The opening of Ajumma’s Korean Restaurant at Bukit Panjang Plaza is definitely great news for those who are staying in the west of Singapore.
Texture wise, Ah Mah’s Castella was not as soft as chiffon and yet not as hard as pound. It was a Goldilocks golden ratio, and it reminded me when I first had Uncle Tetsu or Miki Ojisan’s Cheesecakes, except this time the eggs took centre stage and the cheese taking a back seat.
Texture wise, Ah Mah’s Castella was not as soft as chiffon and yet not as hard as pound.
Always one of my favorite dining places under the J. Peppperdine Group; I am glad it is still aroound, with consistent standard.
If you want that, good for you. Me, I think a return to slightly more austere roots is good too. I’ll happily go back – albeit to try another sort of noodles.
We like the quality and the taste of Yuan Cha bubble tea. We think they should do well. And I hope they will come to town soon. Lastly, it would be fabulous if they does offer delivery.
Tai Cheong Bakery is home to some of Singapore’s best Hong Kong-style egg tarts, and now, they have announced a move to the West.
Good news for those of you who are staying in the West of Singapore!
My favorite is the silverfish fritter. The tiny fishes are like little flavor bombs that release bursts of savoriness as you bite upon each one.
Overall, there are quite a few breakfast options in Ga-Hock. Having said that, Roasted Meat Noodles will not be my priority choice as I preferred other food there over this.
Popular Cze Char Place
Hainanese run Kopitiams, alongside their coffee and cuisine have a strong “foodhold” in one of Singapore’s yummiest neighbourhoods.
kaya toast was great, reminiscence of older times, thick soft bread and nice kaya with butter.
Overall, I find that this concept of offering a variety of Hainanese food in the food court is pretty interesting. It gives the diner a fresh experience and a one-stop-shop to enjoy the food.
The rustic ambience makes it a charming spot to take a breather from the hustle and bustle of life. A big monsoon drain with the sound of flowing water (no foul smell!) and a huge Bodhi tree (with songs from the caged birds) completes the experience.
Very fresh tasting prata, hot off the pan, with a nice floury fragrance, some crispy areas and edges, and soft eggy parts. All this was set in a nice kampong like environment opposite Mindef.
Though busy, the service from the team remain friendly and it left me a comfortable impression. The place is layback and I do not mind revisiting it.
I don’t have a doubt that vegetarian food can taste amazing and many restaurants can attest to that.
With the friendly service and variety of food, it is most likely I will be back again for other kinds of vegetarian selection.
Nan Yang Dao specializes in Malaysian Food and offers an extensive array of delectable dishes on its menu.
Personally going down to Bukit Panjang for the umpteenth times all for a bowl of Ke Kou Mian but in agony as they were either closed or sold out. And finally, I went early in the morning and got a taste of the so called famous bowl of noodle among the Bukit Panjang Estate.
Buckaroo had since ceased operations and our visit was to patronize Red Lantern Live Seafood Restaurant, which received rave reviews from the Great Kon and his recommendation would be the lobster porridge!
Standard stuff, with quite tender and slightly fatty char siew and sio bak.
In fact, I like this char siew for its tenderness and chewiness.
Nice, thick and caramelly brown sugar milk. Nice.
The onigiri was grilled nicely – crispy outside, savoury and creamy with the mentaiko and scallop. Good snack.
I definitely can taste the difference that this makes in the food, and I appreciate the care they have for customers’ enjoyment.
Overall, a very decent family-suitable dining experience, and I didn't feel thirsty after the meal. I would be glad to return fornother items such as the Claypot Beef Horfun or Claypot Scallops & Clams Congee.
The pork in the Tokachi Pork Oyako Don was tender but quite normal, and the accompanying sauce was sweet but came in such quantity that the rice became a pao fan. The egg was soft and slippery, and not bad.
Tastewise, it is flavorful though some may find it on the saltier side. Fortunately, the coriander I added helps to cut through the richness.
