Never had a good impression about the TLG for their overpriced chinese fare. However, give them to me free and i'll probably fall head over heels for a bite. Zhou's kitchen happen to be one of those places where i got lucky and had the good fortune to eat for free due to work commitments. As everything is free, do note i may be more skewed to say their good then not.
The event was one that my company booked the whole restaurant for. This branch is near the road and has 2 stories. Seating capacity more or less maxes out at around 50-70 people but we invited 300-400 so it was quite a squeeze. The service staff were friendly and accomodating which made our jobs easier but even then, they weren't able to cope with the huge numbers.
In terms of food, what i had was a buffet spread of dim sum which pretty much sums it up.
In detail, i had the normal steamed shrimp dumplings which were generous in the dosage of crunchy shrimp which i liked. I also had the fried shrimp dumplings which were essentially the same but fried to a nice golden brown.
Beef slices were rather dry and not to my liking. The salad prawn with mixed fruits were rather delightful as well. Crunchy shrimp simply doesn't grow old for me.
BBQ pork pastry was rather average with the meat being overly hard and sweet. The pastry itself also lacked the aromatic fragrance which i like.
The steamed custard bun was rather disappointing since it tastes like those 50 cent per piece ones you can find in the hawker centers.
I also had a little fried rice and fried bee hoon to go with everything and the rice stood out with its salted fish rendition. The bee hoon was too oily for me.
To end it, i had mini egg tarts which had crispy and flaky pastry with less sweet egg fillings which was welcome.
All in all, it wasn't too bad so why 3 stars? For one, i still don't think its worth the price of admission and 2, i just don't have as good an impression of the group as before.
Tried out this after hearing from a friend. There are not many flavours when I went. I chose the orange chocolate, kiwi, taiwan, pepper chicken, curry chicken and the normal chocolate.
I would say in order for flavours like orange chocolate and kiwi to taste good, the taste of eggs have to be reduced. So those who love the taste of eggs may not like these flavours.
I would say they are rather well baked with generous amount of filling. Egg filings are well made and the flavours blended well. Curry chicken flavour was also well liked as its the filings of curry puff but in the shape of egg tarts. You can see the potato, onions and chicken inside.
I will buy again but not regularly as they are most likely fattening. They will serve well as gifts though, packed nicely in boxes.
Have been patronizing this little stall for many years when i was working there during my national service. In the beginning, it was just due to convenience that i ate there, after all, a $1 curry puff is hardly expensive by today's standards and the fact that it was bursting with ingredients is a huge plus.
If you are the kind used to Old Chang Kee or just run of the mill curry puffs, this is something to try.
To put it in perspective, Old Chang Kee feels processed while this, which is made on the spot and sold, has a more down to earth taste with the added incentive of it being fresh.
For one, i like the potatos they used because its more crunchy then OCK. The chicken is also in bigger chunks as well but its irregular since its made by hand. Either way, the discerning factor is the more spicy curry and chilli used which really differentiates it from the others.
Good clean fun for the stomach and something to easily enjoy on the go. This is one curry puff to try. After all, the owner made millions from it so more or less you know its good.
Hai Xiang is the flagship Chinese restaurant of Park Royal on Kitchener Road (formerly known as New Park Hotel) and offers an ala carte Cantonese cuisine and dim sum buffet for both lunch and dinner. Although I have a personal disdain for buffets, the one for one buffet voucher in my possession proved too alluring.
Hai Xiang is situated on the second floor of the hotel, which is right smack in the middle of a really terrible traffic network. The restaurant's interior comes across as classy with a modern Chinese touch through its use of wood, concealed lighting and heavy carpets.
Deep Fried Soon Hock - The Soon Hock was crispy on the outside but the fish, though fresh, was rather bland and not even soy sauce could save it. Most disappointing.
Vegetables with Abalone and Mushroom - You only get one shot at this dish and the abalone turned really small and of inferior quality. But really, you get what you pay for so no complaints.
Baked Oysters in Cheese & Mustard - This dish gave me the bumps. Plain gross if you ask me. Cheese and mustard is a bad combination in my humble opinion and coupled with a soft and mushy piece of oyster, its a recipe for disaster.
Black Pepper Beef - I personally thought that the beef cubes suffered from an overdose of tenderizer. The meat was overly tender but on the upside, at least it was sweet.
