Came here for lunch. They do a very affordable pancake set for someone who wants to have something savoury before digging into pancakes. I ordered the set that comes with sausages, salad, and potato mash. Honestly I think they could do better with the sausages but the shop focuses on pancakes so not complaining. Shop is not crowded even at peak lunchtime so great for personal space. Pancakes come with syrup which I poured generously all over the plate. Complimented well with the 80% cooked melt-in-your-mouth pancakes. Coffee was good too (a fan of black coffee). Although I felt the portion was a bit small at first, I actually found myself quite full after eating everything. Will come back for the pancakes and Japanese background music.

The  laksa gravy was thick and super flavourful, the thick meehoon was so smooth. They also sell  delicious prawn noodle. But i prefer their laksa. The young boss there also very friendly.  i'm  addicted to it because it is super yummy.

I’ve definitely seen the better days of laobeijing and it has definitely declined drastically over the last year. Conclusion: rude staff, lousy service, mediocre food We waited for an hour for our food to be served and the staff did not care one bit while all the other tables have finished their meal, we finally got our small portion food served. The big disappointment was the duck where they just slice the duck from the kitchen and threw the carcass out (without informing you where the rest of the duck you paid is going to the bin) where as other restaurants will serve the carcass as standard. Staff were very unhelpful, turns a blind eye and deaf ear to anything you ask for, and definitely did not do anything to help. Juts utterly disappointed by the service and the quality and quantity of food, will not recommend anyone to visit this restaurant to avoid disappointment

The BBQ meats were of good quality and I especially enjoyed the jjajangmyeon. We also ordered the Kimchi Jjigae is great for sharing. It is a tad pricey but the food is well worth. You should Book in advance or you’ll find yourself waiting in a long line!

Delicious food but sometimes long wait times unless you book in advance. I recommend booking one week before - to save time - eat at the counter instead of a table then you can cut the queue as many ppl are waiting for a table. Check out my full English below which was great but I only got a few small beans with it - not very English I will definitely be coming back on a regular basis as breakfast food is my favourite food. Oh one thing you might find inconvenient is having to order everything through your phone and adding all your cc details etc, its a bit of a pain but the service is generally speedy and good.

Khun-Yai is one of the stalls we always do not have the chance to eat whenever we are in Beauty World Food Center. Most of the time, its either they are sold out or they are already closed. 

The stall is managed by a team of 3, comprising of 2 ladies and a guy. The latter is seen mainly as the chef, cooking all the dishes while one of the ladies is managing the orders while the other lady in the kitchen is preparing the ingredients for the chef.Fluffy egg with crab sticks & sotong as seafood omelette, no "wow" factor but a good taste of home cook food.The yellow grains of pineapple rice was all ordinary to me until I saw slices of hot dog as part of the ingredient among the mix beans and pineapple chunks. Well, it's not a usual sight and I thought they do have their own style compared to other Thai Cuisine stalls we have in Singapore. Phad Thai is on a sweet side with hints of scrambled egg taste and as a whole, I'm quite happy with this dish for the prawns were fresh and not those processed ones. The portion was reasonable for the price that we are paying. The dish caught my sight as quite some customers ordered this. The Sotong was well battered and deep-fried to its crispy perfection and one thing to ponder about is that it doesn't look greasy.Dipped them into the given sweet and spicy sauce and its good to go!The green curry was creamy in its coconut milk and loaded with ingredients like chicken chunks, Thai Brinja, cut chilli and basil leaves. The spiciness level is mild for us Overall the taste of the food has nothing to shout about. However, if you are looking for a reasonable price Thai home cook food without much expectation, this will not be a bad choice. Base on my encounters, if you are heading down for their food, it will be better you can be earlier as once it gets sold out fast during peak hours.

https://www.umakemehungry.com/2020/10/choupinette.html

Hidden away in the Bukit Timah enclave, Choupinette been serving classic French dishes since 2002. When translated from French, "Choupinette" means "Sweetie Pie" in French.

The cafe also doubles up as a bakery where you can see lovely homemade loves displayed in the wooden baskets near the entrance.It was an impromptu breakfast arrangement on a Saturday morning and we did not make an advance reservation. We approached the cafe as walk-in customers. We were then told that they were fully booked till 11am and they will call us in 20 minutes time if there were empty seats.The menu items are rather limited and have no illustrations.The doughnut stick was said to be on the house, the reason being that they have kept us waiting. The Ema's Set is the basic set among all and only served until noon. This gives us a choice of croissant or pain au chocolate or sultana or small brioche or wholemeal mini-baguette with butter and jam. 

