Dim Sum at Tim Ho Wan Bedok Mall Branch

At last I managed to try the dim sum at Tim Ho Wan (the Michelin star awarded Hong Kong restaurant), the first branch in Singapore was at Plaza Singapura and the queue can be crazy,one need to queue for more than 2 hours to try the dim sum but since then they have few more branches around Singapore. That day, we dont even have to queue at the Bedok Mall Branch Restaurant but was indeed full house at the restaurant during lunch time.

Of course, we need to order the big four heavenly king dim sum from Tim Ho Wan.

The first was the famous Baked Bun with BBQ pork, was indeed really good, the skin was very soft, I even ordered two boxes of it to take away.

The second one was the vermicelli roll stuffed with pig's liver, surprised the liver was soft and not tough as I expected it to be, very easy to chew on - very good.

Third must be the pan fried turnip cake

The fourth is the steamed egg cake or known as "ma lai go" in cantonese.

Really need to try all the four signature dishes of the restaurant.

As usual the siew mai and har gow is a must order when eating dim sum.

Lastly the century egg porridge

If ever I visit Hong Kong again, I will try to dine at the Tim Ho Wan Restaurant.

Dim Sum at Spring Court Restaurant Chinatown Singapore

Hubby and me had one of our lunch date at Spring Court Restaurant Chinatown. The restaurant was one of the oldest chinese restaurant around since 1929, it used to be known as Wing Choon Yuen.

Had their famous huge popiah, the fillings were huge and tasty - highly recommended to try.

Yangzhou fried rice (my photo did not do a good service to the fragrant rice hahaha, wrong angle in taking photo of the plate resulting the plate looked so small, is actually a huge portion for two)

Prawn roll - love it but wish there's not so much seasame seeds

Siew Mai

Har Gow

BBQ pork bao(bun)

Century egg porridge

Next time would try the ala carte dishes

Been to this restaurant several times in the past few years but did not take any photos cause was not blogging at that time.

Roast Chicken Drumsticks

Decided to roast some drumsticks and vegetables today.

First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.

I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.

Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.

I got the recipe inspiration from annieliciousfood's blog.

Singapore Food Trail - Lunch

Yesterday, went to Singapore Food Trail at Singapore Flyer to have lunch with my childhood friend. This is the second time I been to here for lunch.

Decided to try the food at the BBQ stall. Above is the photo of stingray with sambal.

Fried Chicken wings with shrimp paste - found it to be too salty.

Long Beans with hei bee hiam/spicy dried shrimp sambal

Bird nests drinks served in traditional tin mug

Ice ball popular during my childhood make a comeback, is actually like kachang but shaped into a ball