影片
2012-04-02
27 瀏覽
Back at this restaurant again! We took the 12.30pm to 2pm timeslot and boy, was it crowded! Sour and slightly sweetened cucumber to start the lunch.Deep fried prawn with mango roll. Prawn is deep fried without the over powering taste of flour. As you bite into a piece, you begin to feel the subtle fragrance of the mango. Good try if you like fried stuffs that are not too oily. ($4.80)Mini egg tart. Not the best I have tasted in my entire life but the best so far in Singapore. It's cute an
Sour and slightly sweetened cucumber to start the lunch.
Deep fried prawn with mango roll. Prawn is deep fried without the over powering taste of flour. As you bite into a piece, you begin to feel the subtle fragrance of the mango. Good try if you like fried stuffs that are not too oily. ($4.80)
Mini egg tart. Not the best I have tasted in my entire life but the best so far in Singapore. It's cute and tiny and. Would be good if there's a bit more egg custard in it. ($3.60)
Steamed custard bun. This is a must-have if you are a salted egg yolk fan like me. I love how the salted egg yolk custard comes oozing out of the bun when you sink your teeth into one of those. Have to be eaten hot. ($4.50)
Steamed BBQ honey pork bun. I like how soft the bun is and the tender sweetness of the meat. ($3.90)
Steamed cheong fun with prawn filling. I love the softness of the cheong fun. Some cheong fun that I've eaten elsewhere tasted like a whole chunk of flour soaked in soya sauce while this one doesn't. ($5.50)
Steamed cheong fun with dough fritter. When you can't decide whether to have another cheong fun or a dough fritter, you order something that has both. Soft on the outside, crispy on the inside. I am surprise how the crispiness can be maintained in a pool of sauce. Recommended! ($4.80)
Steamed chicken claw with black bean sauce. Good source of collagen and very very soft on the teeth. Just put it into our mouth and pull out the bones. Not much efforts required to separate the bones and the collagen filled skin. ($3.80)Continue in Part 2
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