She who comes first, eats first...

2006-12-18T18:31:00.000-08:00

Merry Christmas

a mini christmas feast we had last weekend...

2006-12-07T20:17:00.000-08:00

Fudge

Everyone says, "oooOoo damn good!"

STEEPLE's DELI (Western)

#02-25

Tanglin Shopping Centre

2006-11-18T19:33:00.000-08:00

A FRIDAY NIGHTOUT

BBQ at East Coast real fun. What sparked off this eventful night was someone's craving for satay, then zoom to the supermarket and we have a spread!!! Egg Plant, Button Mushroom and Toufu were my favorite!!!

We did some creative experiment by creating a "pot" with aluminium foil, then simmer asparagus and straw mushroom with beer. It was good. Try it!

2006-11-13T19:38:00.000-08:00

WHOLE MEAL CHOCOLATE, HAZELNUT & COFFEE CAKE

I got inspired after after reading The Baker's blog. So I found some and baked a cake. Do click on the link for the original recipe. I made some changes to the original recipe such using cooking oats (to flour liked texture) instead of wholemeal flour, added more coffee and using less sugar. And the result was really good.

The texture was moist and the cake wasn't too sweet. Guess the extra coffee and chunky chocolate masked the lack of white sugar. But the common complaint was that the cake's a little too nutty. Anyway, response was so good there was only once slice left for the blog. Everyone got excited when I told them the cake was oat-filled hence alot more healthy. The chunky chocolate bits made the cake heavenly. Go ahead, try baking it. Play around with dried fruits, chocolates, nuts, anything you can find in your kitchen!

250g butter
125g soft brown sugar
25g white or raw sugar
4 large eggs
4 tablespoons nescafe gold instant coffee
250g grind cooking oats (as fine as possible)
2 heaped teaspoons baking powder
200g almonds
250g dark chocolate - coarsely chopped

Method:
1. Line the 8inch round baking tin with greaseproof paper and set the oven to 180deg.
2. Cream the butter and sugars until fluffy and pale.
3. Add in eggs one at a time, beating lightly between each addition. Don't worry if the mixture curdles. Stir in the coffee.
4. Add the flour and baking powder and fold them in. Now fold in most of the hazelnuts and chopped chocolate, keeping a little back for the top of the cake. The mixture should be quite firm.
5. Spoon the batter into the lined tin and smooth the top. Scatter over the remaining nuts.
6. Bake for about 1h 20 minutes or until the cake is springy. Test it with a skewer - it should come out clean.
7. Let cool for 30 minutes before cutting. This cake is best served warm.

2006-11-12T22:48:00.000-08:00

~ German Sausages ~

Chance upon this at the basement of Takashimaya... serving German Sausages.... With a list to really decide on... can't really remember what else was on the menu, my eyes was glued to just 'one' particular section. Well, we finally settled on this promotional set meal, which looks ohhh sooo goood, when the waiter serving it walked past(...Whiff..ahhhh..smells good..)
What you can get are 3 types of sausages two pork and a chicken, sauerkraut and mash potatoes on a plate, which comes with a choice of soup, and a soft drink - Price $13/-

Our say: " Nice tasty and succulent sausages. Giving compliments to the mash potatoes, fine and smooth with a tasty great sauce to go with. It will do better if they were more generous with the sauerkraut, or probably some mustard to spice it up a little. Rather a steal to curb a sausage craving, minus the queue and reservation you get from a restaurant."

2006-11-11T19:37:00.000-08:00

A food-filled weekend

We finally stepped into one of our most talked-about, hyped, anticipated yam cha session at one of the good-old traditional, push-cart dim sum restaurant, Red Star down at Chin Swee Road. People associated Red Star with queues, so we arranged to meet at 9am on Saturday. Lucky us, got a strategically located table right smack in the centre of the restaurant without queueing.

The restaurant was rowdy - aunties pushing their respective carts filled with bowls of shrimp dumplings, char siew bao, roast meats, desserts etc went by us, and they almost never fail to stop at our table to promote their goodies. We ordered the usual favorites such as char siew bao, siew mai, har gao, chicken feet, porridge, fried dough almost more than what we can stomach!

I SAY, "Blame it on the over-hyped, over-promised, over-anticipation & great expectations of "Red Star". I was rather disappointed with the food. Not that the dim sum was awful, it just wasnt as great as I expected. Instead, I thought Tung Lok's Teahouse served better stuff. Just a tiny rant - the siew mai wasnt well steamed - the skin was hard, the fried dough was cold and oily, the porridge was tasteless, carrot cake too flourish for my liking... Taste was alright, prawns were too-crunchy (read: corn flour filled), nor too salty."

