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.

Decided to drop by for dinner using 1-for-1 Burpple Beyond membership. As I have made reservation for 2 online, we were told that counter seats by the window were our after making our order at the counter. PATTY MELT (S$17+) beef patty, caramelized onions, cheddar cheese, PBD sauce, pickles, rye The patty was pretty moist and juicy. TURKEY CLASSIC (S$16+) house brined & sous-vided turkey breast, bacon, tomato, lettuce, mayo, honey mustard vinaigrette, mustard aioli It looked like processed meat cold sandwich but it was pretty filling and moist. PB&J (S$8+) crunchy peanut butter, mixed berry jam, cornflake crusted milk & chocolate bread It was quite rich and it got quite jelat halfway for my half toast. Like the crispy cornflake crust. Better share with others.

新加坡美食之旅 - 肉骨茶篇

這間發傳人肉骨茶(香港稱發起人肉骨茶)，是新加坡境內較有名氣去吃肉骨茶店舖之一。它位於Rangoon Road, 於Farrer Park 地鐵站A出口步行約6分鐘就到了， 算是方便。餐廳四週都貼滿了中港台明星與老闆娘的合照，可以見到名氣十分強。 餐廳提供兩款不同肉骨茶(分別是人氣肉骨茶和發傳人肉骨茶)，我各點了一份，並點了名叫小食五香。兩款肉骨茶最主要的不同之處就是凈肉和肉連骨。 我認為肉連骨那款較好，因為肉相對較嫰，而我個人喜歡亦比較喜歡吃骨。 我個人認為這間店舖名氣有點過大，雖然是好吃，但並非非試不可。我嘗過其他肉骨茶店舖，某些都有此水凖。如果未嘗試過肉骨茶可以一試，如果嘗試過其他就隨你喜歡。

Singapore Food Tour - Bak Kut Teh

This legendary Bak Kut Teh is one of the more restaurants in Singapore to eat Bak Kut Teh. It is located on Rangoon Road, about 6 minutes walk from Exit A of Farrer Park MRT station. So it is convenient. The restaurant is surrounded by photos of Chinese and Hong Kong stars. The restaurant offers two different Bak Kut Teh (both popular Bak Kut Teh and Legendary Bak Kut Teh). I ordered one each and ordered a snack called Ngoh Hiang. The main difference between the two Bak Kut Teh is with / without bones. I think with bone is better, because the meat is relatively tender. And I personally like it and prefer to eat with bone. I personally think that the name of this shop is a bit over famous. Although it is delicious, it is not the one you must try. I have tasted other Bak Kut Teh shops, some of which have this taste. If you haven't tried Bak Kut Teh, you can try it. If you try anything else, you decide on your own.

The restaurant served serve Taiwanese-inspired dishes at mainly $5, and $10, plus a couple at $15 and $25. Recently the restaurant extended its operating hours to cater to supper crowd during the weekends.Black Fungus | Dashi Ponzu (S$5)
cold black fungus marinated with dashi ponzu dressing
Quite crunchy and refreshing.Chicken Hearts | Fried Ginger (S$5)
soy glazed chicken hearts, fried ginger
Tender and well braised.Corn | Hoisin Mayonnaise (S$5)
charred sweet corn served with hoisin mayonnaise
It may looked simple, but the corn was sweet and juicy without overpowering by the sauce on top.

Dough Fritters | Minced Pork | Haus Saus (S$5)
Interesting topped with dough fritters on top, although wished that the minced pork could cook finer.

Golden Frog Legs | Haus Chilli Mayo (S$5)
The legs were savoury and tender on its own. With the sauce, it packed a punch.Golden King Mushroom | Plum Powder (S$5)
Quite an addictive snack to munch on with its savoury taste.Braised Duck | Taw Kwa | Egg (S$10)
Tender meat although quite boney to eat. The bean curd was kind too strong in the spice taste.Braised Pig Intestines | Fresh Garlic (S$10)
braised large intestines, haus saus, freshly grated garlic
The innards was tender without any offensive taste.

