Chinese 料理

http://danielfooddiary.com/2015/02/24/kaylee/

Half hits, half misses. Seafood could have been fresher. A pity, I do like this restaurant's offerings.

I am really the spontaneous "Let's Go!" kind of person. Thus, I will go sometimes anywhere for food.

Few friends can be patient for me to finish shooting, plus I would almost insist on videos and white tables (lol), which does take a longer time.
But seeing those sliced meats cook in the hot soup, is different from just a picture.

Anyway, Beauty In A Pot is goooood! My 2nd fav now.

For those who didn't read the news previously, Kay Lee Roast Meat Joint was sold off for $4 million dollars!

Will I see that kind of money in my bank this lifetime? I hope.
It retained its signature style – smoky slightly burnt on the edges, caramelised, sweetly honey glazed, good proportion of lean meat and fats (actually quite guiltily fatty), and very tender. Almost perfect when dipped with the brownish duck sauce and pinkish sweet chilli sauce.

But their duck can't quite make it.

http://danielfooddiary.com/2015/02/24/kaylee

One to hold the lights.
Three to hold the chopsticks.
One to shoot that photo.

Thank you @sgfoodonfoot @rubbisheatrubbishgrow @gninethree @pinkypiggu @stormscape for an enjoyable evening.

Hooray for folks working near the CBD, a NEW "Tang Dynasty" style noodles opens at the Boat Quay area.

Haha, the [NEW] is for @stormscape since he went twice but the shop sold out by 2pm. So I had to go before noon.

They have 4 types of noodles, spicy or non, dry or soup. Taste wise okay lah. Another option loh.

The Zi char restaurant is New Ubin Seafood, with some outstanding dishes.

We were craving for a Teochew Orh Nee (never mind the calories), was a tad dry. Still satisfying.

Just started a new monthly feature on DanielFoodDiary.com, where we will highlight 20 new openings (non-cafés) each month.
Check out which they are here! http://danielfooddiary.com/2015/01/14/newjan2015