This laksa stall has been around for a long time. I got to know of this stall when I was in Secondary school which was more than 15 years ago. With no shop name except the word 'Laksa', this stall gained a following through word of mouth among those in the north (Yishun). Gradually this laksa stall became known as '928 Yishun Laksa' as the stall is located under Blk 928 in Yishun. This laksa stall is just behind the Yishun Interchange, a stone throw away from Yishun MRT station.There are 2 shops side by side. Both sells laksa and desserts. The one which I am writing about in this post, is the one on the right (circled in red). There's always a perpetual queue at this stall. Quite surprising considering that it was raining cats and dogs and it was 3pm in the afternoon. Looks like everyone had the same idea.Its just a tiny stall with one item on its menu; specialising in just serving laksa. The laksa is priced at either $2.50 or $3, without or without hum. Don't let the simple, no frills stall front foll you. This is a 'decorated' stall. Reviews and recommendations by newspapers, magazines and television programs are displayed. That is how famous and reputable this stall is for its laksa. For $3, you would get a generous portions of ingredients that was so fresh such as fish cakes, crab sticks, dried toufu, beansprouts, hard boiled eggs and thick bee hoon. It also comes with hum. However, in this case I requested for no hum. The laksa gravy was light and rich. With fresh coconut milk, chilli and lots of dried shrimps that made the gravy so tasty and fragrant yet spicy. In addition, the gravy was not oily. Despite the spiciness, the more gravy you savour, the more you will love it. It was so addictive that I finish the whole bowl of laksa gravy (not something which I normally do as its not healthy).

The down side was that the place is not air conditioned and has limited seats. Despite the cooling weather, I was sweating. But well, this is a bowl of laksa well-worth sweating for. Still the best laksa in Yishun. Shiok!

Detailed review: http://foodiefc.blogspot.sg/2013/02/928-yishun-laksa-yishun-central-2nd-post.html

Another visit to Ang Mo Kio to patronise Tip Top Curry Puff.
Still not use to their new exterior, prefer the previous which was more down to earth and with a modest feel. Tip Top Curry Puff (The Puff Factory) is halal certified. Hence, Muslim friends will be able to savour this.

The packaging has also changed. Use to be plain packaging with no design. Now it comes with prints that showcase the name and also the website of Tip Top. Well, this is the norm now, branding plays a big role. I guess part of the price increase (i.e. 20cents) was partly due to the re-branding. With a price increase, somehow, the size of the curry puff has shrunk slightly. Ironic.Crisp crust while the inside was full of moist mashed potatoes, chicken chunks, egg with spices. But it was not as fragrant as before. Standard has dropped? Remember, how I mentioned in my previous posts that one could smell the curry puff from afar. You can literally smell your way to the shop if you can't locate it. Now, you would not be able to do that - no more of that wonderfully aroma (smell).

Detailed review and photos: http://foodiefc.blogspot.sg/2013/02/tip-top-curry-puff-ang-mo-kio-revisit.html

Ps: I found out subsequently that Tip Top owner has sold their business and reopen another one called AMK Curry Puff at Toa Payoh Central. (http://foodiefc.blogspot.sg/2013/08/amk-curry-puff-toa-payoh-central.html)

Yixing Xuan Teahouse 怡心軒 located along Tanjong Pagar Road, is just a few units away from 2D1N Soju Bang. It is essentially a teahouse that specialises in conducting tea appreciation and tea tasting classes. In addition, they serve chinese cuisines and dim sum too. Yet again, we were surprised that we were the only one! Not a single customer except for the two of us.This time, we noticed the decorations on the ceiling. Quite nice and fits the oriental theme of this eatery. As you may recall, we were quite please with the foodie experience during our first visit. This time, we decided to try different dishes while still sticking to ordering Carrot Cake again.The Carrot Cakes was steamed before serving. Most probably to make it hot, as it would be quite impossible for them to make from scratch only upon customers' orders. The Carrot Cakes were not oily or salty. They were topped with lots of spring onions and scallions that enhanced the taste further. $3 for only 3 pieces, this was so value for money. The Steamed Chicken Rice would be sufficient for one person. Marinated chicken, sausages and mushroom were added on top of the rice and steamed. It was also drizzled with chicken sauce. It was an average dish with nothing great in particular. The Mee Sua on the other hand was well executed. The taste of the different ingredients were extracted out into the Mee Sua. And the vegetables provided a different texture to this dish. Delicious! Thumbs up! The Soup of the Day was Watercress Soup. It came in a small bowl that did not justify the price tag. Moreover, the watercress stems were hard, could have been cooked for a long period.