Homemade Beancurd - Soft but not exactly silky on the inside (very much like supermarket grade), the beancurd had a mild savoury taste which would render it one of the better dishes that evening. I appreciated the generous handful of enoki mushrooms that came immersed in the gravy as well.
Broccoli with Crab Meat - This dish was decent but the crab meat sauce came across as rather bland. I would have expected it to be savoury.
Spring Chicken - First looks, the spring chicken appeared appetizing with its golden brown crispy looking skin. Taste wise, it was a totally different matter altogether. The meat wasn't exactly juicy and everything seemed rather bland. More salt would have been great. And it certainly didn't help that the chicken was a tad too oily.
Prawns with Salad Dressing - A perennial favourite of mine and often spotted in cold dishes, the relatively fresh prawns were thinly sliced and served atop cubes of honey dew and rock melon. As normal as it gets. To be fair though, I've never tried any that have remotely gotten close to blowing me away.
Claypot Rice with Chicken - An order for the claypot rice has to be made 30 mins in advance but from the looks of it, it probably took 15 mins max. The rice didn't stick to the bottom of the claypot and was drenched in black sauce, hence the lack of wok hei. I did like the chicken pieces though, which were tender with a moderate hint of rice wine.
Fried Pig Intestines - Another personal favourite, especially when I order kway chup, the intestines were very crispy on the exterior. However, there was an overwhelming raw taste which tasted outright gross. Add the taste of cinnamon and star anise to that and you get an awful combination. The accompanying pineapple slices did quite a good job in covering up the taste though.
Roast Duck & Soy Chicken - I almost laughed when I saw the dish. It had 4 pieces of duck and 4 slices of chicken - 2 per pax. The chicken was served warm but was very tasteless whereas the duck had more bone then meat. Gives a literal meaning to picking inbetween the bones doesn't it?
Scallops with Black Bean Sauce - The scallops were small but relatively crunchy while the vegetables were normal.
Steamed Prawns - There seems to be a prevalent trend in the food here. Everything is fresh but just not sweet. Ditto for the prawns as well.
Red Bean Paste Pancake - Choice of dessert was limited so I stuck to this dish, which sorely disappointed with its ridiculously thick skin. I felt like I was chomping down on fried flour. The red bean filling was decent though, but then again, how bad can red bean filling get?
With the 1 for 1 voucher, the total bill for 2 came up to a very reasonable $42. However, take that 50% discount away and the buffet loses its draw. To be honest, the food is average at best and portions are really tiny. Going for seconds might prove a little difficult as waiting time can stretch quite a bit and its rather difficult to get the attention of the service staff, who seem to be shorthanded.
What constitutes to a nice bowl of Teochew Fish Porridge? Ask HFB, and he will tell you its “fresh fish, tasty stock and the grains not overcooked” over and over. Started way back in 1966, HFB would dare say 泉香鱼口粥 (Quan Xiang Fish Porridge), now located at Bukit Timah Market & Food Centre, is one of the best in the west.
With choices of the usual Batang Fish ($3, $5 and $7) and the pricier Red Garoupa ($5, $7 and $10), what one gets is a bowl of piping hot “Cheng” fish porridge, with a minimum dash of fried shallots. HFB opted for the $5 batang option and it gotten him a good 10 or so slices of fish – even if he finds them too thinly sliced for his liking. Fish slices were smooth and fresh without the lingering fishy smell, but HFB did find it frustrating at the lacked of bite.
The soup though was a delight – it was sweet and light on the palate, and it has HFB’s favourite Tang O, or Garland Chrysanthemum added within – definitely a good choice these days for those feeling under the weather.
The grains were excellently cooked to bite – every grain was firm and not mushy – HFB resisted to call it al dente, but that’s what came closest to mind. And of course, a Teochew Fish Porridge experience cannot be completed without the Fermented Bean Sauce as dip.
Overall, it would have been a satisfying experience if not for the measly serving – would probably opt for 2 portions of $3 instead on my next visit.
I've always been an advocate/fan/fanatic/supporter of dim sum so when Dim Joy hopped onto the bandwagon a couple of months back, I was tempted to have a shot at it especially in this recession period where Yan Ting and Royal China are seemingly out of reach for my shallow pockets. Of course it helped that Dim Joy reportedly specialises in dim sum and sells only dim sum items throughout the day - a psychological effect?
