Thursday, July 30, 2009


Like most good things in life, you need some patience to get it. This similarly applies to River South prawn noodles facing Jackson Centre. Nevertheless, the wait was well worth it considering that we were treated to a sumptuous bowl of prawn noodles. I would recommend that it is ordered in its dried form, mixed with chilli, fried unions and pork lard. The interplay of the natural sweetness of the noodles, the spiciness of the chilli, crunchiness of the pork lard and the fragrance of the fried union produces an unique taste that lingers in your mouth.

The soup, while tasty on its own, can be enhanced with the chilli powder provided. The sweetness of the prawns mingles well with the chilli powder to tantalize your taste buds. Definitely worth the calories intake for it!

Do rinse your mouth with mouth wash though as the smell of prawn will linger on in your mouth.

Alternatively, you can choose to have the noodles with pork ribs, pork intestines instead. Do drop by to have a look at the different variations.

River South (Hoe Nam) Prawn Noodles 河南肉骨大虾面
Sennett Estate, 31 Tai Thong Crescent (Facing Jackson Centre)
Singapore 347859

Mood Uplifting Determinant (MUD): 8

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Thursday, July 16, 2009


Yong He Eating House 永和豆浆油条大王


Beef Noodles


Guo Tie


Tou Jiang aka Beancurd

For awesome food and 'not so awesome' company, head down to any of the Lorongs in Geylang for a continual feast of senses. I've always known that Geylang was the place to hit if you wanted great supper treats so my expectations for this place was pretty high before I arrived.

Solely on food alone, yes I'd give the Mood Uplifting Determinant a meagre 2, meaning enough to fill my stomach but not enough to wow me. Ambience however did elevate my mood determinant a little.

(And you're probably wondering why- NO I DON'T WORK AS SOME PART TIME TIGER GIRL HOR)

For me I guess it was a step out of the Singaporean mainstream- disorderly, unkempt, unruly, blatant, rude. People live completely different kinds of lifestyles here, speak a different lingo, have different motivations, mindsets. It's another brand of survival instinct. We all live to survive man.

So back to the food, I don't really know how an active sex industry contributes to availability of great food. Beef noodles was alright. The beef itself was pretty tender and succulent, and the soup was tasty too, but the noodles were a bit of a giveaway.

'Guo tie' was also alright. (You must think I'm damn anal now.) I've tried better 'guo ties' around honestly. And since it's not too difficult to find 'guo tie' stalls around, and 'guo ties' are relatively easy to make, I expect all 'guo ties' to have MAXIMUM fillings, veggies, meat and all. Yong He Eating House 'guo ties' were a little bland.

As for tau huay, go to Mr Bean better lah. Nothing spectacular. After a while, all tau huays taste almost the same. For some pretty WOW WOW tau huay, go to Ang Mo Kio hawker centre. There's a stall at the back selling tau huay and chin chow. Standing along that very same row is a famous beef noodle(I think) stall, and another stall selling fried bee hoon and kway teow which is pretty damn good stuff too.

But even after this disappointing trip, I still shall not give up on Geylang! There is loads to eat there and I'm pretty sure at least one of them is good. Meanwhile, your friendly visiting food critic here is signing off. KRISTIE OUT!

- Kristie Neo.

Mood Uplifting Determinant (MUD): 2

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Tuesday, July 14, 2009


Like many other food dishes in Singapore, Laksa contains the cultural elements of the different ethnic groups in Singapore. For instance, the spices from the Malays and the rice noodles of the Chinese. Perhaps what makes it even more interesting is how this dish adapts to local conditions by having cockles, which is readily available in the waters around the region as one of its main ingredients. What started off as food for the poor has now gained international recognition as one of the food that Singaporeans can identify with as a truly indigenous food dish.

There are many Laksa stalls claiming to be the best, most authentic in Singapore. One variation of the Laksa dish is the Katong laksa. Two of these includes the 328 Katong Laksa and Sungei Road Laksa.

On this sunny afternoon, we decided to try out the famous, talked-about Sungei Road Laksa located in Kelantan Lane, Seng Chuan Eating House (off Jalan Besar). You can easily identify the place because it is just a stone throw away from Sungei Rd second-hand thieves market and there are also a number of shops selling motorbike equipments.

The review of Sungei Road Laksa - The laksa comes in $2, $2.50 and $3. We recommend that you order $3 since you are going to make a trip there to try the Laksa anyway; might as well be a glutton and order a larger portion to maximize your experience and get the bang for the buck. Nevertheless, $2 portion would be sufficient since they are generous in the serving. The laksa gravy is super rich and they are super generous in giving you fishcake slices and cockles (aka, 'harrmm' in Singapore"). You can get to taste the 'hea-bi', aka. 'xia me' aka. shrimps in the gravy as well. As they cut the noodles into smaller stripes, the laksa does not come with your familiar pair of chopsticks. Still, if you are used to eating with chopsticks, we recommend that you add a Meckerel Otah for $1 which actually comes with chopsticks.

In short, this Laksa + Otah (+free parking + cool weather= a day went well) made us happy and satisfied men. It is well worth spending your calories on it!

31 Kelantan Lane
Seng Chuan Eating House

Mood Uplifting Determinant (MUD): 7.5

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