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Categories : Cantonese/Hong Kong | Hainanese | Teochew | Noodles

Orchard Emerald Beef Noodles 牛肉麵 used to be located at Orchard Emerald Basement Food Court in 1997. I understand that the owner has moved several times before finally settling down at its present location; a coffee shop at Blk 46 Holland Drive. The stall is located at a corner of the coffee shop near the zi char stall.

 
I visited Orchard Emerald Beef Noodles 牛肉麵 on a weekday during lunch hours.There was a queue of around 4 person in front of me. Despite the short queue, I had to wait close to 10 minutes. This was because it was basically a one man show. The owner operate the whole stall by himself. He takes the order one at a time, cooks it upon order and collects the payment. This reminds me of Yilmaz Western (Ang Mo Kio) which was also a one man show.

 
This may also explains why the owner has left a clear indication of his operating hours and the price list for addition of ingredients clearly at his stall front.

 
I ordered the Beef Noodle (Half Set Meal) $4 which consisted of a bowl of Beef Noodles and a bowl of Beef Balls Soup.

 
This bowl of Beef Noodles was delicious. A generous portion of beansprouts, diced salted vegetables, slices of beef and spring onions was served together with the noodles. The owner has also grasped the timing to cook the thinly sliced beef perfectly. Such that they were not over cooked, slightly pinkish and was so tender, so soft. The smooth brownish gravy had the right consistency - was not too starchy nor too fluid. Taste wise, it was great; tasty and full of flavour from the beef stock.

 
As for the Beef Balls Soup, it was as good as the bowl of Beef Noodles. Although there was nothing to shout about regarding the beef balls other than it was soft, the soup was the star. It was rich, tasty, full of flavour and essence from the beef. I doubt that any MSG was added as it did not taste salty and I did not feel thirsty after drinking all the soup.

This bowl of Beef Noodles and Beef Balls Soup from Orchard Emerald Beef Noodles 牛肉麵 is easily one of the better if not best beef noodles around. Fans of Beef Noodles will surely love this!

After thought: I admire the spirit of the local stall owners (e.g. Orchard Emerald Beef Noodles & Yilmaz Western) who despite the difficulties (e.g. rising rental cost, rising cost of ingredients, difficulty and cost of hiring a helper) have gone to continue operating the stalls themselves. In addition, long hours and hard work are required to cook such delectable dishes. Let's hope that they continue to persevere. I will definitely still be going back to these stalls to continue to patronise, support and at the same time satisfy my stomach. A win-win-win situation.

Detailed review and photos: http://foodiefc.blogspot.sg/2013/03/orchard-emerald-beef-noodles-holland.html
 
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Categories : Japanese

 
Tampopo Restaurant is one of my favourite restaurant when it comes satisfying my ramen craving. It has been around for sometime, starting off with an outlet in Liang Court. Today, it is a restaurant chain serving Japanese Cuisine and has expanded to Takashimaya and also opened the Tampopo Deli at the basement of Liang Court. Tampopo is popular for its black pig ramen and first started in Liang Court.

 
We arrived at the restaurant at 1130am on a weekday. We were their first customer that day. Before long, the 2nd and third group of customers arrived. We were able to place our orders fairly quickly as we knew what to order before hand. We were served the green tea and the ramen without much delay.

 

 
The partner ordered the Original Kyushu Ramen $13.50. Besides the Kyushu ramen which was thin and hard, the bowl of ramen was served with tamago, black fungus, fish roe, soy sauce pork slice (char siew) and spring onions The Char Siew with a decent fat to lean meat ratio provided a melt in the mouth sensation.

The pork broth which required two days to made was made from pork bone! The pork broth was light, milky and tasty. I felt that it was a tad too salty. Nevertheless, it was still one of the better Japanese ramen around and at $13.50, it was value for money!

 

 
I ordered the Deluxe Tampopo Black Pig Shabu Ramen $16.30 which was served with tampopo, corns, bamboo shoots, slices of black pig and lettuce. It was topped with lots of chilli flakes and some spring onions. The flavour of the chilli flakes did not overwhelm the taste of the pork bone broth. The broth was tasty yet forgiving. Compared to the broth from the Original Kyushu Ramen, I thought that this was more flavourful. The ramen was well cooked, retained its springiness and was not hard. It was a joy slurping the ramen along with the broth.

