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Leslie’s Cendol Recipe

Pandan, gula melaka and coconut cream is the South East Asian answer to the classic trio of vanilla, caramel and cream.  There are many desserts that combine these three ingredients, like kaya and kueh salat but cendol is where all three flavours are presented in its most basic form.

With just three components to the dish (red beans are contentious), it is, in essence, a very simple dish.  If you get all three right, you will end up with a bowl of cendol that can hold its own in any fine dining establishment.  And the best part is that it only takes less than half and hour to make!

Very few stalls actually make the the green stuff themselves.  Most  are little more than green coloured agar agar with hardly any fragrance.  Good cendol should have a heady pandan fragrance which is grassy and slightly eggy.  The texture should be tender, pastey, yet resilient and lively.

This recipe is something I came up with after several trials using recipes from various chefs*  as well as the internet.  It isn’t difficult to do and will take you about half an hour.  The only challenge is in getting your hands on a cendol press which I finally found at Ailin Bakery House.  If you don’t want to buy a cendol press, you can use a ladle that has holes in them.  These are used at the zi char to drain the oil from fried food and are available at kitchenware stores.  If you happen to have a manual food processor with large holes, you can use that too!

Pandan leaves 80g
Water 500ml
Coconut milk 100ml
Tepung Hoon Kueh (Mung bean aka green bean flour) 60g
Custard Flour 40g (or substitute with cornflour)
Instant jelly powder 1 tsp (can omit)
Alkaline water 1 tsp
Salt 1/4 tsp
Sugar 2 Tbsp

Wash and cut the pandan leaves and place it in a blender with 500ml water.  Blend till the leaves are all very fine and strain it to get 500ml of pandan juice.  Mix the juice, coconut milk, and the rest of the ingredients in a pot and start cooking it.  Stir constantly until the mixture becomes a sticky paste.  Continue to stir the paste for 5 mins as this will make the cendol more resilient and chewy.  Next press the paste through the cendol press into ice cold water.  Leave it in the fridge to set properly. Serve with coconut milk, gula melaka and shaved/crushed ice.

Notes on ingredients

Gula Melaka
Try to buy the best gula melaka you can.  The good ones are made of pure palm sugar and are usually softer and have a wonderful fragrance. The poor quality ones have sugar added, so they are harder and drier.  Pure palm sugar has a texture almost like toffee while the poor quality ones have sugar crystals in them.  I have bought good quality gula melaka from the Tampines Round Market (large dry good stall across from the Yummy wanton mee) and Geylang Serai Market (Ummi Farah #01-09) They should cost $ 5/kg for the top quality ones.

To make the syrup,  place the gula melaka in a pot and add an equal amount of water and boil till the gula melaka dissolves and becomes syrupy.  Strain to remove impurities and keep in a bottle.

Coconut milk

UHT coconut milk is fine but if you really want a tok kong cendol, you will need to make a trip to the wet market to buy fresh coconut milk.  UHT will keep in the fridge for a long time after opening, but fresh coconut will turn sour in 2 or 3 days.  In order to prolong the shelf life of fresh coconut milk, heat the coconut milk till you see smoke rising and small bubbles appearing (80°C-90°C)  and allow to cool.  This will kill all the bacteria which was on the outside of the coconut before they shredded it.  Adding a pinch of salt will bring out the flavour of the coconut.  1/4 tsp for 500ml of coconut milk is just about right. If you like, you can add some pandan leaves to the coconut milk and let it steep.

Red Beans

My wife hates red beans in cendol, so I didn’t make it.  You know what they say: “Happy wife, happy life!” and I plan to keep it that way.  But if you insist, go buy the ready made adzuki beans from the Japanese grocer.  That is what my culinary instructor advised me to do!

Ice shaver

Very finely shaved ice is essential to the ultimate cendol, BUT, in case you don’t want to spend the extra money, you can crush ice in a food processor or blender.  I bought one from Korea which makes very fine shaved ice just like those outside.  It is made of plastic, so I am not sure how long it will last, but it does its job very well.  With an ice shaver, you can freeze the coconut milk and shave it to make extra concentrated coconut flavour!

