A friend chose some deep-fried dumplings (S$4) and spring onion pancake (S$4) from this Gyoza stall. Both were served with a sweet sauce, resembling a lot like our Hoisin sauce, but less thick. The deep fried dumplings were stuffed with chicken and chives, quite flavourful and tasty with black vinegar. The spring onion pancakes were pan-fried till golden-brown but managed to retain a soft texture. It was nice on its own, but quite oily.

I ordered a seafood hor fun (S$4) from a stall called Swee Ting. It was highly recommended by one of the many Singaporean food blogs I read whilst planning our trip, and so I was quite eager to try. It took, once again, forever to be sent to our table even though the stall had no queue. But my long wait this time was worth it. It arrived resembling your regular hor fun in gravy at Thai or Vietnamese restaurants in Hong Kong, but tasted very different. They were generous with the seafood on top, with shrimps, fish cakes, fish, cockles and muscles. The peppery gravy, which S and I both loved, was flavourful but not salty in any way. The hor fun was the best however. Each piece of noodle was unique random shapes of noodles with a slightly chewy texture and a very strong taste and smell of ‘wok hei’ – no wonder it took so long?? It was so good we both kept raving over the noodles =P. Best. Noodles. Ever.

I ordered a seafood hor fun (S$4) from a stall called Swee Ting. It was highly recommended by one of the many Singaporean food blogs I read whilst planning our trip, and so I was quite eager to try. It took, once again, forever to be sent to our table even though the stall had no queue. But my long wait this time was worth it. It arrived resembling your regular hor fun in gravy at Thai or Vietnamese restaurants in Hong Kong, but tasted very different. They were generous with the seafood on top, with shrimps, fish cakes, fish, cockles and muscles. The peppery gravy, which S and I both loved, was flavourful but not salty in any way. The hor fun was the best however. Each piece of noodle was unique random shapes of noodles with a slightly chewy texture and a very strong taste and smell of ‘wok hei’ – no wonder it took so long?? It was so good we both kept raving over the noodles =P. Best. Noodles. Ever.

After dinner we headed to Marina Square at Raffles to kill some time. We were quite unenthusiastic to shop after a long day and so we decided to pig out some more by going next door to Mandarin Oriental Hotel to get some pastries from Axis Lounge…. After looking at the very well crafted pastries, we decided on a Mille Feuille and Cassian’s Coffee Plantation (each S$8 before tax and service).

The Mille Feuille was comprised of three layers of crispy puff pastry. On the bottom was a thin layer of fruit jam and fresh raspberries, on the top was some Tahitian vanilla custard sandwiched between two layers of pastry. Ingredients were extremely fresh and the puff pastry was well thought-out and glazed to retain its crispiness during the day….excellent!

The Cassian Coffee Plantation was their most popular dessert according to the waitress. We could see why. Rich in chocolate and coffee, it was like drinking thick cup of smooth mocha. On the outside was a dark chocolate glaze. Inside was a brown chocolate mousse, and a white Sumatra coffee-flavoured mousse, with a thin layer of chocolate sponge sandwiched between. There was also a biscuit base and caramelized pecans to give it crunch and cut some of the richness of the mousses. Quite sweet by our standards, but a completely delight.

for original post see http://gastronomerr.blogspot.com/2010/07/singapore-day-1.html

On our first night of our sg trip we came to Maxwell FC for dinner. We ordered items from different stalls for food, and decided to order drinks from this particular stall.

I first ordered a small soursop juice ($1) which was a sweet and slightly sour delight.

Next we tried a fresh lime juice ($1) which was more sour but also quite sweet. We both preferred this because it was more sour and was able to cut the fullness we felt from all the food we ate!

A suggestion would be to order a half-half of soursop and lime plus a squeeze of real lime (if they have) which would make for a superb drink!