Chicken Rice @ Holland Drive
My mum had been giving a lot of praises for this chicken rice lately. So today we drove down to Holland Drive to taste it.
We ordered one plate white and one plate roasted chicken. Both of which were chicken thighs. Each plate that came with tasty cabbage soup and a generous portion of fragrant chicken rice was only $2.50! Additional chicken intestines is only $0.50! Cheap right! The important thing is of course the chilli!!! The chilli has lemon grass and lime added that gives it its specialty. Together with the coriander leaves, this chicken rice will definitely leave a “MMMMMM” in you. However, if you stay too far from Holland Drive, there is no need to make this special trip. This is just a recommendation of chicken rice should you be there.
Be careful to order from the correct stall, as we also ordered another plate of chicken rice from another stall, which doesn’t taste good at all.
Next up, we also ordered Wanton Noodles. Based on the looks, you can tell it’s good, right? HAHA! YES! The char siew is extremely good. Tasted like my mum’s! I don’t really eat char siew, with the exception of my mum’s. The noodle is springy and not soggy nor soft. Neither did it taste of ammonia. $2.50.
Because the wanton that comes with the noodles tasted good, so we ordered a bowl of wanton soup. $2 for 10 pieces of wanton! How cheap! If you look carefully, the wanton actually did not have microscopic meat. ^_^ Worth trying!
Location: Blk 44 Holland Drive, Food Market
Stall name: #02-40 Kim Seng Hainanese Homemade Chicken Rice
#02-08 Heng Kheng Cooked Food (Wanton Mee)
Minced Pork Porridge
Ingredients:
1. Raw peanuts (can be replaced with canned peanuts)
2. Minced pork
3. Dried scallops
4. (of course) Rice
Method:
1. Cook and boil the raw peanuts in the pot until soft. (ignore this step if you’re using canned peanuts)
2. Wash rice and cook in the pot over gentle fire. Add one tablespoon of cooking oil so that the porridge will be smooth.
3. Stir once in a while to prevent the rice from sticking to the bottom of the pot.
4. Add in minced meat and dried scallops and cook with the rice.
5. Add more water if necessary. Add boiled water, not tap water.
6. Season with pepper, salt, soy sauce, chicken stock, mushroom powder……
Tip: If you want your rice to be broken up (not the teochew mui style), turn off the flame and cover up the pot. Leave it off for one hour. he heat will cause the rice grains to break up. Heat up the porridge before serving with garnish.
Wanton Soup
My favourite kind of wanton that I cannot find anywhere in Singapore. Why? Because the meat in the wanton in Singapore cannot be seen. Haha… ok… I meant the meat they give outside is sooooo little. And worse of all, some are fatty meat. Hence, the wanton I eat outside is basically wanton skin.
So here I will tell you how I like my wanton to be like:
Ingredients:
1. Minced pork with prawns.
2. Wanton skin (get from wet market, not the NTUC one)
3. Ikan bilis
4. Kai lan
5. Water chestnut
Method for soup base:
1. Fry a piece of smashed garlic in the pot.
2. Add in washed and dried ikan bilis into the pot and fry till fragrant.
3. Add water (measure one soup bowl for one bowl, two for two and so on). Bring to boil.
4. Add seasonings (can be salt, chicken powder, mushroom powder, KNOR chicken broth, chicken stocks)
5. Cook vegetables and remove from soup after cooked.
Method for wanton:
1. Season (salt, pepper, soy sauce, mushroom powder) the minced pork with prawns. Add a little corn flour in for the meat to be “smoother” and glued to each other. Give a little mix in the bowl quickly and hard to give the meat a “springy” texture later. Leave it to marinate in the chiller.
2. Add water chestnut for the crunchy feel.
3. Wrap the wanton. Put some water at the sides to glue them up.
4. Cook wanton in soup. It will turn the soup a little yellow. If you do not want a yellow soup, cook in boiling water and then serve with soup.
