https://www.umakemehungry.com/2018/06/thye-hong-fishball-noodle.html

Thye Hong Fishball Noodle is one of the recommended to eat places in Bukit Batok. Although I'm not a fishball noodle lover, I'm trying to appreciate and find out what has kept people coming back and join the queue. This was my second visit and the first visit I felt that their fishball noodle was nothing out of the ordinary.

On this visit, I can finally understand why. Their fishballs are supple and bouncy, with no uniform sizes. Why? If you do not know, these fishballs are all handmade from scratch from Yellowtail Fish. Besides that, Thye Hong Fishball Noodle has a long history with recipe passing down from their father.


Beside selling the noodles, if you like their hand made fish cakes, you can also order separately as an additional topping to your meal.

https://www.umakemehungry.com/2018/06/aroy-dee-thai-kitchen.html

Another Thai Food Restaurant Off the list! We used to talk about having Aroy Dee for meal everytime when we pass by Middle Road especially when this Kitchen is just located next to LE Cafe. We all heard good claims about the kitchen and perhaps why it was there for such a long time.

Interior is rather modern with semi open concept kitchen. Furnishing are made up of metal chairs and wooden table with tiles flooring. They also include a mounted television for diners to watch and enjoy their meal.

Clear Tom Yam Seafood Soup was appetizing and even though we forgot to instruct the server to make it less spicy, I would say that spiciness was mild and the soup really whet my appetite for more. Ingredients include fish slices, tomato, lemon grass, coriander and Sotong, which were nothing out of the normal soup we had.

Pineapple fried rice portion was generous and good for sharing. Tasted mediocre with chicken floss, raisins, eggs and mixed vegetables. A bit disappointing!
 The pandan chicken leaves were fried to crisp and required some efforts to unwrapped before we can get hold of the meat. The turmeric used was a tad too much and meat was rather soft. Overall, tasted like chicken satay to me. Dip them into the sweet and sour chilli sauce and enjoy it.

 Phad Thai, which is always one of my favourite under the Thai Cuisine Menu was really to my liking as we prefer to have a dryer version than this. However, in terms of taste, it was still alright with the fragrant of peanuts and sweet savoury sauce coated on the noodle.

Thai Fried Fish was something I always wish to order but always get turned off by its expensive pricing. Due to promotion, it cost $19.90 instead of $28. Fried Garoupa was well presented with vegetables as sides sprinkled with few stalks of coriander and soaked mildly in their three taste sauce. The sauce was not too bad with sweetness, saltiness and a little sourish.

Last but not least the papaya Salad with salty crab. There was a promotion to this item at $9 instead of $15. I'm kind of fool by the menu as I thought that it was salted egg crab. This appetiser wasnt too pleasing to us, firstly it was served when we almost finished our meal and secondly, the papaya salad was too spicy for us. In the end, we left almost 90% of the food on table.

The good thing about the eating place is good for supper goers as it opens till as early as 6am in the morning. If you want to have pocket friendly food that comes with generous portion, this can be one of your choices. However, if you are particular about taste of Thai food then you have to be selective of what you are ordering in the menu. Personally, I have expected their standard items like Pineapple Fried Rice and Phad Thai to be better. Therefore, it is less likely I will be back for other items on the menu.

Dining at Hong Kiat is a different feel from other Cze Char Place in Singapore as I find that the environment feels abit nostalgic and has less feel of being in Singapore. I had heard of this place quite sometimes back by my colleage and hasn't had the chance to visit till now.

Though place may seems abit old and run down, there are still many person patronizing for their dinner.

There was quite a fair bit of items on the menu and comparable to others. There was many kinds of pork ribs to be served but we got the salted egg version. Its a tad spicy however I quite enjoy eating it as the sauce was generous and it smelled good.

French Bean was cooked together with minced mean and a little of chilli. It was not too oily. Love the biting crunch from the beans.

This dish was highly recommended by the service staff and she mentioned that its not available in menu and in order to get it prepared this way, these baby Sotong has to be very fresh. This dish was served over a flame and soaked in light soy sauce. It was not spicy in the initial part however as you continue to get more, you will get a taste of its spiciness.