Nonetheless it was an experience. This is one of the few surviving push-cart restaurants around. Here, you might notice a stage erected in one part of the restaurant (people might have held wedding dinners here!). Look up and the ceiling is decorated!

I say, do checkout this place if you havent already done so. Look forward not only to whatever's on the table but also the push-carts, the Aunties and ambiance. I wouldnt mind going back to Red Star for breakfast.

But queue - "no way"!!

2006-10-29T19:00:00.000-08:00

~ Tasty Treats ~

Strawberry Tart

Tiramisu

Chocolate Cake

Dessert Samplers
- chocolate coated strawberry,
tiramisu, apricot cheesecake,
apple crumble, brownie.
. .. .. .. choc, choc and more choc

Lana Cake
- with walnut and chocolate bits

2006-10-06T01:55:00.000-07:00

Just a simple meal....

My all time favorite.... cha soba.. light, refreshing and of course COLD.. SluuuuurrrP!!!!

2006-09-25T02:42:00.000-07:00

CARROT CAKE

Something warm and sweet for tea.

The cakey version

The moist version, with crunchy walnuts topping

Ingredients:
300g carrots (grated)
250g plain flour
250g oil
250g sugar
3 eggs
2 tspn cinnamon powder
2 tspn baking powder

Method:
1. Set Line a 9 x11 baking tin. Set oven temp to 180deg.
2. Sift dry ingredients - flour, baking powder and cinnamon powder.
3. Mix oil, sugar and eggs. Beat well. Add dry ingredients.
4. Baking between 40-50min. Remove from oven. Cool.
5. Sprinkle suger powder before serving.
Options - Add 100g walnuts or 100g raisins.

2006-08-14T18:00:00.000-07:00

BIG O @ Wheelock Place

Parked just opposite NYDC, we decided to give Big O a shot since this place looks unfamiliarly new. After browsing thru a rather interesting/uninteresting menu, I ordered a portobello tofu burger. Thumbs up for presentation. Guys probably moan at how tiny the servings are. My meal was nice - the mushrooms were delightful, tofu patty was gently fried. The sauce went well with both the burger and veg. All in all, a rather healthy meal.

We say, "forget the main courses. go straight for the dessert."

2006-08-07T00:43:00.000-07:00

AWFULLY CHOCOLATE

It's Grandma's birthday and we got her a non-creamy cake. In fact it's a chocloate-banana cake - it's got two layers of fresh pisang rajah banana in between moist sponge cake. The banana "centre" was fragrant and firm. Not too sweet nor over powering. The sponge layers were chocolatily moist. It's something like Lana... but alot more chocolately and moist.

A must try!!!

2006-07-16T18:22:00.000-07:00

Eve @ work

Shepherd's Pie... filled with mince meat, celery, carrots, spices and lots of gravy, topped with mash and lots of cheese and pepper... Just heavenly!!!

2006-07-13T18:59:00.000-07:00

OATMEAL YUMMIES

Baked some cookies over the weekend and they turned out reallllllly gooood!!!

All ready for the oven

Made some chocolate chip cookies

And some raisins - the healthier option

Ingredients:
1 1/2 cups flour
3 cups quick oatmeal
1/2 tsp salt
1 tsp baking soda
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 tbsp water
1 pkg (6 ounces) semisweet chocolate chips or raisins

Method:
1. Sieve the flour, salt and baking soda into the oatmeal and set aside.
2. Beat the shortening and the two types of sugar together.
3. Beat in the eggs and vanilla into the sugar mixture until well combined.
4. Add half of the dry ingredients into the egg mixture and stir well. Addwater.
5. Stir in the remaining dry ingredients, followed by chocolate chips.
6. Drop by teaspoonfuls on greased cookie sheets about 1 inch apart. Bake for 7-10 mins in preheated oven at 350F. (Makes 80 cookies.)

2006-07-10T02:12:00.000-07:00

SOON KUEH & ANG KU KUEH

"...when you see a long queue, there must be something good..."

Although this is not always true, when it comes to good food...BUT THIS... Indeed soothing, captivating and indulgence ... ~ SLURP

Located in a coffeeshop at Blk127 in Alexandra Village, is where you find these delicious tasting teochew kuehs......

