We also had the BBQ Baby Ribs ($10.90) which was fall off the bone tender and very well-marinated. The smokiness of the BBQ sauce elevated the meat which had a good ratio of lean and fatty meat. Very reasonably priced too!

A tip would be to visit this place slightly before meal times as it got really crowded at dinner time when we went; with the price and taste of the food here, it is no wonder that they are so loved!

Staying true to its roots as a dessert place, Toby's cakes were really fantastic! Despite feeding us to the brim with the curry rice and ribs, we couldn't stop downing the cakes. The Orh Nee Cake ($7.90) here received the vote of appreciation from the Orh Nee Queen, my fiancee! Totally reminiscent of the traditional Chinese dessert, the queen found space to almost finish the entire cake on her own! High praise indeed. I had the Ondeh Ondeh Cake ($7.90) and was equally impressed with how authentic tasting this was. I like that it is not overly sweet and appreciate the fresh coconut shavings that sat on top of the pandan sponge cake that sandwiched the gula melaka cream. A great fusion of east and west indeed!

Carrying on from my previous post about the newly revamped Plaza Singapura's Kopitiam, this time I tried one of the bigger names here, Michelin Bib Gourmand recipient for 4 consecutive years (2016 – 2019) @shihuiyuan.sg.

The first thing that I realised about the Hor Fun here is that it is not the kind that I envision it to be, the noodles here are thinner and longer, reminiscent of those seen in a bowl of Ipoh Hor Fun. The gravy is also less thick, making it easy to drink, akin to a soup that is packed full of flavours. This is due to a recipe containing over 30 herbs and chicken and duck meat and bones. The gravy is supposedly brewed for over 30 years. I opted for the duck drumstick hor fun and it was super good! The meat is fall off the bone kind of tender and soaked up the gravy really well. This also came with a side of mushrooms and vegetables and even though the mushrooms are a side here, they are so good that they are a star in their own right; you can order a mushroom hor fun instead if mushrooms are your kind of poison. To elevate the dish, try it with some of their homemade chilli as well.

I would recommend that you give this stall a try if you are a hor fun fan and if you are not, I urge you to give this a try too. It might just change your mind about the dish!

Have you visited the revamped Kopitiam at Plaza Singapura? It’s filled with a collection of Michelin food stalls and some familiar favourites. Amongst them is Ah Ma Chi Mian, which have taken the Singaporean hawker scene by storm, with at least 9 outlets today.

I ordered the Specialty Pork Liver (Dry) since this is one of my favourite dishes and I have heard good things about it! Each piece of liver was cooked to perfection! I have seen it being compared to the texture of foie gras online and this description isn’t an overstatement. It has to be said this a bit pricey though for a kopitiam meal but it is worth every cent, with its flavour and texture on point as well as the sheer amount of ingredients contained within. Order an additional bowl of to complete your meal ◡̈

This one has been making waves recently; started by former Peach Garden Dim Sum’s Head Chef, Chef Wei HK Cheong Fun has opened a third outlet at Bangkit, after the ones in Clementi and Bedok drew crowds and queues for this silky smooth comfort food.

Specialising in HK-style Cheong Fun with all orders are freshly-made in stall;l, every element of this humble dish, from the soft, velvety rice noodle sheets to the sauce and the fillings, is prepared daily on-site using old-school traditional methods.

Currently they have it in plain and 3 different fillings:

Signature Mushroom Cheong Fun ($4); Shiitake and shimeji mushrooms stir-fried in butter and oyster sauce.

Char Siew Cheong Fun ($4); Filled with bits of pork char-siew and perfect for meat lovers. My preferred flavour 👍

Prawn Cheong Fun ($5) that’s made with a substantial amount of fresh prawns!

You can tell a cheong fun is good when it's skin is translucent enough for the fillings to peer through teasingly at you 😛 although all elements of the Cheong Fun is pretty, I would prefer to have my cheong fun skin to even thinner.

Chef Wei HK Cheong Fun is located at
📍209 New Upper Changi Rd, FoodHub 01-633, Singapore 460209
📍352 Clementi Ave 2, 01-153, Singapore 120352
📍257 Bangkit Rd, Singapore 670257

NY Verden is also currently having a launch promotion where you can enjoy gourmet pasta dishes 1-for-1 at only $20++ when you dine-in or takeaway from NY Verden. Choose from 3 different types of pasta:

Colatura Butter and Tobiko,
Ravioli with Aged Balsamic,
Gnocchi Cacio e Pepe;

the promotion is limited to only one redemption per table and takeaway order.

Available from Monday to Thursday for dine-in and in-store takeaway, while stocks last.

Also, add $3 to enjoy a Little Creatures Bottled Beer with every main dish ordered. Value for money!

The Mixed Platter that came with Grilled Pork Cheek, Pork Skewers (Moo Ping) and Lemongrass Chicken is a crowd favourite as well. The Moo Ping are tender, juicy and flavourful.

The Premium Tom Yum Soup features a Collagen Broth which took 12 hours to Prepare. Comforting and shiok!

We also tried the Thai Style Omelette w Crab Meat and was pleasantly surprised with how crispy this was and the eggy fragrance that came with each mouthful but most importantly, unlike your typical thai omelette that you get elsewhere, the ones here are not overly oily.

Another dish that we particularly enjoyed was the Thai Kangkong with Squid. The crunchy vegs tossed in a garlicky spice dressing topped with squid that were cooked to perfection, a must have here!

The Basil Pork was indeed one of the ones that we enjoyed; flavourful without being overly salty, this was really delectable with the garlic bits that were fried together with the dish. Top this off with a bowl of white rice and you get a comforting meal to warm your soul and tummy.

It’s back! @mcdsg’s scrambled eggs burgers are back! Seems a little coincidental that this came hot on the heels of an egg burger place’s opening on our sunny island 🙊

But this was as good as I remember it to be. Soft, pillowy buns sandwiching fluffy scrambled eggs and melted cheese. That chicken patty needs no further introduction and paired with everyone’s favourite hash brown, it’s a brilliant start to the day! ☀️