what are the key points to make a good prawn noodle? To me, a good prawn noodle must have a good soup base which is aromatic and refreshing. Apart from the soup base, the prawn used must be fresh, not too small size and must have juices that has absorbed some of the soup base. The pork ribs used must also be nicely cut, not too big and must be well cooked, have a soft and tender texture. With the prawn noodle that is brought from this stall, I personally think that the soup base is still lacking some of the taste, maybe the soup base should be boiled for a longer time. The prawn and the pork ribs used is fresh and sufficiently cooked. Overall, quite a tasty prawn noodle but there is area that still can be improved further. [Review from mobile] 

After a month or so of renovation at the jurong point kopitiam, several new food stalls are being opened and today I have decided to try the steamed gourmet which offers a variety of steamed food. After looking through their menu, I have ordered the steamed sliced lotus with pork. Firstly, the lotus and the pork meat is a very good combination. The lotus is sliced into equal thickness and generous amount of the pork is given. What make this steamed lotus with pork a good one would be the sauce that is pour into the steamed food. Although I could not tell what is inside the sauce, but one of the ingredient would definitely be the seasme oil. As for the brown rice, it is sufficiently cooked with a soft and grainy texture. Price wise is reasonable and the food is tasty as well. [Review from mobile]

Since it has being quite a long time since I have eaten vegetarian food, now its time to have it for 
lunch. The side dishes that I have ordered included the deep fried tao kee which is very popular side dish, stir fried hairy gourd, stir fried sliced pumkin and the deep fried you tiao. For the deep fried tao kee, it is well deep fried, with a nice golden brown colour and a very crispy texture. Next the stir fried hairy gourd is well cooked, texture wise not too soft and has sufficient seasoning. As for the stir fried pumkin, it is has a homecooked flavour and the size of the pumkin is suitable for a mouthful. The deep fried you tiao has a very crispy texture and a very nice fragrance. Lastly, the brown rice is 
sufficiently cooked, texture wise is not too hard and is quite chewy. [Review from mobile]

Brought a plate of the mixed vegetable rice from this stall which includes the stir fried cauiflower 
with chinese wolfberry, deep fried chicken cutlet and the salted egg with beancurd. Firstly, the stir fried cauiflower is pretty well cooked, has a crunchy texture and seasoning wise is quite sufficient. Next the deep fried chicken cutlet has a very nice golden brown colour, crispy skin and tender texture. Marination wise is also sufficient and not too salty. Lastly the salted egg with beancurd is quite a simple dish. With the bland beancurd, the salted egg add a salty taste when eaten together. Overall, quite a tasty mixed vegetable rice from this stall and the curry gravy has a nice aroma and goes well with the rice. [Review from mobile]

brought a bowl of the yong tao foo with the yellow noodle at Jcube kopitiam before shopping at the mall. This stall offers a wide variety of fresh yong tau foo item ranging from deep fried items to fish paste item and other vegetables as well. I particularly like their yam slices as they just heat it by boiling for a few minutes and the texture of the yam is just nice, not too soft and has a very nice fragrance. The other ingredients are also well cooked, with the addition of the yellow beans and seasme seeds, it futher enhance the taste and flavour of the whole yong tau foo. As for the sauce and the chili, it is quite similar to other stall and the sweetness level is just nice and not too sweet.  
[Review from mobile]