Siem Reap, Cambodia
11 March 2012
10 March 2012
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09 March 2012
08 March 2012
28 February 2012
Wanton mee
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They use the 'armpit' portion meat, where the meat is tender and charred to almost perfection. A little pity is the soggy type of noodles used which I don't like. Nevertheless, this is a must eat stall for wanton mee lovers.
忠于原味云吞面
Tiong Bahru Food Centre level 2
22 February 2012
Wanton mee
I prefer Singapore's version of wanton mee than Malaysia's version. Reason being - most of the Msia's version are served with dark sauce and without chilli. I have been eating in this stall for the past two decades. Very subjective - but I still am enjoying the taste.
合兴面家
Clementi West Street 2 Food Centre
21 February 2012
Wanton mee
The noodles are nice with the wanton dumpling a pleasant surprise. Wouldn't say the same for the char siew though as I personally prefer those with a bit charred and not so sweet.
黄记云吞面
Blk 118, Depot Lane (off Depot Road Industrial Estate)
10 February 2012
猪脚冻
This is one authentic teochew delicacy and not many know how to appreciate this. Not easily available nowadays except maybe in some teochew restaurants. This serving cost an economical $5. Wonderful taste.
Chinatown hawker centre, level 2 @ Smith Street
26 January 2012
Cheese salad
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A simple dish with delightful cheese slices. Best to serve with the complimentary bread.
Porta Porta Italian restaurant
Stanley Street (Shenton Way)
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Seafood penne
The eggs, cheese and ingredients make this dish delicious. However, to note that it is very filling and best to order and share among.
Porta Porta Italian restaurant
Stanley Street (Shenton Way)
Creamy mushroom pasta
The sauce is very rich & creamy. A nice Italian restaurant in the heart of CBD area. Located in the stretch of shophouses near to Amoy Street. Main course range from $18 onwards. Slightly pricey, but worth the price.
Porta Porta Italian restaurant
Stanley Street (Shenton Way)
23 January 2012
16 January 2012
Penang curry mee
Chanced upon this eatery while waiting to depart KLIA. This curry mee is quite spicy, hence not for those who can't take spicy stuff. But overall, a pleasant surprise by the taste of it.
The Noodles
KLIA
15 January 2012
Penang prawn mee
Not really very authentic 'Penang' taste. But not as bad either.
A decent choice.
The Eatery
Highland Hotel
Curry laksa
Along the corridors of shops towards the cable car station.
Opens 24hrs daily with quite a variety of choices. Taste wise, passable.
The Eatery
Highlands Hotel
家乡花肉
Using thin slice of pork and cooked in a Hakka (?) style.
Taste good though the meat is slightly hard. Not for elderly.
Mushroom farm
Taman Cendawan, Genting Highlands
Curry fish head
The main difference between S'pore & M'sia version of this dish is one uses the whole/half fish head, but the other chopped the head up into smaller pieces. The gravy wise not much difference.
Mushroom farm
Taman Cendawan, Genting Highlands
素鹅
This is one thing that we seldom go without when we eat vegetarian.
Loves the way it was served as a main dish. Finished it within minutes.
Vegetarian restaurant
Chin Swee Temple, Genting Highlands
罗汉斋
The outer layer is make of yam, which was fried till almost perfect.
Vegetarian restaurant
Chin Swee Temple, Genting Highlands
咖哩羊肉
This vegetarian mutton is make of flour, but taste good.
The curry gravy is also very thick and go best with either bee hoon or rice.
Vegetarian restaurant
Chin Swee Temple, Genting Highlands
14 January 2012
13 January 2012
BBQ fish
Located just beneath the foot of "little Genting" look-up point. A nice place, minus the houseflies. They use the tilapia fish, which totally not to my liking.
Ikan bakar (BBQ fish)
Ulu Kelang, Kuala Lumpur
Yong taufu
Fried till crispy on the spot and very nice.
The ingredients are alot too and very worthy to pay for.
鸿鸿酿豆腐
Ampang, Kuala Lumpur
Yong taufu
The famous Ampang yong taufu in Malaysia.
The soup is clear and tasty.
鸿鸿酿豆腐
Ampang, Kuala Lumpur
12 January 2012
Mixed grill
The colour says it all. Not nice. Their standard dropped drastically.
It is not the same case during my previous trips
Rendezvous
Kampung Pandan, Kuala Lumpur
Lasagna
Think they have changed their chefs. Standard dropped so much.
Rendezvous
Kampung Pandan, Kuala Lumpur
Wanton mee
The char-siew and the roast pork here is simply marvelous.
The layer of fats though sinful, but superbly delicious.
肥仔云吞面
Downtown, outside KLIA
云吞面
The best char-siew is the proportion of fat + meat equally thick, with the outer layer slight charred to perfection. This char siew totally meet the expectations.
肥仔云吞面
Downtown, outside KLIA
10 January 2012
金瓜莲子芋泥
No teochew cuisine is complete without this signature dessert.
Cooked to perfection with natural sweetness from the ingredients.
G7 Liang Kee Teochew Restaurant
Havelock Road
双味斗鲳
The pomfret was cooked in two ways - deep fried and steamed. The crispiness of the fish was perfect and one can't even feel any bones in it at all.
G7 Liang Kee Teochew Restaurant
Havelock Road
韭皇虾球
The vege is the inner shoot of the 韭菜, which explains this an expensive dish.
G7 Liang Kee Teochew Restaurant
Havelock Road
潮州卤水鸭
Traditional style of teochew braised duck. Not salty and the duck meat is smooth.
G7 Liang Kee Teochew Restaurant
Havelock Road
潮州猪脚冻
This is the ultimate. For those who has never tried this before, you must try it here. Near 'extinct' true authentic teochew cuisine and not easily available anywhere.
G7 Liang Kee Teochew Restaurant
Havelock Road
菜浦河粉
Typical teochew style fried hor-fun
Best demo on using the simplest ingredient to create a superb tasty dish
G7 Liang Kee Teochew Restaurant
Havelock Road
08 January 2012
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