If you happened to be in the Tampines neighbourhood and a Laksa lover, you must not missed this stall at  201C Fish Ball Noodle at the Coffee shop Blk 201C Tampines
Street 21.

Heard so much about the Laksa, I decided to give a try.To beat the crowd, I arrived around 11.30am on a weekday and was served within few minutes.

Where can you get a bowl of Laksa for only $3.00?

The chopped Laksa leaves added an instant party of flavours to the Laksa white noodles.Served with selection of  sliced fish cakes, boiled bean sprouts, deep fried beancurd slices and not forgetting the fresh cockles.

The Laksa gravy is rich, flavourful and not too chilli hot.Asides from Laksa, this stall served fish ball soup, fish ball noodles and mini wok noodles.Will go back for more Laksa soon.

I happened to be at the basement of Raffles Place this morning. As I was walking towards Cold Storage, I bumped into the Tip Top Puff Factory which was a stone throw away from the supermarket.Heard so much about their famous Nyonya Beef Rendang Puffs.
Priced at $1.70.

I can easily take 2 pieces each time. Without hesitation, I decided to purchase a few pieces.

From a humble beginning, a kopitiam stall in Ang Mo Kio  that sells only curry puffs back in 1979.

The iconic flavour of their curry puff became a well known name.A franchise of ABR Holdings Limited that managed Swensens and Gloria Cofee.

Famous for crunchy crusted curry and sardine puffs and recently in 2014 new puff made of beef Rendang.

Currently, the most popular item from Tip Top is the Nyonya Beef Rendang.

Each puff filled with generous amount of beef well marinated with aromatic spices.

The filling is soft with a subtle sweetness unlike other curry puffs. If you happen to by pass any of their outlets, do not miss their "Nyony Beef Rendang Puffs".

Despite the long wait each time when I visit Al Mahboob, the customers kept entering the door non stop.

Even though, I went around 4 pm on a weekday, I had to wait for 45 minutes.

An estimated waiting time during peak hours is about 2 to 2.1/2 hours.

Its been almost two years since I wrote a food review for this popular Indian Rojak.

Look at the food accolate posted just outside the entrance of the food court.The current price menu ranged from $1.50 to $5.00 depending on the ingredient selected.An average spending will cost about $15.00 with a selection of boiled potatoes, marinated cuttlefish, fish cakes, onion fritters and plain dough fritters.The most addictive of the Indian Rojak is none other than the generous serving of the gravy.

I wished I had the opportunity to be present in the kitchen to peep at the ingredient used.

"Sumiya" is literally translated as charcoal house.

Sumiya Charcoal Grill Izakaya second outlet at Suntec City Mall, Sky Garden has a special grill counter and the first in Singapore Irori Genshiyaki.

Irori Genshiyaki is  an ancient Japanese style of charcoal grilling fish.My purpose of visiting this outlet is to have a different dining experience.

I wanted to savour the grilled fish.

The highlight of the restaurant is to watch the chef preparing the grilled fish as the diner walked into the restaurant.

As I entered  the restaurant I was greeted by the attentive friendly Restaurant Manager.

She knew my purpose of my lunch visit and immediately recommended the season fish and rice set priced $46.00++

I walked across to the seafood counter to pick my the "Choice of the Day".I was recommended the seasonal Tamori (grunt) fish.The fresh wholesome Tamori was fitted on the metal skewers, vertically placed over an irori (charcoal bed) and slowly grilled to perfection for about 15 minutes.

This method of grilling keeps the surface of the fish crispy while retaining the succulence of the meat inside.The set menu served with a bowl of Edamame, salad combination, miso soup, white rice, Japanese pickles, seaweed paste and a Chef Choice dish.