5. Garnish and put pepper!
Salmon Sandwich
My colleagues and I were so sick of the canteen food that we decided to buy our own food and make sandwiches. Hence we headed to IKEA to get their sausages and mustard sauce. And also pre-packed ready-to-eat herb salmon pieces there! It’s cheaper than that of NTUC! Another colleague got pumpkin and nuts loaf from Cedele. We toasted the bread before putting on the salmon pieces. It’s totally an indulgence on Fridays, rewarding ourselves after working hard for four days.
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- sandwich
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- salmon
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- pumpkin bread
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- sausages
On another occasion, we also bought The Soup Spoon’s Boston Clam Chowder and ate that with loaf.
Any other ideas for a super indulgent Friday? Keep me posted!
Thai Express
Very impressed with their BBQ fish. Must go there to try that!
Thai Fried Squid – $7.90
BBQ Fish – $14.90
Seafood Tom Yum Soup – $6.90
Exclusive of 10% Service charge and 7% GST
Stall name: Thai Express
Location: Link Here
Spize (Halal)
Very good halal western, muslim and chinese food! I would recommend you their fried hor fun, hokkien noodles and nasi ayam. Even though the price is slightly on the high side, you will be left with satisfaction after finishing your food!
Ice Water – 20 cents
Mushroom Soup – $2.50
Lemon Caper – $10.50 (super healthy and nice)
Kampong Goreng – $5
Mee Goreng Thai – $4.50
Nasi Ayam – $3.80
Exclusive of 7% GST
Stall name: Spize Bedok Pte Ltd
Location: 338 Bedok Road, Bedok Shopping Centre, Singapore 469516
Tel: 64453211
Canele Cafe
Some quite nice western food to try. However, I felt TCC’s food is much better than this. Canele doesn’t have much variety.
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- Seafood Baked Rice
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- Marinara Spaghettini
Marinara Spaghettini – $16.50
Seafood Baked Rice – $17
Exclusive of 10% service charge and 7% GST.
Stall name: Canele Cafe
Location: Click Here
Bosses 黑色会
The whole restaurant is black and dark. It lives well up to its restaurant name. If not for the 30% offer, I don’t think I will walk in for food. I think their food is expensive.
However, I tasted really good stuff here. One of them is their signature custard bun. The bun is warm and soft, and the inner is filled with yellow liquid custard (salted egg yolk and cream). So when you bite into it, it is quite possible that the custard will flow out of the bun. Very delicious and sinful.
Another one is their prawn and beancurd skin roll and durian mochi. The rest of the dishes were so so only.
Abalone and Prawns Congee – $14
Mui Choy & Pork Congee – $7
Century Egg & Pork Congee – $7
Szechuan Dumpling in Spicy Chilli Oil – $4.20
Little Char Siew Bun – $2.80
Queen of Siew Mai – $4.20
Har Gau – $3.50
Scallop in Yam Bird’s Nest – $5.25
Cripsy Mango Salad Prawn – $4.25
Signature Custard Bun – $3.50
Durian Mochi – $4.20
Chinese Tea – $1.10
Prawn & Beancurd Skin Roll – $4.05
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- Congee
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- Har Gau Siew Mai
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- Prawn & Beancurd Skin Roll
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- Scallop in Yam Bird’s Nest
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- Szechuan Dumpling in Spicy Chilli Oil
Exclusive of 10% service charge and 7% GST. The prices above are after 30% discount.
Stall name: Bosses 黑色会
Location: No. 1 Harbour Front Walk, #02-156 Vivo City Singapore 098585
Tel: 63769740
Tuk Tuk Thai Kitchen
Heard my brother saying that Tuk Tuk serves very good beef kuay teow. So finally had a chance to go try the food at this restaurant at East Coast Road. However, I don’t think they have the beef kuay teow in their menu there. The red-der Tom Yum soup is just visually spicy. The milder, friendly looking one is actually the evil in disguise. Hehe. Generally, the food there is not bad. Give it a try.