As the name black pig shabu suggests, the black pig was sliced thinly (paper thin) with little or no marination so that one can taste the original taste of the meat. Each piece had the right balance of fats and meat and was so soft and tender that they provided a melt in the mouth sensation. If only they gave more slices of the black pig shabu. Oishii!!! Black Pig aka Berkshire Pig is the oldest breed of pig known originating from Reading-Berkshire in England. It is the highest prized pork in Japan and regarded as the best quality of pork in the world.

The Tamago (Japanese half boiled egg) was excellent. A firm and nice consistent dark brown colour on the outside. On the inside, it was soft and the egg yolk was runny - just the way a Tamago should be like. If you are keen to make your very own Tamago, you can click here for the recipe.

Overall, I felt that Tampopo's ramen was as good as Santouka's! Besides the dishes mentioned in this post, the Tonkatsu Ramen, Scoop Cake and Matcha Chiffon Cake are worth a try too. Service wise, the staff were prompt in refilling the green tea and the food got served pretty fast. To be fair, I should add that as we arrived at 1130am on a weekday, there was virtually no crowd in the restaurant.


For full review and more photos, please visit http://foodiefc.blogspot.sg/2013/03/tampopo-restaurant-liang-court.html
 
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Categories : Singaporean Chinese | Restaurant | Bak Kut Teh

 
Song Fa Bak Kut Teh 松發肉骨茶 has been serving Teochew style Bak Kut Teh (pork ribs soup) to its customers since 1969. Today, they have 3 outlets. Two of which are located a few units away from each other along New Bridge Road, directly opposite Clarke Quay MRT station.

 

 
Upon stepping into Song Fa Bak Kut Teh, I could feel a sense of nostalgic with its wooden ceiling, stools and tables that were used in the past and also the decoration with black and white photos of the olden days. What was most pleasant was that it was neat, clean and air-conditioned.

Bak Kut Teh was invented by Chinese immigrants in Malaya in the 19th century. In those days, the immigrants were manual workers who were poor. As their job require lots of energy, they had to find ways to boost their energy. As such, they used cheap pork ribs and herbs like coriander, cloves, star anise and pepper to cook soup. Besides being able to drink the nutritious soup, they were also able to enjoy the meat on ribs. Satisfying their hunger pangs and the need to replenish their energy. As a result, the Teochew style Bak Kut Teh (as what we know today) unlike the Klang version is peppery and clear. Personally, I prefer the Teochew Style Bak Kut Teh (I am a Teochew).

They offer several many other dishes such as Pork Liver Soup, Pork Stomach Soup as well as Braised Pig Trotter to complement the peppery Bak Kut Teh.

 
I ordered the Pork Ribs Soup (Bak Kut Teh) along with a bowl of rice and You Tiao.

 

 
Three pieces of pork ribs was served in the Pork Ribs Soup (Bak Kut Teh). The meat on the pork rib was quite tough; not as tender as I hope it would be. Fortunately, the soup saved the day. Clear, tasty and peppery. Full garlic and star anise flavour, so aromatic. The soup was refillable and I refilled it three times in total!

 
I could not resist ordering the You Tiao (油条) aka Dough Fritters to go along with the Bak Kut Teh. The best way to savour this is to dip it into the soup to allow it to soak up all the soup. Shiok!

Overall, a decent bowl of Bak Kut Teh. Certainly not the best. In terms of price, it was affordable considering that the place was air conditioned and there was no service charge (the service in terms of ordering, serving, refilling of soup was prompt and efficient).

Detailed review: http://foodiefc.blogspot.sg/2013/01/song-fa-bak-kut-teh-new-bridge-road.html
 
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Best Swiss Roll in Singapore Smile Jan 28, 2013   
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Categories : Fusion | Bakery

Rich & Good Cake Shop is located in Arab Street next to Kampong Glam Conservation Area. This place has gotten quite a lot of positive word of mouth (WOM). Despite its location; at least 15 minutes away from the nearest MRT station (Bugis), this place was packed when I went there twice during lunch time. And it will not be easy to find this shop if you are not familiar with the area. In case you are wondering, this shop specialises in Swiss rolls.