Famous for their Ang Ku Kueh [$0.50/pc], these beautiful coloured things, that's made with perfection, with a chewy texture and is fragrant from the inside. Each with a generous filling of almost a dozen different kind of flavours : peanut, salted bean, coffee, durian, yam, green tea, mango ...more than I can remember!

Next on the tasty list would be the Soon Kueh. [$0.50/pc] With the amazing thin and translucent skin you can choose from the following fillings: radish/ bamboo shoots/ chives (ku chai) ... taste good with a fair bit of the its good ole companion "chilli and sweet sauce" ~ Mmmm... yummy

Some other stuffs that are worth a try is their glutinous rice. [ $1.50/pkt] Cooked just nice, not tooo sticky & mushy....topped with peanuts, fried shallots and white bait...And also some not so common find, is the Suan Pan zi (算盘子) [$2.00] - a traditional Hakka dish - absolutely tasty!!

PS: To avoid super long queues, get there a around 10 am where most of the stuffs are freshly done and piping hot...

2006-07-04T00:51:00.000-07:00

Ah-Balling @ Ghim Moh

The newly renovated hawker centre just off Holland V. One of the cleaner hawker centres around - read: your clothes dun smell. There's lots of good food around - char queh tiao, nasi lemak, masala tosei, hakka yong tau fu, etc. Dessert's my favorite anyway. This stall is located at the corner (near the toilet). Cost just $1.50 for 4 balls.
Step 1: decide on the filling - peanut, sesame, red bean, etc.
Step 2: your soup base - ginger or peanut.
My favorite is peanut soup with 2 sesame balls, 2 peanut balls.

What sets this ah-balling apart from the others??
Peanut filling is crunchy and slightly sweet. The nuts are grated to the right consistency - not too coarse nor too fine!! Sesame filling has a nutty taste and a slight crunch - absolutely lovely. The skin is not too thick nor too thin. It's got the right bite - slighty chewy. One bite and the filling oOOoOoooozes out, filling your palate with an explosion of sweetness. Just the way desserts should be.

2006-07-01T18:56:00.000-07:00

POST DUMPLING FESTIVAL TREAT

My brother and I pestered grandma for her signature nonya bak-chang. You see, she was busy with relatives visiting and holidaying during the festival. Last week, she had no excuse but "bao" these sweet things! According to Grandma, bak-chang is super troublesome - from sorting the glutinous rice to distributing the bak-chang and satisfying the cravings of her 2 noisy grandchildren!!

I was looking forward to wrapping the bak-chang. Always thought I had the "talent". Unfortunately I wasnt able to wrap anything to big, so I decided to concentrate on making tiny bak-changs which turn out rather pretty, some say.

2006-06-26T02:32:00.000-07:00

details later

2006-06-17T18:38:00.000-07:00

Tiong Bahru - Famous eight from Sunday Times, 18 June 2006

THESE are the eight stalls that everyone talks about:

Tiong Bahru Roasted Pig Specialist
#02-38 Opens: 7am to 9pm, closed on Mondays
Slab upon slab of char siew, roast duck, roast chicken and roast pork hang in the display cabinet like a vegetarian's nightmare. Managing director Sam Toh, 44, took over his father's wholesale business nine years ago and set up a retail stall here. It has done so well that it has since spawned another 10 outlets islandwide. The gravy ladled over the rice and the chilli sauce are lip-smackingly good. But we found the char siew too tough, and the meat portions too small for its $2 plate.

Tiong Bahru Mian Jian Kueh
#02-34 Opens: 6am to 6pm, Tuesdays to Sundays; 10am to 6pm on Mondays
Forget about the new-generation ming jiang kueh stalls you find in shopping malls. This real McCoy makes the traditional peanut pancake (60 cents per slice) the way it's meant to be.
Manned by third-generation hawker Raymond Kua, 40, this stall offers pancakes which are crispy on the outside, fluffy on the inside and miraculously light all around. The filling, which is made of sugar and finely ground peanuts, is very fragrant. And it's no wonder, for Kua roasts and grinds the peanuts at the stall himself, using machines that were made by his retired father 20 years ago.