All sets on the menu are served with fruit juice and any coffee or hot tea or even hot chocolate. It quite out of the ordinary practise that they offer 2 glasses of drinks in a meal.The chocolate brioche is a perfect addition to a simple breakfast. The buns are pillowy soft and consist of chocolate.The set comes with a glass of fruit juice and we have cranberry and lime juice. These are not freshly squeezed juices and most probably some carton juices that can be bought off from the shelves.The Egg's Benedict's is a definite crowd-pleaser as almost each and every table did have one such similar-looking dish as their order. An a la carte order would have it cost at $19 but we have ordered in as a set and that comes with 2 drinks.

Choupinette has nailed it! The Egg's Benedict was perfectly done and well-executed with hollandaise sauce spread on both poached eggs.Besides just having eggs on toast with ham and hollandaise sauce, I'm actually quite impressed but how crispy the toast was. The texture was simply as good as munching on some biscuits.
Here comes our 2nd drink, a glass of hot cappuccino and a glass of ice chocolate.As an overall, service was ordinary and the cafe space is limited and hard to accommodate a large group. It will be advisable to do a reservation prior to going down to avoid disappointment.

If you hear of the Dim Sum in Bukit Batok near the swimming pool, Lai Kee Poa Tin, you got to try out the Fried Prawn Noodle Stall there too. The Neighbourwok is located in the same coffee shop and selling 2 kinds of food, namely, Fried Prawn Mee and Satay. They have been operating for a few months since 28th June 2020.Although they are relatively new in the neighbourhood, they are actually one of the best Fried Prawn Noodles in the district. The noodles were flavourful enough with "Wok Hei" taste and subtle sweet egg taste. Even though pork lards were being used in the process, the noodles were neither greasy nor "gelat". From strands of noodles to the thin strips of pork belly meat, they are generally well accentuated with the prawn broth. On a side note, their homemade Chilli had complimented the dish very well. The key components in a good plate of Fried Prawn Noodle consist of fresh prawns, pork lards bits, sotong, rich prawn broth, yellow noodles with thick white bee hoon, chilli as well as lime. 

On the other hand, the texture of the noodles is well kept in its shape, being still springy, unlike other places, you may find them already turning soggy when it is served to us. There are 3 types of meat to choose from, Chicken, Pork and Mutton. The cost of a per stick of Mutton Satay is $0.80 each while the rest costs $0.70 each. Satays are skewed to perfection, accompanied by aromatic chunky peanut sauce. To elaborate, the meat was thoroughly cooked, especially for Mutton, most places that we ate, the mutton satay was quite tough, dried and gamy. The Neighbourwok had actually done a good job by providing such satisfying satay.

PGFN refers to Pandan Gardens Fishball Noodles. It was founded on 1st March 1982 by a couple, Mr and Mrs Seow. Till now, the business has gone through 3 generations of the customer at their original coffeeshop at Pandan Gardens. If you do not know, PGFN is serving Laksa as well as Fishball Noodles at one of the corners in the coffee shop and they have a few branches throughout the years. 

To name it, their Flag Ship stall is actually located in Keat Hong CC, operating 24 hours since 15th April 2017 with a casual and affordable air-conditioned environment. Other branches are located in Punggol and Bukit Batok West.Signature Fishball Minced Meat Noodles come with a mixture of fish dumpling, minced meat, slices of fish cake and fishball. Comparing this Signature Fishball Minced Meat Noodle to the popular chains of fishball noodles that
I had, the taste cannot get any worse. It's still packed with a full of Asian taste, or rather a staple dish that we normally seen here in Singapore.We preferred to explore something more than just fishball noodles and had the mushroom minced meat noodle. Mushrooms were well braised and definitely the meatballs together with minced meat sums up an average bowl of noodle.The taste was inviting, nothing to complain about.Fish cakes were our side orders and really complemented well with our bowls of noodles.Personally, I find that the standard of fishball noodle won't lose out to any popular fishball noodles franchises/branches/chains in Singapore. 

PGFN refers to Pandan Gardens Fishball Noodles. It was founded on 1st March 1982 by a couple, Mr and Mrs Seow. Till now, the business has gone through 3 generations of the customer at their original coffeeshop at Pandan Gardens. If you do not know, PGFN is serving Laksa as well as Fishball Noodles at one of the corners in the coffee shop and they have a few branches throughout the years. 

