Sunday, May 31, 2015

A Teochew cuisine, Kway Chap (果汁) served broad, flat rice noodles in a soup with pig offal / innards, beancurd, fried beancurd, preserved salted vegetables, braised boiled eggs, fish cakes and duck meat.

At the Kovan-Hougang Food Centre and Market, you will find a stall named A1 Kway Chap and Duck Rice. You will be amazed the long line of people queuing for the delicious, mouthwatering noodles mix. You may order either a set meal or ala carte depending on your preference. If you are not into innards, you may order side dishes like duck meat, egg, beancurd, and fish cakes. It is not necessary to order innards for this meal.

Since my last trip to A1, I am glad to have found this stall. The dining experience remained consistently enjoyable. The total amount was less than SGD15.

We ordered a set meal for two, which included the pig's innards, braised egg, fried beancurd and duck meat. The skin was chewy and full of collagen. The innards, particularly the intestines, were very well cleaned and did not leave a smelly and bitter aftertaste. The fried beancurd was soaked in the delicious broth for hours, which its aromatic fragrance had infused the beancurd. The duck meat was surprisingly delicious - tender, fragrant and appetising. The highlight of the entire meal was the chilli sauce mixed with lime juice, which was both spicy and sour, giving the food the extra oomph. (Food rating: 4/5)

The flat broad noodles were firm and chewy in the dark soy broth. The bowl of noodles were then garnished with fried shallots and Chinese coriander. The portion was just nice to accompany the side dishes. 

AddressBlk 209, #01-15, Hougang Street 21, Singapore 530209
Price: $
Rating: 4/5
Stuffness Level (How full you are): 4/5

Saturday, May 30, 2015

Located in the financial district of the city, you can find high-end restaurants; you can also find cheaper alternatives such as the food courts and cafes. I am fortunate to be able to find affordable, yet delicious food in the central business district of Singapore. 

There is a cafe called Old Chang Kee at the Golden Shoe Complex where you can have good food at affordable prices. It started its business selling fritters such as curry puffs, fish balls, squid, yam cakes and many more. The business slowly evolved to offer more food options such as catering and lunch bento sets for working professionals. Started from a small stall in a coffeeshop, Old Chang Kee has amassed 80 outlets around Singapore for more than 50 years. 

My first meal at Old Chang Kee @ Golden Shoe Complex was the Sesame Chicken with steamed white rice. It was my colleague who brought us to the cafe for lunch. I had the curry chicken with french loaves, Beef Stew and finally Chicken Chop with steamed rice at subsequent visits. 

Each meal cost SGD4.90, which was very affordable in the city centre. At SGD10, 6.80, you could have a set with main and a can drink. At some places, a similar meal might cost more than SGD10.

The chicken chop was one of the best mains offered at the cafe. The chicken fillet was succulent and the outer layer was crispy. The tomato with mixed vegetables sauce was a little sour yet still enjoyable. What I did not like about the chop was that it had an oily aftertaste. After a couple of mouthfuls, the chicken chop gave me a greasy sick feeling that you could not eat it anymore. The tomato sauce was not able to mask that greasy sick feeling. (Food rating: 2.5/5)

Beef Stew with mini baguettes / french loaves was served differently from the menu. The menu displayed a bread bowls with the beef stew. However, I was served with a plate of beef stews and two loaves of mini baguettes. The beef stew was diluted and the beef chunks was tough. Only the carrots and potatoes in the stew tasted the best. As for the mini baguettes, it had an unpleasant flavour which you know that it was not freshly prepared or baked. Despite the stale bread taste, the crew staff baked the baguettes very well. The crust was crispy and the inside was soft and porous. (Food rating: 2/5)

Curry Chicken with steamed rice was a very popular dish at Old Chang Kee. It is always sold out despite our multiple trips to the cafe. Being able to have a plate of curry chicken with steamed rice was like striking lottery. Just like a Nonya style Curry Chicken, the gravy was rich with coconut milk. The chicken was tender and in huge chunks. I ordered the curry chicken with steamed rice at that time. The rich aromatic fragrance from the curry was alluring. Without hesitation, I drizzled the gravy into the rice and mixed them together. The spicy curry and the rice were scrumptious. The chicken chunks were tender. And then, I finally understood why they were always sold out. (Food rating: 4/5)

