天天到, Hokkien Fried Noodles

"Everyday you report!" Such auspicious name for a stall; direct translation from its Chinese signboard.

As an unspoken rule - you go to any hawker centre; you saw the longest queue; you join the queue at the stall; and you should get to savour some of the tastiest, right? Haaaa... Wrong! When you are at Ang Mo Kio, Chong Boon Market and Food Centre.

Hokkien Sotong Mee ($3.50)

Our smallest serving from the stall to share when Ric saw their lesser than desirable cooking as he nears the front of the queue, and decides to downsize our order. Haaaa... we couldn't understand the long queue given the mediocre standard of the Hokkien noodle.

Give the girl a BMX, and she would gladly cycle over to nearby Teck Ghee Square for some truly scrumptious Eng Ho Fried Hokkien Prawn Mee.

My Fried Rice Don't Stick to the Wok!

How do you do that? And with lesser cooking oil!

You see, fried rice tastes good when you add eggs to it; but often eggs cause the sticking of the wok. The gist of it would be "when" you add the eggs. Never do it after heating up the rice, do it way before.

Crack the no. of eggs you like onto the cooked rice, mixing them well. Let it sit for at least 10 mins - for the eggs to dry up a little. Following this, you need just add enough oil to grease the wok. Heat it up before adding in the rice that's coated with eggs - this way, the rice just wouldn't stick to the wok as the fried eggs layer gave it a dried, hardened crust.

Continue frying the rice, then proceed to add in your usual pepper, salt/ light soya sauce, ingredients and every other things. Just 2 mins before dishing up, turn up the fire to give it a final char, and serve.

Peranakan Buffet at Hotel Grand Pacific

Prawn & Fish Crackers, Deep Fried Squids, Fried Fish, Fried Ngoh Hiang (with sauce and sambal chili)

Within a span of 1 month, i actually came back to Hotel Grand Pacific (Sun's Cafe) twice, with different group of my family members for their Peranakan themed buffet. Prices were so affordable with Groupon, we didn't have to over-eat to make the money worth, and fare was palatable and exciting enough for the gathering.

On both occasions, i noticed that food almost never run out at this generously replenished buffet where we left with satisfied burps and rounded bellies. If you think varieties (shown here) weren't enough, don't worry, i missed out half their cooked food section - mostly seafood, and desserts - fruits, warm sweet soup and Swensen's ice-cream!

Fresh Salad, Nonya Achar, Chilled Boiled Streaky Pork with Cincalok

Fruit Rojak (Pineapple, Green Mango, Green Apple, Guava, Cucumber, Turnip) & Kueh Pie Tee Corner

Claypot Corner 

Claypot Corner - Babi Pongteh, Curry Chicken, Itik Sioh (duck), Beef Rendang

Cuttlefish Congee, Laksa, Fish Maw with minced Pork Ball Soup, Udang Lemak Nenas (Prawns with pineapples in coconut curry)

 Roasted Pork/ Roasted Duck

Assorted Nonya Kueh

Kate's Catering Services

High Tea Bento Box

A taste of Kate's Catering when the seminar includes tea break from them.

We have their BBQ pizza bread, shell potato curry puff, Vietnamese yam spring roll, egg nori rolls and mochi sweets. Just the other day, we tried their fried bee hoon with vegetables, five spice chicken ngoh hiang, steamed crystal skin soon kuey and yam cake with chocolate eclair. And i especially enjoyed their mochi, soon kuey, yam cake and chocolate eclair.

Judging from their high tea offering, i believe they are capable of running a satisfactory buffet line - unique dishes and good pricing; taking a look on their website.

玉发, Yu Fa Claypot Delight

梅菜扣肉, Pork Belly with Pickled Mustard Greens ($3.50)

胡椒猪肚汤, Pig's Stomach Pepper Soup ($3.50)

Ang Mo Kio is blessed with at least 6 hawker centres when most of Singapore housing estates have only 1-2! Tonight is our first visit at their lesser known Chong Boon Market and Food Centre - with a unique claypot cuisine stall.

Food quality is generally good and cheap, albeit the smaller serving; so next time we shall order more dishes. Tender pig's stomach in steaming, peppery soup warms our belly and the savory mustard greens go really well with rice. Good find!

Dim Sum Lunch @ Canton Paradise

Steamed Prawn Dumpling "Ha Kao" ($5.80++)

Brought Mom and Dad to dim sum at Canton Paradise and we draw mixed reviews - Mum and myself are of lighter taste buds, so it's obvious that we didn't quite enjoy ourselves. But Dad is a smoker who enjoys strong tasting food; even he finds their seasoning very much over-whelming, but nice he said - then he finished all his water which he usually loathes.

Unanimously, we suffered from the briny congee (reaping 5 large fresh scallops though), the overly deep fried dough fritters and squashy Ee-fu noodles, albeit the nice wok-hei.

It was comforting though, to see Dad so eagerly picked up the steamed chicken feet, and finishing the entire plate.

Steamed Chicken Claw with Black Bean ($4.30++)

Baked BBQ Pork Pastry ($4.80++)

Fresh Scallop Congee ($10.20++)

Steamed Cheong-fun with Dough Fritters ($4.30++)

Stewed Ee-Fu Noodles with Dried Shrimp Roe ($12.80++)