We had tried many of the “Famous” roti prata around Singapore, from the Jalan Kayu to the Tampines and few others that used to be the talk of the town. However, most of the standard and quality have since been deteriorating so much that we are redundant to put it down as part of our review. We are vexed that the new generation or new business taking over seems not able to appreciate the art of the food, and allowing the centuries of glory built up ruined in the hand of the slothful generations. Will there be more poignant stories, we hope not.
So far, we are so glad that Sin Ming Roti Prata unwaveringly preserves the dignity of the brand by maintaining the excellent standard throughout the years. We truly kowtow to the stall.
Be it the regular prata or the coin prata, the dough are the same, though there is a wide range of add on options available to perk up your taste buds, we adamantly steadfast to the plain and egg version as it gives the most original taste and flavour of the good prata without masked by other flavours. We are truly impressed by the flavourful and fantastic texture of the prata, the prata are fluffy, chewy with crisp on the exterior and the taste were simply additive that you can eat on its own without dipping into the curry sauce. We love the fragrance of the buttery sweet taste from the dough and frankly, we can’t find any other roti prata able to whip up the same standard as Sin Ming Roti Prata so far.
The standard roti prata from Sin Ming Roti Prata usually comes with either the fish or chicken curry, all the gravy are thick and savory, there is only a word to describe the curry “Damn Shiok”. We ordered the extra mutton curry so not to miss the dish. The mutton was tender and cooked to the perfection, eating with the prata made our brunch a wonderful meal for the weekend.
Continue to read the review at http://ieatandeat.com/sin-ming-roti-prata-perhaps-best-roti-prata-singapore/

It was Big Uncle birthday and we are being invited to have dinner this is the first time I dining here.

Although is hokkien food I still preferred Beng Hiang cos the mee was tasteless , fish not fresh and I heard Weeli says that her brother's review for their set lunch no good too. Service sucks too ..... I will not come back here for any meals in future.

Fortune chicken still not too bad chicken is tender and the sauce just nice not too salty the braise pork is a tad oily but tasteless and the dessert is too sweet for my liking!

If you ever take a stroll down Telok Ayer Street on a quiet Sunday evening when most of the shops are closed, you will notice a small shop with a brightly lighted blue signboard which is packed with people. The signboard reads Bee Heong Palace Restaurant. Known to many of the older generation as one of the finer Hokkien restaurants around, it used to be located at PIL building along Cecil Street for quite a number of years, but has since shifted to its current smaller premises. On this sleepy evening, we were lucky to get a table without making reservations.

As mentioned earlier, the place is small. And by that, I mean cramp. You probably can fit about 30 people indoors and thats already a very generous estimate. I understand that they do have tables upstairs, but I didn't get a chance to go up, so no comments.

Haer Zhor - Prawn Rolls - This was probably one of the better dishes of the night. The skin was crispy and the filling had lots of bite due to the high proportion of minced meat. Here comes the problem. There was so much meat in the filling that I couldn't really make out any prawns except for small bits of shrimps hidden within the filling. Why call it Haer Zhor or Prawn Rolls when there hardly seem to be any prawns around

Hokkien Mee - As the name of this dish suggests, its a must order when having Hokkien cuisine. The gravy appeared quite thick and starchy at first sight, but was in fact rather watery and tasted quite bland. The noodles tasted rather flat and didn't have the slight bitter aftertaste that I personally prefer. An above average rendition, but maybe I've eaten more than my fair share of Hokkien Mee to not be impressed by it.

Stir Fried Baby Kailan - The simplest dish, yet the dish I liked the best. Green and bursting with freshness, the Kailian was stir fried just right with oyster sauce, fried onions and garlic. A no frills yet delightful dish.

Fish Maw Soup - The soup was easy on the starch but tasted quite normal. There were but a few slices of Fish Maw, but then again, what do you expect for a $3 a bowl soup However, I would have liked it better if the slices of Fish Maw were slightly crispy, like the one I had at Beng Hiang.