Pandan leaves

Quality of pandan leaves vary.  If you are at the wet market, get hold of a bunch and smell it.  If you don’t smell anything, go to the next stall.  The ones sold at NTUC are as good as any that I have come across in Singapore.  I have been told about the legendary pandan leaves of yesteryear which are small, slender and very fragrant.  If you know where I can buy them, please let me know!

Tepung Hoon Kueh (Green bean flour)

The quality of this flour varies.  I have used some which result in very hard texture.  So if your cendol comes out harder than expected, you might want to reduce the amount of flour by 10g or change to another brand.  I bought a 1 kg packet of Tepung Hoon Kueh from Alina Bakery House which I am very happy with.  They have smaller packs on the shelves too.  But you can buy Tepung Hoon Kueh from most places, they usually come packed as a cylinder about 15cm in length.

Custard Powder

Custard Powder is essentially cornflour with flavouring and colour.  This is my own innovation as I feel the slightly eggy, vanilla flavour works very well with the cendol.  You can just substitute with corn flour if you like.  Corn flour makes the cendol more tender.  I have tried a lot of other flours like rice flour and wheat starch but in the end I settled on the combination of green bean and cornflour.

Instant Jelly Powder

This is another of my own improvisation.  The jelly powder makes the cendol more lively and bouncy, rather than just pastey.  You can omit  it if you don’t have it.  I bought my instant jelly powder from Phoon Huat.

Alkali water

A bit of alkali water is needed to add a bit of chew to the cendol as well as to maintain the lively green colour.  You can omit it if you wish.

Cendol press

I finally managed to source one from Ailin Bakery House.  You can buy it online from Malaysia but you have to find a way to get it shipped to Singapore.   If you don’t have a chendol press, just get hold of any thing with 3-4mm holes in them and press the paste through it.

Notes on Method

1.  I added some coconut milk to my cendol to give it a more pleasing colour and some fragrance. You can omit it and just substitute it with an equal amount of water.  Alternatively, you can use 600ml of the 2nd press coconut milk and omit the water altogether.  600ml of liquid is what you need.

2.  As the paste thickens, make sure you stir it thoroughly.  The paste will get thicker and more stretchy as you stir it and the resultant cendol will have more bite.  The whole cooking process should take about 10 mins from the start.

I would like to thank the following  friends who have shared their recipe and tips with me!

Culinary Instructor, Irene Yip
Chef Alvin, Penang Place
Chef Kathryn, Peramakan
Chen Desheng, Pure Soya Bean
Sharon, My Makan Place

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These Are The Best USB-C Cables For 2018 iPad Pro 11 / 12.9-Inch [List]

By | October 31st, 2018

Want best USB-C cable for your 2018 iPad Pro 11-inch or 12.9-inch? The new 2018 iPad Pro 11 / 12.9-inch ditches the Lightning port in favor of USB-C. Here are the best third-party USB-C cables available right now.

Though there’s a huge ecosystem of Lightning accessories out there, but Apple’s sudden move to USB-C with the new iPad Pro is a rather surprising one. Thankfully though, there are a ton of options available when it comes to USB-C cables and we’re certain you will require more of them for charging up the device or syncing it up with your PC or Mac.

So, without further ado, let’s have a look at the best USB-C cables right now which you can pick up for yourself.

Before you go ahead, you might want to check out the following:

Anker USB-C to USB-C Thunderbolt 3 Cable for 2018 iPad Pro

This cable might be a little overkill but it’s totally worth it. Why? Because it’s a Thunderbolt 3 cable which you can use it with your Mac as well, allowing you to transfer a huge amount of data or plug in your iPad Pro with a 4K display if you like. It even features a reasonable price tag of just $ 29.99.

Buy: Anker USB-C to USB-C Thunderbolt 3 Cable from Amazon: $ 29.99

Anker USB-C to USB-C 3.1 Gen 1 Cable for 2018 iPad Pro

Compared to the cable above, this one’s not Thunderbolt 3, but it offers great value for money. For example, this cable supports fast charging over the Power Delivery protocol and can transmit video data too, allowing you to hook up your iPad Pro to a USB-C monitor if you like.

Buy: Anker USB-C to USB-C 3.1 Gen 1 for 2018 iPad Pro from Amazon: $ 11.99

Anker PowerLine II USB-C to USB-C Cable for 2018 iPad Pro

If you need nothing more than a tough USB-C cable for charging on the go then look no further than this option from Anker.