This is something that I have always been looking forward to. Nutritional Beancurd came in a square shape. Its wobbly and can be prepared in 3 different ways, with vegetables, preserved radish or in Thai Style. We had it topped with preserved Radish and the dish was delighting without having the toppings too salty.

With words of mouth, I find that the Cze Char here is not too back and it wont be my last time here visiting.

http://www.umakemehungry.com/2017/12/micasa-kitchen-bar.html

mi Casa is actually an upgrade from a nearby hawker stall in Bukit Timah market and food Centre. They have transformed from a kitchen into kitchen and bar now. On top of that, the upper level of miCasa provides a different type of ambiance.


miCasa While waiting for the food, we had some Australian Juices to accompany us. They are cranberry and lime juice.


 Ciabatta was lightly toasted and served warm with mushrooms.



Mushrooms Glistering top layer of pork cheek is crispy and definitely addictive with its melting texture. Put the cube into your mouth and gently press it down with your tongue and enjoy it. It may look the our Chinese version of "Sio Bak" but this is way healthier as these cheeks are less fatty, tender and richer in flavor. Try and you may like it!

 Live clams in white wine sauce was their Local Fresh Catch and nicely done up consisting buttery flavours of wine with garnishing like garlic, spring onions and cut chilli.

With the natural sweetness from the clams, the stock was made delicious and I cant stop at the first helping.

It must be crazy to order Clam Pasta after ordering the live clams but the love of having clam just didnt stop us. Pasta was cooked to Al Dente perfection and in light stock. However we would prefer the stock of the pasta from the white wine above. Perhaps so, the dish will be made perfect.

The thing about ordering striplion here is base strictly on its weight. If not for the wait on Tomahawks that will take about 45 minutes, we would have skipped the striploin. Nonetheless, having striploin also means that we may be back for the 1kg of Tomahawks. With the good crowd at night, if you want to order Tomahawks, it would be best to order in advance.

Striploin in medium rare doneness as requested was pretty well prepared as seen from the pinkish layer of meat in between, acommpanied by mashed potatoes and some garden greens. Meat was tender and awesomely done.

This is not the usual carbonara that get soaked in a pool of cream (even though I prefer that style). One of the perks of this dish is the generous use of sausage as well as pork meat.

Given the homely ambiance and relaxing environment, its hard not to be back again. Food might not be the most authentic Spanish or Italian ones but at least it somewhere we know that will not hurt your pocket in terms of such cuisine.

http://www.umakemehungry.com/2017/10/eng-kee.html

We chanced by this place the last round while we were on our way to 2 Chefs Eating Place. We were caught by the pleasant surprise with a good long queue line up in front of Eng Kee. Where curiosity kills the cat, we walked forward to the old school coffeeshop and checked that it was actually selling some economical fried bee hoon with the standard sides / finger food that we can get from the supermarket.

Lauded for its delicious and tasty chicken wings that was classified as one of the best 20 in Singapore, we find it hard to resist without ordering more than one portion for each of us. While many of us will think that economical Bee Hoon is best eaten in the morning but for Eng Kee, there are only operating from 12pm in Weekdays and 12.30pm to about 10 pm in the evening.

We had some plates with bee hoon and some plates with Bee Hoon Mee and the staples food items like fried eggs, cabbages, Otah, Ngoh Hiang, Taiwan Sausages, Fish cakes and Tau Kwa.


The chicken wings were not ready at the point of our order due to high demands from the diner. It was quite amazing that the kitchen was actually frying chicken wings non stop as I could see the continuous batches of wings coming out of the kitchen during my queue for food.

 As I sink my teeth into the piping hot golden brown wings, I fell in love with its crispy thin crunching skin. As I sink my teeth further in, I realized the juiciness of it. However, if you are talking about the Chicken Wing's taste, it was not complicated as the marinate was simple. You do not expect something you can get from Prawn Paste Chicken's fragrance. However, its more like home cooked dishes that includes, pepper, soy sauce and some MSG for its marinate.


If you are talking about the plates of Bee Hoon, I would say that they did really have the old school plain taste with QQ texture.

 Beats me regarding the long queue but if you are looking for some simple and old school economical bee hoon, do not forget about Eng Kee. Where car parking lots are good enough, the only thing that turns one off may be the hot humid heat trap in the coffeeshop space after the afternoon sun shone so hard onto it.