 

 
Stacks of unroll Swiss rolls. Yes, they make it themselves and they sell it in a whole roll; uncut.

 
Wide variety of Swiss rolls and the prices.

Nothing fancy about their packaging. Looks simple and dull.

I ordered a Kaya Swiss Roll and a Coffee Swiss Roll for $13.00. The packaging and swiss rolls look simple. But appearances can be deceiving. The swiss rolls were soft and spongy.

 

 
The Kaya Swiss Roll which is their best seller. The kaya was tasty, rich and fragrant. This is really a must try. Totally fantastic. The owner say that to keep the cake in the fridge and finish it up by 3 days. Well, it was so delicious that we finish it up within 24 hours.

 
The Coffee Swiss Roll was quite delicious too. Soft, rich tasting coffee flavoured swiss roll.
If you have not tried this, you will not know what you are missing. They sell lots of other flavours too such as Blueberry, Chocolate, Durian, Green Tea, Mango, Strawberry and Orange. As as it's shop name shout out, it's swiss rolls are really rich and good!

Conclusion: This is the best swiss roll I have eaten in Singapore!

Detailed review: http://foodiefc.blogspot.sg/2011/11/rich-good-cake-shop.html
 
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Categories : Coffeeshop | Porridge/Congee

Tiong Shian Porridge has been around for a long time. It is located at a coffee shop which is just a stone throw away from Chinatown MRT Station, along New Bridge Road.

 
Tiong Shian Porridge specialises in serving porridge and also claypot frog leg porridge.

Went there on two different occasions. During the first occasion, we arrived during dinner time and this place was filled to the brim! We ordered and waited for close to half an hour before the food arrived.

The Plain Porridge is so cheap! Just $0.60 for such a big bowl of porridge! Cheap and good!

 
I had already mixed up the Raw Fish with the sauce, hence this unsightly picture. This picture does not do this dish any justice. Looks quite appetising right? Well....it was awesome! The fish was very fresh with no fishy smell. Saw that most tables ordered this item too. For $3.70 this dish is very certainty worth it. A must try dish!

 
The Dried Chilli Frog Leg was delicious. Right amount of spiciness and the frog leg was well cooked. It was tender and fragrant having absorbed the sauce. Adding the sauce to the Plain Porridge made it even more aromatic! Shiokolicious!

 
I have never tried claypot Dried Chilli Fish Head before. I was quite surprised that the chilli fish head was so delicious. Well, maybe part of the reason was because I quite like fish head (to me anything with bones, tend to be nicer; more tender) . Moreover, the sauce was so aromatic, similar to the sauce from the Dried Chilli Frog Leg.

On the second occasion, I also patronised the place for dinner. This time I went slightly earlier at 6pm. The place was similar packed! Hence, yet again, we waited half an hour.

Any guess what this is?

Well, it is not plain porridge.

 
It is Century Egg Porridge! There seems to be a lack of flavour in the porridge. Porridge is quite smooth. Moreover, the century egg was of good quality.

 
This time we ordered the Frog with Ginger Onion. The sauce this time was sweet and salty, not spicy with a distinct ginger fragrant. Shiok, but I still prefer the Dried Chilli Frog Leg.

 

 
Mix the sauce from the Frog with Ginger Onion with the plain porridge. And throw in some of the frog legs will make this plain porridge so delicious that you wonder why it cost 60 cents.

Overall, Tiong Shian Porridge is certainty a place to come for its porridge, claypot frog leg and raw fish! If the place is packed, there are seats upstairs. Not a bad place except that it can get really warm. Be prepared to sweat it out. But for the food, it is well worth it! Can't really compare to the one at Geyland Lorong 9 as I have forgotten the taste (the last time I was there was 8 years ago). Many gems in Chinatown to explore. Lots of good food nearby. I will certainly be back if I have the time.

Detailed review: http://foodiefc.blogspot.sg/2011/11/tiong-shian-porridge-new-bridge-road.html
 
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