To name it, their Flag Ship stall is actually located in Keat Hong CC, operating 24 hours since 15th April 2017 with a casual and affordable air-conditioned environment. Other branches are located in Punggol and Bukit Batok West.Signature Fishball Minced Meat Noodles come with a mixture of fish dumpling, minced meat, slices of fish cake and fishball. Comparing this Signature Fishball Minced Meat Noodle to the popular chains of fishball noodles that
I had, the taste cannot get any worse. It's still packed with a full of Asian taste, or rather a staple dish that we normally seen here in Singapore.We preferred to explore something more than just fishball noodles and had the mushroom minced meat noodle. Mushrooms were well braised and definitely the meatballs together with minced meat sums up an average bowl of noodle.The taste was inviting, nothing to complain about.Fish cakes were our side orders and really complemented well with our bowls of noodles.Personally, I find that the standard of fishball noodle won't lose out to any popular fishball noodles franchises/branches/chains in Singapore. 

Many have raved about this hidden gem located in Bukit Batok and it seems that there is no reason for me to give it a miss. I first came to know of Lao Cai's Curry which is located just adjacent to Mian Wang's stall, serving delicious curry rice braised pork, salted calamari rings etc, similar to the ingredients of Mian Wang. These two stalls are affiliated and running under the same family. Hokkien Mee was out of my expectation, not the usual plate of noodle that comes with a heady prawn stock taste. On the contrary, it consists of its own unique style. Expect a good plate of wet and slightly thick gravy/stock that served with little hints of "Wok Hei". The portion is reasonable with ingredients like prawns and squid. Substantial of eggs were used to give the noodles sweet flavours. Other ingredients are pretty standard, that includes squid, pork and prawns. Mian Wang is generous with the crispy fried pork lard and served it by the side of every plate of Hokkien Mee. Unlike the traditional Hokkien Mee stall, Mian Wang gives the traditional dish a twist in its menu. What a weird combination of having my favourites dishes within a plate! The thought of pairing the moist and wet noodles with deep-fried crispy Calamari just did not come across my mind. To my surprise, they have tucked the piping hot fried Salted Egg Calamari by the side of the plate separated by the leafy lettuce green and away from the luscious noodles, thus the taste does not interfere with one another. Salted Egg Calamari was filled in savoury salted egg sauce over its thinly fried coated batter, not only that the Calamari ring was thick and worth it. Initially, I was quite hesitant to order this but in the end, I still went ahead and ordered it. At the first taste of the fiery red meat, I was like Oh my god! If you love those sweet savoury sauce over your Char Siew Meat, you will totally love this with the tender and soft braised pork. It has reminded me of a homely taste. If you are in a mood for Hokkien Mee with a twist, you may want to pay a visit to Mian Wang 1971 and try out their different types of Hokkien Mee. 

Just a day ago, one of my friends randomly forwarded me a video of this Lor Mee stall, asking me to try it out in Bukit Merah View Hawker Centre. She has also advised me not to go in during the weekends morning as the queue will be rather long but too bad as the week is already nearing weekends, lo and behold, the queue was indeed snaky long. It took about 20 minutes before we get to order our food. Let us check out the reason for the queue now. The regular bowl of Lor Mee is inexpensive and reasonably priced at $3. The portion may seem not enough for some but I find it just right. I have everything all in and that includes the coriander, minced garlic as well as chilli. Ingredients that made up the bowl of Lor Mee is nothing fanciful but rather ordinary. They are slices of Ngoh Hiong, fish cakes, Lor Bak and crispy bits, adding some crunch to our food. The Lor (gravy) is not starchy and is more on a lighter taste, in which it does not make the meal too "gelat" towards the end.Dining with a guy that has a greater appetite, the order comes with additional ingredients and noodles priced at $4.50. You can order solely with yellow noodles or a good mixture of noodles with Bee Hoon.Overall, if you prefer a lighter and simpler taste in Lor Mee, this will be your take! As for me, I have no preference of heavy taste in gravy or even the lighter taste, I find that both have their own special taste. 

