Tong Shui Cafe (TSC) is one of the many Hong Kong Cafe located in Singapore. Frankly speaking, I disliked Hong Kong Cafe, because i felt that they are rip-offs for the food that they provided. One bowl of instant noodles, a sunny side-up, and luncheon meat for 5-6 bucks? Give me the money, i’ll gladly cooked it for ya!
You get my meaning? Hong Kong cafe that serves authentic Hong Kong food are definitely good, but they are sadly nowhere to be found in Singapore.
The branch that we visited was at Zion Road, opposite Great World City.We went there for desserts after finishing the meal at Al Den Pronto (yes i know, its been ages ago, but i forgot to make this post).
A quick glance into the small cafe tells it all, bright colorful backgrounds are the theme for Tong Shui. The menu is quite comprehensive, with quite a variety of food available, but we skipped all of those having had dinner already.
TSC tuttii fruitti summit ($11.90) The extra large fruit pudding for 2 persons and more. A single pudding on its own cost $3.9 on its own, while we ordered the jumbo-size one at $11.90, doing some simple maths actually there is no “discount” for ordering the big version. Perhaps the serving is better than ordering three separates one? It can be anyone’s guess.
With choices of durian tutti fruitti, mango tutti fruitti, kiwi tutti fruitti, and strawberry tutti fruitti. We left out durian since not all people can said to enjoy the fruit. Mango tutti fruitti is good, everyone loves mango, well at least i do.
The kiwi one does not taste very nice (i don’t like kiwi), and the strawberry one has an over-strong milky taste which does not taste right for a pudding.
Tong Shui Cafe slogan is “more than just desserts“, but sad to say, I’m afraid that they are really a place just for desserts. Well maybe its based on my personal opinion on the standards of Hong Kong Cafe in Singapore, the last time i went to another Hong Kong Cafe, Xin Wang Cafe was also for desserts. Maybe LIC is biased, will someone like to prove me wrong?
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written above are my genuine feelings expressed in words that may be subjected to my personal distortion or biasness. Please do not feel emotional or distress should you have any violent objections. Kindly click the little X at the upper, extreme right of your screen if negative adjectives would be derived. Otherwise, feel free to furnish me with comments, may it be positive or negative : )
What hasn't been said of this now famous prata stall? Maybe the fact that they have finally beaten off the prata stall next door who used to leech on their name to make a quick buck i suppose. Other then that, i've been eating at this place since my national service days and the food price has just continued to rise and excel in ways i can't imagine.
Prata Kosong (80 cents a piece) - What is a roti prata? Its basically flour, squashed to dough form and later twirled around like some pancake or circus act in the air before being put on a flat metal cooking stove and cooked to doneness depending on the chef. So essentially, its just flour, some eggs, some oil and a little skill.
Thasevi's has been around a long long time, 48 years to be exact and they've been residing in Jalan Kayu since then. There used to be a competitor next to the stall but it has finally been beaten off. Both were fighting for the "Original Jalan Kayu Prata" title. Guess we now know who is the real one. However, with this exclusion, i can't help but notice that there's a cockiness instilled into the survivor that is ..... not pleasing at all. Rude and cocky describes it but i guess thats what winners do.
To the prata itself, their version is actually quite normal. I honestly can't find anything to justify why their prata is better then others. Maybe its the consistently small serving? Or the extremely oily and soft prata? No matter, what i'm saying is, its nothing special to me and i've had better. If my memory serves me right, the competitor that is now gone had crispier and more fragrant prata.
To its credit, Thesavi has reasonably tasty curry. Its all authentic and spicy stuff but there's a price to pay for them as well. Last i had, it was about $5 for the curry with a piece of chicken or mutton. This is a place you can easily spend $20 just eating something thats 400% to 600% less that amount.
The life saving thing about the place is that its 24 hours and people can come anytime. Other than that, its just average at best and seriously overpriced at worst. I wouldn't return since there are much better prata at decent prices with good service to round it all up.
Four seasons Durians made a name for themselves by pandering durians in creative new ways. Fancy a durian crepe? Or durian mochi? How does a durian cheese cake sound? Durian jam? Swiss roll? Dadar? Yes, you can find all that and more at this little place which has sinced been franchised to a few other places. AMK hub being one of them.
Well, basically, i was in the vicinity and had nothing else to do at the time plus the fact that there was an undeniable fragrance of durians in the air conditioned air that is difficult to ignore. Now, the time was 9.45pm when i got there and to my utter surprise, the queue was horrendously long. Waiting time was at least half an hour for your order and another 15 minutes to just get your hands on the delectable pancakes.
I'm also surprised that so many people were willing to pay $1.50 for each pancake when the cost price is obviously 300% below that at least. But in the end, i ended up paying the same amount anyway, so i'm a dork as well i suppose. I got my hands on 10 of these pancakes and paid another $3.50 for durian puffs for a box of 4. Needless to say, i'm probably not repeating this stunt again.
That is not to say the durian pancakes were not good tasting though. The durians in the pancake were grade A stuff. Sweet and a little firm despite obviously being prepared for some time before they were used. The pancakes were made fresh because that is the reason for waiting in line for that ridiculously long waiting time. Also, the pancakes were slightly crispy yet extremely soft to the bite. Its good enough to recommend. The puffs were pretty normal to me, with the exception of it being slightly bigger but still, hardly worth the price.
For a snack, i don't know how it can command a price as high as this and still get away with it. For my part, the only reason i bought was because i was stupid enough to stand in line for 15minutes before realising it cost $1.50 per piece. By then, not buying would mean i've stood in line for nothing. You know the feeling, between a rock and a hard place.
This, being durian, its totally up to preference on whether you really like the fruit or not. That said, i'm not paying the same price for it again because quite simply, buy your own load of durians, use ready mix pancake and you'll pretty much get the same taste at a much cheaper price and minus the waiting time to boot. Thats just what i think of course.
I've been coming to coffee club so many times its amazing. You can view my previous 3 visits here. It does get a little boring if i keep returning to the same branch so this time, we switched to the branch along East Coast road for a try.
Garlic Prawn Pasta ($14.20) - I've reviewed this dish in my previous post and i'm glad to say its still as good as ever. Please refer to my previous post here. The only difference this time was that it was a little salty but otherwise, just as delicious.
