of meat (seasoned slice beef, fresh pork collar, fresh pork belly, marinade pork, marinade chicken) and relatively huge the tiger prawns. Beside meats we could also select "1 Ala Carte" main for each person from the 6 choices (Clear beef-rib soup, Soya bean Paste Soup, Spicy Tofu Soup, Kimchi with Pork, Mixed Vegetables Rice and Hot Beef Soup Noodles) available on the menu.
Telephone: (65) 6440 7707Opening Hours
balls and cultured milk drink.
4 spiciness of curry sauce. Love their mouth-watering omelette rice which top with fragrant sautéed creamed mushroom that surrounded by generous amount of flavoured curry.
Street 81. This eatery offers two dining slots separately on lunch and dinner with a 3 hours break after lunch for preparations. Since the shop space is rather constraint, you might have to be early in order to get a table or be prepared to wait for at least 20 minutes or more especially on weekends.
Telephone: (65) 6245 5548Block 212 Hougang Street 21
Chicken Korma and a Rice Pilaf--where oh where are my almonds for garnish. Mughlai Cuisine and a Gentle Chicken Kormaby Victoria ChallancinIn the mid-70s, right after I completed my studies in graduate school, I was recruited to open a school for an American company working in Abu Dhabi
We all know that I can be a bit of a food snob in that I truly enjoy great meals. I relish the opportunity to visit great restaurants, sometimes spend far too much money on a meal out or ingredients for a meal in, and generally avoid convenience foods
The temperature in Nova Scotia has been all over the place so when it got a little cooler I decided to try and make these squares from the cookbook Favourite Recipes from Old New Brunswick Kitchens by Nimbus Publishing
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl