It’s been quite some time since I posted a review of our beloved national dish, chicken rice. Decided to go off the beaten track and give Lam Bee Restaurant chicken rice in MacPherson a try.

We had both the steamed chicken and roasted chicken (half and half) to share. The meal was about $31 for 3.

CHICKEN 🐓

Chickens here are relatively plump and each bird weighs about 2kg.

Roast chicken was relatively succulent and the meat pretty tender. This was better than the steamed chicken.

Steamed chicken had a beautiful exterior with the velvety looking skin. I felt the meat could’ve been a little more tender as it was on the dry side.

Had an egg cause I like boiled eggs with chicken rice.

RICE 🍚

While the rice was fluffy, it was unfortunately a little bland for my liking. The fragrance from the ginger and garlic were lacking, so was the rich flavour profile of the chicken stock.

CHILLI 🌶

Chilli was slightly spicy and tangy. Nothing to shout about.

SOUP 🍲

Soup lovers will enjoy their selection of Cantonese double boiled soups. We had the watercress and pork bone soup.

If you happen to be in MacPherson, you can give this a try but I won’t make my way out for it again.

One of the stalls that has the longest queue at Maxwell Food Centre is Fu Shun Shao La Mian Jia (01-71). Be enticed by the hanging display of roasted meat from the likes of char siew, roast duck, roasted pork and spare ribs. Have it with rice or noodles.

Char Siew - Thick, meaty cuts of char siew that are irresistible from afar. How can you not notice the glistening, caramelised char siew glaze that gives it that sweet savoury taste. A fairly good balance of fat and meat as I like fatty char siew.

The edges are slightly charred but not blackened that makes it great for those who dislike the burnt flavour. One good thing about this stall is that you can opt for either lean or fatty cuts of char siew.

Roasted Pork - For hawker standards, expect thicker than average slices of tender roasted pork belly. The crackling is super crispy and you can hear the crunch while chewing on it. Meat is fairly juicy but don’t expect it to be as good as Imperial Treasure’s. Pretty good for a weekday lunch if you’re back in office.

Roasted Duck - Beneath its slightly crispy skin lies a thin layer of fat and tender pieces of duck meat. A fairly good roasted duck that serves as a motivation for you to work harder in the afternoon.

Price - Starts from $3 a plate. A three meat combination (三拼饭) sets you aside $7.

The uncle is quite friendly and will make an effort to make some small talk with you. That may be why the queue moves rather slowly. But if you go at an off-peak timing, you wouldn’t need to wait too long.

Haven’t tried the wanton noodles before. Will make a mental note to try them next time.

One of the stalls that has the longest queue at Maxwell Food Centre is Fu Shun Shao La Mian Jia (01-71). Be enticed by the hanging display of roasted meat from the likes of char siew, roast duck, roasted pork and spare ribs. Have it with rice or noodles.

Char Siew - Thick, meaty cuts of char siew that are irresistible from afar. How can you not notice the glistening, caramelised char siew glaze that gives it that sweet savoury taste. A fairly good balance of fat and meat as I like fatty char siew.

The edges are slightly charred but not blackened that makes it great for those who dislike the burnt flavour. One good thing about this stall is that you can opt for either lean or fatty cuts of char siew.

Roasted Pork - For hawker standards, expect thicker than average slices of tender roasted pork belly. The crackling is super crispy and you can hear the crunch while chewing on it. Meat is fairly juicy but don’t expect it to be as good as Imperial Treasure’s. Pretty good for a weekday lunch if you’re back in office.

Roasted Duck - Beneath its slightly crispy skin lies a thin layer of fat and tender pieces of duck meat. A fairly good roasted duck that serves as a motivation for you to work harder in the afternoon.

Price - Starts from $3 a plate. A three meat combination (三拼饭) sets you aside $7.

The uncle is quite friendly and will make an effort to make some small talk with you. That may be why the queue moves rather slowly. But if you go at an off-peak timing, you wouldn’t need to wait too long.

