It’s the prawn noodles soup you want: the sweet, dark soup is almost herbal, a little peppery, warm. Our order holds just-cooked noodles in a styrofoam bowl, topped with three pieces of halved-prawns, lots of fish cake and a small handful of fried onions.
One of the best kept secret in Orchard Road. Where can you find laksa, complete with cockerels, at $2.50 a bowl in Orchard Road? The gravy is lemak (not too rich, just nice), taste great and not too spicy (my kids love it). Unlike other laksa chain that serve with broken thick bee hoon (so that you can scoop the bee hoon using a spoon), this version is more traditional, so you have to eat with a pair chopsticks. According to the friendly stall owner the laksa paste is homemade and not mass produced by factory like laksa chains. The stall operates during weekdays from 8am to 2pm, however the laksa is often sold out by 1.30pm. So do visit the stall early to avoid disappointment.
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