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What did you eat today? Best if you can also post picture(s)

#481 User is offline   Kingfisher 

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Posted 31 October 2019 - 04:59 PM

I am back at Common Chefs Bistro for lunch but was made to wait till 12pm for them to open for business though it is stated that they open at 11.30am. I went straight for the Shepherd’s Pie (S$15) that I have been eyeing during my last trip here. Although, it is called Shepherd’s pie, there is actually a pig hiding in there but no lamb to be found. From what I known, Shepherd’s pie contains lamb and cottage pie, beef. So what is a pork pie called? OK, back to the pie. It’s stewed minced pork, mushrooms, onion topped with mashed potatoes and mozzarella cheese and baked. Tasted pretty decent though I would love the pork to be chunkier to showcase the different meat used and other root vegetables like carrot added.

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For a sweet conclusion to the meal, I topped up S$7.90 for an Ice Earl Grey Honey Lemon and a slice of Chocolate Crepe. Note, this is not the High Tea promotion but separate add-on to the meal.


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#482 User is offline   Kingfisher 

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Posted 31 October 2019 - 05:02 PM

Song Fa Bak Kut Teh (松發肉骨茶) was founded by a Mr Yeo Eng Seng in 1969. He started out in a push cart stall peddling their signature peppery pork rib soup along Johor Road. Today the Michelin Bib Gourmand awards winner have 10 branches each in Singapore and China, 8 in Indonesia and 1 in Thailand.

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Song Fa Bak Kut Teh (松發肉骨茶)
Northpoint City
#B1-48
930 Yishun Ave 2
Singapore 769098

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Flipping through the pictorial illustrated Menu, you see a visual representation of what you will be ordering. Prices are also clearly printed next to the dishes. Since this is our first time here, we picked the pork rib and pig’s kidney soup with a couple of side dishes.


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#483 User is offline   Kingfisher 

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Posted 31 October 2019 - 05:06 PM

The servings were pretty quick and the wait staffs deposited my Pork Ribs Soup (S$7.60), mum’s Pig’s Kidney Soup (S$8), dough fritters and white rice at the table. Even before we could properly tucked into the meal, another wait staff came along asking if you wanted to top up the soup. Taking a sip at the aromatic broth, it had a clean mild peppery and garlicky taste without the excessive spiciness often associated with other brands. The pork is fall off the bone tender with no awful porky flavour, so eating it was a delightful experience. Mum commented that her pig’s kidney was fresh and crunchy which she relish. I took a piece from her and agreed with her wholeheartedly.

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The Dough Fritters (S$2) was crispy and full of holes inside, just dip it into the broth to soak up the peppery goodness. The Homemade Ngoh Hiang (S$9.10) or five-spice meat rolls had a crisp outer skin and moist pork filling. Make sure to dip in the sweet and sour chilli sauce to enhance the overall enjoyment.


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#484 User is offline   Kingfisher 

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Posted 01 November 2019 - 09:00 AM

Long before we had Ben & Jerry’s, Häagen-Dazs, Swensen’s etc…, when we want ice cream, you get it from the Mobile Cart Ice Cream Man. You would be choosing from either the Rainbow Bread Ice Cream Sandwich, Wafer Ice Cream Sandwich or the Ice Cream Cone. Compared to the olden days, there are much more ice cream flavours to choose from now.

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The ice creams are kept frozen with dry ice and they comes in rectangle paper boxes. Once you have chosen the flavour, the seller will slice the block of ice cream, remove the paper wrappings and sandwich it in either bread or wafer. Below are the Wafer Ice Cream Sandwiches (S$1.20) and Rainbow Bread Ice Cream Sandwich (S$1.50) I had over couple of days.


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#485 User is offline   Kingfisher 

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Posted 01 November 2019 - 11:40 AM

From what I have seen, there are three major players in mobile cart ice cream scene and they are Evergreen, Magnolia and Wall’s. I have tried the ice creams from all three vendors and the best tasting ones are still Magnolia and Wall’s. Here is the Red Bean Rainbow Bread Ice Cream Sandwich (S$1.20) from Evergreen.

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As to why it’s called Rainbow Bread ice cream, it is because in the olden days, the breads are really rainbow in colours but cost cutting measure left it with only pink and green now.

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#486 User is offline   Kingfisher 

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Posted 03 November 2019 - 11:37 AM

Châteraisé, the patisserie from Yamanashi, Japan found its way to Singapore, opening its first store in Isetan Jurong East on 1st April 2015. Since then, it has expanded to 13 branches all over Singapore, selling Japanese confections and ice creams. This is the place I consistently come back to for their Instagram worthy and delicious cakes featuring blemish-free fruits and berries.

