Walking into The Lawn, we instantly felt at home with the woody furniture, the fake grass to simulate an actual lawn and the comfy sofa seats with vibrant coloured pillows and cute vegetable soft toys to make it feel even homelier! We ordered one of the Chef’s picks which is the Hunky Dory, an Olive Rice set with char-grilled Cajun Chicken, and our own customised salad bowls with our own grills!
If you order the basic Salad Bowl ($9.90), you get a Mesclun salad with 5 toppings of your choice, topped with a dressing; also of your choice! The basic Olive Rice set ($8.90) also comes with a side salad topped with a dressing of your choice. If you want some meats to go with your salad or your olive rice, you get to add on grills from $3 - $5. Wallet friendly? Hell yes!
SALAD
On the whole, all the fruits and the greens that we picked were all fresh, crunchy and juicy! You wouldn’t go wrong with your favourites, whatever they are.
OLIVE RICE
The rice was a little hard and slightly on the dry side, but it is tasty.
GRILLS
Grilled Black Pepper Duck Breast (+ $4.00)
It has a tangy appetising flavour to it, though the meat is slightly tough, it is still very juicy!
Chicken Breast with Fresh Herbs (+ $3.00)
Slightly salted with a tinge of herbs, texture of the chicken breast is tender.
Grilled Teriyaki Chicken (+ $3.00)
Tastes like your regular Teriyaki Chicken, nothing too fancy.
Char-grilled Cajun Chicken ( +$3.00)
The chef was generous on the Cajun seasoning; it has a very strong Cajun flavour. Chicken was once again rather tender.
Char-grilled Prawns with Garlic (+ $4.00)
Prawns used were fresh and it was grilled till it has got a slight brown sear on the sides, taste of the garlic was prominent yet not overpowering.
Char-grilled Mixed Mushrooms (+ $3.00)
Very flavourful and tasty, the mushrooms were grilled to perfection, being soft and juicy. The mushrooms were seasoned with pepper, garlic, balsamic vinegar, olive oil and maybe a little oyster sauce. One of our favourites!
Butter-seared Pacific Dory with Parsley Rub (+ $4.00)
The dory was fresh, tender, juicy with a slightly crispy outer layer. Seasoning was light and not too buttery.
Ben’s Beef Rub (+ $5.00)
The rub consisted of mainly black pepper, although the beef was well done, it was not too tough and still manageable.

Refer our full review at www.ieatandeat.com

Food cooked with lard tend to add another dimension to the dish, the magical fat somehow has the ability to perk up the taste buds with its aromatic flavour and make ones fall in love with the food. Lard is the essence of a good Fried Kway Teow and no matter how good your culinary skills, a plate of Best Char Kway Teow without lard will likely a mediocre. Of course, there are Char Kway Teow replaced the lard with healthier vegetable oil; one of the good examples is the famous 91 Fried Kway Teow from Golden Mile Food Centre. However, we think there is always a difference when compared with those cooked with the sinfully high cholesterol saturated fat. So, if you are craving for a real nice best Fried Kway Teow fried with lard, read our review for the top 4 best char kway teow in Singapore that we have tried and have our strong endorsement.

http://ieatandeat.com/top-4-best-char-kway-teow/

Rong Cheng uses fresh pork than frozen pork for the bak kut, fresh pork is usually better from both taste and texture, it has an impact to the quality of the broth as well, the essence from the fresh pork tends to integrate into the broth while cooking and likewise fresh pork is easier to absorb the essence from the broth to make the meat luscious. The Bak Kut from Rong Cheng was more tender and easier to chew; the meat can be removed from the bone rather easy, a process only achievable from the well controlled of timing and fire power. Overall, Rong Cheng Bak Kut Teh reminds us the resemblance of Song Fa Bak Kut Teh, both apparently created to meet the younger generation taste.

Braised Pig Trotter
We asked for the braised pig trotter to have more lean meat so not to feel too guilty consciously. The trotter was ordinary in taste and texture; we found the trotter lacking the right seasoning and that can’t make the dish shine. So far, we love the pig trotter from Joo Siah Bak Kut Teh which was very well seasoned and excellent in the flavour and taste. Read our review of Joo Siah Bak Kut The at http://ieatandeat.com/joo-siah-bak-kut-teh/

read the full review at http://ieatandeat.com/category/bak-kut-teh/

Fried kway teow has evolved over the years, in the early days, Chinese chives were added as one of the ingredients to provide the extra flavour and some green to the dish, chicken eggs have also replaced the duck eggs as a key ingredients, other changes may not be too noticeable but the older generations will tell you the noodles are not as good as it used to be compared to the old time. One thing for sure, the fried kway teow has gone through the facelift and what we are enjoying now is definitely not the authentic fried kway teow our ancestors used to enjoy.
We can taste the wok flavour in the Outram park fried kway teow mee, the kway teow was moist but fragrance from the pork lard added. The kway teow was oily and the sweetness was hit on the spot to create a mouth watering dish.
$3 for the standard serving, $1 extra for more cockles, 50c for more egg.
From our opinion, Outram park fried kway teow mee can be considered one of the best fried kway teow in Singapore but our best love still with the 18 Fried kway teow at Zion Riverside Food Centre.
Read our full review @ http://ieatandeat.com/category/fried-kway-teow/

Hill street fried kway teow customised their wok in order to fry the scrumptious dish. Peek through the stall, No 18 Zion road Fried kway Teow seems to use an ordinary wok; can the uncle whip out the fried kway teow as good as the Hill Street fried kway teow or the Outram Park Fried Kway Teow Mee?

Good food only achievable when cooked with the heart besides the right tool, the respect to their own creation is a conceited one, as it makes or breaks the glory in their own chapter.

Few century of fry kway teow experience, the uncle from No 18 fried Kway Teow has undoubtedly mastered the culinary skills judging from the perpetual queue outside of the stall. The kway teow was ladled with lard which is paramount for a umami-laden fried kway teow, may be not too healthy for some or something worth to die for this sinfully flavoursome dish?

The kway teow was permeated with the flavours from the ingredients added, Chinese sausages, Chinesee chives, fish cake, bean sprouts, cockles, eggs and the black sauce. The combination result in a heavenly dish that pleasantly shocked by the unravelled intensity of the flavour. The kway teow was a good mix of sweetness and savoury, amongst all the good fried kway teow, No 18 Zion road fried kway teow is definitely one of the drier versions; however, we prefer it was done in this manner so to enjoy the wok or slight char fragrance that usually only obtainable from frying not too wet noodles, It is the same principle applies to frying a plate of good Hor Fun.
Overall, it was an ordinary dish but turned out to be speculative one and it makes every bit in the plate worth. Fried Kway Teow is a perennial favourite of us, after venturing the culinary skill by the uncle, we concur the proclamation was not hype at all. No 18 Zion road Fried Kway Teow is definitely deserved to be one of the best (or the best) fried kway teow in Singapore.

Foodblogger from www.ieaatandeat.com

Read our full review @ http://ieatandeat.com/18-zion-road-fried-kway-teow-best-fried-kway-teow-singapore-18-%e7%82%92%e7%b2%bf%e6%9d%a1%e9%9d%a2/