Jian Bo Shui Kueh
#02-05 Opens: 6.30am to 10.30pm daily
You, or someone you know, must have queued up at this stall at least once before. Its famous chwee kueh (steamed rice cakes with chai po, or fried preserved radish bits, $1 for four) is synonymous with Tiong Bahru hawker centre. In business for several decades, it still serves up soft, yet springy rice cakes that you tear apart with toothpicks. So what if the topping is drowned in oil? Mixed generously with sesame seeds, the chai po is wonderfully fragrant and not too salty. Add a bit of chilli sauce for extra bite.

Tiong Bahru Fried Kway Teow
#02-11 Opens: 10.30am to 11.30pm daily
The geriatric owner has been frying noodles here for over 50 years, which makes him one of the oldest hawkers still working at the food centre. You can see the care he puts into every plate. Each $2 plate comes with generous batches of eggs, cockles, Chinese sausages, beansprouts and fishcake slices.

Tiong Bahru Teochew Kueh
#02-02 Opens: 7.30am to 10pm, closed on Mondays
This is how you know that the Teochew kueh here is authentic. Stallholder Alice Law's mother, who started the stall in 1974, came from Swatow, the Teochew enclave in China's Guangdong province in the 1950s. 'She makes it the only way she knows how,' says Law, 51. Their ang ku kueh (red cakes filled with peanut), peng kueh (filled with savoury glutinous rice) and ku chai kueh (filled with chives) are often sold out by afternoon. Each costs 60 cents.
It also sells a lesser-known cousin, the black bean kueh, which is a rare find these days.

Tiong Bahru Pau
#02-18/19 Opens: Noon to 10.30pm on Tuesdays; 7am to 10.30pm from Wednesdays to Sundays; closed on Mondays
Before the revamp, the queue here was so long you could see it from the main road. Now, it has taken up two shop units and business is just as good. What's on offer is a delicious range of dimsum that is served straight out of bamboo steamers. The char siew pau (70 cents) is small yet packed with sweet, juicy flavours. The egg tart (70 cents), curry puff (70 cents) and big pau ($1.30) are also hot sellers.

Koh Brother Pig's Organ Soup
#02-29 Opens: 8am to 3pm, closed on Mondays
At lunchtime, the queue is easily 20-person long. The stall's secret is how carefully pig's offal - large and small intestines, kidney, tripe and liver - is cleaned so no offensive odour remains.
The soup, wonderfully peppery and sour, is also good to the last drop. Owner Koh Kee Teo, 69, says his version is possibly the only authentic Teochew style left in Singapore. 'Other stalls use sour plums but I use only salted vegetables,' he says. He also serves traditional glutinous rice-stuffed large intestines, which is a rare find in Singapore.

Tiong Bahru Lor Mee
#02-79 Opens: 6am to 2pm, closed on Mondays
There are at least three lor mee stalls in this hawker centre. But to find the most famous one, you need only locate the one with the longest queue. It is a bewildering dish - thick yellow noodles blanketed under a gunk of thick, slimey brown gravy. Inside are pieces of ngor hiang (five-spice meat rolls), fish cakes, sliced pork and a fried wonton. What instantly lifts this dish is the vinegar and minced garlic you are to add to your bowl. Each bite is tangy, savoury and wonderfully slippery. From $2 a bowl.

2006-06-17T17:52:00.000-07:00

More Brewerkz

Satueed Mushrooms

Spicy Seafood Pizza
A little of each

WE SAY, "The beer list changes from time to time - I'm kinda unhappy I did not get the Irish Red Ale. Side dishes, I highly recommend the mushrooms - tasty, light and not very fattening!! Others loved the fries - cripsy on the outside, fluffy on the inside, so so addictive!! Nonetheless, Beer chili Bowl is our all time favorite Mains!! If you cannot decide, we suggest you go straight for the beers!!Oh! you can actually get a tan sitting by the river, so remember the sunblock!! "

2006-06-11T20:44:00.000-07:00

Where to get your prata fix

PRATA PLANET
A group of four stores which has sprung up over the past two years. MarsPrata, 25 Shenton Way, #01-08, Mon to Sat (11am to 9pm); Venus Prata, Stall18, Meridien Great Treats Food Centre, Mon to Sun (10am to 10pm); PrataPlanet, Block 320, #01-37 Clementi Ave 4, Mon to Sun (6.30am to 11pm);Prata Cafe, #01-02 Evans Lodge, Mon to Sun (6.30am to 11pm)

THASEVI FOOD
One of the old guards of the Jalan Kayu prata stretch is going strong. Ithas only one outlet, but has expanded into the unit next door. 237-239Jalan Kayu (24 hours)