Haven’t tried the wanton noodles before. Will make a mental note to try them next time.

Last December, Apiary collaborated with Bailey’s to offer ice cream flavours infused with Bailey’s Original Irish cream.

Charcoal Waffle ($6.50). Although I’ve been to Apiary on multiple occasions, this is my first time having their waffles. Surrounding the waffles, is homemade chocolate sauce and maple syrup.

Personally, I prefer my waffles to be more crispy than what’s served here. It was lacking in Apiary’s version. That aside, the waffles were soft and fluffy.

Bailey’s and Brownies (Premium Scoop). A great pairing of flavours theoretically. Bailey’s original Irish cream ice cream with homemade brownies. Love how they are so generous with the little soft, moist brownie bits that was prominently in every scoop.

However, the Irish cream taste was very faint. It’d be great if they were more generous with the amount of Bailey’s in the ice cream.

Bailey’s Cherry Cupcake (Premium Scoop). Bailey’s Red Velvet Cupcake with morello cherries and chocolate cupcakes. The fruity sweetness from the morello cherries were more prominent than the Bailey’s cream unfortunately.

Bailey’s Iced Chocolate ($7). At least I could taste the Bailey’s shot in this iced chocolate. Would’ve done it with coffee if we went earlier in the day.

So with every scoop of ice cream purchased, they are supposed to give you a Bailey’s drizzle cream. Unfortunately, it wasn’t served to me.

Have y’all gone to PIVOT for their desserts and tamago sando? Decided to drop by one day for a quick coffee and cake. And I ordered their bestseller OH! Gee Cha ($8.50) since it’s my first time here.

A houjicha mousse cake that’s light on taste. Beneath the mousse is a rather fluffy houjicha genoise. In the middle lies an Apple compote that adds a fruity element to the cake. It’s decorated with houjicha leaves and houjicha crumble.

I’m not a diehard houjicha fan but this wasn’t great. The roasted, earthy taste that’s typically associated with the roasted green tea was at best faint in the mousse and the genoise. The essence of vanilla from the light and sweet houjicha mousse was much more prominent.

Unfortunately, it’s the chunky apple cubes and added sweetness of the compote that stood out here. If they could make the houjicha flavour stronger, I would rate it a few notches higher.

How many of you love banh mi? The Vietnamese variant of the ubiquitous baguette, it’s usually filled with meat and vegetables of your choice. The humble Banh Mi Thit by Star Baguette in Geylang is one of the better places for banh mi in Singapore. And you can tell as it’s frequented by the local Vietnamese community.

A good banh mi is one that’s crispy and crusty on the outside while the inside is light, soft and airy. Banh Mi Thit hits all the right notes. When I took my first bite, I could feel the crunchy texture.

They make their banh mi from scratch and it’s evident as you’re greeted by the delicious aroma as you walk into the shop.

Choose from pork, ham, egg, beef and chicken. I had the ham banh mi which contained slices of ham and sliced pork belly. It’s slathered with a layer of pork liver pate (yum) and filled with coriander, pickled carrots and daikon, onions and chilli. A special seasoning sauce is drizzled on the ingredients to finish off.

My friend had the chicken banh mi.

Any variety sets you back $4.50. It’s extremely affordable for a pretty gourmet sandwich by Singapore standards. Top up $1 and you’ll get a drink including Vietnamese coffee.

The humble Bo Lo/ Pineapple Bun (菠蘿包) is one that you can find in most bakeries in Hong Kong and overseas Chinatowns. Joy Luck Teahouse has brought in these bo lo buns from Kam Kee Cafe (金記冰室). And to quench your thirst, try the HK Milk Tea (奶茶).

Bo Lo Bun ($2/$2.80 with butter or luncheon meat). Golden brown in colour. Expect a crisp, crumbly, sugary crust that resembles like a pineapple but without any pineapples. The dough itself is extremely soft as they add water roux/ tangzhong (湯種) - heating flour and water to form a paste. I wonder if they add lard like it’s done traditionally though.

