The Duck Stall at Redhill Market is my favourite hawker food. Whatever I pass this stall for meal, the food is always finished. Today I came exceptional early to beat the finishing line.

I was happy that I could get a bowl of duck dry noodle. It was not oily and the meat was substantially generous for a bowl of $2.50. The meat portion was greatly to be visible. There was no vegetable but the sauce used was sufficient to make the bowl of noodle moist. The meat was tender.

What I ask for extra soup, the owner was very happy that there was a secret admirer enjoying the soup. The soup was not made of herbal but it will not make my feel thirsty after drinking.

The ducks are sold out by 1 pm.

I had an executive lunch at a Chinese restaurant. It was a 6-course dinner. The restaurant setting was quiet as I had lunch at a private room.

The first course was the doubled boiled chicken soup in fresh ginseng. The soup was clear and refreshing. It had a strong smell of ginseng which made the soup very refreshing. The soup was boiled with breast chicken.

The second dish was the marinated salted chicken. I was rather disappointed to see chicken again as I just had a chicken soup and the second dish was chicken again!. Never mind, just hope that the chicken would be surprising. However, it turned out to be disappointment as it was worst that Hainanese chicken. The chicken portion offered to me was wing portion and I had no meat to enjoy.

The third course was vegetable. The portion had already allocated in individual serving. This time, it was Prawn with Pepper and Cashew Nuts. The prawn was shelfless. It suspected that the prawn was frozen and not fresh prawn.

The fried rice with diced seafood wrapped in Lotus leaf was the satisfying dish. The fried rice was wrapped with lotus leaf which made the rice smell strong and aromatic. The diced seafood had nothing to be seen by the time it was cooked. It was as good as dissolved with the fried rice.
The last course was the dessert, chilled aloe Vera Dessert Topped with Fresh Fruit. It was a colourful dessert with the cut mango and fresh fruit. The dessert was watery.

The waitress was very fast in serving. Overall, I was not satisfying with the meal.

I had refreshement and the host served us CJS refreshment. There were two main courses ie the Laksa Goreng and the vegetarian mee hoon. The Laksa Goreng was dry and used the laksa paste to fry. Ingredient to go with the Laksa Goreng are egg and prawn. The taste was great and spicy. The vegetarian mee hoon used the mock flour as char siew together with green vegetable. The two staple dishes tasted good and spicy.

The other side items were the golden lotus pau. The pau is round and rich with lotus paste. At one bite, the lotus paste flows out from the pau. The next side item to go with the staple items is the fish ball. The fish ball has gravy and it does not make dry. The sauce was tasty. The other hot item was the baked chicken pie. The pie was hot and the top crust of the pie raised up.

The other cold side is the Éclair. The Éclair was still chilling while serving.

I love the all the food as it was served as the right time with warm and right taste. The food was wonderful. I enjoyed and had many servings.

I bought a box of Sweet Musing. Inside the Sweet Musing, it comprises 4 boxes of Taiwan special teebits. It has the dried longan. The longan is soft and not sweet. The other box is a almond thin biscuits. The almond thin biscuit is coated with spread of syrup on top. There are about 4 pieces in the packet. The other packet is pineapple tart. Again, there are 4 packets. The pineapple tart is not soft. It is 7 cm x 2 cm. The pineapple filling is prepared with brown sugar. The other box is the soft nuggets. There are 6 soft nuggets with fresh and crispy almond. My preferred choices are the almond biscuits, longan and the nuggets. The box costs $33.

I had food served by Hock Hoe Heng Restaurant. The meal was served in an open pavilion and the restaurant had its moveable van drove to the dinning area. It was rather interesting.

When the meal was really to serve, I thought it would be a course concept but rather wrong. It was like dinning in a house based setting. I had carrot and pork rib soup. When the soup was placed on the table, the strong aroma of carrot was excellent. There was no stain of oil. The soup was clear. I was given the option to have rice or porridge but I chose porridge to go with my meal. Woh! I had not eaten such teochew porridge for a long time. The grain was boiled to finest and the porridge water was sweet and not starchy.

The next dish was the fried bean curd. The bean curd was plain but yet it had done it well. Next I had fried dory fish. It did not like the dory fish as it was heavily covered with flour to dry. One unusual dish was the steamed minced pork. The restaurant used metallic plate to steam. This steamed pork has nothing to go with, just meat only. If only carrot had added to steam, then with the good colour combination, I would think that the minced pork meat would add a better taste.

Teochew like hong bak. The hong bak was good. It was not fatty. The fried cabbage with black fungus was the best grap. Everyone made a dip to the vegetable dish.
Though the meal was light yet I did not feel hungry. Most important, I did not feel thirsty.

I enjoyed the meal. I enjoyed the meal.