Dont waste money, Poor food quality and taste... On top of it they have mannerless staff. "Leni" was the person who served, and she was not only rude but also was making sarcastic comments. When i asked for feedback form, i was handed over with just a piece of paper to share feedback (which can be trashed later). I just paid in full and left the place without even finishing the food. My suggestion, dont waste money there...
The Pan-Fried Pork and Vegetable Bun would have been more aptly named as lightly-pan-fried little-pork and less-vegetable mushy-bun. Nuff said.
The La Mian with Braised Beef was decent with a reasonable amount of noodles served along with five slices of tender beef. However, the texture of the noodle felt as if it came from a packet and needed more la in the mian. The soup also lacked body and tasted more like salted beef flavoured water.
The Dumpling with Hot and Sour Sauce was a surprising step up from the previous two dishes. Dumplings were of decent size and commensurately stuffed. The hot and sour sauce flavoured by fried pork lard & fermented bean sauce was non-spicy and had a tinge of sourness which complemented the dumplings well.
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned