It's really nice, very big plate and a lot of seafood inside, got sotong, fish, clam, some vegetables and the most important part is it's not expensive, affordable for amy one but..careful, one person really can't finish, luckily I got friends help me to share share, tasty..must try, good, thumbs up and keep it up

The rice is very nice. Rich with the pandan taste and soft to bite. The chicken is cold tho. I don't really like that, but my other family members love it. Warm rice and cold chicken, tho the taste is nice but not my 'plate of chicken rice tho' haha

extraordinary cooking skills with fresh seafood and great customer serviceit's wonderful experience to have dinner there!

聖誕同阿仔去聖淘沙玩，住shangri-la主要係食buffet，但係今日冇乜戰鬥力，去咗呢間Trapizza 到食pizza。點知份量多到得人驚 前菜送三條包，原封不動冇郁過。 呢一個海鮮沙律，超級好味，仲好大碟 炸芝士條又係超級多，搬埋有新鮮蕃茄煮成嘅蕃茄肉，配埋墨西哥片，成碟食晒！ 海鮮意粉，非常多海鮮🦞 菠蘿火腿芝士薄餅，一般啦，酒店出品嘅質素 自家出品嘅啤酒， 完全新加坡啤酒嘅作風，有啲苦，我自己就飲唔慣 阿仔食得好飽

Have been to muikee with my friends. I have order a treadfin belly congee, while my Friend have ordered the parrot fish belly which he saw the price is much cheaper and regretted. Reason was after I let him tried the treadfin he found that treadfin texture was smooth, sweet and softer which parrot fish is tough and tasteless. He now knows that never look at price and order as you can never get to eat what is really called good nice and best food as what Chinese said 一分钱一分货. If you want to eat what is called good nice and best just spend a bit more money if not might as well just go coffee shop or food court. Treadfin belly congee $18++ but it definitely worth than spending $11.80++ on parrot fish. One more thing which some youngsters do not know what is wok hei. Wok hei meaning means burn taste.

Ordered the truffle spaghetti, yakisoba, and a ramen. No truffle flavour at all but just taste like a simple spaghetti with cream sauce. The soba is burned and the vegetables is bitter. The one from Don Don Donki is even better than this. The taste of the ramen is so blank and texture of it is also below standard!

My husband and I cater all the time as we do not have the time to prepare food. We are not particular about which caterer we order from thus we usually try out different ones. We saw them at an expo event and had their laksa. It was really good thus we tried Four Seasons Catering for our daughter's 1st birthday.  The food was good especially the curry chicken. Too bad we didn't get to order the laksa again.. other dishes if I remember were the pear dumpling and ondeh ondeh cake which were really good too.
The sales rep was really patient despite asking many many questions prior to confirming. We had to change the time due to the availability of the venue and they accommodated quickly.

This buffet has in fact plentiful of yummy food items. I have visited to many buffets for the past years and most of them have some signature or highlighted items as a drawing point but the rest of the food are not up to standard or simply some cheapo stuff. But for this restaurant is somehow different from others. All the food are delicious!!!  The seafood are fresh also. Have already make another reservation for the upcoming christmas eve.  

前幾日翻新加坡跟家人團聚，也順便品嚐我熱愛的新加坡美食。每次翻去也衹是短短的幾天，所以我都會精心計算哪裡是我必去的 food centre。我建議香港人，如果你祇有幾天的時間逗留係新加坡，就一定要去 Maxwell Food Centre。因為那裡基本上已經集合了新加坡所有地道美食，價錢也合理，所以絕對不會出錯。可是如果你們是初到 maxwell food centre，要注意那裡正在進行大型的道路工程，而 maxwell food centre 正正就藏在工程的中間，所以你們一不留神可能會錯過。 在 maxwell food centre 你們會發现排隊最長的是天天雞飯，老實講，其他賣雞飯的攤檔也是十分可口的，不一定要花時間排隊吃他們家的。 我要特別推薦一間我吃了三十多年的福州蠔餅的小店美食，因為它小小的，卻風味十足。一個蠔餅賣新幣$2。裡面有豬肉碎，蝦仔和蠔仔。雖然餡料不是很飽滿的那一種，可是把它當零食來吃，也很過癮。不過一定要趁熱吃，不然就不好吃了。 一句話講晒，去新加坡就一定要去 maxwell food centre。

