This is my go-to pleace whenever I am craving for Tau Huay (Bean Curd)!
Its located in town, near Sophia Road/ Dhoby Ghaut, so I will swing by if I am in the area.
If I am driving, I will double park, jump out of the car and into the car in minutes.
The bean curd is really smooth and glides down your throat. The portions are just enough without being too much to finish all by yourself.
The store will have pre-packed take-away plastic containers ready to go.
You can ask for less syrup, which I did on this occasion and I find the sweetness is just right. This is a good to control sugar intake, cos most times the syrup will always be left unfinished.
You can also order the fried dough sticks (You Tiao) and the egg tarts.

Last weekend, I had lunch at Majestic Bay Seafood Restaurant. This is located at Garden By The Bay – Flower Dome. When you are at the main reception area of the Flower Dome (where you can purchase tickets for the flower dome), take the escalator down to the lower level, and its on the left of the escalator.
Here are the highlights of my meal:
- - Dim Sum
o Signature Chilli Crab Meat Bun: Done as a dim sum, where the crab meat is cooked with non-spicy chilli gravy and wrapped in a bun that is pan fried. Not spicy and it was nice.
o Scallop and Prawns Dumpling: This is done like a fried wanton. It has cut up prawns and sliced scallops filling. Good.
o Minced Pork and Yam Dumpling: Minced pork fillings in a mashed yam ‘cocoon’ that is deep fried. Crispy on the outside and a good dim sum dish to order. Try it!
o Steamed Vegetable Dumpling: Assortment of chopped up vegetables in a crystal dumpling.
o Shanghai Pork Dumpling: This is popularly known as Xiao Long Bao. It is a minced meat filled mini bun, which you dip into vinegar with ginger slices.
- Alaska King Crab Meat Soup with Minced Celery: The soup was slightly greenish in color, due to the minced celery and scooping in the soup, there was steamed custard at the bottom. I also got pieces of Alskan King Crabmeat in the soup. I personally found the soup a little salty.
- - Dragon Tiger Garoupa done two ways -
o Stewed withTofu sheet, Wild Mushrooms in Claypot: This is my first time tasting the Dragon Tiger Garoupa, which sounds very exotic. The fish has been deboned and filleted. It was stir-fried with 1cm wide cut pieces of tofu sheets and straw mushrooms in a claypot. I preferred this to the garoupa steamed with minced garlic.
o Steamed with Minced Garlic: Topped with roughly minced garlic and steamed. There was a coating of starch on the fish fillets, which made the fish slightly chewy. Would have preferred the fish not to have the starch coating, so that I could taste the fish properly.
- - Crispy Shredded Duck, Jiang Nan Style: The duck is shredded apart and the pieces are deep fried. The dish is topped with fried taro strips and julienned mango. I found the duck a tad too dry for my liking. I loved the fried taro and mango that topped the dish though.
- - Braised Homemade Tofu with Chinese Mushrooms in Abalone Sauce: The tofu were deep fried till golden brown on the outside. The Chinese mushrooms were big and juicy.It came with blanched Romaine lettuce that were crunchy.
- - Stewed Bee Hoon with Boston Lobster: Each person got a piece of boston lobster that has been stewed with medium rice vermicelli. The Vermicelli soaked up the gravy and was tasty.
- - Fresh Mango Puree with Chendol Strips: The first time I am drinking it out of a tall cup, instead of eating with a spoon.
I will be back soon to try out their steamed yellow duckling bun filled with Nutella and Yam paste.

I was at Chinatown hawker centre recently and was walking around, undecided on what to eat.
When I am about to cover the last row of shops at the hawker centre, I chanced upon this stall that had a queue of about 6 people.
The stall sells only 3 items: Yam cake, Radish cake, Peanut porridge.
I had a craving for yam cake earlier in the day and that craving helped me decide to try this stall out.
I ordered the mixed platter of yam cake and radish cake, and a bowl of peanut porridge.
Here’s the verdict:
- - Yam cake: This is steamed in a 50cm circle tray, and the owner cuts pieces to fill each customer’s order. It is done Cantonese style, with a generous sprinkling of white and black sesame seeds. The yam cake is dark purple. This is one of the better ones that I have had. You can eat it on its own or with the sweet brown sauce and/ or chilli.
- - Radish cake: Also steamed in a 50cm circle tray, it has dried shrimp in it. Also delicious. Recommended.
- - Peanut porridge: Cantonese style smooth porridge, with soft peanuts. Eating there costs 70 cent, while takeaway is $1.
I liked what I ate, so I ordered two packs of mixed yam cake and radish cake to go.
This stall opens at 5pm in the evenings and will close when they sell out. This is usually about 7pm.
I recommend ordering the mixed yam cake and radish cake, so you can try both and see which you prefer.
Do go and try them out!

