- Stallfront- Teochew Dumpling Noodles

Lam's noodle has been around for some time and has quite a good reputation. Thus, I wanted to try this outlet at Sin Ming when I was there. I ordered the teochew dumpling noodles to try, instead of bak chor mee. The noodles were cooked till springy and the flavouring was good. I like that there is dried shrimp in the chilli paste they use. Unfortunately, the teochew dumplings had too much skin and not much meat within. Some parts within were still a bit floury too. Perhaps I should just stick to their speciality bak chor mee next time.

-Menu showing the prices per 100g- My personalised mala hot pot

This stall at the level 2 foodcourt (The Kitchen) of Star Vista offers a rather interesting concept. Like a yong tau foo stall, you get to choose from an array of ingredients. Besides several types of vegetables and mushrooms, they also have different types of meat and seafood (mainly fish) available, much like the fresh choices you get for steamboats. Once you have picked your items into a big metal bowl, a lady there will separate out the different types of ingredients, weigh them separately, then add up all the prices on a calculator. If you are a meat or seafood lover, you can unwittingly chalk up quite a bill, as they are the most expensive items. You might be surprised at how little 100g of meat is. I chose all vegetables and mushrooms, yet my dish came up to be almost $5.

A chef at the back will then fry up your chosen ingredients with a mala sauce - you can indicate how spicy you want. I chose the lowest level of spiciness and it's already very spicy! The mala sauce is appetising but it can be quite salty and oily towards the end of your meal.

My friend likes to eat the lor mee here, so I decided to try it today. I find the lor mee sauce to be a bit monotonously salty and too dark. Consistency-wise, it's still ok and the amount of ingredients quite generous. Still, I find it to be quite a normal bowl of lor mee generally. However, if you have a craving for lor mee and are in the vicinity, you can still give it a try.

$4.80

This nasi padang stall is newly opened at this holland drive coffeeshop. The fried egg looks more special because of the spring onions and cut chilli added to it while frying the egg. Indeed, it does add a little kick to the taste. The curry vegetables were tasty and quite spicy too. The beef rendang, while well-marinated, could be a bit more tender. The rendang sauce was good though and very spicy too.

I have read about this place quite a couple of times before and noticed the good reviews. Hence I jumped at the chance to visit this place for dinner with my family. Luckily I called the day before to book a table because during our course of dinner, a few customers had to be turned away. They had no reservation and the place is fully booked till 9.30 pm. And that's for a thursday night.Even though the place was busy, service was still good and prompt. The wait staff was very happy to top up any of the side dishes (complimentary). The side dishes were all pretty tasty, especially the glass noodles and the kimchi, which is the more fiery type. - The side dishes

The seafood pancake was crispy and delicious dipped in the accompanying chilli-sesame sauce. There wasn't much seafood given, just a few prawns.- Seafood pancake

The beef short ribs which came sizzling on a hotplate was tender, juicy and well-marinated with a delicious sauce. Do remember to eat them first else the last remaining pieces might start getting charred - unless that's your intention - Beef short ribs

We ordered one of the signature dishes, the Suyuk. It is basically pork belly slices with a few vegetables on the side. The waiter enquired if this is the first time we are trying the dish. When we said yes, he proceeded to patiently explain the three different ways you can eat it. Basically there are different combinations of the types of vegetables/dips to go with the pork belly. Interesting. Quite a tasty dish. But since I'm not a particular fan of pork belly, this is not more favourite dish here.- Suyuk

Another signature dish, the dakgalbi (spicy grilled chicken) was really spicy but tasty. Tender chicken chunks are cooked in a special chilli sauce with rice cake and assorted vegetables. We opted to have the chef use the remaining sauce/vegetables in the hot pot to cook up a special fried rice (see photo below). Usually the chef cooks it on the spot by the side of your table. But because my young nephew was there, they cooked it in a further corner of the restaurant in consideration of safety. - Dakgalbi

The fried rice absorbed the delicious sauces and was very tasty. A highly recommended add-on option to your dakgalbi.- Fried rice

The korean food here is pretty good, I'll say. Definitely will be back for repeat visits.