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/

Stepping into Supperman café, the red and orange warm colours takes up a large part of the restaurant. As we know, Different colors promote different moods, red and orange are very stimulating colours and tend to raise your appetite. In this instance, Supperman knows their customer and business well.

Pan-fried cod with preserved radish and soya broth
Pand-fried cod fish was doused with soya broth cooked with preserved radish, garnished with Alfa Alfa and green salad, a clever adoption the medley of the East and West, created a fusion dish that was delectable to the taste buds. The cod fish may be a little overdone and the juiciness from the fish fat was not too distinct, but overall the preserved radish and soya broth complement well with the pan-fried cod fish and overall a good impression for the start.


Brandt prime ribeye with passion fruit mustard sauce (special of the week)
Supperman does serve weekly special dish by the chef, this week special was Brandt prime ribeye, Brandt Prime Boneless Ribeyes are famous among the connoisseur of quality beef, the Rib-Eye Steak is held in high regard for its ample marbling, which produces a juicy, flavourful dining experience.
The beef was sliced to the right thickness and with medium rare for the doneness which was perfect to our liking. The beef was doused with passion fruit mustard sauce and the combination was surprisingly appealing to the taste.

Pan-seared ribeye with green onion puree

A good pan seared rib eye steak greatly depends on the right technique to pan searing the steaks, a super hot pan is key to create the distinct sizzling and to produce the right steak that is tender and juicy. The pan-seared ribeye was undeniably cooked to a perfect texture, green onion puree was served with the beef which gave a different dimension to the taste compared to the Brandt prime ribeye with passion fruit mustard sauce.

Laksa seafood linguine

Linguine was very well married with the tangy and coconut rich laksa paste to create another East and West fusion – an unique creation by Supperman. We will prefer the linguine could be a little softer in the texture, however, the aromatic of the laksa paste would have enough to make you finish the bowl of sinfully gravy without too much the hesitation, some may find the gravy cloying but overall a great dish you should not miss.

Coconut butter tarts

Who can resist the temptation from the fragrance of coconut combined with the flavourful of the butter in the tarts? Probably not us. Gula Malaka (coconut sugar) formed the foundation in the small crust biscuit base and coconut with butter mixture filled the balance of the tarts, sweetness of the tart was perfect and the coconut butter filling was heavenly alluring to all of us, going with the vanilla ice cream, it makes the dessert a wonderful way to end the meal.

read the full review at http://ieatandeat.com/supperman/

Claypot Rice瓦煲饭
Claypot is their signature dish and ones should not miss out, the claypot rice is cooked to order in an earthen pot, laden with a myriad of ingredients including well marinated chicken pieces, Chinese sausages, waxed pork and bits of fragrant salted fish. The claypot rice was very well cooked and taste scrumptious, the rice is cooked directly from the claypot and that takes at least 25 minutes to one hour wait. So do call them up to book in advance. The claypot came with generous chunk of chicken meat which was succulent, together with other ingredients truly makes the claypot rice here an excellent dish that you cannot miss.

Home-made Tofu with Prawns自制豆腐虾球
The home-made bean curd was silky soft and flavoursome, fried with prawns and topped with the gravy which is hauntingly lip-smacking, this simple and yet satisfyingly dish is certainly a love by many.

Lotus Duck莲藕鸭
One of the best lotus duck we even tasted, the duck braised for a long time to achieve tenderness that easily melt in your mouth. The sweetness of the lotus root are well infiltrated into the duck meat making this seemingly boring looking dish a big hit here.

Stir-fried French Beans with Shrimps干炒四季豆

A wok with high heat and quick stir-fried is a must to retain the crunchiness and yet delicious vegetable. Lorong 33 claypot rice has never failed us for this dish, the perfectly cooked beans topped with the dried shrimps crumb and seasoning, another lovely dish that must try.

Read more dishes review at www.ieatandeat.com

The first ever outlet in Singapore, located at one of Singapore’s largest malls: JEM. MADO prides themselves in having the best and the finest ice cream in the world. On top of that, they also serve mains and desserts with daily set lunches for only $9.90++ which consists of a main, a soup of the day and a free drink. We decided to go for the set lunches, a Breaded Dory Fish Fillet set and a Chicken Borito set. Both set lunches came with a bowl of Watercress soup and a cup of sparkling apple juice. To accompany that, we also had the Grilled Cajun Chicken, Fried Soft Shell Crab starter, Thai Spring Roll Starter. For desserts, we had Tiramisu with Hazelnut Ice Cream, and Chocolate Banana Waffle with Strawberry.
Main course are nothing extraordinary but the highlight should be their ice cream.

Tiramisu with Hazelnut Ice Cream ($9.50)

Tiramisu tasted more like chocolate cake with cream. There was no taste of coffee or liquor, and even the chocolate tasted rather bland. Would never order it again. The tiramisu itself costs $6.50.

We decided to add an additional scoop of ice cream for just $3.00, compared to the usual $4.50. If the ice cream was a person, it would be graceful, elegant, classy and definitely gorgeous. The ice cream was exceptionally fine, we’ve never eaten ice cream that tasted this good. I personally never knew what fine ice cream was until I had the one at MADO’s. Flavourful and fine, it was perfect.

Chocolate Banana Waffle with Strawberry ($9.90)

The waffle was average; it probably wasn’t fragrant as the chef does not want to overshadow the ice cream. Although we can’t imagine if anything can overshadow the rich and fine chocolate ice cream. Although the ice cream was rich, it wasn’t extremely sweet till it gets a little cloying. Eaten together with the fresh and tasty banana and strawberry, this is an example of heaven on earth.

Mado ice cream crafted through completely natural processes. In fact not a surprise since MADO Cafe serves one of the World’s Best Ice Cream imported from Turkey.
Continue to read our review at http://ieatandeat.com/mado-cafe-serves-one-best-ice-cream-world/