Singapore 2016 Trip

When at the east's most iconic and bustling dinner spot, be sure to try out their oyster omelette ($4), duck rice ($3.50) (!!!raves), wonton mee ($3) and beef noodle soup. I mean, apart from your usual very local fare of stingray and barbecued stuff. Hehe. The duck rice is of course my favourite, with succulent tasty meat atop plump, fragrant rice grains. Shiok.

Oyster omelette is one of my favorite Singapore hawker food and I especially love this one from east coast. There are many stalls there but I always buy from stall that is on the side very near the car park. And they only sell oyster omelette so you know they must be good!

The snaking queue at this hawker stall called Inspirasi proves that a lot of people feel the same way too. At just $2.50 per bowl, it's really an affordable way to enjoy delicious food. I topped up my bowl with extra chicken and begedil (potato patty) to give it the extra oomph. The Makcik serving me was also very sweet and nice. 😊 Always like it when people serve their customers with a smile. Highly recommended for those who have yet to give it a try!

You. S t a r t. You. C a n ' t. S t o p.
#lauwang #lauwangclaypot #lauwangclaypotdelight #lauwangclaypotdelights #claypot #sgclaypot #sgdining #sgfood #whattoeat #burpple #sgeats #hungrygowhere #foodpanda #老王 #ngohhiang #sesameoilchicken #sambalkangkong #herbalfrogsoup #saltedeggtofu #姜葱猪肝 #麻油鸡 @lauwangclaypot

Unlike most wanton mees I've had that have dark sauce as their sauce base, Kai Kee uses the traditional Chinese wine to compliment the wantons. What I like most is their generous portion, alongside with their handmade noodles which is softer than usual but still done al dente. The char siew was a little dry, but Kai Kee is definitely a bang for one's buck. #tslmakan #sghawker #igfood #sgfood #burrplesg #burrplesghawkerfare #sgeats #igeats #vsco #vscocam

I kept craving this sukiyaki ramen ($15++) after the first time I tried it. No, it's not the best ramen I've had but there's just something about it that makes me want to to back and eat it again. Which I'm planning to do again soon, given that it's a limited time offering.

What's sukiyaki ramen? It's simply sliced pork (instead of the usual chashu) with an raw egg that you mix in - kind of like how you would eat sukiyaki. The pork is pretty tender, and I love the little slices of slightly caramelised onion in my ramen - eaten together, it kind of reminds me of the pork and ginger dish the Japanese do so well. I can't get enough of the rich and flavourful tonkotsu soup either - it's full of umami goodness without being too 'porky'. Coupled with thin ramen noodles that are smooth yet firm, this really makes for a satisfying bowl of ramen.

While this ramen isn't a candidate for my top 5 ramen, it's probably in the top 10 list and pretty good for what I can get near work! I'm already plotting to see when I can get my next dose of sukiyaki ramen.

The chendol had a hint of saltiness which was quite unique and made the dessert not so jelak. The shaved ice was quite fine too. I heard they make their own chendol; no wonder it was so tender. Damn shiok for a sweltering afternoon.

We finally ventured to the top floor of Beauty World for the much anticipated brunch at You Peng Noodle Dumpling House.

This place has a thousand reviews and just about as many fans. Needless saying I'm now part of their fan club too, as I have left the table extremely satisfied with my juicy meaty doughy treat.

The Xiao Long Bao filling and soup taste nice - the light pork broth and meat can compete with much pricier establishments. The only thing I could fault is the skin, sightly too thick for me. I did jokingly tell my lunch date that I could probably throw the bao at the wall, and it still wouldn't burst. ( which I guess it's safer than the paper-thin skinned baos that end up spilling in the steaming basket at the lightest of touches.)

The pot stickers were very nice as well, slightly soupy inside and well crisped on the outside. One additional highlight of the meal (not shown in the photo) was the shou zhua bing pancake: savory, crispy, fresh and piping hot, without being too greasy.

You Peng is great value for money, a definite recommendation for dumpling aficionados.

It's a very unique dessert and I knew I had to try this when I've seen multiple good reviews about this while researching for Krave Cafe! When I first landed my spoon into this, the custard was soft and it was smooth when I put it in my mouth! Smooth and melted in my mouth:) There's this strong jackfruit taste with the custard and I was delighted to find even more jackfruit pieces in this dish! The fruit pieces were sweet and huge in pieces and it definitely is worth the price for this!:) I definitely want to have this again when I'm back there!

I kept craving this sukiyaki ramen ($15++) after the first time I tried it. No, it's not the best ramen I've had but there's just something about it that makes me want to to back and eat it again. Which I'm planning to do again soon, given that it's a limited time offering.

What's sukiyaki ramen? It's simply sliced pork (instead of the usual chashu) with an raw egg that you mix in - kind of like how you would eat sukiyaki. The pork is pretty tender, and I love the little slices of slightly caramelised onion in my ramen - eaten together, it kind of reminds me of the pork and ginger dish the Japanese do so well. I can't get enough of the rich and flavourful tonkotsu soup either - it's full of umami goodness without being too 'porky'. Coupled with thin ramen noodles that are smooth yet firm, this really makes for a satisfying bowl of ramen.

While this ramen isn't a candidate for my top 5 ramen, it's probably in the top 10 list and pretty good for what I can get near work! I'm already plotting to see when I can get my next dose of sukiyaki ramen.

It's a big surprise when they put such a big bowl in front of us! There are plenty of fresh seafood ( includes crayfish, big prawn, sotong and la-la) with fried rice vermicelli! We definitely will come back again! 😋😋😋