The promotion of $1 buck off trailed me to give it a try, having a mere stall with colorful decorations and blue-colored ambience and the polar bear as their logo.

Whyogurt's original price of $3 for a cup was already cheap, so $2 getting even a flavored berry yogurt was damn cheap!

Taste was very much refreshing without damaging your wallet and tummy for its a healthy dessert! It retains the sour flavor of the berries and original taste together, making it a light delight for the afternoon snack!

The server was also very friendly, she was helpful and kind when I asked for tasters.

Having a set of coupons for Red Mango Wilkie branch, I used up for the buy one get one medium cup. Seeing the menu, they change flavors daily and I would always pick the flavored one in the end compared to the plain one as it is very sour! Just a heads out.

Flavored one today was the pink berry which had the icy tinge sweetness and sourness just right. Topping I ordered was the granola bits, which were generously given by a uber friendly staff - not the usual staff I see. So lucky me, and good for the hot days these days!!!

Seems that I'm the only openricer that frequents this place (duh, I live above).
But over the past seasons, they grew to become so successful they have now two stores to add more seats, which proves how famous they are for their original recipe, freshness, authenticness and the good service always given by the duo hubby and wife without other helpers.

I was back here again today, before peak hour around 5pm, starving to mad.

Looking at the more extensive menu and some omitting the old menu, they have increased the price for slightly $1-2 in the past, compared to my old post.

What's new was the extension and the new set menus, which I ordered their chicken katsu curry rice for $9, included the miso soup, tiny potato appetizer and the main dish.

I LOVE THE APPETIZER. Wish it wasn't just a bite. It was light, cold, creamy, bright. I thought it was mayonnaise at first.

I understand why how they maintained their popularity with the main dish. Thick curry sauce delved into the well-done fried chicken breaded piece, chopped and nicely placed on top of the japanese-like rice was heavenly. There was no secret to addiction rather than how the taste was not because of preservatives/fake flavorings.

The chicken was fried well done and it was soft, crunchy, thick and meaty, whatever you're looking for in a katsu.

The rice I am surprised, that I managed to finish the meat first before i got to the rice, where I thought the other way around. So it was that much! So it was a fairly large portion all good!

Miso soup was really flavorful on the very salty side, so a random TIP would be to just add a small spoonfuls of water should you want to dilute the saltiness. Other than that, ask for mayo - your katsu would be much more heavenly, and that makes up No. 1 eating place, "Ichi Tei".

First time to eat this kind of dish, it was a really hot place with high humidity in this monsoon weather. Ordering dry yong tau foo, the uncle then went onwards to boil the seafood out before mixing it back on the bowl with some looking red and brown sauce, spring onions and a dash of sesame.

With choice of kway tiao for noodles, it was only $2.40!

It smelled like those old chinese medicine which makes me cringe but apparently tasted alright afterall! And they also gave the soup on a separate bowl, where you can alternatively pour it all and do it like a normal yong tau foo.

Of course, with the accompanying soy sauce my cheap and flavorful peanut-like paste sauce will certainly bring me back to order this! Say goodbye to hot soup yong tau foo. Makes me perspire like a wet towel.

In Kwaychap style, the uncle gave a meal for a portion which I scarfed it down within an instant for $5, including a bowl of rice and a mix of platter delicacies.

Rice was not as succulent and plump, it was more of those long grain thai rice that just easily slings down the throa and i finished the rice in no time! The soup broth was deliciously good, as a standout point boiled in with those chinese herbs to make your throat clear..

As for the platter, the sauce complemented with the boiled peanuts well, and the meat was out cold, but soft and delicate once I bite in. This is the result of the slow boiling process, and the sweetness was naturally soaked into the meat, but I added soy sauce because I liked it salty. I was so hungry at this point of time, the portion wasn't enough and big as so I remember~!