Nice and minimalist decor, with a not bad Mentaiko Shrimp Burger, serving up a chunky, prawny and springy patty, and a thick layer of rich mentaiko. Latte’s good too, smooth and slightly woody.
SYIP Luzerne cafe review with pictures of food menu with prices, Luzerne building Singapore Hiap Huat, kaya butter French toast, coffee
The Place SYIP first opened last June in Farrer Park and was instantly a hit in the neighbourhood with its minimalist space and soothing aesthetics. The popular café which was started by a pair of …
Recommended by Eatbook.sg, from those behind King of Fried Rice. The Mentai Pork Cutlet was slightly oily, but came with a generous offering of rich and umami torched mentaiko sauce.
If you are a fan of Lester Li’s King of Fried Rice, you need to check out their new brand – MentaiKing. No prizes for guessing that this new outlet focuses on Mentaiko dishes.
it's chee cheong fun i would be checking out although i read online that one recommendation was to pair the chee cheong fun with bee hoon from the same stall!
The stall was in a seriously sleepy coffeeshop. The old school soup was 清甜 and full of 古早味. Very good clear pork rib soup with an intoxicating and pure sweetness. The prawns, though small, were fresh, bouncy and sweet, while the pork ribs were tender and tasty. Noodles were standard stuff. Very nice nostalgic stuff.
The noodle from kolo mee was a bit like instant noodle; dry, slightly on the heavy side with the tendency to stick together. Minced meat was palatable although not impressionable to warrant a higher price tag as compared to the wanton mee. Char siew was tasty and i know for a fact i could get the same char siew with wanton mee. It's not hard to know my stand on this battle between kolo and wanton mee!
Needless to say, yes. Try this if you love glutinous rice.
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...
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.
The kueh lapis sagu had a very restrained and balanced sweetness, as well as a refined coconut milk fragrance. The lemper ayam was very nice, having a very wholesome savouriness with perfectly sticky and savoury glutinous rice and chicken. Takeaway only.
Great place to find some authentic Indonesian kuehs and dishes made with a lot of passion!
Makan House by Ollella is a good hangout with good espresso coffee and authentic Indonesian fare.
For someone who is not a Ban Mian eater, I am genuinely impressed by the delicious Ban Mian at Hui Wei Chilli Ban Mian. Head here for your Ban Mian craving, no regrets!
The Mee Hoon Kueh is, dare I say, one of my favourites in Singapore. I would recommend ordering their dry noodles, just so you can try their famous chilli.
A food blog from a Singapore-based traveler
88 Hong Kong Roast Meat Specialist Lavender Street Review with pictures of menu with prices char siew, roast pork, roast duck, noodles ...
A mixed bag on the Char Siew, but the Siew Yoke is a must though!
Let’s just say 88 Hong Kong Roast Meat Specialist is worth trying without the horrendous queue and if you happen to be in the vicinity. Overall, I still prefer Roast Paradise for a similar comparison.
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.
One of the few places with the choice of duck drumstick. As expected, the braised duck was tender and well braised, plus expertly chopped. The rice was fragrant, and the braising sauce was layered and herbal with a nice sweet flavour underpinning the whole dish.
Cheok Kee Braised Duck Helmed by a certain Mr Ong, three-decade-old Cheok Kee Braised Duck (祝记卤鸭) started out at Old Airport Road c...
So if you love the food here, be sure to tell Mr Ong—he might just keep operating the stall longer than he says he will.
The interior features brick walls, wood-paneled ceilings, and soft chandelier light fixtures reminisce of the castle while chairs decorated with colorful stag prints are matched with long wooden tables. Does it make you feel like you're at Hogwarts?
They provide costume and other props for you to take photo and instagram it.
When food was served, the magical experience diminished as none except the Goblet of Fire drink offers the feel. We surely hope they will add on more of the fantasy experience in the dishes too.
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.
Although Dignity Kitchen main mission is a social enterprise, the food serves here are of a good standard. They are also tasty and generous with their portion.
It takes some patience to eat here but your patience will be rewarded by good food. I will definitely return for more. We pay for our meals anonymously.