CASUARINA CURRY
From its Jalan Kayu roots in the 1980s, it is now an air-conditionedrestaurant at Upper Thomson. It has a branch at the Biopolis in BuonaVista. 136/138 Casuarina Road, Mon to Sun (7am to midnight); Food Bank, 30Biopolis Street, Matrix Building, #01-01, Mon to Sun (9am to 9pm)

AL-AMEEN EATING HOUSE
This chain also serves delicious Thai-Muslim seafood. It has five branches.5 Chu Lin Road, Mon to Sun (6.30am to midnight); Block 44 Owen Road, Mon toSun (3pm to 6am); 2-4 Cheong Chin Nam Road (24 hours daily); 30 WoodlandsAve 1, #01-10 (24 hours daily); Block 138 Tampines St 11, #01-148 (24 hoursdaily)

THE PRATA PLACE
Set up by one of the Casuarina brothers in 2003, this outlet also has astall in the Toa Payoh HDB Hub food court Gourmet Paradise. 1 Thong SoonAve, Mon to Sun (7am to midnight); Stall 11 Gourmet Paradise, Toa Payoh HDBHub, Mon to Fri (7am to 7pm), Sat (7am to 4pm)

SPIZE THE MAKAN PLACE
The original outlet was opened in 2003. A new branch at Bedok opened inOctober last year. Spize The Makan Place, 409 River Valley Road, Sun to Thu(6pm to 6am), Fri & Sat (6pm to 7am); Spize Mediterranean Grill, 338 BedokShopping Complex and Spize Supper Club, 336 Bedok Shopping Complex, Mon toSun (4pm to 3am)

NIQQI'S THE CHEESE PRATA SHOP
An NUS student haunt that has been around since 2000, there is now aNiqqi's at NTU's Canteen 2. 18 Clementi Road, 24 hours daily; NTU Canteen2, Nanyang Drive, Mon to Sun (7am to 10pm), closed on alternate Sundays

from Sunday Times, 11 June 2006

2006-06-05T02:13:00.000-07:00

BAR STOP on 8 Devonshire Rd

This is what we call a good ole classic chill-out place.

For dinner, the thin crust pizzas never fail to please the crowd - cheesy and rich, yet not too overwhelming. For something lighter, the pork pieces seemed popular. The cheese platter goes well with wine too. Our all time favourite is the chicken picks - crispy, tasty, not too oily and easy to eat!!!

Oh! And the best thing about Bar Stop... 1-for-1 from 5-9pm daily. And this includes all housepours and house wines. So you now you know our secret?!?

2006-06-02T01:05:00.000-07:00

Wok Around The Clock (from I.S. magazine) ~ late night munchies...

Cafe Oriental @ Amara Hotel
Specializes in local Asian delights around the clock. Brew ($4) and kaya ($3.50) to satisfy breakfast cravings. Or try the Teochew porridge/XO Fish bee hoon soup ($13.90).
Opens 24 hours

Chatterbox @ Mandarin Hotel.
Chicken rice ($19.50) loh.
Opens 24 hours

Dharma's Kebabs @ 40 Boat Quay
Try the inexpensive Selection of chicken ($10) and lamb ($12) kebabs served with yummy humus and tahini sauce.
Opens till 2am on Friday, 1am on Wed/Thu/Sat.

Samar @ 60 Kandahar St
Try main dishes like roasted lamb ($20)
Opens 24 hours

Spize The Makan Place @ 409 River Valley Rd
Try unusual combinations like cheese and honey pratas ($2.50), banana and ice cream prata ($6) or chocolate and banana prata ($2.50).
Opens 6pm-6am daily

126 Sims Eating House @ 126 Sims Ave
Charming old fashion ambiance. Dim sums are inexpensive.
Opens 24 hours

2006-06-01T01:30:00.000-07:00

ORCHARD CAFE

Thanks to the UOB 1-for-1 promo, hi-tea was never this sweet. The array of warm comfort food was limited to one tray of siew mai, har gao and chicken wings. The chocolate fountain was fun. The highlight of my afternoon was the unlimited movenpick strawberry ice cream.

Orchard Cafe @ Orchard Hotel
1/F, Orchard Hotel, 442 Orchard Rd
Tel: 6739 6565

I SAY, "Nice place to chill out. I love the braised duck porridge. Mini servings of prawn noodles was not bad either. I recommend mulitple servings of movenpick icecream, and a fruit diet at the chocolate fondue station! ... make reservations!!!"