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- Variations of chilli
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- Fried Seafood Kuay Teow
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- Milk Tea
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- Stir-fried Kai Lan
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- the Hotter Tom Yum
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- Deep-fried sambal fish
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- Fried Seafood Tung Hoon
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- Oyster Omelette
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- Mild Tom Yum
Stall name: Tuk Tuk Thai Kitchen
Location:
1. #03-22/24, Suntec City Mall (Between Tower 1 & 2), 3 Temasek Boulevard, Singapore 038983 Tel: 6333 3362
2. #01-67/68/69, Golden Mile Complex, 5001 Beach Road, Singapore 199588 Tel: 6293 5101 / 6293 5221
3. 221, Geylang Road (Beside Lor 7), Singapore 389281 Tel: 6742 8664 / 6742 6419
4. 135/137 East Coast Road (Ground Floor) Singapore 428820 Tel: 63482573
5. 68/68A Serangoon Garden Way Singapore 555964 Tel: 62866768
Website: http://www.diandinleluk.com
email: diandin@singnet.com.sg
Chongqing Hot Pot 重庆火锅馆
Been searching high and low for a similar taste of 麻辣火锅 (ma-la steamboat) in Singapore ever since returning from Beijing some 4 plus years ago. That was the first time I tasted ma-la in a unhygienic shop in Beijing. It was so difficult getting acquainted to the numb and spicy fusion of taste. However, the second time I tried that, I got to like it. The third time was addiction.
So back to the story, I haven’t found a taste in Singapore that is identical to what I tasted in Beijing. This restaurant here is so far, a decent tasting one. It is real spicy and a little bit (yea, sadly only really a little) of numbness.
The cost of the steamboat buffet is not cheap. It is easily $30 odd for lunch and nearly $50 for dinner. The variety of steamboat items, I won’t say they belong to the high end and luxurious kind. One good thing is they have air-condition. So you don’t really sweat. You can choose two broths for your steamboat.
They have a specialty – their fish paste. It is cooked as shown in the pictures as “Step 1, 2 and 3”. You pour the soup base over so that the bottom of the fish paste gets a little cooked to get peeled off. Then eventually the whole fish paste drops into the soup.
The restaurant also serves complimentary xiao long bao, pan-fried dumplings and desserts. I like their bun the most! I will dip it into the condensed milk and eat with it. Super super super super yummy!
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- Guo Tie and Popiah
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- Desserts
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- Xiao Long Bao
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- Step 1
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- Step 3
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- Step 2
Stall name: The Magic of Chongqing Hot Pot 重庆火锅馆
Location:
1. 19 Tanglin Road #04-06/07, Tanglin Shopping Centre, Singapore 247909 Tel: 67348135
2. B1-061 Suntec City Mall, 3 Temasek Boulevard, Singapore 038983 Tel: 63373921
Opening hours: Lunch: 12 pm – 3 pm Dinner: 6 pm – 11 pm
Website: http://www.chinesefeasts.com.sg
Email: hotpot@chinesefeasts.com.sg
Some insights into spicy mala Sichuan hotpot:
“The numbing-spicy hotpot, actually comprises many different layers and suites of flavours.
First there is the fat, which may be vegetable oil, lard, beef fat or a mix. Two bean condiments are essential: Pixian doubanjiang, fermented chilli-broad bean paste from Sichuan’s Pixian county, which has a lilting floral kick; and dark grey-brown douchi, aged fermented soybeans, which have a deep umami savour and are often labelled “lobster sauce” despite not containing lobster.
You can find these at Yue Hwa Chinese Products in Chinatown or at small Chinese supermarts blooking around Geylang.
Fresh spices include ginger, garlic and Chinese leek (xiaocong). The exact blend of dried spices are top secret and proprietary to each mala huoguo restaurant.
