Strangers' Reunion is a cafe located at Kampong Bahru Road, opposite Singapore General Hospital. There has been alot of hype about this cafe online as it was opened by Singapore National Barista Championship winner Ryan Tan.When we arrived at around 1145 am on a weekday, the brightly lite cafe was already filled to the brim. We had to share a table with another group - strangers (the name of the cafe =P). The cafe was not what I imagined it to be; cozy, quiet.Instead, it was crowded, noisy and squeezy especially if you are seated at the row of table with sofa and cushion (right part of above photo). Those who were seated there had to move their tables to allow their friends to access the sofa area and also for their friends to leave.Menu (a)Menu (b)

The menu.Left to right: Cafe Mocha $5.50 and Cappuccino $4.90

My partner ordered a Cafe Mocha $5.50 while I ordered a Cappuccino $4.90. Both beverages were disappointing. The Cappuccino (which i ordered) was too milky and the distinct richness and taste of espresso was missing.Truffle Fries $12.90

The Truffles Fries $12.90 came with grated truffle, truffled aioli and parmesan. It was a pity consistency was lacking (some fries were hard while some were soggy), if not this would have been a great side dish.Buttermilk Waffles with Artisan Greek Yogurt & Fresh Fruits $12.90

Since we had heard so much about the buttermilk waffles, we had to order one to try for ourselves. We ordered the Buttermilk Waffles with Artisan Greek Yogurt & Fresh Fruits $12.90. So beautiful and enticing in appearance! However, the thick, fluffy waffle did not match up to our expectations as it lacked flavour and fragrance.

Needless to say, I was not impressed with the food and drinks we had at Strangers' Reunion. I do not understand the hype. As we left, we noticed that there was a long queue outside, waiting for their turn fora table in the cafe (on a weekday)!! There must be something worth going back for, I wonder what was it. Well, everyone has differing taste; as the saying goes one man's poison is another man's meat.

http://foodiefc.blogspot.sg/2014/02/strangers-reunion-at-kampong-bahru-road.html

Wang Cafe first started off in Bugis in 1953 and was known as Wang Jiao. Over the years, it has restructured, revamped and rebranded itself and is now known as Wang Cafe. Having built up its reputation slowly, it has expanded into a chain of outlets specialising in serving kaya toast, soft boiled eggs, coffee and tea. A similar concept to Ya Kun and Toastbox. The outlet at Changi Airport Terminal 1 basement was filled to the brim with customers. Had to wait a fair bit before we managed to get a table. There was also a long queue as there was only one counter. I ordered the Chicken Macaroni Set which comes along with drink, Kaya Butter Toast and Chicken Macaroni Toast. Changed the drink to Milo.This was what was served. Nothing fantastic about the milo and toast. In fact, the standard of the toast was terrible when compared to Ya Kun's version. The reason why I ordered Chicken Macaroni was because, I had wanted something soupy and is a Chinese dish (before I fly off to Europe).

The Chicken Macaroni was disappointing. The portion of chicken and macaroni given was pathetic and the soup was laden with MSG.

I can't believe that I wasted my last meal in Singapore having such food.. Even the food on the airplane tasted so much better. I am boycotting Wang Cafe.

I hope no one would be offended by the 'harsh' honest post..

For full review and more photos, please visit http://foodiefc.blogspot.sg/2013/05/wang-cafe-changi-airport.html

Commonwealth Crescent Fei Zai Eatery is located in Holland Village Food Centre. As it was my first time in the food centre, I decided to patronise the stalll with the longest queue. Hence, I found myself at Commonwealth Crescent Fei Zai Eatery. The stall seems to specialise in selling a wide range of dishes that revolve around noodles. There's prawn noodle, pig liver noodles, pork ribs & prawn noodle, fishball noodle, minced meat noodle and braised beef noodles. The prices of the items are listed in the photo above. I ordered the Pork Ribs & Prawn Noodle after noticing that two of the persons in front of me ordered that. The Pork Ribs & Prawn Noodle cost $4.50. What made it stood out was the pork ribs which was braised. Frankly, the Pork Ribs & Prawn Noodle was disappointing The soup lacked depth and did not taste like prawn soup. The taste of light and dark soya sauce overwhelmed any other flavours (if any) in the soup. It was no doubt salty. The prawns were not fresh. The only consolation was that the pork ribs were tender and separated from the bones easily. However, it was too salty too.

For full review and more photos, please visit http://foodiefc.blogspot.sg/2013/05/commonwealth-crescent-fei-zai-eatery.html

Two Chefs Eating Place is a popular Cze Char stall in the West, in Commonwealth to more specific. Every weekend, Two Chefs Eating Place is bounded to be packed with a long line of customers queuing up. Their signature dish, the Butter Ribs 牛油排骨 has been highly raved about on the internet.

