Bedok Ah Koon Fish Soup review – 勿洛亚坤鱼汤

Bedok Ah Koon Fish Soup has impressed us both of their fish soup and meat ball soup. This is another hidden gems in the HDB that warrant the support. In fact, we are contemplating to list them as one of the good hawker food for 2017.

Bedok Ah Koon Fish Soup review – 勿洛亚坤鱼汤

Bedok Ah Koon Fish Soup occupied two adjacent units selling fish soup and zi char, consistent stream of customers seems to imply something attractive about the stall. Most of the customers apparently went after the fish soup and meat ball soup, we decided to check it out.

Bedok Ah Koon Fish Soup 1

Fish Soup $ 4/6/8
Bedok Ah Koon Fish Soup uses more expensive Batang fish than the cheaper snakehead for the fish slices.

Bedok Ah Koon Fish Soup 3

The portion of the fish slices were generous, each slices of fish were thickly sliced and had double to triple the thickness compared to other fish soup stalls, fish was fresh with the sweetness of the broth can be felt in every sip. Definitely one of the better fish soup we have tried so far.

Meat ball soup $ 4/6/8

Bedok Ah Koon Fish Soup may be specialised in fish dishes and we have to agree they served fairly good fish soup, however, the meat ball soup was just equally phenomenal and surprisingly impressive compared to the fish soup.

Bedok Ah Koon Fish Soup 2

The meat balls were a mixture of minced pork, fish meat, carrot, Chinese celery, water chestnut and the spices. Each meat ball was packed with salivating flavour with a nice texture, the soup was infused with the additional sweetness from the meat balls and highly recommended dish to order.

Our verdict on Bedok Ah Koon Fish Soup

Bedok Ah Koon Fish Soup has impressed us both of their fish soup and meat ball soup. This is another hidden gems in the HDB that warrant the support. In fact, we are contemplating to list them as one of the good hawker food for 2017.

Bedok Ah Koon Fish Soup

A: 538 Bedok North Street 3 #01-120/121. Singapore 460538

H: Tue to Sun: 930am – 8.30pm Closed on Mondays

FB: Ah koon fish soup Blk 538 Market Food Centre – Singapore – Restaurant | Facebook


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Sushi Mitsuya 鮨三矢, Tras St: Recommended by Japanese on Separate Occasions 

img_1504Although there are more than 800 Japanese restaurants in Singapore, the Japanese expat community is tight and word gets around the grapevine. On separate occasions, Japanese have recommended Sushi Mitsuya along Tras Street. It offers good value for their excellent sushi; it is still expensive, my Japanese friends said, but less expensive than top tier Japanese restaurants in Singapore.

For lunch, the barachirashi set ($ 50) is least worth it to me; it’s only a bowl of rice with diced fish and you can’t gauge the culinary prowress of the Head Chef Ryosuke Harada, who worked at Sushi Sora at Mandarin Oriental Tokyo. The two sushi sets ($ 60 or $ 100) are better. If you can splurge, the lunch omakase set ($ 180) is more affordable than the dinner ($ 130 or $ 200 or $ 300).

The problem with Japanese sushi restaurants in Singapore, in general, is that just for a little bit of better quality, you have to pay a lot more. Mitsuya’s two lunch sushi sets, for example, differ by $ 40; the less expensive set has 8 pieces of sushi whereas the more expensive has 6 pieces of superior ingredients, along with extras such as cooked dishes and sashimi that the less expensive set doesn’t have.

I took the more expensive sushi set.

img_1507The cooked dishes are impressive. It starts with a homemade sesame tofu which has a gooey texture. In the mouth, sweet, salty, pungent flavors explode. How can they make tofu taste so heavenly?

img_1511Following the tofu, the clams with mustard is sweet from the seafood, and  nicely chewy. The steamed cod, however, could do with a little salt, and the homemade prawn ball soup, which comes at the end of the meal, is equally bland.

img_1517The plating for sashimi is gorgeous, and seeing it already lifts one’s spirit. They are ok in general, but the maguro tuna is tasteless and should have been aged longer and the saba mackerel is fishy.

img_1525Long anticipated is the sushi and they appeal to the sight. They look like tiny, bite-sized of jewels, shiny and pristine. The firmness of seafood, not soft and slimy, is much appreciated and the shari is slightly harder than other sushi-ya’s, which gives the sushi a good overall bite.

