I am a seafood fan. Anything with seafood I would love to try. I have been to Melben several times, but never explore the hawker centre opposite Melben Toa Payoh. As such I never knew about the existence of East Seafood White MeeHoon which is located at the hawker centre until I spotted a photo of the seafood MeeHoon on Instagram.It is easy to locate the hawker centre for those who know the Melben Toa Payoh outlet, right opposite when you are standing at Melben restaurant. Since East Seafood White MeeHoon is located within a hawker centre, nothing much to describe about its ambience as most Singaporean are familiar with it.East Seafood White MeeHoon stall has a very simple menu. Basically it whips White MeeHoon with various seafood ingredients. It offers Lala White MeeHoon ($5/$8/$12), Prawn White MeeHoon ($5/$8/$12), Crayfish White MeeHoon ($15/$20/$25) and Crab White MeeHoon (Seasonal Price).Initially I wanted to have my plate of Crayfish White MeeHoon at the hawker centre. But I thought I might not be able to finish even the small plate as such I decided to buy home for sharing. I got the medium Crayfish White MeeHoon at $20. It was such a heavy takeaway. When I received the plastic tub, I saw the MeeHoon swimming in soup. I was worried that the MeeHoon will turn soggy when I reach home since journey take at least 45 minutes.When I reached home, I opened up the box and the first ingredient I spotted was the surprising large amount of pork lard!!There were 2 crayfish. I think about 4 prawns.Quite a good amount of Lala.And was glad that the MeeHoon was not soggy. The soup was relatively rich but needed a little more salt. As it was a takeaway, the heat that was trapped in the box further "cook" the seafood, especially the Lala and crayfish. Prawns wasn't much affected though. In addition, maybe it was a takeaway, hence they didn't cook long enough for the soup to be absorbed into the MeeHoon which otherwise it would turn the MeeHoon soggy. I am not sure if this is the case, so I will try it out again to dine there. The $20 Crayfish MeeHoon was just enough for sharing among 4 diners. 

We thought well of the gravy of the MeeHoon prepared by East Seafood White MeeHoon stall. It was a pity that the gravy wasn't absorbed by the MeeHoon. And maybe it would be worth eating at the hawker centre instead of takeaway.

Full review on http://www.nahmj.com/2016/03/15/buffet-egg-xperience-street-50-restaurant-bar-bay-hotel-harbourfront/

Street 50 Restaurant and Bar of the Bay Hotel Singapore has curated a lunch buffet, titled The Buffet Egg-Xperience. This year the restaurant has partnered with the First and Only Pasteurized fresh eggs in Singapore from the N&N Farm and freshly laid quail eggs from Uncle William’s quail farm, and together with Gardenasia to bring an array of egg related menu and activities to complement the Easter theme. Gardenasia is the nature-based events management arm of the Nyee Phoe Group that that co-organizing the Kranji Countryside Farmers Market.

At The Buffet Egg-Xperience, diners will be entertained with egg-citing quail stories and egg-ducational talks by the renowned Uncle William Ho. He is affectionately known as “The Quail Man of Lim Chu Kang”. He is the co-owner of the game-bird farm, Lian Wah Hang Farm. And that’s not all! Diners could try your hand at the alfresco Easter egg terrarium workshop conducted by Gardenasia’s ‘egg-ffervescent’ instructors.So much so on the activities during the Easter weekend. Now let us look at what are the highlights on food offered at the Buffet Egg-Xperience. There are a good mix of Chinese and Western with the featured ingredients, EGGS! And only pasteurized fresh eggs from N&N Farm are used. As such diners could enjoy the eggs with a peace of mind since the pasteurisation process kill Salmonella or Bird Flu Virus which may be present inside or outside the eggs.On the Chinese selection, first we have the Chinese Cold Cuts comprising Jellyfish, Marinated Octopus, Prawn Salad, Spring Rolls and Deep-fried Quail Eggs. This is a typical Chinese Cold Cuts Combination that is commonly served at Chinese banquet. But what is unique at this buffet is the quail egg was served.The 62 Degree Celsius Soft Boiled Egg in BRAND’S Essence of Chicken is one of the highlights at the Buffet Egg-Xperience. In it there is a runny yolk which I adore. But as there is BRAND’S Essence of Chicken added, it would be a Love it or Hate it dish, depending on one’s prefer for the Chicken Essence. Personally, I detest Chicken Essence. But maybe due to the runny yolk that I am biased over, I find this dish acceptable.Next the healthy and homely Braised Tofu with Crabmeat and Egg White is also part of the buffet. I am not a Tofu fan and am neutral to this dish. But I am in tune with the other diners of the night that the gravy was flavourful.The next dish, the Signature XO Fried Rice with Crabmeat is very well-liked by diners, including myself. Flavourful and yet homely. It reminded me of my mom’s fried rice.For diners who enjoyed spicy dishes, you are in luck. At Buffet Egg-Xperience, 2 spicy dishes were offered. First on the deck is the Oven-roasted Chicken with Poached Eggs in Spicy Tomato Sauce. Lightly spicy with tender breast meat and olive to add an unique flavour to the dish. However, Olive is not an ingredient well accepted by many, hence some may find the flavour not too pleasing.The next dish is my favourite among all the dishes we tried for the night, the Sambal Prawns with Quail Eggs. A little more spicy than the Chicken dish but still at an acceptable spice level for most. Unless one’s spicy tolerance is really low. The sambal was fragrant. It is similar to the typical sambal prawn dish offered in the Peranankan restaurants.Two of the Western dishes spotlights are on the Potato Salad with Pommery Mayonnaise and Scotch Eggs with Mustard Sauce. The Potato salad has always been a crowd pleaser.While the Scotch Eggs with Mustard Sauce, such a classic English dish. I think the minced meat that coated the egg used is chicken. Most of us felt that it tasted so much better when the scotch eggs were eaten with the mustard sauce.

