This hokkien mee is served pretty wet with lots of the stock soup. I thought the level of wetness is just right. The stock is sweet which makes the noodle delicious. The ingredients in the noodle consists of prawns and squid. The seafood are fresh and sweet. This is a delicious meal but I find the serving a little small.

This is by far the best Bak Ku Teh I had in Singapore so far. It is always crowded during meal times so to avoid the crowd better be there slightly earlier. The soup base is the white kind and cooked with lots of pepper. One can definitely feel that the stomach is warm after eating. A small bowl of bak ku teh comes with 3 pork ribs and there is unlimited refill to the soup. The pork rib is soft and tender. The soup is very addictive and I can easily refill three to four times. Apart from the bak ku teh, there are other nice side dishes that can be ordered. We ordered you tiao and large intestines to go with it. The intestine is well cooked because if not prepared well there will be a weird stench. The you tiao is pretty crispy too. Go give it a try if you haven’t done so.

Cheng Teng is a good dessert to have given Singapore hot weather. The ingredients in Cheng Teng is known to have a cooling effect as known in TCM. There are quite a lot of ingredients such as dried longgan, barley, lotus seed and Pang Da Hai. The sweetness of the soup comes from the dried longgan and brown rock sugar. There is also the hot version for those who would like.

This stall serves Fillipino food and decided to give it a try after being recommended by a Fillipino friend. I ordered the Queen Tapa which is sweet and spicy grilled beef. On top of that, the meal comes with an egg and some salad. The beef is soft and extremely fragrant as it is well marinated. Grilling of the beef infuse the marination into the meat. The only problem with this meal is the small serving of beef.

By the look of the bright orange laksa gravy and the coconut milk aroma, it is enough to tempt you to this delightful and sinful meal. The laksa noodles are springy, coupled with the spicy chilli paste and fragrant laksa leaves in the broth certainly fits the bill for a good lunch. The laksa has lots of “tau pok” and fishcake which adds much flavours and texture to the laksa.