Restaurants in Cavan Road

1. ordinarypatrons.com
2. 2 years ago

Red Eye Smokehouse Singapore Review with pictures of menu : American BBQ & Smoked Meats, USDA beef ribs, Iberia pork, smoke chicken ...

1. rubbisheatrubbishgrow.com
2. 2 years ago

Red Eye Smokehouse is probably the best among the three American-style BBQ restaurants in Singapore.

1. smallpotatoesmakethesteaklookbigger.blogspot.com
2. 7 years ago

Buns and pickles are served on request with no additional charge. I'm pretty sure I'd like to drop by again sometime.

1. www.alexischeong.com
2. 6 years ago

Go with friends and family and I'm pretty sure you'll enjoy it.

1. www.nahmj.com
2. 6 years ago

This is another rare occasion that I fall in love with every dishes I tried.

1. therantingpanda.com
2. 6 years ago

In most aspects, the dishes at The Chinese Kitchen are quite unique in its own way, specially curated by Chef Austen.

1. yeeppi.wordpress.com
2. last year

The cake itself was a bit heavier, but the cream in the tie guan yin fujiro had a really nice and subtle tea flavour and fragrance, and was really light, fluffy and balanced. Plus it looked really pretty and instagrammable as well.

1. www.misstamchiak.com
2. 3 years ago

I really liked the vibes of Sweets Craftsman and I’m keen to try the other pastries and bakes they have.

1. jiaksimipng.wordpress.com
2. 4 years ago

Gelato Labo will be a place to be added on the to-go list for those who enjoy such flavour profiles for their ice-cream/gelato

1. thefoodchapter.blogspot.com
2. 7 years ago

T20's on my list of must return and I've got my eye on their more adventurous blueberry lamb chops and soft shell crab!

1. www.nahmj.com
2. 7 years ago

The name of the this newly opened cafe, the.twenty.cavan, is also the address of this rustic looking hipster cafe. It seems like all hipster cafe are conjugating around Jalan Besar. This is proving that Birds of a feather flock together for cafe likewise.   I visited the cafe due to the many positive feedback I …

1. www.alexischeong.com
2. 7 years ago

I do hope that the.twenty.cavan. can keep up the good work and maintain this quality of food so more people can enjoy it!

1. www.misstamchiak.com
2. 6 years ago

Albeit on the pricey side, each kueh is painstakingly and laboriously crafted out so we feel that the prices are actually pretty fair and reasonable.

1. thefoodchapter.blogspot.com
2. 7 years ago

I have a sweet spot for nonya kuehs and imagine my delight when I stumbled upon Peranakan Khek.

1. ieatishootipost.sg
2. 7 years ago

It is really good to see some of our young bakers taking on our very own local cakes and kuehs! The kuehs here are made with passion and care which you should be able to taste.

1. www.sgfoodonfoot.com
2. 6 years ago

Instead of plain Japanese rice, the chef has seasoned the rice with dashi for a more vibrant taste complementing the various ingredients of the rice bowl lunch sets.

1. therantingpanda.com
2. 6 years ago

Other than the value for money Omakase set, the main differentiating trait at Southpaw from other Japanese restaurants is the personalised and homely service by owner Roy and his tight crew. Southpaw is a pleasant surprise.

1. fundamentally-flawed.blogspot.com
2. 6 years ago

Not all of it is going to blow your mind, but congregate with your besties at this fuss-free joint and it will be pretty much a guaranteed good time.

1. www.nickblitzz.sg
2. 2 years ago

lavender, hawkerfare, sgfood, review, taiwanese food, Wen Li Taiwanese Food, 文礼台湾美食

1. eatbma.blogspot.com
2. 2 years ago

A food blog from a Singapore-based traveler

1. cavinteo.blogspot.com
2. 2 years ago

For my first visit in many years, I wouldn’t be satisfied with just hokkien mee at Golden Mile Food Centre . I walked a few rounds and decid...

1. www.chubbybotakkoala.com
2. 10 months ago

One Prawn and Co 12 Course Seafood Grill Dinner review, Omakase in a Coffee Shop Singapore, Fine Dining in A coffee Shop, Dinner Service at One Prawn

1. makankakiswithdenise.wordpress.com
2. last year

Chef Jeremy Nguee returns this week with a recommendation for excellent prawn noodles by, to quote their website, a band of young and passionate individuals determined to keep the Singaporean cult…

1. yeeppi.wordpress.com
2. last year

The soup seems to have become smoother and richer from when they were at Golden Mile, sweet, prawny, and very drinkable. Neither Singaporean nor Penang – a savoury sweet style of its own.

1. sethlui.com
2. 2 years ago

If you’re looking for a compelling argument to give pig liver a try, there’s a hawker stall you need to visit—Jin Xi Lai (Mui Siong) Minced Meat Noodle.

1. eatbma.blogspot.com
2. 2 years ago

A food blog from a Singapore-based traveler

1. eatbook.sg
2. 2 years ago

Jin Xi Lai (Mui Siong) Minced Meat Noodle, situated in Yi He Eating House, boasts a BCM recipe that’s more than 50 years old!

1. www.thewackyduo.com
2. 4 months ago

Overall, it is a decent experience. If you can't get a seat at Swee Choon Tum Sum, this is always a decent option. It opens daily and till late for Friday and Saturday.

1. www.umakemehungry.com
2. 6 months ago

No doubt that their dim sum was freshly made with traditional recipes, there are still many competitors out there for their dim sum which can be better and worth the money spent. The time we spent in the queue did not make justice to our meal here. Perhaps, it's best to make a reservation before heading down there.

1. cavinteo.blogspot.com
2. 7 months ago

This was a satisfying birthday lunch and no doubt I would be back again! Three items deserved a re-order and they shall be the Wolfberry with Mushroom Siew Mai, the Signature Hot & Spicy Dumplings and the Signature Pandan Crispy Pork Bun!

1. www.umakemehungry.com
2. 11 months ago

I wouldn't say no to this comfort bowl of childhood favourite. They are opened daily 9.30am to 5pm but closed on Wednesday. I bet you will feel the same that the queue is worth waiting for!

1. cavinteo.blogspot.com
2. 2 years ago

Someone had warned me :“don’t bother to try the sungei road laksa as the portion is really small nowadays and standard isn’t as great as bef...

1. therantingpanda.com
2. 6 years ago

Hawker food with long history is hard to come by in Singapore. If you have not yet tried Sungei Road Laksa, it is worth the trip to Jalan Besar for a taste of how Laksa is prepared and served in the past. I left feeling very satisfied.

1. eatbma.blogspot.com
2. 2 years ago

A food blog from a Singapore-based traveler

1. eatbma.blogspot.com
2. 2 years ago

A food blog from a Singapore-based traveler

1. smallpotatoesmakethesteaklookbigger.blogspot.com
2. 3 years ago

I'm not a shareholder if anyone was suspecting. I just like their food.

1. www.thewackyduo.com
2. 7 months ago

Swee Choon Tim Sum is one of Singapore's oldest Dim Sum restaurants.

1. mshannahchia.com
2. 3 years ago

Swee Choon has been one of my to go to places for supper since my clubbing days.

1. www.nickblitzz.sg
2. 3 years ago

Legendary 58-year-old Dim Sum Specialist Swee Choon Launches Its First-ever Truffle Xiao Long Bao

1. cavinteo.blogspot.com
2. 4 months ago

Fried Hokkien prawn mee used to be the main dish I ordered most frequently until my decision to restrict and severely cut down on carbohydrate intake for stuff like rice, noodle and bread.

1. www.thefooddossier.com
2. 5 months ago

YouFu Fried Hokkien Prawn Noodle YouFu Fried Hokkien Prawn Noodle by twentysomething Andre Ong couldn’t have bopped onto the scene...

1. ieatishootipost.sg
2. 3 years ago

Promising young Hokkien Mee hawker. Andre really gives his Hokkien Mee a good char before adding the stock which results in flavourful noodles which have fully absorbed the prawn stock!

1. thedeadcockroach.blogspot.com
2. last year

I love how every component in this bowl of porridge is coming together beautifully not just in terms of flavors but textures as well.

1. yeeppi.wordpress.com
2. last year

This was something I would eat very often if I stayed nearby, if not for the wait and the heat. My favourite porridge in Singapore, together with Soon Lee at Clementi.

1. www.nickblitzz.sg
2. last year

Johore Road Boon Kee Pork Porridge is located along Veerasamy Road. They specialize in Hainanese porridge and their porridge is visibly grainier and thicker than Cantonese or Teochew porridge.

1. www.nickblitzz.sg
2. 4 months ago

In the world of claypot rice, achieving the perfect rice texture is a mark of culinary excellence. Yew Chuan Claypot Rice excels in this department, ensuring that the rice maintains an impeccable texture. Say goodbye to mushy rice – here, each grain remains perfectly separate.

1. www.youtube.com
2. 2 years ago

The 19-year-old stall, specialising in chicken claypot rice, is run by a couple - Mr Pan and Mdm Tan. Rice is cooked from scratch, firstly with the gas stove...

1. johorkaki.blogspot.com
2. 3 years ago

Yew Chuan Claypot Rice is one of the most popular stalls at Golden Mile Food Centre.

1. cavinteo.blogspot.com
2. 12 months ago

Would love to be back soon! Maybe with one basket of otah and another basket of curry siew mai. And maybe more deep fried items. Plus, of course, the yummy lava buns!

1. cavinteo.blogspot.com
2. last year

I like what I had; consistency was smooth although flavor was on the bland side. What I enjoyed most was that there were plenty of ingredients inside, and the generous amount of century eggs definitely enhanced the flavor of the congee! Only thing I regretted, not adding an egg!

1. www.nickblitzz.sg
2. 2 years ago

Happy Congee, 滿粥了, porridge, jalan besar

1. www.thefooddossier.com
2. last year

An epicureanistic corollary to its 3-year-old burgeoning Cantonese tour de force of a near identical name, Jia He Grand Chinese Restaurant officially unfurled at One Farrer Hotel on 16 November...

1. jaymoylovesfood.com
2. 2 years ago

At Jia He you have to make a reservation for their Dim Sum Brunch way in advance. For us, it was 4 weeks. Is it worth it? Of course I always start with Har Gow and Siew Mai. These were pretty decen…

1. www.camemberu.com
2. 3 years ago

We got to try the Roast Duck (above): crispy skin, juicy meat and good marination. Excellent sauce. I'm tempted to come back and try the Peking duck.

1. www.ms-skinnyfat.com
2. 4 years ago

Next thing to do is to convince Chef Pang on an Antoinette breakfast kiosk concept around the island. It'll sell better than Hotcakes i bet!

1. alainlicious.com
2. 5 years ago

The refreshed line up of Antoinette’s menu include over 70% brand new offerings that are presented with the best and most authentic European favourites in a casual bistro-style.

1. www.sgfoodonfoot.com
2. 5 years ago

The seasonal Crispy Pork Belly ($28) is a favourite with pork belly cured and confit in duck fat for a day pressed to shape and fry over low heat to achieve the perfect tender consistency, well-rendered fats, and thin crisp skin.