Stubby dried Sichuan chillies and Sichuan peppercorns are a given. Other spices may include black and white pepper, star anise, dried tangerine peel, cassia, cloves, fennel seed, brown cardamom, cekur root (called sand ginger or shan nai), chuanxiong (ligusticum), liquorice, and sometimes rather more esoteric ones such as long pepper or swamp loosestrife.
Sweetness and fragrance come from rock sugar, rice wine and glutinous rice wine. The base stock may be made with beef bones, chicken bones, pork bones or ham. It can be tailored to match the main ingredients that will later be cooked in the hotpot.
For the final assembly: first, simmer the dried chillies briefly in oil to extract their aroma, then set this mixture aside.
Next, fry the Pixian doubanjiang in fresh fat for a minute or two over low to medium heat, to bring out its aroma without scorching it. Add the fresh spices and minced douchi and fry them likewise, then stir in the dried spices, stock, sugar and wine. Simmer for a few minutes, then add the chillies-in-oil, and finally simmer everything for several minutes to integrate the flavours.
Alternatively, you can caramelise a little sugar to a golden brown in the oil before adding and frying, in sequence, the fresh spices, the bean condiments and the dried spices, before the stock and the chillies-in-oil go in. This gives a slightly richer colour to the broth.”
Adapted from Lifestyle (The Sunday Times) June 27, 2010, by Chris Tan
Dim Sum @ Wan Hao Chinese Restaurant
Cost of dim sum lunch buffet is $36.00++, but there is a 1 for 1 promotion!
I think their dim sum is goooooooooooooooooood!
Stall name: Wan Hao Chinese Restaurant (3rd Level of Marriot Hotel)
Opening Hours: 11.30am – 2.30pm (from June 1, 2009)
Telephone: 6831 4615
Website: http://wanhao.singaporemarriott.com/
Note: Do call them for reservations and check for their latest promotions.
Sushi Tei
I found out that Sushi Tei serves really good cold soba and soft shell crab for my budget. Their curry udon is also super yummy! The udon and soba is very tasty and chewy.
Here are some pictures (will update more when I try more dishes):
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- Teriyaki Beef
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- Salmon Belly Soup
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- Spicy Ramen
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- Dragon Roll and Salmon Mango Roll
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- Cha Soba with Tonkatsu
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- Salmon Sashimi Salad
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- Gyuniku with Golden Mushroom
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- Unagi Tamago
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- cha soba
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- gindara teriyaki
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- rainbow roll
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- corn croquette
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- nama kaki sushi
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- yosenabe
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- Asama (3 pcs sashimi)
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- Asari Sakamushi
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- hotate sushi
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- Mango with Ebi sushi
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- ootoro, salmon and roe sushi
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- salmon belly sushi
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- Ebi sushi, ootoro and salmon belly sushi
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- Hamachi and Tuna Sushi
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- Tofu with crab meat and roe in century egg sauce
Nama Kaki Sushi (Raw oyster sushi) – $3.20
Kakiage Udon – $10
Katsu Curry Rice – $13
Gindara Teriyaki (Teriyaki Cod Fish) – $10
Soft Shell Crab (2 big pcs) – $10
Salmon Belly soup – $8.00
Ootoro Sushi – $10.80
Salmon Belly Sushi – $3.50
Ebi Tempura Sushi – $4.80
Rainbow roll – $12
Corn Croquette – $7
Cha Soba – $7
Yosenabe – $12
Shishamo (2 pcs) – $5
Zuwai Crab Rice – $12
Ika Okonomiyaki – $7
Curry Udon – $10
Ebi Tempura – $10
Meat Gyoza – $5
Asari Sakamushi – $12
Passion Mango Ice – $3.60
Orange Juice – $3.60
Towel – $0.20 each
Just by looking at the names of the dishes make me salivate!
Excludes 10% service charge and 7% GST.
