Restaurants in Foch Road

1. foodiefc.blogspot.com
2. 3 years ago

At least the dumpling was decent, big in size and had a crunchy bite. The star of the dish was really the noodles with the special sauce. Not too sure that it is worth the $5 price tag.

1. hungry-spot.blogspot.com
2. 5 years ago

The dumplings, I must admit is one of the best I have had with any Wanton Mee.

1. therantingpanda.com
2. 5 years ago

A resounding yes. Some may dispute if it is worthy of the long wait, but at least for me, the wanton noodles is a taste I am fond of.

1. eatbma.blogspot.com
2. last year

A food blog from a Singapore-based traveler

1. faerieimps.blogspot.com
2. 3 years ago

A Chinese chap chye (羅漢齋) that was super light on fermented tofu, and bok choy, plus a small plate of steamed minced meat with salted fish made it a filling meal.

1. hazeldiary.com
2. 4 years ago

I would recommend here for a bowl of homely and comforting Pig’s Organ Soup 猪什汤 in Singapore. It is best to have it during rainy days too. They are on online delivery platform as well.

1. cavinteo.blogspot.com
2. 3 years ago

Lavender Food Square was one of my favorite makan places before it was demolished to make way for the 16-storey ARC 380 commercial building.

1. www.allaboutceil.com
2. 3 years ago

My dining companion said, "I prefer the Hokkien Fried Dai Loke Mee to Yu Kong Hor."

1. www.nickblitzz.sg
2. 3 years ago

The Moonlight hor fun was served with a raw egg on top, tossed in a black savory sauce, and pork lard.

1. www.thewackyduo.com
2. last year

One may need to order a larger selection of BBQ dishes to enjoy that setup. Nevertheless, the BBQ Pork Belly alone made our visit worthwhile, leaving us eager to return and explore the rest of their BBQ menu.

1. eatbma.blogspot.com
2. 3 years ago

A food blog from a Singapore-based traveler

1. eatbma.blogspot.com
2. 3 years ago

I'm really surprised that such a glorious dish isn't better known.

1. eatbook.sg
2. 4 years ago

With its economical price point, generous and fresh seafood, as well as a hearty seafood broth, the seafood pao fan at San Pin can easily qualify as comfort food in my book.

1. eatbma.blogspot.com
2. 4 years ago

I liked this one better than King of Pao Fan, as the fish was better here, and they also provided cilantro.

1. www.misstamchiak.com
2. 4 years ago

If you are craving for a rich yet affordable bowl of seafood heaven prepared by pro chefs, San Pin Seafood Soup Pao Fan is the place you have got to visit.

1. cavinteo.blogspot.com
2. 3 years ago

I knew there was an Old Rochor Beancurd shop at Hoa Nam Building along Jalan Besar and frequently bypass by the shop whenever I visit the ne...

1. eatbma.blogspot.com
2. 3 years ago

A food blog from a Singapore-based traveler

1. www.umakemehungry.com
2. 8 months ago

With the increasing number of Taiwanese Cafe in Singapore, 8 Degrees is one of the popular ones among us to go to for authentic Taiwanese Food. The place is easily located as they are just located beside the popular Cheng Mun Chee Kee Pig Organ Soup.

1. eatbook.sg
2. 5 years ago

The Tipsy Wolves certainly matches up to the standards set by more high-SES restaurants.

1. thehungrybunnie.blogspot.com
2. 7 years ago

Perhaps the inordinately slow kitchen killed our appetite, or perhaps we ordered the wrong dishes, but we didn't think the food here was particularly outstanding to warrant a crowd. There were a couple of delectable dishes, but most were pedestrian, entirely unmemorable affairs.

1. www.misstamchiak.com
2. 7 years ago

Their bestsellers include the Wagyu Beef Don and Mentaiko Salmon Don which we tried.

1. www.allaboutceil.com
2. 8 years ago

Though the overall taste was far from 'Oishi' but the stall is only less than a month old, they still need time to fine-tune as well as to make the improvement. I would just give it another go but not too soon.

1. 2simplelives.com
2. 8 years ago

Overall, the donburi here is good and will not burn a hole in your pocket. Definitely a place to satisfy my frequent donburi fix.

1. sethlui.com
2. 3 years ago

If you’re looking for a compelling argument to give pig liver a try, there’s a hawker stall you need to visit—Jin Xi Lai (Mui Siong) Minced Meat Noodle.

1. eatbma.blogspot.com
2. 3 years ago

A food blog from a Singapore-based traveler

1. eatbook.sg
2. 3 years ago

Jin Xi Lai (Mui Siong) Minced Meat Noodle, situated in Yi He Eating House, boasts a BCM recipe that’s more than 50 years old!

1. www.umakemehungry.com
2. 2 years ago

I wouldn't say no to this comfort bowl of childhood favourite. They are opened daily 9.30am to 5pm but closed on Wednesday. I bet you will feel the same that the queue is worth waiting for!

1. cavinteo.blogspot.com
2. 3 years ago

Someone had warned me :“don’t bother to try the sungei road laksa as the portion is really small nowadays and standard isn’t as great as bef...

1. therantingpanda.com
2. 7 years ago

Hawker food with long history is hard to come by in Singapore. If you have not yet tried Sungei Road Laksa, it is worth the trip to Jalan Besar for a taste of how Laksa is prepared and served in the past. I left feeling very satisfied.

1. cavinteo.blogspot.com
2. 10 months ago

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 !

1. www.umakemehungry.com
2. 11 months ago

Dim Sum Haus in Jalan Besar. Check out their Seasonal Menu!

1. purple-eats.blogspot.com
2. 4 years ago

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.

1. www.thewackyduo.com
2. 12 months ago

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.

1. www.umakemehungry.com
2. last year

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.

1. cavinteo.blogspot.com
2. last year

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!

1. eatbma.blogspot.com
2. 3 years ago

A food blog from a Singapore-based traveler

1. eatbma.blogspot.com
2. 3 years ago

A food blog from a Singapore-based traveler

1. smallpotatoesmakethesteaklookbigger.blogspot.com
2. 3 years ago

I'm not a shareholder if anyone was suspecting. I just like their food.

1. www.umakemehungry.com
2. 8 months ago

My favourite bowl of Pork Porridge in Singapore.

1. thedeadcockroach.blogspot.com
2. 2 years ago

I love how every component in this bowl of porridge is coming together beautifully not just in terms of flavors but textures as well.

1. yeeppi.wordpress.com
2. 2 years ago

This was something I would eat very often if I stayed nearby, if not for the wait and the heat. My favourite porridge in Singapore, together with Soon Lee at Clementi.

1. www.thewackyduo.com
2. last year

Swee Choon Tim Sum is one of Singapore's oldest Dim Sum restaurants.

1. mshannahchia.com
2. 3 years ago

Swee Choon has been one of my to go to places for supper since my clubbing days.

1. www.nickblitzz.sg
2. 4 years ago

Legendary 58-year-old Dim Sum Specialist Swee Choon Launches Its First-ever Truffle Xiao Long Bao

1. cavinteo.blogspot.com
2. 2 years ago

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!

1. cavinteo.blogspot.com
2. 2 years ago

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!

1. www.nickblitzz.sg
2. 3 years ago

Happy Congee, 滿粥了, porridge, jalan besar