Unlike the typical Teochew Muay (Porridge) places which are somewhat similar to economical mixed vegetable rice stalls, Xu Jun Sheng Teochew Porridge at Joo Chiat is more like a no-frills restaurant serving teochew porridge, zi-char style.

Instead of ordering at the stall, you get to sit down and look at a menu that has quite a few items. I very much prefer Teochew Porridge places in coffee shops, where you get to stand by the stall and look at the dishes available.

In any case, Xu Jun Sheng – known to my friends as the famous Joo Chiat Teochew Muay – has been around for a long time and they have many regular customers, so they must have been doing something right.

Teochew porridge is a meal where you have Teochew style porridge (which is more watery), accompanied with small plates of side dishes like braised pork, steamed pomfret, salted duck egg, omelette, minced meat and preserved vegetables.

I was quite excited to make the order. My dining companion has not tried Teochew Porridge before, so I was determined to show her the best of everything. Steamed Traditional Fish Cake ($1/pc) or Steamed Otah? Pork Trotters ($6) or Braised platter ($8) which consists of Braised Meat, Preserved Vegetables, Tau Kwa/Tau Pok, and Braised Egg? Omelette ($5-7), Prawn Roll ($6) or Stir-fried Sesame Chicken ($8)? Sambal Kangkong ($7), or Stir-fried Nai Bai ($7)? If I were with a larger group of people, I would have ordered everything, but no, it was just the two of us, so we only had a few dishes to share.

There’s nothing more gratifying than a bowl of watery Teochew Porridge with Prawn Roll, Stir-fried Sweet Potato Leaves with Sambal, Braised Platter and the very delicious Fu Yong Omelette. The best things in life are often very simple.

Prices at Xu Jun Sheng Teochew Porridge Restaurant are slightly higher than the typical Teochew Muay stalls, but comparable to most zi-char places. It is a nice place to satisfy your Teochew muay craving if you like to dine in a comfortable setting. As for me, I’ll probably check out some of the Teochew Porridge buffet restaurants next time.

I need recommendations of good Teochew Porridge in Singapore! Please leave me a comment and let me know where you go for Teochew muay.

Singapore Food Blog Review
Xu Jun Sheng Chao Zhou Mei Shi
121 Joo Chiat Place

Mon to Sat: 11am – 3.30pm, 5.30pm – 9pm
Sun: 10.30am – 3.30pm

Everything With Fries Cheese Burger

I was joking on twitter that restaurants are coming up with all sorts of fanciful name to catch the attention of diners. We have Mad for Garlic (an Italian restaurant at Suntec that is obsessed with Garlic), Once Upon a Milkshake (the ice cream/milkshake parlour), and now Everything With Fries (but apparently not everything comes with fries).

Gimmicky names are fine since they help customers to remember and associate the restaurant’s brand identity. For example, if it’s just called ‘another Italian restaurant’, chances are no one will take notice of it. But you know, if it’s up to me, I’d totally call my cafe Death by Nutella!

Okay that aside, I have been to Everything with Fries’s original outlet at Joo Chiat before, but I only had their popular Nutella tart that time. Fast forward half a year later, now they have a new branch at Lorong Mambong, Holland Village.

Everything With Fries Lamb Burger

Top of their main course list on the menu is the Cheese Burger ($9.90). All mains at Everything With Fries are served with a choice of fries and a coleslaw or baby caesar. While this is not as confusing, nor as complicated (or comprehensive if you prefer to say it in a nicer manner) as Aston Specialties just a stone throw down the road, there was some problems when it comes to deciding the fries.

Given it’s call Everything With Fries, nobody expects it to have just one type of fries. There’s two types to choose from, shoestring and straight cut – and five different ‘flavors’: Original, Curry, Salt & Vinegar, Sour Cream and Onion, Garlic and herbs.

I’m just guessing here, but they probably got the inspiration from potato chips. Doesn’t Sour cream and onion reminds you of Lays potato chips? Anyway among the few of us, we preferred the Straight cut (thick fries) to the Shoestring (skinny fries).

The staff strongly recommended the One Egg Soup. It was pretty value for money granted that the soup was only $3.90. Taste wise, it was not too bad, with a deep fried egg in the middle of chicken broth. But personally, I’d rather order an additional dessert.

Among the main courses that we have tried, I like the Pork Cutlet Sandwich ($8.90). There’s something about a pork cutlet sandwich that makes it so nostalgic.