And I finally got the chance to dine there on a Saturday morning. Playing anchor to a row of beautifully restored shophouses along Neil Road, Dim Joy oozes sublime old world charm with its facade and simply done up interior that allows natural light in. Cool airconditioning coupled with a nice warm glow from the sunlight make for a soothing and relaxing environment.
Lingnan Egg Tart - Although the lingnan egg tart didn't fall into the buttery crust category which I personally prefer, I have to admit that it was almost in a class of its own. A flaky crust that compounded the oven baked goodness with a smooth, wobbly and not too sweet custard filling that had an almost surreal semi liquid feel. Very delicately done if I may say so.
Savoury Beancurd Skin Roll - Not your usual beancurd skin roll, this one looked like it had tempura batter sporadically coated on it before deep frying. And there was no crackling crispy skin either. Instead, the roll was a tad crisp yet moist, not to mention fragrant with a light savoury aftertaste that complemented the filling of mushroom and radish.
Custard Bun - I wasn't too impressed by Dim Joy's rendition of the custard bun even though the the custard filling was semi molten and oozed out with ease with a break in the skin. The quintessential egg yolk taste was sorely lacking and I could make out some granular substance in the custard which I presume to be partially undissolved sugar (I'm just guessing). There were traces of egg yolk as well from the slightly rough texture but as mentioned earlier, the taste was minimal.
Honey Syrup Char Siew Bao - Unlike the custard bun, the Char Siew Bao was excellent, for lack of a better word. The dough was soft and fluffy with an ample bite to it. However the char siew filling came across as rather lacklustre, mildy sweet from the honey but with a rather high proportion of fat meat in my humble opinion. Having said that, the dough itself is enough to warrant seconds for me (Not that I did though).
Barbecued Pork & Celery in Rice Rolls - The rice roll aka Chee Cheong Fun was a little different from the usual silky smooth ones in that there was an oily finish to it, very much like kway teow or flat noodles. However, as with the char siew bao, the char siew filling in the rice roll was forgettable and overall a rather bland dish.
Century Egg with Lean Pork Congee - I personally dislike century eggs but this porridge was surprisingly decent, especially the pork cubes (actually they looked like chicken cubes), which were tender with a nice salty tinge to it. The porridge itself wasn't too starchy and the ginger slices kept nausea at bay. One serving can feed 2 pax easily.
King Shrimp Har Gao - I would have preferred one large prawn in my har gao instead of 3 medium sized ones but I'm not complaining. The skin did seem a whisker too thick and elastic for my liking but on the upside, the har gao didn't carry the overwhelming prawn taste that plagues alot of har gaos.
Crispy Pumpkin Balls - This came complimentary with every spending of $30 and above. I'm not exactly a big fan of such stuff so I won't comment much except that it reminded me uncannily of those rounded pieces of chewy flour coated with sesame seeds on the outside that are being sold at most dough fritter stalls.
Durian Snow Pearl - This signature dessert reminded me of durian snow skin mooncakes except that the skin on this one was soft and excellent. No elasticity or excessive flour taste that I have a particular disdain for. The skin seemed to meld in rather well with the durian filling and cream when I popped one into my mouth. The only thing I didn't really appreciate about the dessert was the cream, which I personally felt marred the taste a little.
It does seem that Dim Joy is giving the bigger boys a run for their money with its relatively high quality of dim sum at a slightly lower price to boot. The 2 of us spent about $52 for a rather enjoyable and filling dim sum session in a nice soothing environment. Service was good but I wasn't exactly too pleased at being charged $1 for iced water.
Happened to be at Far East Square and was looking for a cheap lunch venue when I stumbled upon Su Korean Cuisine, which offered a set lunch at $10 /pax - a seemingly good deal in this part of town.
Located at the basement of this teenager centric shopping mall, Su spots a cafe like interior with plenty of booth seats and minimalistic decor.
Sides - I've always had the notion that the side dishes in Korean meals make the entire meal more bang for the buck because of the variety of dishes you get to sample. However, more often than not, the quality would be very average (based on the limited experience I have with Korean food). Su's offerings weren't an exception.
BBQ Chicken Fillet - As mentioned in my post on Auntie Kim's, I've never really been able to appreciate Korean food and whatever it entailed. The chicken slices were tender but I didn't quite take to the sugary sweetness of it. The proportion of garnishes to chicken meat was also quite high, which meant that the meat ran out pretty fast.
