Having stayed in Jurong for the past 14 years, Boon Lay Power Nasi Lemak has been a constant supper staple. The rice is fragrant and fluffy and the chilli is something to die for. What's more, they have a large variety of sides for you to choose from - fried kuning fish, chicken wings and drums, eggs, fish cakes, fillets, achar, eggs, otahs and the list goes on.

However, be prepared to queue up to 45 mins on any nights, due to the number of people "tabao-ing" for their friends, families and co-workers.

So if you are in Boon Lay area past midnight and your stomach is growling, don't forget there is always Nasi Lemak to fill your stomach.

The queue at Chao Zhou Fishball Noodle is never ending. Chao Zhou Fishball Noodle started in 1968 and is managed by a old couple. It only opens for 4 days! I mean which hawker stall can do that! Their noodles are very springy with a good proportion of chilli and ketchup sauce which gives the noodles a well balanced flavour of sweet and savoury.

The most important part of this dish, for $2.50 you get 5 golf ball size fishballs. Thats almost a rip off. These fishballs tasted very fresh and it was bouncy and juicy. The fish balls taste very 'natural' and not 'factory-made'. Also they are huge and very 'QQ'.

I'm not a big fan of cooked fish balls but I would definitely queue and wait for the fishballs as these are the best i have tried so far.

If Chow Yun Fatt eats here, that's good enough for me. It's the best rojak because they do not stinge on using good ingredients.

I like the prawn paste here because it is less salty compared to others, and the yu tiao is fresh and crunchy. You rarely find freshly sliced ginger flowers used for fragrance in rojak anymore.

All this all together and you end up with rojak that has plenty of crunch, taste and flavour! One way to get all the yummy goodness is to use the beansprouts to soak and scoop up the last bits of sauce for the best satisfaction.

There are two famous nasi lemak stalls in Adam Road Food Centre, side by side. One of them is the first shop of the food centre, this one is the second. Ironically, I find that the better one is in second place.

Most of the time when you're there you ought to be prepared to queue up for a good twenty minutes, because many people come in line not just to order one plate, or two boxes, but a party-load of it. That just shows how good it is.

The rice is always at such a good texture, though I find that its taste can be quite a hit and miss sometimes, and lacks that bit of coconut flavour to it. But Selera Rasa more than makes up for whatever's lacking with such good sambal chilli, so the rice becomes a little matter.

The gold is in the chicken. The colour is so wonderfully golden, you only have to look at it to tell that it will be such a crispy treat. Inside the chicken is still so juicy and so tender, though a little oily, and it makes you wish you had more than one on your plate - which is why I always ask for two.

Overall, this place ranks as one of the best nasi lemak in Singapore.

Here to try the 2.5million bucks duck rice hoping that the craze would already have died out but apparently not. The queue still snakes onto the road and there's a mix of army officers (no idea where they came from), office workers, old uncles and aunties and then us the odd young couple out.

Then again, there is no discrimination when it comes to roast meat. How can anyone not like the crackling glossy skin of the duck or that buttery melt in your mouth fat that is so irresistible.

A soup, 3 kinds of meat and 2 plates of rice cost us $27. Pricey but am not absolutely sure if its worth it. The duck may be a little dry but the char siew is to die for. The black caramelized dark sauce is great on the meats and on the rice as well. I absolutely dig the rice which is moist and really fluffy. You must order the char siew. It's fantabulous. The salted veg duck double boiled soup is also a great accompaniment to the meal.

However, all been said, i'd reckon i'll get the same great char siew at Fatty's at ABC market and at a fraction of the cost.