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Curry Chee Cheong Fun QI LI XIANG 七里香 is probably one of those names that would be familiar to those whom are regularly around the Novena neighbourhood — these folks have been situated around Royal Square @ Novena for quite a while for now, though they had recently vacated their small nook around the corner in the vicinity of the link bridge between Velocity @ Novena Square and Royal Square @ Novena in favour of a larger-sized unit within the same mall that they are located in. Now situated closer towards the main entrance of Royal Square @ Novena from Thomson Road, its new premises are bigger and brighter — these folks had ditched the old-school coffeeshop theme that they had adopted for their previous space in favour for a look that is brighter with a cafe-like appearance; with a more simple design decor that comprises of cushioned stools and white tables for its dine-in furnishings, this matched quite well with the white walls and wooden accents in the other furniture and fittings. One can also observe several quotes that has been plastered over the wall. Being an establishment that is positioned similarly to the likes of what we now dub as Nanyang Kopitiam-themed dining establishments, QI LI XIANG’s menu heavily focuses on what one would expect to find at such establishments that centres around Malaysian Chinese-style cuisine; the food menu comprises of dishes like Nasi Lemak, Fried Bee Hoon, as well as several meat plus rice dishes — for those whom are looking for noodle dishes to go for, there is also the Luncheon Egg Noodles, Hor Fun Soup Noodles and Laksa. Other dishes offered at QI LI XIANG includes a line-up of toasts and Chee Cheong Fun items, while the range of beverages available includes Nanyang-style Kopi & Teh, as well as Milo, ginger-based beverages and chrysanthemum tea amongst others. Whilst the main focus at QI LI XIANG would really be on their Nasi Lemak / Rice offerings (which we had also tried their Nasi Lemak during our visit made to their previous location within Royal Square @ Novena), we had always been wanting to give their Curry Chee Cheong Fun. The Curry Chee Cheong Fun is part of a line-up of three (3) Chee Cheong Fun dishes that QI LI XIANG has to offer — these would namely be the Curry Chee Cheong Fun, Prawns HK Style Chee Cheong Fun and the Sweet Sauce Chee Cheong Fun. QI LI XIANG does not describe on the elements that would come with their dishes; that being said, it is worthwhile to note that the Curry Chee Cheong Fun is available in both ala-carte or as a set — patrons would be able to pick between a large-sized hot drink or small-sized cold drink if they went with the set. It can be observed from our order that the Curry Chee Cheong Fun came with elements such as beancurd puff, long beans, spring onions and half of a hard-boiled egg. More of light bite than a full meal, the portion of the Curry Chee Cheong Fun is a little bit on the smaller side; one can also order the Curry Chee Cheong Fun as a side to share around the table as well. Going for the Curry Chee Cheong Fun, we liked how the rice vermicelli rolls were pretty springy — they also absorbed much of the flavour of the curry gravy that it was drenched in. That being said, it is of no doubt that the true star of the dish was actually the curry gravy itself — this was immensely fragrant; there is quite a bit of complexity in its flavours coming from the rempah spices where it can be described as savoury and umami, hitting all of the right notes without being particularly jelak from the addition of coconut milk. The dish was also adequately spicy; one that should be pretty manageable for those whom are tolerable to moderate levels of spiciness — all that whilst the beancurd puffs have also absorbed the curry gravy and releases a burst of flavours as one chews on them. The long beans here adds an element of crunch that gives the Curry Chee Cheong Fun another dimension of textures. Whilst we were making our order at the counter, we were informed by the staff that for the Kaya Butter Toast, they were serving up the bread that comes with their Thick Toast line-up rather than the brown sugar-infused bread that is being illustrated on the printed menu for the Kaya Butter Toast. We went for the Kaya Butter Toast anyway despite the difference, though it does seem that the bread that these folks use for their Thick Toast offerings does seem to be that of commercially-made loaves that can be easily found at supermarkets. There really isn’t much to comment on the Kaya Butter Toast from QI LI XIANG; considering how the local F&B scene has been infiltrated by many of such Nanyang Kopitiam-themed establishments that serve up more inspiring versions of the Kaya Butter Toast, we did find that it is a shame that QI LI XIANG had served up a version that is pretty average at best that doesn’t really leave an impression to say the least. One thing that QI LI XIANG does seem to pride itself on would be their Iced Kopi; this item is also sometimes referred to as their QLX Signature Iced Kopi in some of its marketing collaterals. Though the Iced Kopi at QI LI XIANG does come short without the overflow element, the Iced Kopi still comes with that frothy and bubbly aesthetic that Nanyang Kopitiam-themed establishments typically serve up. The Iced Kopi at QI LI XIANG does come with a inherent sweetness as the coffee beans used in the Hainanese-style Kopi here have been roasted with margarine; we do note that the Kopi is definitely thicker than most around, while the level of sweetness does seem to be well managed — definitely quite close to what one would get from across the border. QI LI XIANG is one of those establishments that we had been longing to make a revisit for quite a while — these folks are pretty much a hidden gem that is rarely mentioned about on social media. Whilst the bread used for the Kaya Butter Toast was a little bit of a letdown for us during our visit to their relocated shop unit at Royal Square @ Novena, the Curry Chee Cheong Fun still carried a rather authentically Malaysian flavour that we would associate with QI LI XIANG having previously tried them out before. Prices of their ala-carte rice, Nasi Lemak and Fried Bee Hoon dishes range from $7.90 to $12.90; a little steep compared to that of a food court setting but QI LI XIANG offers a nicer dining environment with air-conditioning which we find to be still reasonable overall. Looking forward to be back to give their Nasi Lemak a go again; wishing these folks success in all that is to come!