Sesame Oil Chicken with steamed rice is a homely cooked food that was also one of the staple food for new mothers. A simple dish, the sesame oil chicken was cooked with shiitake mushrooms, sesame oil and ginger. The dish was diluted, which I felt that it could be richer, and less spicy from the ginger strips. The small precious portion of the acah (or spicy preserved cucumber with carrots) was priceless. The achar definitely whetted my appetite. (Food rating: 3.5/5)

Address: Golden Shoe Complex, 50 Market Street, #01-27, Singapore 048940
Rating: 3/5
Price: $
Stuffness Level (How full you are): 4/5 for each main

Friday, May 29, 2015


Roasted Chicken with potato salad and coleslaw (half) $16.00

Classic Paini $9 roasted Chicken Ham Tomati Lettuce  lettuce  cheddar cheese and mayonnaise

Saturday, May 23, 2015

Kueh Pie Tee is a popular Peranakan food in Singapore and Malaysia. The Peranakan cuisine has been described as a combination of Malay, Chinese and other unique blends. Peranakans are descendants of early Chinese immigrants who settled in the Malay Archipelago and British Malaya. Kueh is the Malay term as cake. Pie Tie is a thin crispy tart shell. The shell is usually filled with  braised turnips and carrot shreds, and topped with crushed peanuts and hard boiled egg bits. The Kueh Pie Tee is a perfect hors d'oeuvre for parties or family gatherings. I loved the braised turnips and carrots. At Ah Pa Rojak, the braised turnip mixture was perfect - the turnips and carrots were "crisp-tender" and the taste was sweet and savoury. The crispy pie tee or "top hat", braised turnip mixture with all the toppings were an impeccable combination, leading to gustatory sensation. (Food rating: 3.5/5)

Popiah (薄餅) is a Hokkien/Teochew-style fresh spring roll in Singapore. The soft, thin paper-like popiah skin is made from wheat flour. It is an excellent hors d'oeuvre when you host parties at home. The sweet bean sauce, minced garlic (optional) and chilli (optional) are spread on the thin popiah skin. The braised turnips mixture, (identical to the ones used in Kueh Pie Tee), lettuce, egg, bean sprouts are added on the skin and rolled into a log shape. At Ah Pa Rojak, the popiah skin was thick. The size of the popiah skin might be big that resulted two layers of the skin wrapped around the ingredients. The braised turnip mixture was delicious and crisp-tender. When I compare Ah Pa Rojak with Qiji, the latter is still my favourite. (Food rating: 3/5)

Rojak is a popular traditional salad in Singapore. Rojak is a Malay word for mixture. The salad usually comprises fresh fruits and vegetables that mixes with prawn paste, sugar, lime juice, chilli and water. At Ah Pa Rojak, the Rojak mix includes cucumbers, pineapple cubes, turnips and fried dough fritters (you tiao). The salad is then generously sprinkled with roasted crushed peanuts that brought out the you will find cucumbers, pineapple, and dough fritters (you tiao). The salad is then generously drizzled with roasted crushed peanuts. (Food rating: 3/5)

Address: Suntec City, #B1, 3 Temasek Boulevard, SIngapore 018983
Price: $
Rating: 3/5
Stuffness Level (How full you are): 3/5

Friday, May 22, 2015


I stumbled upon Oriental Chinese Restaurant (东方美食) while searching for another Chinese restaurant recommended by a friend in Chinatown. This popular restaurant was crowded with people enjoying themselves. I ordered a couple of favorite dishes such as beef skewers, noodles, etc. 

Beef and Mutton Skewers (羊肉串 牛肉串), priced at SGD1 each, was surprisingly tender, succulent and delicious. Served in big chunks, these meat skewers chunks were definitely value for money. Marinated with cumin, the spice added a nutty and peppery flavour to the meat skewers. They are great appetisers before the main dishes.  (Food rating: 3.5/5)

Fried Transparent Vermicelli with minced meat (肉沫炒粉条) was a absolute delight. At SGD8, you were served with a large plate of noodles, which will be great for 2-3 pax. Made from mung beans, the noodles turned transparent or clear when cooked. I loved the noodles most which had a chewy, smooth texture. (Food rating: 3/5)

Spicy cucumber and golden mushroom salad (黄瓜拌金针菇) was refreshing and equally good as the Ma La Tofu Skin Salad (麻辣豆腐丝) at Jin De Lai. The golden mushrooms, cucumber shreds and Chinese coriander were mixed with with minced garlic, vinegar, salt, sugar and sesame oil. I love that refreshing salad that whetted your appetite. At SGD5, it was highly recommended. (Food rating: 4/5)

