Ordered the marbled waygu course which came a variety of cuts as well as sides (salad, soup and a choice of rice or noodles). The meats were really fantastic and the zabuton (chuck flap) was my favourite!

Fantastic dining experience and you can’t go wrong if you stick to the signature dishes. Standouts for me were the double roasted pork with chilli padi, Thai style fried chicken and sambal kangkong. Be prepared for long queues if you don’t have a reservation.

Famous nyona kuih shop tucked away in a nondescript alley. You can find a variety of nyona snacks here and my favourites were the kuih talam, pulut inti and kuih bengka ubi.

This stall serves both hokkien mee and lor mee. The hokkien mee comes with a spoonful of chilli which really enhances the taste of the rich broth. Normally a big lor mee but enjoyed this version which is relatively light and not as starchy.

This is one of those dishes which will transport you back in time and make you wonder why you can’t find places like this in Singapore anymore. Rich pork based soup which can be ordered with your choice of noodle/porridge and with just minced pork or a variety of spare parts (from the more common kidney and liver to pig brains). We came back here a second time in as many days cos it was simply that good.

Recommended by our grab driver, the duck blood curry mee is fabulous. Served with chucks of duck blood, prawns, cuttlefish and taupok, this was a surprisingly good find. The duck blood had an interesting gelatinous texture and is something I would recommend trying. Don’t forget to order the Penang fried kway teow here. It may not be as well-known but was one of the best we had on this trip.

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Be sure to ask for additional chilli and, if you’re feeling extra indulgent, an additional egg. It’s next level.
#hengcarrotcake

Be prepared to wait at Song Kee for your super bouncy fishballs and crazy fragrant her giao (fish dumplings), because according to Dixon Chan, it's "The best fishball mee pok in SG". Greedykat Scruffs agrees, describing the noodles here as "local fare that is so satisfying :9 they're generous too, with 6 balls a bowl for $3.50!"

Although the decor of Al Forno may be a little intimidating, I swear that this place is not an upmarket restaurant, but a cosy Italian restaurant that is good for groups and dates.

It took me a while to decide what to order for the dinner, because they have a wide variety of starters, pasta, pizza and main courses to choose from. Somehow the Farfalle Al Granchio (S$25.00) called out to me. It is generally the bow-tie pasta with crab meat, garlic and a dash of chilli (padi) in pink (tomato-cream) sauce.

I was not too sure what will be served on my plate, but I liked the mild intensity of spiciness of the pink sauce, even though the chilli padi appeared a little intimidating. There is not much sauce to form a pool of “gravy”, but every piece of the al dente Farfalle pasta were adequately covered. The dish could probably be even closer to perfection if the sauce tasted richer with stronger flavours of chilli or crab though; at times the taste of pasta stood out more than the sauce itself. But I guess that is also because of a pre-conceived notion that I was ordering a “chilli crab pasta”.

Judging by this plate of pasta without other basis of comparison, I actually liked it for the good mix of tomato and cream sauces, plus that generous portion of crab meat.

It’s S$6.00 well spent on this plate of Fried Hokkien Mee with flavourful reduction of the broth, well-cooked noodles that are soft but not marshy, and lots of fresh ingredients. I can really feel the smoothness of the squid in my mouth!

Most importantly, the charcoal stove allowed the cooking temperature to be much consistent, and for the “wok hei” to exude in the product. It turned out that every ingredient in this favourite was a good team player, and the brisk business over here tells it all.

Not hard to see how much a fan of prawn mee we are. They are definitely one of the more established places in SG. Friendly and efficient this place was filled with crowd when we visited.
Their prawn mee broth was light and flavourful, though not as rich and sweet compared to Da Dong which we still preferred. The giant prawns were huge, though we would have preferred tiger prawns which are sweeter and crunchier. Not so much our favourite so far, perhaps this appeal more to those who want a lighter taste.

Still our default go to place.. portions seemed to hv shrunk slightly or maybe with the increase in price I expected more.. but the taste is still the best, enough egg, enough Kuah, just the right amount of black sauce, char and chay poh.. good way to start our Sunday morning before the hard work aka Cycling training ahead #burpple #whileimwaitingfortheloml #lomljns