Xinjiang cuisine Food is not bad, but service could be improved. Staff are having a hard time serving people when the restaurant got busy. There is currently a promotion of 20% off if you join the membership, but food would still be on a pricy side

Authentic Taste! Tried their 大盘鸡 and it was amazing! No random chicken parts (only chicken thigh), and the noodles were soaked with the richly flavourful sauce. Also tried their roasted lamb ribs, good taste as well. Will definitely come back again

Lamb Noodles The noodles portion was HUGEEEEEE. I legit think I can eat it for 2 meals. Soup wasn’t great and lamb slices were really shiny so it was weird. The grilled lamb was good! But the noodles were so mediocre. Price ~$25/pax

Signature Nasi Lemak (Chicken Wing) There seems to be quite a number of establishments with a focus on Malaysian cuisine that has opened around the island fairly recently — this includes the new Nan Yang Dao 南洋岛 at Serangoon Central, as well as Qi Li Xiang 七里香 which has been operating for quite a while at Royal Square at Novena; the latter being a short walk away from Novena MRT Station and linked to Velocity@Novena Square and Square2. Occupying a small corner unit that is located just beside the walkway leading to Velocity@Novena Square, Qi Li Xiang serves up quite a good range of Malaysian fare — this includes Hainanese Toasts (i.e. Hainan Kaya Butter Toast), Nasi Lemak sets, soup noodles (i.e. Luncheon Egg Soup Noodles), and even a Herbal Chicken Whole Leg with Rice. Beverages here includes Ipoh White Coffee, Nanyang-style Teh, as well as Milo, Ginger Tea and the other usual suspects that one would expect of such establishments. The decor can be said to replicate the charm of an old-school Nanyang-style coffeehouse; pretty decently decorated for a cafe that is more tuned towards fuss-free dining despite its size. The Signature Nasi Lemak was an obvious choice to us — opted for the Chicken Wing variant since it is a must for us to have Nasi Lemak with chicken wing, but there are also variants offering a fried fish fillet, as well as one that offers luncheon meat for those who prefer other types of meat options for their Nasi Lemak. Available in both ala-carte and set options, going for the set adds a drink to the main dish opted for — patrons can pick between the hot Kopi or Teh options (a large size of the choice of drink will be served alongside), or iced Kopi or Teh options as listed on the menu (a small size of the choice of drink will be served alongside). By large, this was a Nasi Lemak that surpassed our expectations for a spot that seemed like an indie version of Ya Kun/Toast Box/Heavenly Wang/Fun Toast/Kate & Toast — the rice here comes light and fluffy, distinguishable to the grain. It is lightly fragrant — there is a lingering hint of coconut-y aroma that lies towards the more ginger-y side; all that whilst being sufficiently moist. While pairing it up with the sambal on the side does overwhelm the coconut-y fragrance a little, we did like how the sambal comes slightly tuned towards the sweet side; wasn’t something too spicy so this would also work for those whom have a lower tolerance to spiciness in general — also comes with bits of Ikan Bilis for a good bite in between. The chicken wings are probably the only qualm we would have with the Signature Nasi Lemak (Chicken Wing) here — feeling like it was prepared way beforehand, the chicken wing is served at room temperature and while the batter is sufficiently savoury, it felt like it lost quite a bit of crisp in the process; could feel how good it would be if it was actually served piping hot. That being said, we were glad that the Ikan Bilis served on the side were actually still pretty crisp, while the sunny-side-up was a detail that they didn’t miss out on — that flowy egg yolk that bursts upon a touch with the fork being a crowd pleaser no doubt. A visit to Qi Li Xiang is also not complete without having their Iced Kopi — serving Ipoh Chang Jiang White Coffee for their Kopi beverages here; they actually froth their coffee up using a machine during the preparation process so one does get that frothy cuppa that isn’t too sweet and carries the roasty aroma of Nanyang-style coffee. Those feeling a little luxurious can even switch things up and go for the Iced Kopi Ice-Cream for an elevated experience. Given the sort of establishment that Qi Li Xiang is, it is east to really assume that they would serve up pretty basic fare that is more tuned towards the mass market than one that actually satisfies the taste buds. Bearing those sort of expectations, it is easy to see how Qi Li Xiang was able to leave a stronger impression — yes, there are details such as the chicken wing in the Signature Nasi Lemak (Chicken Wing) that could have been more better taken care of, but everything comes together as a package where there were also considerations made in terms of the flavour and texture of the items being put out. Wouldn’t really say that this warrants a visit if one is really out of the way, but I do feel that it makes for a great spot to visit for some Ipoh White Coffee that I do not mind making a small detour for!

