外子喜歡吃雞肉，尤其是白切雞及豉油雞，所以每次到訪星加坡，必定吃幾頓雞飯。那天我們往牛車水遊客區逛逛，參觀莊嚴宏偉的佛牙寺，遊畢已近中午，便到鄰近Maxwell Food Centre 內的天天海南雞吃午飯。 我們要了一隻海南雞，大約港幣一百四十元左右，很平宜，大大隻，皮爽肉滑，半浸在湯汁裏，這樣可令雞肉保持潤滑。不過我個人卻較喜歡港式海南雞，乾爽有雞味。我們另要一碟蒜蓉白菜仔及一碟尤魚芽菜，一般貨色，平實製作。結果最令人欣賞的卻是那碗油飯，飯粒玲瓏飽滿彈牙，微微滲出椰油香味，好吃！

星加坡的親友帶我們遊覽著名的Fort Canning Park，這裏曾是軍事地堡，很有歷史價值，且到處樹影婆娑好遮陰，是一個旅遊好景點。遊罷公園，我們沿大路步行回牛車水，途經Clarke Quay，見到松發招牌，受不住美味肉骨茶的誘惑，決定前往歎個下午茶。時近黃昏，人客不多，我們可隨意選擇座位，店員也特別好招呼。我們三人要了一個特級龍骨湯、一個排骨肉骨茶及一個豬腰湯，樣樣美味，肉骨脂香滿溢，軟腍但不失嚼勁，龍骨肉的質感比普通排骨較嫰滑。豬腰鮮甜爽滑，絶無腥壓味。所有都是同一豬骨湯底，清鮮微辣，滿滿胡椒香味。湯可以無限添加，我們坐在那裡，望著河上來來往往的觀光船，飲湯作為下午茶，很有風味。

往星加坡探親期間，曾陪伴親人往Mount Elizabeth Novena Hospital 覆診，完畢後她帶我們到附近吃威利大蝦麵。店是由兩舖位合併，可坐五、六十人，佈置平實簡單。我們去到是中午，人頗多，我們要了一碟炸豆腐及一碟芽菜，並各自叫了一碗中粉麵，包括一碗大蝦河粉、一碗大蝦豬肝麵及一碗大蝦豬肝河粉，每碗約港幣六十元，湯底很清甜，有蝦鮮味，蝦開邊，不算很大，但新鮮彈牙，有蝦膏，豬肝剛剛熟，軟而爽口，整體感覺不錯。 泰式炸豆付 — 金黃豆腐粒皮脆內軟，上面鋪上炸香蒜蓉和芫茜碎，再淋上泰式酸辣醬，惹味可口。 油芽菜 — 清新爽口，醬汁鹹淡適中，很好。

訪星加坡期間，親戚帶我們到中峇魯熟食中心覓食，「許兄弟豬雜湯」是那裏一間著名食店，恰巧外子最喜歡此食物，在香港也層次光顧皇后街市熟食中心某店。豬雜湯是潮式食品，低本心機菜式，新鮮豬雜要澈底清洗、啤水、刮脂、粗鹽洗、沖水、出水後再熬煮兩、三小時。 那天中午去到店前，已見長長人龍，我們排隊等了二十分鐘左右才買到，買了兩碗，每碗約港幣三十元。坐下呷了一口湯，無比清甜，完全不帶半點豬雜腥味，湯內有數塊豬腸、豬肝、豬腰、豬心，數片瘦肉片及兩粒肉丸，樣樣鮮甜軟腍，非常好味，還有幾片綠色鹹酸菜配搭，更添風味。吃完一碗再排隊買多一碗分吃，美食當前，顧不了年紀大要注意飲食健康了。😄😄

訪星加坡期間，親戚請我們到牛車水的紅星酒家吃晚飯，他們説這是一間歷史悠久的老酒家，他們小時候能到這裡飲茶吃飯已是一個很珍貴、很難得的節目。 酒家位於珍珠坊鄰近的HDB七樓，由店門口至店內裝潢佈置、員工制服等等都令人感到香港七、八十年代酒家的氣派。這裏的點心一向出名，既保留港式點心的味道，又再加上東南亞食物的特色。兩位始祖廚師屢獲嘉獎，根說現在新春流行之「風生水起」撈起菜式也是源自這酒家。 當晚，親戚叫了五個餸菜，大大碟，份量十足，另加四碗白米飯，吃完我們六人已飽到捧著肚子，結果要打包攞走。 五福臨門燒味拼盆 — 燒味包括叉燒、燒肉、海蜇、油雞及燒鵝，樣樣好吃，汁靚味美，應脆就脆，應爽就爽，肥膩適中，就連碟底的五香豆，大家都搶著吃。 肉碎四季豆 — 四季豆青翠爽口，醬汁香濃微甜，拌著白飯吃，味道一流。 雀巢腰果蝦仁 — 蝦仁鮮甜，腰果香脆，配以紅蘿蔔粒、馬蹄粒、西芹粒等等拌炒，以炸香了的芋蓉雀巢盛載，碟底鋪了脆口白式米粉，賣相極靚。 羅漢齋 — 食材齊全，醬汁清甜。 甜酸炸魚塊 — 魚塊是龍利柳薄切蘸粉漿炸至金黃，外脆內軟，配搭酸酸甜甜自家調製醬汁，惹味可口。

