Saturday, 13 April 2013
There is a long documented story behind how this mee pok stall was started and its rivalry with the mee pok at Jalan Tua Kong. You may want to google it if you are interested.
Be prepared to queue up to an hour or more during weekends. It is open from the early mornings till 5pm. If you want to avoid the crowd, the timing will be early mornings or late afternoons.
Happy waiting. There is a "rival" Tua Kong stall at the diagonal opposite end, which I think u can give it a miss. Visit the original one at Jalan Tua Kong if you really want to compare it with this stall.
Wednesday, 10 April 2013
This stall located near West Coast and Kent ridge out of now where will be closed from June onwards... And the entire place is crowded during lunch today.
Go try it before it appears in the archive records.
Saturday, 23 March 2013
The tablet and smartphones have made connectivity such a breeze that being without WIFI is like missing something in life.
I was using the tripadvisor on WIFI to check out the restaurants and attractions, using google map to plan my routes and using Internet to check in my return flight. The kids were using the net for YouTube and online games.
Here you go. The pictures of the resort we are in. The slide was awesome (for the adults and kids alike). Get a high floor and you will have a view of the bay. Have a good massage at the award winning spa if you feel like having a splurge. ^_^
Thursday, 21 March 2013
As the railway develops, it will be much easier to move around in china and tourism will get a boost. Perhaps that is why Midas is having a great run recently ? ^_^
Sunday, 17 March 2013
I am not sure if you have been to Fukuoka, Japan. The Hakata ramen there is delicious and Ippudo hails from there. Having said that, I think the quality of the Ippudo ramen in Fukuoka is much better than what Ippudo serves here in Singapore.
Personally, I prefer the shio ramen from Santouka, which I have blogged about previously. The Ippudo ramen here is a tad too "commercialized" for me.
The gyoza and the salad is great but I didn't like the "kong ba" bao or "pork bun".
The long queues, ambience of blasting loud music and the rushed service makes you want to finish your food and go off quickly.
Overall, the experience is so-so and the ramen okay but not great. I enjoyed the side dishes though.
Saturday, 16 March 2013
We had lunch at the Changi airport outlet at Terminal 1. This is the second outlet, the first was at Millennia Walk.
The free flowing cabbage served with Yuzu and sesame dressing was great compliment to the "meat".
The sauce mixed with freshly grounded (DIY) sesame seeds blended perfectly with the breaded pork that is crispy on the outside and tender on the inside.
The free flow of rice and miso soup just makes you eat more "gohan" and become sinfully fat.
I never really like fried stuff but the tonkatsu at Saboten is as close as you can get to the Japanese standard in Singapore. Try the breads potatoe, it's tasty too.
Saturday, 24 November 2012
Tonight we decided to be adventurous and try the "notorious" Sin Huat Crab Bee Hoon located in Geylang. The reviews from Hungrygowhere is here.
This is the restaurant which Anthony Baudouin visited when he came to Singapore (and probably saved by him as well). The chef is one peculiar kind, he doesn't allow anyone to take orders. He will personally take the orders and recommend the dishes which he wants you to eat.
The dinner for 4 adults and 2 kids came up to $430.80. Unbelievably expensive for a coffee shop experience with no ambience to start with. It will be a long while before i will consider visiting this place again.... but if you never try, you wouldn't know. I will rate the food as a tad too salty even though the ingredients used are fresh. The services are very slow and mediocre. The service staff's attitude probably reflected that of the boss as well. It is indeed true that the CEO sets the culture of the firm!
|Sin Huat Eating House|
|Fried baby kailan|
The first dish that came was the baby kailan. Fried just nicely but a tad too salty.
The second dish that came was the scallops in dark sauce. I think he used too much garlic and that overpowered the scallops. A bit wasteful as the scallops are fresh.
The chicken essence frog eggs are cooked perfectly and tender and fresh. Again, it is on the salty side and I am quite sure they recycle the chicken essence bottles.
|Frog legs in chicken essence|
|Steamed Parrot fish|
Again the parrot fish is steamed just right. The sauce is once again salty, thus luckily there is enough veg to neutralize the saltiness.
|Famous Crab Bee Hoon|
Finally, the crab bee hoon arrived. This crab bee hoon is not the usual type soupy type. This is the dish that made him famous and the first time we tried this. The crab was succulent and not overcooked but by this time, we are pretty full because we have to wait so long for the dishes to be served one-by-one and had almost 6 coconuts and 6 lime juices (due to the salty dishes).