Welcome to Beach Road.

Founded in May 2015, this stall is popular for its decently tasty, wallet friendly dishes.
.
Their rendition has al-dente chewy soft yellow egg noodles, crisp bean sprouts, bouncy hard boiled egg, crisp green chili, and crisp fried shallots, with grainy savoury vegetal sweet eggy spice salty flavour.
.
The gravy is medium thick, smooth and gloopy, carrying sweet savoury spice flavour.
.
Enhanced with a bit of lime juice, lending a sour zesty tangy note.
.
.
.
Mee Rebus
Kampong Glam Cafe
@ 17 Bussorah Street
.
More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

Came with the set. Okay lor!

Stir-fried prime beef and lots of ingredients I love - onsen egg, tenkasu, spinach, spring onion. It was enjoyable, but the beef was slightly ordinary.

Dry udon with 72-hour slow-cooked black pork belly. Crazily indulgent dish. Miso and cream are already a rich combo, then you add a large and fatty slab of meat. Nice but scary.

26 Jun’25, Thu🌤️
📍Chin Chin Eating House (Purvis St)

The chicken is so on point, tender and juicy, chilli and ginger with dark soya sauce is a must, be mindful, the chilli is quite spicy, giving you the kick.

The hainanese chap chye and hotplate tofu are not bad, can order.

As for the cereal prawns, not bad as the prawns are quite plump but I wouldn’t say it is cereal prawns as I couldn’t really taste the cereal.

Overall, decent.

Damage: $71

Spent an afternoon at King and The Pawn (great selection of boardgames btw) and the food was surprisingly good. I ordered Spicy Bacon Mushroom Aglio Olio ($19) which consists of capellini with bacon, mushrooms and cherry tomatoes. This pasta was garlicky, aromatic and very tasty - cleaned my plate in no time!

Note: They have shifted to 17 Purvis Street (#01-01)

Food was really yummy and I even returned the following week to get it again!

Would definitely recommend the spinach and nuts and the spicy squid.

Their Peking duck looked sooo delicious too. There wasn’t too bad of a queue either so that was great

A rich and filling chilled dessert. The thick, creamy, and sticky black rice carries a natural sweetness, elevated by a drizzle of coconut milk that enhances its flavour profile. Topped with a scoop of vanilla ice cream, it adds extra chill and sweetness. While this dish is typically enjoyed hot, the cold version was surprisingly better. The rice starches thicken when chilled, creating a more pudding-like texture as the solidification brings out a richer, deeper mouthfeel that lingers pleasantly.

A classic dessert featuring finely shaved ice topped with green pandan jelly and red beans, then generously drenched in creamy coconut milk and rich gula melaka. The green jelly was well-made, with a smooth and slightly chewy texture, while the red beans were sweet and sticky. The coconut milk was ladled on liberally, and the palm sugar added a deep, natural sweetness. There was also an unexpected savoury note that made the dessert even more appetising, possibly from salted caramel, which gave the overall flavour profile more depth and appeal.

They say it’s not what you eat, but who you eat with. And while that’s true to a certain extent, for a foodie, flavour matters too. Here at Yat Ka Yan, it’s both where good company meets comforting dessert. It’s a cosy spot where everyone feels like one big family, and despite the long queue, it had a quick turnover rate.

Purple Rice Ice Cream ($5.50)
A rich and filling chilled dessert. The thick, creamy, and sticky black rice carries a natural sweetness, elevated by a drizzle of coconut milk that enhances its flavour profile. Topped with a scoop of vanilla ice cream, it adds extra chill and sweetness. While this dish is typically enjoyed hot, the cold version was surprisingly better. The rice starches thicken when chilled, creating a more pudding-like texture as the solidification brings out a richer, deeper mouthfeel that lingers pleasantly.

Chendol ($4)
A classic dessert featuring finely shaved ice topped with green pandan jelly and red beans, then generously drenched in creamy coconut milk and rich gula melaka. The green jelly was well-made, with a smooth and slightly chewy texture, while the red beans were sweet and sticky. The coconut milk was ladled on liberally, and the palm sugar added a deep, natural sweetness. There was also an unexpected savoury note that made the dessert even more appetising, possibly from salted caramel, which gave the overall flavour profile more depth and appeal.

Mini Soup Set of 3 ($6.80)
A trio of mini bowls, Black Sesame Paste, Walnut Paste, and Almond Cream, makes this set a good option for sampling multiple desserts in smaller portions. The Black Sesame Paste was light and smooth, slightly watery, with a moderately nutty and earthy flavour. We were hoping for a richer, more intense profile. The Walnut Paste had a thicker consistency but still felt somewhat watered down; the nuttiness was present, though a subtle sour note threw the balance off. Neither was quite to our liking, but the Almond Cream redeemed the set. It was thick, creamy, and pleasantly sweet.
.
🚩Yat Ka Yan Dessert (Tan Quee Lan), 9 Tan Quee Lan St, 01-03, Singapore 188098
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #burpple #desserts #YatKaYan #YatKaYanDessert #一家人 #traditionaldesserts #chendol #blacksesamepaste #walnutpaste #almondcream #purplericeicecream #珍多 #椰浆紫米雪糕 #芝麻糊 #杏仁露 #核桃湖

I needed carbs. It's acceptable in an izakaya setting, but objectively quite ordinary. The pork was poor.

In an izakaya setting, this was acceptable. But relative to serious katsu, it's quite trashy hahaha.