I would say the Nasi Lemak is comparable to Selera Rasa. It’s very fluffy and fragrant with lemak, and have the saltish similar to Siti cooking, very flavorful. The ingredients though is mediocre, and the sambal a tad too sweet for me. (Sambal taste like Chey Sua Carrot Cake coating!)

主要是醬料很惹味，辣椒有些焦焦的味道，加上炸蒜炸蔥的香味。麵質有點生硬，叉燒雲吞也就是一般了。下次還是試回曹記好了。

Ordered a Tokusen Kurobuta Rosu Katsu. Wasn’t as tender as I have remembered, and it’s minimal difference between the texture of the Rosu and the Hire.

A little dry today.

這店跟以前不一樣了，可惜。之前的夫婦/母女不在了，換成一位中國女士煮。麵煮得比較軟，料也一般，但最大分別就是那味道。之前還是算夠味，辣椒偏重的口味，但現在就淡，新店掌握不到之前的口味，沒有了那種辣椒撈麵的刺激感覺。（雖說不是那種受不了的辣）有豬油渣但一般。

這味道是不錯的，微甜多辣。 炸雲吞算鬆脆，已經很不錯了。雲吞湯是胡椒湯，雲吞OK啦，餡算是比較多的。 麵有點硬和少少齦，算是鹼水麵吧。 叉燒就真的很硬，敗筆。 其實麵跟叉燒影響了整碗麵，味道不錯但比較粗糙。

麵質是比較粗糙的，有嚼勁但稍微硬。 味道主是三峇辣椒撈，但沒什麼特別。 料是蠻豐富的，但質量一般，唯獨是肉碎和魚餅不錯。但總體很一般。

麵沒有鹼水麵這麼爽口，是全蛋麵但口感有點死實。味其實非常不錯，有辣椒有豬油，可能豬油再多一點會比較惹味。雲吞還好，叉燒當然干又鞋...

Been a long time since our last visit. The prime Ribs is still decent, flavorful but only alittle rough in texture. The mash potato sauce is actually quite nice, and the addicted Yorkshire pudding. Next time should only have the 200g.

Love the fresh quail eggs in the Laksa! The ingredients are nice, although the rempah taste quite blend, even after the additional chili sauce...

This is Ah Kow Minced Meat Noodles in Hong Lim, but is it still the same brand? Tried this for the first time but it taste different from Bukit Batok. Not too keen to see noodles with too much sauce nowadays, usually it will taste blend. Though I like lard, but too much lard in this bowl. Teochew dumpling, as usual, not my fancy and this is not as nice as I have tried in other stalls. Will try the stall one more time, but Bukit Batok is definitely nicer than this.

我想已經很難食到這麼和味的炒粿條了。炒得很好，甜、辣、鹹味都剛好，鰤蛤也很肥。芽菜是最後放進去炒的，就是要這爽脆口感，讓炒粿條食起來不會感覺油膩。如果雞蛋可以多一點就好了。

飯有點硬，少少生米的感覺。 滷汁偏甜一點，應該是黑豉油的甜，味道還好但不夠香。 鴨肉比較瘦，但不至於硬，可能鴨胸肉的關係鞋咗啲。豆乾不錯，有豆香味。 湯蠻清甜的，藥材味不會很重，就是有些胡椒味。 辣椒是少許辛辣，其實比較多酸甜，應該放了很多酸甘。

麵條是軟的，稍微煙韌的口感，但食落會粉粉的，有點黐牙，反而馬子祿的雖然很軟，但就沒有這種感覺，食落是舒服的。 湯頭很不錯，清湯牛肉有淡淡的肉桂和八角味。牛肉就真的很吝嗇，就只有一些碎片！肉不錯但也沒有馬子祿的好。而且應該像馬子祿那樣放多點蔥和香菜。這碗就是不夠勁。 原來蘭州牛肉麵的辣椒就是這樣，跟我在巴黎食的很相似，不辣，但就有很香芝麻味。 肉夾饃不提也罷，第一次食，但肉是瘦到不行，餅是硬到不行。如果可以用 Prata 那種皮那該多好？

麵質比較硬，醬是三峇辣椒加醋，味主辣酸甜。辛辣味較重，但三峇辣椒比較結，吃了幾口後有點膩的感覺。有豬油，但炸得一般。 魚餅比較好，好食。但魚蛋有點腥，不知道是不是比較大粒的緣故，煮的時間不夠。總體一般。

It’s called a brown bread, but as a burger it’s really not comfortable to the mouth, as the crust is quite rough. The beef is not bad, but cheese is so-so. The onion soup is not bad, but the bread have a little 行行地 taste. Soup is more sour”ish” than sweet, and the cheese not bad but will be better if more flavorful. It’s quite French because the soup is not thickened? Would be more balanced if there’s more sweet than sour.

其實這是賣相最好的一家店，但不知為什麼湯跟牛肉有些異味，好像牛骨沒有洗乾淨，還是牛肉本身臭了，很是失望。湯頭沒有出色之處，麵也一般。牛肉也比較粗硬。鐘水餃是第一次食，但皮很厚，味道是甜花生醬加少許辛辣味，一般。

北方手拉麵有麵粉的味道，食落去係煙韌的 清湯好清，甚至冇食到胡椒的味道 但係少咗牛肉香味和蘿蔔甜味 蘿蔔食落去是生的應該沒有跟牛肉一齊滾湯 牛肉是薄切，食落軟滑 餃子一般，但醋不錯 辣椒完全唔辣，但多芝麻香 滷蛋其實不用叫，不入味

Walked around and finally landed myself in this store. Which surprisingly, was more than decent. I appreciate the Katsu-Toji Sauce was not over saltish or sweet, and the batter was crispy but not hard. Would have been better if there are more egg in the dish. The Kitsune was also not as sweet as I usually had, which I really liked. The soup is clear and balanced. The Udon would be better if not too starchy.

點了個紅燒牛肉麵。麵條是北方的手工麵，算是粗拉麵類的。口感不錯，未到Q，但還是有嚼勁。個人覺得北方麵始終沒有蘭州拉麵或南方幼麵或中粗麵的口感細膩。湯頭不錯，喝下去是舒服的，不油膩也不會太甜，但就少了些牛肉香味。牛肉就真的不好，粗且硬，咬下去肉質很渣口，有點像放了在冰箱很久的感覺。 還點了個煎餃和尖椒肥腸。煎餃有肉有汁皮不太厚，但味道口感一般沒什麼驚喜。醋的酸味太霸，也沒有跟薑，點了反而味蕾不舒服。肥腸炒得不錯，主角是豆瓣醬，有點回鍋肉的味道，蠻爽口的，如果走油走多些會不會再脆一點？

第一次嚐了久聞大名的蘿蔔糕。早上9點到，大概等15分鐘左右。 雖然蘿蔔糕都是以大平鍋煎炒，但這間的手法是較似煎餅的形式，端出來是一碟扁扁平平的蘿蔔糕。手藝很好的將蛋漿完完全全的包住了蘿蔔糕，咬下去就是淡淡的蛋香和蘿蔔粗絲，外脆內軟的口感。外面塗了一層薄薄的甜三峇辣椒，裡面有菜脯，但吃完整碟下來就有點油油的，因為始終是煎的，食到後面就有點滲油。 還是比較喜歡鬆軟的炒蘿蔔糕，做得好的店家可以炒得軟綿綿一塊塊，也吃到菜脯，也吃到蛋香，口感舒服極。