The noodles were extremely qq, springy, wiry and tasty. The chilli was really spicy, and the dumplings full of various ingredients like prawn, water chestnut and wood fungus, and nicely textured and flavoured and slightly peppery.
The popiah was fresh and clean tasting with nice crispy bits and mild chilli.
ice cream and coffee lifestyle café, Creamier, unveils a new creation to their lineup of sweet treats — Donuts by Creamier.
Hua Fong Kee Roasted Duck review of Toa Payoh hawker - with pictures of food menu with prices, duck chicken char siew and combination.
These were really big ondeh ondeh, without the pop in your mouth ooze, but really qq outside and coconuty inside.
The sio bak had crackling that was thick and shatteringly crisp. The char siew was caramelised in parts and sweet. However, the issue with the sio bak and char siew was that both were very fatty, with each piece of meat consisting mainly or only of fatty meat, making it cloying and unbalanced. The roast duck was normal, slightly tough, with thin and slightly crispy skin.
Hotpot in Industrial Estate without burning a hole in your pocket.
I've seen this chain around for ages but had never tried it until today. The menu was pretty standard Thai fare; there wasn't anything in particular that stood out about it, be it positively or negatively. But it was a step up from Thai Express at least, and they seemed to make a conscious effort of straining out the lemongrass from the soup above, making it easier to eat.
The popularity of Tan Xiang Fish Soup is evident from the perpetual queue that often snakes its way around the stall. However, the wait is absolutely worth it, and what's more, it's not uncommon to spot Ben Yeo himself helping out at the stall from time to time.
The stall was helmed by a couple and the menu was very straightforward with either a big bowl or a small bowl of fishball noodles. The queue could have been shortened if the process of preparation had been improvised.