2006-05-31T23:42:00.000-07:00

TONG SHUI CAFE

With its uniqueness....where the "East meets the West"

The Decor...with bold colours, olden chinese furniture with "glass chandeliers"...

How will I ever miss ordering my "yuan yang" (coffee+tea)

Clockwise: Thick toast with sugar(this was rather a mistake, other toppings available tasted much better), 纸包鸡 paper-wrapped chicken ( a must try!!) and sausage, ham baked rice.

Hotdog, egg, ham and baked beans thick toast.

2006-05-30T07:52:00.000-07:00

Weiner Kaffeehaus

"~ Viennese Coffee House & Roastery~"

A good place to spend a lazy weekend aftenoon/evening, away from the hustle and bustle of human traffic in town. Indulge yourself with :

A niCE cOOL iCed cOffee....
(to beat off the outside heat - phew)

..... an ArOMatic "Kapuziner"

(Cuppucino as what we normally call it)

... An for the nibblers, the FRaNnkfUrters
proved to be a tasty treat..

Wiener Kaffeehaus
148 Neil Road
Singapore 088877

Tel: 65 6226 3148

i Say: " A nice quiet place to have a good Cuppa and chat, gossip and WHATEVER!! oH, don't missed out on the Apple strudel, overheard that IT'S GOOD!!! "

2006-05-30T07:43:00.000-07:00

# Peperoni pizzeria #

Yet another good spot to be away from the busy streets, tuck within the nice and peaceful private estates... "Greenwood Avenue"

Just one of the many nice restaurants that you can find here... is a place where u can easily deceive yourself that you've step into the other part of the continent... Relax, laze your mind while each beautiful piece is served on you table.

Thinly crusted Woodfired pizzas

Oh, across our table was this so enticing huge basket of calamari... "sniff sniff snifff"

What a meal without dessert..!!

Tiramisu

mY say: "Nice place to dine alfresco or to "shiver" with the air-con at full blast. It also comes with a fully entertaining restrooms, to keep you occupied, ermm if your resting there for long. Whats more, you'll find full supply of booze, on the other half of the restaurant (L'Estaminet). *Burp*"

Peperoni pizzeria
6 Greenwood Avenue
Hillcrest Park
Tel: 6465 6556

2006-05-03T18:34:00.000-07:00

LOOF - a bar on the roof top.

The view -

Take your pick -

LOOF
331 North Bridge Road
#03-07 Odeon Tower
Tel: 63388035

I SAY, "quirky decor, good views, nice wine, fine food... erm, do make reservations early (we got "kicked" out once). Yet another cool place to chill out, Justin!!!!!!"

2006-04-24T04:59:00.000-07:00

Hoi An - Our last pick out session.

Starter - Spicy Squid salad

Main Course - BBQ Fish

Freshly brewed beer

WE SAY, " till next time, cheers Vietnam... "

2006-04-24T03:59:00.000-07:00

Hoi An ~ Ba Le Well @ 50 Tran Hung Dao (30,000-40,000 VND per head excl drinks)

This is the closest you can get to a mini streetstyle setting. Be prepared for a warm "HELLO" from the lady boss. Following that she'll "POP" the wet tissue to wipe you face (some tourist enjoyed that). Then, the paper rolls and vegetables and sauces and roasted meats and fillings will be served. Sit back and learn how to make a Vietnamese roll, in style.

The eleborate spread - pickles and meat and spring roll

To eat - stuff everything into the paper roll, dip it in sauce. Easy!

WE SAY, "...bon appetit"

2006-04-24T02:59:00.000-07:00

Hoi An ~ Mermaid Restaurant @ 2 Tran Phu (opp cloth market)

This restaurant is located along the extreme end of Tran Phu. The search was worth it - the food was soooo good. While some claimed that this was the best mango salad they had ever, I enjoyed the Tuna and Hotpot. We order sooo many dishes we needed another table. And the meal with alcohol cost a mare USD15 for 3 persons!

Prawn and Mango salad

White Rose. See that Fresh Spring Roll at the top right corner?

BBQ Meat

BBQ Tuna in Banana Leaf

Seafood Hotpot

Lonely Planet says, " One of the original Hoi An eateries..."

WE SAY, "...burp"

2006-04-24T01:59:00.000-07:00

Hoi An ~ Wan Lu @ 27 Tran Phu

An open-air place where locals hang around.

