The duck was tender but slightly firm, and savoury with the flavours of soy sauce and spices. A bit normal though. The first time I came on a Sunday, the queue was crazy and stretched way out of the coffeeshop. It was much more normal on this weekday morning.
Hup Seng Duck Rice ranks amongst my favourite braised duck rice stall in Singapore, and have been visiting it since – and not least in the future.
If you’re looking to satisfy a duck rice craving in a cosy neighbourhood coffeeshop, this is the place for you.
overall an enjoyable breakfast with close buddies
It’s one of Singapore’s the most popular hawker treats with roots in India, but has since evolved and been embraced in countries across Southeast Asia.
I will return for the Coin Prata for sure, and stick to it solely. Half a dozen is probably not enough.
The toast was a bit floppy and soft as well, with little crisp outside. What saved this was the fragrant and sweet kaya, with a flavour unlike anything I have tasted anywhere else.
Charcoal Traditional Toast is now my benchmark for kaya-butter toast, replacing Ah Weng Kor of the old Imbi Market in Kuala Lumpur.
I wouldn’t mind having it again if I have to wait for my prata, though it wouldn’t warrant a special visit just for it.
The spread at Serangoon BBQ & Curry 1983 is amazing. I love the comforting, home-cooked flavours of the dishes and the wide variety of options means there is definitely something for everyone. If you are a Nasi Padang lover, this is one spot to check out in Singapore.
This Shanghai Noodle has drawn my attention.
Serangoon BBQ & Curry serves nasi padang with butterfly pea rice in Sin Ming! Talk about good food with affordable price tags! Read more.
The half fried / cooked omelette was very good – runny all through, slippery and tasty with good fragrance and sweet soy sauce flavour. The sesame seeds and fried garlic bits added to the aroma. The fried rice was fragrant, spicy and grainy.
Definitely will be back for more. Nice food, comfortable environment, reasonable pricing, and soon just 5 minutes walk from Bright Hill MRT station on the Thomson - East Coast Line.
With such a wide variety offered on Caffe Zeppin Menu, there is no lack of choices. What to order? Certainly has to be Taiwanese Braised Minced Pork Rice and Pork Belly Don.
I shall be back for this and for their ban mian noodles (which going by their springy, chewy mee hoon kueh, I expect will be very nice too).
It tasted simple with a homecooked feel. I would not mind eating again if I happen to be in the vicinity.
If you are a butterfly pea enthusiast, check out our review of Simple, a hidden gem tucked within Lavender offering one-of-a-kind butterfly pea flower nasi lemak!
It is not so much for the quality of food but the industrial location vibes and the fact that there is actually a Char Chan Tang tucked in this corner here which makes it charming.
There are a few value set meals priced at $7.80 that are available for selection.
The overall package was wet, savoury and cockly. The kway teow was soft and moist, with very nice wok hei and smokiness.
The Char Kway Teow ($3) is the wet and slippery type.
Chef Kelvin also mentioned that he learned his Hong Zao Ji (Chicken with Red Glutinous Rice Wine) from his other grandmother, another dying dish that is very difficult to find. I’ll be sure to head back for that, which is only available on Friday and the weekends!
Though not the best, Shiok Shiok Noodles does serve a decent bowl of noodles.
We left the place with a satisfying stomach. Taste of Thailand just never fails to provide a tasty cuisine experience all this while.
Recommended by Miss Tam Chiak, and opened by the former head chef of Geylang Claypot. You could smell the charcoal claypot fragrance as soon as you entered the foodcourt. The claypot rice was the drier and fragrant type, with quite a bit of rice crisp. This was accompanied by moist and tender chicken, savoury Chinese sausage and a generous serving of crispy pork lard and salted fish. Nice stuff.
They also offer a host of side dishes such as Claypot Chicken in Sesame Oil ($8), Claypot Wine Chicken Soup ($10), Ginger Duck ($8), Handmade Prawn Roll ($4) and more. I enjoyed the Claypot Wine Chicken Soup. The soup was rich, with a good balance of sweetness and savouriness. I will be back to try other dishes!
Do take note that Pineapple Tarts from Pineappletarts.sg has No Preservative Added; Fully Homemade and Handmade. Each bottle contains 20 pieces of tarts. Free Delivery for orders above $100. As no preservative is used, the pineapple tarts Best Consumed within 6 weeks.
Wang Lai Bakery has arguably one of the Best Pineapple Tarts in Singapore with a traditional recipe passed down since 1968.
If you love herbal soups, you definitely do not want to miss Earth Jar Treasure.
Wellsmoocht is worth the pit stop for vegan eaters looking for something a little more than just vegan ice cream or coffee.
Recommended by SethLui.com. This was a popular one, with a 20 minute wait at lunchtime on a Sun. The sauce was balanced – spicy, lardy, vinegary and savoury. Everything else was competent – the noodles were soft and the other ingredients fresh and springy.
It is getting harder to find a really good Bak Chor Mee these days. Somehow, I still prefer the traditional type with the liver as part of its ingredients.
I enjoyed the meal here and will definitely be back!
Though Ah Sin Family Eating House is not any fancy restaurant, their dishes are your comforting homecooked dishes that will warm your heart.
Bringing a little high-end to the heartland, Mr Bucket Chocolaterie is located at the foot of an HDB block along Sin Ming Road. It stands out from its neighbours, including a paint shop, beauty parlour and kopitiam where pot-bellied uncles drink beer and smoke cigarettes all day.
Frankly, when I see this kind of char siew, you would notice a slight frown on my forehead. This kind would likely be lean and bland. Turned out they were tasty with a tenderness added with a bit of delicious fat in every bite. Pork lard was crispy although I would prefer them bigger!
Would definitely be back for the hokkien mee, although my priority would likely be the Hai Nan Shan Wanton Noodle.