If you hear of the Pie chain, Don your personal pie club in the malls, you might find this Cze Char joint in Toa Payoh rather familiar with its logo. I used to visit the stall in China Square many years back, introduced by my ex-colleague, enjoying both pies and their Signature Crab Beehoon Soup. Back then, the business had left me kind of impressed by their delicious Crab Beehoon Soup and the combination of pie business. Their Signature Crab Beehoon Soup is the first thing that I looked out in the menu. This signature dish is listed as one of the top 25 Crab Beehoon Soup in Singapore. The taste was distinct that till now I vividly remember that the hearty broth was different from the usual Cze Char Stall Crab Beehoon Soup taste. I noticed that Mr Don Lim, the owner was at one corner of the open kitchen preparing pots by pots of delicious Signature Crab Beehoon soup one by one.  The broth was milky white with ingredients like Chinese rice wine, large slices of ginger, evaporated milk, Angelica Root (aka Dang Gui "当归"), milk cabbage, long chunks of yam as well as plump Sri Lankan Crab accompanied by thick rice vermicelli noodles topped with my favourite parsley. The price ranges from $30 to $70 and we decided to order $40 for 2 pax. Overall the crab bee hoon gives an exclusive herbal note that I believe no other place catered to such taste.  The kitchen was rather busy on a Saturday evening and perhaps that was why our dish came to our table when we are almost finishing our main dish.  Realizing that many of the tables do have such similar dish on their table, we could not help it but order one ourselves. The Tofu was generously cover with cereal, fragrant and crispy on the outside with a vast difference of texture as you bite down into the soft silky tofu.  On a side note, I love their chilli, it tasted tangy with spiciness.  Here are our drink and the homemade ice lemon tea was kind of different with a layer of foam topped the glass. If you are craving for some pies, you can also bring them back after your meal. Don's Personal Pie maintained its flakiness on its crust. I had the Signature Chicken Pie and totally enjoyed the fragrance. The pie was built up with 2 portions, the "bowl" and a cover. I took out the cover easily and saw half a boiled egg was in it. The ingredients were obvious, making up of carrot, potato, minced chicken and peas with hints of white peppery taste. https://www.umakemehungry.com/2020/09/dons-pie-cake-signature-crab.html

https://www.umakemehungry.com/2020/09/mian-wang-1971.html

Many have raved about this hidden gem located in Bukit Batok and it seems that there is no reason for me to give it a miss. I first came to know of Lao Cai's Curry which is located just adjacent to Mian Wang's stall, serving delicious curry rice braised pork, salted calamari rings etc, similar to the ingredients of Mian Wang. These two stalls are affiliated and running under the same family. Hokkien Mee was out of my expectation, not the usual plate of noodle that comes with a heady prawn stock taste. On the contrary, it consists of its own unique style. Expect a good plate of wet and slightly thick gravy/stock that served with little hints of "Wok Hei". The portion is reasonable with ingredients like prawns and squid. Substantial of eggs were used to give the noodles sweet flavours. Other ingredients are pretty standard, that includes squid, pork and prawns. Mian Wang is generous with the crispy fried pork lard and served it by the side of every plate of Hokkien Mee. Unlike the traditional Hokkien Mee stall, Mian Wang gives the traditional dish a twist in its menu. What a weird combination of having my favourites dishes within a plate! The thought of pairing the moist and wet noodles with deep-fried crispy Calamari just did not come across my mind. To my surprise, they have tucked the piping hot fried Salted Egg Calamari by the side of the plate separated by the leafy lettuce green and away from the luscious noodles, thus the taste does not interfere with one another. Salted Egg Calamari was filled in savoury salted egg sauce over its thinly fried coated batter, not only that the Calamari ring was thick and worth it. Initially, I was quite hesitant to order this but in the end, I still went ahead and ordered it. At the first taste of the fiery red meat, I was like Oh my god! If you love those sweet savoury sauce over your Char Siew Meat, you will totally love this with the tender and soft braised pork. It has reminded me of a homely taste. If you are in a mood for Hokkien Mee with a twist, you may want to pay a visit to Mian Wang 1971 and try out their different types of Hokkien Mee. 

https://www.umakemehungry.com/2020/09/fish-soup.html

We came across this Teochew Fish Soup stall while searching in the vicinity for simple food after running our errands. The queue lining in from of the stall surprised us even though it was around 5 sharp in the evening. Without further ado, we joined the queue without thinking much about taking a look at other stalls around.We ordered the Red Grouper Fish Soup and I'm kind of alarmed by the plainness from the taste of the soup. The taste of the soup was indeed very simple, bland and without too much of sweet flavourings that we often get from fish soup stall. However, there was a little hint of sole fish taste from the soup. Red Grouper fish was fresh and cooked together with beancurd skin and bitter gourdMinced Meat Fish Soup is an additional item on top of their menu printed on the signboard. I must agree that their fish soup is clear, simple and straight forward with standard ingredients like tofu, vegetables, sliced fish and minced pork meat.

The thickness of the cut from the sliced fish is relatively thick and acceptable. With the minced meat added to the soup, I find that the soup is a little more robust than the Red Grouper Fish Soup. I learnt that it was a crowd-pleaser perhaps due to the simplicity in the preparation of the Teochew fish soup. Instead of loading soup with MSG, they have chosen a healthier and natural way for consumers by offering a natural taste from the fish.  The freshness and quality of the fish are of no doubt, its definitely worth the money paid for and that has explained the length of the queue.

https://www.umakemehungry.com/2020/09/fish-soup.html