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Today I had the Gateau Chocolate (S$4.70) featuring layers of chocolate sponge cake, coffee milk syrup, and chocolate cream wrapped in chocolate coating. The top is delicately dusted with cocoa powder and chocolate button.

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I much preferred the Legendary Chocolate Fresh Cream Cake (S$5.10) due to the multi-dimensional textures and taste it presented. Different layers of chocolate sponge cake, chocolate sauce and chocolate fresh cream decorated with strawberries plus the one added ingredient - cereals in the bottom layer; giving it a surprizing crunch.

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#487 User is offline   Kingfisher 

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Posted 03 November 2019 - 11:42 AM

Bought this box of four cakes from Châteraisé as an offering for my ancestor on Mid-Autumn Festival (中秋节). Mum ate the Strawberry Milk Cake (S$3.90) before I had the chance to take a close up picture of it.

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Fruit Roll (S$4.70) is a slice of cream filled Swiss roll paired with both canned peach and fresh strawberries and blueberries. I always love baked goods with fruits, the sweetness of the confections and the acidity of the fruits forming harmonious bonds in the cavity of the mouth plus it looks good on photo.

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They don’t call it the Legendary Fresh Cream Cake (S$5.10) for nothing. Soft fluffy vanilla sponge cakes with fresh cream and strawberry sauce in-between topped with more cream and enticing strawberries make this the number one selling item by this Japanese patisserie.

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I also enjoyed the Crispy Chocolate Cake (S$4.70) especially when you pushed the spoon through the build-up of chocolate sponge cakes, sweet chocolate and white chocolate fresh cream, breaking through that thin hard layer of chocolate. The added topping of cocoa powder, chocolate shaving and chocolate button gave this a standing ovation.


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#488 User is offline   Kingfisher 

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Posted 05 November 2019 - 11:19 AM

I don’t remembered ever disliking a potato dish before, whether they are baked, boiled, mashed or fried, I love them all, even down to the potato skin itself. So, when I saw the takeaway outlet on CNA’s documentary, I said to myself, I have got to come and try it. When I was in the Netherlands 10 years ago, I would wonder why people are chomping on fries for lunch. Today, after more than 5 years hiatus, I am back at Holland Village to patronize this little outlet that hail from the Netherlands to experience it myself. As I was finding a suitable angel to frame in the shop’s front, he is doing the victory sign pose and smiling for me. It was after some casual chit chatting later, I found out he’s Austin who is working part-time at Martin Zwerts.

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Martin Zwerts
B1-07 Holland Piazza
3 Lorong Liput
Holland Village
Singapore 277725

Bussiness Hours:
Mon - Thu: 12pm to 9pm
Fri - Sun: 11am to 10pm

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Having just had lunch, I picked the Regular Fries with 1 Sauce (S$6.50) and was stumped when presented with 15 sauces to choose. Austin suggested the Frite Sauce with Onion which was poured over the fries and the onion sprinkled on it. Even though it is regular size, I still find the portion quite substantial. The 1cm thick fries are served hot and crispy on the outside, fluffy soft on the inside; it is the best fries I have eaten to date. The sauce do make the fries soggy but I don’t mind it at all. Love the onion which is sweet and crisp without that strong pungent sharp taste. Some may be put off by the higher price but the potatoes are specially cut and frozen in the Eindhoven shop, then shipped to Singapore all the way from Holland.

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We continue to chat over fries. OK, I the one eating and he is the one doing the frying. :D/> Since we both love to eat, we exchanged food locations that each might want to try. When I told him cheese goes very well with potato, he surprised me with this Cheddar Cheese Sauce. Hmmm, fries and cheese is a match made in heaven! Would have love to chat more but the shop front which bears the full brunt of the hot afternoon sun plus the haze just make the atmosphere unconducive and he had customers, so I wave him goodbye.


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#489 User is offline   Kingfisher 

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Posted 09 November 2019 - 10:59 AM

KitKat Chocolatory is bringing a whole range of KitKat experiences including the option to create your own expertly handcrafted KitKat from a range of options in special, personalized packaging. At the heart of KitKat Chocolatory is the eight-finger ‘Create Your Break’ option which offers nearly 1500 different flavour combinations from four different chocolate varieties; milk, dark, white and ruby, and a host of diverse ingredients including shortbread pieces, salted caramel chunks, honeycomb and rose petals.

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The range also boasts six delicious special edition flavours including ‘Zingtastic Gin and Tonic’ and ‘Springtime in Japan’ while a further eight ‘Best of British’ KitKat fingers inspired by Great British flavours like Dandelion and Burdock, Marmalade, Cherry Bakewell and Eton Mess are exclusive to John Lewis & Partners. Each personalized bar will start at about US$17 and will be available through the chocolate company’s new UK online shop.

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#490 User is offline   Kingfisher 

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Posted 09 November 2019 - 11:12 AM

Most people and even businesses refer to Afternoon Tea as High Tea but this is simply incorrect since they are both completely different types of meals. Afternoon tea was for the upper class and high tea was for the lower class.

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The concept of Afternoon Tea started in England in the 1840s when The Duchess of Bedford wanted a small bite before dinner. Typically consumed between 3pm to 5pm, the light meal is composed of three course of sandwiches, scones and sweets eaten over tea, with your fingers. Considering afternoon tea is a formal affair, it is ironical you are required to be eating with your fingers. Afternoon tea is also known as Low Tea since they were enjoyed on low tables with comfortable chairs and sofas. Let me list out the different types of afternoon tea.

  • Afternoon Tea is made up of three courses of food with a pot of tea.
  • Cream Tea is a pared down version of afternoon tea with just the scones.
  • Full Tea is typically comprised up of various sweet and savoury foods including soups, quiches, cheese with nuts and crackers.
  • Light Tea is a sweets-centric meal with even more cakes, scones and sweet fruit treats.
  • Royal Tea is a pricier version of afternoon tea with Champagne.


High Tea on the other hand was a working class family evening meal. Consumed between 5pm to 7pm after the blue-collar workers came home from work. Instead of finger food, often protein rich foods consisting of meats, potatoes, beans, and other heavy dishes were consumed. It was to nourish the body after a long hard day at work. High tea was named for the high dining table where the meal is eaten though I simply would call it dinner.

So why do people still call it High Tea? Because they think it sounds fancier. And establishments that offer afternoon tea sometimes call it high tea to market to people who don’t know better. Even in England where afternoon tea originated, you may still see luxury hotels offering high tea to customers.

Traditionally, afternoon tea is served in three courses and usually on a three-tiered tray alongside a pot of tea. This illustrated guide shows The Order Afternoon Tea Should Be Eaten. You start with the lowest tier, the finger sanchwiches and savories then work your way up to the scones and finally the sweets or desserts.

I have always wanted to go for Afternoon Tea but these luxury hotels and cafes do not want my business. To be more precise, their afternoon tea set is always priced for two so unless I wanted to eat double share, it is impossible for me to go alone. That is until I discovered Fosters at Holland Village with their cheapest afternoon tea set for one.

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Fosters
277 Holland Ave
Holland Village
Singapore 278994
Tel: 6466 8939

Business Hours:
Open Daily: 11am to 11pm
Christmas Eve & New Year Eve: till 1am

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The Devonshire Cream Tea Set (S$11.50++) is only available on weekdays from 3pm to 5:30pm. On weekends, eve and public holidays, it ends half an hour earlier at 5pm. The cream tea is a bit of the misnomer here as the set comes with not just scones but also finger sandwiches and cake.

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My pot of English Breakfast Tea came first with a jar of milk. Poured myself a steaming cuppa and relaxed back into the low-seated armchair as the towering suit of armour seemingly staring or at least I thought it was staring at me. Sipping tea, I lazed in the big single seater armchair taking in the dimly lit surrounding. Filled with tai tai (Chinese colloquial term for a lady of privileged means, with lots of leisure time and money to spend) and the occasional husbands or boyfriends, no one seems to be in a hurry to do anything.

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The wait staff placed a large white porcelain dinner plate containing the Afternoon Tea Set in front of me; no 3-tier tray here but that is understandable, after all this is touted as the cheapest place for afternoon tea in Singapore.

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Like the distinguished gentleman, I reached out for the crustless Cucumber Sandwich… OK, I used a fork here and began munching on the very British afternoon tea staple. Next, the delectable looking Scones felt warm to the touch. Yep, I used my fingers to send it into my mouth after spreading butter, jam and cream over it. The top was slightly crunchy and the inside ever so buttery fragrant with crumbly texture, just how a good scone should be. All too soon, it was time to reach for the Pound Cake, which is well, just an ordinary tasting piece of confection to me. Unlike the other diners; I do not have the luxury of time to casually sip tea because I need to make it to the MRT (train) before the evening rush hours set in. Time to vacate the seat for others.

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#491 User is offline   Kingfisher 

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Posted 10 November 2019 - 09:14 PM

rought mum to a new Japanese food outlet at Northpoint City called Shitamachi Tendon Akimitsu (下町天丼秋光). It specialized in traditional Tendon (short for Tempura Donburi). Shitamachi Tendon Akimitsu was started by Mr. Akimitsu Tanihara in Asakusa, Tokyo, which is the birthplace of Tendon. Bringing his years of experience as the 5th generation successor of the 128-year-old Tendon shop in Asakasu, Japan, it had received the “King of Tempura Bowl” gold award, the highest recognition for tempura cuisine, five years in a row.