Get their VIP card at $88. It comes with $100 voucher, 10% off per visit and 20% off in your birthday month. Very worth it if you visit Sushi Tei often.
Stall name: Sushi Tei
Locations: Click Here
Stir-Fried Vegetables
Beansprouts: Stir-fry with garlic and salted fish. Add sliced chilli to spice up your taste buds!
Spinach: Stir-fry with crunchy ikan bilis and add chicken broth and simmer.
Chinese Cabbage: Plain stir-fry with garlic. Add mushroom powder for added taste!
Hairy Squash (毛瓜) with vermicillin: Add pepper and dried shrimps for added taste.
Sweet peas, cauliflower, carrots and prawns.
Popular Kang Kong dish. Stir-fry with chilli. If you have belancan, even better still!!!
Cabbage with Fungus and pork slices
Asparagus with Capsicum, mushrooms, onions, golden mushroom, prawns, shell fish and scallops.
四脚豆 with sambal belacan
Brewerkz
My clique and I went to Brewerkz for Halloween dinner. There isn’t a party there to much disappointment. We were there early and managed to order two mugs of beer at happy hours price.
I like their Wheat Brew the most. It is not bitter and is easy to swallow. It taste of fragrant wheat and smooths your throat as you swallow. However this is only available at Riverside Point. The other beer we ordered was Pumpkin Brew. It only had a slight pumpkin taste and they added some spices into the beer which we did not like.
Up comes to food.
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- JH’s Cod Fish
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- CP and I had German Sausages
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- Von’s Cheese Pasta
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- Buffalo Wings
The German sausages were huge and the two lumps of mash potatoes were too much. I could barely finish one of it. The buffalo wings were not hot for me, even though we ordered the “suicide” scale. It was a little sweet!
On another occassion, I had their chilli cheese fries. It is a must try. However if you cannot take beef, you cannot order this.
Overall, Brewerkz is a quiet and nice place to chill on Friday and Saturday nights.
Stall name: Brewerkz Singapore
Location: Click Here
Coffee Club
My clique and I went to the Coffee Club after our dinner at Brewerkz. Here’s the Hazalnut chocolate cake we ordered for CP as his birthday cake. It has a nice texture with the crunchy hazalnuts. It also wasn’t too sweet. I like the smooth and thick chocolate fudge.
Next up is this Muddy Mud Pie that Von and JH strongly recommend. It isn’t the kind with mostly cake and a scoop of ice-cream on the top. This whole thing is ice-cream, with a thin compressed layer of Oreo biscuits at the base. Sprinkle on top is Oreo bits and hot chocolate fudge. It is a little too tall, and tends to fall after a while. Sinfully good!
Stall name: Coffee Club
Location: Click Here
Big Eater 大食家海鲜
Introducing you the favourite restaurant near my neighbourhood that serves great seafood and zi-cha! My colleagues and I will go there for birthday celebrations. The price is also affordable and the portions are filling.
Some must eat items are:
1. Crab bee hoon soup 螃蟹米粉
2. Black Hokkien Noodles 福建炒面
3. Stir-fry “lala” (subject to availability)
4. Yang Chow Fried Rice 扬州炒饭
5. Crab with Salted Egg 咸蛋炒螃蟹
6. Black pepper crab 黑胡椒螃蟹
7. Deep-fried fish (Soon-Hock)
8. Beancurd skin rolls 腐皮卷
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- 三杯鸡
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- 黑胡椒螃蟹
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- 螃蟹米粉
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- 咸蛋炒螃蟹
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- 铁板鹿肉
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- 扬州炒饭
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- 腐皮卷
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- “啦啦”
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- Seafood glass noodles
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- 苋菜
Hokkien Noodles (Small) – $4.80
Salted Fish Fried Rice (Small) – $4
Hot Plate Deer Meat (Small) – $15
Crab – $38 per kg
Spinach in soup – $14
Beancurd with Pumpkin (S) – $12
Sweet and Sour Pork (M) – $15
Crispy Roll (M) – $15
Green Apple with Sour Plum juice – $4.50
Ice Honey Lemon – $2.50
Chinese Tea – $1.50
Sour plum – $2
Coral Grouper – $60
Rice – $0.80
Peanuts – $1
Towel – $0.30
Exclusive of 7% GST. No service charge.