Burnt Chilli Chicken (S$10)
charred chicken thigh cooked with loads of chilli
Tender juicy meat which packed a punch.Crispy Duck Leg (S$10)
It looked dried but the meat turned out to be quite tender.

Lu Rou (S$10)
braised pork belly in special haus saus
Tender well flavoured although could further more tender. Oyster Omelette | Lard (S$10)
Not the usually local style or the Taiwanese style. Packed a kind of meaty texture maybe due to the usage of lard.Pork Chop (S$10)
It was served cut up into pieces for easy handling. Quite tender and juicy.

Accompanied with

Shiny Rice (S$0.50)
rice drizzled with lard and garlic oil
Quite flavoured although wished that it was served with minced spring onion and ginger paste which would enhance the flavour more.

Sweet Potato Congee (S$3)
The porridge was made with dashi broth, which tasted so delicious on its own.

For dessert, there was only one item on the menu which was Red Tea Jelly | Pearls | Cream (S$5)
red tea jelly, tapioca pearls, cream
It was like a reconstructed version of Taiwanese bubble milk tea.

The buffet restaurant was well known for its Penang buffet since the 1970s. For a weekday night, the place was packed with customers. Besides the penang fare, one could also find cold seafood such as crayfish, cooked prawns and mussels on ice. Can't help noticing that everyone just went straight for Tow Kwa Pok. The moment one opened the cover, it smelt so mouth watering. Stuffed with minced pork and vegetables, topped with brown sauce and chilli sauce, it was so delicious. We were lucky to get a plate of freshly fried Char Kway Teow which one could taste the wok hei in it. Remember to help yourself the crispy pork lards. Accompanied the meal with Teh Tarik which tasted not bad at first but felt watered down after having the heavy stuffs. The manager said said that the restaurant used to served Teh Halia (Ginger Tea) but replaced it with Teh Tarik after feedback from customers. There was a number of live stations for Hokkien Mee Thng, Penang Laksa, Kway Teow Thng, Ark Thui Mee Sua Thng, Kueh Pie Tee, Popiah, and Ban Chang Kueh. The broth for the Hokkien Mee Thng was quite rich and flavourful. The Penang Laksa was not bad but the broth was not spicy and sour enough for local Penang taste. The Ban Chang Kueh was light and crispy even after left on the table for quite sometimes. It was made freshly by an old auntie who looked old enough to be my grandma. There was also rare local dishes such as Char Moey and Nasi Ulam which were rare to find these days, but the porridge was lacking of wok hei taste, while the other latter was kind of bland. The Pig Stomach Soup was full bodied and peppery without offending smell or taste from the meat. For dessert, the freshly scooped Tau Huay with Gula Melaka was smooth with kind of an old school feel. The Apom Bokwa was soft and went quite well with the banana sauce. The assorted kuehs such as Kueh Dadar, Kueh Bengkah, Pulut Tai Tai (served with Kaya), Kueh Talam, Abuk-Abuk, Kueh Lapis, Ang Ku Kueh (Tau Sa), and Rice Bengkah  were cut into small pieces. Soft and yummy.

Second visit to Singapore, but first time to Dempsey. My friend is vegetarian, so we were searching a restaurant that serves vegetarian menu. Thanks to their lovely staff and clear menu, we found it right away. Indoor dining area. Comfortable & Relaxing.
Outdoor dining area.  Feel the Greek vibe. We ordered fries as side dish. Crispy, Hot and fresh. Well-seasoned with salt and some parsley (if I didn't get that wrong) on top.  My friend ordered her vegetarian dish (I guess it's roast veggies and potatoes, which my dish had some as well). Looks good at least... My friend only said it's yummy  Lamb. Perfectly-cooked, well-seasoned, not as greasy as I assumed it would be.