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Let's eat some Chinese cuisine!
Miss Ha ~
Miss Ha ~
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Totally unimpressed by these supposed lava-flowing buns which turned out to be mini paus with a rather tough dough and what sort of felt like a frozen filling made to be heated upon request. Other than being clumpy and not even flowy, the custard filling had a milky, sweet corn taste. Disappointed since it’s thought to be one of the highlights here. I would rather just have the beef hor fun.

You can’t possibly miss this signature eight star pot at Manhill Restaurant, especially the claypot dishes are their specialty. Amidst the variety, this eight star pot seems to be rather popular that it could be spotted on almost every table.

Like treasure hunting, simmered in the pot are ingredients such as sea cucumber, fresh prawns, fish maw, cabbage, mushrooms, baby corns, fried garlic, bamboo shoot slices in a thick umami broth. So good that we used it to drench our noodles from the other dish!

Take a trip down memory lane at Manhill Restaurant since the original Hillman Restaurant was opened in 1963 and subsequently in 1973, Manhill Restaurant was born! Filled with nostalgia, the restaurant could be easily recognized especially at night by its huge neon-lighted signboard with an earthen pot, which represents their signature dishes. The interior is occupied by velvet-trimmed chairs, very traditional crockery and cutlery. Even the lady who took our orders on a blank notepad, using fluent Cantonese, made me feel as though it was a travel back in time. No order chits, no menus on iPads.

Since the chicken in paper bag was one of the top recommendations, surely we had to try it out. One convenient point was that it was boneless, hence easy handling. As you unfold the paper wrapping, the first aroma that reaches the nose is the fragrance of Hua Diao wine, one that’s fermented from glutinous rice, wheat and water. The juiciness from the chicken meat had a mixture of umami and savoury, and even though it was a little oily, I didn’t really mind because it was so flavoursome with a hint of ginger. They provided some salt and pepper by the side which i tried dipping, but that would result in a sodium blast. The chicken is good on its own. Wrapped in the grease-proof paper meaning the marinate was well-retained and yes, if you don’t mind, you can taste the paper that had leftover flavours. Doesn’t come with an appealing appearance, but it’s likely a comforting dish for the older folks.

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A very savoury way of cooking this seafood dish, especially with the black garlic that contributes a really strong fermented flavour to the razor clam. Salty as it might be, the black garlic also adds on a tinge of sweet, balsamic taste.

The razor clam was long and juicy, but chopped into smaller pieces which can be chewed conveniently. Love the freshness!

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Housed under a 3-in-1 group concept along with @wooriceboxsg and @gongyuansg by Royal T Group, @seoigorcafe.sg brings you a combination of local flavours through dishes like traditional kaya toast set ($4.80), prata curry set ($5.80), mee pok ($4.50) as well as familiar Hong Kong Cha Chaan Teng items such as original egg waffle ($2.30) and scrambled eggs thick toast ($3.80). Now who says you can’t find cheap eats at Orchard? My favourite of all was the original egg waffle. The exterior was really crispy and had a light buttery aroma, while each sphere-shaped egglet was fluffy on its own. Makes a good snack combination especially with their tiger sugar pearl milk tea ($2.80)! But it would have even been better if the sugar was reduced in the milk tea since the warm chewy pearls were already coated with brown sugar. Another interesting drink that might get you intrigued is the black and white ($2.90), a malty drink of ovaltine and horlicks. How nostalgic can this be.

Thank you @burpple for the invite and @seoigorcafe.sg for hosting!

#burpple #burpplesg #burppletastemaker #seoigorcafe #sgigfood #sgigfoodies #sgeats #sgcafe #wheretoeatsg #whati8today #foodporn #sgfood #sgfoodporn #instafood_sg #eggwaffle #sgcafefood #sgfoodhunt


This dish isn’t on the permanent menu and it happened to be a daily special on the day I visited.

I have never seen a Chee Cheong Fun fried in this manner, the closest was probably just a fried carrot cake. Here, the steamed rice flour rolls were cut into chunks and fried with their sweet savoury special sauce. Even better with the surface being a little charred such that you can taste the wok hei, and topped with tonnes of bean sprouts. A new interpretation of chee cheong fun.

