Love Food But More So Eating The Way Of Life I Grown Up With

Love Food But More So Eating The Way Of Life I Grown Up With

Featuring Bukit Merah View Market & Hawker Centre, Bendemeer Market & Food Centre, Chung Cheng Chilli Mee (Golden Mile), Nanbantei Japanese Restaurant (Chinatown Point), Korean Fusion BBQ, Srisun Express (Serangoon Garden), Dao Ji (People's Park Complex), Makan Melaka (Changi Village), Orchard Yong Tau Foo (Cuppage Plaza), Rong Hua Bak Kut Teh (Waterway Point)
don leow
don leow

Despite receiving Low rating on this noodle stall, I have found one of their branch serve really well done noodle that if done right with Chef skill is actually worth revisit again

For full review visit here :

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Despite receiving Low rating on this noodle stall, I have found one of their branch serve really well done noodle that if done right with Chef skill is actually worth revisit again

For full review visit here :

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Seldom will coffeehouse chain produce equally IG worthy looking and good to taste cake pastries and coffee bean did it right and every cake featured are tasted tested and are good. Limited to CNY only and for full review visit here :

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Since we can’t travel out of singapore , we bring Hong Kong closer to home and this is one good addition to your char chan tang that brings authentic hk taste

They have set menu from 9-11am which is cheaper but can be long queuing.

For more review

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Glad to see this 60 years old Cantonese roast meat stall is revamped and continued legacy by the grandson . You can see my full detail review here

If I have to choose between the widely popular claypot rice featured in food blog or reviews verses this stall. I will go for Nan Xing for its rice burn ends this stall has produced that is the key flavours of what claypot rice should have.

Nan Xing serves the similar ingredients as most claypot rice does and ingredients are generous even for one serving. The owner also serves claypot vinegar pig trotters ( need advance order) and bah kut teh.

Unlike most stall who uses only gas , Nan Xing way of cooking is that rice is cooked in gas and finishes off on charcoal to achieve the burnt rice effect that produce the crackling that is addictive.

Not many will appreciate the burnt end but this is how claypot rice should be back in the old school days in Singapore and one will finish off with pot of Chinese tea to pour into the pot with final bits of burnt rice so to soften the rice but to transform in it into similar to chazuke ( Japanese way of eating rice in tea) to overcome hangover.

One can also add salted eggs n salted fish or other extra condiments like Chinese sausages n pork belly or chicken but is not necessary as the existing ingredients served are sufficient.

The dark soy sauce n chilli sauce that comes with it are equally good with dark soy sauce has consistent of sweetness that blend well with savoury of the rice n meat drizzle with their homemade oil that is nutty.

As singaporean, chilli sauce is necessity and it has very nice flavour that is close to chicken rice chilli sauce that goes well either the meat.

Price starts from $8/- and waiting time is around 15 mins and they do have combo meal which comes with all kinds of meat.

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Aroy Mak Mookata has been around for years and has been reviewed by many food bloggers. They have 2 stores - Serangoon garden and MacPherson while Serangoon garden has just open for one year.

What is worth doing a review is that despite there are many mookata - authentic or fusion. Most mookata stalls seldom represent their origin of taste. This is not true for Aroy Mak. In their ala carte standard buffet ; is worthy to mention that they serve marination meat and sausages infused with typical Chiang Rai spices which is strong in lemongrass and cumin.

Not to mentioned that they have the typical street food- Thai sausages that just make it so sawadi feel.

Seafood selections are limited for standard price buffet unless you go for the deluxe version but looking at menu I think is an overkill comprises of salmon and lobsters and considering mookata is a street eat. Nevertheless is still worth as top up price is less than 10 dollars for the upgrade.

The squid serve in standard buffet was the only seafood in menu but was satisfying as it is plump and juicy and not hard regardless you boil or grill it.

Tip: dinner starts 5pm for mookata but do come early as observe the dinner group are usually in packs of 8 as only 2 tables available for couples while remaining tables are needed to serve other customers their other noodle dishes. Got crowded by 7pm.

This applies to standard menu, order their Chiang Rai flavoured meat and sausages as priority as is most delish among all meat dishes. Follow by their squid , liver , mushroom balls and fish roe balls.

For vegetables , all okie but avoid the 小白菜 which was too hard for us despite Long hour of cooking.

The Thai noodle is quite salty on its own so do put last in soup to avoid destroying the soup.

There are small thongs at the free drink and ice cream section for you to use when turning and grilling food.

For the Suki sauce , of all 3 selection from normal to strongest

Need to improved on staffing and availability of grill pot which the boss has acknowledge and apologised for that. As also ordering may not turn up as what you ordered when things gets heated up.

Overall is a worthy dinner that does not break your bank and is below 50 dollars for 2 .

Is hard to believe one can find a bowl of noodles that only cost less than 4 dollars in Orchard Road. This however has proof otherwise that hidden gem like this prawn noodle does exist.

Situated at the same floor as famous Orchard Yong Tau Fu and Osho gyozas , this stall basically operates like a canteen that sell variety of food from cut fruits to prawn noodles to economical Rice’s and beehoon. It also sell a healthy range of desserts like ondeh ondeh to fried sesame ball.

I have ate at this stall twice and mostly are there for snacks and coffee after eating at Orchard Yong Tau Fu.
This round being there early ; I decided to go for my pranab noodle fix and the bowl of noodle prices at $3.50/-

Cooking was speedy despite having a lot of morning crowd.

