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Light, slightly crispy at the top, aromatic. We ordered the chocolate, Oreo and cranberry flavours. The Oreo and chocolate flavours were the best to me.

Instagram: @weitingforfood ❀️
[TASTING + BURPPLE DISCOUNT] With an extensive menu consisting of a whopping 36 drinks, Tea Dojo’s the new kid on the block when it comes to BBT and they were so kind to invite us over to try their drinks! 😍😍
We had their:
πŸ‡ Grape Boba Goodness ($6.30)
πŸ“ Strawberry Boba Goodness ($6.80)
🍼 Boba Strawberry Yogurt ($7.80)
🍡 Mountain Snow Top ($6.50)
πŸ§‹ Epic Milk Tea ($5.50)
β˜•οΈ Coconut Coffee ($5.30)
[Note prices shown are for L-size/700ml]
My drink was the Mountain Snow Top (⭐️ 7/10), which interestingly came with salted egg biscuit topping on their snow top β€” I feel like the salted egg may be an acquired taste but overall this was a decent drink. This was introduced as their strongest tea on the menu and had a distinct tea taste, although it was lighter than expected. Nonetheless, I liked the use of fresh milk instead of what’s on the market, which can result in cloying aftertastes especially for 700ml-sized BBTs. Definitely a good choice! πŸ˜‹πŸ˜‹
Special shoutout to the Grape Boba Goodness (⭐️ 8/10) with whole grapes and grape boba in the drink β€” a strong contender against HeyTea’s drinks (but for a lower price). I also liked the refreshing Boba Strawberry Yogurt (⭐️ 8/10), on the pricier side but definitely worth its price tag, with the mild sourness of the 0% natural yogurt contrasting against the sweetness of fresh strawberries!

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Founded in the 1940s and among the more affordable brands retailing dessert fritters, they're mostly known for being a halal business-to-business supplier.
However, 4th generation owner Audrey Chew still has help maintaining a hawker stall, showcasing their product range.
During the COVID-19 pandemic, they pivoted to the online and offline consumer market, selling directly to the customer - ensuring business continuity with a multi-channel digital approach.
Today, their dough is still freshly made from scratch, and formulated to be kept for up to 9 months, allowing one to enjoy these in the comfort of home.
Their ham chim peng has a light fluffy chew, with the 5-spice version having salty savoury spice notes, and the red bean paste version carrying earthy sweet nutty flavour.
The butterfly bun is chunky and soft, with a light crispy bite to texture, and lovely nutty sweet bready flavour.
The dough fritter / you tiao has a softer chew than elsewhere, with nice bready savoury flavour.
Dessert Fritter
You Tiao Man
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-05
More details:

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Tom yum soup came with good serving of seafood!

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Decent Thai food in the neighborhood!

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Friendly store owners! Nicer when hot, feels a little greasy but not heavy. $14 for 12 muffins.

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Baked fresh, these muffins taste better than they look! Can't rmb the flavours as the stall owner helped us to mix and match based on availability. Love the charred ends! The queue was about half-an-hour wait, and the stall uncle kindly came to offer us some muffins.

From Hong Yun Seafood
Quick fry noodles of squid and prawns.
Fragrant when its is served.


Went down for their wonderful braise and they also sell pig organ soup ($3.50) which was very nicely flavoured with the pork ingredients and the salted vegetables! Love how the pig liver is not overcooked and really fresh. Definitely something I will crave on a rainy day! Will be back 😍

If you are craving some good homely kway chap, this is one good place to go for.

We had a variety of braised ingredients to share, and they were all really good! What I find unique about this stall is that they have 3 different kinds of intestines, ranging from the small ones to the big fatty ones and even pig's tongue! Most kway chap stalls don't have these. The innards were all very clean and had little to no odour. The braise itself isn't overly salty and yet flavourful, making this a very well balanced yet hearty dish! Love that the noodles also still have a bite to them. Pricing is really affordable as well, at $3.60 per portion.

Chanced upon Grandpa Cheung Fun during one of our recent visits to Toa Payoh Lorong 1 Market & Food Centre β€” the food centre had recently seen a few stalls come and go; Grandpa Cheung Fun occupies one of the corner units of the food centre in the same stretch as where Come Daily Fried Hokkien Prawn Meeks also located. This is, however, not the only outpost of Grandpa Cheung Fun around the island β€” some have also mentioned seeing them around at Changi Village Food Centre; essentially their second outlet after their very first one here at Toa Payoh Lorong 1 Market & Food Centre. Following the trend that some of those stalls serving up Hong Kong-style Chee Cheong Fun went with, Grandpa Cheung Fun serves up stone-milled Chee Cheong Fun. That being said, the folks at Grandpa Cheung Fun takes their Chee Cheong Fun to the next level β€” apart from serving it in a plain white aesthetic, Grandpa Cheung Fun sets their Chee Cheong Fun apart by serving it in three different colours; the Original bearing the usual white aesthetic, whilst the Dragon Fruit variation adopts a fuchsia look β€” the remaining one being the Spinach that sports a green colour aesthetic. The Chee Cheong Fun here does come with a variety of toppings β€” one can either have it plain, or choose from the variety of toppings that they offer including Double Egg, Prawn and Char Siew etc. as well as in various combinations such as Corn + Pork, Egg + Veg + Pork and Prawn + Char Siew etc.

Whilst we usually abstain from ordering items that bear a colourful aesthetic, the curiosity in us made us go for the Dragonfruit Cheong Fun w/ Prawns. Apart from the fuchsia aesthetic that made it stand out from the other Hong Kong-style Chee Cheong Funs we have had from other establishments, we also note that the Chee Cheong Fun here does carry a wrinkly look that we have since found ourselves associating to Hong Kong-style Chee Cheong Funs that are made with rice slurry that was stone-milled. The Dragonfruit Cheong Fun also came with the same light soy sauce and chili that the usual Hong Kong-style Chee Cheong Fun would have come with. Going straight for the Chee Cheong Fun, it is noted that the dragonfruit element is only added for the visual appeal β€” apart from the colour, the infusion of dragonfruit juice into the rice slurry did not cause any change in flavour of the Chee Cheong Fun. That being said, the Chee Cheong Fun did carry an evident ricey note with a slightly chewy texture whilst still being thin and silken; soaks up all that light soy sauce that provide a savoury note that one would associate with Hong Kong-style Chee Cheong Fun. Found that they were pretty generous with the amount of shrimp that they provided; no doubt not the freshest, but these were still pretty decent and provided quite a good, firm bite whilst being still naturally sweet on its own. Whilst the chili provided with most Hong Kong-style Chee Cheong Fun does carry a smoky undertone, the chili here seems to have an emphasis on being savoury instead. That being said, it does carry the umami notes of dried shrimp within β€” still matches up the Chee Cheong Fun really well.

With the slight slowdown for establishments specialising in Hong Kong-style Chee Cheong Fun popping up all over the island, some may argue that the trend for such items might be past its peak. Perhaps the folks behind Grandpa Cheung Fun has also seen that coming, and had decided to settle for a variation that can be said as one that is truly their own β€” going for a specialty on serving up Hong Kong-style Chee Cheong Fun in three different colours is definitely something unique up to this point. No doubt it is all for the looks, but we do think that the Chee Cheong Fun does seem to be relatively well-executed looking past the colours, though albeit on the pricey end. That being said, Grandpa Cheung Fun is still a spot to visit for stone-milled cheong fun fans to check out, considering how there are many Hong Kong-style Chee Cheong Fun establishments that there are these days, but those serving up stone-milled renditions are still pretty rare even to this day.