If you do not want something so sinful, then go for the Grilled ham and cheese sandwich ($8.90). Lightly toasted bread with ham and cheese enveloped in between, accompanied by shoestring Sour cream and Onion fries, and coleslaw.

For desserts, we opted for the Mille Crepe ($5.90). On it’s own, the crepe was weak, bordering on bland. But when I dipped it in the chocolate sauce from the nutella tart, everything tasted so good! Maybe it’s the chocolate sauce then.

Mention Everything With Fries, chances are people will reply Nutella Tart ($4.90), which is one of their popular items on the menu. For five dollars, I am not complaining, but it will be perfect if it comes with a bigger scoop of ice cream.

* * *

It’s a very simple formula: Decent food + Catchy marketing + Affordable prices. But most places just don’t get it. They either tried and failed completely, or missed out on one of the factors.

I am hoping that the folks at Awfully Chocolate who are the ones behind Everything With Fries (EWF), will not go down the cafe-chain route. It’s cool to have two to three branches so that we can visit Everything With Fries without having to go all the way to Katong, but I think it will be a mistake if they are going to open a dozen cafes all over Singapore.

Everything with Fries is affordable, serve pretty decent Western food and now that there’s a new branch at Holland V, I’m very sure they will have many new supporters in the West.

Restaurant Review
Everything With Fries
458 Joo Chiat Road
Tel: +65 6345 5034

40 Lorong Mambong
Holland Village
Tel: +65 6463 3741
(Closed on Monday)

It probably seems that I belong to the live-to-eat camp, everything I do revolve around food and that includes tweeting. And you probably envy me for the feasts and good food that I have all the time, right? Actually not quite. The truth is, there are many times where I get sick of everything.

Initially I thought it was because I had too much good food – that my taste buds were numbed so I didn’t even feel excited, not even when there’s so many delicacy in front of me, But really, it’s a lot more serious than that. My problem is nutella. I can give up everything when there’s chocolate hazelnut around, all I need is white bread, no I don’t even need bread – I eat nutella from the jar.

I will never forget that fateful day, flashed back many many years ago; I was young and inquisitive, which was not a good combination. I saw a jar with white lid on the table, it smelt good, and I wondered if it tasted as good. So out of curiosity, I turned the top and stuck my finger into the dreamily sexual-looking spread. My shoulders shuddered as I carefully placed my thumb that had the glossy, brown spread, into my mouth. It tasted like chocolate, and there’s something nutty about it. And I felt like I was in heaven, and you know what? I still feel the same way, every single time when I have it. Nutella is sex, no, nutella is even better than that.

It’s one of those defining moments in life where you know everything will never be the same again. I blame nutella for everything.

As we entered the place, my eyes scanned through the menu and I knew immediately what to order – nutella tart. The thing about it was, you can never go wrong with nutella, unless, you put too little of it. And here, they manage to grasp this simple, yet profound logic. They drizzled tons and tons of nutella with the tart; the half-melted chocolate hazelnut on top of a oreo-based tart, perfect! I enjoyed every bite of it, and it tasted even better when you shared it. We also had the vanilla eclair, while it was pretty good, but it pales in comparison beside the nutella tart.

Everything with fries
458 joo Chiat Road
Tel: 6345 5034

I met Bob Blumer, the Surreal Gourmet.

Calm down people, calm down! I know you are excited at the sight of your favourite chef!

I’m going to be frank, I didn’t have any idea who Bob is when I received the invitation from Discovery Travel & Living, well the name sounds familiar and I know he’s a celebrity chef. It was only when my friends went gushing over, “his toaster van.. “, then I remember seeing his show before. I didn’t really notice the chef’s name back then, but I definitely do now.

And I’m not about to go, “oh Bob you know I love the episode where you ran a marathon and drank twenty one wine in France..” The idea is simple enough, Bob’s in town, and he wants food, the local Singapore food! So the group of us (media and bloggers) had the pleasure to bring Bob exploring some of the places in the East.

Our first stop was at Kway Guan Huat, for Popiahs! I’m really excited about this because I’ve been craving for popiahs, and here, they do all their popiah skins by hand. It sure wasn’t easy to do so, Bob had some fun trying to do the popiah skin, and learning to wrap a perfect popiah from Zita, the owner. Benjamin (Mr. Miyagi) took a cool video of the whole popiah-making process too!