At SGD12.80, you will have a big plate of Chicken with Chilli (辣子鸡). A well-known Sichuan-style Chinese dish, it consist of marinated, deep-fried chicken cubes stired-fried with garlic, ginger and chilli peppers. I was amazed how the the dish could be so delicious. There was a very nice fragrance, which really made salivate. The marinated chicken cubes remained tender despite being deep-fried. I recommend that you could try it too. (Food rating: 3.5/5)

The Big Plate Chicken with noodles (大盘鸡加面) came in a extra large portion that I highly recommend to share. At SGD16.80, the dish was good for at least four persons. However, the taste was very different from the one I had at Jin De Lai - a similar restaurant at Boat Quay. Both were delicious in their own unique way but I preferred the latter. The chicken cubes were tender and tasted delicious with the spicy sauce. Beware that the dish was very spicy. (Food rating: 3/5)

Address: Oriental Chinese Restaurant, 195 New Bridge Rd, Singapore 059425
Price: $
Rating: 3.5/5
Stuffness Level (How full you are): 4.5/5

Wednesday, May 20, 2015

You may have eaten Japanese sushi on conveyor belts. But, have you tried dining at a Japanese restaurant with a "Shinkansen Bullet Train" or "Formula One car" travelling on a track above the main conveyor belt?

My friend brought me to Genki Sushi Restaurant, where it adopts not only fast food delivery, fresh management and integrated ordering system. I was fascinated when my food was delivered by the cute "Shinkansen bullet train" or "Formula One car". This unique delivery was not only a refreshing concept; it also ensured the freshest sushi is served on the conveyor belt. Each train or car carried four plates of food. When our food was served, the train/car will travel fast, slow down upon reaching my table and give out an alert to announce that the food has arrived. Once I unloaded the food, I will press a button to return the train/car back to the kitchen for the next order. 

What impressed me was how the food was served when ordered. Unlike other Japanese restaurants that put the food on a conveyor belt and diners will pick up the plate they want to eat, I felt that I am assured the freshest and tastiest food.

We spent SGD50 and we had a good and fun experience.

I felt that this was an interesting fusion sushi. The soft shell crab wrap was a blend of Japanese and Vietnamese cuisine. The soft shell crab and lettuce was wrapped with Vietnamese rice paper wrappers. It was then drizzled with the aromatic sesame sauce. It was a refreshing idea and the sushi was delicious. (Food rating: 3/5)

Agedashi Tofu tasted normal. Instead of serving hot tofu, we were served with lukewarm tofu. The sweet tentsuyu broth which was made of dashi, mirin and soy sauce was light and flavourful. (Food rating: 2.5/5)

Chicken Teriyaki Don was surprisingly delicious. The steamed rice was chewy and grainy. The chicken meat was tender and succulent and the sweet teriyaki sauce was just nice. With this combination, this rice dish was appetising and I enjoyed immensely. (Food rating: 3/5)

[Clockwise direction] 
(1) Kappa Maki (cucumber sushi), though it looked simple, was very fragrant. Besides the chewy white rice, the sushi was drizzled with white sesame seeds, which added to the fragrance. The crispy seaweed evidently proved that the food was freshly prepared upon order request. It was so fragrant that we ordered two plates. (Food rating: 3/5)

(2) Lobster Salad
(3) Chawanmushi with crab meat
(4) Tuna Salad

The Lobster Salad was served with chunks of meat mixed with mayo and wasabi. Because of the mixture, I could not confirm if it was really lobster meat. The texture of the meat tasted real, definitely not the texture of the crab stick. The seaweed wrapped around the rice and lobster mix was crispy. It was delicious that we ordered two servings of the sushi. (Food rating: 3/5)

Chawanmushi with crab meat was actually made of steamed egg custard with crab meat. Comparing with the Chawanmushi I ate at Hide Yamamoto, I felt that they are almost the same. The crab meat were real. As you continued, you would find Japanese fish cakes, shrimps and mushrooms in the cup of steamed egg custard. I enjoyed this appetiser immensely. (Food rating: 3/5)

Finally, the Tuna Salad was normal. Though the sushi was freshly prepared, the tuna mix had a generous portion of minced onions, which I did not really enjoy. (Food rating: 2.5/5)

The "Shinkansen Bullet Train" brought our food.

