SGFoodonFoot

The stall not only sells cold & hot drinks. It also sells a tradition dessert call the ice ball. I ended the food trail with a dessert from the memory lane, the 1960's ice ball. Shaved ice was shaped into a ball with cooked read beans and atap seeds stuffed inside. Finally coloured syrup and evaporated milk are poured over the ice ball to give it the sweetness taste.

Another popular stall at the Singapore Food Trail is Sin Ming Road Rong Chen Bak Kut Teh was pretty good. The Bak Kut Teh here is Teochew style that has clear soup and peppery soup. A bowl of Bak Kut Teh costs $5 and comes with 3 pieces of pork rib what are rather huge. The meats were tender and falls off the bone with ease. The soup was peppery but not overpowering. You can also order sides such as youtiao.

My food trail started with Katong Keah Kee Fried Oyster. The stall is very generous with the chilli sauce. A good Fried Oyster must be matched with a good chilli sauce and the stall did not disappoint me in this aspect. Some may like their plate of sweet potato flour and egg fried until very crisp but I prefer it to be a bit wet. The stall managed to fry a balance neither too wet or crisp.

This restaurant serves Russian cuisine. Story has it that it was actually "set up in 1986 by 9 Hainanse migrants after being laid off at Russian restaurant Troika, the menu remained the same for the past twenty years." (from a HGW review by stargirl).

Walking into the restaurant located at level 6 of Far East Shopping Centre is like turning back the clock. I thought I walked into an old folks home if not for the customers in the restaurant. We have senior citizen waiter/waitress bringing out your food on a wooden trolley and serving at the table side.Shashlik is famous for its Borsch Soup. The waiter/waitress will push out the wooden trolley with a tureen sitting on it, ladled the soup from it and served at the table. It also came with a scoop of sour cream if you want it. The flavour of the tomato based Borsch Soup ws complex but pretty good. A free soft bun was also served, extra at $0.50. It was warm, fluffy and with some sweetness. It was very good eating it alone with the spread of butter or for cleaning up the plate.

The onion soup was quite average and a bit salty. I kind of regret ordering it since I am at a Russian theme restaurant.For the main, I went for the Lamb Shashlik (meat on skewer) which is available in lamb, chicken, beef and pork. Once again, the waiter/waitress pushed the wooden trolley up to the table, removed the meat from the skewer and plated up the meat, fries and garnished it on a sizzling hot plate. Nothing fancy on how the meat is prepared or cooked. It is all down to the marination of the meat. The lamb was really tasty from the marination.

What make Rock & Ash Cafe unique is its specially made to order crispy fries and wide selection of sweet, savoury and spicy homemade dips. The cripsy fries come in 3 sizes at the price of $3.90, $4.90 and $5.90.I had the Crispy Fries with Power Garlic Mayo dip. The garlic taste from the dip was strong but not over powering. It actually is a good combination. The fries were good and I can feel that there were thoughts into the size of the fries so that it can be accompanied with the dip.I also like the selection of burgers available at the cafe. After much consideration, I settled for the Minty Yogurt Lamb Burger since I don't usually find lamb burger being sold at most cafe. The Minty Yogurt Lamb Burger came with fries on the side too. The size of the burger was just right and can be easily handled with both hands. The lamb patty was nice with some yogurt sauce on top of it.

I was wondering around Albert Centre Food Centre thinking what to eat for dinner and I noticed a lot of people having congee that was served in styrofoam bowl. I started looking for the stall and found it tucked at a corner with a long queue.I looked up the web and I realized that Li Fang Zhou Pin (麗芳粥品) has several branches around the island. There was a stall at ABC Brickworks Food Centre and another at Yuhua Market and Hawker Centre. Unfortunately I am not able to verify which is the original stall.

The congee was pretty good. I thought it was a wise idea to serve in styrofoam bowl. What I don't understand is for takeaway, the stall used plastic bowl instead for an additional 20 cents.

had the Congee in Boat Style which is basically congess with sliced fish, cuttlefish, chives and peanuts. The congee was smoothy and not watery. It also came with Youtiao (油条) which was crisp and warm, giving a final toast on the grill before serving.

