Wong Kok Char Chan Teng is one of the few places that one of my friends love to visit. While I am one who is really into what Hong Kong Tea Rooms serves these days, I got convinced by my friend to give this place yet another go following a quite forgettable experience the previous time I visited, so I relented and gave this place another visit.For drinks, I went for the Yam Milk Shake ($5.90++). It is topped off with a Yam Ice-Cream on top that is very strong in it’s creamy taro flavour. It complimented the drink well, which is pretty milky and light on the taste of yam.Double Sauces Sandwich ($4.90++) is a toast dish with their own twist to it. Instead of serving just normal toast, there is a variation of french toast and white toast, served with mushroom sauce and Italian tomato sauces. The white toast, supposedly crispy, turned out to have a texture which suggested that it was reheated after being left out there for too long. French toast was fragrant with the egg beaten and soaked into it, but did not really seem to match with both sauces. The Italian tomato sauce was somewhat similar to a tomato puree, while the mushroom sauce was quite near to cream of mushroom in taste with other ingredients added into it. While the idea was a good one, the dish just does not seem to match up and felt pretty random in my opinion.Teriyaki Chicken Rice ($7.60++) had the nice savoury yet sweet flavour that is the signature of Teriyaki. The onions were also cooked well, though still pretty crunchy The qualm was that there was no gravy or broth in the rice which made it seem a tad dry to swallow, especially when it is such as big bowl of rice.I ordered the Salmon Fillet in Cheese Sauce with Rice ($10.90++) as the item that I had wanted went out of stock. The cheese was pretty pungent on it’s arrival, and while the salmon was pretty reasonable a portion, it was a dish that was hard to down. The cheese sauce was just too overwhelming and strong, and the coleslaw was served warm and it turned a wee bit sour when placed beside the warm sauce and rice, which made it feel disastrous.

For more photos and the full review: http://jiaksimipng.wordpress.com/2013/11/23/wong-kok-char-chan-teng-%E6%97%BA%E8%A7%92%E8%8C%B6%E9%A4%90%E5%8E%85-bugis-junction/

Rumah Sayang is one of the few eateries located at the basement in the recently-opened JEM. Focusing on serving southeast-asian fare, the decor of the eatery feels full of nostalgic fare with marble tables supported by wooden legs and wooden shades with mirrors encased, pretty much like the interiors of homes in the past.There are a variety of items available, but there was a running promotion for the Laksa ($3.00). While there are not much ingredients in the bowl which was somewhat reasonable for this price, the soup base was quite bland somehow as it did not contain much coconut milk to bring the signature Laksa taste to its fullest.The Roti Prata ($2.50 per piece) was probably the most disappointing of the lot. The curry was pretty flavoursome, but the Roti Prata failed to impress. It had a familiar taste that seemed to only exist with Roti Prata that came out of the freezer pack, which failed to convince us even more with it’s hefty price tag.

Maccha House was one of the maccha speciality stores that opened in not-so-distant past. Situated at Orchard Central, it takes up quite a huge space at Basement 1 with loads of seating and ample space to walk about. It mainly sells maccha-themed desserts, drinks and sweets, but do sell ramen and rice bowls tooThe Maccha Latte was prepared like a usual latte, only replacing coffee with Maccha. It tasted pretty much like a very strong green tea with a dash of milk added, though there was really too much green tea powder used that made it felt very gritty and stuck on the throat. he vanilla ice-cream used on the Maccha Latte here is a replacement for a Maccha-flavoured ice-cream which was sadly unavailable that day.The Spicy Pork Rice with Soft-Boiled Egg is one of a few rice sets you can get there. The pork is basically stir-fried in spicy sauce and placed on top of rice with a soft-boiled egg. While the soft-boiled egg is runny and pretty well executed, the pork was not amazing. The spicy sauce was fine, but each slice of pork had bones in them which ruined the meal experience overall. The oiliness of the spicy sauce also prevails when you are at the bottom of the bowl of rice where the rice is just coated with a layer of oil from the spicy sauce.

For the full review please visit: http://jiaksimipng.wordpress.com/2013/05/16/maccha-house-orchard-central/

Butler’s Steakbar is the newest kid on the block here at Keong Saik, co-sharing the space with The Bao Makers which had recently made their move to Jiak Chuan Road from their former premises at Horne Road at Jalan Besar. Sharing the space with The Bao Makers, The Bao Makers operates in the day, while Butler’s Steakbar takes over its operations at night. The Bao Makers and Butler’s Steakbar takes over the former premises of Phat Cat Laundry at Jiak Chuan Road; a rather spacious unit that had been totally renovated to suit the new tenant. The interior of The Bao Makers/Butler’s Steakbar is clean, minimalistic and chic; generally white with cemented flooring and gold touches for the fixtures.