Overall, still a positive dining experience. We had the whole place to ourselves again! Food-wise, it was delicious! Service was good and the staff brought out extra smaller plates for us so that we could share the dishes. In addition, they had actually use 2 plates to hold the carrot cakes. This was because, they had steamed the carrot cakes with the plate. Hence, when they served this dish, they added another plate so that customers will not be scalded when they shift the plate. To add the icing on the cake, there was no service charge or GST. The prices shown on the menu are all NETT. So affordable considering the quality and taste of the food.

For full review and more photos, please visit http://foodiefc.blogspot.sg/2013/02/yixing-xuan-teahouse-tanjong-pagar-2nd.html

Most food fanatics in Singapore would have probably read or heard that Jamie Oliver has opened a restaurant in Singapore called "Jamie's Italian". The 210 seater restaurant offers both indoors and alfresco dining.I joined Pinky Piggu, Rubbish Eat Rubbish Grow and Sg Food on Foot for dinner at the restaurant on a weekday. There was a long queue outside the restaurant. Thanks to Pinky Piggu who made the reservation, we did not have to join the queue. As this was Pinky Piggu's and Sg Food on Foot's second visit, they knew which dishes to avoid and which to order.

When ordering, we were surprised that several dishes such as Baked Mushrooms and Wild Mushroom Ravioli were already sold out. Looks like its advisable to come early.Left with fewer choices, we ordered the Meat Plank ($15.50 per pax) which consisted of cured meat, pickles, cheeses (Buffalo Mozzarella and Pecorino with Chilli Jam) and crunchy salad. The cured meat were arranged in such a way that it was supposed to be consumed from the left to right. My favourite item on the meat plank was the Pecorino with Chilli Jam. It consisted of a thin piece of sardinian flat bread with pecorino cheese. The chilli jam on top was the 'icing on the cake'! It complemented the cheese perfectly!

We also ordered several mains to share. The Risotto, Ravioli and Pasta comes in two sizes; small and large. Hence, there are two prices in the menu. For the pasta, the small and large portion weighs 75 and 150g respectively. According to the waitress, the pasta were all freshly made - daily with love. They had a molding machine which could churn out different pasta shapes.I thought that the Wild Truffle Risotto $16 / $24.50 was disappointing. I would have preferred if it was more flavourful and the risotto rice was softer (well, personal preference). Luckily we were sharing the dishes, I can't imagine myself finishing the whole dish by myself without feeling jerlak.The Jools' Favourite Sicilian Tuna Fusilli $14 / $21 name after Jamie Oliver's wife was a dish which he created for his wife when she was pregnant. As such this dish was skewed towards a sourish flavour with a tangy kick. In addition, using fusilli pasta (corkscrew shaped) allowed the pasta to be coated with more of the sauce. I quite like the overall taste of this pasta.The Tagliatelle Bolognese $15 / $22 with it's meat mix of beef, pork, herbs and cheese was delish. In addition, the Bolognese sauce was robust and flavourful.

Next up are the two most expensive mains in the restaurant.The Pink Snapper Acqua Pazza which cost $32 consisted of a whole pink snapper with olives, garlic wine, capers, parsley and baby plum tomatoes. It was surprisingly good! From the appearance alone, judging from the eyes of the fish, a fish fanatic would be able to tell that this fish was extremely fresh!