Bob eating his very delicious popiah, which he would gladly pay ten bucks per roll!

We had the premium roll which had more ingredients; lots of vegetables, and of course our orders were “special” so we had extra shrimps too! The popiah at Kway Guan Huat is Nonya style, I couldn’t exactly remember all the ingredients; but there’s omelette, garlic, turnip, and lots of greens.

But I actually preferred the kueh pie tee to the popiah! It was awesome; using about the same ingredients, they were placed within the crunchy shells instead of the soft popiah skins. And I finished it, in a bite, or at least I tried to!

There was some time while waiting for the food to be served at our second stop, Old Mother Hen, so we hopped across the street and look at the local fruit stalls.

The folks at Old Mother Hen were indeed good hosts, the big table was filled up with so many dishes! We tried a bit of everything, but my favourite was definitely their claypot rice! And despite knowing there’s more food after this, I couldn’t stop myself from having more helpings of the rice.

This was the stir fried fallopian tubes that got everybody attention. We also had KL style black Hokkien mee, the very good home-made beancurd, claypot frog legs, herbal kampong chicken, and steamed shark’s head.

Our last stop was supposed to be trying out three katong laksa and let Bob determine which is his “favourite authetic” one, but due to some unforeseen reasons, we ended up at Seng Kee for bak chor mee (minced pork noodles) instead.

We wished there was more time for us to try out more places, but Bob had a busy schedule during his short stay here so our tour ended here. It was really cool to chat with Bob and hang out with the other bloggers for the day. We had fun chatting on the mini-bus (no toaster van) while moving from point to point, busy snapping photographs of food, and of course enjoying the food with great company! My appreciation to Priya and Rita of Weber Shandwick, and to Discovery Travel and Living for the invitation.

Kway Guan Huat
95 Joo Chiat road
Tel: 6344 2875

Old Mother Hen
136 Sims avenue
Tel: 6841 8789

Seng Kee
316 Changi road
Tel: 6345 7561

Glutton for Punishment 3 premieres Thursday at 2230hrs starting July 23. Encores air on Sunday at 0200hrs and Tuesday at 0800hrs on Discovery Travel & Living (Starhub Channel 16).

If you are to pick a random person from the street and ask, “where’s the best wanton mee?“, chances are Feifei wanton mee at Joo Chiat will be mentioned. The legendary wanton mee stall from Joo Chiat.

The bowl of wanton mee arrived, with chilli all over the noodles, and that’s it. My friend gave me a nudge to stir the noodles from below and all the treasures were indeed hidden beaneath the noodles. The char siew wasn’t fantastic, it was decent, and the wanton was not bad. But it was the noodles and the chilli which deserved the recognition; the noodles were Q and simply bounced on my tongue, while the chilli was fiery hot, although I was sweating all over, but it’s worth the while!

Feifei doesn’t served roasted duck, this was ordered from another stall in the kopitiam.

Crisping on the surface, the roasted duck skin was bursting red, with a layer of fats sticking under it, was sinful, but a delight to have. They looked good, they smelled even better. I wolf the whole thing down, nibbling everything from the skin, the meat and the fats, chewing any leftovers that I spotted on the bones. I love roasted duck!

Read about the other wanton mee posts here.

Feifei wanton mee
62 Joo Chiat place
Sin Wah coffeeshop
Tel: 9777 7988

While co-owner and partner Mac excel in decorating the desserts, June enjoyed researching the use of new flavours instead. Perhaps it is the unique combination and strength in the partnership that gave Obolo Patisserie its success. ladyironchef decided to organise a dessert outing there and it went on smoothly with the support that the partners provided.

The interior of Obolo is very small, and could only fit in 15 people. Mac and his team rearranged the tables and did the settings for us, with the print of our dessert degustation menu, Obolo’s christmas catalogue, and a small gift in the form of cookies.

Our dessert degustation menu consisted of 12 desserts platter, namely 7 petite cheesecakes & entremets, 2 petite tartlets, 1 dessert shooter, and 2 les macarons. As always, i requested sampling portions for the menu as it’ll allowed us to try a variety of the desserts available at Obolo. Therefore, the pictures that you’ll be looking at are all mini-size, and does not reflect the actual size of the desserts.