Warm Confit Duck Salad ($9.80) - Something new to whet our appetites, the warm confit duck salad came in moderately warm duck slivers atop a bed of steamed tomatoes, greens, potatoes and some nuts thrown in for good measure. All covered with a generous dose of balsamic vinaigrette. As far as an appetiser goes, this is pretty heavy stuff since its firstly a big platter and secondly has a good dose of potatoes in it. The meat was a little dry and lackluster in the taste department but i still found the salad and potatoes itself to my liking, maybe i just like the heavy dosage of sweet and sour vinaigrette but IMHO, its passable.
Crusted Dory Gremolata ($13.90) - My Gf's dish. Another new item in Coffee Club. Plenty of chopped garlic, bread crumbs and olive oil make up this dish. There are also 2 reasonably sized dory fillets piled atop a standing ovation of potato salad. I tried a little of it and it tasted quite bland to me, the fillets are a little dry on the outside while only having hints of garlic and pan fried crumbs. The salad was also a little too....plain for my tastes but my gf liked it. She did say the dory was sweet but ultimately not filling enough.
Apple Crumble With Vanilla Ice Cream ($6.90) - Now this is an excellent dessert. Thus far, i have yet to have an apple crumble to rival this version. Caramelized apples form a small tower base while the top portion consists of a cumbly crust of nuts that surprisingly enhances the overall experience by a fair bit. Topped with a humble vanilla ice cream and this dessert is a winner. Warm and cold desserts are my favorite and this one takes the crown thus far. The apples hover between sweet and mildly sour just well with the nuts providing each bite a texture and fragrance that is totally different. Having it with ice cream as well simply makes this an indulgence not to be missed.
Chocolate Delice ($7) - Chocolate mousse cake with vanilla ice cream littered with chocolate chips. The mousse cake is of the dark chocolate variety and is quite rich. Smooth and filling describes it best while the ice cream, though normal, had chocolate chips strewn in it for a surprise crunch when eaten. Reasonably good.
Filling and satisfying. This meal came to $54.87 and is an invitation to revisit again. Which we did.
Based on the impression that Coffee Club has so far done no wrong and have yet to disappoint, we returned again and this time, tried to eat within a fixed budget as we were trying to have a cheap meal.
Fish And Chips ( $12.50) - I was intrigued that the restaurant so far had done no wrong that i thought they must serve a different version of fish and chips which would probably surprise me somehow. I was wrong. The fish and chips were very normal, too much so since i have the impression i could have gotten 2 servings at the same price. 2 reasonably portioned slices of fish fried in light batter with fries... The batter was quite thick actually while the fish, written as Cod Fillets in the menu if i'm not wrong, tasted the same as dory to me. In the end, this is my first true disappointment at Coffee Club.
Swiss Mushroom Melt Sandwich($9.90) - My gf's order turned out to be much better then mine. A warm toasted baguette with chopped mushrooms, tomatoes, cheese and lettuce was simply a healthier and better choice then mine. The bread was crunchy and soft at the same time with the cheese melting and oozing between the pieces of mushrooms. Simply divine.
Modern Lychee Tart ($7.50) - Another disappointment this time around was again, my order of the lychee tart. As of now, i've had every dessert in Coffee Club and basically, the apply crumble is still the best. The lychee tart is firstly very very small portioned. Secondly, it was not cold as i thought but rather room temperature and very soft, akin to unsolidified mousse. It also didn't taste like much but girls may be happy to know it tastes "light as air" to the point you wouldn't feel sinful after finishing it. I definitely won't order this again for sure.
This meal came up to $35.19 despite trying to keep costs down. So its quite obvious that a good budget is necessary to dine here.
Out of 5 visits, i've had only one visit which the food did not go too well. Service level is generally excellent so far and basically, for the one failed visit, its mostly due to the wrong choice in food. In summary, the food is still good and if you order only the recommendations i've had so far, you are guaranteed to be at least reasonably satisfied by the end of the day. My take on the place is, go for the good stuff and you won't regret it, but come with a good budget as well.
Turned into Holland Village, one would probably missed a minimalist store furnishing decked in white – but with its colourful slogans and buttons SCREAMING on the exterior walls, one cannot help but stand up and take notice of this new outlet in the vicinity – Frolick. Following right after another icy haven that opened in the surrounding area – Ice Cold Rock, run by savvy young owners, May Chan and Lynn Ong, Frolick opened by Mr John Tan, 25, is essentially pursing the frozen yoghurt route.
At Frolick, customers are given free buttons with naughty slogans with every purchase, with mine suggesting “I Like It Topless”. This politically incorrect theme – an appeal to the now younger and rebellious generation – is also adopted in their various tabletops – “WE STAY HARD LONGER than ice cream” and “POP MY CHERRY POP MY CHERRY POP MY CHERRY…” and serving size (Cup A, Cup B, etc). But with all the impishness aside, how does Frolick stand against the only other direct competitor in the market – Yami Yoghurt?
Its texture is definitely smoother and taste more refreshing, compared to Yami Yoghurt, which tends to get rougher and slightly heavier. I also discern that Frolick’s natural flavoured yoghurt is slightly sourer – a good dose to tingle the taste buds, thus will bring a nice complement if you pair it with a sweeter topping.
You can view more photos and other reviews @ His Food Blog.
I managed to try the famous Miharu at Gallery Hotel a year ago. I wasn't terribly hungry but I was just dying to try the noodles since they were nearby.
Hubby had the miso tsukemen - cold dipping noodles with hot broth (which tasted comforting, with a hint of a sweetish taucheo taste in it). The Sapporo Nishiyama noodles (imported from Hokkaido) were nice and springy. He liked the noodles enough to eat them on their own. But I think the highlight for him was the glass of most refreshing Sapporo draft beer for it was a very hot day.
My tokusen tonkotsu ramen came in a thick, murky soup (extremely salty!) and a layer of oil floating atop. The corn was delicious! But I hated the brown bamboo shoots which had this pungent, unwashed flavour. Hubby also removed his from his dipping broth before he could really enjoy it. I can't say I truly enjoyed the noodles as the bamboo shoots really negated any good flavour of the soup. Would I go back? Perhaps still. I'd like to try the koumi version of the tsukemen and the other ramen flavours. I'll just have to mandate that the bamboo shoots be left out.
This place needs no introduction. Most famous for chicken rice and crispy roast pork, Yet Con has been serving Hainanese specialties since 1940. This institution has not changed since I last visited it 18 years ago. The old world charm it exudes remains one of its most appealing traits.
The elderly Chinese waitress spoke English well, to my surprise. We were served promptly and food arrived equally fast. A large bowl of piping hot chicken broth with tofu and coriander, followed by steamed chicken (they only have the "pak cham kai", no roast chicken here), roast pork and stir-fried kailan in oyster sauce (not pictured).
True to Hainanese tradition, the chicken did not have any soy dressing at all, so it seemed a little bland. The rice, however, delivered all the taste. It was very fragrant, beautifully savoury and I dare say, more salty than the chicken. Too bad it was in such a tiny bowl. We almost asked for more but decided to curb our carbs.
The roast pork was indeed crispy but a tad too dry for my taste. It also went very well with the rice.
I'd certainly go back again to try the other dishes. I don't know but something about eating in that environment makes adds an old homestyle flavour to the food. I love the classic marble-top tables and coffee-shop style wooden chairs, the no-frills wall tiles and lovely mosaic flooring. I hope they never renovate.
Note: This review first appeared on my blog (www.camemberu.com), I've left in the captions to delineate and explain segments. Please see the actual review for more photos (I can only upload five here).
Sushi Kikuzawa: A Very Long Lunch
Sashimi platter, originally uploaded by Camemberu. Today was a real treat! I finally stole away to Sushi Kikuzawa for a nice sushi buffet lunch. Had heard many nice things about this restaurant but never got the opportunity to try it until today. It's a tiny sliver of a place upstairs at International Building. We sat at the counter and were served immediately with edamame starters and warm takenoko wakasani (stewed bamboo shoots). Soon to follow was the plate of sashimi (you only get one portion) - one slice of ika (squid), two slices of shake (salmon), three slices of maguro (tuna) and some whitefish. The salmon was sweet, sweet heaven but the tuna wasn't very well-cut (a bit sinewy in some parts). The whitefish proved somewhat nondescript but was not unpleasant. As for the squid, it's not my favourite but what Kikuzawa served was quite acceptable - not too chewy.
Nikujyaga (stewed chicken with vegetables), originally uploaded by Camemberu. This was followed by a small bowl of delicious broth with chicken pieces, radish, fried tofu and a gingko nut. Yummy appetiser.
Saba and Something, originally uploaded by Camemberu. We were swiftly presented with this duo of saba (mackarel) and some fish of white flesh that I forgot. These went down quickly into our hungry tummies. Fresh and not fishy.
Aburi Shake (Seared Salmon), originally uploaded by Camemberu. The next item is a highlight at Kikuzawa's - aburi shake. Seared lightly with a blowtorch on top, this item married two different taste dimensions of fatty salmon flesh - very gently-cooked and raw. Umai!!
Ikura and Uni, originally uploaded by Camemberu. Ikura (salmon roe) and uni (sea urchin "roe" but really its reproductive organs) arrived as a pair. Both extremely rich in flavour. I've grown to like ikura (in small amounts) but I can't say the same for uni. Maybe I just don't have the tastebud receptors required to fully appreciate the prized gonads of the hermaphrodite sea urchin (incidentally also a prickly object I stay away from when diving). This completely foreign, briny, bitter metallic taste always brings a mini-shock to my senses.
Kajiki (Swordfish), originally uploaded by Camemberu. Kajiki or swordfish was up next. Nice, smooth and creamy but it still isn't a favourite of mine. Good thing I'm not addicted, as its mercury levels are one of the highest.
Aburi Unagi (Seared Eel) and Awabi (Abalone), originally uploaded by Camemberu. I was glad to hear and smell the blowtorch in action again. This time, unagi (river eel) arrived warmed and with a caramelised top - inimitably sublime! It came with awabi (raw abalone). Wow, a sushi buffet that included abalone?? To be honest, I am not a fan of abalone, I don't even like it cooked but I gave it a go. Surprise, surprise...it had none of the tough chewiness of the cooked version. Instead, what greeted me was a more powdery softness and a taste almost akin to fish cake (sorry, this must be sacrilegious to fans of this expensive shellfish). Unfortunately it also carried a strong, fishy after-taste.
Mashed Sardines (?) and raw scallop(?) , originally uploaded by Camemberu. I think I must have been too distracted by the heavenly unagi to hear what the next two items were (the junior-looking sushi chef was also very soft-spoken and did not always announce what he served). One tasted like finely-mashed sardines (very light in flavour) and some shellfish, possibly nama-hotate (raw scallop).
Chawan-mushi, originally uploaded by Camemberu. Chawan-mushi arrived in a generous bowl. Piping hot and lighter than clouds, the steamed egg was extremely smooth and soothing. Not too salty either. I think they only prepare/steam this on order, unlike some places which (I suspect) give you a reheated bowl.
Salmon in Ponzu Sauce, originally uploaded by Camemberu. Another warm serving arrived - this seemed to be salmon poached in ponzu sauce. My friend got a nice one (pictured), and I had something full of bones (big and small) and much harder to eat. In fact, the whole meal, the chef served my friend better-looking stuff for most of the items!
Negi-toro Temaki, originally uploaded by Camemberu. A handroll! Mashed tuna with spring onions. A lot of rice and not enough tuna but still tasty. Actually handrolls would be a good way to fill up customers, so I'm not sure why the chef only gave us one.
Hokigai (Whelk), originally uploaded by Camemberu. OK, I wasn't too happy to see hokigai (sea whelk) since I had a bad sashimi one at Keyaki recently. But this one was much fresher (and sliced much thinner), so it had none of the offensive chewiness. Not much taste either though.
Kakigai (Oyster), originally uploaded by Camemberu. When oysters came next, I was surprised. This would be my first as sushi. I love oysters but I'm kinda avoiding them since I'm pregnant. My friend doesn't like oysters so it was a while of trying to pass it to each other in vain. I prodded the thing to see if it was cooked (it looked so) but it felt stone-cold. My friend then bravely decided to pop his into his mouth and so did I. Oh, the familiar burst of smoky flavour - no regrets. It was more delicious than it looked.
Kazunoko (Herring Roe), originally uploaded by Camemberu. I like kazunoko (herring roe) which is fish roe that comes in one crunchy piece. Very fresh and very yummy. I only wish the portion was larger. The gunkan (boat-shaped) sushi here is quite miniscule. But that allows you to go for more variety.