It has been years since I last visited the restaurant. The restaurant comes in two sections. One section for Korean BBQ while the other for Ala Carte. My friends opted for the ala carte and we ordered the set menu.When the first servicing came, I was feeling disappointed that the varieties of side dishes in Korean cuisine have shrunk to just 3 small portions on a single plate. It turned out that the restaurant served some sort of Amus Bouche which was unexpected for a Korean restaurant. It has potato salad, anchovies (Ikan Bilis) and black peas on the plate. Both the potato salad and anchovies were ok but nothing Korean. The black beans were hard which I do not really know how to appreciate it.

The pancakes were a bit tasteless to me but they were nice and not too floury.

Ginseng Chicken which is known as Samgyetang in Korean is a summer dish that consists of a whole chicken stuffed with glutinous rice and cooked in Korean ginseng broth. At first I was worried that the soup will be too heavy with ginseng flavour but it turned out not. The chicken was also nicely cooked and tender.

I have never eaten Mackerel cooked in Korean style and I love it a lot. It was my favourite for the night. I think I ate three quarter of the dish alone. However this dish is not suitable for children. There were a lot of fish bones and care has to be taken eating this dish.

The Bulgogi Pork was a bit small in portion and tiny sliced. It came with a plate of lettuce so you can wrap the meat with the lettuce and eat it as a whole. The lettuce gave the dish a freshening texture and balanced the oiliness of the meat.

When you mentioned 永和豆浆油条大王 probably a lot of people will know where it is. It has exactly moved further down the road to a new location at Lorong 27A from Lorong 9.I do not like to eat beancurd with sugar syrup. I find it too sweet. I prefer beancurd with soya bean drink which I think is the right balance to go with the silky smooth beancurd.

The Youtiao (油条) seems bigger than others. It was quite oily but crispy and nice. The other reason I like my beancurd with soya bean drink because I can dip the Youtiao into it. I like soaking my Youtiao (油条) in the soya bean drink before eating it.

At Yong He (永和), they also sell Taiwanese snacks. The Shao Bing (烧饼) with Egg is one of my favourite.

This restaurant is owned by the renowned by Nancy Silverton, Mario Batali and Joe Bastianich in the United States and it is great to have the dining experience brought to Singapore. You can check out their profile on the Pizzeria Mozza website. I am more familiar with Joe Bastianich as he is one of the judges for US Master Chef.

The first thing that greeted me was an envelope on the dining table from Pizzeria Mozza. This is interesting and unique to me. In the envelope was exactly your cutlery and serviette.

I had the Bruschette Ciccioli for the starter. The Ciccioli had a taste of saltiness (properly from the aging) when eaten with the crispy toasted bread was a good combination of flavour and texture.

The best try here is definitely the pizza! It is one of the best pizzas I have eaten and the price range of $20-$28 for a pizza is quite affordable considering this a celebrity chef restaurant. I can't wait to go back to try to the rest of the pizzas in the menu.

The pizzas were unique with its extra large crust and shape. I tried both the Stracchino and Burrata pizzas. Both pizzas were distinctly differently in flavours but they were so good that I cannot judge each was better.

The restaurant was very crowded during my visit. It seems like its value for money concept is very popular with the teenagers. They were so busy that I had to wait for a good 10 minutes before someone came to take my order.

The Mushroom Soup was quite good, thick and creamy. The Chicken Wings were my favourite. The seasoning for the marination was pretty good. The mains however were only so so only but definitely value for money. No wonder it is such a hit with teenagers.

This little eatery located at the basement of Plaza Singapura reminds me of those Sushi bar in Japanese. The chefs work behind the bar counter where there is a display of fresh and live seafood.

The Sashimi was very fresh and cut into chunk instead of slices. I find that the texture was more enjoyable with the cut.

The Miso soup was packed with a lot of ingredients which was really value for money.

The wonderful thing about sitting at the bar counter is the view of the chefs preparing your food. The Teriyaki Salmon and Cod were nicely cooked and simply Oishii.