Tartlet filled with milk chocolate & passion fruit ganache. The chocolate-passion was a sourish petite tart, mainly from the passion fruit used. Most of us found it too sour for our liking, and the sourness from the passion fruit completely overwhelmed the milk chocolate. I preferred it sweet.

Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Having tried Le Cassis before, i still enjoyed the contrasting taste between the slightly sour blackcurrent and the sweet of the chocolate ganache. I’m a big fan of the crunchy praline feulletine, but i thought that the layer was too thin, and not enough! Nonetheless, Le Cassis is definitely a hit with most of us.

Baked cheesecake infused with mango and passion fruit. While i didn’t really fancy passion fruit as i found it too sour, but in this instance the mango actually provided a better balance in the overall taste. The layer of biscuit crumb base would be nicer if it was thicker. The Mango-passion cheesecake had mixed reactions, with some finding it too sour, and some giving a thumbs up for the creative use of flavours.

67% caramel chocolate mousse, dark chocolate ganache, pecan chocolate fudge cake base. We were debating whether the nuts at the base were walnuts, but it’s actually pecan. The caraibe was one of my favourite of the night with the velvety chocolate mousse, dark chocolate ganache and chocolate fudge base. It was all about contrast and layering, really.

Tartlet filled with dark chocolate ganache. One of the few real chocolate of the night, the Chocolat Noir was better than the one that i had at Cova. One of the main feedback from the rest was, there was more sour than sweet dessert for the night. Mac explained that for decoration purposes, they liked to add in berries. But it ain’t the season for berries, and those that looked nice actually taste sour.

Some would prefer her to be drenched with liqueur, but the purist certainly say no! If you asked me, I’m on the purist side. The light mascarpone creme, dark chocolate ganache & chocolate genoise infused with coffee. Pull-me-up, of sugar and espresso. The tiramisu au chocolat.

Remember Pineapple tarts? You reminded me of Chinese New year, even though its only two months away. Pinada cheesecake, despite given a make-over, I still missed my pineapple tarts. The rum-soaked raisins didn’t help also.

Looking at the pistachio ivoire mousse, your eyes must be green with envy. Not to mention there’s still the cherry-raspberry gelee to deal with. I never like jam, definitely not the gelee in between the way of the dark chocolate ganache mousse, and the chocolate almond biscuit with kirsch. Almost prefect, the Nikta.

All the way from the states, there’s the New York cheesecake. Smooth, creamy, with a hint of lemon. At the pinnacle, seats the stunning strawberry. She’s the one that teased me all right, during our precious encounter. And now that I’ve conquered you, what do you have to say?

Appearance is secondary, they say inner beauty is more important. Nonetheless, the outer beauty sure makes a good impression. Sprinkle with gold dust, the ginormous strawberry garnished the top. There was tangy mascarpone mousse, and there was red berry gelee. Add in some kirsch-mixed berry compote, and i give you Summer Berries.

Miss macha was a last minute substitution, simply we got sick of Mr passion fruit. By common consensus, the shell was very thick, chewy, and a tad sweet. It’ll be better if she was lighter. But you couldn’t deny the fact that the macha macaron’s filling was prettily done.

Always a safe choice, the pairing of hazelnut and chocolate. Certainly a crowd teaser with that fulsome filling. Once my favourite, always my favourite. I don’t care what they say, i’m in love with you.

I’ll like to thank everyone who attended the dessert outing last night, and hope you all had a great time. There were old friends, and new faces, but everybody’s welcome! Also my thanks to Mac and June who supported and hosted us, for without them, this outing wouldn’t be possible.

For the rest of you folks who missed out on this dessert outing, not to worry. Details for my next food outing will be out tomorrow! So do let me know ASAP if you can make it for the lunch.

ps: read fen’s detailed review at sgcake.com
evan’s beautiful photos at bossacafez.com
jia xin at foodies queen

Cheers,
Brad

There are so many different types of desserts out there, so what’s your favourite? Chocolate cakes? Gourmet cheesecakes? Everybody has their own preference, i’ll say i love any types of desserts, and will willingly try all of them. The thing that i enjoyed about the pastry is that they ain’t just pretty to look at, they are also delightfully good.

So does that means that you can’t have a good chocolate cake if you want a similarity excellent cheesecake? Fortunately at Obolo, you can have the best of both worlds without any compromise.

