The fries were really crispy outside and fluffy inside, and nicely salted. The burger patty had a coarse grind and was quite beefy, and the whole burger was slightly moist, smoky but had insufficient sauce to bind it altogether.
Recommended by Johor Kaki. Hanoi-style pho. Clear, light, slightly oily and sweetish salty broth with a very subtle meat flavour, and coriander and spring onions to lift the flavour. The pho was silky and slippery, and chicken tender and flavourful. Not bad.
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.
Yam cake with yam bits and yammy cream with a subtle sweetness.
I was a teenager once and remember how my stomach was an almost bottomless pit. Hence, with both my niece and nephew going into the teen pha...
A food blog from a Singapore-based traveler
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...
Overall, it was an enjoyable 1-hour session and it helps me to understand more about the King of Fruits!!
Attend DurianBB 榴莲宝宝 Master Class by Grand Master Dato Paul Mak to learn all about durians.
The cost of all the ingredients add up quickly though, so you really have to edit your choices when you eat there. The lu rou fan was just competent though, and I could have gone with or without it.