Stall name: Big Eater 大食家海鲜
Location: No. 34 Jalan Pari Burong (Upper Changi Road) Singapore 488700
Tel: 62457268
Other branches:
1. Big Eater Restaurant Pte Ltd 大食家海鲜
Blk 964 Jurong West St 91, #01-342 Singapore 640964 Tel: 63970480
Blk 155 #01-324 Bukit Batok St. 11 Singapore 650155 Tel: 65614836
Blk 524A Jelapang Road #01-01/02 Singapore 671524 Tel: 67649819
2. Grand Eater Seafood Restaurant Pte Ltd 大食家海鲜
Blk 279 #01-337 Bukit Batok East Ave 3 Singapore 650279 Tel: 65691272
Blk 273 #01-78 Bukit Batok East Ave 4 Singapore 650243 Tel: 64252372
3. Master Crab Seafood Restaurant Pte Ltd 螃蟹师傅
Blk 108 Punggol Field #01-01 Singapore 820108 Tel: 64258079
Blk 475 Choa Chu Kang Ave 3 #01-31 Singapore 680475 Tel: 67649487
Blk 639 Punggol Drive #01-07 Singapore 820639 Tel: 64259435
Blk 19 Ghim Moh Road #01-229 Singapore 270019 Tel: 63141868
Blk 227C Compassvale Link #01-13 (Unit 03) Singapore 544277 Tel: 65556515
The restaurant must thank me for typing out all their branches!
Similar post on the same restaurant on my blog: Click
Home-cooked Stuffed Hairy Squash 酿毛瓜
My favourite deep-fried taupok! My mum is very good at making stuffed items or otherwise known as 酿豆腐， 酿辣椒，酿矮瓜，etc.
Method for the meat:
1. Pork and fish meat in the ratio 1:2. Minced them together.
2. Add seasonings. Add diced water chestnut and prawns if you like.
3. Leave it in the chiller for it to be marinated.
4. Stuff the meat into any item you wish!
5. Coat items with a little corn flour. Then pan-fry to prevent the meat from falling out while cooking later.
6. For this bittergourd, you can deep-fry them till cooked.
6. For this hairy squash (毛瓜), place them onto a big plate.
7. Add soy sauce, sugar (yes!) and oyster sauce.
8. Steam till cooked.
6. Ah! My favourite taupok! Flip over the taupok such that the insides are on the outside.
7. Stuff the meat inside, and deep-fry till golden brown!
8. Some other items to marinate will be chilli and brinjal.
9. Cook them in chicken broth and soya beans soup too!
I’m drooling already~
Onion Omelette
I don’t like to eat this dish when I was young. But when I got into my teenage years, this became my favourite omelette dish. It is non other than the big onion-egg omelette! Add some chilli in for greater taste. Fragrant! I like it a little thick, a little liquid in the inside and hard on the outside!
Do I need to type out the method? Well here goes:
1. Sliced up one big onion (not the dark purple skin type).
2. Stir fry onions in wok till fragrant, but not too cooked.
3. Beat up 3 medium eggs and add in the stir-fried onions into big bowl. Add salt for taste.
4. Heat up wok and pour the mixture in appropriate portions.
5. Fry till fragrant.
Fish Soup
This is the common fish soup you will see in food courts and hawker centres. This time round, my mum used promfret. You can add toufu, tomatoes and preserved vegetables for taste. Healthy and yummy!
Passion Fruit Muffin
This passion fruit muffin is not sour, so don’t worry. I like the texture of the muffin. Being soft and a little spongy, the passion fruit seeds give the crunchy bite. So eating it is not boring! However, you may not like this muffin if you’re a person who likes strong/heavy taste.