BBQ Beef - Another overly sweet dish to me, the beef slices were relatively tough and dry without much beefy taste. As with the BBQ chicken, portions were also found wanting.
I guess $24 for a relatively filling lunch in an airconditioned environment in town is still reasonable by certain yardsticks. Food quality is average to me but that may be due to the fact that I can't really appreciate Korean food.
Went there for dinner today. Well, its not really a restaurant to recommend but if you like home cooked style of meals and don't really mind paying 2X the price compared to cooking at home then this is the place. In fact when I come to this place, there are a few standard items that can be ordered which I think are good and valued for money.
1. Iced Lychee Tea (this definitely is a must for me) 2. Iced Ying Yong 3. Po Luo Bao 4. Fried rice with pork floss (I tried today and will order it as a standard) 5. Curry chicken with bread
The rest, just try once in a while when you got sick of the standards. But the menu is quite comprehensive, there are so many things in the menu its quite difficult deciding if you haven't been there before. However I will rather choose "Wang Kok " than "Xin Wang" for food though I prefer the tea at Xin Wang.
Its a good location for group outings though, the atmosphere is quite "Re4 Nao4" though the staffs there should learn more on service courtesy
1=SGD 0.0587
Never had a good impression about the TLG for their overpriced chinese fare. However, give them to me free and i'll probably fall head over heels for a bite. Zhou's kitchen happen to be one of those places where i got lucky and had the good fortune to eat for free due to work commitments. As everything is free, do note i may be more skewed to say their good then not.
The event was one that my company booked the whole restaurant for. This branch is near the road and has 2 stories. Seating capacity more or less maxes out at around 50-70 people but we invited 300-400 so it was quite a squeeze. The service staff were friendly and accomodating which made our jobs easier but even then, they weren't able to cope with the huge numbers.
In terms of food, what i had was a buffet spread of dim sum which pretty much sums it up.
In detail, i had the normal steamed shrimp dumplings which were generous in the dosage of crunchy shrimp which i liked. I also had the fried shrimp dumplings which were essentially the same but fried to a nice golden brown.
Beef slices were rather dry and not to my liking. The salad prawn with mixed fruits were rather delightful as well. Crunchy shrimp simply doesn't grow old for me.
BBQ pork pastry was rather average with the meat being overly hard and sweet. The pastry itself also lacked the aromatic fragrance which i like.
The steamed custard bun was rather disappointing since it tastes like those 50 cent per piece ones you can find in the hawker centers.
I also had a little fried rice and fried bee hoon to go with everything and the rice stood out with its salted fish rendition. The bee hoon was too oily for me.
To end it, i had mini egg tarts which had crispy and flaky pastry with less sweet egg fillings which was welcome.
All in all, it wasn't too bad so why 3 stars? For one, i still don't think its worth the price of admission and 2, i just don't have as good an impression of the group as before.
Rating given:
Tried out this after hearing from a friend. There are not many flavours when I went. I chose the orange chocolate, kiwi, taiwan, pepper chicken, curry chicken and the normal chocolate.
I would say in order for flavours like orange chocolate and kiwi to taste good, the taste of eggs have to be reduced. So those who love the taste of eggs may not like these flavours.
I would say they are rather well baked with generous amount of filling. Egg filings are well made and the flavours blended well. Curry chicken flavour was also well liked as its the filings of curry puff but in the shape of egg tarts. You can see the potato, onions and chicken inside.
I will buy again but not regularly as they are most likely fattening. They will serve well as gifts though, packed nicely in boxes.
Rating given:
Have been patronizing this little stall for many years when i was working there during my national service. In the beginning, it was just due to convenience that i ate there, after all, a $1 curry puff is hardly expensive by today's standards and the fact that it was bursting with ingredients is a huge plus.
If you are the kind used to Old Chang Kee or just run of the mill curry puffs, this is something to try.
To put it in perspective, Old Chang Kee feels processed while this, which is made on the spot and sold, has a more down to earth taste with the added incentive of it being fresh.
For one, i like the potatos they used because its more crunchy then OCK. The chicken is also in bigger chunks as well but its irregular since its made by hand. Either way, the discerning factor is the more spicy curry and chilli used which really differentiates it from the others.