Brunch [Toa Payoh, Singapore 🇸🇬] Signature Coconut Chicken Soup 原盅椰子炖鸡汤 (S$7.90) 清热解毒、补血养神、滋润养颜 There’s a kind of sweetness in the broth. Steam Rice Kitchen 蒸有米 Address 🛖 : Blk 206 Toa Payoh North, # 01-1197, Singapore 🇸🇬 310206 MRT 🚇 : Braddell (NS18) North South Line

Golden Sands Bun There seems to be quite a bit of change at Yishun Park Hawker Centre ever since our last visit to the hawker centre quite a while ago; while many stalls such as that of Ah Lock Tofu and Ah Tan Wings are still operating around the food centre, there seems to be quite a change with a number of the tenants — there are now quite a few Indian-Muslim and Muslim stalls that occupy a stall unit such as that of Bismi Briyani, Ayu Cooking Indonesia Cuisine and Naina’s Kitchen which are establishments that are not part of the initial list of tenants that operates in the hawker centre. A rather recent addition to the hawker centre would be that of Zao Dian You Ni 早点有你, a stall that serves up dim sum; the name is actually quite an interesting wordplay with various meanings — either being “great to have you early” or “there’s always you for breakfast”. Being a stall situated in a hawker centre, Zao Dian You Ni’s selection of dim sum revolves around the typical selection of fried and steamed dim sum that is usually available at coffee shops and food courts. That being said, Zao Dian You Ni does offer some interesting items such as that of the Taro Pau and Sesame Lian Rong Ball — items that are less commonly seen around. Having tried a number of items from Zao Dian You Ni’s menu, one of the items that we thought did slightly better than the others was the Golden Sands Bun. The Golden Sands Bun is what other establishments would usually dub as the Salted Egg Lava Bun. Sold in a portion size of two pieces per order, the Golden Sands Bun is a white bun that comes with molten salted egg lava within. Sinking our teeth into the Golden Sands Bun, we found the bun to be a little bit on the thicker side; the molten salted egg lava in the middle does however oozes out eagerly as one takes a bite into the bun. The salted egg lava itself was actually well-balanced; perhaps one that could match itself against similar offerings from more established dim sum specialty stores — a good balance of sweet and savoury with gritty bits of salted egg for good texture. That being said, the temperature of which the Golden Sands Bun came with was a little odd; while the molten salted egg lava was warm, the bun was a little bit of the lukewarm side of things. Overall, something which we found to be decent — this is considering that there are far worse that we have had from other establishments be it dim sum specialty stores or just stalls serving up dim sum in coffeeshops alike. Zao Dian You Ni isn’t that sort of establishment that attempts to put out artisanal dim sum at heartland-friendly prices; they also do not necessarily need to be that as well. In fact, it does seem that Zao Dian You Ni is more of that establishment that aims to just provide residents around the area an option to have dim sum whilst being at Yishun Park Hawker Centre. The set-up at the stall does seem to suggest that the selection of dim sum available are likely to be supplied, and that there are some offerings of which that seems to be slightly better than the rest. The Golden Sands Bun mentioned above was one of the better items that we have had; other items like the Siew Mai itself was a bit of an oddity amongst other Siew Mai which we have had thus far — the meat within the Siew Mai felt especially savoury and almost identical to that of chicken luncheon meat. It wasn’t unappealing, though was something to get used to. Then there was also items like the Taro Pau — the pau feeling seemingly thick like the Golden Sands Bun, though the Taro Pau’s filling was a touch to sweet for our liking. The prices of the dim sum items are not the cheapest around, with items generally served between $1.20 to $2.50 (other establishments such as Lion City Dim Sum Express 筷餐点心 serves up a wider variety of dim sum in the lower price range) depending on the type and its portion sizes. Having tried a number of their offerings, we would say that Zao Dian You Ni isn’t that establishment which one should make a visit if they are looking for something particularly artisanal — the dim sum offerings at Zao Dian You Ni are more tuned towards the average taste bud that are not to picky about; something that would probably satisfy those whom are just looking for a light bite around without too much of an expectation.