This muffin sure goes well with a cup of afternoon tea. =)
Recipe (from Asia Food Channel):
Ingredients:
1. 2 eggs
2. 1/2 cup sugar
3. 1 cup plain yoghurt (if you used flavoured one, the muffin will not taste of passion fruit)
4. 60 g butter, melted
5. 1/2 cup dessicated coconut
6. 1.5 cups self-raising flour
7. 1/2 cup passion fruit
Method:
1. Preheat oven to 180 degree Celsius and grease 12 hole muffin cups.
2. Whisk eggs and sugar till frothy.
3. Add yoghurt and melted butter and mix well. Add in the passion fruit, coconut and flour. Mix gently.
4. Fill muffin pans with mixture.
5. Bake 15-20 minutes.
꼬꼬나라 Kko Kko Nara Chicken and Food (Korean)
“This cosy, dimly lit pub calls attention to its Korean fried chicken – providing a more delicious meaning to the acronym KFC. Look out for the eclectic food this kitchen pumps out, like spicy pupa (honey bees), and fried kimchi with Spam and tofu; but fear not, you will still get your quota of the typical fare as well, such as Korean rice cake and ginseng chicken soup. Standouts are the garlic-sauce-fried chicken, spicy chicken stew and instant noodle soup with a medley of sausage, tofu and vegetables. Drown it all down with their refreshing cucumber and lemon soju.”
I went to eat it today! There were five of us and it was a little squeezy. The benches were not long enough for three people to sit in and the benches were very close to the tables. I felt a bit suffocated. There are Korean staff there and I believed the chefs are Koreans too! The ambience there was quite good, despite the seats.
I felt the items on the menu are overpriced. Korean’s traditional pancake is $20! There wasn’t many items to choose from. Here’s what we ordered:
Half Garlic and Spices Fried Spring Chicken – somehow, don’t know why half spring chicken only has got 4 wings.
($14 for half chicken, $27 for whole chicken, both at lunch prices.)
Half Hot and Spicy Fried Spring Chicken. This is REALLY spicy. If you cannot take spicy food, this is not for you.
김치 전골 Kimchi Jungol (Tuna or Pork) $30 (We chose tuna. And the tuna are tuna tiny flakes.) This is not very spicy, and the soup is good. The portion is enough for 3-4 people, but you cannot order this alone cos’ there’s no big pieces of meat.)
Rice Bento $2 each. Comes warm in stainless steel containers. With free flow of kimchi and pickles. The re-fillable kimchi is very very very good.
Order their white rice wine ($25) to go with your food. The wine is superbly smooth and very very fragrant. We even had a second order of their wine!!
On more visits to the restaurant, I realised they added a few more menu options. Namely the chicken combo (garlic soy sauce, sweet and spicy, original) and the kimchi jungol with sausages!
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- cosy and dimly-lit
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- garlic soy sauce chicken
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- hot and spicy chicken
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- Kimchi Jungol with tuna
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- rice bento
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- 100% Pure Rice Wine
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- Spicy Rice Cake
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- Kimchi Jungol with Sausages
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- Chicken Combo
신당옹 즉석 떡볶이 Dduk Bok Gi $30 (Spicy rice cake with noodle and vegetables)
미니오뎅바 Mini O-Deng Bar $35 (Fish cake soup)
라면 Ra Myeong (Spicy ramen) $7
Chicken Combo set (Big, 6 pcs each of original, garlic soy sauce and sweet and spicy) $40
Prices exclude 10% service charges.
Overall, if you’re craving for real authentic Korean cuisines, you can come here for a try.
Stall name: Kko Kko Nara Korean Fried Chicken
Location: 57 Tras Street #01-01 Singapore 078996
Tel: 6224 8186
Opening Hours: Lunch: 11 am – 5 pm; Dinner: 5 pm – 4 am (+$4 – $6 more for each menu item)
Email: kkokkonara@hotmail.com
Delivery available to Tanjong Pagar area only.