Good clean fun for the stomach and something to easily enjoy on the go. This is one curry puff to try. After all, the owner made millions from it so more or less you know its good.
Rating given:
Hai Xiang is the flagship Chinese restaurant of Park Royal on Kitchener Road (formerly known as New Park Hotel) and offers an ala carte Cantonese cuisine and dim sum buffet for both lunch and dinner. Although I have a personal disdain for buffets, the one for one buffet voucher in my possession proved too alluring.
Hai Xiang is situated on the second floor of the hotel, which is right smack in the middle of a really terrible traffic network. The restaurant's interior comes across as classy with a modern Chinese touch through its use of wood, concealed lighting and heavy carpets.
Deep Fried Soon Hock - The Soon Hock was crispy on the outside but the fish, though fresh, was rather bland and not even soy sauce could save it. Most disappointing.
Vegetables with Abalone and Mushroom - You only get one shot at this dish and the abalone turned really small and of inferior quality. But really, you get what you pay for so no complaints.
Baked Oysters in Cheese & Mustard - This dish gave me the bumps. Plain gross if you ask me. Cheese and mustard is a bad combination in my humble opinion and coupled with a soft and mushy piece of oyster, its a recipe for disaster.
Black Pepper Beef - I personally thought that the beef cubes suffered from an overdose of tenderizer. The meat was overly tender but on the upside, at least it was sweet.
Homemade Beancurd - Soft but not exactly silky on the inside (very much like supermarket grade), the beancurd had a mild savoury taste which would render it one of the better dishes that evening. I appreciated the generous handful of enoki mushrooms that came immersed in the gravy as well.
Broccoli with Crab Meat - This dish was decent but the crab meat sauce came across as rather bland. I would have expected it to be savoury.
Spring Chicken - First looks, the spring chicken appeared appetizing with its golden brown crispy looking skin. Taste wise, it was a totally different matter altogether. The meat wasn't exactly juicy and everything seemed rather bland. More salt would have been great. And it certainly didn't help that the chicken was a tad too oily.
Prawns with Salad Dressing - A perennial favourite of mine and often spotted in cold dishes, the relatively fresh prawns were thinly sliced and served atop cubes of honey dew and rock melon. As normal as it gets. To be fair though, I've never tried any that have remotely gotten close to blowing me away.
Claypot Rice with Chicken - An order for the claypot rice has to be made 30 mins in advance but from the looks of it, it probably took 15 mins max. The rice didn't stick to the bottom of the claypot and was drenched in black sauce, hence the lack of wok hei. I did like the chicken pieces though, which were tender with a moderate hint of rice wine.
Fried Pig Intestines - Another personal favourite, especially when I order kway chup, the intestines were very crispy on the exterior. However, there was an overwhelming raw taste which tasted outright gross. Add the taste of cinnamon and star anise to that and you get an awful combination. The accompanying pineapple slices did quite a good job in covering up the taste though.
Roast Duck & Soy Chicken - I almost laughed when I saw the dish. It had 4 pieces of duck and 4 slices of chicken - 2 per pax. The chicken was served warm but was very tasteless whereas the duck had more bone then meat. Gives a literal meaning to picking inbetween the bones doesn't it?
Scallops with Black Bean Sauce - The scallops were small but relatively crunchy while the vegetables were normal.
Steamed Prawns - There seems to be a prevalent trend in the food here. Everything is fresh but just not sweet. Ditto for the prawns as well.
Red Bean Paste Pancake - Choice of dessert was limited so I stuck to this dish, which sorely disappointed with its ridiculously thick skin. I felt like I was chomping down on fried flour. The red bean filling was decent though, but then again, how bad can red bean filling get?
With the 1 for 1 voucher, the total bill for 2 came up to a very reasonable $42. However, take that 50% discount away and the buffet loses its draw. To be honest, the food is average at best and portions are really tiny. Going for seconds might prove a little difficult as waiting time can stretch quite a bit and its rather difficult to get the attention of the service staff, who seem to be shorthanded.
See all my pictures here.
Rating given:
What constitutes to a nice bowl of Teochew Fish Porridge? Ask HFB, and he will tell you its “fresh fish, tasty stock and the grains not overcooked” over and over. Started way back in 1966, HFB would dare say 泉香鱼口粥 (Quan Xiang Fish Porridge), now located at Bukit Timah Market & Food Centre, is one of the best in the west.