img_1527Here, I feel that Chef Harada uses salt too liberally. The soy sauce overcomes the taste of kasugodai sushi (baby snapper), which is overly sinewy. The hotate scallop, seasoned with black salt and yuzu, has the same problem of oversaltiness. Less is more.

img_1531Like the saba in the sashimi, the saba sushi is fishy. Perhaps it would be better not to repeat the fish in both sashimi and sushi.

img_1536Chutoro medium fatty tuna is divine! The treatment of it, making small slits on the surface, brilliantly increases the surface area, enhancing the availability of fats. It also curls in the mouth, like a cat in a box, giving a feel-good mouthfeel. But how come otoro isn’t offered in this set?!

img_1540Although the uni sushi is so chilled it gives my tooth an ache, it is amazing. That seafood-sweetness-crossed-peanut-butter-creaminess. OMG. I also want to write an ode to the top quality seaweed. It’s crisp and umami, going excellently with the uni.

img_1541I also like the arrangement of the sushi, from lightest to heaviness, ending with a spectacular anago sea eel. I have no particular liking for anago, but Chef Harada makes it such that it is pillowy with the right balance of sweetness and saltiness that I understand why he puts it at the end of the array as a highlight.

img_1547Negitoro maki is a commonplace sushi, but like the anago, Chef Harada has elevated it, making it umami and unforgettable with that crisp and delicious seaweed.

img_1559Usually Japanese restaurants don’t pay attention to their desserts. It isn’t part of the traditional omakase culture to have desserts; usually it’s just fruits or ice cream. But Mitsuya gives a well-rounded experience by their miso ice cream paired with hojicha (roasted tea) panna cotta. It’s one of the most original and delicious desserts I’ve eaten this year: salty miso counterbalances the sweet panna cotta. Moreish!

I can see why many of my Japanese friends recommend Mitsuya. Compared to top sushi restaurants, the quality is on par, and the price is better. I paid $ 117 for my meal.



Sushi Mitsuya
60 Tras Street #01-01 Singapore 078999
Tel: +65 6438 2608
12pm-3pm, 6pm-11pm, closed Sun

Food: 7.5/10
Price: 6/10
Service: 8/10
Ambience/decor: 7/10
Overall rating: 3.563/5

You may be interested in…
Ushidoki Wagyu Kaiseki
Sushi Jin

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Takeaway Rice Bowls at Tanjong Pagar Centre: Chalong and Makai Poke 

Most tenants of Tanjong Pagar Centre are F&B establishments, and there are some very interesting and/or delicious food here: Food Anatomy presents food like nasi lemak in cubes; Guzman y Gomez is one of my favorite Mexican fastfood in BrisbaneHattendo serves good cream buns (the custard bun is better than the matcha); Imakatsu is my favorite tonkatsu in Singapore; not a gimmick, Japan Rail Cafe is opened by Japan Rail; Kelly’s Cape Bop gets a mention in Hong Kong Michelin Guide street food edition;  Kuro Maguro is by the acclaimed Maguro DonyaSBCD Korean Tofu House serves set menus with tofu as a main; with 3 outlets in Malaysia, The Little Island dishes out Penang cuisine.

As you can tell, I’m excited and will definitely be back to try the rest of the food. But yesterday, I was alone, and it was best to eat rice bowls.

Chalong Singapore
7 Wallich Street, Tanjong Pagar Centre B2-21 Singapore 078884
M-F 11.30am-2pm, 5.30pm-7.30pm, Sat 12pm-3pm

img_2499If I have money, I’d franchise Chalong immediately. It is OMG good.

Elin Boh, only 26 years old, is the mastermind behind Chalong, and has two culinary diplomas, one from Le Cordon Bleu (Paris), and the other from Oliver Bajard International School of Patisserie (Perpignan, France).

The takeaway kiosk, with 4 seats by the side, serves charcoal-grilled meat with rice, inspired by Thai flavors. The meats are grilled in a Josper oven and smoked with applewood to give depth. They are also sous vide to give consistency, and a tenderness while maintaining the juices. They use other atas ingredients like Himalayan salt and Denmark butter.

img_2504On the menu, there are only 3 rice bowls which come with an onsen egg: Iberico jowl ($ 12), gai (Thai basil chiclen leg, $ 9), and black angus sirloin ($ 14). You may add asparagus  ($ 1), cherry tomatoes on vine ($ 1), and mushroom ($ 1.50). If the meat is not enough, you may also add on chicken ($ 3), pork ($ 4), and beef ($ 5).

img_2509WOW. The pork jowl is fantastic. It is imported from Spain and sous vide for 18 hours. It is supposedly marinated in Thai aromatics, but I definitely tasted some French flavors, some uplifting herbs, elevating it. It’s succulent and tender, but there is still a nice bite, pleasing people who like tender food and people who like a bite. After eating this, the whole mouth is full of a sweet smokiness from apple wood.

img_2510I added the grass-fed black angus sirloin (+$ 5), which is air-flown from New Zealand. Although I think they slice it too thinly, there is an umami coming from the fats inherent in the meat. The red wine sauce is fantastic, even better than fine-dining restaurants’ versions.

img_2511There are two areas that could be improved: (1) I don’t like the texture of Japanese Yamagata rice because it is too starchy and has the texture of glutinous rice; a fluffier and looser rice would be able to absorb the sauce better; and (2) Eating through halfway, I thought the meat were heavy, and needed to add asparagus ($ 1) to undercut the heaviness. Maybe they could have included a complimentary vegetable in the bowl.

I paid $ 18 for the bowl ($ 12 pork bowl+$ 5 beef+$ 1 veg).

Makai Poke
7 Wallich Street, Tanjong Pagar Centre B1-08 Singapore 078884

img_2460For the uninitiated, a poke bowl, a Hawaiian dish, is marinated raw fish (usually tuna or salmon) over rice or salad. And the poke bowl game is strong in Singapore. There must be 15 or 20 shops in Singapore serving the poke bowl.

img_2468Makai, a takeaway store, just opened yesterday, and I might be their first customer. Priced at $ 9.90, the poke bowl includes avocado, Japanese cucumber, carrots, cherry tomatoes, pineapple, salmon roe, a choice of rice or salad, and a choice of marinated fish. You may, of course, add on more ingredients at a price. I didn’t and paid $ 9.90 for the bowl.

img_2469I’m not a rabbit, so I didn’t choose the salad; I got a mix of sushi rice, red and brown rice. For the “poke,” it was the Makai original shoyu salmon for me. I always order the dish with the shop name in it.

It is a nice mix of flavors. The rice is still warm, and the salmon and avocado are cool, so it is a funblast in the mouth.

You may be interested in…
Eat Chicken Rice
Man Man Japanese Unagi Restaurant
Lean Bento
The Daily Cut

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Soon Heng Hot and Cold Desserts: Hawkers we grow up with

Tau Suan

Our hawkers are really a big part of our lives here in Singapore, don’t you think?  Most of us would have grown up eating from the same hawker stall for years and and these hawkers would have become much more than just a person who sells food.


I am sure that this particular lady hawker at Soon Heng Hot and Cold Desserts would have many regulars who have grown up (or grown old) eating at her stall.  I have met many hawkers but she was the first one I met whose smile was sweeter than her desserts!

I get a lot of different reactions whenever I pull out my DSLR camera.  Some hawkers ask why I am taking photos.  Others continue to work as if I wasn’t there.  But when Mrs Yang saw my camera, she quickly struck up her kawaii pose!

Lotus seeds
Lotus Seed Sweet Soup (Lian Zi Suan)

What first drew me to the stall was the availability of lian zi suan. (Lotus seed soupThis traditional Teochew sweet soup is not easy to find nowadays because of the rising cost of lotus seeds.  (A 200g pack of lotus seeds at the supermarket costs around $ 6!)  The only other stall that I have come across that sells this is “House of Dessert” at Tampines Round Market.  They actually stopped selling it for a period of time because of the increase in price of raw lotus seeds.  Thankfully, they started selling it again last year.

This soup is not difficult to cook but it is easy to get it wrong unless you get a tip from grandma (or from the internet nowadays).    Most of us would intuitively soak the seeds first before cooking, but this is the last thing you want to do as the seeds will ever turn into the nice, mealy, powdery texture no matter how long you boil them.  Instead, the seeds must go straight into hot boiling water for a while then followed by either a slow simmer or steam.  Once they are soft, simply add them to syrup which has been thickened with tapioca starch.

