https://www.umakemehungry.com/2018/09/kok-sen-coffeeshop-restaurant.html

Talking about quality Cze Char, there is always a queue outside Kok Sen Coffeeshop. They have been serving the usual Cze Char Dishes for about 50 years serving good dishes to family. They are one of those who have been listed under the Michelin Guide months ago.

If you are tourist and going to Kok Sen, be prepared that this is not a upscale Chinese restaurant but a typical Singapore Coffee Shop place. In the event that the restaurant may be full, you might be asked to dine in the backlane, just beside a small road.

If you have looked through the Menu, there were quite a number of noodles dishes with big prawns under the recommendation. However, we decided to go for plain bowls of rice at $0.70 per bowl to pair with our Cze Char Dishes.

One of the recommended dishes will be the Claypot Yong Tau Foo. It tasted special to me with special gravy and stuffing in the Yong Tau Foo. Stuffing consist of meat and seafood which stands out from the mainstream ones from YTF Stall and these married well with the sweet addictive gravy.

Sweet and Sour Pork was better than the average but not the best we had eaten. The general taste of sweet sourness was there and the meat of the pork was significant when we bite down the meat unlike some other places, we were short changed by replacing more fats that meat in the dish.

When asked what to order, their staff recommended us to their Sambal Deep Fried Fish Tail. It was the expensive of all our dishes ordered but we had no regrets ordering this for its taste was outstanding and more than our expectations.

The deep fried fish was fragrant. The spiciness neutralized with the sweetness of the fish tail and together with the thickness of the flesh, I would say the dish was very well executed. Besides Chilli, this Sambal dish was elevated with onions and even cut of pineapples.

They accept reservation for at least 6 pax. Though it is an old school Coffeeshop place, I am quite impressed by their efficiency in serving food. Not only that, prices are friendly if compared to the quality of food.

2 of us queued up just before the outlet was opened for business. Yet we were treated like invisible. The rude woman just waved and the staff showed the 3 of them to a table, bypassing us. When I proceed indoor to take the last table, the staff made us to take the outdoor table which was pretty hot given it was noon time and there was no fan blowing outside whereas indoor there's fans on. Reason given that we were 2 persons, whereas the other groups got 3 persons. What kind of treatment was this!
Yet when I was paying I could spot guys of 2 taking the tables for 4 indoor.
Bad experience!
Don't come here for small groups!

I had always wanted to try this restaurant but found it was too expensive. Finally when one saw that it was having 1-for-1 using Burpple Beyond membership, I grab the offer. The restaurant was located along a row of shophouses. The dine in area was rather limited on the first floor with 2 tables of 4, 2 tables of 2 and some counter seats. On a weekday night, there was only a family of 3 dining in besides us. THE LOBSTER ROLL (S$58++) Served with Chef’s Salad, Straight-cut Fries, Garlic Butter Sauce Ordered the Classic version. Also available in Nonya Chilli and Wasabi versions. The bun was soft and buttery, packed with chucky meat. Added the buttery sauce for extra kick. CANTONESE STYLE STEAMED LOBSTER (S$58++) Live Whole Lobster steamed on a bed of glass vermicelli in House-made soy sauce, finished with ginger, spring onion, Chinese parsley Served with Fragrant Jasmine Rice The glass noodle soaked up the flavours, and was very flavourful by itself. The meat was juicy, although needed some works to remove the meat from the shell. There was Seafood Fork, Nut Crackers, although one would much prefer a pair of Kitchen Shears too for the knuckles. Accompanied with Chocolate milkshake (S$12++) and Oreo milkshake (S$12++). Very filling for 2.

今次來星加坡短短數日，但肉骨茶就已經吃過3次！三間都各有特色，但最喜歡的，還是要選這間位於聖淘沙島環球影城旁的馬來西亞村食堂內的巴生肉骨茶！ 地點真的很方便，我們在環球影城玩了一個上午，行出來不過10分鐘就到！ 很快搵到位，立即叫了四個肉骨茶套餐，雖然是快餐，但湯底一點也不馬虎，很濃烈的秘製藥材味，小朋友們很喜歡，飲到最後一滴也不剩！肉又很淋，再沾一點辣豉油吃，美味極了。 如果去環球影城玩，不妨過去試試，真的好味！

胡椒蟹是去星加坡旅行必定要試的一道菜式！問了多位的士司機，一致推介無招牌，我們就去試了，試完真係無後悔！ 一家四口，叫了一個四人套餐，有無招牌拼盆、胡椒蟹、海皇翅、麥皮蝦、伊麵，最後還有是日甜品。 先講主角胡椒蟹，是用白胡椒！很香很清，啖啖的胡椒味，不太濃，不會搶走蟹的鮮味！蟹肉新鮮又肥美，是我吃過最肥美的，來星加坡一定要試！ 無招牌拼盆帶來了驚喜！和我在香港吃過的拼盆有很大分別！小朋友們吃得很開心！ 麥皮蝦和伊麵都好味，但一定要讃的，是甜品！龍眼杏仁豆腐，很清涼，吃後透心涼，又是完美的一餐！

