Not bad, but not terribly memorable and a bit too heavy with the thicker skin all throughout.
Apart from their specialty fried Teochew kuehs, people also return for their classic black and white carrot cake, starting from $2.50.
Yong Xiang Carrot Cake is one of at least three fried carrot cake stalls at Bendemeer Food Centre.
I like their house made sambal chili sauce as it has a sharp hot sting and there was plenty of lard which gave the sauce a distinct lardy flavour and some sweetness.
In a nutshell, if you’re feeling nostalgic and want an old school bowl of prawn noodles, do check out No Name Prawn Mee!
When it comes to which prawn mee is the best in Singapore, I’m sure we’re all ready to “throw hands” at anyone who dares contend against our favourite. Nowadays, it’s not uncommon for a bowl of prawn mee to cost a hefty S$8 or more. The fault lies in the novelty of jumbo prawns — people don’t […]
Overall, there are both hits and misses from Penguin's Kitchen.
Most of Pat’s employees are Thai so dining here definitely took me back to Bangkok for a little bit!
I think this will be my new favourite spot for Thai food.
Though the presentation of the noodles was of limited colours and dull, the taste of the seasonings and sauce was good.
Without a doubt, it is a convenient spot for me to satisfy my Bak Chor Mee craving.
Springy noodles dry-tossed in a concoction of stewed mushroom sauce and chili which make for a robust bowl of noodles.
Overall, I am glad we found this place. The BKT and steamed seafood are just superb.
Lau Ah Tee is one of the last old school Singapore bak kut teh using heritage recipe, fresh pork and stubbornly cooked in the old (read not mass produced) way.
The laksa gravy was light yet so flavourful with a strong coconut fragrance. Once you start slurping the noodles with the laksa gravy, you cannot stop. That is how good it was.
I ordered the $3.50 portion, it was served with a good portion of thick bee hoon together with fresh-tasting ingredients a piece of half-boiled egg, cockles, slices of fish cake and tau pok with a handful of beansprouts. The gravy was light with a hint of dried shrimps and coconut milk. This homely taste is quite enjoyable.
there could be another reason my laksa did not taste great
Overall, LD and I are glad that we found this Boon Tong Kee branch.
We tried the crispy roasted chicken ($26 for half). The skin of this chicken was amazingly crisp. It must have been subjected to really temperatures. The meat was slightly dry. If only it was more moist this would have been perfect.
Tutu Papa, Mr Ho’s Tutu Kueh at Bendemeer - freshly made delectable heritage steamed rice cakes with coconut grating or peanut filling
I’m also in love with how flawless each one of them looked.
Lor Mee loaded with fried pork belly.
I will definitely be back to try the fried fish lor mee, but you have to try the deep fried pork belly lor mee first!!
All at an affordable, competitive price.
Indonesia Curry Rice states its prices clearly for every item. I appreciate this as a patron because I know how much I will be paying without the need to clarify.
We were glad to find out that the food quality at Grazie Cafe retained since they still insist of making everything even the sauce from scratch. In addition, there were items that were upgraded.
Perhaps Grazie would need the time to refine their process, listen to feedback and improve on various aspects to their food to recreate that sparkle they used to have in the past.
Not the most delicious bowl of noodles but there’s something about its flavours that make it comforting.
Nevertheless, I would definitely go back to try that dish during dinner.
we will be back the next time.
Slickshots in Block 34 Whampoa West, the longest HDB block in Singapore, cool cafe for good coffee or refreshing gelato.
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
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 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...