For all that trouble, I think most people wouldn’t mind forking out the $ 2 for a bowl of lian zi suan at this stall.  I think this is probably also the cheapest place where you can buy this in Singapore.  In fact, all her other desserts are also just $ 1!  Talk about old school prices.  When I asked Mrs Yang how she managed to keep prices so low, she just smiled and said that its her way of keeping her customers happy!

Aside from the lotus seed soup, her tau suan is also very good.  4.25/5What was impressive was how her you tiao remained so fresh!  I managed to try some of her other desserts like cheng tng and honey sea coconut.  They were average but at $ 1 a bowl, I don’t think anyone is complaining!



Old school sweet soups served with an even sweeter smile which will make you smile even more when all you need is some spare change to enjoy it!

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Hajime Tonkatsu & Ramen review @ MyVillage

Hajime Tonkatsu & Ramen @ MyVillage

Hajime Tonkatsu & Ramen 10

Hajime Tonkatsu & Ramen @ MyVillage is steered by Chef Tan-San who is famed for various creations such as Kurobuta Pork Tonkatsu and Tonkatsu Ramen. Naturally it has to be our choice.

Hajime Tonkatsu & Ramen 8

Premium Pork Loin Tonkatsu Set $ 19.9

Hajime Tonkatsu & Ramen 1

Pork loin is fairly lean, mildly flavored meat with a thick cap of fat on top and tender if cooked properly. Somehow the term “premium” did come with some expectations with the listed premium price, however the Tonkastsu may be crisp with a nice golden brown bread crumbs but the texture was tough and dry. Premium? May be this is what exactly “premium” quality pork loin should be for the texture but unfortunately we don’t really appreciate it.

Hajime Tonkatsu & Ramen 2

Tonkatsu Ramen $ 14.9

 Hajime Tonkatsu & Ramen 7

The tough and dry premium pork loin was contrary to the ordinary Tonkatsu which was juicy and tender. What? Ordinary pork loin tasted better than the premium? Sorry, it is our opinion and kind of regretted the “premium” price paid.

The Tojiru soup was light but flavourful and the imported Niigata rice superiority cannot be questioned much.

Salmon Don $ 14.9

Hajime Tonkatsu & Ramen 4

It might just be a simple bowl of salmon and rice but it was packed with flavour and full of fragrance. The tenderly cooked salmon was done with a perfect texture and seasoned. Probably the best meal of the day.

Hajime Tonkatsu & Ramen 5

Cha Shu Ramen 11.9

Hajime Tonkatsu & Ramen 6

If you like rich and thick ramen broth base, the uniqueness of Hajime Tonkatsu & Ramen light broth may not please your palate. However, don’t be fooled by the uncomplicated nature as it was deceiving from the plain look, the consensus of everyone tasted was surprisingly positive! The light but deeply flavoured broth laced with the earthy miso served with the nicely Chashu was a pleasant.

Gyoza $ 6.9

Hajime Tonkatsu & Ramen 3

Not too bad for its nice filling and alluring taste.

Our verdict on Hajime Tonkatsu & Ramen

In general, Hajime Tonkatsu & Ramen serves reasonably good Japanese food with affordable price. Chef Tan-san proven culinary skills and his friendly crews make dining here a pleasant experience.

Hajime Tonkatsu & Ramen

A: myVillage @ Serangoon Gardens
1 Maju Avenue, #02-07/8/9
Singapore 556679

H: Mon to Fri:
11:30am to 3:00pm
6:00pm to 10:00pm

Sat, Sun & PH:
11.30am to 3:00pm
5:00pm to 10:00pm

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Japanese Butchery @Cold Storage Takashimaya!


I remember the very first time I had a slice of Japanese wagyu.  It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder.

How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so….. shiok?

Those of us who have have had our palates caressed by its velvety, vermilion voluptuous-ness will attest that life is just not same after Wagyu.  Perhaps ignorance really is bliss, especially if the bliss is worth $ $ $ /kg.

It was only a few years ago that Japanese Wagyu was still the stuff of legend.  There were rumours that the black haired beasts lived in the lap of luxury, feasting on beer and getting body massages from kimono clad ladies! (Just kidding about the kimonos)

The meat’s intricate reticular marbling bordered on absurdity! If you stared at it long enough, it you might just see the figure of a cow in 3D.  The meat is so fat that sometime it looked as if it was a block of fat interspersed with muscle fibres!

