I was with a friend and we were looking for a place for lunch. I suggested this Fish Soup stall which my friend has not tried before, and so we went. I often come here for their sliced fish soup with a bowl of plain rice. To complete the meal, I will often order the Stewed Duck to go with my meal. If you come during peak lunch time (12 – 3pm), be prepared for a 45 minutes wait. I came at 12.50pm and waited 40 minutes for the food to come. There are several tables with people waiting for their food to come. The key reason for the long wait is that there are lots of customers and there’s only 1 person cooking. But its worth the wait. Here are the highlights of the meal:
- Fish Soup: Sliced fish cooked in a clear broth with a slice of Szechuan vegetable and several sliced tomato. It is topped with stall-fried shallots with oil, which adds fragrance to the soup. Must-order!
- Stewed Duck: This is duck chopped up into bite sized pieces and stewed in a soya sauce. The soya sauce is flavourful and goes well with the white rice. In fact the white rice you order will have some of this gravy ladled over it. Nice! At other tables, I realised that they do have duck gizzard and duck legs! I will order them the next time when I am there. If you are planning to go, do go before 12pm or after 3pm, for a shorter waiting time. Try it!

I was with a friend and we were looking for a place for lunch.
I suggested this Fish Soup stall which my friend has not tried before, and so we went.
I often come here for their sliced fish soup with a bowl of plain rice. To complete the meal, I will often order the Stewed Duck to go with my meal.
If you come during peak lunch time (12 – 3pm), be prepared for a 45 minutes wait. I came at 12.50pm and waited 40 minutes for the food to come. There are several tables with people waiting for their food to come. The key reason for the long wait is that there are lots of customers and there’s only 1 person cooking. But its worth the wait.
Here are the highlights of the meal:
- Fish Soup: Sliced fish cooked in a clear broth with a slice of Szechuan vegetable and several sliced tomato. It is topped with stall-fried shallots with oil, which adds fragrance to the soup. Must-order!
- Stewed Duck: This is duck chopped up into bite sized pieces and stewed in a soya sauce. The soya sauce is flavourful and goes well with the white rice. In fact the white rice you order will have some of this gravy ladled over it. Nice!
At other tables, I realised that they do have duck gizzard and duck legs! I will order them the next time when I am there.
If you are planning to go, do go before 12pm or after 3pm, for a shorter waiting time.
Try it!

Popped by this restaurant again for lunch, this time bringing my two colleagues who were a little sceptical that Ma La Xiang Guo will not be spicy for them.
They are not big on chilli and tend to go easy on chilli with their food.
The concept is you pick the ingredients that you like, before handing it over to the cashier who will weigh the ingredients and calculate the purchase. There are different prices for different ingredients, with vegetables costing less and meat items costing more.
We picked a couple of items from the chiller in the front of the restaurant (beancurd, sliced lotus root, brinjal, bamboo shoot, broccoli, straw mushroom, seaweed, black fungus, crabstick, quail eggs, luncheon meat & Chinese white transparent noodles)
Here is the verdict:
- Ma La Xiang Guo: All the ingredients that we picked from the chiller were fried together. You can ask the chef to prepare the food according to your preferred level of spiciness. You can choose no- spicy, to 3 levels of spiciness. We opted for the least spicy option. The spice level was good enough for my colleagues (who can’t take chilli). Fried crispy peanuts were also added to the dish. If you don’t peanuts, do ask them not to include in the cooking process.
- Fried Rice: This was simply rice fried with eggs. It was good, although it would be better if it was less oily.
- Boiled Dumplings: Restaurant made dumplings boiled in water and served. Good!
With the weather turning cold this time of the year (Nov – Dec 2014) with lots of rain days, I will be back to have some spicy food to keep me warm!

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.