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NO SIGNBOARD SEAFOOD RESTAURANT, THE CENTRAL

NO SIGNBOARD Seafood Restaurant could be considered one of the iconic chinese restaurant in Singapore.  The brand name is simple and catchy.  The logo featuring a menace crab aptly represent the lively seafood the restaurant is selling. Having such a huge reputation definitely raised anyone's expectation for the brand.  Therefore, when my colleagues invited me for a celebration lunch at ...Related... 

CUTTLEFISH KANG KONG

Ingredients 300 grams of kang kong (cut into 4 cm long) 1 medium size cuttlefish (cut into strips or your desire size) 2 round teaspoons of chopped garlic 2 tablespoon of light soya sauce 2 tablespoons of cooking oil 1/4 cup of water Methods 1) Blanch the sliced cuttlefish in boiling water. Drain well and set aside. 2) Heat cooking oil in wok, stir ...Related Post ... 

PRAWN MEE WITH PORK RIBS (DRY)

Ingredients 10 medium prawns 150 grams of pork ribs 1 teaspoon of chopped garlic 1/2 pieces of star anise 2 pieces of dried cloves 5 pieces of black peppercorns 1/2 tablespoon of dark soya sauce 1/2 flat teaspoon of salt (optional) 1/2 teaspoon of ground black pepper 1 tablespoon of cooking oil 2 1/2 cups of water (about 500 ml) 200 grams of yellow noodles 1/2 pieces of ...Related... 

SATAY BEE HOON, FENG SHAN CENTRE

You could not neglect this satay bee hoon stall at the Feng Shan Centre because the queue is always long and never ending when its operation kicks off from 5pm. Helmed solely by a tired looking "uncle" (local slang, usually referring to men in their 50s), the satay bee hoon is so good that he ...Related Post SHINJUKU JAPANESE... 
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