remained tender and juicy. (Food rating: 2.5/5)

Hmm... what should I say about the Broccoli with Scallops (西兰花带子)? I liked the scallops as it was sweet. However, I would prefer it was lightly pan fried to seal the sweetness of the seafood. Fresh vegetables were nicely blanched. Apart from all these, the food was merely normal. (Food rating: 2.5/5)

After my first taste of steamed minced pork pudding at Paradise Inn, I wanted to eat it again. So, we ordered a Salted Fish Minced Pork (咸鱼肉饼). Instead of using salted fish bits, they used a slice of salted fish and garnished the meat pudding with spring onions, red chilli and ginger. The portion was a little small but the taste was wonderful. The minced meat was tender and juicy. However, if I were to compare between Oasis and Paradise Inn, I prefer the latter. Somehow the meat pudding tasted better. Nevertheless, this meat pudding at Oasis was rather good enough. (Food rating: 3/5)

Giant Garoupa with Black Fungus (银耳蒸 龙趸片) was a disappointment. Highly recommended by their staff, we took her advice and made the order. When the fish dish was served, the meat was indeed huge but the meat was tough. It was either the chef overcooked the fish or the big fish had tougher meat originally. The only redeeming quality of the dish was the sauce which was light and savoury. (Food rating: 2/5)

Wednesday, March 26, 2014

Address: Compass Point, 1 Sengkang Square, #04-06, Singapore 545078
Price: $
Rating: 3/5

There are a couple of sushi chains in Singapore. One of them is Sakae Sushi.

Sakae Sushi, one of Singapore's household name, is  a quick-serviced conveyor belt sushi concept. It has more than 30 outlets in Singapore and has strong presence in Asia in China, Philippines, Malaysia and so on.

My family and I happened to be shopping at Compass Point. It was also dinner time. Most restaurants were already crowded and have long queue lines. Luckily, the customer turnover at Sakae Sushi was quicker and we managed to get a table in less than 30 minutes. We ordered some dishes from the menu and took sushi from the conveyor belt. We did not need to wait long to have the non-conveyor belt dishes to be served. The experience was fantastic and easy.

We spent a total amount of SGD81.12  for 4 pax. It was a delectably and sumptuous dinner. My family and I enjoyed ourselves immensely.

One of my latest favourites, Fried Salmon Skin. I ordered a serving to share. The salmon skin was crispy and lightly salted. Even my mother who dislikes fish skin enjoyed it too. It tasted like fish crackers. (Food rating: 3/5)

Kappa Maki (Cucumber Sushi) is my favourite. It is made of Japanese rice and cucumber, a good combination for vegans and non-sashimi customers. The sushi tasted yummy when eaten on its own or dipped in the Japanese sushi soy sauce. (Food rating: 2.5/5)

When I was browsing the menu, the Deep-fried Soft Shell Crab kept beckoning me to order it. I think we made the right decision to order this seafood. The meat was succulent and tasty. The seasoning was well-prepared. It had a nice savoury taste. It was just nice for sampling especially with so many other food on the table. (Food rating: 3/5)

Cold Buckwheat Noodles in chilled broth was refreshing. It is best eaten during Summer or a hot day. The serving was just nice for one person. The buckwheat noodles were cooked in al dente style and it was chewy. (Food rating: 3/5)

Pumpkin Croquette, when served, was piping hot. The pumpkin was sweet and the tempura crust was crispy and golden brown. You can definitely eat it on its own. (Food rating: 3.5/5)

Gyoza or Japanese Dumplings or Guo Tie (锅贴) were pan fried. Well, they tasted normal. (Food rating: 2.5/5)

I love Tuna Mayo. I will usually order a tuna mayo maki. This time, I ordered myself a Tuna Mayo Hand Roll. The generous serving of tuna mayo and crispy seaweed sheet were delicious. (Food rating: 3/5)

I always order a Sunshine Maki each time I patronise Sakae Sushi. The ingredients include mango, prawn, roe and Japanese rice. I liked the sweet mango slices over the sushi roll. Apparently, I felt that the size or length of the sushi had shrunk. Because of the sweet mango slices, you can just eat it on its own. (Food rating: 3/5)

Monday, March 17, 2014


Paradise Inn is located at the Marina Bay Link Mall and the basement of Marina Bay Financial Centre. It is accessible via the Downtown Line (blue), Circle Line (orange) and North-South Line (red). The restaurant serves ambrosial dishes that you will keep coming back for more.

