Hong Hakka Yong Tau Fu

Tampines Round Market & Food Centre

137 Tampines Street 11, #01-01, Singapore 521137

7am to 1pm(Daily)

Everytime I pass this stall, there is a long week of people in front of the stall, usually by 12pm it is almost sold out. The ingredients for the yong tau fu are fresh so is the fish/meat paste. The difference in Hakka yong tau fu is that it contains a  mixure of pork and fish filling. Each of the yong tau fu costs S$0.40.

I come abit late, if you are early the range can be as far as 60 different types

S$4.50 a bowl

My selection

For curry it is addtional S$1.00

The sweet and chilli sauce are put togather which taste pretty good. Quite a number of the items is the very own creation of this stall of which I can't find it elsewhere. For example the fried yam roll, tofu skin with century edd and beanskin fishcake with chives etc.

Restoran Khong Kee

70, Jalan Badik, Taman Sri Tebrau,

80050 Johor Bahru

Contact person: Mr Khong Ah Seng

Tel: 07-3318861/012-7501260

Opening Hours: 6am to 4.30pm



Yong Tau Fu Selection

The restaurant owners are Hakka brothers. One of them started picking up the cooking skill from a tender age of 10 years old. They have their own factory that produces fish ball, fish cake and pork wrap. This restaurant serves Sai Toh fish cakes, Sai Toh fish balls and Fuzhou snacks. The fish paste is imported from Indonesia. The Fuzhou fish balls contain minced pork, chicken meat, fried fish balls and vegetables.

Ambience of the restaurant

Sai Toh fish cake(must try)

Yong Tau Fu

Each item is priced at R$0.80 or R$1.00.The curry gravy is R$2.00. Parking is no problem, can park in front of the restaurant. There is a Shell petrol station opposite the restaurant hence if you are in JB for the petrol and food here is a good place.

Curry Yong Tau Fu

The mee kia in dark soya sauce R$2.00

Different types of noodles





Ah Seng Durain

Ghim Moh Market & Food Centre,

20 Ghim Moh Road, #01-197, Singapore 270020

Daily: 1.30pm to 8.30pm

Mobile: 9465 6160
Email:9465 6160

The Boss

Ah Seng, the boss is very friendly and speak good English. Most of the patrons do take away as there is no place to eat. He does catering for company functions and events as well.I tried the Green Bamboo or Tek  Kah(D160). The durian has a yellowish core that is hollow. The flesh is thick and creamy. It leaves a bitter and special palate that harks back the kampung durians found in those military restricted area. The yield of green bamboo is little and hencehard to come back ususally between the summer period(June to July).

Green Bamboo

Black Pearl

The black pearl is characterized by its elongated rugby ball shape. The meat is greyish white dotted with little "pearls" of black. The seed is tiny and shrivelled.

Green Bamboo

Black Pearl

The tiny and shrivelled seeds

The green bamboo and black pearl costs S$47. I consider money well-spent!

Kedai Roti & Kek Hiap Joo

13, Jalan Tan Hiok Nee, 80000, Johor Bahru, Malaysia

Tel: 07-2231703(Lim Toh Shian)

7.00am to 6.00pm(Closed on Sunday)

This bakery is more than 93 years old. Understand from the boss, the kiln used to bake the bread and cake is more than 100 years old as it was made by the Englishmen during British colonial time. This bakery was started by the late patriarch Lim Joo Ban. The bread is still made the same way he did it when he arrived from Hainan Island in 1928.

Pricing Menu

100 year old kiln

Banana Cake

The banana cake is made from specially selected banana and has a wonderful scent and very soft texture. It is sold on a first come first serve basis even the Sultan of Johor also turned up for this cake.

Kiang Kee Bak Kut Teh(强记早市肉骨茶)

Batu 8, Jalan Mawai, Kota Tinggi, Johor, Malaysia

Tel: 078821290, HP: 019-747 9416

Operating Hours: 7.30am to 12.30pm (Daily execept Monday)

The restaurant itself

Alot of Singaporeans drive more than 100km early in the morning to come to Kota Tinggi to try this Bak Kut Teh which I consider to be the best Bak Kut Teh in Johor. This is a sure dropby stop for those that are going to Desaru, Kota Tinggi Waterfall and Mersing. This restaurant has been in business for more than 20 years and in its early days, the Bak Kut Teh is made from Wild Boars which can be found easily in the surrounding plantation. But now of course they use hogs now.

For most Singaporeans the 1.5 to 3 hours drive from Singapore, the Bak Kut Teh at Kiang Kee is like manna from heaven.All the dishes are cooked using charcoal over claypot. Normally the Bak Kut Teh is sold out before noon. So what most Singaporeans did is to made a reservation first 30 mins before reaching.



The kitchen

Crispy Tau Pok R$6.00

Pig Intestines R$8.00

You Tiao

Bak Kut Teh R$45.00

Pork Leg R$7.00

The pork leg is tender and delectable. The dark braising broth goes so well with the steamed rice.The Bak Kut Teh soup brings forth wafts of herbal aroma. The Bak Kut is cooked till every vein is infused with the flavour of the soup and the end result is Bak Kut that is full rich with falvour.

Mei Cai R$2.00

Pricing Menu

The Prata Place

No1. Thong Soon Avenue

Singapore 787431

Tel/Fax:(65) 6549 5670

Daily: 7am to 12am

www.theprataplace.com

The Prata Place is recommended by 93.8 Live as well.The prata at this air-conditioned joint is hot and crispy on the outside and fluffy and chewy in the inside. Surprisingly the prata is not too oily and tears easily apart with fork.

Maggi Goreng S$3.50

Mushroom Prata S$2.80

Egg Onion Prata S$2.00

Roti Bomb S$1.70

Red Bean Prata S$2.50

Ultimate Murtabak S$12.00

I truly consider this murtabak as the richest one I have tried so far it is filled with tandoori chicken,mozarella cheese, porteballo mushroom, spring onion and red onion. The tantalizing and thick chicken curry completes the meal.

Chicken Curry

Chang Korean BBQ Restaurant

Blk18C Dempsey Road,

Singapore 249677

Tel:(65) 6473 9005, Fax:(65) 6473 9040

Lunch: 12:00-15:00

Dinner:18:00-2200

It uses real charcoal fire



Cold side dishes

Cold side dishes

The serving portion of the side dishes is not big infact little as per say. It goes the same for the meat portion when you weigh it togather with the price. I consider it high class korean dining. One good thing about high class dining it that the steel plate is constantly changed after each cooking of a type of meat. Which is something that is unheard elsewhere in any other Koran restaurant in Singapore.

Boneless Beef Rib S$39, Marinated Prime Beef Rib S$42,Pork Belly S$25

Sizzling hot beef

Tantalizing Beef

Seafood Spring Onion Pancake S$20, Ginseng Chicken Soup S$25

Seafood Beancurd Soup S$16

Marinated Pork Rib S$25

Food wise, I think it is average nothing to shout about.