Chinese Restaurants

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Other new dishes at the buffet spread include Wok-fried Mee Rebus, Black Pepper Fried Carrot Cake and Nonya Laksa with Pig Skin!😋😋 Remember to save some stomach space for the dessert spread too, especially durian lovers! You're in for a treat!🤤 .
The buffet is going at $42++(lunch) and $58++(dinner). 👌🏻👌🏻

Best crab Beehoon ever!!!! The Beehoon was very well simmered resulting it being very flavorful. Also the shiokest salted egg Boston lobster 😋😋 their signature soon hock with minced meat and tofu was also super fresh 👌👌

Cross-The-Bridge Rice Noodles aka 过桥米线 originates from Yunnan. Shi Miao Dao Yunnan Rice Noodles has 700+ stores all over China so you might had chance upon them while travelling.

There are 4 kinds of soup to cater to all: Original ($7.80), Pickled Cabbage ($8.50), Mala Soup ($8.50) and my preferred Tomato ($8.50). Each set are inclusive of thick vermicelli directly imported from Yunnan, chicken drumlet, quail egg, beancurd skin, black fungus, white fungus, corn and assorted vegetable. Be sure to order the side dishes like Old Vinegar Peanuts ($2), fragrant as they use their own made old vinegar!

It's been long since I ate peking duck. Since its on promotion, let's try it!
Yummy yum yum. Peking duck wraps are always the best! Imagine 2 person eating the whole duck. Phew~~~ the balance duck meat was cooked with black pepper.

Out of the 50 restaurant brands, 12 are heritage restaurants that have been in the local culinary scene for decades. One of them is Prima Tower Revolving Restaurant which was established in 1977.

Featuring Sautéed Bird's Nest with Egg White from Prima Tower Revolving Restaurant for #singaporerestaurantmonth. Bird's Nest sautéed with fluffy egg white & a sprinkle of Jinhua Ham (金華火腿). Rich, creamy with slight smokiness from the ham. Savoury bird's nest instead of the usual tong sui/dessert. This dish will be available from 17 July to 2 Aug only.

For more information, visit www.singaporerestaurantmonth.com.

The way I see it, this is a steamboat place where you go specifically for their soup, of which there is one and only one type. It is written in the menu that the Teochew owner's recipe for the soup has chicken and shark bones boiled together with other high quality ingredients for over 5 hours. I guess that's how the milky-white soup has so much natural sweetness.
This place also lavishes a lot of attention on the items to be cooked in the soup. I never miss out of ordering these hand-made signatures of theirs: Pork Dumplings, Special Squid Paste and Fish Kway Teow.

A place to go if u have any craving for Taiwan night market food. The mince meat rice and mee sua waa cheap and good. Portion is big and the taste decent

Once in a while, I like nothing better than to sweat it out over an aromatic and spicy Chong Qing Grilled Fish. My standard order is a regular size seabass. At $30, it is good for two to share if you aren't ordering much else. The toppings I prefer are the endive sprout and enoki mushroom ($3.80 each), black fungus and fried beancurd skin ($3 each). They have a whole bunch of other ingredients such as lotus root, winter melon, potato and white radish too. So there's bound to be something to suit each person's taste. You also get to choose from three levels of spiciness for how hot you want your fish prepared. If your threshold for pain isn't high, I suggest selecting the lowest level because it costs 40 cents for a glass of (non-refillable) water to douse the flames in your mouth.
Apart from the signature fish, a wide variety of side dishes and cooked items are available as well. I never not order my favourite side dish of pig's ears ($6.80) whenever I am here. It is "shiok" to the nth degree.
*All prices are before taxes.

I know I recommend people to try this bomb. But these babies are just way too delicious to not post it up. Had them for last night dinner. || Price: S$1/stick

Because one round of dinner wasn't enough (actually it was, but we're greedy), we headed to have some late-night steamboat.

Props to @paradisegrpsg for this soup base, brewed for 8 hours with chicken feet, chicken, pork bones and collagen-rich shark cartilage until creamy and ultra-delish.

We had a massive spread of sides, my favourite being the Ebiko Fish Paste, which, when cooked, attains an intriguing range of textures all in one bite; crunchy diced prawn, popping prawn roe, firm yet soft fish paste.