Friday, March 14, 2014

It is my fourth visit to Hai Di Lao since last year. I always leave the restaurant satisfied and fully sated at every visit. The dining experience is a breeze and hassle-free.

I had lunch at Hai Di Lao for the first time. At 1pm, the restaurant was still crowded. Luckily, I reserved a table a week prior to my lunch with my girlfriend. While waiting for her, one of the staff offered me a plate of fruits and asked me if I would like to have a drink. Although the fruits were taken from the salad bar, it was very thoughtful of her. I was pleasantly touched by her gesture.

When my friend arrived, we ordered a double-flavored hot pot called yuan yang (鸳鸯). It comprise of the Szechuan spicy broth and chicken broth. The chicken broth was rich.

During this dining experience, I learned a number of things:
  1. Crispy fish skin into the hot pot
  2. How to make delicious dipping sauces



We ordered a wide range of food:
  • HaiDiLao Flavoured Beef (捞派滑牛肉)
  • Tofu Slices (豆腐皮)
  • Sliced bean curd (腐竹)
  • Sweet Potato Broad Noodles (红薯宽粉)
  • Golden Needle Mushroom
  • Handmade mashed shrimp
  • Chinese Cabbage
  • Pork slices
  • Deep fried fish skin
  • Quail eggs

Between the two hot pots, the beancurd skin roll tasted better with the sichuan spicy broth. 


Sliced pork


My friend taught me how to eat the chinese cabbage. She broke the vegetable into small pieces and then put into the non-spicy broth. The cabbage tasted better in the non-spicy broth.

HaiDiLao Flavoured Beef (捞派滑牛肉) was great in both broths. It remained tender even though it was in the pots for a long time.


Quail eggs


Golden Needle Mushroom


This is yet another delicious crispy fish skin. I initially thought that it was supposed to eat it on its own. However, my friend taught me something new. She broke the crispy fish skin into the non-spicy hot pot. When it was ready to serve, it looked like fish maw. It was delicious to eat this way too.

My friend made me this dipping sauce. This sauce is best dipped with food in the spicy pot. It will bring out the taste of the food.

  • Peanut Sauce
  • Hoisin Sauce
  • BBQ sauce (沙茶酱)

She made me another one which is for the non-spicy hot pot. Although I like both sauces, I prefer this to the former. Perhaps we locals just love spicy sauces. :P

  • Coriander
  • Red Chilli
  • Garlic

Address: 3D River Valley Road, #02-04, Clarke Quay, Singapore
Price: $$
Rating: 3.5/5
Service Rating: 4/5

Thursday, March 13, 2014

Address: Raffles City Shopping Centre, 252 North Bridge Road, #B1-79, Singapore 179103
Price: $

Hong Kong Sheng Kee Dessert (香港盛記甜品), a subsidiary company of Select Limited, serves primarily Hong Kong style desserts and savoury food. Located at the basement of Raffles City Shopping Centre, this outlet is always crowded. 

13 March 2014

Rating: 2/5

Address: 133 New Bridge Road, Chinatown Point, #B1-50, Singapore 059413 

After a disappointing dinner at Tamoya, we decided to have dessert to end the meal with a sweet note. However, it ended with a disaster. To summarise our dessert experience, Sheng Kee should concentrate on its specialty - desserts. The snacks and rice dishes we ordered were huge disappointments.