With choices of the usual Batang Fish ($3, $5 and $7) and the pricier Red Garoupa ($5, $7 and $10), what one gets is a bowl of piping hot “Cheng” fish porridge, with a minimum dash of fried shallots. HFB opted for the $5 batang option and it gotten him a good 10 or so slices of fish – even if he finds them too thinly sliced for his liking. Fish slices were smooth and fresh without the lingering fishy smell, but HFB did find it frustrating at the lacked of bite.
The soup though was a delight – it was sweet and light on the palate, and it has HFB’s favourite Tang O, or Garland Chrysanthemum added within – definitely a good choice these days for those feeling under the weather.
The grains were excellently cooked to bite – every grain was firm and not mushy – HFB resisted to call it al dente, but that’s what came closest to mind. And of course, a Teochew Fish Porridge experience cannot be completed without the Fermented Bean Sauce as dip.
Overall, it would have been a satisfying experience if not for the measly serving – would probably opt for 2 portions of $3 instead on my next visit.
You can view all the photos here.
Rating given:
I've always been an advocate/fan/fanatic/supporter of dim sum so when Dim Joy hopped onto the bandwagon a couple of months back, I was tempted to have a shot at it especially in this recession period where Yan Ting and Royal China are seemingly out of reach for my shallow pockets. Of course it helped that Dim Joy reportedly specialises in dim sum and sells only dim sum items throughout the day - a psychological effect?
And I finally got the chance to dine there on a Saturday morning. Playing anchor to a row of beautifully restored shophouses along Neil Road, Dim Joy oozes sublime old world charm with its facade and simply done up interior that allows natural light in. Cool airconditioning coupled with a nice warm glow from the sunlight make for a soothing and relaxing environment.
Lingnan Egg Tart - Although the lingnan egg tart didn't fall into the buttery crust category which I personally prefer, I have to admit that it was almost in a class of its own. A flaky crust that compounded the oven baked goodness with a smooth, wobbly and not too sweet custard filling that had an almost surreal semi liquid feel. Very delicately done if I may say so.
Savoury Beancurd Skin Roll - Not your usual beancurd skin roll, this one looked like it had tempura batter sporadically coated on it before deep frying. And there was no crackling crispy skin either. Instead, the roll was a tad crisp yet moist, not to mention fragrant with a light savoury aftertaste that complemented the filling of mushroom and radish.
Custard Bun - I wasn't too impressed by Dim Joy's rendition of the custard bun even though the the custard filling was semi molten and oozed out with ease with a break in the skin. The quintessential egg yolk taste was sorely lacking and I could make out some granular substance in the custard which I presume to be partially undissolved sugar (I'm just guessing). There were traces of egg yolk as well from the slightly rough texture but as mentioned earlier, the taste was minimal.
Honey Syrup Char Siew Bao - Unlike the custard bun, the Char Siew Bao was excellent, for lack of a better word. The dough was soft and fluffy with an ample bite to it. However the char siew filling came across as rather lacklustre, mildy sweet from the honey but with a rather high proportion of fat meat in my humble opinion. Having said that, the dough itself is enough to warrant seconds for me (Not that I did though).
Barbecued Pork & Celery in Rice Rolls - The rice roll aka Chee Cheong Fun was a little different from the usual silky smooth ones in that there was an oily finish to it, very much like kway teow or flat noodles. However, as with the char siew bao, the char siew filling in the rice roll was forgettable and overall a rather bland dish.
Century Egg with Lean Pork Congee - I personally dislike century eggs but this porridge was surprisingly decent, especially the pork cubes (actually they looked like chicken cubes), which were tender with a nice salty tinge to it. The porridge itself wasn't too starchy and the ginger slices kept nausea at bay. One serving can feed 2 pax easily.
King Shrimp Har Gao - I would have preferred one large prawn in my har gao instead of 3 medium sized ones but I'm not complaining. The skin did seem a whisker too thick and elastic for my liking but on the upside, the har gao didn't carry the overwhelming prawn taste that plagues alot of har gaos.
Crispy Pumpkin Balls - This came complimentary with every spending of $30 and above. I'm not exactly a big fan of such stuff so I won't comment much except that it reminded me uncannily of those rounded pieces of chewy flour coated with sesame seeds on the outside that are being sold at most dough fritter stalls.
