I learnt about this eatery from a Channel 8 show hosted by Bryan Wong and I thought it had been closed at first when I checked about it on the Internet. However, when I checked again, I found that the eatery is still available. Hence, I decided to make a tour to there for a meal.The boat porridge is the first dish I had for my meal. It is served garnished with deep-fried wanton skins and raw lettuce. There are fish, cured cuttlefish, jellyfish and peanuts in the porridge. This is the first time I had jellyfish in porridge. The porridge is not so gritty. It is thick and smooth but a bit bland. Luckily, there is soy sauce provided for me to enhance the porridge's taste. The fish, jellyfish and cured cuttlefish are tender. The strips of jellyfish are crunchy. The pieces of cured cuttlefish are smooth and chewy. The peanuts are hard and crunchy. However, I find the ingredients in the porridge a bit too little. The deep-fried wanton skins are golden brown. They appear to be hard but after being dipped in the porridge for a while, they are soggy. The pieces of raw lettuce are crunchy but a bit unfresh. The durian chee cheong fun is the next and last dish I had after the porridge. It is one of the creative dishes I ever had. I had seen pancakes and cream puffs containing durian filling but I had never seen chee cheong fun with durian filling. The chee cheong fun is served in small pieces topped with grounded peanuts. The sheer chee cheong fun is white and as smooth as silk. The creamy durian filling is bittersweet. The grounded peanuts that make the dish appealing are hard and gritty so they add another texture to the dish. They are sweet too. That helps to balance the bitterness of the durian filling when the chee cheong fun is eaten with the grounded peanuts.

The taste of the chee cheong fun is superb but the porridge in my opinion needs improvement. The eatery also offers other dishes such as tangyuan and fried rice. I hope to come there the next time for better dishes.

It was lunch period and it was hot in the outside. I was finding a comfortable indoor spot to dine in. I came across this Korean restaurant. The dishes there are offered at affordable prices. Hence, I decided to choose the restaurant as the place for my lunch. When I stepped in, I had the feeling that I was in some Korean countryside. I had one of the chef recommended dishes the restaurant offers, mul naengmyeon, a Korean cold noodle dish.

The cold noodles are buckwheat noodles drenched in cold soup and topped with pickled radishes, sliced cucumbers, a piece of beef, a slice of Asian pear and a slice of hard boiled egg. The buckwheat noodles are springy. They taste like chewing gum because they are hard to be bitten. The soup is watery, refreshing and has the numbing spiciness of wasabi. The pickled radishes are crunchy and taste sweet and sour. The cucumber slices are crunchy and refreshing. The beef is tender and chewy. The slice of pear is crunchy and refreshing likewise. It gives the dish some sweetness. The hard boiled egg adds flavour to the dish. The bowl of cold noodles is accompanied with a bottle of sesame sauce and a bottle of vinegar. The savouriness of the sesame sauce and the sourness of the vinegar quench the spiciness of the soup. There are four side dishes to go with the cold noodles - kimchi, stewed potatoes, stir-fried bean sprouts and fried anchovies with chilli. There are people who say that the taste of kimchi is a medley of all five tastes - sweet, sour, bitter, salty and spicy hot. To me, the kimchi is strongly sweet and sour and mildly bitter and spicy. The stewed potatoes are soft and savoury. The stir-fried bean sprouts are crunchy. The dried anchovies are soft and meaty. The chilli gives the dried anchovies a spicy flavour.

The cold noodles was acceptable in my opinion. The environment of the restaurant is cool and calm. There are other good Korean dishes such as dolsot bibimbap and samgyetang and canned drinks imported from South Korea available in the restaurant. Well, if I have the free time, I'll come there the next time.

I had passed this cafe before. It is not like any other HK cafe in the sense that the décor inside and outside the cafe is very retro. That makes one think that this cafe can serve the very traditional HK dishes. I find the cafe special, so I decided to go in. I ordered the French toast, one of the chef recommended dishes the cafe offers. The toast is thick and golden brown with a slice of butter on top. It is crispy on the outside but soft on the inside. The butter adds a salty milky taste to the toast. Inside the toast, there is a layer of egg between the crisp and the bread. The egg is bouncy but can be thicker to give the toast a more eggy flavour. A bottle of syrup is provided for the toast. The syrup makes the toast sugary.

Well, this is one dish served by the cafe that I had. I find it acceptable. I can come there for other dishes next time.

I was at Tiong Bahru Plaza after doing an NS checkup for over four hours. I was so hungry that I was there to search for what to eat. Then, I came across this stall selling Sichuan food. It was the only stall of such kind in Singapore. Sounds special, so I went in to take a look. There are many kinds of meats, vegetables and other foodstuffs for making Sichuan salad on display inside the stall. I ordered the braised meat rice set meal the stall sells. The dish is served in a paper box like Taiwanese bento. The caixin and the slice of hard-boiled egg is beside the rice. The meat and the raw vegetables are on top of the rice. The rice is drenched in red savoury braised meat gravy. The pieces of lotus root are crunchy, juicy, sweet and refreshing. The kombu is springy. The raw vegetables add a bit of spiciness to the dish. The braised meat comes in bite-sized pieces and are chewy. The caixin is soft yet a bit crunchy. The egg is bouncy and adds flavour to the dish. The only thing I do not like is the rice. While most of it is soft and moist, some rice grains are a bit hard and dry. The set meal also has a cup of iced lemon tea in case the dish is so hot.

Well, I am quite fine with the braised meat rice but I like the raw veggies so much. I do not mind coming for Sichuan salad next time I make a tour to this stall.

I had never gone to the food centre at Chinatown. It was until this afternoon that I came to this place. I decided to try out the food from this stall because I heard that the food from this stall is good.First off, a dish of chee cheong fun and yam cake is what I had. The cuts of chee cheong fun are put on top of the pieces of yam cake. The yam cake and chee cheong fun are served with sesame oil, chili sauce and dark sweet sauce and sprinkled with sesame seeds that make the dish appetising. The yam cake is pale purple and does not have any cube of yam appearing on its surface. It is soft and springy. It has a slight yam taste. The chee cheong fun is factory made. It is smooth but not as soft and springy as handmade ones. However, the sesame oil, chili sauce and dark sweet sauce add flavours to the dish. Hence, together with the yam cake, the chee cheong fun tastes better with all three of these. If yam cake and chee cheong fun is not enough, a glutinous rice dumpling is included in the list of what I had for lunch too. The dumpling is unwrapped and cut into pieces before serving. It is stir-fried glutinous rice dumpling with salted egg yolk. The glutinous rice on the surface is brown and looks oily and glossy. The rice is sticky and chewy. The meat in the dumpling is minced. That surprises me because I thought the meat should come in big chunks. Nonetheless, it still has a bit of its meaty flavour but is a bit too hard to chew. The chestnut is soft and becomes a gritty mash in my mouth. The salted yolk is crumbly and not so golden yellow. However, it is best to have a salted egg yolk in the dumpling. The egg yolk is not too salty. It adds its unique eggy flavour to the dumpling.

Well, I have never had such nice food before. The dishes looks and tastes good but can be improved from my point of view. I do not mind coming there once more.