Buy: Anker PowerLine II USB-C to USB-C Cable for 2018 iPad Pro from Amazon: $ 11.99

Belkin USB-C Thunderbolt 3 Cable for 2018 iPad Pro

This is another expensive option but for good reason. First and foremost, this is a Thunderbolt 3 cable which means that it is lightning fast and you can use it with your MacBook as well. But it also supports up to 100W of power, making it ideal for your iPad Pro + MacBook Pro ecosystem.

Buy: Belkin USB-C Thunderbolt 3 Cable for 2018 iPad Pro from Amazon: $ 29.99

UGREEN USB-C to USB-C 3.1 Cable for 2018 iPad Pro

For the price, you’re getting a pretty tough cable here from UGREEN. On the plus side, it will handle and charging at high speeds since this is USB 3.1 compatible.

Buy: UGREEN USB-C to USB-C 3.1 Cable for 2018 iPad Pro from Amazon: $ 11.99

DockCase USB-C to USB-C 3.1 Gen 2 Cable for 2018 iPad Pro

Nothing beats the convenience of a short cable. They’re perfect for travel, fit easily in a pocket or backpack and are a perfect companion for a power bank. And oh, since this is USB-C Gen 2, therefore you can use this to hook up your iPad Pro with a larger USB-C monitor.

Buy: DockCase USB-C to USB-C 3.1 Gen 2 Cable for 2018 iPad Pro from Amazon: $ 9.99

Choetech USB-C to USB-C Cable 2-Pack for 2018 iPad Pro

Last but not the least in our list is a great option from Choetech that is great in many ways and is extremely easy on the wallet. Not only it will charge your iPad Pro at full speed once paired with a compatible charger, but comes in a 2-pack as well, meaning you can throw the other cable in a backpack or your car just in case you ever need it somewhere else.

Buy: Choetech USB-C to USB-C Cable 2-Pack for 2018 iPad Pro from Amazon: $ 7.99

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Old School Delights – Take a Trip Down Memory Lane & Have a Taste of Nostalgia

Singapore is home to many establishments which were born out of passion. In my recent article on Cookery Magic, I shared about Ruqxana’s journey – how she pursued her passion and chased her dreams. I called for submissions on a local eatery that has an inspiring backstory, and one of our readers, Taurus, recommended Old School Delights (OSD).


Guess what, I have been a fan of Old School Delights for many years. This family-run eatery serves homey local dishes such as Laksa, Mee Siam and Nasi Lemak.

After holding gatherings at their homes for so many years, Olivia and her brother decided to take the leap of faith and open OSD in 2010 to share their family recipes.

“When I started Old School Delights, I wanted to bring nostalgia and comfort food to people. It’s basically a place where people can walk down memory lane,” said Olivia.

This humble eatery started plying their trade in Thomson, and has now expanded. You can now find Old School Delights at The Esplanade and City Square Mall. Olivia’s brother is now based in Australia but her husband, Chang, left his job in IT management two years ago to help out in the business. “It was quite a big decision to jump out from working desk into the kitchen.”


At Old School Delights’ newest outlet in City Square Mall, you’ll feel like you’ve stepped back in time to the days when you were still in school, when things were much simpler. There are many games of yesteryear such as five stones, kuti-kuti, marbles, etc.

“Whenever I see families coming together, instead of playing on the phone, they are playing five stones and Donkey or Old Maid cards, I feel very heartened. It’s a place where people can reminisce about the past and share their stories while enjoying our local food,” Olivia said with a smile.

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I can’t agree more with her. Technology has taken over so much of our lives that it is easy to forget how fun traditional old school games are. While waiting for our food, we played five stones, pick up sticks and even tic-tac-toe.


Old School Delights’ Mee Siam is the dish that I always order whenever I am here. This is a traditional Malay dish but it has now become a key feature in Singapore menu.

At OSD, it is served with a spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). The mee siam is garnished with beancurd, beancurd puff and eggs. This is the kind of old school Mee Siam that brings back memories.

“Eating the Mee Siam transports me back to my childhood days when my mother will bring me to an eatery at Toa Payoh swimming pool for a plate of Mee Siam. The taste brings back all these memories,” Olivia reminisced.

