Excellence customer service starts before the patrons enter the restaurants, Hai Di Lao Hot Pot knows well the physiology of the customers by providing drinks, tidbits and manicure in some of the outlets as a way to show its customer care to those waiting in the queue. In the restaurant, you were served with hot napkin to clean the hands before and after the meal, serving you bowl of deletable soup from the broth, waitress helps you peeling the shell from the prawns, consistently checking and topping up the broth, a plate of sweet while waiting for your bill ….. You are much pampered here.
We ordered two different broth, the favorite Chicken and the more unique Tomatoes broth.
The chicken broth was simmered with black chicken than the usual white chicken, black chicken by nature is less oily and less “heaty” compared to the white birds. More importantly, black chicken perceives premium value instantly makes them a difference from the rest of the hot pot restaurants.
The tomatoes broth was prepared to ensure the perfect balance of sweetness and sourness from the fruits. It has to be tasted natural and not the artificial, Hai Di Lao seems to touch on the right note.
Hai Di Lao is not meant to be cheap and expectation go hand in hand. The hot pot items we ordered includes the green veggies, mushroom, sliced black pork, meatball, fish paste, dumplings and home made noodle, all the items never failed us, Hao Di Lao emphasis on food quality in every dish showcased the professionalism of the restaurant and the determination to uphold the reputation with a difference.
More than twenty types of dipping sauces are available to go with the orders, it is unlikely you can’t find one that you love. Honestly, we enjoyed not just the food but the great service here.
Please refer to www.ieatandeat.com for details review and address.

Goubuli baozi (狗不理包子) literally means “the dog not give it a damn” in English, a name hardly can one makes the connection with a reputable food popular in Tianjin China and now a well known buns prevalent in many parts of the mainland China.
The original restaurant was opened in 1858 in TianJin China, the man behind the shop started the business with his tantalizing buns that even the Empress was deeply impressed, the business was so overwhelming to the point the boss had to ignore whoever approached him in order to make more buns, the arrogance and boastful attitude annoyed the public and everyone started associating him in a relegate manner describing him with a conceited pet.
After more than a century, Goubuli has found it ways into Singapore, setting up first restaurant and introducing the famous buns here at Singapore Marina Bay Sands.
We managed to try all the three types of buns with different fillings. Meat ($2.60), the Wagyu beef ($3.50), vegetable ($1.90) fillings, the beef and vegetables filling were the most delectable and flavourful amongst the three varieties, the bun skin was soft and fluffy; however, we wish the fillings can be more compact to fully enjoy the goodness of the buns.
9 Guobuli may be specialised in the baozi but somehow we prefer the cooked dishes more than the buns in our opinion. The succulent Dan Dan Noodles, Fried Diced Chicken in Chili to the Braised Fish Maw in Superior Soup are enthralling and awesome. We like the dishes for it well balanced in the seasoning, not too heavy in sweetness or saltiness (ok..a little numbness) and truly a comfort food that most of us find it alluring.
Please refer to www.ieatandeat.com for details review.

Onya Sayang (a mother’s love) is another franchising business from the Dulukala Peranakan restaurant, already popular for its authentic, home cooked Peranakan cuisines.
We visited twice the restaurant within a short span of two weeks, first time to do a food review and second trip was with my parent-in-law to verify the authenticity of this Peranakan delicacy.
Located in the Paya Lebar Square which is just a stone throw from the Paya Lebar MRT, this is another new shopping mall opened its door in 2015.
Our verdict, we are pleasantly surprised the hearty and homely flavour from Onya Sanyang, quoted my parent-in-law comments; it is definitely one of the better peranakan food in town.
We highly recommend the Babi Ponteh, Ayam Buah Keluak, Beef Redang and the Gula Melaka Sago Ice Cream.
Please refer to www.ieatandeat.com for details review.

Things in symmetrical symbolized equilibrium and harmony, it has to be felt good. That’s what we are looking for when stepping into this cafe. Classic French cuisine is served in this cosy cafe located at Jalan Kubor. Rustic furniture and touch of eclectic decoration inlay amongst the red brick to create a chic contemporary ambience with emphasis on European’s wildness. The choice of outdoor sittings provide an alternative for those prefer the natural air
The price seems high when looking through the menu and the expectations naturally goes hand on hand.
We ordered Crispy Baby Squid $17, Symmetry Eggs Benedict $22, Truffle Potato Fries $15, Truffle Mushroom Carbonara $23, Symmetry Eggs Sur Le Plat $24 and Waffles $16.
Must try the Symmetry Eggs Benedict, Symmetry Eggs Sur Le Plat, Truffle Mushroom Carbonara and Truffle Potato Fries.
Our verdict, Symmetrical comes with balancing of everything to achieve harmony and equilibrium. At Symmetry, the price is not easily to stomach for many and not easily balanced with the budgets, fortunately, it made up with the quality of the food.
Please refer to www.ieatandeat.com for details review.

Keng Heng Teochew (Whampoa) Lor Mee is managed by an old couple, the stall was featured by Mediacorp “Our Makan Places: Lost & Found” recently and that triggered our tastebuds to explore the Teochew Lor Mee.
We ordered the $3 serving.
If you are not a friend of Chilli, you may like to request no Chilli or less chilli, the homemade Sambal Balachan chili has the power to tickle your tongue.
The toppings came with slices of braised pork, fried fish skin, fried dumpling skin, Wu Xiang and fish cake. Noodle was a mixture of yellow noodle and white bee hoon.
The gravy was light in color if not the added black vinegar, slightly less gooey if compared to many other lor mee. First mouthful was an immediate affirmative response from its excellent taste; the gravy was smooth and extremely tantalizing with its perfect seasoning and stunning flavour.
The noodles were fully absorbed the essence of the gravy, together with sambal chili, cut chili, black vinegar, diced garlic and chopped spring onion that further accentuated the flavour and making it one of the most coveted lor mee in Singapore.
Please refer to www.ieatandeat.com for details review.