This family runned restaurant along Tran Phu Street.

Cao Lau - doughly flat noodles mixed with croutons, beans sprouts and greens and topped off with pork slices.

"a little bit of each' ~ Hoi An's specialities - fried wanton, delicate 'white rose' and bbq meat

WE SAY, "yummmie... one of the best cao lau around!"

2006-04-23T00:59:00.000-07:00

Nha Trang is littered with seafood restaurants.

Look at the spread!!!

This is the most unusual steam rice - it's a cross between steam rice and nasi lemak!

This refreshing squid salad is a must-try!

BBQ beef is to die-for!!!

Fried fish with lots of herbs, yummie!!!

WE SAY, "... I'm filled"

2006-04-23T00:00:00.000-07:00

SWEET VIETNAM

We didnt try any traditional Vietnamese desserts as we were usually too filled by the main course. Nonetheless, here's some sweeties we're glad we did not miss.

Fruits - this is the most "local" we got

Warm pancake filled with banana topped with warm chocolate syrup

OPERA - creamy layers filled with espresso buttercream and mocha ganache

Chocolate Chocolate Chocolate

Passion fruit cake

WE SAY, "these french cakes are one of the best we had in 26 years!!! ... i miss Vietnam..."

2006-04-22T11:59:00.000-07:00

LIQUID DIET

Vietnamese prefer to brew their coffee right at the table, French-style - a dripper with coffee grounds is placed over the cup and hot water poured in. Say: ca phe phin

Black Coffee with milk

A typical Vietnamese breakfast - Black Coffee or White Coffee with French Loaf.

Vietnamese ice tea is refreshing!!! Note: Never ask for sugar or milk or be mistaken for a loony.

Fruit shake's everywhere. Mangosteen shake Mango+Avocado shake
Nothing's more refreshing than a fresh coconut on a HOT day!!! Say: nuoc dua

Cocktails - Vietnamese style

Beer is plentiful and cheap in Vietnam.

And it sure make a difference!!!

WE SAY, "Cheers!!! ... i miss Vietnam..."

2006-04-21T12:59:00.000-07:00

SPRING ROLL

You can't avoid spring rolls. They appear everywhere you go, in every menu, fried, fresh, with meat, just vegetables or seafood, as a starter, side dish, main course, bar food, beach snack, whatever.

Here's just a couple for you to salivate.

starters

side dish

main course

main course
do-it-yourself

in the bar

WE SAY, "we want more..."

2006-04-20T12:00:00.000-07:00

PHO [Read: fur]

No trip to Vietnam is complete without Pho. Pho are usually eaten at all hours of the day, but are special favourite for breakfast. Noodles are usually eaten as a soup rather than dry.

Pho is rice noodle in broth (usually beef). Topped with sprouts, mint leaves and a whole lot of greens. Before you dig in, squeeze lime, add chilies, pepper, greens and slurrrrrrp!!! It was impossible to picture all the Pho we ate, mainly because we had way too many Phos and, ermmm... we were simply overwhelmed by the smell and taste to remember the camera. Nonetheless, here's some pictures of our PHOs!!!

Our first Pho

Veggie Pho for breakfast?

Lunch time Pho

Guess only tourist eats Pho for dinner!

Pho with stewed beef was the yummiessst

WE SAY, "i miss vietnamese food..."

2006-04-12T23:40:00.000-07:00

Father Flanagan's

The best way to chill out after a fantastic session at the Drama Centre - beer & pub food.

Heineken - did we mention ice cold??

Fliers with Chili Dip - It's spicy, its hot, its absolutely yummie!!

Breaded Mushrooms with Garlic Dip - So simple and yet so satisfying.

Father Flanagan's Irish Pub
#B1-06 CHIJMES

WE SAY, "nice cosy place to chill out, eat some pretty good pub food".

2006-04-08T22:10:00.000-07:00

BREWERKZ

Brewerkz Singapore
Restaurant & Microbrewery
30 Merchant Road #01-05/06
Riverside Point
Tel: 6438 7438

WE SAY, "This is the perfect place to spend a lazy afternoon - choose a table along the river, nua, gossip, eavesdrop and just watch the day crawl by while drinking freshly brewed Beer at just $6++ a pint."

Recommends
Starter: Golden Ale was clearly everyone's favorite. Main Course: The new brew Irish Red Ale was perrfect, smooth and rich, yet not too heavy nor bitter; OR
The Indian Pale Ale, which is slightly heavier.
Dessert: Some like it sweet, others prefer theirs crisp.

