A food blog from a Singapore-based traveler
I'm not a shareholder if anyone was suspecting. I just like their food.
Spice Brasserie at PARKROYAL on Kitchener Road has reopened its doors and we are all ready for their Christmas buffet.
亚洲街头美食任点自助餐只在周末推出，星期六与星期日午餐，星期五至星期日晚餐，每人$58。
I always like the buffet offered by Spice Brasserie. Since now it is ala carte format, it is even better. Sit back, order and eat.
The roast duck has a crispy skin, with firm meat but may be slightly dry in my opinion.
Definitely worth many return visits despite its location.
When it’s good, they are the best sio bak in Singapore, and perhaps the best char siew. But when it’s bad, it’s disappointing.
I am so happy that they have the option of white rice here which I gladly opt for over yam rice. There is a healthy portion of duck meat on the rice all drenched in sauce with herbal notes.
The braising sauce was still sticky, tasty and layered, but something was missing. While the braised duck was still fairly tender and moist, it seemed to be sliced just that bit thicker compared to South Buona Vista, which made for a more chewy bite.
I would recommend to dine-in instead for a better dining experience.
On the whole, the food is lighter than elsewhere, and are suitable for older folks. Parents and grandparents may appreciate it.
The dishes lean towards a mix of Sichuan and Cantonese fares at this branch, and it is one Chinese restaurant to check out in Farrer Park.
餐馆环境提升，菜单上也做出调整。
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.
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.
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.
My dining companion said, "I prefer the Hokkien Fried Dai Loke Mee to Yu Kong Hor."
The Moonlight hor fun was served with a raw egg on top, tossed in a black savory sauce, and pork lard.
Go with friends and family and I'm pretty sure you'll enjoy it.
This is another rare occasion that I fall in love with every dishes I tried.
In most aspects, the dishes at The Chinese Kitchen are quite unique in its own way, specially curated by Chef Austen.
a very good lunch indeed, great time with bros and great value for money
panna cotta cake was good..
Wok Master at City Square seems to be a popular place judging by the lines I always see and we decided to try it one night. It has some decent dishes for value.
The mee kia is delightfully springy with a nice crunch but the star is undoubtedly their umami chili sauce made with pork lard, dried chili, hae bee and buah keluak. It had this alluring fragrance yet not too spicy.
Oddly, the fish dumplings here are not like the regular kind I had. It does not have the translucent skin nor does it have that slimy coating. Even the texture feels somewhat coarse on my palate.
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.
I liked this one better than King of Pao Fan, as the fish was better here, and they also provided cilantro.
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.
The thing that struck me right away was the broth: it was crisp and salty with an oily overtone, in a good way. But the beef was very lean, and they were a bit stingy on the garnishes including the chili oil.
The food here is definitely worth a shot, especially if you’re in the area.
If you have Muslim friends who haven’t had a chance to try Chinese la mian, bring them to Yi Zun Beef Noodle!
Their menu had a number of northern Chinese items on it, including roujiamo, and the food court signage above it even calls it "China Cuisine."
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.
I would recommend Pang's Hakka Delicacies if you are keen to try some authentic and nostalgic flavours of Hakka cuisine.