Sukiyaki 3
A5 Saga beef, plated for sukiyaki

But Wagyu is here to stay and slowly it is migrating from the tables of high end restaurants into the HDB heartlands.  Don’t believe me? Just take a closer look at the freezer section of the supermarket the next time you go shopping!  I have even seen grannies asking the counter staff for Wagyu which would be quite understandable as the meat is much easier on their dentures!

Shabu Shabu

But buying Wagyu is much more than just buying a hunk of meat.  The meat needs to be sliced and packed properly so that the full potential of the premium beef can be realised.   How often have you brought Wagyu home only to find that the meat just didn’t look and behave like the $ $ $ that that you had forked out for it?

Here is where Master butcher Keiji Koshino steps in.  Keiji-san is a 2nd generation butcher from Hokkaido who is now heading the Japanese meat counter at Cold Storage Takashimaya.

The attention to detail the Japanese butchers bring to their craft is amazing.  The Japanese divide the carcass into 36 different cuts and each has its own unique taste and texture and so the butcher needs to know how to section the meat properly. Cuts likemisuji(flat iron), tomo-sankaku (tri tip) and ichibo (sirloin cap) are specially prized for their unique characteristics which you can appreciate when it is served in thin slices. (For more information about Japanese beef cuts please see my post.)

The thickness of the beef depends on how it is to be served.  Sukiyaki beef is cut 2.5mm thick whiles beef for shabu shabu is sliced 1.5mm.  Because the slices for shabu shabu are so thin, the butcher wraps each slice individually so that it doesn’t break when you pick it up with your chopsticks.  It is also important that there is a bit of fat attached to the meat for shabu shabu.  That is why the most prized cut for shabu shabu is the striploin.  However, when you have premium A5 beef like the Hokkaido Snow Beef, even secondary cuts taken from the top round can be sliced to make beautifully marbled meat for shabu shabu.

Top Round section
Hokkaido Snow Beef top round

There are currently two premium wagyu available with more to be added later.

Hokkaido Snow Beef (Watch video)

Hokkaido Snow Beef is one of the rarest Japanese Wagyu that you can find.  It is so rare that you can’t even find it on the main island of Honshu. It is bred in a private farm at Lake Uenae by Fujio Terauchi who is known as the “Wagyu meister”.  The frigid conditions produces Wagyu that have slightly different characteristics.  The cattle are also fed Hokkaido corn (what a life!) which gives the meat its unique flavour and sweetness.

Only two heads of beef are harvested each month and they can found only in Hokkaido, the US and Singapore.  In Singapore, the striploin, ribeye and tenderloin only be found at CUT by Wolfgang Puck.  The secondary cuts like the top round is now available to the public at Cold Storage, Takashimaya.  Other cuts like chuck and brisket are also available on pre-order.

Hokkaido Snow kiriotoshi

Hokkaido Snow Beef is also available as kiriotoshi.  These are sliced from portions of the beef which are not suitable for shabu shabu or sukiyaki because of its size and shape.  They are cheaper but still very delicious and perfect for stir frying and making Wagyu beef don!

Sirloin Steak
Saga beef Sirloin Steaks

Saga Beef  (Watch video)

Located at the northwestern part of Kyushu, the cattle in Saga prefecture enjoy a more temperate climate, green grass, clean water and a stress free condition, unlike their friends up in Hokkaido.  Saga beef is regarded as one of the best brands of wagyu in Japan and in recent years many of the top Japanese restaurants here have started serving this wagyu.  Prime cuts like sirloin, ribeye and tenderloin are available and Keiji-san will carefully slice and arrange it in a beautiful box that is perfect as a gift or for a special occasion.



Wagyu is such a great ingredient that you really don’t have to do much to it to make it into a sublime meal.  That is why you should just make it yourself instead of paying a chef to cook it for you! The simplest way to have it is to buy a few slices of beef, bring it home, briefly baptise it in hot water, dip it in goma sauce and, voila!  You got yourself a slice of heaven!  Even wagyu steak is super easy.  The meat is so delicious, you just need sprinkle some salt and black pepper on it, gently sear it in a pan and dip it in soy sauce with some wasabi!

Opening Special!