Ika, originally uploaded by Camemberu. Oh no, we should have told the chef no squid! Another round again of trying to pass the sushi to each other, but we ate our own servings in the end. I'm not sure why I'm still squeamish about squid. It's virtually tasteless. I think it's the texture. You mash it in your mouth but some parts of it still stubbornly refuse to be masticated. Hmm, it's not unlike nata de coco, come to think of it, but I like nata de coco.
Ama-ebi, originally uploaded by Camemberu. OK, ama-ebi (raw sweet prawn) I passed to my friend. I have never liked it and suspect I never will.
Tamago, originally uploaded by Camemberu. Ah, tamago, this is sometimes called the true test of a sushi chef's skill! It takes patience and expertise to get it right. The tamago here was very good - a perfect balance of sweet and savoury (some places make it too sweet). A generous slice that looked quite different from the sickly yellow, almost plasticky stuff that you sometimes see.
Aburi Hotate (Seared Scallop) with dash of lemon, originally uploaded by Camemberu. By this time, the chef had noticeably slowed down his pace of serving items to us. Still, this next one was a delight. Seared scallop with a dash of lemon (no need for dip, said the chef). Another multi-dimensional treat of savoury and sweet.
Maguro with special sauce, originally uploaded by Camemberu. This one was nice. Tuna seasoned with a special sauce and sesame seeds. Melted in the mouth. No sinews this time.
Sayori (half-beak), a seasonal item, originally uploaded by Camemberu. Again, something new - sayori (half-beak), a seasonal item. Delicious with all its toppings. I wonder what the fish looks like...I keep visualizing the parrot fish (with their beak-like mouths).
Tobiko, originally uploaded by Camemberu. We requested for tobiko and this cute little gunkan came. Nice but I wish there was more tobiko. Oh, the seaweed used here is fantastic. Extra dry and crisp, it's probably lightly toasted before being used in the sushi.
Sweet Salmon, originally uploaded by Camemberu. We also asked for salmon. Sure, it's a plebian choice but it's just extra tasty here.
Our last sushi order, originally uploaded by Camemberu. OK, by this time, the chef had slowed his serving pace to a halt. I think we breached their breakeven point some time ago. But we weren't totally FULL yet...so we requested a final four sushi items. That wonderful aburi unagi, shake, ikura and kazunoko. There were still items on the menu that we hadn't tried but we just couldn't resist an encore of these four.
Kazunoko with Ikura, originally uploaded by Camemberu. I played with my kazunoko (herring roe) a bit. Put three ikura (salmon roe) on top for eye candy and flavour. Went quite well! Oh, there's some fish floss underneath the herring roe piece too. Good way to add flavour.
Mango Pudding, originally uploaded by Camemberu. Don't be disappointed by the lack of choice in desserts. There's only pudding but oh, my lord, how divine this lovely jelly-like concoction was! Excellent texture - not creamy or mushy but firm with lots of bounce. Very refreshing. Smelt like it was made from nectar of the gods. A superb way to round off a great meal. They only had mango flavour today (normally there's an assortment including lychee, papaya, pineapple, strawberry, apple and peach). But we were more than happy. Plus, we had fun with its uber-jiggly nature.
Udon, originally uploaded by Camemberu. My friend still wanted more. We asked for udon and cold tofu. The udon arrived but they forgot our tofu. We decided to end this with another mango pudding.
I think Kikuzawa and staff were glad to finally see us go. But hey, gochisosama deshita! And we will certainly be recommending friends here for excellent value-for-money sushi. While not top-of-the-line quality, the sushi here is infinitely better than any of the conveyor belt chains. I think this is an excellent place for those who want an introduction to the different varieties of sushi (more than 40 available here). My friend, for example, had never ventured beyond salmon sashimi/sushi prior to this (not even maguro/tuna!). I was quite surprised he ate everything here. Bravo!
Prices: S$29 for lunch buffet; S$39 for dinner buffet (Mon-Fri) Weekends and public holidays, add about S$10 more. They have a membership card promotion: for every six stamps (one buffet = one stamp), you pay only S$10 for the next buffet.
They also have fixed lunch sets and various other meals (unagi, chiraishi, etc). Shochu, beer and sake available to wash all that sushi down, although free-flow green tea is served.
Across the road from Katong Mall – at the corner before the traffic light lies a coffee shop with a signboard that screams “126 Beer Garden”!!! Situated along East Coast Road – a gem is holed within this very cosy coffee shop – Hai Kee (Soy) Sauce Chicken Rice & Noodle.
Formerly from Upper Cross Street, what strikes me amid the new and colourful signage was the doggy looking yellow board placed behind – rustic and oily facade – a trademark of tradition!
I proceed to order a plate of Dry Soy Sauce Chicken Noodle ($3) and I wasn’t disappointed by the noodles. The texture of the noodles was very pliable and bouncy – cooked just right to give it that extra bite. However, I was a little dismayed that some of the chicken pieces were smashed before being chopped up, so what you get are seemingly heaps of “flatten meat” that does not come with any bite in it.
It would be acceptable if it is done on a plate of mushroom and shredded chicken noodle – but not when one is having a plate of soy sauce chicken noodle. But for the two pieces of chicken that weren’t done that way, it was tender and succulent, and its skin – flavoursome. Given a choice I would rather make do with few pieces of the beefy chicken meat than heaps of such squash ones anytime.
You can view more photos and other reviews @ His Food Blog.
It was a great lunch outing and boy the food! If not for the bright bright sun from out the window, it might seem like we were having a dinner feast! Ha!
The spread was good. But there's two item that I enjoyed most! And both are prawns!
The first prawn dish was an add on to the set menu ordered. This is one of their signature dish, the Wasabi Prawn balls. The wasabi prawn wasn't powerful enough. It tasted more like salad prawn with all the fruits (honeydew, dragonfruit bits and strawberries) that came with it. Nevertheless, it was nice and easy to eat too. (No need to peel the shell mah! Haha!) Give me this dish alone and I'll be happy to eat it with a bowl of rice.
The next one was from the set menu, not sure about the name, but it seems like cereal butter prawn. (Picture) Before the prawn was served, waiter brought a bowl of lemon water and everyone started discussing whether the ladies or the men will be doing the peeling. Haha! Everyone sighed a sign of relief when the prawn was served. The prawn was big and fragrant. The mixed of dried chilli, curry leaves and dried shrimp makes the whole dish very flavorful and yummy. Enjoyed it!