My thoughts - I think Sheng Kee should just concentrate on their specialty - desserts. Their desserts taste better than their food. I will consider other shops for desserts.

The entire dining experience cost is $33.30 for two.

I was disappointed with the quality of the Oriental Chicken Sausage Rice (腊味鸡饭). The presentation was very poor. The chicken meat was dry and tasteless. It looked as if it was in the steamer for many days. The waxed sausages were tasteless and lacked fragrance. I expected a reasonable standard in terms of food quality from Sheng Kee. I do not recommend you to order this. (Food rating: 1.5/5)

Osmanthus Jelly (桂花糕) is a healthy and refreshing dessert, made with osmanthus flower and wolfberries. Osmanthus flower is known to promote beautiful skin while wolfberry is believed to help improve vision. The jelly was firm and flowers were fragrant. (Food rating: 2.5/5)

Fortune Crispy Fish Skin (好运脆鱼皮) will be your misfortune. Although the fish skin was crispy, the aftertaste was very bad. The skin tasted as if they were deep fried in stale or over-used cooking oil. The crispy skins were then garnished with fishy roe and pork floss. It looked very innovative but not delicious. Forget about the crispy fish skin even if you have a strong craving for it. (Food rating: 1.5/5)

Mango Aloe Vera Sago (芒果芦荟西米露) is very normal. However, the mango 'purée' tasted very fake. It tasted veryartificial mango juice with mango cubes, aloe vera cubes and 'frog eggs'. It was a disappointment. (Food rating: 2.5/5)

Corn Custard Salted Egg (玉米奶黃包) was a new product recently launched. From the picture in the menu, it looked delicious. However, it did not look as nice as it was in the menu. The dough which I regarded very highly was flaky and not soft. The dough was easily cracked and looked as if it were over steamed. The fillings were disappointing too - tasteless. Once again, forget about ordering this, I cautioned. (Food rating: 1.5/5)


14 June 2013 

Rating: 3/5

When I was shopping at basement of Raffles City Shopping Centre, I finally got the chance to try the dessert store. Finally, I was able to find a table and have the opportunity to try out the desserts. The outlet was crowded and thus, it required some effort to attract the two hardworking service staff's attention.

I ordered myself a bowl of Lemongrass Jelly with Mango and Black Pearls, Deep-Fried Shrimp wrapped in Crispy Beancurd Skin, and Pan-fried Carrot Cake. Even though there were a lot of people, the food was served quickly. I did not need to wait long to try out their dessert and savoury items. Well, I liked the food. Not bad. :) How about you?

The Lemongrass Jelly with mango and black pearls was an interesting dessert. I loved the lemongrass jelly. It was soft and the nice lemongrass taste was uplifting. The mango bits were sweet. The generous serving of black pearls was equally great. At first, I thought I was eating grass jelly. However, the black jellies were a little too much. (Food Rating: 2.5/5)

I must say that the Pan-Fried Carrot Cake was superb. It was crispy on the outside and soft in the inside. Furthermore, the dried shrimp and also the waxed sausage bits enhanced the taste. How I wish there was chilli to eat it with. I bet that it would be divine. (Food Rating: 4/5)

The Deep-Fried Shrimp wrapped in Crispy Beancurd Skin was another savoury that I liked. The salty beancurd skin tasted great with the fresh shrimp. It was delicious! Order a serving and share with your friends. The dish was cut into six pieces. (Food Rating: 3/5)
Address: 133 New Bridge Road, Chinatown Point, B1 floor, Singapore 059413
Price: $

Brought all the way from Japan, Tamoya set up its first overseas outlet in Singapore. The Sanuki udon is hand crafted from Tamoya unique flour mixture and is served with their "golden dashi" broth. The udon restaurant has seen set up three outlets at Chinatown Point, United Square and Liang Court. 

