I stumbled upon Poon Nah City Home Made Noodle inside a coffee shop on the 5th storey of City Plaza. Surprised to see many people ordering from this stall when I didn't even know that this coffee shop exists, I couldn't resist but try it myself. I ordered a bowl of prawn ban mian which costs $3 and was served within 15 minutes. Topped with prawns, minced meat, vegetables and sliced mushroom, the home made noodle is thick and tasty and the piping hot soup is filled with delightful seafood essence.

The Kway Chap here is excellent. The uncle takes a lot of pains to wash the intestines so you get no off putting flavour. The braising sauce is good and all the intestines have been braised till its absolutelysoft. Unlike other hawkers, he chops up the trotters first before braising them in a special thick caramelly spiced gravy till the collagen is turned into that sticky slimy goodness that we all loved

A great place to go for good food with friends. Service: Kitchen service was really slow, though wait staff service was polite and quick. Our food took forever to arrive, and arrived staggered. Waters came quick, bread refills came quick, but needed to prompt for refills. In all, I wished they had more variety, like more seafood, poultry, pasta, burgers, sandwiches, etc. Their kitchen standards have much to improve upon. But the wait crew was great (considering their limitations).

The venus is under renovation and moved to the temporary market beside. A bowl of hot Bak Chor Mee were delivered to our table pretty fast and they look yummy! The soup tasted sweet and flavoursome. I personally find the noodles a little too soggy for my liking. I prefer my noodles to have a bouncy texture for chewy pleasure. To be perfectly honest, I feel that Bedok Block 85 Bak Chor Mee is rather over-rated. But to be fair, I have only tried the soup version. Perhaps you can advise if their dry version is a cut above the rest.

Chicken rice is really a staple dish consisting mainly of a staple food in every coffee shop and/or food court. White or roast chicken, chopped and slapped onto a bowl of chicken stock infused rice. Different places do it slightly differently, but more often than not, the taste is pretty standard and tastes pretty good.

To me, the rice is the performer of the dish and not so much of the chicken. If the chicken is good, it is an additional bonus