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Not exactly as cheap as those that one would find in Hawker Centres, but it’s still one that’s pretty decent found in a restaurant.

Beneath the soft silky dumpling skin, savour some juicy prawns and well marinated tender meat! It’s even better when these dumplings were tossed in a good mix of spicy and sour sauce from all that hot chili and vinegar. Can really get your tastebuds go numbed for a moment!

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Not too sure why, but the liu sha bao here has great resemblance to the ones over at The Bosses Restaurant, on level 2 also at Vivocity. The colour and texture of the buns, how soft and airy they are. The colour of the salted egg yolk custard, its oiliness that leads to the ooziness, and how it leans towards the saltiness of the salted egg yolk instead of some that are more milky and sweet. Also, the sandy texture of the custard. Everything's so similar!


Typical Cantonese-styled char siew buns spotted! Cracked open at the top due to steaming with high heat and you could still see hot steam emerging out from the center of the soft fluffy bun. The buns were quite fully stuffed with barbecued pork that had good meat-to-fat ratio, and marinated with a sweet, sticky, yet savoury, syrupy sauce.

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Every dish here is hand made, and that includes their noodles. A slight variation of the usual Beijing Zha Jiang Mian that has a darker brown fermented bean sauce with minced meat, the minced meat sauce here is orangey, stickier as if starch has been added substantially. The flat and wide noodles were chewy, which gave a good mouthfeel. Simple ingredients such as shredded cucumber, diced tau kwa (bean curd) and minced meat complemented the noodles well. Definitely cheap and good, huge portion for the price paid.


A traditional street food found in Xi An, some say the rou jia mo is a Chinese version of the western hamburger. Huang Tu Di Xi An Xiao Chi serves pretty authentic Xi An cuisine, all thanks to the owner who is from Xi An himself, and insists on serving authentic handmade delights from his hometown. The shop has been at Cityvibe for a few years, after shifting from a few places for the last 10 years where it first began as a humble coffeeshop stall.

The process of making this hamburger is tedious, from kneading the dough that's made using wheat flour, to marinating the meat with different spices, braising it over hours and then making into strips, including the fatty portion as the meat is usually cooked using pork belly. It felt somewhat like the western pulled pork, braised in an oriental way, yet juicy and flavourful. The 'mo', could turn out hard and dry if it's not done properly, but the one here was moist inside, while slightly chewy.

What makes the roujiamo here even more enjoyable is to know that the owner shipped his special oven meant for baking the 'mo' over from Xi An, because he believed that only in this way would produce the most authentic roujiamo. By the way, the pattern on the exterior of the 'mo' is no ordinary. There's a special way of kneading!


Fell so deeply in love with this pan-fried bun ever since I had it for the first time in Shanghai 6 years back. It's a snack that I would gladly forsake calories for. So I was really looking forward to trying Mr. Shengjian because it's so hard to find a good 生煎包 in Singapore. (Like the ones from Xiang Yuan Ji at Jalan Besar)

To spot a sheng jian done nicely:
1. Must definitely have a base pan-fried till crispy and golden brown while retaining a soft bao skin on top.

2. A substantial amount of minced pork wrapped inside with a flavourful, slightly sweet porky soup. The soup is usually made of pork lard, therefore quite oily. No smell of frozen pork.

3. Some chopped spring onion and sesame seeds for a fragrant nutty taste.

I have to say the classic flavour ones here do remind me of the authentic ones in Shanghai. Pleasantly surprised to see so much soup flowing as I took a bite off the bao skin. But the Kimchi with prawns was a miss; There was no soup in the bun and felt like it was a spicy chili flavour instead of a sour fermented taste. So I would recommend to stick to the classic flavour.
Also disappointed by the size of the buns too. Far cry from that of a normal sized bun even. I should start planning a trip to Shanghai soon!

#burpple #burpplesg #sgfood #sgfoodies #foodporn #mrshengjian #生煎包 #生煎先生


Foodie for life <3

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