The Pink Snapper Acqua Pazza was executed perfectly, cooked to precise timing (not a second more, not a second less). The flesh of its meat was incredibly soft and moist. If it was cooked a little longer, the meat would have been overcooked and become hard and stiff. The sauce was equally up to the mark. It was light with fine balance of delicately sweet and salty flavour. A must order!!!The 30 Day Mature Prime Rib cost $59.50, we added truffle butter & shaved Tuscan black truffles for $5.00. This main consisted of Angus breed bone-in strip loin served with wild mushrooms and peppery endives.

This was insanely delicious!! They have cooked this to perfection too. Even the sides (wild mushrooms and peppery endives) were downright delish! Another must order!!! The steak was done medium-rare, it was pinkish in the medium throughout the whole piece of steak - cooked evenly. It was just so tender, juicy, moist and well-seasoned! The melted truffle butter, further enhanced the tasty and 'moisturise' the meat. Satisfying and value for money!

For desserts, we ordered the Tutti Frutti Lemon Meringue and Creamy Panna Cotta. I felt that the Tutti Frutti Lemon Meringue $11.50 was average. Nothing particularly outstanding about it.As for the Creamy Panna Cotta $9, it would be a dish which I would recommend. Both Pinky Piggu and Sg Food on Foot felt that the one which they had during their previous visit was better. This being my first visit and I thought that the Creamy Panna Cotta was outstanding!

The Creamy Panna Cotta was smooth, soft and wobbly. I really like the rasberry fruit compote which coated the outer layer of the Panna Cotta. In addition, after each bite of the Panna Cotta, the creamy and sweet after-taste which set in had me longing for more of this! The more I indulge in it, the more I love it! A must order!!

What a wonderful way to end the meal!Overall, there were hits and misses. The two pastas we tried were decent, but the two most expensive mains; Pink Snapper Acqua Pazza and 30 Day Mature Prime Rib stole the show! It was worth the price ordering these two mains. Another item which I would order again is the Creamy Panna Cotta!

Service-wise, it was excellent! The waiters and waitresses frequently stop by to gather feedback from customers with regards to the food. In addition, they changed our plates frequently and on one occasion even our utensils. I can't help but wonder if it was because they knew that this was a group of 'bloggers'.

I can't wait to come back again to Jamie's Italian Restaurant! It is advisable to make reservations before coming. I have been eyeing Wild Mushroom Ravioli. If you have tried it before, do let me know if its good.

Do note that the menu in Jamie's Italian Restaurant will change twice a year with up to 20 dishes dishes being replaced.

Detailed review: http://foodiefc.blogspot.sg/2013/07/jamies-italian-restaurant-in-singapore.html

Jack's Place specialises in serving western cuisine has been around in Singapore for a long long time; 1966 to be exact! Today, there are 14 outlets island wide. Over the years, Jack's Place has evolved to include several concept restaurants such as Eatzi Gourmet, Seafood Harvest, Brewbaker's Kitchen & Bar, Hoshigaoka and Jack's Place under the JP Pepperdine Group.

I still remember several years ago, Jack's Place Woodlands Branch used to be situated in Causeway Point. Ever since Causeway Point started its renovation, Jack's Place has shifted to Woodlands Civic Centre just across the road. If Woodlands Civic Centre rings a bell, well.. that is where the Woodlands Regional Library is.

If you are a regular, you will notice that the interior of all Jack's Place restaurants are similar. Signature white and green checkered tablecloth.

The New Zealand Feast Promotion is back again for the month of April 2012 at Jack's Place, Eatzi Gourmet and Brewbaker's Kitchen & Bar. The New Zealand main courses includes Chunky Beef Shepherds Pie (Stewed Beef Chunkys with Peppercorn & Mushroom and topped with mashed potato and Assorted Green Salad), N.Z. Silver Fern Farms Lamb Shank (Slowly braised with Shiitake Mushroom Sauce, served with mashed potato), N.Z. Silver Fern Farms Beef Carpetbag Steak (N.Z. Beef Tenderloin stuffed with N.Z. Oyster) and N.Z Sliver Fern Farms Fillet Mignon with Creamy Green Peppercorn Sauce (Served with Baked Potato & Seasonal Vegetable).