1=SGD 0.0587
Tong Shui Cafe (TSC) is one of the many Hong Kong Cafe located in Singapore. Frankly speaking, I disliked Hong Kong Cafe, because i felt that they are rip-offs for the food that they provided. One bowl of instant noodles, a sunny side-up, and luncheon meat for 5-6 bucks? Give me the money, i’ll gladly cooked it for ya!
You get my meaning? Hong Kong cafe that serves authentic Hong Kong food are definitely good, but they are sadly nowhere to be found in Singapore.
The branch that we visited was at Zion Road, opposite Great World City.We went there for desserts after finishing the meal at Al Den Pronto (yes i know, its been ages ago, but i forgot to make this post).
A quick glance into the small cafe tells it all, bright colorful backgrounds are the theme for Tong Shui. The menu is quite comprehensive, with quite a variety of food available, but we skipped all of those having had dinner already.
TSC tuttii fruitti summit ($11.90)
The extra large fruit pudding for 2 persons and more. A single pudding on its own cost $3.9 on its own, while we ordered the jumbo-size one at $11.90, doing some simple maths actually there is no “discount” for ordering the big version. Perhaps the serving is better than ordering three separates one? It can be anyone’s guess.
With choices of durian tutti fruitti, mango tutti fruitti, kiwi tutti fruitti, and strawberry tutti fruitti. We left out durian since not all people can said to enjoy the fruit. Mango tutti fruitti is good, everyone loves mango, well at least i do.
The kiwi one does not taste very nice (i don’t like kiwi), and the strawberry one has an over-strong milky taste which does not taste right for a pudding.
Tong Shui Cafe slogan is “more than just desserts“, but sad to say, I’m afraid that they are really a place just for desserts. Well maybe its based on my personal opinion on the standards of Hong Kong Cafe in Singapore, the last time i went to another Hong Kong Cafe, Xin Wang Cafe was also for desserts. Maybe LIC is biased, will someone like to prove me wrong?
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written above are my genuine feelings expressed in words that may be subjected to my personal distortion or biasness. Please do not feel emotional or distress should you have any violent objections. Kindly click the little X at the upper, extreme right of your screen if negative adjectives would be derived. Otherwise, feel free to furnish me with comments, may it be positive or negative : )
” Only just for desserts “
Rating given:
What hasn't been said of this now famous prata stall? Maybe the fact that they have finally beaten off the prata stall next door who used to leech on their name to make a quick buck i suppose. Other then that, i've been eating at this place since my national service days and the food price has just continued to rise and excel in ways i can't imagine.
Prata Kosong (80 cents a piece) -
What is a roti prata? Its basically flour, squashed to dough form and later twirled around like some pancake or circus act in the air before being put on a flat metal cooking stove and cooked to doneness depending on the chef. So essentially, its just flour, some eggs, some oil and a little skill.
Thasevi's has been around a long long time, 48 years to be exact and they've been residing in Jalan Kayu since then. There used to be a competitor next to the stall but it has finally been beaten off. Both were fighting for the "Original Jalan Kayu Prata" title. Guess we now know who is the real one. However, with this exclusion, i can't help but notice that there's a cockiness instilled into the survivor that is ..... not pleasing at all. Rude and cocky describes it but i guess thats what winners do.
To the prata itself, their version is actually quite normal. I honestly can't find anything to justify why their prata is better then others. Maybe its the consistently small serving? Or the extremely oily and soft prata? No matter, what i'm saying is, its nothing special to me and i've had better. If my memory serves me right, the competitor that is now gone had crispier and more fragrant prata.
To its credit, Thesavi has reasonably tasty curry. Its all authentic and spicy stuff but there's a price to pay for them as well. Last i had, it was about $5 for the curry with a piece of chicken or mutton. This is a place you can easily spend $20 just eating something thats 400% to 600% less that amount.
The life saving thing about the place is that its 24 hours and people can come anytime. Other than that, its just average at best and seriously overpriced at worst. I wouldn't return since there are much better prata at decent prices with good service to round it all up.
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Four seasons Durians made a name for themselves by pandering durians in creative new ways. Fancy a durian crepe? Or durian mochi? How does a durian cheese cake sound? Durian jam? Swiss roll? Dadar? Yes, you can find all that and more at this little place which has sinced been franchised to a few other places. AMK hub being one of them.
Well, basically, i was in the vicinity and had nothing else to do at the time plus the fact that there was an undeniable fragrance of durians in the air conditioned air that is difficult to ignore. Now, the time was 9.45pm when i got there and to my utter surprise, the queue was horrendously long. Waiting time was at least half an hour for your order and another 15 minutes to just get your hands on the delectable pancakes.
I'm also surprised that so many people were willing to pay $1.50 for each pancake when the cost price is obviously 300% below that at least. But in the end, i ended up paying the same amount anyway, so i'm a dork as well i suppose. I got my hands on 10 of these pancakes and paid another $3.50 for durian puffs for a box of 4. Needless to say, i'm probably not repeating this stunt again.
That is not to say the durian pancakes were not good tasting though. The durians in the pancake were grade A stuff. Sweet and a little firm despite obviously being prepared for some time before they were used. The pancakes were made fresh because that is the reason for waiting in line for that ridiculously long waiting time. Also, the pancakes were slightly crispy yet extremely soft to the bite. Its good enough to recommend. The puffs were pretty normal to me, with the exception of it being slightly bigger but still, hardly worth the price.
For a snack, i don't know how it can command a price as high as this and still get away with it. For my part, the only reason i bought was because i was stupid enough to stand in line for 15minutes before realising it cost $1.50 per piece. By then, not buying would mean i've stood in line for nothing. You know the feeling, between a rock and a hard place.
This, being durian, its totally up to preference on whether you really like the fruit or not. That said, i'm not paying the same price for it again because quite simply, buy your own load of durians, use ready mix pancake and you'll pretty much get the same taste at a much cheaper price and minus the waiting time to boot. Thats just what i think of course.
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I've been coming to coffee club so many times its amazing. You can view my previous 3 visits here. It does get a little boring if i keep returning to the same branch so this time, we switched to the branch along East Coast road for a try.
Garlic Prawn Pasta ($14.20) - I've reviewed this dish in my previous post and i'm glad to say its still as good as ever. Please refer to my previous post here. The only difference this time was that it was a little salty but otherwise, just as delicious.
