The spaghetti cooked with the chunky tomato sauce and served with a slice of juicy pan fried chicken breast. The spaghetti was perfectly cooekd and soaked up all the goodness from the tomato sauce. The downside was that the dish tasted slightly bland - few dashes of salt could solve the problem. The breast seem out of place (didnt really merge with the dish).

Went out for lunch and pass by Bean Talk. So I grabbed one for me and my friends.

Their topping was pretty good - consist of crispy, chewy and soft texture. With all these textures togetheer, they created a symphony in my mouth. My personal favorite will be chewy sweet potato balls and soft red bean. 

Unlike the normal beancurd, their bean curd was much smoother and eating with the grass jelly created a different dimension in the taste. 

Golden brown pancake with a slightly chewy texture. My favorite two flavors were cheese and red bean. The cheesy filling melted in between of the pancakes, just by pull it apart was the most enjoyable things to do in the morning. The red bean paste wasn't too sweet but lack of fragrance. 

Not bad for a bowl of S$7 vermicelli soup. A big bowl of soup is the best food for a rainy night. They fried the fish head to remove its fishy-ness and helps to add additional layer of fragrant.The base of the soup was made with a combination of fish and pork bones, a little of ginger and spring onions. With the extra milk and XO added, they enchanced the layers of the flavors.The last time I ate, they gave much more fish head but this time it is much lesser. But still it is worth a try. Tender Sliced Beef covered with Black Pepper Sauce. The perfect runny egg yolk made it unstoppable. Most of the time, we were not able to achieved such tenderness from the beef at home. It was because the chefs used hot oil to fried the sliced beef which sealed in the juices instantly. By frying the beef with the black fragant black peper sauce under high heat, it helped the flavor to merge. With the sweet onions and golden fried egg, made this dish complete.  

Many people don't or don't dare eat organs. But in the past, it was one of the poor people delicacies. Preparing organs takes much more effort than normal cut of meat.
Washing, cutting and cooking the organs might take hours. However, the kind of fattiness and texture can't be find easily in other part of meat.
This entire set only costed S$3.90! Super worth eating. Every single ingredient was fully flavored with the gravy (卤汁). One mouth of the guotiao (粿条), one mouth of the soup and finish with any of the stewed ingredient. Prefect!!!Some people might think stewing is the easiest to master among all the cooking methods. In the actual fact, stewing is one of the hardest to master. Within a pot, there are different ingredients. They have different rate of absorbing the gravy. Some are faster, others might take hours. Take for example this dish.
Dried bean curds (豆干) might take less than a hour but the small intestines (小肠) might take more than 2 hours. The ability to control every single one of them to reach the same texture and the flavor of the gravy fully penetrate through take years of experience. That's why I love this dish. Everyone of them is just right!