From what was then an online patisserie to the boutique patisserie you see today at Joo Chiat, Obolo has gone a long way serving its gourmet cheesecakes and chocolate cakes. The flagship store opened in June 2007, almost a year plus already, provided a retail avenue for Obolo to showcase its repertoire of desserts.

The boutique de pâtisserie had a sleek and clean look, with the clever use of mirrors to create a bigger impression of the place. Nonetheless the small pastry restaurant can hardly sit more than 10, and it’s quite a squeeze in there.

Obolo’s famous for their signature New York cheesecake, which looked stunning with three ginormous strawberries. But we couldn’t possibly missed out on Noisette, and since we favoured chocolate over cheese, we decided to pick the latter. My friend and I decided to opt for an all-out chocolate feast, with all our selections chocolaty to prevent a clash of flavours over the chocolate and cheese.

Noisette ($6.70)

Dark chocolate mousse, caramelised toasted hazulnuts, crunchy praline feullitine, chocolate genoise. Noisette was the cake that put Obolo among the Sunday Times top 50 cakes. It got a smooth texture, not overly sweet. The Noisette was rich with chocolate and hazelnut flavours.

I particularly enjoyed the crunchy praline feullitine base, but the layer was too thin! It would definitely be better if there’s another layer in between the mousse.

Le Cassis ($6.70)

Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Le Cassis certainly looked pleasing to the eyes with its bright colour combination. The sour blackcurrent actually helped to smooth out the sweetness of the cake, which created a nice balance between sweet and sour.

With the cassis (blackcurrent) ivorie mousse on top, and the dark chocolate mousse enveloped in between the two layers of chocolate-almond biscuit, it provided a good blend of different taste. The cassis sour, the dark chocolate slightly bitter-sweet, the chocolate biscuit layer and the praline feulletine base added the crunchy sweet component.

Bittersweet Macaron ($1.80)

To continue with the chocolate-feast, we had the bittersweet macarons. Dark chocolate, not too sweet nor too bitter, just nice for the taste bud. It could be a double-edge thing though, in the shoe of those who didn’t fancy bitter chocolates, this would do nicely. But for the dark chocolate purist, the bittersweet macarons could be a tad sweet.

Hazelnut Macaron ($1.80)

The hazelnut taste was definitely there, the texture of the hazelnut macarons shells were chewy and the fillings in between was velvety and fulsome. Being a hazelnut fan, I immediately went for this one when i saw the lists of flavours available, with the others being cassis, rose, pistache, mango passion, raspberry, ruby, chocolate passion, vanille, and pabana.

Total bill was $17 for 2 cakes and 2 macarons, which made a nice treat for after-meal desserts. Obolo definitely got prospect with its gourmet cheesecake and range of desserts, which made me wondered why didn’t they set up a branch in town. Obolo’s owner June explained that they are looking into expanding, so we can be looking forward to another branch probably next year.

With around 11 different type of cakes to choose from, Obolo is constantly coming up with new flavours, having said that, you should be able to find one that suits your taste bud. Prices can be considered slightly high given their inaccessible location, and that Canele’s charging similar prices. But i think for the Easterners, Obolo’s definitely a place for your treats of desserts.

Obolo
452 Joo Chiat Road
Tel: 6348 9791

Noodles and rice are the staple in our Asian context, while the Caucasians live on their bread, try telling the older generation that there isn’t rice for dinner and you’ll get the answer from their reactions. There are many different kinds of noodles; the Japanese ramen, soba and udon are especially popular. And then there’s the Korean noodles, and of course, our Chinese noodles.

And among our Chinese noodles, there are many types with wheat flour based ones like lamien, vermicelli, and the thick noodles. For their egg base counterparts, there are the thin noodles (you mian), and the mee pok which are commonly found. How about bamboo noodles?

I was given the opportunity for a food tasting session at Tai Shek Hei. The boss John See, and his wife Amy invited me for lunch to try out their speciality, bamboo noodles. Tai Shek Hei had recently just opened a month ago at Joo Chiat road, just directly opposite the Dunman food centre.

So you might ask, what’s so special about bamboo noodles? The tedious process in making the noodles from dough using the bamboo machine specially created by John. I didn’t get the chance to see the noodle-making process that day because they had already made their batch of noodles the previous days. The chef will normally make about 200 servings of noodles each time, and usually every two days they will make new ones to ensure the freshness of the noodles.

My friend and I had a quick tour around the kitchen and John explained the concepts behind Tai Shek Hei to us.The staff are all from China, thus might have difficulty with their English when taking orders.

