Thot I'll retype another portion of the post I lost on Margaret Drive Hawker Centre.
My fave (or one of them at least) is Jin Du Ya Fan Ya Mian. It serves braised duck. The "tzup" they use to braise the duck, tofu, egg etc is simply great! The duck meat is cooked to perfection. Go for noodles as the rice is a bit too dry for me... plus there's more "tzup" in the dry noodles... (^_^)
Oh yes, must must get your bowl of soup too! It's peppery with taste of chinese herbs. Very authentic and shiok! There are of course down sides...
The ducks are sometimes not "de-feathered" cleanly enough at the wings (which I like) and can look quite gross... My fave is to have "kway teow" dry... but the kway teow they use is not the best grade so it's a bit "rough"... But for $2.50 a bowl (they used to sell only $2), I think it's worth it man... I usually go for $3 to get more meat (yum....) and add tofu or egg for another $0.50...
MUST TRY MUST TRY!!!
Thursday, March 22, 2007
Chocolate muffins
My fan club president wants reccommendations on chocolate muffins... hmm... come to think about it, I think she just wants chocolate muffins... haha...
For the record, I don't have any (reccommendations nor muffin). I don't usually save space for heavy desserts after a meal nor do I have the habit of having tea. But I do like a simple fruit sponge cake. My ex-company in Hong Kong makes one of the best sponge cake base. Very light. I once had to tell the difference between those made from American eggs and those made from Holland eggs (for costs reasons). The American one is lighter but only just. I don't think they made any changes... not based on my comments anyway. Japanese bakeries sells very good fresh fruit sponge cake. Their quality of ingredients is tops which make the cakes simply class above the rest.
My ex-company used to boast that we use Japanese flour in our products. But the boss told me, in Japan, the grade which we used are probably fed to the pigs... such extravagence! Japanese' pursuit for quality commands my respect!

Anyway, to make my fan club president slightly happier, here's a pics of a chocolate snack she gave me. The mid-section tastes actually like the hazel-nut cream in Kinder Bueno. Nice but I got no sweet tooth... so that's that.
Saturday, March 17, 2007
Chicken Rice
It is common to see chicken rice stalls selling both broiled chicken (or "white" chicken) and roast chicken or just broiled chicken. But Tong Kee Chicken Rice at Margaret Drive hawker centre sells ONLY roast chicken. Specialisation enabled them to master the art of cooking really good chicken...
Only thing is, it's not really roast chicken. You see, everyone calls the "brown" chicken roast chicken (or "shao ji") but it's not roasted at all! Roast chicken is like those sold by Kenny Rogers. The ones sold in all chicken rice stalls are actually FRIED. Deep-fried. So I give Tong Kee full marks for "honesty" as they are called "Tong Kee Fried Chicken Rice". (^_^)
Anyway, the rice is nice and fragrant having been cooked with pandan leaves in chicken broth. The chicken? Tender and juicy. For $3 (instead of the $2 version) they even give you a lime to help counter the oilyness. Oh yes, it is a little on the oily side. But nevertheless, it is definitely worth 4-stars to me. (^_^)
There are lots more delicious stuff at Margaret Drive Hawker Centre which I blog on in later posts. The place is going to be demolished soon so do check out the place before you have to wait for "Makan Places Lost and Found2" to help you locate them...
Anyone interested in an extended lunch one of these days?... (^_^)
Only thing is, it's not really roast chicken. You see, everyone calls the "brown" chicken roast chicken (or "shao ji") but it's not roasted at all! Roast chicken is like those sold by Kenny Rogers. The ones sold in all chicken rice stalls are actually FRIED. Deep-fried. So I give Tong Kee full marks for "honesty" as they are called "Tong Kee Fried Chicken Rice". (^_^)
Anyway, the rice is nice and fragrant having been cooked with pandan leaves in chicken broth. The chicken? Tender and juicy. For $3 (instead of the $2 version) they even give you a lime to help counter the oilyness. Oh yes, it is a little on the oily side. But nevertheless, it is definitely worth 4-stars to me. (^_^)
There are lots more delicious stuff at Margaret Drive Hawker Centre which I blog on in later posts. The place is going to be demolished soon so do check out the place before you have to wait for "Makan Places Lost and Found2" to help you locate them...
Anyone interested in an extended lunch one of these days?... (^_^)
Dedicated Post
Wanted to make a dedicated post to scream ARRRRRRGH!
Typed a long post and it disappeared!!!
It's like the 2nd time this happened!!!
Maybe it's punishment for doing it during office hours... :(
Typed a long post and it disappeared!!!
It's like the 2nd time this happened!!!
Maybe it's punishment for doing it during office hours... :(
Friday, March 9, 2007
Bak Chor Noodles
Some hungry (I presume... haha) folks have been asking me "why no new posts"... well, rather than excuses, I thought I'll give what the "customer" wants yah? (^_^)

