Anyway it's too late for desserts :p shared this with my guy . Love this sticky rice ..it's very well cooked ( have eaten those that weren't cook thoroughly ) . It's served warm with the coconut milk sprinkled with sesame seeds . Mango was sweet ! Worth the $6.80

I kinda like the honey mustard! Is so addictive that I have to keep dip it with the hot French Fries! The chicken is super duper hot! Until my friend spear some the spicy chicken which I forget whats the name! Yes that is DELICIOUS!

Xiao Long Bao @ Din Tai Fung is always the favorite. No matter which outlet you are in, the taste and feel is the same. No need to say, crowded as usual especially dinner crowd. Prompt Service ⭐️⭐️⭐️⭐️⭐️

I was first introduced to this coffeeshop not too long ago and have a very dining experience. The first thing that caught my attention was the many rows of crab shells that the owner used to decorate the walls. I was also very impressed with the fact that the staff bothered to even clean up the baby chair before they passed it to us. As for the food, I particularly like their Chilli crab and their Rojak Chicken. I ordered the following dishes (clockwise) Chilli crab, white pepper crab, Sweet and sour pork, Fish and Vegetable soup, Prawn roll, Sambal Potato leaves and Rojak Chicken.

At $3 or $4 a plate plus at least 45 minutes wait time, this plate of stir-fry better be worth it! Verdict - it was fantastic. I'm a hard pleaser when it comes to Fried Kway Teow. Most often, I end up disliking the dish yet unable to determine if it's the wok-hei, the done-ness, or the flavour. BUT, this plate was delicious. You could tell it was well and evenly stir-fried from each mouthful. The flavour of the black caramel sauce, equally coated onto the soft cooked noodles. The cockles were fresh and firm, cooked just right. The lady boss takes her time to fry each plate, hence the long wait. Don't go when you are already hungry, you'll faint before it's your turn.

I think one of the essence of a good plate of fried kway teow is definitely the wok hei. And the owner of Hill Street Fried Kway Teow has definitely done it well because you can taste the smoke flavour of the noodles clearly. Here's a photo of fried kway teow. Read more: http://www.misstamchiak.com/hill-street-fried-kway-teow-bedok-south-market-and-food-centre-is-this-your-favourite/

I really like the "ban mian" from this stall (unit no. 01-68). They make the noodles by hand, and only upon order does the lady boss push the noodle sheets into the cutter to cut it to your preferred type (skinny and fine, flat with more width or in little sheets). Whatever your noodle style, every single bowl is always beautifully cooked by the male chef. Soft yet with a touch of al dente, the "ban mian" here tastes just as good whether you opt for the soup or dry-with-chilli version. For the $2 serving, you get about 4 small lumps of minced meat balls, token strands of vegetables and crispy ikan bilis as topping. There is a $3 version for hungrier individuals. You can also add an egg for 50 cents. Customers start queuing from the time the stall opens very early in the morning and doesn't stop till the noodles run out. Which is usually around midday.

Feeling bloated after this bowl of laksa, perhaps because the coconut taste was rather strong. Portion-wise, it fills me up 8 out of 10. However, I very much recommend the curry chicken rice to the laksa.

Besides selling the usual soya bean, beancurd and pancakes, Mr Bean has come up with some interesting dessert for the outlet. 8 Treasure Beancurd which is made up of 8 different types of beans including red beans, green beans, lotus seeds, yellow beans, great lima beans, red kidney beans, barley and peanuts. Read more: http://www.misstamchiak.com/mr-bean-bedok-mall/

This stall is known for its pork, liver and kidney mee sua as well as its namesake but what I return often for, is the steamed fish. You pick your fish from what's displayed on ice and inform the friendly young boss if you want chilli or not (if you can take the heat, go for the chilli because it gives the dish a wonderful kick). It is then steamed with finely sliced "kiam chye" (salted vegetables), leeks, tomatoes, chilli padi, julienned ginger, a mashed up "sng buay" (pickled plum) and some "tao cheo" (preserved soya bean). Have it with a bowl of steaming hot rice for what is essentially Teochew comfort food with a hot twist.

Not really a new place but I only found out about it recently when my wife wanted to eat rainbow cake and Lynda Ann's was one of places recommended. The cakes here are awesome!!! It's my wife and mine favourite cake shop now! The cakes that I had tried - Carrot cake, choc cupcake, choc cake etc were all very good and the texture of the cakes are moist and not dry and you dun have the overdose feel after eating it. Two thumbs up!!!

Super friendly owners who are jovial and warm. Totally brings up the atmosphere, making you feel so comfortable and at home. Serving Papa Palheta's Terra Firma which leaves a slightly brighter after taste (for my piccolo latte) compared to the usual throwback I've had. But when balanced (in the case of latte) it tastes pretty similar to throwback 😅😅 (lousy tongue I've) btw ITS A MUST TO ORDER THE ICED CHOCOLATE ITS REALLY THE BOMBZ OKKK and the Bananoffe cake 👍👍 Pastries are supplied by BAO (what's new?) haha if it's not in the east, I'll probably frequent them pretty often.