這品牌就像一間冰鮮快餐店。 材料上碗都是凍的，肉沒有這麼新鮮，備了一段時間，可能是中央廚房出的。其實就算是中央廚房製作，如果上碗還是凍的，會反映餐廳真的不是很用心，製作過程沒有教導好。 其實面倒不錯，有硬度、有嚼勁，湯一般。

It has been sometime since I ate Soi 19, but the noodles is still a tad sweet for me.

The mushroom was quite a nice complement to the meat, giving a little moist and flavor. The burger was not bad overall, but it tends to lack a “burger” flavor, the meaty, juicy and hearty meal feeling. Just a personal opinion.

Average Italian, the Pizza is so-so, if I am comparing with Aqua e Ferina. The dough is alittle hard, and the sauce is a tad sweet but lack flavor. Pasta is not very pleasing too, and the carbonara is salty from feedback.

New Chef. New menu. New flavors. A dinner to applaud, only the lamb rack which was slightly anti-climax. (Not that it was no good, but mediocre)

Average Crepe shop but reasonable price of course. The sweets is better than the Savory. The Soup is not bad. Will try again.

Quite Chaozhou or rather Chef Kang said some of the dishes are chaozhou hence the category. Overall taste is stronger and sweet inclined. the soup is sweet the beancurd skin prawn salted egg yolk is sweet the scallop asparagus with egg white is sweet the coffee pork ribs is sweet the final 猪油渣兩面黃炒面 is sweet Oh, the coconut jelly with vanilla ice cream, surprisingly, not so sweet. Balanced. Or maybe we already had so many sweet dishes before that. Still a decent meal, culinary not so fine, but very flavorful food. I quite liked 猪油渣蒸生果鱼. The fish is good quality and 猪油渣+豉油 complements the taste well. I will try the fish, pork ribs and noodles once more.

Still looking for a good pho in Singapore. Namnam is not bad when there’s craving, soup is flavorful but not the rich broth taste. Beef balls are not bad.

這碗麵料是很足，但煮得一般。 麵質比較Al Dente，稍微煮熟點點會好。 有醋味、辣味、豬油但偏淡，不香。

麵質本身是蠻好的，但就是煮得太軟，且比較濕，導致麵比較淡。醬油也不夠味，缺了些香口感。叉燒不會切得過薄有口感但味道一般，叉燒是放在燜煲裡面，所以不會乾，但肉質還是有點柴。 雲吞大小適中，豬肉餡，皮滑。 $4.50麵是很多的，真會再食的話就一定是$3.50，且試試菠菜麵。

今天試蝦排骨干撈麵。 味道不錯，用辣椒撈的但不是橫蠻的辣，還嘗得出豬油香和蝦湯浸泡麵的味道。其實如果排骨燜久一點會更好。粉腸湯就是用蝦湯浸的，味道一般但還是很粉嫩的。

今天無意間經過這店，把握機會試試。 平時切五件的薄餅這裡切四件，而且包得比較厚大，覺得包小一點沒這麼粗食會比較舒服。 蘿蔔絲比較淡，且有比較多生菜配搭，少了些鹹香味。蛋好像煮過？少了蛋黃味。有海鮮醬和花生，味道是偏甜的。整體感覺一般，沒有Newton這麼好。

荣登第一次2020北京米其林二星 只有两间，另一间是素菜馆 京兆尹 記得那天晚上的蔥油餅是蠻讚賞的。 其他菜品用料新鲜，味道中上。 会是非常好的家常菜，二星就有点擦边球。

餐厅出品还是很平均，不错。 口水鸡，味道有些违和感，比较重酱油花生酱的味道，吃下去是有麻辣的，但偏甜多。 木耳炒鸡蛋，鸡蛋炒得比较老，也比较湿。 担担面，也是很重花生酱，味道不和。 鸡公煲，鸡肉不错，肥肠好，香口有麻辣。 猪肉馅饼，还是很不错的，但这次内皮比较软，肉馅也没这么香，可能是馅比较湿的关系。

貪方便，連續兩天來這裡食，終結一下這麵： 麵質其實是好的，幼滑麵薄。但麵煮得太軟，沒有口感。麵主豬油辣油，有醋味但不特出。這店還是跟Macpherson味道是一道的。料是不錯但煮得一般，豬肉、香菇有點硬，炸魚蛋和魚滑不錯。加了粉腸和豬手，但燜得不夠入味，時間也不夠，如果再軟一點就好。麵的第一口很重要，麵質口感和味道都是是一碗麵的靈魂。

保持一貫的味道，蔥油豬油味，微辣偏淡。 口感還好，因為雞絲不滑，麵質也一般，比較硬。 魚餃是好的，但比較硬的，地魚末還是很香的。 魚蛋是軟滑爽口的，但還是偏鹹。還是好吃。 原來有麵薄！

無意間走進這間居酒屋，吞拿魚是主打，有自己刮的吞拿魚骨肉，其他吞拿魚菜色都不錯。另外就是燒鳥串了，整間店瀰漫著讓人窒息的碳燒味，這是慢性自殺店。比較吸引的是這海膽飯糰和屋久島飛魚魚餅，魚餅的口感很不錯，雖說厚切但還是爽口彈牙，且魚味很不錯。

Tasty and well textured egg, ordered the normal which is already sweet enough for me.

A pleasant surprise to a walk-in restaurant, didn’t expect the batter was really soft and gentle, but still decently crispy crunchy, unlike the usual ones which are deep-fried till slightly hard. Rosu is slightly more tender with alittle fat, while Hire is leaner meat but with more flavor. Would still prefer Rosu, although not sure why Hire is always the more expensive meat. Lastly, the miso have clams which give it more crustacean flavor, nice.