Besides Mee Siam, Old School Delights also serves Nasi Lemak, Nasi Briyani, Mee Rebus, etc. These are the local dishes that everyone is familiar with. If it’s comfort food that you’re looking for, this is where you should go.


Before the opening of OSD, Olivia was working with people with disabilities and helping them to find jobs. After she started OSD, she wanted to still be able to give back to society by hiring people with disabilities. That’s what make them stand out from the sea of F&B eateries in Singapore.

However, running Old School Delights is not easy. “It has been a rollercoaster ride, to be honest. We have our ups and downs, but it has been rewarding and challenging as well,” Olivia shared.

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“I enjoy what I am doing but there are moments when I questioned if this is sustainable and worth doing. But I guess what keeps me going is the fact that people come to me and say they really enjoy our food and the fact that we want to share our heritage food with people. That just keeps me persevering.”

The humble Nasi Lemak is another icon in Singapore’s heritage. It has a perfect mix of flavours: aromatic rice infused with coconut milk and pandan leaves, and served with ikan bilis, fried egg and sambal. It is a hearty meal that is adored by many races and the dish has gradually evolved to include a greater variety of accompaniments. At OSD, you get a fried chicken wing and otah as well.


With a never give up attitude, the couple continues to give their best in sharing our local food with an international audience.

“Our local food is so unique because it encompasses different cultures. I hope to bring Singapore food to different parts of the world, for example Myanmar, Cambodia and Vietnam. Using our Singapore food as a gateway as well as to build communities and create jobs for the locals there.”

Yes, work gets hard and life throws mean curve balls. But, a little extra motivation and inspiration can sometimes help you push through difficult times. I am glad that Olivia and her husband are moving forward with a sense of purpose. It’s truly #passionmadepossible. I wish them all the best.

Address: 180 Kitchener Road, #02-23/24, City Square Mall, Singapore 208539

Phone: 6458 4518 / 9108 8746


Opening Hours: 11am to 10pm daily (last order at 9.30pm)

This post is proudly brought to you by Singapore Tourism Board.


Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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This Third-Party Apple Watch Link Bracelet Band Costs 1/10th Compared To Apple’s $449 Price, Comes In Multiple Colors, Works On All Models

By | October 30th, 2018

Apple’s Link Bracelet is arguably the best looking, best feeling Apple Watch band around. Not only does its smooth lines and almost seamless build look stunning, it feels like one continuous piece of metal when it is on the wrist, too.

The problem is that it comes at a cost, and a hefty one at that. If you were to try and buy a Link Bracelet band from Apple, you will be expected to hand over $ 449, and that’s a lot of money. What if you could get something that looks identical, but only costs around 10% of that?

As you might have already guessed from the title, that’s exactly what we are about to tell you. The deal being offered on this third-party lookalike Link Bracelet for Apple Watch comes in familiar Silver, Gold and Space Black colors with each one made from stainless steel. They look the part, too, and we suspect that anyone not fully up to speed on Apple’s own band may struggle to tell the difference between the two.

As you would expect, all three colors of the band are available in versions that fit all four Apple Watch sizes currently available, including 38mm, 40mm, 42mm, and 44mm and you will get free shipping when you place your order, too.

The current price represents a full third off of the band’s normal price, too, meaning you won’t want to miss out on this deal. Things are even better, too, with a special Halloween discount on offer. Get additional 20% off when buying two from here in any size or color using code HALLODAY20 at check out! Keep in mind though that this code will be valid only till end of day on October 31st.

I am a big fan of Apple’s own Link Bracelet, but with a price that is prohibitively high, I absolutely see the need for a third-party option as well.

With this Stainless Steel Link Bracelet, think we have a very good option indeed.

Buy: Apple Watch Stainless Steel Link Bracelet In Space Black, Silver, Gold: $ 39.95 each when buying 2 with promo code HALLODAY20 at check out | Original price: $ 69.95

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Blossom 喜悦, Marina Bay Sands: Scrumptious Chinese Food with a Contemporary Twist

Newly bloomed at the Marina Bay Sands hotel lobby, Blossom (喜悦) adds a contemporary touch to a range of Chinese cuisine, from fiery Szechuan dishes to classic Cantonese dim sum treats. Taking over the now defunct Jin Shan Lou, Blossom retrofitted the space into a chic oriental dining area with lush greenery as its backdrop. The restaurant also offers three private rooms accommodating up to 10 guests each (without minimum spending). Helmed by a pair of experienced and award-winning chefs from Hong Kong, the duo skilfully fuse traditional flavours with contemporary techniques.

