Being an avid curry lover and also a spicy lover ( I'm a spice newb LOL), it's a must to eat here.

This outlet is quite packed almost everytime I dined in. Not the less the service is still okay, quick ushering in to seats and friendly service.

The curry here are in 5 spice levels (mild to very hot). I'm tolerating 4 at the moment... My friends on the other hand are stuck at 2-3 interphase.

*Omelet Curries have fixed spice! ((




Crpisy chicken and warm curry! However from this you may see that the size of the chicken is RIDICULOUSLY TINY. Perhaps a time to upgrade?








Curries for the different dishes tasted similar - that slow settling spice only kicks in after a few bites and chews. There's even more spice on every table should you want to challenge yourself.

One thing I do relish is that you change the rice serving (hence changing the price) and add in stuff like tuna, corn, etc. However some dishes might not be worth ordering at all... ; )

Dian Xiao Er. The renowned chinese resturant serves excellant dishes that are cooked hot and delicious.

Dined in at a weekday afternoon (2+), hardly anyone....

Was ushered in very quickly. Please get the seats inside for your privacy and view sake.




Meat was very succulent, with slightly crisp skin. Herbal did not overpower the aroma of the duck, which is nice. There's bones under every meat #Firstworldproblems




Quite an oily glaze can be seen in this. Tasted bland (health food), but I find it nice due to the crunchy texture of the chestnuts, carrots and snowpeas.




古老肉!!! Chinese classic that is not too salty, meat was more on the crispy and chewy side; which adhere to the tomatoy sauce quite substantially. The bell peppers are cooked just right - still juicy and hot! Don't you hate soft bell peppers




I'm more surprised to see the garlic are cooked to these crunchy bombs. As a garlic lover I thoroughly enjoyed biting into them! The veggie is not soggy and very light.




A simple meal that is done in high standards and fast speed. I really recommend this resturant if you had a 'chinese' craving while shopping around.

Had lunch at this ever crowded Makan Place. Ordered this Yong Tau Foo at what seems to be a half crowded stall. Little did I know the queue is separated; one for order, one for waiting for food. Anywayz, there's this freaking unfriendly auntie that served me when I tried to order a mix noodle (i.e Yellow noodles with kuay teow). Apparently you can't order mixed at this stall, but there's no sign about this.




Didn't care much about that when the food came. NOMNOMNOM was it GOOD! Fried items were fried crisp and separated from the soup, noodles was quite nicely cooked. (al. dente-ly Q)

What I felt lacking was the curry, I feel it's just chilli oil over a thin spicy broth. Could be improved. (*Hint Hint more coconut milk )

Queued the longest for any food in Singapore. Really underestimated we singaporeans tolerance for queuing for good food!!

Was ushered seats promptly by friendly staffs.

FOOD TIMEEEE




Yummy Century Egg congee! Really enjoyed the smoothness of the congee and the tiny bits of century egg and minced pork. It's served bland so you may want to add a dash of soy sauce and pepper if you prefer
* Its quite filling so be careful!




Spring rolls!! These are served fresh amd SCALDING HOT. Burnt my tongue eating this. I would say the rolls are quite ordinary and do not excite my tastebuds. But real cripsy though.




I do not fancy this. Here's why.

1) Its too filling!
2) Not flavoured enough. Too bland
3) Sliced shiitake mushrooms not fragnant.
4) Rice have that bitter lotus leaf smell and taste.

P.S


THE CHILLI SAUCE HERE IS GREAT! Somewhat tangy and sweet, its has peanuts to heighten the fragrance of the sauce, with a little kick of hotness. Best dipped with spring rolls and the glutinous rice thingy.
Tim Ho Wan PLEASE SELL YOUR CHILLI SAUCE




Ahh, one of the 4 heavenly kings here. This tasted really good as you got the sweet flakey skin on the outside and juicy char siew bits inside. They complement really nicely!




I liked how these siew mais still maintain its moisture when you bite into them. Using fresh wolfberries and mushrooms you can really taste the difference between these and conventional Hawker Siew Mais.




Very chewy and fresh! I like! Skin is quite thin so to enjoy the chewyness of the juicy shrimp instead of a lump of flour. These looked really delicate!




It's appreciated that the staff poured the special sweet and salty sauce only when the chee cheong fun is served on the table. Its prevents it from turning too soggy. Char siew is nicely done while maintaining its sweetness. A bit touch to bite though. Cheong Fan is soft and breaks easily - like melts in yo mouth!

SIDENOTE: Really didnt enjoy the ambience of this place. Too noisy and too hot! Was sweating thoughout my meal. (Had to have a glass of PAID cold refillable water) I think that their intention is to stimulate the actual dining experience in a typical dim sum restaurant back in hong kong with the style of having afternoon tea while talking loudly. Creating a lively environment. But I think it's too real of a stimulation for me!

Anywayz a great place for lunch or dinner if you dont mind the heat generated by people and their voices!

Loved how rich the Kimchi guk (soup) is in it's spicyness! Although salty, the soup is counter balanced with rice and the small cube of tofu. [FYI the tofu is really usefull to curb the spicyness] The ikan bilis are wayyyy too salty and have a slight bitter aftertaste. However I liked the kimchi in both the guk and the side. The guk one really numbs your tougue (and gives you da KICK) while the side one refreshes your tastebuds. Moreover the beef can be wrapped in lettuce with side dishes for a authentic way of korean eating. MA-SHI-SO-YO!