George Town Tze Char & Craft Beer, George Town Tze Char Review, George Town Tze Char Review by Chubby Botak Koala, Craft Beer BoatQuay, Penang Food SG
Overall, it was indeed a pleasure to return to George Town to try out their new dishes.
I enjoyed the refreshing soju, cold beers (bottled craft/tap) paired with tasty tze char food. From what I've tried, it paired quite well so far.
Tian Tian Fisherman’s Pier Seafood’s fare is decent. However it is not my first choice when I think of seafood whenever I’m at Boat Quay.
A highlight at the restaurant is their Steamlicious Steampot Sets.
天天渔港在驳船码头屹立20多年，荣获米其林指南餐盘推荐。
Enjoy local heritage food and Hong Kong’s UNESCO Intangible Cultural Heritage delights under one roof.
I’d recommend dunking the crispy crackers into the soup to soften it up and dipping the white fish rolls into the spicy-sweet sauce.
Quite meaty and fresh tasting, with only the slightest alkaline taste. Lacked a bit of the spicy and garlicky kick, but the freshness made up for it.
Food at Shou La Shou Shandong Restaurant is traditional Northern Chinese cuisine, focusing on the regions of Beijing, Sichuan, Shanghai, and Shandong.
Ambience at Shou La Shou Shandong Restaurant is Imperial oriental, exuding a classical sophisticated splendour.
All in all, it was a good meal shared with good buddies.
I like my Mei Cai, but the seasoning was a bit heavy for my delivery. I am sure they can do better in standard and consistency.
Known for serving up Taiwanese-inspired fare, The Salted Plum will be transforming its entire first floor to a karaoke hall this Sunday.
The Salted Plum hits the sweet spot for those looking for bar grub, but with an Asian slant both value-for-money and filling. Should be a hit.
I don't really fancy beef noodles but I can say that they served one of the best Beef Noodles in Singapore. If chances allow, I will like to visit them again for other stuff on the menu.
I don't really fancy beef noodles but I can say that they served one of the best Beef Noodles in Singapore.
We were deeply satisfied with the food and service. Highly recommended.
There are many new innovations and much more to Bakbak than just simple bakuteh, but they've done right already.
I really enjoyed some of the creations they introduced. Bakbak’s Pork Rib Soup with Sea Cucumber is my favourite main dish but it’s quite pricey, and perhaps should be shared between two.
It shows that Bak Kut Teh, like Singapore food, cannot just stand still. It needs a new perspective as the years roll by, and our heritage food needs to evolve with the times.
Was there any difference between then a now? I didn't think so.
Don't be misled by the old signage that the previous tenant has took over to serve the same thing.
Their broths taste very clean and are very flavorful – there’s so much umami in there and you can tell it’s naturally built-in, without any artificial stuff.
Despite not imposing a service charge, Long Qing’s service is more on point that its mass-brand competitors.
Though it is in a restaurant setting, the mala prices here remain affordable and competitive with food court prices.
Even though each element of the dish, especially the fish paste and the soup, was decently executed, the flavours weren’t exceptionally mindblowing.
