If you are a fan for Indian's food, you have to drop by Ghim Moh Food Centre and try Heaven's Indian Curry's Putu Mayam, Appom and Thosai. Putu Mayam brought back a lot of childhood memories. It was one of my favourite Sunday breakfast tearing into the vermicelli-like rice flour noodles and dipping them into the desiccated coconut and orange sugar.This is my first time having Appom and I love it! The experience was like eating both crispy and fluffy Roti Prata in one. The Appom was fluffy in the middle with crispy edges. Like Roti Prata, there are plain and egg Appoms too. Heaven Indian's Curry is probably one of the only few stalls in Singapore that makes Appom. Many people have raved about the Thosai here too. You just need to taste it yourself to understand why. It had a nice thickness giving it a crispy outer layer while the inside was moist and fluffy. It had a good balance in both taste and texture.

The Hakka Yong Tau Foo has both dry and soup version. We decided to order the dry version because we felt that the picture will turn out better. The Stuffed Tau Pok (Stuffed Fried Tofu) was really crunchy and flavourful but the minced meat filling was a bit salty . My friend shared with me that people usually ordered the soup version. Maybe the soup version helps to balance the saltiness and make it a more balanced dish.

Chwee Kueh is a common Singapore breakfast. It is basically steam rice flour topped with preserved radish (Chye Poh). Usually the preserved radish (Chye Poh) topping is sweet but Ghim Moh Chwee Kueh's version is different. This is the first time I have the salty version. According to what I googled on the web, this supposed to be the traditional receipt. It is kind if an acquired taste. Either you love it or hate it.

Just a couple of steps from my place is a popular Hainanese Curry Rice at Upper Serangoon Road. This rustic eating house only opens at 6pm daily. The first thing that caught my eyes was the steamed Minced Pork Patty that was shaped into a huge ball shape. The patty was nicely marinated with a springy texture.

The Sotong was a bit overcooked. It did not have the firm and springy texture. The sauce was also too sweet for me. I would prefer it to be on the spicy side.

The Curry Chicken was not up to my mark. I find it too bland and watery. It was not spicy at all.

The Cabbage was soft and stewed perfectly retaining the sweetness of the Cabbage.

The thinnly sliced bread crumbed Pork Chop was a bit dry and tough. Overall I find this place is a bit overrated but then it is still very popular with people staying nearby. A queue can always be seen at the eating house. By the way, the congee here is pretty good.

This stall at the refurbished Toa Payoh Lorong 8 Food Centre is run by an old lady alone. When I was there for dinner, there was already a queue form at the stall.The pork rib was tender and came off the bone easily. Unfortunately the soup was lacklustre. I could not get the peppery kick I was looking for.

I got a shock when the lady boss picked up a gigantic braised pig leg from one of the pot. I am not joking, it was huge! Handling the gigantic pig leg like a season baseball batter, the lady boss used a scissors to cut the ordered portion accordingly.The skin was the highlight. Tender and soft. However the meat was a bit dry.