I was at Toa Payoh HDB Hub and saw the longest bee-hive line is the Soon Heng Rojak. I have heard about its cheapest rojak and decided to join the fun of lining up. The cheaptest is $2.50 and it is quite a large portion. It has the basic ingredients of rojak and what surprise me is the generous spread of peanut. With the wide spread of peanut, it makes the rojak aromatic. The taste is to salty. The vegetable is sufficient.

I have never been to Balestier Hawker Centre. The Hawker Centre is at Whampoa Housing Estate. The Hawker Centre is relatively clean. The store which attracts my eyes is the rojak store. It says 'CEO choice'. When I went nearer, it has pictures of ex prominent characters visited the store.

The cost of the rojak starts from $3 onwards. The portion of $3 is only for individual. It has jelly fish which is unique and I have never tried before. It has mango and a fusion of fruit and seafood rojak. It looks more than the eating the 'yu sheng'.

The cook uses its special century egg.
On the whole, the dish is refreshing. The portion is sufficient.

The chef pampered the group with special sushi plate.

Kyoho Ice Cream (Japanese Grape Flavour) with Kuri Kanronni (boiled Chestnut). The grape flavour tastes like eating Hi-Chew sweet and the white whip cream is fresh. The chestnut is sweet too. Menrui (Fukuya Seafood Ramen. The soup base is extraordinary different. The chef used different type of vegetables such as carrot, cabbage, celery blend and boil. Woh the ingredients can spoil us with prawn, mini albano, crab stick, seaweed. Fukuya Aburi sushi Mori (salmon, anago, Akami, Buri Belly + Unkan Uni & Ikura Topping. In this plate, no sauce and wasabi were served. In fact, these condiments have already added in the sushi. Yakimono (Gintari Mentaiyaki). it is fried cod spread with cheese sauce. It is a bit salty yet still good, juicy. The Dobin Mushi, teapot soup, comprising dried oyster, oyster mushroom and bamboo shoot. These ingredients have enhanced the sweetness in the soup. Fukuya tokusen Platter with Toro, Uni, Botan Ebi, Salmon Belly, Katsuo Tataki, Shima Aji and Tai. The freshest ingredient and seafood air-flown directly from japan are used in the meal. The 1st dish Zensai, seafood Mayo on fresh salad. it is advisable to see the seaweed together with the salad, otherwise it will be very salty.

I attended a year end function in 2010 at Orchard Hotel. The event was held at the
Ballroom. Usually, no one takes interest in the dessert. However, when it comes to thus last dish, it arouse my curiousity me as it is different in serving. It comes in a small bowl. At first, I will discard this last dish. However, gives this dish a chance. When the dessert spoon touches my tongue. It gives a smoothing sensation. I found it would be egg cluster. However, when I read the name of the dish, it is named as Yam Creme Burlee with Pumkin Coulis'. This dish completes the full meal course for the day.

Since the opening of Asanoya and heard some much good thing of Asanoya, I decided to try the new brakery store here.

It is also a coffee house and the bread aroma was strong and fills the nose.

I order the Green tea lava cake.  It comes in a square shape and have to use knife to cut.  Once it is cut, the green tea lava flows out. It is just like volcano eruption. The bite was perfect and filling.  The green tea is not overpowering.