Was finding a Korean bbq place for a family treat and found this hyper bbq hideout on the web that was popular among singaporean but also recommended by various food blogs ( media interview) and also sold out reservations in most of the weekends.

The review and its facebook page share of its famous variety of flavoured pork ;beef and chicken with pork having the largest selection of flavours ranging from lychee to curry taste.

Despite the word “fusion” is used in this bbq place which also serve steamboat at its ground floor situated in 2 storey shophouse where bbq is on 2nd floor. The food in my opinion has failed to meet a minimal satisfaction in term even the prices are the same as those major Korean bbq food franchises. The store has a 4 yrs history.

In summary here are the honest info in my opinion for foodies as references :

1. There is no time limit for the bbq meaning you can eat from lunch to dinner but if you intend to do so then you have to be prepared to pay for dinner price then. We book at 3 pm but finished at 5pm.

2. The staffs are attentive enough to address to our needs and even help us to change table and provide us fresh utensils when they want us to move to give up table for larger crowd.

3. Waffles are something new which the staff will make as first order for you which took 10 minutes.

4. So far meat marinating has no msg especially gong pao chicken which proofs that. So is the pork collar meat which was the only better choice of variety for the meat.

5. They used Teflon sheet on hot plate which I think is good and innovative as it doesn’t burn the food that easily and is easy to replace rather than constant changing of the hot plate and is speedy.

1. Most marinating of meat are either bland or overpowering like lychee pork belly which simply taste like sugar syrup and wonder why most food blog stated it has strong lychee taste. Turn out another table guest actually asked for waiter for the same enquiry and it was answered as lychee is sweet that’s all - u to decide.

2. Houseflies - despite within an aircon room ; our food was constantly visited by houseflies and since the food station is also open concept thus it becomes a concern.

3. Lack of varieties as it deem as fusion ; is more like given same common cut but marinated in different sauces and lack what Korean bbq should have in term of meat cut like beef short ribs.

4.Seafood disappointment on the bamboo clams are huge discount despite I think good intention for owner to supply high end seafood but it failed badly simply the bamboo clams are filled with sand when chew on ; we have to discard whole lot.

5. The air vent to suck in all oily fumes produced by bbq are almost powerless and despite we asked if it can turned up ; we will instead told is due to aircon facing us; after moving to next table ; the fumes suction didn’t seems to improve and we ended overwhelmed from head to our bags with bbq Smokey and oily smell. Additionally no storage of bags to avoid that smell neither.

6. The topping up may seem slow which was assume that is cross over from lunch to dinner as a few items we have requested was not ready except when we are done and dinner time started.

7. Parking is inconvenient since is situated along Dunlop Street but is near to Jalan Besar mrt if you want to come visit.”

Overall ; suitable for those who wants cheap and endless fill of meats without breaking your bank and no time limit and hope the owner can improve on those above mentioned points after seeing my post which I believe will make this bbq place a worthy place again for Long lasting returning customers-every customers walked out seems unsatisfactory and were commenting or complaining in someway since we sat near the cashiers. Prices and time are available at their fb page.


Just want to intro this dish in particular though their Bah Kut Teh is also as good.

This trotters are braised with standard braising sauce which is aromatic yet unlike other place that thicken the sauce to make it starchy. The sauce itself is perfect to drink it as soup.

What I like is that the braising sauce has a well balanced of all spices which is not overpowering unlike some place where cinnamon or star anise that just goes very well with meat.

Coming to the meat that it is collagen laden and yet not fatty. The skin was braised that the fats are melted and infused into the skin and meat making it tasty yet not gluttony.

Owner did a good job to remove all the fine hair on pork skin which is thumbs up especially in hard to reach corner where skin got curl up sometimes.

The stall is based in basement of Hong Lim food center and operating hours varies but usually they will close by 8p or when all ingredients are sold out.

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Probably one of best chendol which I have come across. Credit to the owner making all ingredients fresh. Gula which is explained as sweet palm sugar is the key ingredient to this fabulous dessert.

Difference between Singapore n Melaka chendol is that they don’t used coconut milk like we do thus less rich but it gives a clean taste.

Indeed all good dessert will have variation and this no exception for the chendol sold here.

Choices of red bean, corn and durian fillings can be chosen and if you want to pampered yourself, you can ask for all three which is less than 2 dollars.

Overall is a worthy snack on a hot day and the shop also sell other snacks like curry puffs. I believe they have another branch in Jurong West but do search in Burpple to confirm.

If u do come by drop by and try and shop is facing the Changi food center diagonal to Charlie’s corner who is famous for western food n burgers.


Not many drink stall in Singapore sell this kind of beverage anymore. Reason is simply there are too many alternative that has make some old school drink disappear.

Tea O limau - translate is black tea with lime. It can be serve hot or cold though and before we have ice lemon tea ; this is a common drink served in Singapore and even in Malaysia. Citing lemon is considered a luxury item that this is how the original citrus tea began.

The tea base is black or red tea and 3 whole limes partially slice and squeeze the juices to infused with the tea. Ironically it must be 3 limes no more or less in order to achieve the fusion of lime and hot tea and stir in a dash of sugar and is a perfect drink in humid weather and to wash down oiliness of food. The same can be serve cold and process is repeated with final step to add in ice but not my preference as it dilute the tea when ice melts.

Do try it next time if you are new to Singapore local drinks

Srisun is opened 24 hours

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