Reservations are strongly recommended.
Brotzeit
I was there after shopping with Von. While waiting for her boyfriend to pick us up, we had drinks at Brotzeit. It had a really nice ambience and I like to sit facing CHIJMES. Next time shall go there to try out their German food. Ahhh…. I just love German beer……. PROST!!!
From their website:
“Brotzeit offers the world famous quality of German beers accompanied by authentic Bavarian cuisine in a chic and contemporary setting.
“Brotzeit” is a typical Bavarian expression – “Brot” being German for bread and “Zeit” for time, referring to a cozy meal complemented by fresh beer.
Brotzeit’s design features typical Bavarian elements in its use of wood, the beer benches and tables as well as our eye-catching draft towers in a contemporary interpretation. The look is completed by a full length cartoon like mural illustrating the Bavarian beer traditions and the journey of our beers to the shores of Singapore.
Enjoy a Brotzeit in our flagship outlet in VivoCity seated al fresco by the seaside with an unobstructed view of the harbor and Sentosa island or in our bustling and open concept bier bar & restaurant down town in Raffles City.”
Lager 0.3L – $9.50 (price at 10 pm)
Exclusive of 10% service charge and 7% GST.
Stall name: Brotzeit
Location: 252 North Bridge Road #01-17 Raffles City Shopping Centre Singapore 179103
Tel: 68831534
Website: Click Here
Fire Station
Love the ambience there. The food there is also very nice, especially their chicken wings and wedges. Never tasted this good wedges. The place is not air-conditioned but is cooling. It has a nice al fresco area, with duo-swings along the path way. There is also a mini stage for band, but it wasn’t playing the night I went. The escargots were special with a mushroom base. But I was craving more for the usual baked garlic and butter escargots in their shells. I’m not impressed with their pizzas. Could have more taste.
There isn’t many parking lots, and you have to be careful while parking and driving out cos there is no fencing and there are 2 parallel drains on each side of the road.
I would love to go there again. Anyone drives? =)
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- beer
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- big five pizza
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- chicken wings
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- escargots
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- hawaiian pizza
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- wedges
San Miguel (1 pint) – $12
Hoegaarden (1 pint) – $14
Hawaiian Pizza – $20
The Big Five Pizza – $24
Escargot (4 pieces) – $12
Firestation Wings (half dozen pairs) – $14
Potato Wedges – $10
Exclusive of 7% GST
Stall name: Fire Station
Location: 274 Upper Bukit Timah Road Singapore 588213
Tel: 64650600
Beef Noodles
I still prefer the beef noodle taste of Malaysia’s. The soup is real power. Just one mouth of it will send you into cloud nine. I ordered mine with “lou shu fan” or “bee tai mak”. Their kuay teow are the fat fat kinds, which I don’t like. The beef is not the “smelly” kind, if you get what I mean. They serve the meat, intestines and meat balls. A small bowl starts from RM$5.50.
They have many stall assistants and you won’t have to wait long for your food. It is just that the stall may be closed, so you have to try your luck.
Stall name: Tangkak Beef 东甲牛腩面
Location: No. 5 Jalan Langsat 86000 Kluang, Johor, Malaysia
Tel: 019-7781 880 / 012-7587 952
Other branches:
1. Restoran Kuang Fei
No. 20 Jalan Salok 84900 Tangkak, Johor, Malaysia
2. Restoran Sep Lembu Tangkak
No. 8C Jalan Laksama Cheng Ho, 75000 Melaka, Malaysia
3. Tangkak Beef
No. 5 Jalan Langsat 86000 Kluang, Johor, Malaysia
4. Restoran Tangkak Beef Noodles
No. 133 Ground Floor, Jalan Imbi, 55100 Kuala Lumpur, Malaysia
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