Welcome to Geylang.

Arrived at 11am at this much vaunted stall selling Sheng Mian and Mee Hoon Kway. Long queue even before lunch hour proper. Ordered MHK soup, medium portion for $5.00.

In summary, I was disappointed. The broth was too bland and the MHK was torn into small but thick pieces which made them chewy but tasteless. The two prawns were shell on so eating them required peeling of the shells. So messy. The pork and mince meat were equally bland and tasteless. The saving grace was the portion which was more than adequate for the average person.

Definitely not worth the queue. Perhaps their Sheng Mian is better but definitely not their MHK.

Stumbled upon this shop with a really interesting storefront, that if you go at night you’d probably get a glimpse of Japan with the whole JDM initial D vibe. The store does not seem to have proper meals, but they do have a good selection of bites. While I came in just wanting a drink, seeing how there was a namesake item on their menu, I had to try it. It was a crispy deep fried tofu with their special chilli dressing. This chilli was on the slightly watery side, but was delightfully spicy, tangy, and just a bit sweet. I quite enjoyed it as a bar snack, but above all, I think I’ll come back for the really nice and chill vibes.

Rate:🌟🌟🌟

My favorite handmade ban mian to date. The noodles? Impeccable. Fresh, chewy, and of nice thickness and texture. The sauce had a nice good mix of savouriness but it’s nothing until you add that amazing chilli which really packs one hell of a spicy punch and elevates the whole experience. Typing this is making me crave it again, but I understand that they have moved? Or will be moving from Sims Avenue to a coffee shop near Geylang East library. Please let me know if anyone finds out their new address🫠

Rate:🌟🌟🌟🌟🌟

There hasn’t been much interesting developments in the cafe scene at the Cassia Crescent for quite a while since then; that being said, it does seem that a new cafe named Second Floor Lab Gelato has found home in a shophouse unit not too far away from Sweet Garden Dining Cafe. The unit which Second Floor Lab Gelato occupies is around the same size as Sweet Garden Dining Cafe; one that is almost twice the size of an average shophouse space that most cafes in a similar setup operate out of. For its interior, it seems that Second Floor Lab Gelato has pretty much went for an approach that is simple but with a rustic approach — there is some stylistic details that suggest that an English-cottage style look is being attempted in the way that it is furnished; there is also ample space set aside in between table to ensure privacy amongst different group of diners as well. In a time where it is increasingly common for gelato parlours located in the neighbourhoods to serve up ice-creams that are sourced from suppliers, Second Floor Lab Gelato is a rare location that churns their own gelato that makes it all the more worthy of mentioning — there is also an effort to switch things up for their patrons by offering a “Creative Gelato of the Month” flavour. Apart from serving up gelato in cups, they also do serve up their gelato with an Apple Crumble or Plain Waffle. Another thing worth noting about Second Floor Lab Gelato is how they also do serve up innovative bakes which they have created in-house. Beverages available at Second Floor Lab Gelato includes espresso-based specialty coffee, and tea served in a pot.

Despite by being one spot that at best identifies itself as a cafe at heart given the entire outlook and setup, we like how there is quite a level for attention to detail being placed in the service that they provide at Second Floor Lab Gelato — whilst serving the Dill Cheesecake to our table, the staff gave us a little introduction to the elements that goes into the Dill Cheesecake just like one would get in a fine dining establishment. We were told by the staff that the base of the Dill Cheesecake would be a Hazelnut Feuilletine, while the two layers of dill-infused cheesecakes are sandwiched by a Dulcey Chocolate Crunch; the same also tops off the layer of Dill Cheesecake above while cream is piped above it — presumably to add on to the aesthetic appeal of the cake. The idea of a Dill Cheesecake may sound off as a dessert item but there to be told, it was one that was a sound decision that really made sense. One could definitely taste a hint of the aroma of dill at certain parts of the cheesecake — and this isn’t quite as odd as what it sounds on paper since cream cheese and dill are already a combination typically found in Lox bagels that also tend to feature smoked salmon.