Supreme Bak Chor Mee Was actually thinking really hard about where we would want to dine at in the North-East after going for a run when we chanced upon a social media post mentioning about this rather new minced meat noodles stall at Kang Kar Mall. Turns out, it does seem that the Kopitiam food court had went through some form of a revamp, and the food court most certainly looks cleaner and refreshed than before the renovations have occured. The name of the stall is pretty much a wordplay on the Chinese idiom 绰绰有余; the Chinese idiom bearing the meaning “bountiful” or “more than enough”. The stall, which is named 脞脞有鱼 Cuo Cuo You Yu suggests that the stall serves up minced meat amidst fish — the name staying true to the roots of the stall being a noodle stall that specialises in minced meat noodles and fishball noodles. Located relatively near to the stall serving up mainland Chinese cuisine, Cuo Cuo You Yu should be a relatively easy find in the food court. The menu at Cuo Cuo You Yu features several styles of Minced Meat Noodles and Fishball Noodles — notable dishes include the Solefish Meatball Noodle, Handmade Fishball Noodle and the Supreme Bak Chor Mee which we had. Despite there being a Signature Bak Chor Mee that is being listed on the menu, it is the Supreme Bak Chor Mee that really caught our attention — also the main reason why we eventually found ourselves deciding to drop Cuo Cuo You Yu for dinner. While the folks at Cuo Cuo You Yu did not list down the elements that are included in their Supreme Bak Chor Mee, the obvious difference between the Signature Bak Chor Mee and the Supreme Bak Chor Mee based on the illustration on the menu was how the Supreme Bak Chor Mee comes with slice of meatloaf that comes alongside the noodles; the Signature Bak Chor Mee would come with the all-familiar lettuce leaf instead. Ordering the dry rendition of the Supreme Bak Chor Mee, we were also informed by the counter staff that they had ran out of all noodle options except with the Mee Kia when we made our visit on a weekday dinner service — we went with just that, whilst opting for vinegar and chili to come with our bowl of noodles. Cuo Cuo You Yu serves the cabbage, shallots, minced pork, pork liver, pork slices and pork balls in separate bowl with soup. Giving the Mee Kia a toss, we did feel that the noodles here aren’t particularly jelak — it was a comfortable balance of vinegary tang and slight hint of spiciness to tickle the tastebuds — should do fine for those whom are tolerable to moderate levels of spiciness. We did notice how the bowl of noodles did come with a single piece of pork lard and some Ikan Bilis; personally we did not feel that the pork lard made much of an impact considering it wasn’t the crisp sort that we liked — itself being a little soggy even, though the Ikan Bilis did add a savoury note with a crunch. The bowl of soup carried decent flavour; savoury without being particularly strong in its notes — the more memorable elements being the pork slices which was incredibly tender and the minced meat that had mostly disintegrated into the soup itself. The pork meatballs carried a good bite, while the pork liver weren’t too gamey nor grainy in its texture. The meatloaf that came with the noodles was the most interesting however; itself being a little dry but savoury with a springy texture — almost an in-between or luncheon meat and ham. Whilst not the cheapest bowl of minced meat noodles to have at $7.50, it does seem to have its own character Thant makes it a novelty to give it a go.

