Guiding you to good food & best restaurants in Singapore

The ohmygawd steak (aka the tomahawk steak).

Lei cha - Nine to ten items, such as shiitake mushrooms, red cabbage, chai poh, and tofu, are part of the mix.

Read more: https://www.misstamchiak.com/traditional-hakka-rice-tanjong-pagar/

Nestled amongst several high-end restaurants along Keong Saik, old school tzichar restaurant, Kok Sen, is a reminder of the yesteryears.

My first visit to Kok Sen was nearly 5 years ago and their signature claypot yong tau foo was unfortunately sold out on that day. I was therefore quite excited to try it on my recent visit.

The yong tau foo is all made in-house and stuffed with prawn, squid and fish paste. It is drenched with a brown braising sauce and served in a claypot. The yong tau foo is really good and the braising sauce terribly addictive with rice.

The only problem is the price. It's not cheap to be honest. Yes, it's really good but pricey as well.

Pastaria Abate is a family-owned restaurant serving authentic Italian cuisine and freshly handmade pastas at affordable prices along Craig Road.

I really liked the Porcini & White Truffle Pasta! It comprised of tagliatelle tossed in aromatic white truffle sauce and air-flown Italian porcini mushrooms. The truffle flavour was such a delight and even though it may seem simple, it was a very indulgent main that was very enjoyable!

Crème Brûlée Soft Serve from @icenoiehokkaido - rich milk soft serve underneath a layer of creamy custard topped with torched brown sugar crystals; a delightful treat that tastes as good as it looks and best of all, you get a 1-for-1 deal with @burpple beyond!

HengHwa mee sua (thin, salted wheat flour noodles) and bee hoon (rice vermicelli) are thinner than what I am used to.

Like the pah mee, the mee sua and beehoon are cooked in a rich seafood broth. They are however left to simmer and served "dry", giving them a much more intense flavour.

If you ever get invited to a home cooked HengHwa meal, do not be paiseh and say no when they ask if you would like more fragrant fried peanuts and seaweed on your noodles.

The seafood is actually a famous local produce of Putian. It is great as a snack on its own or as a finishing touch.

@jooeunchung loved the spicy and garlicky notes of their stir-fried flower clams (la-la). Let's just say the Koreans really love these two flavour profiles!

Pah Mee (or white lor mee) is the Heng Hwa's version of the black Hokkien lor mee which most of us are familiar with. Both are noodle dishes served in a thick gravy booth but thats where the similarities end.

The Hokkien lor mee uses thick flat yellow noodles in a dark starchy gravy. The HengHwa pah mee however uses a homemade noodle which is apparently hard to find in Singapore. The gravy is a white cloudy seafood broth, topped with prawns, squid, yam, pork belly and some vegetables.

I prefer the texture of the pah mee noodles and the light sweet and savoury gravy. Apparently, it is common to mop up the gravy with a bowl of rice.

The braised tofu (or mun4 nao3) is another dish recommended by @xfunnybunnie and @mousuke.z . It is great with rice or as a "soup" on its own.

The staff are so welcoming and attentive to our needs. The food is great too. I love the citrus seasoning on the salmon. The beef is awesome when paired with wasabi.