Durian Snow Pearl - This signature dessert reminded me of durian snow skin mooncakes except that the skin on this one was soft and excellent. No elasticity or excessive flour taste that I have a particular disdain for. The skin seemed to meld in rather well with the durian filling and cream when I popped one into my mouth. The only thing I didn't really appreciate about the dessert was the cream, which I personally felt marred the taste a little.
It does seem that Dim Joy is giving the bigger boys a run for their money with its relatively high quality of dim sum at a slightly lower price to boot. The 2 of us spent about $52 for a rather enjoyable and filling dim sum session in a nice soothing environment. Service was good but I wasn't exactly too pleased at being charged $1 for iced water.
See all my pictures here.
Rating given:
Happened to be at Far East Square and was looking for a cheap lunch venue when I stumbled upon Su Korean Cuisine, which offered a set lunch at $10 /pax - a seemingly good deal in this part of town.
Located at the basement of this teenager centric shopping mall, Su spots a cafe like interior with plenty of booth seats and minimalistic decor.
Sides - I've always had the notion that the side dishes in Korean meals make the entire meal more bang for the buck because of the variety of dishes you get to sample. However, more often than not, the quality would be very average (based on the limited experience I have with Korean food). Su's offerings weren't an exception.
BBQ Chicken Fillet - As mentioned in my post on Auntie Kim's, I've never really been able to appreciate Korean food and whatever it entailed. The chicken slices were tender but I didn't quite take to the sugary sweetness of it. The proportion of garnishes to chicken meat was also quite high, which meant that the meat ran out pretty fast.
BBQ Beef - Another overly sweet dish to me, the beef slices were relatively tough and dry without much beefy taste. As with the BBQ chicken, portions were also found wanting.
I guess $24 for a relatively filling lunch in an airconditioned environment in town is still reasonable by certain yardsticks. Food quality is average to me but that may be due to the fact that I can't really appreciate Korean food.
See all my pictures here.
Rating given:
Yishun village is always my choice of place to watch movie.
Although, the place is small and cramp.
the popcorn stall is located inside...
but i'll still visit there..
and this time ...my friend and i went there to watch HSM 3
even though the website did put that if we purchase 4 tickets it will give a free photo frame.
But , the staff didn't give..
one think i dislike GV is that ,, whenever there are Freebies.
WE " CUSTOMERS" need to ask for it ...
nvm ......so in the end i bought 17
Movie tickets and enjoy my show !
Rating given:
My friend was a korean so when we past by this shop, he asked us to try some of this korean delicacy.
First , he chatted with the store owner using korean language. Then the store owner let us tried all the different type of rice cake...
the rice cake presentation is very nice , with colour like Green , Pink and white.
there are dou sha filling( Red bean ) , Sesame filling , and plain rice cake
In fact, i decided to buy the Red bean filling home ( 9 medium size in one pack ) which is $6.50 ...
after that my friends suggest me to buy the sesame one , cause is more worth it ( 12 small size but $5.50 Only )
so in the end , i bought none. LOL
But i bought the chilli type of rice cake ( plain ) and share it among with my friends.
It cost $3. quite a lot !
TO me the level of hotness is acceptable , while my friends found it too choking.
But my korean friend say the real one is even more "hot" .
HAHA ....i can go korea le....^^
Overall, i REALLY like the CHEWY CHEWY feeling !
so nice !
But for price wise, it is not worth it .
better than tibits which make me fat.
Rating given:
Went there for dinner today. Well, its not really a restaurant to recommend but if you like home cooked style of meals and don't really mind paying 2X the price compared to cooking at home then this is the place. In fact when I come to this place, there are a few standard items that can be ordered which I think are good and valued for money.
1. Iced Lychee Tea (this definitely is a must for me)
2. Iced Ying Yong
3. Po Luo Bao
4. Fried rice with pork floss (I tried today and will order it as a standard)
5. Curry chicken with bread
The rest, just try once in a while when you got sick of the standards. But the menu is quite comprehensive, there are so many things in the menu its quite difficult deciding if you haven't been there before. However I will rather choose "Wang Kok " than "Xin Wang" for food though I prefer the tea at Xin Wang.
Its a good location for group outings though, the atmosphere is quite "Re4 Nao4" though the staffs there should learn more on service courtesy
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