到星加坡旅遊，其中一様不容錯過的食品就是水粿。這本來是廣東潮汕一帶的傳統小吃，用粘米粉及少許麵粉加水混合成米漿，再蒸煮成的米糕，吃時加些菜脯碎及醬汁。在星加坡很多熟食中心都買得到。其中以中峇魯市場內的楗柏水粿最著名。這裏的水粿軟韌適中，有咬勁，但出色的還是他們的特製醬汁，這也是他們出類拔萃致勝的關鍵。醬汁是用蒜蓉、乾蔥蓉、蝦米、辣椒、菜脯粒及醬油熬煮而成，又香又辣又鮮，搭無味的水粿，簡直是絕配，一吃難忘，再吃上癮。我每次到星加坡探親，都會到這裏覓食，價錢又不貴，大約港幣三元一個，吃五、六個已是一餐飯了。

記得第一次吃羊肉湯是在北京，當時是冬天，天寒地凍，很多小店賣羊肉湯，我們也坐下嚐鮮，吃完全身溫暖，至今印象深刻。 今次來星加坡探親，某天中午往親戚公司附近，與他在食物大牌檔中心吃午飯。他極力推薦柴船頭羊肉湯。大熱天吃，怕燥熱，有些猶豫，但敵不過他的誠意，拉拉扯扯到檔口，但見長長一條人龍，兩個師傅忙到滿頭大汗，我們立即排隊買了兩碗，每碗連白飯加幣六元。坐下嚐了一口湯，很有驚喜，濃郁清甜，沒半點羶味，羊肉切薄塊，軟腍恰恰好，肉香迷人，沒有羶味也不肥膩，肉質比牛腩更嫩滑。湯面撒了翠綠香葉，更惹味。很想再來一碗，但始終天熱，不易過補，就此打住，繼續往其他檔口覓食。

Our list of Fish Steamboat places are limited till we explored another place here in North Bridge Road. Nan Hwa Chong Fish Head Steamboat Corner adopt the use of charcoal instead of the ususal gas can operated steamboat pot. It is said that the use of charcoal to fire up the broth gave a smoky flavour and an even heat distribution to the broth itself.

Location is rather prominent as it is located at the traffic junction. However, one thing that one might be worrying if driving would be the parking spaces.

Not long after we settled down, we notice the constant stream of patrons walking into the shop. Everyone who walks in were promptly attended by the server. Most who came in had already made reservation via phone call before hand and they were directed to the air conditioned corner of Nan Hwa Chong.

Seeing this station as the toughest job of all standing in front of the flames ensuring that the charcoal are evenly burn and stuffing them into the every steamboat that comes out from the kitchen.

 Supposed to be their recommended egg dish, however we got it served with the middle part burnt. Nevertheless the texture still remains fluffy and taste ordinary with a handful of oysters.

The plate of stirred fried broccoli is my kind of home cook dishes. The light taste of broccoli greens is cooked with carrots, ginger and button mushrooms with minced garlic.
We had chosen the grouper fishboat. The grouper fish comes from the sea-bass family.It is low in fat and cholesterol with firm texture and mild flavour. A healthy choice that does not compromise in taste. Three other types of fish offered will be Pomfret, Song Fish Head and Snapper Fish.

Ingredients include fish, vegetables, seaweed, fried taro, flat fish, white cabbage and grouper fish. Soup is rich and sweet.

While the cloudy soup may be made up by the yam, unlike other places they were done by adding milk to it. If you are wondering about the familiar taste in the stock, its the generous portions of flat fish added to the soup that gave a different taste to it.

Not only that the fried yam added had also elevated the soup taste.

Simply love dabbing the fish meat into this sweet sour and spicy chilli.

 If you love traditional fish steamboat with charcoal, Nan Hwa Chong Fish-Head is a very good choice. Not only that, they do have a variety of Cze Char Dishes in the menu for selection too.

https://www.umakemehungry.com/2018/08/nan-hwa-chong-fish-head-steamboat-corner.html

My family and I used to patronise the place very frequently, as we enjoy their mango fish & chicken wings. But lately, food standard has drop drastically. Mango fish served with few strips of mango, veggie is oily, hot plate tofu are served without hot plate, fried egg are burnt... Count your luck that the chef is in a better mood if you ever want to visit the place.

Recently I have brought my mother to lunch at the restaurant which was located by the pool side. There was indoor air con and outdoor alfresco dining. We decided on indoor as it was pretty hot that day. We were showed to a table with a nice view of the pool. Although it was week day, it was quite a crowd at the pool. There was lunch set (S$38++/2 course, S$46++/3 course, S$54++/4 course)  for week day. After placing our order, we were served water, crusty bread and butter. The bread was soft and pillowy.Orecchiette alla Norcina
Signature Umbria's pork sausage ragout, spinach, pecorino
Although simple looking, it was quite tasty.Risotto
Special selection Acquerello rice, mushroom ragout, truffle scent
It smell quite nice when served. The rice was savoury and well cooked.
Barramundi
Seared Barramundi fillet
Crustacean soup, sautéed vegetables
The fish was firm and juicy. Pollo
Organic chicken roulade, charred kale, pearl onion mustard seed and mushroom ragout
The meat was quite tender. Quite a heavy serving. Panna Cotta
Vanilla panna cotta, berry coulis, berry sponge
The custard was smooth and milky, without too sweet.

We ended the meal with coffee.

For a quiet week day, the restaurant attracted quite fair bit of crowd for lunch.

Worst steak ever. Don’t come here if you don’t want to get disappointed. We ordered porterhouse steak and it was already cold by the time it’s served. The mushroom sauce that came with it was already bad and sour. We asked for it to be replaced but they didn’t come back to with the new sauce at all. Service is not that good either.