趁十月學校假期回新加坡吃吃喝喝，品嚐家鄉的美食，心中喜悅的感覺是筆墨可以形容的。香港也有魚片湯，可是風味也會因為地域的不同而多少有差別。我依然喜歡和習慣新加坡的食物，因為我們是多元文化國家，所以食物的選擇比較豐富。離開家鄉到香港工作已經八年了，雖然香港也有許多選擇，但人始終會心系家鄉的味道，所以不管漂流多麼遠，味蕾依然無法改變。我發现新加坡的消費慢慢逼近香港了，原本被一般平民百姓視為又經濟又美味的 hawker centre 美食，現在都大幅度加價了。不過我覺得如果來到新加坡就一定要去 hawker centre，因為食物是最好吃的。 這家黑白魚片湯一碗新幣六元，已經包括一碗白飯。湯裡面除了炸魚片，還有非油炸的魚片，所以才取名為黑白。湯頭不是清淡的那種，而是濃濃的蛋香味。因為店家會給很多湯，所以魚肉都沉在底下。我覺得這家魚片湯的特色是那一小蝶的辣椒醬，酸酸的，跟魚肉十分搭配。香港人好像只想到辣椒螃蟹，但是其實最好吃的食物是在 hawker centre。我覺得祇有融入當地人的生活才叫旅行。

The food provided was amazing and of high quality. We received many compliments concerning our choice of caterer. What stood out the most for us, other than the great taste, was the attitude of the team who were lead by the wonderful owner BEST NORTH INDIAN FOOD and perfect timing of our food service they  worked perfectly with our coordinator and ultimately played a major part in making our wedding day perfect. And especially butter chicken was really good .We will definitely be recommending SPICE GRILL to our families and friends. Thank you again SPICE GRILL. 

Yong Tau Foo is a dish, which can be ordered with soup or with a gravy in Singapore.

My colleague and me went to try this stall last afternoon 1.20 p.m.

Both of us liked the soup style of Yong Tau Foo serving by this stall because stall owner was generously served her fried onions.

Initially, I wanted to order Sesame Chicken + Rice, but the stall owner told us that this dish was not available. Hence, I had to order Curry Chicken + Rice.

After looking at the serving on Curry Chicken + Rice, I felt disappointed due to plain rice being served only because my expectation on them is to serve Curry Chicken with chicken rice.

一直尋尋覓覓了三十多年，想找尋我童年吃到過的釀豆腐。雖然在香港已經生活了八年，可是心裡依然牽掛新加坡的美食。香港也有釀豆腐，但味道無法比。正當我以為時代的變遷把我童年味道給抹去時，讓我重新遇見了它。這個客家釀豆腐在同一區有兩間，一間在 block 206，另一間在 block 124。這家店起源於 block 206，後來因為家庭紛爭而分道揚鑣。姐妹們離開 block 206後就在 block 124開了另一間。你們一定要去 block 124 這間吃，因為味道最正宗，而且姐妹們和員工都十分有禮貌。 一般的釀豆腐都是裹上魚肉，可是這裡的卻是裹上豬肉。她們家出名的釀豆腐是炸五香，炸肉圓和炸雲吞。真是好吃到沒朋友。她們的食材都是當场製作的 所以很新鮮。香港的朋友，如果你們去新加坡旅行，記得去品嚐地道的新加坡平民美食。

There was both indoor air con and outdoor alfresco dining by the river. As the weather was extremely hot, most preferred the cool indoor. The menu was in a newsletter style and quite worn out. Although there was a queue, it moved quite fast. There was free wifi with password written at the cashier counter which I did not notice until I make payment. Kagoshima-Style Braised Pork Cartilage in Fish Soup with Mixian 鹿兒島豬軟骨米線 (S$8.50++) The soft bones were very soft and the meat was well braised and fork tender. The broth was very flavourful without fishy taste, although it was more on the milky side. Crispy Bun with Condensed Milk 脆嘩奶油豬 (S$4++) Wish that it was served with knife so that it would be easier to eat. Instead one had to tear it apart with just fork and spoon. Would prefer it with more butter. Almond Milk with Egg White 生磨蛋白杏仁露 (S$7++) The drink was served hot. Not too sweet without any powdery texture which was usually found in almond drink in cafe.

Heard of Red Star restaurant for long but never try before, so happen friend invited lunch at this restaurant and immediately confirm I like the typical huge hall with their decoration, of course must order 'siewmai ' chee cheong fan, and the rest, taste are authentic and I will my family next visit I hope to try next Cantonese cuisine and share my opinion