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Shitamachi Tendon Akimitsu (下町天丼秋光)
Northpoint City
930 Yishun Avenue 2
#02-28
Singapore 769098
Tel: 6257 5389

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The restaurant provided free-flow pickles which is actually Pickled Radish with chilli and seaweed. Both of us ate about half of the container of pickles which had balanced tanginess and sweetness with a hint of heat from the chilli. It is that good!

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#492 User is offline   Kingfisher 

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Posted 10 November 2019 - 09:18 PM

Mum was not adventurous enough to try out new foods so I chose for her the Chicken Cutlet Set (S$15.90++) which comes with white rice, salad and miso soup. She also wanted the Bokuto Gyoza (S$5.90++) which was real juicy inside.

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My bowl of Akimitsu’s Signature Tendon (S14.90++) looked like floral arrangement of deep fried tempura seafood and vegetables on a bowl of white rice. The set option comes with Chawanmushi or steamed egg custard and miso soup. A small saucer was provided so you can place some of the overflowing tempura pieces there which facilitate with the eating since you are supposed to mix the runny egg yolk into the rice. There were two prawns and long beans, one piece each of white fish, shitake mushroom, young corn, eggplant, pumpkin, sweet potato, seaweed and of course the fried egg. The tempura were crunchy and crispy but can be too much of a good thing as it can get cloying; that is where the pickles comes in to cleanse the palate.

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Overall, I enjoyed my tendon and mum loved the pickled radish so we will definitely be back someday again.

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#493 User is offline   Kingfisher 

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Posted 11 November 2019 - 09:35 PM

Walked pass Lao Huo Tang (老火汤) and was attracted by the image of the Ten Tonic Ginseng Chicken Soup (十全大补人参鸡汤) (S$6.50) in the menu. Best of all, it is a healthier choice dish as designated by the healthy choice logo of the Health Promotion Board. The double-boiled soup had a strong herbal fragrant and tasted a little bitter but the chicken was fall off the bone tender.

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#494 User is offline   Kingfisher 

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Posted 12 November 2019 - 08:47 AM

My favourite Pork & Shrimp Dumplings Noodle from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家). The springy noodles get a coating of the savoury brown sauce and with sambal chilli, it is just so yummy delicious. The dumplings hide a whole shrimp among the minced pork to give it the sweetness and crunchiness.

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#495 User is offline   Kingfisher 

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Posted 15 November 2019 - 09:46 AM

Mum bought this Kool Potong Ice Confection from NTUC. She practically finished the whole box of it. I managed to score the last stick of the red bean ice cream which had whole beans in it.

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#496 User is offline   Kingfisher 

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Posted 15 November 2019 - 11:17 AM

Sour Cream, BBQ, Cheese etc… might be more familiar flavours when it comes to potato chips. Bet you readers not from Singapore might not even have heard of Singapore Laksa Potato Chips courtesy of F.EAST (Flavours Of The East). First bite, the rich distinct taste of laksa is immediately revealed but the coconut milk taste seems to linger in the mouth overshadowing the other spices and the dried shrimp flavours. Somehow, my family members and I do not like it. Me, I still preferred my hot bowl of laksa.

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#497 User is offline   Kingfisher 

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Posted 16 November 2019 - 12:36 PM

While shopping in NTUC, I came across Cowhead brand of Durian Oat Butter Cookies. The crisp butter cookies had a nice durian smell and taste with a hint of the underlying oat flavour. I love it!

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#498 User is offline   Kingfisher 

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Posted 16 November 2019 - 12:40 PM

Come home to Choc-a-lot of Chocolate; Hershey’s Dessert Cones from McDonald’s and how the price had steadily gone up to S$1.40 a cone!

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Posted 17 November 2019 - 11:25 AM

Home-cooked healthy Chicken Soup with Cordyceps militaris (虫草花), Wolfberries (枸杞子) and King Oyster Mushrooms. The orangey soup colour came from the Cordyceps militaris. Next dish is Stir-fried Broccoli & King Oyster Mushrooms with chopped garlic.

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Posted 18 November 2019 - 09:33 AM

Back to One Sushi (一口寿司), this time with mum for their ultra-affordable S$1++ Sushi like this Aburi Salmon Mayo. As usual, couldn’t resist picking plates of the Uni and Ikura Gunkans. Also came across this one and only plate of white fish sushi circulating on the conveyor belt.

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