To enjoy the full cha chaan teng (茶餐廳) experience, add a slice of butter. Then you can have your Bo Lo Yau (菠蘿油).

Kam Kee HK Milk Tea ($3.50 -hot / $3.80 - cold). What makes a good HK milk tea is how it’s brewed. Essentially Celyon tea with full cream evaporated milk based on their secret recipe. My standard order will be cold/ 凍奶茶 with less sugar.

I had this twice. The first time didn’t taste as good as the second. I allude this to the person brewing the tea.

The humble Bo Lo/ Pineapple Bun (菠蘿包) is one that you can find in most bakeries in Hong Kong and overseas Chinatowns. Joy Luck Teahouse has brought in these bo lo buns from Kam Kee Cafe (金記冰室). And to quench your thirst, try the HK Milk Tea (奶茶).

Bo Lo Bun ($2/$2.80 with butter or luncheon meat). Golden brown in colour. Expect a crisp, crumbly, sugary crust that resembles like a pineapple but without any pineapples. The dough itself is extremely soft as they add water roux/ tangzhong (湯種) - heating flour and water to form a paste. I wonder if they add lard like it’s done traditionally though.

To enjoy the full cha chaan teng (茶餐廳) experience, add a slice of butter. Then you can have your Bo Lo Yau (菠蘿油).

How many of you love banh mi? The Vietnamese variant of the ubiquitous baguette, it’s usually filled with meat and vegetables of your choice. The humble Banh Mi Thit by Star Baguette in Geylang is one of the better places for banh mi in Singapore. And you can tell as it’s frequented by the local Vietnamese community.

A good banh mi is one that’s crispy and crusty on the outside while the inside is light, soft and airy. Banh Mi Thit hits all the right notes. When I took my first bite, I could feel the crunchy texture.

They make their banh mi from scratch and it’s evident as you’re greeted by the delicious aroma as you walk into the shop.

Choose from pork, ham, egg, beef and chicken. I had the ham banh mi which contained slices of ham and sliced pork belly. It’s slathered with a layer of pork liver pate (yum) and filled with coriander, pickled carrots and daikon, onions and chilli. A special seasoning sauce is drizzled on the ingredients to finish off.

My friend had the chicken banh mi.

Any variety sets you back $4.50. It’s extremely affordable for a pretty gourmet sandwich by Singapore standards. Top up $1 and you’ll get a drink including Vietnamese coffee.

Have y’all gone to PIVOT for their desserts and tamago sando? Decided to drop by one day for a quick coffee and cake. And I ordered their bestseller OH! Gee Cha ($8.50) since it’s my first time here.

A houjicha mousse cake that’s light on taste. Beneath the mousse is a rather fluffy houjicha genoise. In the middle lies an Apple compote that adds a fruity element to the cake. It’s decorated with houjicha leaves and houjicha crumble.

I’m not a diehard houjicha fan but this wasn’t great. The roasted, earthy taste that’s typically associated with the roasted green tea was at best faint in the mousse and the genoise. The essence of vanilla from the light and sweet houjicha mousse was much more prominent.

Unfortunately, it’s the chunky apple cubes and added sweetness of the compote that stood out here. If they could make the houjicha flavour stronger, I would rate it a few notches higher.

Revisited Obba Jjajang after two to three years. Am on my hunt to try more Korean Chinese food. So if you got any favourites, let me know!

Obba Jjajang is probably one of the better places to get your jjajangmyeon at an affordable price point.

Jjajangmyeon is essentially noodles with thin slices of pork belly, onions and chunjang - a thick, gooey sweet bean sauce. Enjoyed every bit of it from the sweet, savoury sauce to the generous bits of diced pork in every bite.

Stir the noodles quickly before it gets all clumpy. The portions are big. You may want to share this with a friend. I was too hungry to take a photo of how it looks after we stirred the noodles.