The first 50 customers of each day will be able to purchase one pre packed Japanese Wagyu at 50% off!  Limited to one tray per customer. Offer valid till 3rd March 2017.


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Mrs Pho House, Rangoon Road: Vietnamese Seafood Cze Char, One of the Best Casual Restaurants This Year!

img_0269Mrs Pho has opened an offshoot, Mrs Pho House at Rangoon Road, taking over the space of the defunct Grub Noodle Bar. Mrs Pho sells pho mostly, but Mrs Pho House focuses on Vietnamese seafood dishes–call it Vietnamese cze char, if you will–a concept that Singapore has not seen.

img_0270Like the innovative concept, the restaurant’s design is one of a kind. At the entrance, the neon sign of the shop name is at the ceiling. Inside, there is a sexy mural, not dissimilar to Japanese’s tentacle erotica. The eclectic decor is a mix of cement, wood, metal, mosaic tiles, and a cylinder beaded curtains that is chopped off at the sides. Wow, I’m turned on just talking about the design.

img_0276The food is magnificent too. The 2-page menu is sectioned into startersseafood, and mains. From the starters, the bo nuong la lot (minced beef in betel leaves, grilled, $ 7.90, pictured above) is the weirdest dish we had. It is sweet and pungent, with an intense salty aftertaste. It is strange, but it isn’t bad.

img_0277The other start, Mrs Pho spring roll ($ 6.90), is extraordinary. It’s minced pork with yam(!!!) and mushroom in mung bean wrap(!!!). It’s spectacular, and very different from the usual spring roll; the sweetness of the yam has uplifted it. Order it.

Other interesting starters on the menu include lucky meat balls ($ 6.50), starfruit sliced beef ($ 7.90), and Hoa’s hot wings ($ 6.90).

img_2045The seafood section: the recommended dish in this section is the house crab ($ 32), which comes with pork floss. But since I have no money, let’s pretend the Mrs Pho cockles ($ 10.90) is crab. Hey, both crab and cockles start with “C” and must use hands to eat. “C”oincidence, I think not.

Although there are two or three bad muddy cockles, they are outstanding in the super garlicky and spicy sauce. It would wash down so well with beer. Definitely keep the sauce to eat with rice. Order this.

img_0282The last section, Mains: they have the usual and ubiquitous suon nuong (pork chop, $ 9.90) and ga nuong (chicken chop, $ 9.90). People around us ordered banh xeo tom thit ($ 12.90), a heap of cabbage you use to wrap prawn, pork, bean sprouts and egg. Rau xao dac biet ($ 9.90) is a seldom-seen winged bean stir-fried in garlic.

We had the ca kho (stewed catfish, $ 13.90), which is very good value. It comes with 4 big slices of fish in an oily, salty sauce with tonnes of lard. Not bad.

img_0272The piece de resistance, thit kho (pork belly, $ 12.90), is AMAZING. The soup is almost too salty and too oily, but gives way to an rich sweetness of the pork. Mindblowing good.

I like that the food comes in claypots which retain heat for a long time. After we finished our cockles, the catfish was still hot that Mr Fitness scalded his tongue.

Including two bowls of rice ($ 1 each), we paid $ 60 for two persons. But we ate enough for 3-4 persons. This experience is fantastic: food is homely, delicious and affordable, served in a cool af setting. So much win.

img_0265 img_0266 img_0267

Mrs Pho House
221 Rangoon Road, Singapore 218459
Tel: +65 9173 1083
W-F 6pm-10.30pm, Weekends 12pm-10.30pm

food: 8/10
service: 6.5/10
decor/ambience: 9/10
price/value: 7.5/10
rating: 3.875/5

You may be interested in…
Little Vietnam
Fat Saigon Boy
Pho Stop

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These Philips Bathroom Kits Are #CoupleGoals For Your Sleepovers At Bae's Place

Philips grooming products for your partner this Valentine’s

Philips Products Range

There are two different types of people when it comes to Valentine’s Day: those who expect roses and chocolates, and those who would die for a bouquet of chicken nuggets. If you or your significant other are the latter, and more practical type, then we’ve got just the thing for you this upcoming Valentine’s day.

Philips is an established brand that is well known for their high-quality grooming and beauty appliances, making sure that you can look your best for bae. And no, sharing a toothbrush during couple sleepovers isn’t romantic – so check out these Philips Bathroom Kits your other half would be grateful to receive.