In short, there are hit and misses but lots of fun from the activities.

For more reviews, visit http://www.nahmj.com/

Full review on http://www.nahmj.com/2015/12/15/mr-churro-singapore-ion-orchard/

Korean products are swarming Singapore, islandwide. Mr Churro has set up as a kiosk at basement 4 where the food kiosks gathered. It is freshly prepared upon order. You could watch, take photo or video of the churros in making.Churros

At Mr Churro, a variety of churros were served out from the tiny kitchen at Ion Orchard Kiosk. Their churro has a slight chewy texture and a crisp outer. Quite addictive when it was eaten with the dips.First and foremost is the Original Churro ($4.50). This is a simple churro shaped in a loop with spice sugar on it. It is a signature item at Mr Churro.Nutty Churro ($5.90) is one of the best seller. It is great for churro lover who enjoy both chocolate and nuts.Churro with Dip ($5.00), selection of dips are Custard, Blueberry and Dark Chocolate. My personal favourite is the Dark Chocolate Dip as I am a chocolate person.

If you like ice cream with churros go for its Ice Cream Churros ($6.50), yet another best seller at Mr Churro.Vanilla and Banana Milk Ice Cream in the form of soft serve were served with the original churro. Banana Milk flavour was specially created for Mr Churro Singapore outlet. So you won’t find it in Korea, at least for now. Personally, I like the Banana Milk Ice Cream. It complemented perfectly with the chocolate, nuts and churros.

The other 2 products that were available at Mr Churro were Filler Churro ($4.90) where the sauce, Chocolate or Milk Custard were piped into the Churros, and the Mini Churros at box of 5 ($8.90).

Drinks
At Mr Churro Singapore, an option of hot drinks or Green Grape Ade at an additional $2.50 or for frappe at $4 when purchase of any churro is available as an option.Ala carte option is also available. Likewise for its ice cream.With Mr Churro entry, the churros and dessert scene in Singapore is getting more and more competitive. I am sure it is certainly great news for consumers and especially dessert lovers like myself. Rejoice!

More reviews at http://www.nahmj.com/

Original Review at http://www.nahmj.com/2016/03/03/goro-goro-korean-restaurant-orchard-gateway-singapore/

When we heard the name Goro Goro Restaurant, we were wondering if it is a Korean word and wonder what was the meaning. We asked that question and realize it is referring to the sound drummed by the hungry stomach. Lol!

Goro Goro Restaurant is well hidden from the bustling activities of the Orchard Shopping Belt. You won’t spot it unless you know about it as it is only accessible by lift. This reminds me of the Hong Kong restaurants where many are up in some building.The restaurant is owned by the fame 77th Street and it has 2 other F&B under them too; I Am Kim and Kokomama. Over at Goro Goro Restaurant, they have provided employment opportunities to the physically challenged people. So in any case, if you call for a service crew and should they ignore you, it could probably be they can’t hear you. So do pardon them.
The restaurant occupied quite a large space. Nothing fanciful about the ambience. Just with black, simple cushy comfortable seats with marble looking like table.

Soup Based
At Goro Goro Restaurant, they offer 6 soup base for the steamboat.The non-vegetarian soup base are Beauty Collagen, Tom Yum, Ginseng Chicken and Mala. And 2 vegetarian based soup, the Vegetarian, and Tomato. A little secret divulge by Goro Goro Restaurant about their Beauty Collagen Soup. It is boiled for at least 12 hours to extract the very last taste and goodness from the stock and spices! The soup are general lighter in flavour.It really denpends on once preference. At our table of 5, all except the tomato found favour with a diner. As for me, I like the Vegetarian. It has taste like home. It reminded me of the corn soup my Mom boils.
Each table will get to choose 2 soup base. Add $5++ for the third.