Following the post on the disappointing cod fish, here's the stuff me frens and I ate at Nam's noodle. Famous for their abalone bak chor noodle. I felt that the noodle was a little...well,... little in portion. It is nice and springy and for those who like the vinegar taste in Teochew styled noodles, this does not disappoint. Personally, I like sourish stuff so the sauce in the noodle was quite tasty. The other surprise was a small piece of GREEN APPLE in the soup. It doesn't look like they cooked the soup with the apple. It was put in upon serving. Perhaps it helps to kill the pork taste, perhaps it's just to decorate or both, I don't know. But it's not something I'd be too bothered with. Overall, I felt that the noodles were a bit over-hyped. Some might feel more "dignified" eating abalone with their noodles but really it's no big deal. The other dishes? Just see the pictures above lah...

After the episode at Nam's, my wifey and I had to go back to Tai Hwa noodles (previously in Marina Food Court). This stall has tradition. Got website some more (with Jap description)... www.taihwa.com.sg but it doesn't serve much purpose except giving you the address if you forget lah. The noodle is not as springy, but the pork is generous. Bak-chor (minced pork), sliced pork, pork ball, liver and the all important crispy dried fish (not sure what it's called in English). Business is very good and therefore the soup is very tasty (having cooked the large quantities of meat). This tip can apply to Prawn noodles and Bak-kut-teh as well. When the stall is popular, the soup will be cooked with large quantities of meat or prawns thereby making it very flavourful and tasty. If you don't know whether a stall is good or not, just check out the queues...
Anyway, the conclusion is, I'll rather go without the abalone and go for Tai Hwa's noodle. PLUS, if you go, do order at least $5 version so that you can have the dumplings in your noodles as well. They contain the dried fish as well, making it very sedap... and the skin is smooth... We usually have the noodles dry (with chilli... shiok) and an extra $5 bowl of soup with dumplings... yummy!

Following the post on the disappointing cod fish, here's the stuff me frens and I ate at Nam's noodle. Famous for their abalone bak chor noodle. I felt that the noodle was a little...well,... little in portion. It is nice and springy and for those who like the vinegar taste in Teochew styled noodles, this does not disappoint. Personally, I like sourish stuff so the sauce in the noodle was quite tasty. The other surprise was a small piece of GREEN APPLE in the soup. It doesn't look like they cooked the soup with the apple. It was put in upon serving. Perhaps it helps to kill the pork taste, perhaps it's just to decorate or both, I don't know. But it's not something I'd be too bothered with. Overall, I felt that the noodles were a bit over-hyped. Some might feel more "dignified" eating abalone with their noodles but really it's no big deal. The other dishes? Just see the pictures above lah...
After the episode at Nam's, my wifey and I had to go back to Tai Hwa noodles (previously in Marina Food Court). This stall has tradition. Got website some more (with Jap description)... www.taihwa.com.sg but it doesn't serve much purpose except giving you the address if you forget lah. The noodle is not as springy, but the pork is generous. Bak-chor (minced pork), sliced pork, pork ball, liver and the all important crispy dried fish (not sure what it's called in English). Business is very good and therefore the soup is very tasty (having cooked the large quantities of meat). This tip can apply to Prawn noodles and Bak-kut-teh as well. When the stall is popular, the soup will be cooked with large quantities of meat or prawns thereby making it very flavourful and tasty. If you don't know whether a stall is good or not, just check out the queues...
Anyway, the conclusion is, I'll rather go without the abalone and go for Tai Hwa's noodle. PLUS, if you go, do order at least $5 version so that you can have the dumplings in your noodles as well. They contain the dried fish as well, making it very sedap... and the skin is smooth... We usually have the noodles dry (with chilli... shiok) and an extra $5 bowl of soup with dumplings... yummy!
Monday, March 5, 2007
Oh My Cod...
Thursday, March 1, 2007
Thai Food
Which reminds me of another "Thai" eatery: "Black Canyon Coffee". I don't have a lot of good experiences with fusion food but I like the spaghetti with beef and basil and the green curry fried rice there. However they seemed to have changed the chef after moving from Serene Centre to Katong... standard dropped... :(
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