The starter, a trio of Cantonese dim sum, exemplifies the chefs’ craft of balancing traditional flavours and innovation. Golden pear stuffed with minced pork ($ 5.80, 3 pcs) may look deceivingly similar to the fruit but it is actually more similar to a “crystal bun” (水晶包). It is lightly fried to a light brown colour; the skin is soft albeit a little thick but, as a whole, the “pear” bursts with gravy. The signature steamed prawn dumpling “har gao” ($ 7.80, 4 pcs) is solidly stuffed with a whole prawn with a light lingering gingery taste. Likewise, the steamed “siew mai” with quail egg ($ 7.80, 4 pcs) is packed with ingredients. The delicately fried quail egg erupts in the mouth adding complexity to the texture and taste.

Poached Scotland bamboo clam with Tianjin cabbage and cloud ear mushroom in fish broth ($ 20) is robust in flavour yet light on the palate. The milky double boiled fish broth is loaded with collagen and the goodness of vegetables. It is a hearty dish with a warmth that reaches to the pit of the stomach.

The star of the night, smoked duck with 15-year Yunnan pu-er tea leaves and Zhejiang chrysanthemum ($ 40 halved, $ 80 whole), is marinated overnight with the chefs’ secret ingredient. It is smoked with a precise, controlled fire; and served with a homemade and appetising hawthorn berry sauce. The aroma of pu-er permeates throughout the duck. Although I personally prefer a fat breed of duck, like the Irish duck, the crispiness of this duck skin offsetting the tender-yet-firm meat makes this dish rather memorable.

The pan-fried lobster with caviar ($ 32) has given us much grief when it comes to deciding our favourite dish of the night. Delicately pan-fried, the Canadian lobster remains succulent and juicy with the texture of sashimi. It is paired with a piquant caviar which brings out the freshness and natural sweetness of the lobster. Magical.

After savouring some of the outstanding dishes, the chilled avocado puree topped with tiramisu ice-cream ($ 11) is rather unremarkable. It is a tad too sweet. However, the double-boiled peach resin with red dates and ginseng ($ 13) is robust with layering flavours of ingredients. It is so nourishing that we feel younger and we glow with radiance after having it.

On the whole, Blossom serves wonderful Chinese cuisine but it comes with a hefty price tag. Despite that, we think it is value-for-money given the high quality of food, the fine flavours, and the expert modern cooking techniques. Based on the smoked duck alone, it is already a compelling reason for a revisit.

Blossom 喜悦
Marina Bay Sands Hotel Tower 2, #01-05/05A, 2 Bayfront Avenue, Singapore 018972
tel: +65 6688 7799
M – F 11.30am – 11pm; Sat, Sun, PH 11am – 11pm

Food: 8/10
Price: 6.5/10
Service: 7.5/10
Ambience: 7.5/10

You may be interested in…
Mak Hong Kee, Keong Saik: Hong Kong Michelin-Starred Chef Opens a Cantonese Restaurant
Chengdu Restaurant, Amoy St: Drama Plating for Authentic Sichuan Food
Lucky House Cantonese Private Kitchen 陶然居私房菜, East Coast: A Three-month Waiting List for this Private Home Kitchen
Circa 1912 岭南, Shaw Lido: Recipes from Early 20th-century Lingnan Cuisine

Written by William Leong. He was raised with the notion that food wastage is abominable. Please don’t be alarmed if you see him gorging until plates are sparkling clean; it is just his reflex action. 


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New Fire TV Cube Update Lets You Control Apps Using Alexa

By | October 28th, 2018

Amazon has long allowed Alexa to be used to launch apps and streaming services on the Fire TV Cube devices, but a quietly-rolled-out update to the devices’ software now allows Alexa to dip into apps, giving users the chance to control them using their voice.

Amazon has confirmed that a new update, rolled out to the Fire TV Cube devices, allows users to control apps with their voice rather than having to reach for the control. The update brings voice-controlled support for changing profiles and moving through menus as well as selecting items within those menus. That means that once a user has all of their AV gear turned on, they need not touch a controller again.

