Been a local living in a area pretty close to Tiong Bahru for the past 20+ years, One would definitely have dine at TIong Bahru market before. And frankly speaking, I still miss the old old Tiong Bahru wet market a lot. I remember that I have been eating the 'Chwee Kueh(水粿)' bought from Tiong Bahru Market ever since I was studying in the nearby kindergarten, having lunch at Tiong Bahru Market after my classes during my secondary school days and having my meals at Tiong Bahru Market during my weekends.Left: Ice Cream Ice Kacang, Right: Chendol
Up till today, they are still providing cheap, delicious and big portions of desserts. And they are open to special request to customise your desserts. For example: I would place an order for Chendol or Ice Kacang with only Red Beans once in a short while. And frankly speaking, at a relatively low price of S$1.50 per bowl, you are getting a lot of ingredients and it tastes pretty good too.

Click here for more photos and a detailed review:
http://nekyouto-food.blogspot.sg/2011/07/taste-that-you-grow-up-with-dessert.html

Some dishes have a very long history behind it and it ain't an easy task trying to break away from the same old method of preparing the dish and coming up with a new way of preparing it. However...'Stone Pot Chicken'(香香鸡肉)
Doesn't this dish looks beautiful to you? There's a nice mixture of different colors. Ingredients like 'Special Marinated Chicken', 'Sliced Salted Fish', 'Sausage', 'Mushroom' and 'Vegetable' have been added into this dish.With a lot of tedious stirring, I finally managed to stir all the ingredients inside the 'Stone Bowl' nicely together. Here comes the nice part about this dish.

The taste of this is pretty much similar to a normal 'Claypot Rice' and unlike the normal 'Claypot', this does not have the problem of the rice sticking onto the bowl. Therefore like some of my friends, if you really love the taste and the texture of
the overcook, crispy rice, you could really savour it till the very last bit over here. On top of the crispy rice, each individual bite also comes with a nice fragrance of 'Salted fish' and a good mix of the sweet ingredients listed in the above. Even though the portion of 'Claypot Rice' that I'm getting over here are much more smaller than the regular ones, but I don't need to worry about the bones of the 'Chicken' and I could really emptied the whole bowl without any wastage.

(By the way, as compared to any other types of bowl, the 'Stone Bowl' can keep the food warm for a much more longer period of time, which is a big (+) )

For full review and more photos, please visit
http://nekyouto-food.blogspot.sg/2013/08/remaking-claypot-rice.html

They have a large variety of ingredients. For example, a large spread of vegetables, noodles, seafood, poultry, etc... They also have cooked food like Fried Bee Hoon, chilli crab, fried chicken, fried buns, etc...One word to describe the Si Chuan Ma La soup base, Shiok. This is probably the best 'Si Chuan Ma La' steamboat soup base that I have tasted for years. You can actually feel the spicy taste using your tongue and eventually making it numb.
More Shiok. And one thing that make the soup completely different from the other 'Si Chuan Ma La' soup base was, some of the soup base out there had a thick layer of chilli oil in the soup and they would named it as a 'Si Chuan Ma La' soup but this one doesn't. You could actually identify the ingredients that they were using to make the soup base so tasty.

For full review and more photos, please visit
http://nekyouto-food.blogspot.sg/2011/07/zhong-hua-steamboat-at-intersection-of.html

Peanuts（花生）+ Preserved Vegetables（梅菜） + Youtiao（油条）Ya Hua Bak Kut Teh（亞華肉骨茶）

Although, Bak Kut Teh in Singapore is slightly a bit costly, but after tasting and trying numerous Bak Kut Teh stores in Singapore, this is one of the better ones. The service provided by the place is considerably good as compared to the other Bak Kut Teh stores. For example, the waitress would top up the soup of the Bak Kut Teh automatically, topping up of the soup is free and the best part is the Bak Kut given in each bowl of Bak Kut Teh was fantastic. Even though the soup had a lot of pepper in it, I still managed to empty the soup of the Bak Kut Teh a few times.

For full review and more photos, please visit
http://nekyouto-food.blogspot.sg/2011/07/bak-kut-teh-old-time-favourite.html

Probably, during different parts of the day, one would try to eat different kinds of food. As for me, eating Dim Sum in the middle of the night was quite an interesting experience. Usually, Dim Sum were the kind of food that you would eat for Breakfast but eating it for supper was a completely different experience for me.After I have given the 'Carrot Cake' over here a good try, I have been a big fan of this 'Dim Sum' place for at least 3-4 years. The 'Carrot Cake' not only come with a generous portion, the fragrance and the taste are fantastic too and the nice crispy texture would be something that one could look forward to.

The 'Yang Chun Mian' over here would be something that I would highly recommend too. The Noodles are handmade by one of the chefs over here and it's pretty chewy and springy. Even though it doesn't come with a lot of ingredients, but it's definitely something that the Noodles lovers shouldn't miss.

By the way, the 'Har Gao'(Shrimp Dumplings) over here are a big (+) too. The amount of fresh prawns added into the 'Dim Sum' are extremely generous. I wonder why didn't the prawns burst out of the Dumplings itself. By the way, one thing that I like about the 'Har Gao' over here would be the nice balance between the skin and the ingredients used in the process of making this 'Dim Sum'.

(However, too bad that have impose the additional charges into the dine-in 'Dim Sum' orders already. I kinda miss the cheap 'Dim Sum' that they were offering back then.)

Click here for more photos and a more detailed review:
http://nekyouto-food.blogspot.sg/2011/07/dim-sum-is-meant-for-supper.html