Kong Ba - Kong Ba Pao - The key to increasing your cholesterol level and waistline served in the disguise of a soft and fluffy Pao. We had a small serving of it and was disgusted. First of all, the meat was ridiculously fatty. I estimated about 75% of the meat was fats. 50% is still marginally acceptable, but 75% I really don't wish to die of a heart attack before I'm 30. Secondly, the gravy, which plays a pivotal role in this dish, was bland. No matter how much gravy I splashed onto the Pao, the taste was still very bland.

Plum Village, located along Upper Thomson Road, has been selling authentic hakka food. It is probably the restaurant that has the most comprehensive menu of hakka delights.

Mummy’s birthday is round the corner so we decided to bring her to eat her favourite food – Hakka delights since my family are all hakka.

Abacus Seed ( 算盘子 ) is made up of yam and tapioca flour. Yam was being steams and mashed up before adding in tapioca flour. It was then roll into small little balls with the centre being indent in. It was shaped in this way signifying reunion and signifies wealth. In most of the shops selling abacus seeds, it was mixed with more tapioca flour so as to save cost and to increase chewiness. But in Plum Village, more yams were added (similar to household making method), giving it a denser texture yet a stronger yam fragrant. Mushroom, carrots and minced meat was stirred fried with it. It would have been better with more mushroom , carrot and minced meat was added.Preserved vegetable with porkbelly 梅菜扣肉 served in plum village was disappointing. This is because the pork belly was slightly dry and wasn’t tender. The dish was not salty enough. Usually this dish tends to be more salty as the preserved vegetable was braised with the pork belly over long period of time to enhance the pork belly taste. This process brings out the saltiness within the preserved vegetable. Broccolis were stirred fried with oyster sauce. It was remarkable that the broccolis were still crunchy and green because it was usually very soft and soggy when I purchase these dish elsewhere. Sea Cucumber Stir Fried with Snow Peas 海参炒扁豆 was my dad favourite dish as he say that the sea cucumber was very nutritious. The sea cucumber was springy and chewy. It was well marinated and braised with oyster sauce. Homemade Beancurd ( 家乡豆腐) was my favourite dish as the beancurd use was very smooth, coupled with the slightly salty minced meat and mushroom, it helps to appetite me. The fried prawns in Hakka wine (红槽虾球) was something my mum missed greatly. It was something that my past grandma regularly cooks. The prawn was stirred fried in red glutinous wine. The taste was not something most can appreciate. It tasted like sweet beer. I found it slightly diluted but the prawn used was fresh.Meatball and cabbage soup taste really normal like those we can cook at home. But it is worth mentioning that the meatball was well marinated. We order this dish as we wanted something to drink since in plum village, the only available beverage was coke and Chinese tea.Prawn and meat roll (五香) was pretty decent. It was crispy and not oily. They are all handmade from scratch. Hakka Yong Tau Fu (客家酿豆腐) is a must –try item for people visiting hakka restaurant. Fried beancurd was stuffed with meat fillings before steaming it. It was tasty.If you are looking for decent hakka food, you can popped by to plum village. The food was pretty decent but do not keep your expectation too high as the food are labour-intensive so the quality might varies.

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For a man with heart.

This is a post for him.

Celebrating 30th years of Plum Village, he decides to give back to society in his own way. By serving up Hakka delicacies for an all-you-can-eat buffet from Friday- Sunday (27/9-29/9) at ticket prices of $30. All proceeds go to Red Cross Society. And this was a feast for both the eyes and the tummy. He had such a wide variety of Hakka foods on offer and at almost 8pm, I could still see them topping up some dishes and the soup just to make sure everyone gets their food piping hot.

The white noodles were fried with minced meat. Although seemingly colourless, it was high on the taste factor. I'm assuming there was oyster sauce and soy sauce in this.

The fried abacus seeds were a little cold when i had them but otherwise savoury. The double boiled chicken soup looked nondescript but tasted absolutely delicious. I had thirds on this.