The texture of the cheesecake here itself is smooth; very much akin to a New York-style cheesecake to say the least and not particularly jelat since most of the other elements like the Hazelnut Feuilletine and Dulcey Chocolate Crisp adds a dimension of nuttiness and caramel-y chocolatey flavour to the entire composition. In retrospect, the other elements helped to add texture to the dessert; the Hazelnut Feuilletine gave a crunch while the Dulcey Chocolate Crisp provides a crackling crispiness given how thin it is; we just weren’t too much of a fan of how the dill cheesecake layers sliding around since the Dulcey Chocolate Crisp was rather smooth and lacked the friction to hold the integrity of the cake when sliced upon. Another item which we gave a go was a scoop of their Gochujang Strawberry gelato paired with their Buttermilk Waffle — the buttermilk waffle is somewhat fragrant but likely appeals to those whom love their waffles soft and plush; that being said, it is the Gochujang Strawberry (which is also the listed “Creative Gelato of the Month”) that truly shines here. The flavours already sound bold in the namesake but truly lives to the expectations — it starts off almost akin to any Strawberry-flavoured gelato with that light tang of strawberries; not particularly milky nor tasted of artificial flavourings. The tangy notes slowly transition into the earthy notes of the bean paste in Gochujang as it reaches the finish, and ends off with a tinge of spiciness that tickles the tastebuds albeit unexpectedly, though mild that it should do well for those whom are tolerable to a lower level of spiciness in general — quite creative, yet well rounded off. Second Floor Gelato Lab does present itself as a humble and cosy nook with some bold and innovative ideas with a dedication to serve its creations being made from scratch — somewhere to add to the list to check out for sure!

mee hoon kueh is also springy and all the thinner side but still very enjoyable, if you’re gg to dabao, recommend gg for the soup versions so you get more soup and manis veg HAHA

finally tried penang hengheng after forever! the noodles are handmade and rlly so different from any other youmian we’ve ever tried. but the real star has to be their chili SO SO FRAGRANT we really loaded up on it

I was here for the famous wanton mee and found this stall beside it that look appetising as well.

So I gotten this spicy prawn you mian. Do allow them some time to prepare your noodle, as they made it directly upon order. But you could wait there and see how they made the noodle from a big piece of flour.

The taste was surprisingly so good, after you mixed everything in the bowl with the chilli. The you mian texture definitely firmed enough to enjoy.

Air con pet cafe, cute ball pit

Indulge in authentic flavours at Thirteen BBQ Bar! Treat yourself to a feast of delectable skewers, spicy mala pork belly, and homemade dumplings.
Open until 2 am daily, with no GST or service charges, this is the ultimate destination for satisfying your late-night food cravings. Look no further for your next favourite supper spot!

Discovered a new tze char gem place to visit!

Was searching for affordable and nice tze char in the Geylang Area and chanced upon JB Garden Seafood Restaurant with raving reviews! Many made comparison to JB Ah Meng (which is just a a few mins down the street) and said this was as nice and way cheaper!

Brought the family out here to try the food!

Here is what we ordered:
-San Lou Bee Hoon ($10.50 for Medium)
-Herbal Paper Wrapped Chicken (1 whole chicken for $28)
-Hot Plate Beancurd ($12 for Small)
-Curry Fish Head ($28)
-Prawn & Pork Omelette ($8 for Small)
-Coffee Pork Ribs ($12 for Small)
-Sambal Sweet Potato Leave ($10 for Small
-Drinks ($2-3+)

The star of the show is clearly the San Lou Bee Hoon! It was not overly chaotah! Much wok hei taste. Tastes even better with the sambal chilli sauce dip! The herbal chicken was also tender, with sufficient herbal soup for drizzling on rice. Sizzling hotplate beancurd was also my other top favourite! Super flavourful black sauce with minced meat and soft tofu! Curry Fish Head portions and ingredients felt slightly little for the pricing though. The coffee pork rib was one of the worst item ordered imo though. The sauce was the watery kind, and the sauce tasted way too bitter. Other places serve better coffee pork ribs.

Come here for the San Lou Bee Hoon especially! Skip the coffee pork ribs for sure!

Will be back again, as it is affordable! No GST and No service Charge here! For 6 adults, the bill amounted to $120 only!

First time at gspa. Here’s a cheatsheet on the buffet.
-The ayam penyet is undoubtedly the best tasting thing in the house, crispy with sound effects! Size is reasonable
-curry chicken was yummy
- dim sum was so so
- prawn agio olio was ok, somewhat too salty & portion was small. Swopped prawns for special of the day salmon. Don’t order that alone
- the white wheat dessert was nice, similar to pulot hitam in texture
- there’s a vegetarian table on one side that we almost missed!
- all drinks were a tad big sweet, but the coconut doesn’t feel like it had sugar added!

First time at gspa. Here’s a cheatsheet on the buffet.
-The ayam penyet is undoubtedly the best tasting thing in the house, crispy with sound effects! Size is reasonable
-curry chicken was yummy
- dim sum was so so
- prawn agio olio was ok, somewhat too salty & portion was small. Swopped prawns for special of the day salmon. Don’t order that alone
- the white wheat dessert was nice, similar to pulot hitam in texture
- there’s a vegetarian table on one side that we almost missed!
- all drinks were a tad big sweet, but the coconut doesn’t feel like it had sugar added!