Pan Fried Pork Bun (foreground), Pan Fried Prawn Bun (background) It seems that the West is finally buzzing again when it comes to its game in the local F&B scene — whilst Jurong West Hawker Centre had previously closed down under the previous operator, the hawker centre is now known as JW50 Hawker Heritage after its operations have been taken over by Chang Cheng Mee Wah; a rather familiar name in the local F&B scene considering the number of coffeeshops which the name runs all across the island. Whilst the revamped Jurong West Hawker Centre has seen familiar chains opening up stalls in the hawker centre itself (think names such as Bai Nian Niang Dou Fu 百年酿豆腐 and Shi Nian Pig Leg Rice 石年猪脚饭, as well as GoPizza just to name a few, there are also some rather interesting tenants that are new in the local F&B scene in general. One such stall would be Xiangyu Pan-fried Bun 香遇生煎包; a stall that is located at the second level of the food centre just right beside the dessert stall. There does seem to be an uprising of establishments serving up Chinese pan-fried buns of the late; this includes stalls that are located in Maxwell Food Centre, the Food Republic food court at Parkway Parade, and Chinatown Complex Food Centre. Much like other establishments that serve up Pan-Fried Buns, Xiangyu Pan-fried Bun also serves up a good variety of other dumplings and Chinese-style noodles — some Irene include Xiao Long Bao, Chives and Pork Dumpling, as well as Prawn Wanton in Chilli Oil Noodles in both dry or soup format. Being a Sheng Jian Bao junkie, it is needless to say that it was the Pan Fried Pork Bun and Pan Fried Prawn Buns that made us decide to dine from Xiangyu Pan-fried Bun during our visit to JW50 Hawker Heritage during our visit there. Some disclaimers that we should probably include is that we did spend quite a while waiting for our order; from the queueing to us getting buzzed to collect our food, we spent a good 1.5 hours to get our Pan Fried Pork Bun and Pan Fried Prawn Bun. The waiting time can be attributed to how there is typically a waiting time involved for the preparation of an entire batch of Pan-Fried Buns, and the extreme crowd level that was visiting the hawker centre on the very first weekend that they had opened their doors. The Pan Fried Pork Bun and the Pan Fried Prawn Bun are best to be had when they are still piping hot — we noticed how the skins for both the Pan Fried Pork Bun and the Pan Fried Prawn Bun are actually pretty thin and delicate; leaving them out for a while would see the skin absorbing much of the broth in the filling itself. Taking a bite into the Pan-Fried Buns, the broth instantly squirts out of the bun; the buns being really well-filled broth. Between the Pan Fried Pork Bun and the Pan Fried Prawn Bun, it was hard to make an accurate call on which would be the better one out if the two — we liked how the Pan Fried Pork Bun comes with a good portion of meat filling; the broth carrying a savoury bite with a gingery undertone which made it really refreshing and easy to have. On the other hand, the Pan Fried Prawn Bun seems to consists of a mix of fish paste and prawns; its broth carrying a significant hint of sweetness that was also cleaner and lighter tasting in comparison. Truth to be told, the Pan Fried Buns from Xiangyu Pan-fried Bun are some quality stuff with consistency that is able to rival that of other establishments serving the same in town; that being said, perhaps it is best to probably give them a try only after the hype of the entree hawker centre had died down to skip on the long waiting times which we experienced.

Yummy Cantonese congee Mui Kee is a culinary gem that specializes in Cantonese porridge. While their porridge dishes are undoubtedly the stars of the show, their claypot creations are equally impressive. The porridge itself is a work of art. It's smooth, creamy, and flavorful, with a delicate balance of savory and subtle sweetness. I particularly enjoyed the century egg porridge, which was incredibly comforting and satisfying. The century egg added a unique depth of flavor that complemented the porridge perfectly. We did try the claypot frog leg and claypot beef brisket, both of which were absolutely delicious. The frog legs were cooked to perfection, with the meat tender and juicy. The sauce was a savory blend of spices that complemented the frog legs perfectly. The claypot beef brisket was also excellent, with the beef soft and tender. The sauce was rich and flavorful, with a hint of sweetness.

Congee with Homemade Pork Meatballs & Sliced Garoupa Very long never eat this. Still a notch above generic porridges. Fragrant congee, fresh fish, large crunchy meatballs I'm guessing have cartilage or tendon.

Breakfast Garoupa Belly Congee 生滚石斑鱼腩粥 (S$15.80++) Took the longest time to be served. Sliced Fish with Dace Fish Balls Noodle 首选鱼片与鲜鯪鱼丸面 (S$11.80++) Egg noodles in soup version SLICED RAW AMBERJACK 生鰤鱼片 (S$14++) In thick chunk slices Japanese style Roasted Duck & Preserved Vegetables 雪菜火鸭丝肠粉 (S$8.50++) Mui Kee Address 🛖 : 1 Scotts Road, # 01-12 Shaw Centre, Singapore 🇸🇬 228 208 Open 🕰️ : Mon - Fri : 11.30am - 3pm, 5.30pm - 9.30pm Sat, Sun, PH : 8am - 9.30pm Website 🕸️ : https://www.muikee.com.sg

Lunch [Bedok, Singapore 🇸🇬] Cha Shu Gu Pork Ribs Soup 茶树菇排骨汤 (S$4.80) Salted Egg Pork Rice 咸蛋肉饼饭 (S$4) 湯师傅瓦缸养生滋补炖汤 Address 🛖 : Blk 208B New Upper Changi Road, # 01-36, Singapore 🇸🇬 462208