According to Amazon, the reason it has now enabled the feature is that users were asking for it. “We got a deeper understanding that customers want the ability to use their voice to select, browse and navigate through their favorite apps, just like they can on the Fire TV home screen,” a spokesperson is quoted as saying.

Anyone with a Fire TV Cube who wants to test the feature out can say things like “Alexa, move right” followed by “Alexa, select that.” If that sounds amazing to you, we think you’re probably right. Support is already baked in for a host of apps, with more to come. Right now, you can use voice control in Hulu, Netflix, ESPN, HBO Go, HBO Now, FOX Now, FXNow, ABC, FilmStruck, Boomerang, Tubi TV, Red Bull TV, Cartoon Network, Hallmark Movies Now, DramaFever, The CW, and CW Seed.

Over to you, the rest of the set-top box brigade.

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Ah Di Claypot Delights – Best Claypot Gong Bao Ever!


Every family has a must-order whenever they are having zi char. For my family, we love having 宫保鸡丁 (Gong Bao Chicken). The glorious sweet and spicy chicken became so famous, that it has made an appearance in Western countries known as the kung pow chicken. We all know that gong bao chicken is good, but where can you find the best?

We arrived at Ah Di Claypot Delights just 10 minutes after they had started operations for the day. The coffee shop was still empty, and some of the stalls were not opened yet. We were early as we didn’t want to jostle with the lunch crowd. To our surprise, Ah Di was already busy preparing their legendary gong bao for 16 people! The owner shared that this wasn’t an unusual occurrence as there are many loyal customers who love the gong bao.


Ah Di Claypot Delights’ best dish is, of course, the Gong Bao Chicken($ 5/ $ 7). The cubes of meat, which were coated in a spicy brown sauce, were firm and juicy. Ah Di does not serve the starchy version of our clay pot favourite. Hence, the spiciness is more pronounced in their rendition of the classic dish. Pro tip:  pair the chicken with rice, especially if you can’t handle the spiciness.

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The owner also recommended the Pig’s Organ Soup ($ 4/ $ 6) which was superb. Just one glance at the soup, and we knew that the soup was boiled for many hours. The owner confirmed our suspicions by revealing that the soup was boiled overnight! The soup was a culmination of the essences of the myriad of ingredients that it was boiled with. We absolutely loved the tender pork, and soft slices of liver.

The stall owner has another stall that her son has taken over. Ah Di has been around for more than 10 years, and they have moved several times. If you stay in the west, you might remember them from a long time ago. I’m glad to have discovered this gem which can be reached on foot, from Choa Chu Kang MRT, in just 5 minutes. If Choa Chu Kang is too far for you, you can find them at their new stall in Sembawang.

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Macpherson Bak Chor Mee – Hidden Gem in Toa Payoh!

Address: 673B Choa Chu Kang Crescent Singapore 680673

Phone: 9225 4100

Area: Choa Chu Kang

Opening Hours: 10.30am to 8.30pm daily

Cuisine: Chinese

Facebook: made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Macpherson Bak Chor Mee. We will verify and update from our side. Thanks in advance!

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Join us on our Telegram channel!


Magdelyn has always loved writing. But if there’s anything she loves more than a pen and paper, it’s food. Always, food.

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Miss Tam Chiak


$750 iPhone XR Trounces Android Competitors In Benchmarks, Is 25% Faster Than Samsung’s $1000 Galaxy Note 9

By | October 28th, 2018

Apple’s iPhone XR is now into its first weekend on sale, and the early indications are that Apple has something of a stealth hit on its hands. It may not have generated the buzz that the iPhone XS and iPhone XS Max did, but at $ 250 less than the cheapest iPhone XS and with most of the same benefits and features, it’s a bargain compared to Apple’s other offerings.

For that reason, we think that the iPhone XR may be the most important release Apple makes in the smartphone market during 2018, and it’s already proving to be too hot to handle for Android phones

Despite costing $ 749, the iPhone XR has the same A12 Bionic chip that beats at the heart of the iPhone XS, which means it’s smoking fast. In fact, it’s so fast that in benchmarks it appears to be around 25% faster than Samsung’s finest Android phone.