We ordered using the iPad which integrated with the kitchen. 

Address: Chinatown Point, #02-33, 133 New Bridge Road, Singapore 059413
Price: $
Rating: 3/5
Stuffness Level (How full you are): 4.5/5

Monday, May 18, 2015


With a strong belief of ending a meal with something sweet, I would always buy sweets such as cakes, be it my favourite brands like Glace, or new brands. This time, I bought an assortment of cakes from Rive Gauche - a brand that I have yet tried.

Sunday, May 17, 2015

Chicken Satay with Peanut sauce, priced at SGD7.90, had an ambrosial flavour. The Chicken cubes were big, tender and savoury that you may eat it on its own. When dipped in the peanut sauce, the satay or skewered Chicken was heavenly. It was a perfect combination. (Food rating: 3.5/5)
Chicken Hot Pot (公鸡煲) was served with tender chicken chunks in a hot famous broth. The broth when served was rich and spicy.

After having Chinese food for the last two weeks, I decided to have something different.  At Lau Pat Sat, there are quite a number of Indian and Indian vegetable food outlets. I tried a naan set from another Indian food stall - Thirypathi Ayya (Stall No. 59) in the market. 

At SGD7, the set includes two vegetable side dishes, two chicken pieces, two slices of naans and a bowl of curry sauce. The naans, though served hot, was mildly sour. The curry on the other hand was very spicy. The tandoori chicken was tender but lacked something, which I could not point it out. The other chicken piece was a little tender but it had a lot of spices in it. What I liked most was the vegetable dishes. I love the masala potatoes and long beans. Both side dishes were freshly prepared.

Two vegetable sides were freshly prepared. I loved the masala potatoes best. The naans, however, had a mild sour taste. I am not sure if the original naan is supposed to be sour.

Naan Set came with two meat - both tender but lacked something, which I was not able to point out.

Address: Lau Pat Sat Festical Market, 18 Raffles Quay, Singapore 048582
Price: $
Rating: 2.5/5
Stuffness Level (How full you are): 4/5

Aburi Iberian Pork Toroniku is roasted Iberian Pork Cheek. Iberian Pork or the black-footed pig is a new trend in Singapore. Its flavour and texture were like no other - delicate, hazel-nutty that with melt-in-your-mouth marble fats. These pork cheeks were very nicely roasted with a thin glace of sauce brushed atop the meat. I had a superb time savouring the ambrosial pork cheeks. At SGD 15, it is definitely worth it. (Food rating: 4.5/5)

Toroniku-Pao is made of melting pork cheek meat with Teriyaki Sauce. Just like the Aburi Iberian Pork Toroniku, the pork cheek dissipated in my mouth with barely a chew. The meat was tender and juicy. Wrapped between the steamed buns with teriyaki sauce and lettuce, it was like having the Teriyaki Chicken burger from Mos Burger. The only difference was the steamed bun that brought out the ambrosial flavour perfectly. I enjoyed this SGD4 burger immensely. I had this Toroniku-Pao two years ago and I am still amazed how it remained so delicious. (Food rating: 4.5/5)

The Hiyashi Chuka was a cold noodle dish served with fresh ingredients like cucumber strips, pork slices, crab stick strips, egg, etc. At SGD 15, it was a big plate of noodles, which could be shared. I loved the texture of the noodles - chewy and cold. The sauce had a tinge of sourness that brought out its light refreshing flavour. I remembered having this superb cold noodles two years ago. I was amazed again by its ambrosial taste and consistency. (Food rating: 4/5)

I also ordered a Tokusen Toroniku Ramen in Kara Miso broth. The noodles were served with roasted Pork Cheeks, which were valuable parts of the pig. Served daily in limited quantity, we were fortunate to be able to have it during dinner time. The noodles were consistent - chewy and delicious. As for the broth, it was very rich and spicy at the same time that gave us a sense of satisfaction. The pork cheeks were absolutely delicious. I enjoyed the bowl of noodles immensely - a scrumptious meal. (Food rating: 4/5)

All in all, we spent SGD71.80 for two persons. The meal was so delicious that I would definitely come back again. A definite must-try!

Address: 6 Eu Tong Sen Street, #02-76, The Central, Singapore 059817
Price: $
Rating: 4/5
Stuffness Level (How full you are): 4/5

Saturday, May 16, 2015

Imagine that you are in the Central Business District where food is always expensive, you want to have great food at affordable places. Where should you go? How about considering the China Square Food Centre at Prudential Tower? The food court, though small, offers a good variety of food, from Japanese sushi to noodles to Indian food, to noodles to economical rice. 

