Baja Fresh is a US based Mexican grill food chain and has been serving Mexican grill food for decades. We are thankful we got the chance to experience both the Baja Fresh home-delivery and on-site tasting treat.
Spicy Chicken Americano Tacos ($5.95 onwards)
Tacos is a traditional Mexican food, made of a corn or wheat tortilla filled with various proteins, vegetables and cheese, usually go with guacamole, salsa. Another interesting wrap but eat without wrapping the tortilla.
Pork Quesadillas ($12.95 onwards)
A quesadilla is a flour tortilla or a corn tortilla filled with cheese and/or vegetables. Don’t let its plain look deceive you; this is easily one of the tastiest dishes we’ve had in a while. The grilled flour tortilla was held together with Monterey Jack Cheese and slow cooked American style pulled Pork Carnitas. The pork was exceptionally tender and seasoned it formed the perfect blend with the cheese – each bite was fireworks in the mouth! It’s served with sour cream, guacamole and pico de gallo but we guarantee the sauces are just an extra bonus and really not needed.
Tostada Salad ($12.95 onwards)
One thing we love about Baja Fresh is that they really live up to their name in terms of the freshness of the foods and it really shows through the salad. The greens were fresh, and paired with beans, cheese, guacamole, sour cream, salsa and some prawns! The crispy tortilla shell gave the whole dish an extra kick too, perfect for those looking for a light and guilt-free meal!
While Quesadilla was well loved by all, the Tostada Salad, Burritos and the Tacos were equally enticing!
Please refer to www.ieatandeat.com for details review.

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.

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.

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.

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.