The phone in question is the Galaxy Note 9, which managed Geekbench 4 multi-core and single-core scores of 8765 and 2442, respectively. That phone starts at $ 999, $ 250 more than Apple’s iPhone XR. The Galaxy S9 Plus scores 8661 and 3371 for multi-core and single-core, respectively, with the smaller S9 managing scores of 8518 and 3273. Samsung’s current prices have those costing around $ 840 and $ 720, making them more closely related to the iPhone XR in pricing.

However, the iPhone XR outscores all of them with numbers of 10,980 when using multiple cores, and a 4795 score with just a core in use. Not bad, really, and a great example of why Apple gave the phone the A12 Bionic rather than last year’s A11 Bionic. Speed like that can’t be touched, unless you have an iPhone XS or iPhone XS Max with its additional RAM.

Back to the drawing board, Samsung.

(Source: Geekbench)

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Pancake King – Truly the Best Pancake in Singapore



Some Singaporeans love kaya and butter toast with eggs, while some love heavier options such as nasi lemak or economic beehoon for breakfast. Me? I love mian jian kueh with a cuppa Milo. Sporting a simple yellow sign, Pancake King is truly the king of pancakes.

In fact, Pancake King is so confident that you will enjoy their doughy delight that they have been offering “Money Back Guarantee” since 1998. I usually prefer my mian jian kueh with peanuts and a dash of coconut sugar(90cent/piece). My order, however, has been refused several times because of how troublesome it is to make. You can only imagine how happy I was when the stall aunty at Pancake King suggested the exact combination before I even asked.

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TaiGai – The Creator of Fruit-Blended Cheese Tea Arrives in Singapore




As I was the first customer, the owner was happy to make a fresh new batch of pancakes for me. Yay! My pancakes were piping hot, thin and crisp on the edges, and thick and chewy in the middle. The coconut sugar and peanuts were sprinkled quite evenly, so you get a good ratio of both in each bite.



I visited the Upper Paya Lebar outlet which did not have cakes, pastries and local delights, like the other outlets. The owner shared that it’s because she wants to focus on the pancakes. Well, I must admit that her pancakes taste extra special.

Pancake King has about 16 outlets islandwide, so you don’t have to travel too far to have a taste of this delicious treat. I’m as confident as Pancake King that you’ll enjoy their pancakes!

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DSCF7396 made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Pancake King. We will verify and update from our side. Thanks in advance!


Magdelyn has always loved writing. But if there’s anything she loves more than a pen and paper, it’s food. Always, food.

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Galaxy S10R? Samsung Galaxy S10 Line May Have A Third, Cheaper iPhone XR-Like Model

By | October 27th, 2018

Get ready folks. Samsung is getting ready to announce the Galaxy S10R.

Snark aside, according to a new report by Bloomberg, Samsung is planning on doing something a little different when it announces the Galaxy S10 early next year. While the phones would normally ship in Sx and Sx+ configurations, there will apparently be a third option in 2019, with Samsung building a version of the phone that will be marketed at the more cost-conscious market, reducing the features of the phone in order to reach a lower price point.

This move sounds immediately familiar to anyone who has been keeping an eye on what Apple has been doing in the last couple of months. In September, it announced the iPhone XR, iPhone XS, and iPhone XS Max, a three iPhone-shaped pronged attack that offers a high-end model, a larger high-end model, and a cheaper, slightly inferior model. So, a Galaxy S10, Galaxy S10+, and Galaxy S10R?

While we’re not at all suggesting that Samsung will borrow Apple’s naming convention, if Bloomberg’s report is accurate, it’s clear that the company is joining Apple in reacting to a market that is currently dominated by the likes of Huawei and Xiaomi. The Chinese companies are building strong, inexpensive flagship phones and making a killing at retail with customers who want the best, but don’t want to spend $ 1,000 to get it. Samsung and Apple are continuing to offer the highest of the high-end, with high prices to match, but with new less costly versions also being made available.

In order to follow the iPhone XR model, Samsung’s Galaxy S10R will apparently lose the curved glass display and in-screen fingerprint sensor of its more costly stablemates, although it’s possible there will be more casualties as well. It all depends how aggressive Samsung wants to make its pricing, and how willing it is to cull features in order to meet it.

(Source: Bloomberg)

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