Sonicare DiamondClean Electric Toothbrush (Promo Bundle)

Philips Sonicare Diamondclean Toothbrush

As an owner of Philips Sonicare DiamondClean toothbrush, I can vouch that this is by far the best toothbrush I have ever owned.

The power of these Sonicare brushes is surreal – at 31,000 brush strokes per minute, it’s like my teeth are being professionally cleaned everyday. If you want to ensure fresh breath for minty kisses, DiamondClean with 5 different settings will do the trick. With this cute couple set, you’ll be able to match without being overly cringy!

Philips Sonicare Diamondclean Bundle Toothbrush

2. MoistureProtect Straightener

Philips MoistureProtect Straightener

When arriving at your SO’s place, your hair is always on point. However, it’s a different story when you wake up the next morning with a giant frizz ball on top of your head. But fret not – your savior arrives in a sleek white and rose gold suit with embellishments

With MoistureProtect sensor technology, this straightener is able to diagnose your hair moisture level 30 times per second. By doing this, it’ll adapt the temperature in order to preserve the natural hydration of your hair. Goodbye dry fizz, hello shiny locks.

Philips Hair Straightener MoistureProtect

3. Shaver Series 7000 Wet and Dry Electric Shaver

Philips Sensitive Shaver Series 7000

Bae leans in for a kiss and …owww! His sandpaper-like stubble rubs all over your chin, leaving you with a little rash. With this electric razor however, he has no excuse not to shave. It’s been rated as Philip’s no.1 shaver for sensitive skin, meaning he’ll be able to shave without worrying about any nicks or bumps

As well as being cordless, it’s got 5 length settings and moves in 5 different directions, meaning that it’ll be able to follow the curves of his face, enabling a closer and comfier shave.

Shaver Series 7000 Philips Sensitive

4. MoistureProtect Dryer

Philips MoistureProtect Hairdryer

Most boys insist they don’t need a hairdryer for their short hair, but forget that girls do! Drying by towel will not suffice – we just end up with a ‘drowned rat’ look that not many of us can pull off.

Perfect for those afraid of damaging their hair, the MoistureProtect hair dryer won’t overheat your locks, and even comes with a ‘cool shot’ function – which gives a burst of cool air, setting styled look with ease.

A practical Valentine’s Day with Philips bathroom electronics

Philips Products Grooming

While flowers will die and chocolates will be devoured, these gifts will last a much longer time. Aside from being practical and durable, they’re also a low-key way of making your SO fall in love over and over again while they go about their daily routines.

Check out Philip’s full range here! Oh, and if you’re picking up the MoistureProtect Dryer or Straightener, you’ll also be entitled to a completely free Easyshine Ionic Styling Brush – while stocks last.

Find out more about Philip’s products here!

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Mukshidonna – Journey to the East for Glorious Korean Rice Cakes



Did you have the chance to try Mukshidonna Tteokbokki Restaurant when you were in Seoul? If you did, or even if you didn’t, then you would be elated to know that they’ve finally heard our cries. YES, they are currently housed in E! Avenue at Downtown East (not E! Hub). Lucky for you, Easties!



Rice Cake

Rice Cake

Interestingly, Mukshidonna means Eat (Muk), Rest (Shi), Pay (Don), Leave (Na). So, what’s the hype? A bubbling sweet and spicy stew that will make your eyes sparkle. Rice cakes and fish cakes will be included for sure, but choose from a variety of soup bases which includes beef and mussels ($ 13.90 per person). You may also add on ramyun noodles ($ 3) and savoury toppings ($ 3) to make your pot look as appetising as possible. May the best-looking stew win.



I see that you can’t sit still and wait anymore. Go on, start off by digging into the fresh mussels. I have received tough rice cakes before, and I’m so glad that the ones from this eatery ain’t anything like those.

I can’t emphasise this enough but you MUST MUST have cheese ($ 3) atop. Cheese and Korean food go hand in hand and nothing shall separate them. Watch as the cheese slowly melts and engulfs the noodle strands. If you have space in your stomach for more, order a serving of fried rice ($ 5) to soak up all the leftover juices – it’s the best part.

Close your eyes and I promise that you will feel like you have been transported to Korea again. As we went on a rainy day, you can imagine how the hot broth comforted us like a mother’s hug. Oh, do remember to bring someone along as you need a minimum of 2 to dine.