Warm Confit Duck Salad ($9.80) - Something new to whet our appetites, the warm confit duck salad came in moderately warm duck slivers atop a bed of steamed tomatoes, greens, potatoes and some nuts thrown in for good measure. All covered with a generous dose of balsamic vinaigrette. As far as an appetiser goes, this is pretty heavy stuff since its firstly a big platter and secondly has a good dose of potatoes in it. The meat was a little dry and lackluster in the taste department but i still found the salad and potatoes itself to my liking, maybe i just like the heavy dosage of sweet and sour vinaigrette but IMHO, its passable.
Crusted Dory Gremolata ($13.90) - My Gf's dish. Another new item in Coffee Club. Plenty of chopped garlic, bread crumbs and olive oil make up this dish. There are also 2 reasonably sized dory fillets piled atop a standing ovation of potato salad. I tried a little of it and it tasted quite bland to me, the fillets are a little dry on the outside while only having hints of garlic and pan fried crumbs. The salad was also a little too....plain for my tastes but my gf liked it. She did say the dory was sweet but ultimately not filling enough.
Apple Crumble With Vanilla Ice Cream ($6.90) - Now this is an excellent dessert. Thus far, i have yet to have an apple crumble to rival this version. Caramelized apples form a small tower base while the top portion consists of a cumbly crust of nuts that surprisingly enhances the overall experience by a fair bit. Topped with a humble vanilla ice cream and this dessert is a winner. Warm and cold desserts are my favorite and this one takes the crown thus far. The apples hover between sweet and mildly sour just well with the nuts providing each bite a texture and fragrance that is totally different. Having it with ice cream as well simply makes this an indulgence not to be missed.
Chocolate Delice ($7) - Chocolate mousse cake with vanilla ice cream littered with chocolate chips. The mousse cake is of the dark chocolate variety and is quite rich. Smooth and filling describes it best while the ice cream, though normal, had chocolate chips strewn in it for a surprise crunch when eaten. Reasonably good.
Filling and satisfying. This meal came to $54.87 and is an invitation to revisit again. Which we did.
Based on the impression that Coffee Club has so far done no wrong and have yet to disappoint, we returned again and this time, tried to eat within a fixed budget as we were trying to have a cheap meal.
Fish And Chips ( $12.50) - I was intrigued that the restaurant so far had done no wrong that i thought they must serve a different version of fish and chips which would probably surprise me somehow. I was wrong. The fish and chips were very normal, too much so since i have the impression i could have gotten 2 servings at the same price. 2 reasonably portioned slices of fish fried in light batter with fries... The batter was quite thick actually while the fish, written as Cod Fillets in the menu if i'm not wrong, tasted the same as dory to me. In the end, this is my first true disappointment at Coffee Club.
Swiss Mushroom Melt Sandwich($9.90) - My gf's order turned out to be much better then mine. A warm toasted baguette with chopped mushrooms, tomatoes, cheese and lettuce was simply a healthier and better choice then mine. The bread was crunchy and soft at the same time with the cheese melting and oozing between the pieces of mushrooms. Simply divine.
Modern Lychee Tart ($7.50) - Another disappointment this time around was again, my order of the lychee tart. As of now, i've had every dessert in Coffee Club and basically, the apply crumble is still the best. The lychee tart is firstly very very small portioned. Secondly, it was not cold as i thought but rather room temperature and very soft, akin to unsolidified mousse. It also didn't taste like much but girls may be happy to know it tastes "light as air" to the point you wouldn't feel sinful after finishing it. I definitely won't order this again for sure.
This meal came up to $35.19 despite trying to keep costs down. So its quite obvious that a good budget is necessary to dine here.
Out of 5 visits, i've had only one visit which the food did not go too well. Service level is generally excellent so far and basically, for the one failed visit, its mostly due to the wrong choice in food. In summary, the food is still good and if you order only the recommendations i've had so far, you are guaranteed to be at least reasonably satisfied by the end of the day. My take on the place is, go for the good stuff and you won't regret it, but come with a good budget as well.
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Turned into Holland Village, one would probably missed a minimalist store furnishing decked in white – but with its colourful slogans and buttons SCREAMING on the exterior walls, one cannot help but stand up and take notice of this new outlet in the vicinity – Frolick. Following right after another icy haven that opened in the surrounding area – Ice Cold Rock, run by savvy young owners, May Chan and Lynn Ong, Frolick opened by Mr John Tan, 25, is essentially pursing the frozen yoghurt route.
At Frolick, customers are given free buttons with naughty slogans with every purchase, with mine suggesting “I Like It Topless”. This politically incorrect theme – an appeal to the now younger and rebellious generation – is also adopted in their various tabletops – “WE STAY HARD LONGER than ice cream” and “POP MY CHERRY POP MY CHERRY POP MY CHERRY…” and serving size (Cup A, Cup B, etc). But with all the impishness aside, how does Frolick stand against the only other direct competitor in the market – Yami Yoghurt?
Its texture is definitely smoother and taste more refreshing, compared to Yami Yoghurt, which tends to get rougher and slightly heavier. I also discern that Frolick’s natural flavoured yoghurt is slightly sourer – a good dose to tingle the taste buds, thus will bring a nice complement if you pair it with a sweeter topping.
You can view more photos and other reviews @ His Food Blog.
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I managed to try the famous Miharu at Gallery Hotel a year ago. I wasn't terribly hungry but I was just dying to try the noodles since they were nearby.
Hubby had the miso tsukemen - cold dipping noodles with hot broth (which tasted comforting, with a hint of a sweetish taucheo taste in it). The Sapporo Nishiyama noodles (imported from Hokkaido) were nice and springy. He liked the noodles enough to eat them on their own. But I think the highlight for him was the glass of most refreshing Sapporo draft beer for it was a very hot day.
My tokusen tonkotsu ramen came in a thick, murky soup (extremely salty!) and a layer of oil floating atop. The corn was delicious! But I hated the brown bamboo shoots which had this pungent, unwashed flavour. Hubby also removed his from his dipping broth before he could really enjoy it. I can't say I truly enjoyed the noodles as the bamboo shoots really negated any good flavour of the soup. Would I go back? Perhaps still. I'd like to try the koumi version of the tsukemen and the other ramen flavours. I'll just have to mandate that the bamboo shoots be left out.
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This place needs no introduction. Most famous for chicken rice and crispy roast pork, Yet Con has been serving Hainanese specialties since 1940. This institution has not changed since I last visited it 18 years ago. The old world charm it exudes remains one of its most appealing traits.
