Exploring Great Food in SG

The tofu is good, with proper Szechwan chilly and pepper. As a Chinese, who just arrived in SG from China, I promise it worths trying.
The Dan Dan Noodle has generous pork mince, is just a bit sweet, and not spicy at all. Not a proper Dan Dan Noodle should be.
The chicken is deep fried chicken breast. It’s not how we make Szechwan Spicy Chicken in China.

A Taiwanese friend told me it’s the best 卤肉饭 she has had in SG. But I’m quite disappointed. The 卤肉饭 is very plain, just normal 卤肉 any Chinese can do. The 大肠面线 is a bit sour. The 鸡肉饭 is just chicken floss with 卤肉汤. Nothing special. Only the bubble milk tea makes me feel better.

It doesn’t worth queuing for more than half an hour in Saturday morning.

After hot yoga class, I don’t have any energy to go any where. So have a simple lunch at Lau Pa Sat. The lettuces, cucumbers, carrots, and onion are very fresh. The lamb is cut from the doner. With garlic sauce, it tastes similar to kebab in Dubai restaurants but slightly cheaper. The hawkers are quite and friendly. Nice to try.

But as it’s with fresh onion in it, I don’t recommend it for lunch if you have to go back to the office in the afternoon, even with a mask.😜

I tried the famous Chilean Seabass. I must say I love it! The creamy, sweet, savour, and salty flavours mixed together. It’s an adventurous and relaxing experience for my tongue. This is the food I want to have slowly and taste and identify different flavours.

As it’s a indoor restaurant, it’s a bit dark. Waitress Nath was friendly to a foreigner with broken English as I am.

At noon it’s very busy. I just feel sorry for all the chefs have to make good food against the clock. Cook is an art and it’s time intensive.

The bagel is great! Very chewy. It’s what a proper bagel should be. The filling is tasty. I ordered Sir NELS with avocado, tomato, and sunny egg.

I haven’t been this shop for three years. It’s much larger with more choices than before.

I arrived there quite late, around 1:15 pm. Not much choices left. The avocado was almost finished and wasn’t very fresh at that time. I like the taste of the salmon and the avocado, although they were not very special. With soya source and other spices, a simple homemade can be better than this.

Slightly more expensive than food hawks. But the taste, the plating, the service and the environment worth the money.

The best part is the pork mince. The chilli is very spicy, which pushes my limit.

This is the Hainanese chicken I like most. The flavour of the chicken is rich, the broccoli is like a proper Chinese dish. As a Chinese, I would say this is the flavour that most close to it in China.

The texture of the bagel isn’t very good. The roasted chicken with cumin is also ordinary. But the combination is innovative. Having it with beer could make it better.