Tamoya adopts a self-service style that allows customers to arrange the udon to their liking. Here are the steps:
  1. Choose the type of udon from the menu
  2. Choose a side menu from the counter. You may take as many sides as you wish. 
  3. Make payment for the udon and sides you have taken. However, all condiments are free of charge
  4. Add the condiments like green onions, ginger, grated radish, seaweed, and tempura to your liking
  5. Lastly, return the trays, and other cutley  to the Return Box

13 March 2014

Rating: 2/5

Previously, I had a wonderful dining experience at Tamoya. So, I decided to introduce this food joint to another friend. Unfortunately, I was very disappointed by the food quality and entire dining experience. The sides were cold and limp. How I wish that the sides were hot and tempura crispy. Worst of all, there were small flies flying around us when we ate our dinner. It was very distracting and frustrating. Although the place looked clean, I could not figure out how the flies could be flying in the restaurant.

This time, we added two new udon and sides for review. The entire experience cost us about SGD30.00.

I hope that the restaurant would improve its food quality and dining experience.  Otherwise, I may not dine the restaurant in the near future.


The dining experience with the udon was great as the standards were still maintained. The noodles were perfectly prepared and they were chewy. The broths and dipping sauce blended very well with the udon noodles.

Kake Udon
We ordered the usual Kake Udon served in rich "Golden Broth" taste. (see below for the comments).  The broth was still light and rich and the noodles are chewy.

Sanuki Udon (above) is udon noodles served in thick soya sauce. The difference between Kake Udon and Sanuki Udon is the broth. The broth for Sanuki Udon is thicker and is made from a type of dashi. This broth is richer in taste than Kake Udon. The quality for the noodles was consistent as it equally chewy as Kake Udon in hot broth. (Food rating: 3/5)

Zaru Udon is chilled Udon noodles served on a zaru, a sieve-like bamboo tray. The noodle is accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin and shoyu. I was completely blown away by this noodle dish. The udon were more chewy than the other two dishes. The dipping sauce was light but yet had a nice aroma. This was the best noodle dish among the three I have tried. (Food rating: 4/5)


It was disappointing when the quality of the sides were not consistent with the noodles. They were all cold. It was around 6.30pm when we ate our dinner at Tamoya. The sides were cold and were not crispy, particularly the tempura.

[Image above from right]: Prawn Tempura, Asparagus Tempura and Kakiage

Prawn Tempura was nicely cooked. The prawn was fresh.

Asparagus Tempura was limp and cold. It tasted normal. 

Kakiage (mixed vegetables of onions, carrots and burrock) was cold and chewy. I wished it was hot and crispy.

[Image above from right]: Sweet Potato tempura and Fried Chicken.

Fried Chicken was like Karaage Chicken. It would taste better if it were freshly prepared.

Sweet potato tempura was sweet.

[Image above from left]: Shitake Mushroom on stick, Shitake Mushroom on stick and Chikuwa Tempura

Shitake Mushroom was limp and was normal in taste.

Chikuwa Tempura is made of a fish batter. It tasted like fish ball.

21 February 2014 

Rating: 3/5

My friend and I met at Tamoya for lunch. It was a great selection. We ordered two sides and two udon noodles at around SGD18.00. I recommend that you try it too.

I chose the Kake udon noodles, chicken cutlet and assorted vegetable tempura.

Kake Udon is Tamoya's most popular udon. The udon noodles was smooth and chewy. The golden broth was light and absolutely delicious. The portion was just nice for one person. (Food rating: 4/5)

Assorted Vegetables Tempura is a great choice. The tempura had sweet caramelized onions, green peppers, sweet potato, and egg plant. The tempura was freshly prepared and I did not taste stale oil at all. The onions were so sweet. It is appetizing. (Food rating: 4/5)

The chicken cutlet was not made of minced meat. Instead, it was in chunks like the whole piece of food. The cutlet was nicely marinated. (Food rating: 3.5/5)

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