Customers can choose to top up:
a) Set Meal: $4.80 to the main course price to include Soup of the Day, Day's Dessert & Coffee / Tea
b) Big Saver Meal: $8.80 to the main course price to include a la carte Soup, choice from 3 daily Pastry / Dessert & Coffee / Tea

We ordered 2 main course (1 Set Meal, 1 Big Saver Meal) along with an Appetiser.

Wish that the garlic and butter flavour was more intense.The Soup of the Day was Leek & Potato Soup. Tasty and flavourful with chunks of potato and leek in it. Very satisfying bowl of soup.Lobster Bisque Soup, was creamy, smooth and rich in flavour. There are pieces of lobster meat in it. It was delicious! No wonder it is their house speciality. The Kiwi Fruits & Prawns Topped with Feta Cheese was unique. So many different flavours to excite the taste buds. The Kiwi and Tomatoes were sweet and not sour. The cubes of Feta Cheese that helped enhanced the taste was rich and creamy. Underneath, there were lots of lettuce. N.Z. Silver Fern Farms Beef Carpetbag Steak (N.Z. Beef Tenderloin stuffed with N.Z. Oyster served with Baked Potato & Seasonal Vegetable) served in a sizzling hot plate. The Beef Tenderloin is the tenderest part of the beef as this part of the muscle does very little work. I ordered medium-well done for this piece of steak. It was topped with Asian Butter as seen in the close-up photo. Let it melt into the beef and savour it. It was very tender with no fats. In the middle, it was stuffed with oyster and mushrooms!

The Baked Potato did not disappoint. It was not dry or powdery, topped with sour cream, chicken bacon bits and spring onions. Yes, I did not type wrongly, it is chicken bacon bits not pork! The seasonal vegetable consist of carrots, broccoli, cabbage, cauliflower, corn and onion. Healthy greens with no oil!N.Z Sliver Fern Farms Fillet Mignon with Creamy Green Peppercorn Sauce (Served with Baked Potato & Seasonal Vegetable) was served in a sizzling hot plate too. The Fillet Mignon situated at the smaller end of the tenderloin is considered an expensive tender cut of the beef. My partner ordered well-done for her steak. Despite this, the Fillet Mignon was extremely tender and soft with no fats in it; literally melt-in-the-mouth. If you are observant, you may notice that there is something wrapped around the Fillet Mignon. Well, it is Chicken Bacon! Taste like bacon! This is the first time I heard of chicken bacon. Any one heard of this before or knows how it is made?

The green peppercorn sauce was savoury and aromatic. It was so nice that she had to ask for extra sauce! According to her, the best way to eat this is to cut the Fillet Mignon, add the green peppercorn sauce with a green peppercorn on top and enjoy! I tried this and it totally blew me away. Superb!

The Day's Dessert was the Strawberry Cake. Too much cream and too little cake.Looks mouth-watering?

You will be spoilt for choice when deciding on the Pastry or Dessert. After pondering for a while the partner decided to order the Oreo Cheesecake. She made the right choice! It was awesome! The cheese was very forgiving. Generous amount of Oreo cookies crumbles on the top and in the cheese. Moreover, below there was a layer of crispy Oreo crust base. What a way to end off the meal! If you know me, I am not a fan of cheesecake. Even I myself was surprised that I find Oreo Cheesecake great! Credit to the partner for ordering this.

I am glad / lucky that we had the opportunity to try the New Zealand Feast. It was an amazing meal and interesting learning experience for us. The service provided by the team was wonderful. Drinks were refilled promptly and utensils were also cleared efficiently (not only for my table, but the surrounding tables too).

Try the New Zealand Feast before it ends! You will never know what you are missing till you try it. In addition, customers will be entitled to take part in the New Zealand Grand Lucky Draw with any purchase of the New Zealand Feast Main Course. Prizes include Complimentary Roasted Beef on Wagon (worth $480) or Tickets to Universal Studios Singapore!

Thank you Evelyn (JP Pepperdine) and Felicia (Jack's Place Woodlands) for invite and having us.

Detailed review and photos: http://foodiefc.blogspot.sg/2012/04/jacks-place-new-zealand-feast-promotion.html