I had wanton noodles at Noodle King. The noodle stall seems popular as the queue was never ending. At SGD4.50, you will get a decent portion of noodles with a bowl of wontons. 

The noodles were a little chewy but they could be better. The BBQ roasted meat slices were normal. The greens were freshly blanched. On top of the noodles, there was also a piece of deep fried fish dumpling. The deep fried fish dumpling was the highlight of the entire dish. More importantly, the dumpling was freshly cooked. The wontons in the soup, however, was normal. 

As a meal, it is pretty decent and the portion was great for the hungry. At SGD4.50, it is really affordable.

Located in Far East Square, you will find a food place that sells Nasi Padang and Nasi Bryani. The Chamber is a good place for lunch with affordable food. 

Nasi Padang is the Malay version of Chinese economical rice or the American version where you select the dishes and pay by the weight of the lunch box.  Nasi Padang originated from Padang, Indonesia, which consist of steamed white rice and a wide variety of meat and vegetable dishes.  Nasi Padang in Singapore-style has been described as healthier choices by blending healthier choices such as less salt and more vegetable dishes.  

The Nasi Bryani is a mixed rice dish originated from the Indian Subcontinent. It was prepared with spices, rice, meat and vegetables. Twice I have been there, I ordered Nasi Padang. I usually ordered one meat and two vegetables dishes. 

Priced at SGD5.50, I ordered one meat dish and two vegetable side dishes. In the Central Business District, it is good to find affordable food in the vicinity. I love the sambal anchovies with roasted peanuts. The fragrance from the deep fried anchovies were delicious. the dish was both sweet and spicy at the same time. (Food rating: 3.5/5)

The Beef Rendang is an Indonesian dish with beef slides simmered for hours with spices. The beef cubes were a little tough and the gravy lacked an ingredient, which I count not identify. The rendang also lacked fragrance despite the thick coconut milk. (Food rating: 2.5/5)

The sambal long beans with beancurd was delectable. The beancurd cubes were well-mixed with the sambal. The only disappointment was that the long beans were too raw. Separating the long beans, the sambal dish was delicious. (Food rating: 2.5/5)

Priced at SGD4.50, I ordered one meat dish - Beef Rendang, one vegetable dish - sambal beancurd with long beans and fish crackers. 

Address: The Chamber, 134 Amoy St, Singapore 049963
Price: $
Rating: 2.5/5
Stuffness Level (How full you are): 3.5/5

Tuesday, May 12, 2015

Founded in 1978, Pullman Bakery (previously named Tachihara Bakery) set up it first overseas outlet in Singapore. Located at Millennia Walk, it offers a wide variety of delicious pastries and breads.

The breads and pastries were almost sold out each time I was there. I loved the Milk France from the bakery. It was like chicken soup for the soul. It will not only satisfies your hunger; it will also calms your spirit. 

Priced at SGD1.80 each, the Milk France was approximately a foot long baguette with fragrant custard butter in the middle. The baguette was cut open on the long side and then generously spread with custard-like jam. It smelled like milk, butter and sugar - buttery and sweet at the same time. When cold, you can always heat it up in the oven. You will then have a hot crispy baguette with soft bread inside with mouthwatering custard spread. It was heavenly and ambrosial. (Food rating: 4.5/5)

Address: Millennia Walk, #01-96/98, 9 Raffles Boulevard, Singapore 039596
Rating: 4.5/5
Price: $
Stuffness Level (How full you are): 3/5

Monday, May 11, 2015

If you have read my posts on Jin De Lai Zhong Hua La Mian restaurant (金德来中华拉面), you will notice how much I loved their food.
Recently, I was very disappointed with the restaurant. The once-delicious and unforgettable spicy noodles like the big plate chicken (大盘鸡) and Oil Splashed Noodles (油泼扯面) were now forgettable. The texture and taste of noodles have changed. The noodles now were soggy and limp. The chef might have been replaced that caused the drastic change.

I used to have the urge to dine at the restaurant every week. Now, I did not even want to consider this.


Cafe-hopping is the new trend in Singapore. The emergence of cafe hopping is implicitly due to the evolution of new and more focused social media networks such as Instagram and Burpple, where individuals boasts about where they have been.

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