Not a bad plate of chai tow kway. I liked that there were some crusty caramelized bits on some of the edges.
Overall, this is a very hearty meal and a great rendition of nasi lemak!
ayam penyet - Rice was plain, not chicken rice. Meat from the chicken was a little dry.
Dishes recommended were the Southern French-style flaky pizza pissaladiere of Provence, the Alsatian tarte flambee made a la minute, and locally-sourced prawns marinated with French-Spanish influence and garlic, and more!
We finished with a simple chocolate cake. Cake was dense, soft and not overly sweet. Loved it for the simplicity and cream.
The place feels warm and festive, hitting the smart/casual sweet spot. You'll spot families and friends tearing through plates against a backdrop of white washed walls and stunning Parisian tiled floors.
Moussaka was also not bad, I thought I detected something like goat's cheese in it.
Delicious as the food is, the service, however, is not great right from the start.
Their paidakia was nicely grilled with respectable char marks to a medium doneness.
I’ll definitely be back for more of that curry rice goodness if I’m around the Tiong Bahru area.
Many people have their "I ate these while growing up" moments. Loo's Hainanese Curry Rice is one of mine.
Service is fast, friendly and the plating is quite nice despite the crushing lunch time crowd.
Tiong Bahru Bakery gives you even more reason to cheer this April with a 1-for-1 deal when you take away their Pain Au Chocolat ($3.50), or chocolate croissant, on Easter Sunday, 21 April 2019.
A favourite of mine, the Chocolate Almond Croissant ($4) was fluffy and crispy and layered and rich.
I don’t mind going back for a quiet brunch (for their croissant), but definitely not the weekends. Happy to know that they are opened on Monday – perfect!
I always go for the Tau Sar Pau – not cheap, but somehow extra fluffy, not too sweet, and goes well with a Cold Brew.
You can almost always count on 40 Hands to deliver a good cup of coffee, as this is what they pride themselves on. The latte art was very well done for my cup of Flat White. However, note that the coffee here is more for those who prefer it acidic.
I will definitely come back again really love the ambience of this cafe nice, cosy, comfy.
i think i only came this place once like 20+ to 30yrs ago. it is certainly a well known and popular zi char place.
The overall standards at Por Kee is above average for sure. If you are looking for a good zi char place that is centrally located, Por Kee makes a good option and is worth a try.
Dinner at Por kee was great! That's also why Por Kee is one-of my favourite cze char place!
The Hokkien fried rice was good with their cut chilli's though.
Bee hoon tasted like it was braised in a stock similar to pork trotter bee hoon. This one was lightly flavoured with fermented black beans.
This rendition without sauce was pretty good. Nice chew.
For a good bowl of Yong Tao Hu, this stall is a must try, despite the fact that there are so many other food options in Tiong Bahru.
At Tiong Bahru Yong Tao Hu, they won’t increase your stress level but forcing you to make too many decisions – you only need to choose between Yong Tao Hu Dry and Yong Tao Hu Soup.
The fish paste is very good and you will to be able to taste the difference in the texture and flavour of the fish balls.
It was a great experience to dine by the street and enjoy one of the best bak kut tehs in Singapore.
I like the balanced mild savoury sweet peppery taste and smooth viscous feel of Old Tiong Bahru Bak Kut Teh's broth.
Overall, we had a nice hearty old-fashioned meal.
It is a good spot for ice cream with the family, waffles with friends or just to experience the slo
The interior of Creamier’s outlet at Tiong Bahru is more down-to-earth, compared to the other outlets at Toa Payoh and Gillman Barracks.
Skirt & Dirt is a burger concept that differentiates itself by serving up unique burgers.
But I wasn't a fan of the rest of the burger, particularly the patty and that sweet Thousand Island-like sauce that they slathered on it.
If I had to compare the meat, I'd say that Hammee's does it better.
Great for all that cornicione.
I'll still come back for another topping though.
The cafe, a chic spot bedecked in black with a pretty little greenhouse-like nook, is wonderfully cool to hang out in the blazing heat of the afternoon sun.
I'd highly recommend a splurge on their yakitori and dons, just once and you could be sold too.
A superb recommendation by the waitress, the Bincho Style Grilled Octopus ($45), sided by a capsicum sauce, was perfectly cooked and delicious on its own.
13 reviews of Bincho at Hua Bee "I won't repeat what others have said about the unique nature of this place. If you have not been here before, you should! Dinner prices can however be a bit steep. Lunch sets are however pretty good value, so I'll…
While I thought well of their kailan stir fried with garlic, today's plate tasted a little diluted.
Obligatory greens of stir fried watercress with garlic. The flavour of their garlic stir fry was pretty good.
We filled the vegetable quota for the evening with kailan (芥兰) stir fried with garlic. Nice crunch from the savoury leafy greens. This was pretty good.
One of my favourite char siew in Singapore.
The stall has a very good policy. It allows handicap elders, pregant ladies and those carrying infants to skip the queue.
As a bonus, their chilli packed a bit of heat and was delicious.
I have to say the prawn mee at Hong Heng is pretty good and satisfying.
They normally sell out before the stated closing time of 8pm, sometimes even by late lunch. So go early to avoid disappointment.
I would recommend getting the $5 portion, which should be just enough for a big eater. Otherwise, they have $3 and $4 portions as well!
Friendly and warm service. I will return.
Every dish served at the Golden Spoon Seafood Restaurant we tried was well-executed, though there was no wow factor but we appreciate its consistency.
The restaurant serves contemporary European cuisine, catering to a gluten-free crowd and natural wines and cocktails.
It is rare that I enjoyed every dishes that I tried. I see myself going back to try out other dishes soon.
Koh Brother Pig’s Organ Soup stall began in 1955 by a pioneer hawker named Koh Kee with a secret recipe and a push cart.
One of my frequent stalls at Tiong Bahru Food Centre is Koh Brother Pig's Organ Soup. The Teochew style pig's organ soup is currently run by the 2nd and 3rd generations of Mr Koh Kee Teo who founded the stall in 1955.