一家四口去了文東記，點了海南雞、扣肉包、金銀蛋莧菜和麥皮蝦。想再點多些，但侍應叔叔主動說已經夠吃，最後來了四碟，份量真不少，侍應叔叔好人又老實。一家吃了一啖海南雞，真的很滑很好味，絕對要推介給大家！ 再吃麥皮蝦，很香很趣，蝦也很海鮮，啖啖肉，一碟有6隻，大大隻。 跟著的扣肉包又很出色。扣肉不肥但又好冧，多吃一件也不會覺得油。 金銀蛋莧菜一碟咁平凡的菜色更加比到驚喜我們！菜很嫩、湯很好味！ 記得一定要叫桔仔水和薏米水，咁就真係完美！

https://www.umakemehungry.com/2018/09/joo-siah-bak-koot-teh.html

If you are talking about Jurong East Yuhua Hawker Centre Food, Joo Siah Bak Kooth Teh is no stranger to anyone who stay around the vicinity. In 2015, they were relocated from the 2 stalls of the Hawker Center to a near by coffee shop which is just a stone throw away.

The soup base is a Teochew Classic Style of White Pepper Style. Despite being a Teochew, I'm not a fan of peppery Bak Kut Teh but I would say that Joo Siah Bak Koot Teh is not overly peppery. Its soup has a good depth and slight pepper.

We were given the choice to mix sides dishes. Preserved Vegetables strike a good balance of saltiness and sweetness without being too oily. Tau Ki too.
 Too bad the main item (Pork Ribs) that we wanted to order has sold out. Order the innards as they are all cleanly prepared and not overcook. Soup is refillable with request from them.

 Even the meat is tender and generous portions were given in the bowl.

As compared to their former location in Hawker Centre, I find that the current location is better as it is not so stuffy. There are alot of chain outlets BKT in the west especially in malls. However if you are looking for quality and a more economical BKT, you may want to consider Joo Siah.

It’s my first time to have Indian food and Zaffron Kitchen was made me feel like “Wow”

(Table for 4)

Food:
- Zaffron Tandoori Platter
(Chickens - 3Taste)Fish and Lamb). Recommend this platter as it has Tandoori, Herbs, Grilled that’s might fulfill your taste bud



- Garlic and Cheese Naan
If you are garlic and cheese lover, must try this.



- Fish Malasa
Fish Malasa for me not that spicy and the taste is good,serve it with naan or rice



- Drink - Ginger Milk Tea
The taste is amazing and ginger is match with milk tea.


- Environment:
It’s suitable for friends and Family gathering


- Staffs:
Staffs are all very nice and friendly



Overall, we had enjoyed our dinner at Zaffron Kitchen. Will recommend to my fd and come back again

逗留新加坡期間，每逢週末親友放假一定陪我們周圍去，那天我們就去了偏離市中心的東部Joo Chiat Road 遊覽，那裏是土生華人的集合地，保留了濃厚的娘惹文化氣息。沿途可欣賞色彩繽紛美麗的華人排屋，在古雅特色商店購買娘惹紀念品，更可以嘗嘗地道的娘惹風味美食。我們一早訂了源和春吃午餐，這是一間備受推崇的著名娘惹酒家，有六十多年歷史，現在是第三代傳人掌舵。餐廳不算大，傳統南洋古雅風格裝潢，簡單平實。用餐區的後面擺了精緻的飾櫃，放了很多傳統娘惹婚禮必備的禮籃及瓷器，風格統一。 親友對飲食很有硏究，那天他點了幾款他們的主打菜肴，並早一天訂了必食的娘惹燒肉及咖哩魚頭。 亞參魚（Ikan Assam Nanas Pedus) — 中等大的白䱽魚，配上酸辣羅望子鮮茄醬汁，酸酸甜甜，提升了魚的鮮味，開胃醒神。 娘惹咖哩魚頭（ Nyonya Fish Head Curry)— 魚頭沾粉輕炸，加上酸甜娘惹醬的咖哩，紅紅清清，微微辣，與一般咖哩𣎴同的是沒有椰汁味。魚頭肉很多，也鮮甜，但有少少腥。 娘惹燒肉（Nyonya Roast Pork Belly) — 這味最好吃。醃至入味的五花腩，經過燒烤再薄切，皮脆肉香，蘸酸甜汁，口感豐富，真是人間美食。 黑果雞（Ayam Bush Keluak) — 黑果本來是有毒的果實，東南亞人用來做香料。娘惹菜將之入饡，在黑果內釀了香料醃過的肉，慢火燉，讓湯汁融入肉中，保留肉質嫩滑，再與雞塊同煮，加入甜甜酸酸的娘惹咖哩濃汁，就成為娘惹名菜黑果雞了。 馬拉盞炒通菜— 碧綠爽口，醬汁濃濃蒜蓉味，帶少少甜。 我們另外每人要了一個新鮮椰皇，清甜解渴。 飯後我們四人又共享了兩個甜品，椰汁西米露及班蘭葉甜糕，甜蜜完滿。

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。