Lao Zhong Zhong “Fine” (Should be “Five” we thought?) spices Wu Xiang is the famous Ngoh Hiang stall that started near the previous Old Thong Chai Chinese medical hall at South Bridge Road. Over the years, it has shifted several times and now finally settled down in one of the coffeeshops at Macpherson.
Talking about good Ngoh Hiang or Wu Xiang in Singapore, Lao Zhong Zhong is a clear winner in the Ngoh Hiang category. Why is that so? Of course, there are good Ngoh Hiang stalls around and you can find one or two good types of Wu Xiang out of the many exotic variations available at the stall, however, most of the balance assortments are usually atrocious and in the end only left you with more disgruntlement.
What truly make Lao Zhong Zhong stands out amongst the rest are their quality, taste and price. It is the key elements that help to formulate the winning formula for Lao Zhong Zhong.
Please refer to www.ieatandeat.com for details review.

A new player and joined the Bak Kut Teh bandwagon in 2010, Old street Bak Kut Teh has tried to differentiate from others, besides the peppery herb soupy version, it has created dark sauce dried version as well.
We opted for the set menu which consists of Peppery herbal pork ribs soup Bak Kut Teh, You Tiao, bean curd and rice. We also ordered two side dishes Braised bean curd strips and Dark sauce dry version Bak Kut Teh.
Our verdict, there was no oolong Chinese tea to go along with the fat-laden Bak Kut Teh, however, it was still much a fulfilling meal of the day. Go for the set menu for best economic deal of $11 and $15, the difference is the choice of normal Bak Kut Teh or Premium Loin Ribs.
Recommended dishes:
Pork Ribs Soup Bak Kut The
You Tiao (dough stick)
Braised Beancurd strips (tau kee)
Please refer to www.ieatandeat.com for details review.

Red and white are the main theme colour, bright and classic furniture provides a very comfortable dining environment with private VIP rooms catered for private events. Tao Seafood Restaurant is geared towards more a fine dining with some trace of Thai cuisine combination of Teochew and Singapore origins dishes.
The name “TAO” is derived from the name “Lao Tao”, a synonyms of foodies in the ancient Chinese, it is a name reflects well on their business on appreciation of great food, we are one of the “Lao Tao” that invited to review the new menu that scheduled to be launched soon.
Our verdict, TAO Seafood restaurant may not a big restaurant but they are at least 15 chefs whipping out the dishes, we were surprised with the number of chefs involved but according to Adrian, this is to ensure the consistency of the quality since each chef only responsible for one to two dishes. Too many cooks may spoil the soup may have it logic.
We recommend the following dishes:
Crisp Fish Skin with Salted egg sauce $10
TAO Signature Soup with Premium Fish Maw and Crabmeat $68
Steamed lived Marble Goby (Soon Hock) with Preserved Radish – seasonal price
Stir Fried Fish Maw with Prawns $44
White pepper crab $6 per 100g
Pot Roasted Crab with Glass Noodles $45
Please refer to www.ieatandeat.com for details review.

The first impression on Yum Cha Restaurant is a typical Hong Kong Style restaurant serving Hong Kong dim sum. Over the years, Yum Cha Restaurant has evolved and developed into a full fledged Chinese restaurant serving many unique dishes. The food review invitation was part of the efforts to create the awareness on their series of revamped menu.
Our verdict, Yum Cha has several good new dishes that worth to try; we highly recommend the Promfet Tapino, Dim Sum, Fried rice and Desserts. Yum Cha is certainly a good place for dining with family and friends with its good food and reasonable price.
Please refer to www.ieatandeat.com for details review. 

Kim Keat Hokkien Mee is owned by Mr Lee, a man who found strength in his faith to turn over a new leaf after spending 20 years in and out of prison. Kim Keat Hokkien Mee is his turning point in life and he has not looked back since.
It is this heartwarming story that prompted some SMU (Singapore Management University) students to work on Kim Keat Hokkien Mee as a project, and requested our support for a review.
Our verdict, we strongly recommend the Hokkien mee in Opeh leaf, Claypot Hokkien Mee and the Fried Oyster Omelette here. Kim Keat Hokkien Mee is definitely worth our support, not just to a man turned over a new leaf but truly the palatable dishes that deserved our full endorsement.
Please refer to www.ieatandeat.com for details review.