Before and After - fascinating that we managed to cleaned everything up! Although the atmosphere and environment weren't as nice and comfortable as Sum Dim Sum, the dim sum here were actually pretty good. Would be back again; hopefully with my parents to try other signature dim sum at Dim Sum Haus Sg !
Dim Sum Haus in Jalan Besar. Check out their Seasonal Menu!
The Japanese dumpling, is a twist to the usual spicy wantons. Nice and of a good sized but I prefer the original sauce for that spicy kick.
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.
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.
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!
A food blog from a Singapore-based traveler
I'm not a shareholder if anyone was suspecting. I just like their food.
Swee Choon Tim Sum is one of Singapore's oldest Dim Sum restaurants.
Swee Choon has been one of my to go to places for supper since my clubbing days.
Legendary 58-year-old Dim Sum Specialist Swee Choon Launches Its First-ever Truffle Xiao Long Bao
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!
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!
Happy Congee, 滿粥了, porridge, jalan besar
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!
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.
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.
Spice Brasserie at PARKROYAL on Kitchener Road has reopened its doors and we are all ready for their Christmas buffet.
亚洲街头美食任点自助餐只在周末推出，星期六与星期日午餐，星期五至星期日晚餐，每人$58。
I always like the buffet offered by Spice Brasserie. Since now it is ala carte format, it is even better. Sit back, order and eat.
The hotel was re-opened in 2012 with a re-design done by Tiah Nan Chyuan and his team from local design firm, FARM.
We are not a big fan of the decor and atmosphere of Enjoy Eating House and Bar @ Jalan Besar. However, the food we tried were enjoyable. The menu is fairly extensive and prices are reasonable.
Overall, good prices for these bar food and efficiently prompt delivery service.
Since everything is handmade here, there is only so much they can produce in one day. Now that you know, if you want these laborious work of love, you have to make the effort to come early for it.
Considering the price, its real value for money, especially its beef balls!
One amazing thing about Singapore is that people are passionate about food and that results in a high concentration of eateries; many of whi...
In my memory of Pek Kio hawker centre, the most famous stall had to be the prawn noodle (soup) manned by a no-nonsense auntie but in my rece...
Michelin Guide Hong Kong Style Chee Cheong Fun. If you are in Pek Kio Market & Food Centre, you will notice the few stalls that will alway have a continuous stream of queue in front of their stall and Pin Wei Hong Kong Style Chee Cheong Fun is just one of them.
Pin Wei is selling Hong Kong Style Chee Cheong Fun that is freshly made on the spot in front of the customers' eyes.
There is no GST and service charge applicable. If you planning to come over, be prepare to queue for at least an hour. They only accept walk-ins now.
If you are in the vicinity, and have a Bak Kut Teh craving, Jia Bin is worth a try.
Thankfully the years of Michelin stardom do not seem to have adversely affected the appeal of the Singapore Michelin Star Hawker Bak Chor Mee. The thought of long queues was the reason we had not visited them in a while. It seems that the situation is not too bad during off-peak hours.
This Teochew-style pork noodle was started from a pushcart in 1932 before moving into a coffee shop in 1939 at Hill Street then moved to Mar...
This was the bak chor mee of the one Michelin star fame. The sauce here tasted just right, with a balanced tartness and savouriness. There was care taken with every ingredient, such that everything tasted great, including the meatballs which were outstanding in terms of texture and freshness.
Their food ordering system felt out of place. There was no physical menu and we were asked to browse what they had via their website.
An absolute cannot-miss, the Signature Char Siew ($18 for 300gm) was decadent, sinful, and all kinds of delicious. Sticky, luscious, melty, it was redolent of honeyed nuance and smoky char.
The restaurant also carries a respectable range of ciders and ales for diners to complement their meal with.
If I do go back, I would just go for the Mushroom Bak Chor Mee which is supposedly their signature.
A stall that caught my eyes is Toa Payoh 93 Soon Kueh with their handmade traditional kueh.
The roast duck has a crispy skin, with firm meat but may be slightly dry in my opinion.
Definitely worth many return visits despite its location.
When it’s good, they are the best sio bak in Singapore, and perhaps the best char siew. But when it’s bad, it’s disappointing.
I am so happy that they have the option of white rice here which I gladly opt for over yam rice. There is a healthy portion of duck meat on the rice all drenched in sauce with herbal notes.
The braising sauce was still sticky, tasty and layered, but something was missing. While the braised duck was still fairly tender and moist, it seemed to be sliced just that bit thicker compared to South Buona Vista, which made for a more chewy bite.
I would recommend to dine-in instead for a better dining experience.
The mutton meat and ribs were just slightly gamey, fragrant and seriously fall off the bone tender, but with that bit of nice chewiness. The ribs had that slight bit of fattiness for additional flavour and texture. Good stuff, just a bit gentler and probably less oily than the sup kambing I remember from Commonwealth Drive.
A family business established since 1955, the stall specialises in Soup Kambing (mutton soup). Currently jointly operated by second generation Mr Hajamaideen...
Brain, tongue or penis in your soup? We don’t usually associate these parts with food, but at Haji M Abdul Razak, these dishes are what keeps people coming b...
On the whole, the food is lighter than elsewhere, and are suitable for older folks. Parents and grandparents may appreciate it.
The dishes lean towards a mix of Sichuan and Cantonese fares at this branch, and it is one Chinese restaurant to check out in Farrer Park.
餐馆环境提升，菜单上也做出调整。
Ng Ah Sio BKT restaurant is one of the best known bak kut teh brands in Singapore. Its Rangoon Road BKT restaurant is also one of the tidiest. This is the place to go for Teochew style pork ribs soup in a comfortable setting.
We like the stewed pork trotter because the skin, fat and meat were tender and juicy with mild savoury sweet flavours.
Even though I am not a big fan of Bak Kut Teh, I enjoyed Ng Ah Sio Bak Teh. Personally, I think it is the best so far.
Michelle pledged to drive over with more makan kaki when she returns from her Scandinavian tour. Driving, feasting and feeding her wanderlust – the line between work and play is enviably fuzzy for her. I remarked to Michelle that her passions have truly taken her the delicious distance.
A decent plate of Malaysian-style Nasi Lemak to try in McNair Road within a modern looking coffeeshop. It is more expensive than what you get at hawker centres, but it makes up for its finer presentation and portion. You also get to try old school flavour laksa from Laksa Labo within the same coffeeshop.
The ayam berempah quite fragrant, tender inside and crispy outside, but the leg was slightly unmeaty and pink. The rice was lightly fragrant of coconut and pandan, fluffy and moist, and the sambal was really spicy and had a real kick. The eggs, ikan bilis and nuts was average. Overall above average, but I won’t crave it.
