泰好吃 - Thai Hao Chi Mookata. There was no way i could stomach another morsel although i did take the advice from one of the staff that i should make a reservation if i would like to visit in the future!
Nice sweet tau cheo sauce. Crispy and moist beancurd. Nice and comforting.
The soup was rich and umami savoury-sweet from the pork bones and prawn heads, very drinkable and easily finished. The noodles were soft and with some bite, the braised pork ribs was fatty, tender and flavourful, and the big prawns springy and sweet.
A food blog from a Singapore-based traveler
Serving luxurious prawn noodles, their take on Pao Fan, and Lok Lok along the foodie stretch at Upper Thompson, there is something for everyone!
With the opening of Springleaf MRT station, it’s a given that many people would take the opportunity to travel and try the many eateries in ...
Old school braised duck rice, with tender, moist and subtly flavoured duck meat with some bite, soft tau gwa, and not quite yammy but savoury yam rice.
When I first saw the name of the restaurant, the thing that came to mind was caveman since a wild man could only be a caveman if he is any w...
户外设有啤酒角落，气氛休闲，而且停车免费。餐馆主打南洋风味的家常菜式
A specialty for good reason, the Deep Fried Pork Belly with Fermented Beancurd ($16 for small) was superb: it was flavourful, crispy and luscious.
Overall, it was a sumptuous CNY meal from TFK.
Thus Coffee review - lunch at popular cafe at Upper Thomson with pictures of menu with prices and restaurant interior , food ...
I will definitely recommend people staying in the area to drop by if you haven't to check out their F&B.
The prices are pretty high, especially considering it is located at an ulu location, but the food is great, head and shoulders above other cafes’. Definitely appreciate the effort put into the food. An enjoyable experience.
will certainly come again if nearby.
so overall the dishes were pretty ok la…
A good zhi char place with many well executed dishes and an excellent rendition of Singapore chili crab. Pricing is competitive too.
Overall, Plum Village is the place to go if you want to experience Hakka food in Singapore. The food is tasty, pocket friendly but cooked with heart. We enjoy all the dishes here and we hope to dine here again before they close. Cheers!!
Plum Village Hakka Restaurant Review (梅村酒家)Upper Thomson Singapore with pictures of menu, abacus seeds, yong tau fu, braised pork ...
The food has that rustic home cook feel to it and the place just oozes with old school vibes.
A That friend came over to Singapore for a vacation last week and being a good host; we had been bringing him to a number of dining establis...
my love for the lobster porridge at Orchid Live Seafood is well known among my peers and people who know me well would be aware my food reviews are hardly affected by the "environment". Taste matters more than anything.
Orchid Live Seafood is located amidst a lush green vegetable farm, and tucked away from the hustle and bustle of the city.
The soft radish cubes are fried with their home-made chili (if you opt for spiciness) and chye poh over a large skillet pan before beaten egg was added. Held together by the layer of egg, its exterior was fried to a smokey crisp without being oily.
I am keen to try the fried carrot cake with prawns next time round, so I guess I need to be back again!
The carrot cake here refers to steamed cakes made from rice flour, water and daikon (white radish, which in Chinese, is also referred to as carrot), wok-fried with eggs, garlic, chye poh (preserved radish) and other seasonings to create a hot, savoury snack.
Service was almost like in HK, somewhat indifferent. Instant noodles was well… instant noodles, with an interesting savoury satay beef that was more five spice beef sauce than nutty satay sauce.
Overall, it was one of the best HK café experiences that we have had in Singapore. LD gave the Chicken Chop Rice two thumbs up, while I enjoy the Beef Ball Brisket Horfun and Satay Beef Instant Noodle.
Friends Cafe HK serves up authentic Hong Kong Cha Chaan Teng delights at affordable prices at Springside Walk. Read more.
The meat ball was really a fish meat ball – it had a very good flavour and slight springiness, together with a nice uneven handmade texture. Everything else, including the her giao and fishcake were standard.
Thankfully, the two aunties manning the kitchen were fast workers and I got my food — with all ingredients accounted for — in less than ten minutes.
Jing Ji is a nice place for fish ball noodles that is good in every department - noodle, sauce, fish ball, liver and the savoury sweet soup too.
Very complex and layered braising sauce, with slight sweetness and savouriness and fragrance from various spices. The duck was quite tender and the skin gelatinous, both with some bite. Interesting plate.
Don’t even doubt it, you will definitely see me joining the queue again for some Seng Huat Duck Rice.
Overall, Seng Huat Duck Rice serves up a great tasting plate of duck rice, which is also extremely value for money!
lala beehoon tasty ..i like don signature crab’s prawn lala better though
The lala beehoon and claypot live Soon Hock are definitely worth a try.
Stir fry noodles in a dark sauce with fresh prawns, sliced pork, and Chinese cabbage topped with signature pork lard and belacan chili
The KL Dai Lok Mee is a signature here, given the head chef once opened a KL Hokkien Mee stall.
Suki-Suki Thai Hot Pot offers a considerably large selection of good quality meat, vegetables, and meatballs from their regular buffet.
Any talk about wanton noodle 10-20 years ago would eventually lead to Kok Kee Wanton Noodle, back when it had only one stall and located at the now-demolished Lavender Food Square.
JUMBO Group of Restaurants, one of Singapore’s leading multi-dining concept food and beverage establishments, is opening the fourth Kok Kee Wonton Noodle Stall in Singapore, bringing the brand’s network to four in less than a year.
A friend left me a message stating that I need to try this as it is really good and is better than El Carbo as can really taste the charcoal...