I have been itching to try Two Chefs Eating Place for more than two years. The travelling journey was the main reason why I had been procrastinating for so long. I was thrilled when I got to know that Two Chefs Eating Place had opened a second outlet at Sin Ming (that's near Upper Thompson / Bishan). In fact, it's just located next to Kong Meng San Phor Kark See Monastery which is the largest Mahayana Temple in Singapore. It would be timely to visit and try out their dishes.Revamped Two Chef's signboard showing their signature dishes. I believed that Two Chefs Eating Place either bought over or rented the entire coffee shop. The staff at the drink, roti prata and vegetarian stalls were all wearing Two Chef's uniform. The coffee shop was just half full during lunch time on a weekend. In fact, when we arrived at 1215pm, the place was literally empty except for another group of customers. There were many ceiling and wall fans that helped ventilate the place.Two Chefs Eating Place's menu with over 79 dishes. If you are visiting for the first time, you might want to ask the staff to recommend their signature dishes. We ordered several of their signature items and did not have to wait long before the first dish was served to us.The Drunken Cockles 醉蚶 which has garnered lots of rave reviews online was the first dish to be served. The plate of half-shelled cockles was served cold. They were covered with light soya sauce covered with lots of garlic, spring onion and chilli padi. The cockles were fresh with no sand in it and had just a slight raw taste. I thought that this was just an average appetiser. Nothing great to should about. And of course, your mouth will stink after eating this dish (due to the raw garlic). =PThe Vegetable with Egg, Salted Egg and Century Egg 三蛋时菜 was another dish that Netizen raved about. It was another disappointment; badly executed. The spinach which was supposed to be soft was firm and hard. The gavy which should have been so tasty due to the 3 eggs and spinach was tasteless. The chef failed to extract the flavours of the ingredients into the gravy. I had better ones elsewhere.The Hot Plate Beancurd arrived sizzling hot. Executed slightly different from most other Cze Char stalls, instead of slices of round shaped beancurd, the beancurds (tofu) were long, rectangular in shape and were soft. The gooey brown gravy was tasty with lots of minced meat and egg underneath. The gravy complemented the rice well and was not overly salty. An average dish. The Honey Fried Chicken, a signature dish recommended by the staff was outstanding. It was easily the best dish in this meal. The chicken was well marinated as the inside was tender and flavourful. It was deep fried till the outside was crisp. The deep fried slices of fried garlic added on top further enhanced the taste up a notch or two. The Butter Ribs 牛油排骨 is the most popular dish at Two Chefs Eating Place. The Pork Ribs (I doubt that it was ribs, should be pork meat instead) were covered with milk powder and curry leaves. I had high expectations and was expecting to be blown away by this dish. Instead, I was left disappointed yet again. The meat was tough and distinct flavour of the curry leaves was not brought out. To be frank, there was no melt in the mouth sensation. In fact, we had difficulties finishing this dish. A member of our group who had been to Two Chefs Eating Place in Commonwealth and Sin Ming several times mentioned that somehow, their standard was way off their normal taste today. It seemed that its the norm for their standard to vary on different days. Anyway, I certainly did not know how to appreciate this dish and wonder why nearly everyone online had raved about this.

I know that there may be fans of Two Chefs Eating Place who may be reading this. But still I have got to say this; I left the place feeling extremely disappointed. I did not fancy any of the dishes I tried except for the Honey Fried Chicken. I do not understand the hype and thought that I had better Cze Char dishes else where. Overall, I was not satisfied with this lunch and found myself craving for more/better food (I was not the only one in the group who had this feeling).

For full review and more photos, please visit http://foodiefc.blogspot.sg/2013/04/two-chefs-eating-place-sin-ming.html

Kee Hock located at Clementi Central Hawker Centre and Market sells Zi Char dishes such as Hor Fun and Mui Fan. As I was in a rush, I had to settle for this. There were just around 3 person in front of me. I ordered their Beef Hor Fun. As I was queuing, I noticed the staff inside scooping out the pre-cooked hor fun into the plates. It seemed that this is becoming a trend; cooking the gravy then drizzling it over the pre-cooked hor fun. Well, after my encounter at Four Seas (Albert Centre Market & Food Centre), I thought that I should not judge before hand. In addition, I noticed that the of the three person in front of me, two of them ordered the Beef Hor Fun too! Well, this is the Beef Hor Fun. For $4.50, the amount of ingredients pale in comparsion compared to Four Seas (Albert Centre Market & Food Centre). Besides Hor Fun, there were just a few miserable pieces of vegetables, egg whites and beef slices. The positive aspect was that many pieces of beef was given. Taste wise, it was disappointing. There was no work hei and the gravy tasted salty, as if too much soy sauce was added and was not tasty at all. Having wrote all these, I am sure you would know how I felt about this dish.