I went to Hort Park, the gardening hub last Saturday and took some pictures with the new lens, 50mm F1.8. This post won’t be a food-related review, so if you are at LIC for just the food, do bear with it. Hort park is a nice place for families and love ones to go to, for some fresh air and a glimpse of nature. Who say there’s no gardens in Singapore?
It’s dim sum time again! This time we are heading to Zhou’s Kitchen, a mid-tier casual Chinese restaurant under Tung Lok group (TLG). Judging by its menu and interior, it is clear that Zhou’s Kitchen caters to the palates and pockets of diners from all walks of life. For its Anchorpoint branch, Zhou’s Kitchen is uniquely housed in a separate double-storey building known as the ‘Copperdome’, just outside the sub-urban shopping mall. There’s also two other outlets at Square 2 and Far east square.
Expanding is always a problem for F&B operators, keeping to a solitary flagship store or opening new branches have their pros and cons. While it is good to retain it’s exclusivity by having just a solo location, it can be also a problem whereby you have limited seats to serve the ever-growing customers.
But having mutiple locations doesn’t necessary mean that it’ll be good for the business, even thought you have more accessible points, but the higher costs which comes along with it will poses a difficulty to the operators. However, the issue we are more concern with, will be the drop in quality of the food.
It is a common scene in the F&B industry with the increase in branches, the quality of the food will somehow be affected, and not on par with their original outlet. That’s why i don’t trust franchising, or the commercial restaurants. It can be a dilemma, and expanding should always be taken into consideration seriously.
To all share-readers of ladyironchef
I have updated the list of restaurants that I’m interested in, and also included the links of the places that i have been to for the month of October. You can view it by clicking on “Gourmet Roll” tab at the top of the page!
October has been a long and difficult month for me, and this is the last crucial stage. After this, November beckons, and it’ll be a new beginning. I’ll like to apologise for the food outing events which i had mentioned, but did not materalised because of time constraint.
There will be LIC events coming up in November, food and dessert outings, details will be out soon, so do stay tune for it. Another thing which excites me will be learning to bake. That will also have to wait until November. Hope you guys eat well, and if there’s any enquiries or feedback, do leave a comment or send a email to bradleyfk@gmail.com
Cheers
Brad
Yesterday we mentioned that oyster omelete’s a crowd favourite in hawker centres, how can we missed our fried kway teow? Imagine this, you went abroad for a period of time, which local food will you missed the most? For me, it’s a no-brainer, i’ll definitely missed char kway teow the most. No matter how much i like chicken rice, duck rice, laksa, or the other local favourites, my heart remains with char kway teow.
Oyster omelete or ‘hao jian’ is another popular dish in our local hawker scene. Who can resist the big pearly oyster together with the tasty omelete? Not me, i’m a big fan of omelete, but i’ll rather it be shrimp than oyster anyday.My family always frequent Heng Leong for their oyster omelete.
Soya beans are scientifically proven to have many benefits, personally i’ll like to think that bean curds from soya beans help to beautify the skin, because they are so so smooth and velvety! I always had my fix of bean curds from Soyako whenever i visited Bukit Timah food centre since its so near to my place.
When i mentioned spaghetti, did you immediately thought of the mind-blowing carbonara at La Strada’s, or that excellent plate of pasta you had at Da Paolo’s, or even the relatively average angel hair at Bonta’s? You got me wrong of course, we are on a budget course here, and all your luxurious thoughts will crash with our initial plans. How about a plate of pasta at $4? What do you think?