MissTamChiak.com made anonymous visit and paid its own meal at the eatery 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 the eatery listed above. We will verify and update from our side. Thanks in advance!

Wan Ping Ho

Wan Ping fixates her attention on food so much that it almost drives her boyfriend mad at times. When she is not stuffing herself silly or churning out those creative juices, Wan Ping indulges in her guilty pleasure – Korean dramas, and yet again decides to resign herself to her fate of gluttony.

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Jing Hua Xiao Chi Singapore review 京华小吃 – One of the best dumplings

Jing Hua Xiao Chi 京华小吃 – One of the best dumplings around jing-hua-xiao-chi-11

Xiao Long Pao (Chinese dumplings) and pan-fried dumplings are the top favorites of my son, he was elated when we told me the plan to visit one of the best Xiao Long Pao and pan-fried dumplings – Jing Hua Xiao Chi 京华小吃 jing-hua-xiao-chi-5

We chosen the Neil road which is the birth place of Jing Hua Xiao Chi, if anything has to be the best, it has to be the mothership. 

Boiled Dumplings 三鲜饺子jing-hua-xiao-chi-8

The filling was simple, minced pork, Chinese chives and may be egg or prawns but not distinct, the boiled dumplings were juicy and tasty, dumpling skin was chewy and not too thick that will taste like rubber. Not too bad for a boiled dumplings. 

Xiao Long Bao 小笼包jing-hua-xiao-chi-6

Jing Hua Xiao Chi gained its fame from its famous Xiao Long Bao, however, we could not fully appreciate the goodness of a good Xiao Long Bao here, though the content under the wrap was juicy but the seasoning somehow more tame than what we expected. Overall Jing Hua Xiao Chi Xiao Long Bao may be acceptable but there are some real good and better one around to give it a run.


Pan-fried Dumplings 煎饺 jing-hua-xiao-chi-9

If we have to pick the best from Jing Hua Xiao Chi, pan-fried dumpling was undoubtedly garnered all our supporting votes.


The dumplings are different from the traditional closed end dumplings, the pan-fried dumpling are folded to leave both ends open, filling was similar to the boiled dumplings, the slight crispiness on the skin and nice dumplings texture with the flavourful filling was such a temptation that our chopsticks moving back and forth non-stop to gobble down plates of pan fried dumplings. One of the best pan fried dumplings for sure.

 Chinese Pizza jing-hua-xiao-chi-4

Jing Hua Xiao Chi is smart enough to make use of the same fillings to create different version of their specialty and Chinese pizza is one of them. The crispy crust is stuffed with the similar juicy filling made from vegetables and pork. Another nice dish that we enjoyed. 

Zha Jiang Noodle 炸酱面


The Northern Chinese wheat noodle was lavishly doused with zhajiang sauce that made of ground pork with fermented soybean sauce and seasoning. Texture of noodle was spot on and a quick stir of sauce with the noodle was followed by non-stop slurping sound from the table.


 The crispy cucumber and bean sprouts add a refreshing contrast to the umami-flavored sauce. 

Red Bean Pancake 豆沙锅饼


The Shanghai pancake is one of our favorites, the Chinese dessert has a crispy skin that goes well with the fragrance red bean paste. 

Our verdict on Jing Hua Xiao Chi  

If you are looking for real good Dumplings, Jing Hua Xiao Chi is the place to go. The price is relatively high (>$ 70 for above with repeat order for Pan-fried dumpling) for a eating house but perhaps this is the price you need to pay for a quality food. 


21 Neil Road, Singapore 088814
Tel: +65 6221 3060

Rochor Road
159 Rochor Road, Singapore 188434
Tel: +65 6337 7601

Palais Renaissance #B1-04/05
390 Orchard Road Singapore 238871
Tel: +65 6733 8231

H :

Neil Road
Lunch from 11.30am to 3.00pm
Dinner from 5.30pm to 9.30pm
(Closed on Wednesdays)

Rochor Road
Lunch from 11.30am to 3.30pm
Dinner from 5.30pm to 10.00pm
All day weekends and public holidays

Palais Renaissance
Lunch from 11.30am to 3.30pm
Dinner from 5.30pm to 10.00pm
All day weekends and public holidays


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I Eat And Eat