The elderly Chinese waitress spoke English well, to my surprise. We were served promptly and food arrived equally fast. A large bowl of piping hot chicken broth with tofu and coriander, followed by steamed chicken (they only have the "pak cham kai", no roast chicken here), roast pork and stir-fried kailan in oyster sauce (not pictured).
True to Hainanese tradition, the chicken did not have any soy dressing at all, so it seemed a little bland. The rice, however, delivered all the taste. It was very fragrant, beautifully savoury and I dare say, more salty than the chicken. Too bad it was in such a tiny bowl. We almost asked for more but decided to curb our carbs.
The roast pork was indeed crispy but a tad too dry for my taste. It also went very well with the rice.
I'd certainly go back again to try the other dishes. I don't know but something about eating in that environment makes adds an old homestyle flavour to the food. I love the classic marble-top tables and coffee-shop style wooden chairs, the no-frills wall tiles and lovely mosaic flooring. I hope they never renovate.
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Note: This review first appeared on my blog (www.camemberu.com), I've left in the captions to delineate and explain segments. Please see the actual review for more photos (I can only upload five here).
Sushi Kikuzawa: A Very Long Lunch
Sashimi platter, originally uploaded by Camemberu.
Today was a real treat! I finally stole away to Sushi Kikuzawa for a nice sushi buffet lunch. Had heard many nice things about this restaurant but never got the opportunity to try it until today. It's a tiny sliver of a place upstairs at International Building. We sat at the counter and were served immediately with edamame starters and warm takenoko wakasani (stewed bamboo shoots). Soon to follow was the plate of sashimi (you only get one portion) - one slice of ika (squid), two slices of shake (salmon), three slices of maguro (tuna) and some whitefish. The salmon was sweet, sweet heaven but the tuna wasn't very well-cut (a bit sinewy in some parts). The whitefish proved somewhat nondescript but was not unpleasant. As for the squid, it's not my favourite but what Kikuzawa served was quite acceptable - not too chewy.
Nikujyaga (stewed chicken with vegetables), originally uploaded by Camemberu.
This was followed by a small bowl of delicious broth with chicken pieces, radish, fried tofu and a gingko nut. Yummy appetiser.
Saba and Something, originally uploaded by Camemberu.
We were swiftly presented with this duo of saba (mackarel) and some fish of white flesh that I forgot. These went down quickly into our hungry tummies. Fresh and not fishy.
Aburi Shake (Seared Salmon), originally uploaded by Camemberu.
The next item is a highlight at Kikuzawa's - aburi shake. Seared lightly with a blowtorch on top, this item married two different taste dimensions of fatty salmon flesh - very gently-cooked and raw. Umai!!
Ikura and Uni, originally uploaded by Camemberu.
Ikura (salmon roe) and uni (sea urchin "roe" but really its reproductive organs) arrived as a pair. Both extremely rich in flavour. I've grown to like ikura (in small amounts) but I can't say the same for uni. Maybe I just don't have the tastebud receptors required to fully appreciate the prized gonads of the hermaphrodite sea urchin (incidentally also a prickly object I stay away from when diving). This completely foreign, briny, bitter metallic taste always brings a mini-shock to my senses.
Kajiki (Swordfish), originally uploaded by Camemberu.
Kajiki or swordfish was up next. Nice, smooth and creamy but it still isn't a favourite of mine. Good thing I'm not addicted, as its mercury levels are one of the highest.
Aburi Unagi (Seared Eel) and Awabi (Abalone), originally uploaded by Camemberu.
I was glad to hear and smell the blowtorch in action again. This time, unagi (river eel) arrived warmed and with a caramelised top - inimitably sublime! It came with awabi (raw abalone). Wow, a sushi buffet that included abalone?? To be honest, I am not a fan of abalone, I don't even like it cooked but I gave it a go. Surprise, surprise...it had none of the tough chewiness of the cooked version. Instead, what greeted me was a more powdery softness and a taste almost akin to fish cake (sorry, this must be sacrilegious to fans of this expensive shellfish). Unfortunately it also carried a strong, fishy after-taste.
Mashed Sardines (?) and raw scallop(?) , originally uploaded by Camemberu.
I think I must have been too distracted by the heavenly unagi to hear what the next two items were (the junior-looking sushi chef was also very soft-spoken and did not always announce what he served). One tasted like finely-mashed sardines (very light in flavour) and some shellfish, possibly nama-hotate (raw scallop).
Chawan-mushi, originally uploaded by Camemberu.
Chawan-mushi arrived in a generous bowl. Piping hot and lighter than clouds, the steamed egg was extremely smooth and soothing. Not too salty either. I think they only prepare/steam this on order, unlike some places which (I suspect) give you a reheated bowl.
Salmon in Ponzu Sauce, originally uploaded by Camemberu.
Another warm serving arrived - this seemed to be salmon poached in ponzu sauce. My friend got a nice one (pictured), and I had something full of bones (big and small) and much harder to eat. In fact, the whole meal, the chef served my friend better-looking stuff for most of the items!
Negi-toro Temaki, originally uploaded by Camemberu.
A handroll! Mashed tuna with spring onions. A lot of rice and not enough tuna but still tasty. Actually handrolls would be a good way to fill up customers, so I'm not sure why the chef only gave us one.
Hokigai (Whelk), originally uploaded by Camemberu.
OK, I wasn't too happy to see hokigai (sea whelk) since I had a bad sashimi one at Keyaki recently. But this one was much fresher (and sliced much thinner), so it had none of the offensive chewiness. Not much taste either though.
Kakigai (Oyster), originally uploaded by Camemberu.
When oysters came next, I was surprised. This would be my first as sushi. I love oysters but I'm kinda avoiding them since I'm pregnant. My friend doesn't like oysters so it was a while of trying to pass it to each other in vain. I prodded the thing to see if it was cooked (it looked so) but it felt stone-cold. My friend then bravely decided to pop his into his mouth and so did I. Oh, the familiar burst of smoky flavour - no regrets. It was more delicious than it looked.
Kazunoko (Herring Roe), originally uploaded by Camemberu.
I like kazunoko (herring roe) which is fish roe that comes in one crunchy piece. Very fresh and very yummy. I only wish the portion was larger. The gunkan (boat-shaped) sushi here is quite miniscule. But that allows you to go for more variety.
Ika, originally uploaded by Camemberu.
