I was attracted to the stall by its long queue every time during lunch hour.
I guess every one are attracted for its affordable price and big portion of food.

I ordered the pork chop but I thought the pork was a little too tough.
I like the baked beans but I guess it can't go any wrong. It comes with choice of fries or mashed potato!

My fried tried the pork chop and it was much tender and juicer.

They even have their website!
http://www.tastybarbecue.sg

Celine Chiam

The place is always without fail crowded during the lunch hour. It's usually occupied with office people who came down during lunch time, so I suggest coming here before 11am and after 2pm. As for the food, I must say it's really good.
The noodles are chewy and bouncy. The yong tau foo sauce made by the owner complements the noodles so well, and the noodles will simply glides down your throat with much ease.

The stall is more popular for their fried food.

I love it!

Celine Chiam

The best thing one could ever ask for on a cold and rainy day is to enjoy a pot of hot sizzling steamboat. And when I speak about steamboat, it's often associated with a free and easy style where diners throw in all kinds of ingredients into the hotpot.

But do you know that hotpot can be a very delicate dining procedure, involving a systematic way of preparing and cooking?

The Cuisine Master Hot Pot has certainly brought the hotpot/steam boat concept up to a great new level. The restaurant's predecessors are opened in China, helmed by Master Chef Zhong Li Wen. CuisineMaster would like to bring over the luscious concept of hot pot into Singapore, with course set menus instead of ala carte and buffet styles.

While many diners are wondering when the steamboat pot will be served, the service staff easily surprised all of us by simply activating the automated hot pot (which they called 'ding' 鼎）to reveal it. Another revitalizing sides platter includes Black Fungus, Green Peas with Preserved Olive Leaves and De-skined Cherry Tomatoes. Not exactly my favourite but I like how the tomatoes are dipped in orange juice to give a tangy sensation before we start off with the main course.

A friendly service staff will be stationed at the side and help you with all the cooking. He or she will also be happy to explain to you the steps and procedure in all the set menu courses, ranging from SGD78++ to 198++ per pax. If you would prefer enjoying the hotpot yourself, you can kindly request the staff to excuse himself.

At Cuisine Master Hot Pot, the two commonly used soup broth are the Golden Soup and the Mushroom Soup.

 

The Mushroom Soup (菌，fungus) was first served before all other ingredients are cooked in it. The broth is specially prepared with several premium fungus and herbs to give a nourishing indulgence. The soup is clear, palatable and most importantly, nutritious. The seafood platter was cooked in the Golden Soup (Jin 金）, the broth that was simmered for a good 10 hours, reaching a delectable creamy texture which taste extremely nourishing.

The photo is self-explantory. The succulent and luscious baby abalone and sea cucumber, along with the springy fish maw were impressively savory. I was really dazzled by the presentation of the next dish - Chef's special prepared Shrimps and Pork Balls. It's hard to choose between the Shrimps and Pork balls as both were chewy and juicy, leaving me craving for more. The next highlight of the course meal was the Prawn with turbot combination. Their presentation never fails to delight the diners.After the Prawn with turbot combination, we were served fresh Beef slices and Kurobuta Pork. I personally thought the Kurobuta Pork was a little tough but it was still bitable. The beef slices one the other hand was a chewy pleasure to the tastebuds.I won't be lying when I say that the handmade noodles was delicious, especially when I specifically requested for another bowl despite my carbo diet. It's true! For some reason, the noodles tasted especially delectable (and very bouncy) in the bowl of Golden Soup. Perhaps the soup has became more flavourful after having all the ingredients cooking in it. To fight off the post food slump. we enjoyed the White Fungus with Longan and Red Dates that came just at the right time.

Love,
Celine

For full review and more photos, please visit http://www.chiamhuiy.com/2013/09/food-review-cuisine-master-hot-pot.html

When we talk about soya milk and bean curd, it reminds me of breakfast complemented with fried dough stick. But have you seen any other flavored bean curd, other than original and almond flavours?

Full review on:
http://www.chiamhuiy.com/2013/09/food-review-happy-boy-soya-bean.htmlTo satisfy the constantly changing tastebuds and preferrences of consumers, Happy Boy Soya Bean is one of the few soya bean suppliers that explores into creating many exciting flavours of soya bean curd. When we arrived at the main outlet, I was very much surprised by the bountiful amount of flavours Happy Boy was about to offer. All together there are 11 flavors - Original, Almond, Milo, Mango, Strawberry, Blueberry, Honeydew, Green Apple, Matcha Green Tea, Taro and Durian.

Their best sellers are in chronological order: original, almond, mango, durian and matcha green tea. If you are a tea person, I strongly recommend the Matcha Green Tea flavour which has a hint of bitter taste in it.
HappyBoy has also engaged about 20 channel partners, of which includes bakery shops, fruit stalls and food eateries, so as to make their soya beancurd more accessible to consumers. What I enjoy the most about HappyBoy Soya Bean is the level of sweetness. To adopt a more healthy consumption for consumers, HappyBoy has specifically reduced the usage of sugar and has vouched to not include gypsum (material used for cementing) to harden the beancurd, and gelatin (hence halal). HappyBoy's beancurd texture isn't as watery as its competitor too.Original flavour S$2My favourite is the 'unique combination' introduced by Joanne, where she suggested pouring the soya bean drink onto the beancurd and eat them both together. The end result produced watery beancurd but you could distinguish the different texture as the beancurd glides down your throat with ease.

Love,
Celine

Brasserie Les Saveurs is very beautifully adorned with sophisticated furnishings and full length glass windows, it completes my dining experience here at Brasserie Les Saveurs, perfectly.

The restaurant has 2 cosy areas that are tucked in the corner of the restaurant. It gives diners an option to enjoy some personal time while enjoying the dinner, although I find the dining experience outside equally good. Accompanied with classy background music and occasionally complemented with a restaurant singer, time passes very fast here as you leave the hustle and bustle of the city behind. Amuse Bouche (Pan-seared scallop with Potato Espuma)
To prep and warm our stomach for the delectable dishes coming up, we were presented with a delicate cup of Potato Espuma containing a big round piece of Pan-Seared Scallop. The sides of the scallop was slightly crunchy but still manage to lock in the moisture within. Already flavourful by itself, the scallop taste even better after generously coated with Potato Espuma.
Salad Nicoise (S$36)

Who would have thought that greens can arrive at your table looking so appetizing. Besides mesclun leaves, cherry tomatoes and quail eggs, the Salad Nicoise includes quality ingredients like black-pepper-seared yellow fin tuna and marinated anchovies.

The more than ordinary appetizer pleases the tastebud with their salad dressing that comes with a tangy taste. Bouillabaisse Facon Les Saveurs (S$19)
What surprise me was not the abundant fresh seafood filling the bowl to the brim. It was the thick broth stock that has gone through a long slow simmer with saffron and fennel, giving diners a palatable bowl of fisherman's seafood stew.
Le Homard Thermidor (S$75)
The lobster always steal the limelight of the night without fail, for it goes through much complexity to cook up a lobster dish and of course its expensive value. The interesting thing about the Le Homard Thermidor is this: The lobster body is first chopped into bite-sized pieces with sautéed mushroom, then flamed with cognac, mushroom bechamel sauce and gratinee gruyere; while the lobster claws are lightly battered and fried to give a different texture.
Australian Prime Ribs (S$48)
Brace yourself for a flavour explosion as you work through the premium ribs that come with the choice of either horseradish sauce or red wine sauce.. or take the best of both worlds! Served with roasted potatoes and tomatoes, sink your teeth into the Australian Prime Rib as it scores a touchdown with its succulent and juicy texture. To end of the mouth-watering series of dishes, we had the Le Gateau A La Banane -Banana mousse cake and apricot compote, mango salsa, banana and ginger ice cream. It could be better if the ginger ice cream has a stronger ginger taste. But other than that, the banana mousse cake was certainly moist.

Love,
Celine

For full review and more photos, please visit
http://www.chiamhuiy.com/2013/08/brasserie-les-saveurs-st-regis-singapore.html