The Butler Steak ($25++) is a Black Angus Flat Iron Steak that is served in limited portions daily. The Black Angus Flat Iron Steak also comes with a side of a salad. We specified for our the Butler Steak to be done medium-rare; it arrived with a pinkish centre. While the beef is relatively tender, there were a few veiny bits that caused the beef to be chewy. It also lacked crustiness on the exterior. We did appreciate the fact that salt was being served on the side to enhance the flavours of the beef.

Going for one of the burgers available on the menu, we picked the Roasted Sriracha Pork ($17++); slow-roasted sriracha pork with char-grilled fresh pineapple, bacon, lettuce in between brioche buns. The entire burger comes in a rather generous portion, with thick slabs of pork stuffed in between with a thick slice of pineapple as well. The slow-roasted sriracha pork is not particularly porky with the meat being on the leaner side while coming with a tinge of spiciness that comes rather unexpected for how it creeps up unnoticeable until pretty much halfway with its fiery kick. The bacon strips were also pretty crisp and savoury, while the buns were light and fluffy. We were however not too big a fan of the slice of pineapple that came between the buns; the char-grilled pineapple was juicy, perhaps a little too thick and juicy that it injects too much liquid into the burger if eaten together. The Roasted Sriracha Pork burger also comes with the same salad on the side that came with the Butler Steak as well.

Read the full story about Butler's Steakbar on jiaksimipng here:  https://jiaksimipng.wordpress.com/2017/11/27/butlers-steak-jiak-chuan-road/

Eggs ‘n Things is just one of the many new F&B tenants which had recently found their home at Plaza Singapura, such as Typhoon Cafe, SAMA Curry & Cafe and Sen Sushi/Burosu Honten.  Hailing from Hawaii, the Plaza Singapura branch is the first store under the brand that had opened outside of Japan and Hawaii; the store at Plaza Singapura takes over the space that was formerly taken up by now-defunct Skinny Salad/Pizza at Level 3 of the new wing. The space had seen quite a revamp, with bright interiors with green and yellow accents as well as wood furnishings that looks warm and welcoming. As what most would have expected from the name, Eggs ‘n Things is known for their egg dishes which includes a variety of Eggs Benedicts, Omelets and a section on the menu named “Meats & Eggs”, though the all-day dining menu also includes other items such as Pancakes and Waffles.


Listed on both the all-day dining menu as well as the Hawaiian Loco Foods dinner menu is the Ahi Poke Bowl ($16.90++); essentially a tuna poke bowl that comes with diced onions and cucumbers served atop rice with a raw egg yolk that sits on the top. One of the healthier options on the menu, the diced raw tuna is being marinated in soy sauce for a hint of savoury flavour; the marination does not completely overwhelm the natural flavours of the fish, while the diced cucumbers do help to add a crunch to the entire dish to provide a textural contrast. The egg yolk does help to make the entire mix of ingredients a little silkier when broken and mixed into the entire bowl, though we were not quite a fan of how the rice was served warm; the temperature of the rice caused the diced cubes of raw fish to be slightly warmed up after a while which was rather odd to us somehow.

We figured out that we could not leave Eggs ‘n Things without trying their signature pancakes that most have been raving about of the late, so we decided to go for the Fresh Strawberry, Whipped Cream and Macadamia Nuts ($19.90++). Each portion comes with five pancakes that are sized slightly smaller than the usual; the portion works great for sharing considering the size. We did enjoy the buttermilk pancakes; light and fluffy, they were a delight to have on their own without feeling particularly heavy; three types of syrups (i.e. Grava, Coconut or Maple) are provided at each table for patrons to enjoy with the waffles and pancakes. Of all the three syrups, our favourite was the coconut which came slightly sweet though with a hint of the coconut aroma at the end similar to desiccated coconut; the Grava felt a tad sour for our tastebuds in comparison. The accompanying chunks of strawberry gave a tart contrast to the sweet syrup when eaten together with the pancake, while the whipped cream was amazingly light and smooth with just a light hint of sweetness. That being said, we felt the serving of whipped cream was unnecessary huge for we had difficulty wiping out the portion of whipped cream on our plate; we also noticed diners from other tables scraping off a substantial portion of the whipped cream to set aside on the sharing plate on the side as well.

Read the full story about Eggs 'n Things on jiaksimipng: https://jiaksimipng.wordpress.com/2017/12/30/eggs-n-things-plaza-singapura/