Imperial Treasure Group has established a number of restaurants in Singapore specializing in different Chinese cuisines. Among them is Imperial Treasure La Mian Xiao Long Bao that specializes in Shanghainese cuisine. The restaurant sets itself apart by focusing on dishing up the much acclaimed traditional La Mian and dumpling delicacies.My favourite La Mian at Imperial Treasure has to be the Hot and Sour Sichuan La Mian.This is my must order dish. The infusion of both the soup and spicy flavours always get my tastebuds dancing in excitment.

If you are not into the hot and spicy stuff, you can try their Double Boiled Chicken Soup La Mian. The Double Boiled Chicken Soup although light in appearance, the essence and nutrients of the chicken was very much retained. It is definitely an excellent bow of soup.

The Xiao Long Bao was nice but I do not think it is the best. I also felt that the filling can be a little more.

The skin for the Chives Dumpling was a bit thicker than other dumplings, giving it a nice biting texture. It can be quite filling after having a couple of them.

When Charlene told me about this place, I tried to look up on the web and found several results. Some sites refer this place as "Wen Dao Shi" while others called it "126 Dim Sum". After piecing the different information, I realized they are referring to the same place.

Actually I have been wondering why the Dim Sum place is called Wen Dao Shi (搵到食), it sounds quite funny in Chinese. My partner pointed out that it is actually pronounced as "Wan Dou Sek" in Cantonese, meaning found a place to eat. Coincidentally the stall is located at unit 126 which also sounds like "Wan Dou Sek" ("one two six").

The Egg Tart was not the flaky crust type. It has a very glossy and shiny surface. The custard was soft but rather average. I have eaten better one.

The Prawn Dumplings were big and packed fully with ingredients. There were prawn, mushroom and minced meat.

The Char Siew Rice Roll here was quite different. The rice roll was thicker in texture and came with a special sauce that was unique and nice.

The Fried Pork Intestines looked like those Hainanese pork chop in a glance. They were thin and crispy. For people who dislikes innards, the Fried Pork Intestines were not smelly at all.

I have eaten Enoki Mushroom wrapped with Beef slice but not Lean Meat before. It was my first time trying the combination and I love it.

The Kong Ba Pau is another unique offering at Wen Dao Shi. The Kong Ba Pau was rolled into bite size rectangluar shape bun which I can easily finish with one bite. Lean meat was used for the Kong Ba Pau.

The highlight has to be the White Pepper Crab Beehoon. According to Maureen, this dish used to be only available at night and now it is also available for lunch. The beehoon was very flavourful infused with the crab and white pepper flavours and aroma.

I love the ice cream at udders because it comes with a lot of new and authentic flavours. I finished my dinner at Chomp Chomo and walked over to myVillage to get dessert at Udders. I have the Snickers Mars Honeycomb vanilla and Horlick Balls in a monster cones. Total is $5.20 + $1.20. Expensive ice cream but they are so creamy and so true to the flavours. It tasted like you were have the real thing, snickers mars and horlicks.

Following the phenomenon of Bubble Tea in Singapore, the new version of chilled beancurd has followed. This type of beancurd is unlike your tradition beancurd. It is sweeter, smoother and has a pudding texture. The chilled beancurd was invented by Lao Ban Soya Beancurd at Old Airport Road Food Centre. It was so popular that it opened another stall at Maxwell Food Centre.

Lately, many stalls have also followed Lao Ban Soya Beancurd and started selling the chilled version. In fact, chilled beancurd can now be founded at almost every corner of Singapore. At Toa Payoh Lorong 8 Food Centre, I noticed 2 stalls selling it during my visit.

After my dinner at Toa Payoh Lorong 8 Food Centre, I bought 4 tubs of chilled beancurd home from B for Beancurd. The stall uses 100% organic soya beancurd for their beancurd. What interests me is they have different flavours of the chilled beancurd. I bought the strawberry, chocolate, yam and original flavours. They also have almond, peanut, green tea and blueberry flavours.The chilled beancurd was nice and smooth comparable to Lao Ban Soya Beancurd. I felt that it was not as sweet though. Among the 4, I still prefer the original flavour. The strawberry and yam flavours were not distinct while the chocolate version tasted more like Milo.

One of the fastest food at chomp chomp food centre is the chicken wings. They are charred grilled in batches so the waiting time is not as long. You should start with this while you wait for the rest of your food to arrive.

The chicken wings are grilled to a nice smokey charred flavours with a honey coated sweetness to it. Dip into their chilli sauce to give that extra kick to your taste buds.