Last week, while I was on leave, I was thinking of a place for lunch.
Only 1 restaurant came to mind, and I brought my lunch partner here to try their lunch set menu.
I have been here before and I recommended going for a set lunch and their grilled octopus leg.
Here’s the verdict:
- Vuelve a la Vida: This was like a cerviche, but with added tomato juice added in. It had fresh prawns, fish, Clam and avocado in a Tomato Cocktail. It was served in a cocktail glass in a small bucket of ice and topped with a crispy flat taco with pieces of sliced avocado. The tomato cocktail was tangy and complimented the seafood in it. It was a refreshing appetiser.
- Burrito de Pollo: Burrito with Charcoal grilled chicken, Chihuahua Cheese, Rice, Beans, Avocado and Lettuce. The chicken was nice and tender. I could taste that it was charcoal grilled, with its slight smokiness. Definitely a tummy filler, if you are eat this dish all by yourself.
- Pina con Piloncillo: A dessert consisting of Caramelised Roasted Pineapple, Chantilly ice cream and topped with freshly grated Lime Zest. The roasted pineapple was cut and placed on a plate and topped with the caramelised sauce from roasting the pineapple. The Chantilly Vanilla ice cream was home-made and eating it with the grated lime zest was nice and refreshing. Try it!
- Grilled Octopus Leg: This was the highlight of our meal. Ever since I had this a few weeks ago, I cannot get it out of my mind. You get a charcoal oven-grilled octopus leg atop corn cream on a plate garnished with black garlic paste and Tajin Ash. The octopus is succulent and gives a good bite. The corn cream has chilli flakes in it that makes it a tad spicy. It complements the octopus. Must-try!
The lunch sets are good value and it is a good opportunity to try what the restaurant has to offer on the extensive ala carte menu.
Recommended!

This new restaurant located along Mohamed Sultan Road has been in the news recently for being the only restaurant that serves Fugu exclusively throughout its menu.
We had the Daikokuten Fugu Course @ $250 per pax. For this set, the fugu that we have is farmed. Understand from the manager that most Fugu eaten in Japan is also farmed, instead of being wild-caught. The restaurant offers wild-caught fugu, but only for the most expensive set meal @ $580. For this, you need a five day reservation in advance to secure your order.
To handle Fugu (Puffer fish), the chef has to be certified. We were glad to know that the chef have over 20 years of experience working as a Fugu chef in Fugu capital – Shimonoseki, wich is the largest harvester of Fugu in Japan. The fish has been processed in Japan before it is air-flown to Singapore, so you have less worry about the poison from the Fugu.
I had the opportunity to watch the chef who hails from Kobe in action, plating the Fugu into a work of art on a plate.
This was a 9 course meal, and the highlights were:
- Appetiser: Cut pieces of Fugu simmered in a sweet soy sauce. The fish absorbed the sweet soy and was lovely. I liked it so much that I even drank the leftover sauce in the bowl!
- Lightly boiled Fugu Skin: The skin of the Fugu is boiled for a short time and sliced into long thin strips. You can eat it raw or with the finely cut chives and ponzu. We even tried cooking it in the steamboat and it gave a different texture.
- Thinly-sliced Fugu Sashimi: This was beautifully plated on a plate and too nice to eat! The fish was cut thinly and the translucent texture allowed you to admire the decoration of the plate it was on.
You take a piece, lay onto your plate, put about 3 cut chives onto it, some grated radish, roll it up and dip into ponzu. The fugu is nice and has a good bite, unlike any sashimi that you will eat. The fish was firm and definitely fresh!
- Hiresake: This was hot sake steeped with fried Fugu fins. After placing the covered cups on the table, the manager took off the lid and lighted a portable fire-starter. The alcoholic fumes ignited for a brief 5 seconds before he covered the lid back on. After several seconds, we took our first sip.
- Deep Fried Fugu: Fugu Cheek Karaage. This was one of my favourite dishes for the meal. My dinner partners all agree. The fugu fish cheek were cut into pieces and coated with batter then deep-fried.
- Grilled Milt: This looked like white sausages. It is actually Shirako, or sperm sac of the Fugu fish. We got the grilled version, instead of the steamed version. You can eat it by itself or add the salt or dash of lime, which was served on the side
- Fugu Hotpot with Vegetables: We got a tray of steamboat goodies and a hotpot on a portable gas stove. The tray included cut pieces of Fugu cheek, mushrooms, vegetables and Japanese clear noodles. The broth was dashi that has been filtered to give a clear soup with a piece of Konbu (Kelp) in it. After the soup is brought to a boil, the fire is lowered, the konbu is removed and the manager proceeded to put in the cabbage, fish and the rest of the ingredients in. After a few minutes, the food is cooked and we helped ourselves to the hotpot.
- Fugu Porridge Japanese style: When we were done with the Fugu hotpot, the manager removed all the cooked items from the hotpot, leaving only the soup behind. Soup was added to top it up, and the Sous chef (who handles cooked items for the restaurant) came to cook the porridge. He added the cooked Japanese rice, brought the soup to a boil, before lowering the heat and adding in beaten egg and stirring it in. This was followed by finely-cut Japanese spring onions and seaweed. Served together with Shio Konbu (Salted kelp), the kelp added some saltiness and a tinge of sourness to the dish. Otherwise, the porridge didn’t have much taste.
- Seasonal Dessert: The dessert for the day was yuzu sorbet. This was imported from Japan and I could taste and bite the yuzu pieces that is mixed into the sorbet. Refreshing and nice!
No Japanese meal would be complete without sashimi, and we had a sashimi moriawase, which had botan prawns, salmon belly and Hokkaido Scallops. They were fresh and nice. I especially like the scallops which were sliced into 4mm pieces and interlaced with sliced lime. The lime added a nice citrus-sy flavour to the scallops.
My first time trying Fugu was in Fukuoka, Japan about 6 years ago. I am glad that I can now enjoy this delicacy right here in Singapore, without the need to fly to Japan!