A plate of extremely fresh boiled Edamame served as a Starter.The whole grilled Tamori (grunt) fish was finally served after waiting for about twenty minutes.The fish meat is light flavoured with a noticable fat layer between the skin and the fish meat which provided a hint of sweetness. The white meat was light, easy to taste and has a delicate texture.  The bowl of Nori Tsukudani (seaweed paste) goes well with the bowl of white rice.
The paste has a strong, salty konbu flavour.The taste of the Miso Soup was just right for my palate. Not too salty with a generous amount of added seaweed and thinly sliced beancurd. Topped with chopped scallions.The salad dish was refreshing with a combination of ingredients such as thinly sliced lotus roots, sweet corns, lettuce and sliced cherry tomatoes.The side fish dish is subjected to change, depending on the Chef's selection.

Today, I was served with salted Salmon cubes. I find the side dish a bit too salty for my palate.The Green Tea Mochi was served a dessert.
A perfect balance of green tea to rice gel dough.
Served cold and has to be eaten immediately.For Sake diners, this outlet has a circular Sake dispenser offering more than thirty variety of sake. Unfortunately, I dont drink Sake.Free refill of Japanese rice and miso soup is available for all set menu.

A wondering dining experience with friendly serving staff.

OpenRicers were spoilt with choices and had the opportunity to try all the four sets of Steamboat/Hotpots such as Mookata Set (Stove/Charcoal), Thai Collagen Set and Thai Chicken Hotpot.Thai Milk Tea one of the most preferred beverage was served to most of us before starting our lunch.I opted for Thai Lemongrass Tea. Icy cold, light and refreshing. With an added flavour of the pandan leaves infused into the drink.

This drink complemented the entire meal very well.The introductory steamboat set was the Mookata Set served on gas stove with a
combination of well marinated pork and chicken meat accompanied with fresh seafood, assorted vegetables, Chinese ham slices including Chikuwa.

A bowl of glass noodles was also served for this buffet set.Diners can opt for either Charcoal or Gas Steamboat. OpenRicers were priviledged to try both types of servings.

The other Mookata Set was cooked in traditional Thai style Charcoal grill which provided added flavour to the marinated meats in Tom Yam Broth.Three types of condiments were served to each person for the steamboat.
Each sauce having  a particular flavor of its own.

From left to right:
Thai Tomato Sauce, Garlic Sesame Sauce and Traditional Thai Chilli Sauce.The Thai Beauty Collagen Set was served next.

This super rich collagen broth stewed for several hours with a mixed ingredients of chicken bones and chicken meat turning into collagen pudding.

Just forget Botox, this broth will provide all the collagen.

Charcoal Thai collagen broth is jiggly and gelatinous and as it cooked slowly melting into a  gelatin (rich liquid).The Collagen Set comes with array of selected ingredients such as cherry tomatoes, enoki mushrooms, carrots, deep fried beancurd, fresh prawns, cheese sausages, scallops and marinated chicken and beef.

With the amount of ingredients added into the Collagen broth, anyone can imagine how the ingredients would enhanced the overall cooking of this hotpot. I felt the taste of  Alfalfa Sprouts is too overpowering for any steamboat.
Though this shoots  are extremely nutritious, these sprouts makes a better salad than adding into any soup.

Thai Chicken Hotpot was served last.

These tender chicken drumsticks cooked in special recipe sauce which added fragrance, aroma and savoury taste to the overall combination.The restaurant Chef personally came to explain how he prepared the “special sauce”.
It’s a combination of fermented beans and Chinese cooking wine Hua Tiao Chiew and assorted herbs.

Being an ardent cook, this Thai Chicken Hotpot taste very similar to the Hakka chicken rice wine cooked with fermented yeast. A combination of sweet and sourish tinge.
Only hot water will be poured to top up this particular hotpot otherwise the broth will become too thick.

Every meal is incomplete without a dessert.

Each diner was served with a bowl of Aiyu jelly cubes with fruit cocktail.
This ice jelly is made from gel from the seeds of a specific fig commonly found in Taiwan.A wonderful experience with different types of steamboat servings.

Thank you OpenRice for inviting me to this foodie experience.

Wishing the Management and Staff of OpenRice Singapore and
all OpenRicers  a "Merry Christmas and Happy New Year 2016".

Looking forward to more food tasting expedition in the coming year.

Cheers.