Ingredients for Steamboat
Over at the ingredients for steamboat station, we counted 19. There are different types of meat balls; such as fish ball, prawn ball, octopus ball and … Luncheon meat, Niang Dou Fu, hot dogs and more. Oh and a Kimchi.There are 10 types of meat; beef, pork and chicken each has 2 variety. 3 seafood; Cuttlefish, Fish and Prawns. And lastly, oh my, there is my favourite, Liver.Vegetables is an array of choices. There are corn, seaweed, lots of leafy vegetables, mushroom and roots. This may be a great news for Vegetarian diners.As always, most will need some form of Carbohydrate. Goro Goro Restaurant has provided 4 noodles (Tang Hoon, Mee Sua, Ee Mee and Maggie Noodle) and 2 rice (Steamed rice and Chicken Rice).If you felt that the amount of selection is quite a lot, but that’s not all. Goro Goro Restaurant offers 12 Hot Cooked Food in Buffet style. There is a mixed selection of Singaporean and Korean dishes. The signature dish and also the most popular dish is the Korean-style Chicken Wings. It is so addictive and I can’t stop at one. My friend commented that the chicken wings are too sweet.Other Korean dishes at the buffet are Chapche, Tteobokki (Korean Rice Cake), Kimichi Pancake. For some Singaporean dishes, you find Ngoh Hiang, Hajion Wings and Stir Fried Vegetables. These are listed just to give you an idea of what else are available.Goro Goro Restaurant has provided 4 drinks at the buffet too; Korean Barley Tea, Chestnut, Mango Juice and Lime Juice. If you prefer none, but would like Soft drinks, Soju, Beer or Makkoli, there is an Ala Carte option for these. Alternatively, bring your own and a corkage charge of $10 for per bottle of wine and $15 for per bottle of liquor.Should you need condiments and sauces to dip the meat or other steamboat ingredients, 10 condiments are provided. Lastly, ending meal with fruits; Honey Dew, Watermelon and Orange.If these are not enough and you need some dessert to satisfy your sweet craving, Ala Carte order of Ice Cream ($2 – $3) is available. 3 flavours to choice from; Chocolate, Soda and Melon. I went for the melon.I felt that the price versus quality and the varieties is reasonable. I am sure it will attract large group gatherings of family, friends and colleagues. And certainly students with enormous appetite will certainly enjoy.

More reviews at http://www.nahmj.com/

For the original review with photos http://www.nahmj.com/2016/03/07/my-sister-bakes-macpherson-singapore/

My Sister Bakes is a humble looking shop located at Block 81 of Macpherson residential estate. It started as an online home bakey before getting a shop as its bakery. I have wanted to pop by to try their cake ever since I spotted them on instagram, when their shop was under renovation. But never find the time and chance till the Saturday.When they first started at MacPherson where they now are, was as a cafe. Then moved on to focus as a bake studio. And now, they retail the sliced cake and some other bakes only on weekends. (I didn’t know about it until I my impromptu popped by.)The speciality at My Sister Bakes is the Butter Cakes, with a main focus on customising cakes for all occassions and even the gorgeous dessert tables too. And they conduct cake decoration workshops too. All cakes come in sizes 6″, 8″, 9″ and 12″.

The name My Sister Bakes was chosen as Esther, the baker, started her baking back in Melbourne and from then her love for baking developed and she is non-stoppable. She explore new recipes and her siblings were her guniea pigs for the taste test.On the day of my visit, a Saturday in February, 7 cakes and 3 tarts were available. The 7 cakes were After eight, Choc chips, Classic chocolate, Earl Grey, Matcha, Milo Dino and Red velvet nutella; while the 3 tarts were Chocolate banana tart, Chocolate cookie butter tart and Yogurberry choco tart.I decided to get a sliced of cake and a tart to try them out and see how they fare. I went for the Earl Grey Cake. What I like about this cake is the dense but yet soft cake with thin layer of butter cream, not too cloying sweet. It has a good enough Earl Grey scent. Personally, I find it just nice though I wouldn’t mind it stronger.Among the 3 tarts available, I though Yogurberry Choco Tart sounded unique. The tart has chocolate and strawberry in the biscuit tart and topped with yogurt like cream and biscuit crumbs, drizzled with chocolate sauce. I like the combination.

My Sister Bakes cakes are not only a feast to the eyes but certainly to the tastebuds too. A pity one could only get their hands on the slices over the weekends. But I suppose good things are worth waiting for.

More review at http://www.nahmj.com/