Tai Shek Hei has got very simple furnishings, with the artwork depicting the joy of the chef in making the noodles, adorning the wall. What i like about the place is its unpretentious feel, coupled with the soothing music, provided an cosy environment which was unlike other typical Chinese restaurants.

Speciality Tobiko dumpling bamboo noodle ($6.80)

In Hong Kong, they actually preferred the soup version of the wanton mee to the dry one which is more popular in Singapore. The speciality Tobiko dumpling bamboo noodle was one of the most springy noodles i ever tried before. The noodles were so springy that they literally “bounce” on your tongue.

We also tried the dry version of the bamboo noodles, with equally good results. Although some people might find it expensive, given there’s only four dumplings with the bamboo noodles, but you can’t compare it with the normal wonton mee, for one, the noodle’s really good, and the process in making them was certainly not easy.

The Tobiko dumplings would redefine the dumpling experience. Their dumplings were packed fully with ingredients like shrimp, meat, water chestnut, tobiko (Japanese flying fish roe). One bite of the dumplings was all it need to let the essence of the fillings sinked into your month.

Speciality fried tobiko dumpling ($4 for 4)

Besides the dumpling soup, Tai Shek Hei also got the fried version, which i felt that was even better than the soup one. The crispy wonton skin was a delight to bite, you can hear the crunching sound. And just for the information, the wonton skin was also made with their own machine.

The fillings were the same as the soup version, shrimp, meat, water chestnut, tobiko (Japanese flying fish roe).

Chives & egg pancake

Personally, I didn’t like chives as i found the taste too strong, but for food tasting sake, i tried one of them. The chives dumpling, or pancake as they called it here, was fried until golden brown, with the green chives inside shining though the translucent skin.

There’s plenty of juice from the chives which came rushing out when we took a bite. I think this one’s good for chives lovers, with the crispy golden brown skin and the juicy chives. But for me, I still can’t accept it.

Honey Gourd ($4)

We had a sampling portion of the honey gourd, which was an innovative dish on the menu. Gourd which was bitter in nature, when paired up with the sweet honey, gave a balanced taste of sweet-bitterness.

Fried honey dew

Another inspiration of Amy, this was created on the day we went, so we got the opportunity of trying it first-hand. They provided a bowl of ice water, to soak the pipping hot fried honey dew into it, before eating. The idea was to prevent customers from burning their toungue.

And also the contrast of fried hot honey dew when come into contact with the icy water was apparent. But i found that the chili padi which was part of the ingredients overpower the sweet honey dew taste. A creative idea no less, and we shall wait for the chef to refine it.

Roast Combination ($10 for small)

Not many restaurants are honest with their customers, but Amy frankly told us that their roast combinations got mixed results. Their roast pork was not up to the grade, and they had since removed it from the menu. Leaving with the roast duck, char siew, and soy-sauce chicken.

The soy-sauce chicken was actually the better one among the trio, with Amy proudly saying that’s the one that can brave the test. My first taste was a tad dry and hard, but thats probably because i got the breast meat. The other parts of the chicken were fine, smooth and silky.

The Char siew was average, although not juicy and tender enough, their rendition’s still passable.

I thought that the roasted duck was all right, nothing fantastic, but i had eaten worse.

Cod ($8 for small)

We rounded off our meal with the cod which i thought was reasonable at $8 for a small serving. The fish was fried to crispy golden brown. It’s difficult to judge the freshness of a fish when it’s fried, but I have no complains about the cod since i always like them.

All in all, Tai Shek Hei has got really excellent bamboo noodles, one of the best i’ve tried so far. I think it’s worth a try, even though you might complain it’s too expensive, but hey they are a Chinese restaurant after all. The menu is still in-process, as they are still testing and trying some new dishes, while removing the inferior ones. The items are a case of hits and misses, with the tobiko dumpling noodle, and the chives pancakes worthy mentions.

The PRC staff might not be adapt to communicating in English as yet, but they are busy learning the basic terms to cope with the need. Service is still slow as the new entrants are still coping with the F&B experience, but things are getting better with each day. I’ll like to thank John and Amy for inviting me to try their bamboo noodles, and I’ll go back again for them when i’m in the area next time.

Tai Shek Hei
283 Joo Chiat Road
Tel: 6345 5095
Disclaimer: This was an invited review