I have never had hor fun for a long time. Hence, during lunch hours, I came to this stall at Ghim Moh Food Centre for a dish of beef hor fun. This is something the stall is known for.

There are slices of beef on top of the hor fun and pieces of vegetables on the side of the hor fun. The whole dish is covered in gravy that contains bits of eggs which make the dish appealing. The hor fun is smooth and springy. The beef is tender and chewy. The pieces of vegetables are crunchy. The gravy is smooth but a bit too salty. The whole dish tastes great with some pickled chili.

The beef hor fun is a wonderful and tasty dish. I won't mind coming to the stall again.

I have never been to Geylang Serai Market and Food Centre before. I learnt that there's a stall selling cendol. Hence, the afternoon, I made a visit to there for a bowl of cendol to cool myself down.

The cendol from the stall is made up of only coconut milk gravy, strips of cendol and a ball of shaved ice with gula melaka syrup on it. The strips of cendol are springy. The dessert has the rich fragrance of the coconut milk and the sweetness of the gula melaka. The shaved ice makes the dessert cool and refreshing.

The cendol looks simple. It has not much of ingredients in it. However, the cendol tastes good. As the saying goes, "Simplicity is the best policy."

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.

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.