WE OVERHEARD
4 men talking about money, fitness, dieting, losing weight, and... virginity...
Note: They spoke loudly.

2006-04-07T23:51:00.000-07:00

THE WINE COMPANY

With its high ceilings, mosaic tiles, colourful rugs and 60s retro feel, The Wine Company @ Evans is housed on the ground floor of a former university student hostel. There is a colonial charm to the space, which includes an outdoor smoking area in the back. 'The building evokes a feeling of Old Singapore. People dare to come in here and ask questions - they are not intimidated by the atmosphere.' says owner, Belinda Lim.

The Wine Company @ Evans
26 Evans Road
Tel: 6732-1229

WE SAY, "Nice decor, cosy place to chill out. Lovely waiters! Reasonably priced wines. Fried wings tasted frozen. "Imported sausages" tasted cold storage-ish."

2006-04-06T06:29:00.000-07:00

20 Classic Restaurants featured in I.S. magazine

SOUP RESTAURANT (Chinese)
25 Smith St
Specialties: Samsui ginger chicken

PORTA PORTA (Italian)
971 Upper Changi Road North, Changi Gardens
Tel: 65453108
Specialties: Let the chef surprise you

OASIS TAIWAN PORRIDGE
Oasis Building, 50 Stadium Blvd
Tel: 63464418
Specialties: Everything

WERNER'S OVEN (German/Western)
#01-01/02, 6 Upper East Coast Rd
Tel: 64423897
Specialties: Farmer's sausage with garlic and chili, crispy prok knuckle and ixtail stew

RENDEZVOUS RESTAURANT HOCK LOCK KEE
#02-02/03 Hotel Rendezvous Gourmet Gallery
Tel: 63397508
Specialties: Beef rendang, sambal prawns, chicken curry

SELETAR HILLS RESTAURANT (Chinese/Szechuan)
16 Jalan Selaseh
Tel: 64830348
Specialties: Szechuan smoked duck, claypot mapo tofu, kong bak

GORKHA GRILL (Nepalese)
21 Smith St
Tel: 62270806
Specialties: Prawns in papaya boat, momo (dumplings) with a special sauce

STEEPLE's DELI (Western)
#02-25 Tanglin Shopping Centre
Tel: 67370701
Specialties: Hot roast beef sandwich, Reuben, triple decker, steak sandwiche, cheese burger, milkshakes...

BOON TONG KEE CHICKEN RICE
401 Balestier Rd
Tel: 62543937

BANANA LEAF APOLO (South Indian)
54/56/58 Race Course Rd
Tel: 62938682
Specialties: Fish head curry!

SHASHLIK (Russian)
#06-19 Far East Shopping Centre
Tel: 67326401
Specialties: Shashlik and borsch

MOUTH (Chinese)
#02-01 133 North Bridge Rd
Tel: 65344233
Specialties: Chicken with scallions, "begger" tofu

HOUSE OF PERANAKAN CUISINE (Peranakan)
1/F Meritus Negara
Tel: 67334411
Specialties: Anything assam, anything in a claypot

WESTLAKE EATING HOUSE (Local)
#02-139/141 4 Queen's Rd
Tel: 64747283
Specialties: braised pork with steamed buns, chili crab, hot and sour soup

ANNALAKSHMI (Indian Veg)
#02-10 Excelsior Hotel
Tel: 63399993
Specialties: Soul food

CHARLIE'S CORNER (Western)
#01-08 Changi Willage Hawker Centre
Tel: 65420867
Specialties: Fish and chips, chili dogs, spicy hot wings

VIS-A-VIS (French)
12 Chin Tin Rd
Tel: 64687433
Specialties: Escargots, foie gras, chocolate souffle

MADRAS NEW WOODLANDS (Indian Veg)
#01-305 12-14 Upper Dickson Rd
Tel: 62971594
Specialties: Dosai thalis (platters)

LONGBEACH (Seafood)
Car Park A Marina South
63232222
Specialties: White pepper crab, black pepper carb, chili crab

SAMY'S (Indian)
25 Dempsey Rd Civil Service Club
Tel: 464722080
Specialties: Mutton curry, masala chicken

2006-04-06T02:14:00.000-07:00

"If the soup had been as warm as the wine,

if the wine had been as old as the turkey,

and if the turkey had had a breast like the maid,

it would have been a swell dinner."