Oh no, we should have told the chef no squid! Another round again of trying to pass the sushi to each other, but we ate our own servings in the end. I'm not sure why I'm still squeamish about squid. It's virtually tasteless. I think it's the texture. You mash it in your mouth but some parts of it still stubbornly refuse to be masticated. Hmm, it's not unlike nata de coco, come to think of it, but I like nata de coco.
Ama-ebi, originally uploaded by Camemberu.
OK, ama-ebi (raw sweet prawn) I passed to my friend. I have never liked it and suspect I never will.
Tamago, originally uploaded by Camemberu.
Ah, tamago, this is sometimes called the true test of a sushi chef's skill! It takes patience and expertise to get it right. The tamago here was very good - a perfect balance of sweet and savoury (some places make it too sweet). A generous slice that looked quite different from the sickly yellow, almost plasticky stuff that you sometimes see.
Aburi Hotate (Seared Scallop) with dash of lemon, originally uploaded by Camemberu.
By this time, the chef had noticeably slowed down his pace of serving items to us. Still, this next one was a delight. Seared scallop with a dash of lemon (no need for dip, said the chef). Another multi-dimensional treat of savoury and sweet.
Maguro with special sauce, originally uploaded by Camemberu.
This one was nice. Tuna seasoned with a special sauce and sesame seeds. Melted in the mouth. No sinews this time.
Sayori (half-beak), a seasonal item, originally uploaded by Camemberu.
Again, something new - sayori (half-beak), a seasonal item. Delicious with all its toppings. I wonder what the fish looks like...I keep visualizing the parrot fish (with their beak-like mouths).
Tobiko, originally uploaded by Camemberu.
We requested for tobiko and this cute little gunkan came. Nice but I wish there was more tobiko. Oh, the seaweed used here is fantastic. Extra dry and crisp, it's probably lightly toasted before being used in the sushi.
Sweet Salmon, originally uploaded by Camemberu.
We also asked for salmon. Sure, it's a plebian choice but it's just extra tasty here.
Our last sushi order, originally uploaded by Camemberu.
OK, by this time, the chef had slowed his serving pace to a halt. I think we breached their breakeven point some time ago. But we weren't totally FULL yet...so we requested a final four sushi items. That wonderful aburi unagi, shake, ikura and kazunoko. There were still items on the menu that we hadn't tried but we just couldn't resist an encore of these four.
Kazunoko with Ikura, originally uploaded by Camemberu.
I played with my kazunoko (herring roe) a bit. Put three ikura (salmon roe) on top for eye candy and flavour. Went quite well! Oh, there's some fish floss underneath the herring roe piece too. Good way to add flavour.
Mango Pudding, originally uploaded by Camemberu.
Don't be disappointed by the lack of choice in desserts. There's only pudding but oh, my lord, how divine this lovely jelly-like concoction was! Excellent texture - not creamy or mushy but firm with lots of bounce. Very refreshing. Smelt like it was made from nectar of the gods. A superb way to round off a great meal. They only had mango flavour today (normally there's an assortment including lychee, papaya, pineapple, strawberry, apple and peach). But we were more than happy. Plus, we had fun with its uber-jiggly nature.
Udon, originally uploaded by Camemberu.
My friend still wanted more. We asked for udon and cold tofu. The udon arrived but they forgot our tofu. We decided to end this with another mango pudding.
I think Kikuzawa and staff were glad to finally see us go. But hey, gochisosama deshita! And we will certainly be recommending friends here for excellent value-for-money sushi. While not top-of-the-line quality, the sushi here is infinitely better than any of the conveyor belt chains. I think this is an excellent place for those who want an introduction to the different varieties of sushi (more than 40 available here). My friend, for example, had never ventured beyond salmon sashimi/sushi prior to this (not even maguro/tuna!). I was quite surprised he ate everything here. Bravo!
Prices: S$29 for lunch buffet; S$39 for dinner buffet (Mon-Fri)
Weekends and public holidays, add about S$10 more. They have a membership card promotion: for every six stamps (one buffet = one stamp), you pay only S$10 for the next buffet.
They also have fixed lunch sets and various other meals (unagi, chiraishi, etc). Shochu, beer and sake available to wash all that sushi down, although free-flow green tea is served.
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Across the road from Katong Mall – at the corner before the traffic light lies a coffee shop with a signboard that screams “126 Beer Garden”!!! Situated along East Coast Road – a gem is holed within this very cosy coffee shop – Hai Kee (Soy) Sauce Chicken Rice & Noodle.
Formerly from Upper Cross Street, what strikes me amid the new and colourful signage was the doggy looking yellow board placed behind – rustic and oily facade – a trademark of tradition!
I proceed to order a plate of Dry Soy Sauce Chicken Noodle ($3) and I wasn’t disappointed by the noodles. The texture of the noodles was very pliable and bouncy – cooked just right to give it that extra bite. However, I was a little dismayed that some of the chicken pieces were smashed before being chopped up, so what you get are seemingly heaps of “flatten meat” that does not come with any bite in it.
It would be acceptable if it is done on a plate of mushroom and shredded chicken noodle – but not when one is having a plate of soy sauce chicken noodle. But for the two pieces of chicken that weren’t done that way, it was tender and succulent, and its skin – flavoursome. Given a choice I would rather make do with few pieces of the beefy chicken meat than heaps of such squash ones anytime.
You can view more photos and other reviews @ His Food Blog.
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Yummy prawns!
It was a great lunch outing and boy the food! If not for the bright bright sun from out the window, it might seem like we were having a dinner feast! Ha!
The spread was good. But there's two item that I enjoyed most! And both are prawns!
The first prawn dish was an add on to the set menu ordered. This is one of their signature dish, the Wasabi Prawn balls. The wasabi prawn wasn't powerful enough. It tasted more like salad prawn with all the fruits (honeydew, dragonfruit bits and strawberries) that came with it. Nevertheless, it was nice and easy to eat too. (No need to peel the shell mah! Haha!) Give me this dish alone and I'll be happy to eat it with a bowl of rice.
The next one was from the set menu, not sure about the name, but it seems like cereal butter prawn. (Picture) Before the prawn was served, waiter brought a bowl of lemon water and everyone started discussing whether the ladies or the men will be doing the peeling. Haha! Everyone sighed a sign of relief when the prawn was served. The prawn was big and fragrant. The mixed of dried chilli, curry leaves and dried shrimp makes the whole dish very flavorful and yummy. Enjoyed it!
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