Wednesday 30 March 2011

CBTL Innovative Single Serve Beverage System from Coffee Bean and Tea Leaf

On Tuesday, 29 March 2011 - The Coffee Bean and Tea Leaf has launched their New CBTL single serve beverage system in Singapore after their first launch market in U.S last December. I am honor to be invited as one of the media guests to witness and try out their innovative single serve system during the Media Launch event held at one of their Coffee Bean and Tea Leaf outlet at ION Orchard.

It's the first time a global coffee and tea chain company launching this single serve machine which makes coffee, espresso, tea and specialty drink. And this machine also blends modern technology and functions to create the perfect cup with just one touch that allows users to to enjoy their favourite Coffee Bean and Tea Leaf espresso, brewed coffee or tea from the convenience of their home or any locations.

Upon stepping into the outlet I was amazed by the classroom lab style setup where we are seated in pairs of two sharing one CBTL machine together with individual test kit and utensils. Each participant is given 2 types of Espresso (Italian and Premium Espresso), 1 House Brew and 1 Moroccan Mint Tea, 1 each of Chocolate and Vanilla Powder Sweetener together with different sizes of cup for making different drinks.

Here we get to test out different brewing methods using the given CBTL Capsules while the presenters explain and demo on the different functions of the CBTL machine. In the short demo we also learnt how to prepare "Cappuccino" using the Premium Espresso Capsule and the CBTL Milk Frother. Overall this is indeed a very good presentation where everyone gets to know more in depth about coffee and tea products as well as the art and knowledge of brewing a cup of premium coffee.

This CBTL Machine ( features easy capsule insertion, a large capsule drawer that holds up to 10 used capsules and with built in energy saving function too. The new KALDI edition comes with an ultra-sleek design which available in Metallic Red, Metallic Blue/Silver and Metallic White/Silver at S$389.00 each whereas the CONTATA model is available with Gray/Black at S$299.00 each. Look at the bright colour design and innovation functions, are you tempted to get a set for preparing your own premium coffee/tea too?

Furthermore with the add-on CBTL Milk Frother it produces just the right amount of heated or frothed milk for your favourite beverage such as Cafe Latte, Cappuccino, Macchiato, Cafe Mocha, Chai Latte like those sold at Coffee Bean and Tea Leaf outlets. This cordless frothing pitcher is available in Black and White at S$149.00, but if purchased together with a CBTL Machine it is priced at S$99.00 each.

Here are some sample of the CBTL Capsules from the media kit. The in store CBTL Single-serve Capsules are available in a box of 10 at a retail price of S$9.10 with varieties include "Four Espressos, Four Brewed Coffees and Four Teas": Italian Espresso; Continental Espresso; Premium Espresso; Premium Decaf Espresso; Viennese Brew, French Brew; House Brew; House Decaf Brew' Chai Tea; English Breakfast Tea; Tropical Passion Tea and Moroccan Mint Tea.  I guess this price is quite reasonable to have a cup of freshly brew cafe standard coffee or tea for less than a dollar per cup (S$0.91 per capsule) which can be served at any time for our convenience at home or office. 

For your information, each capsule is hermetically sealed to prolong freshness and preserve the delicate aroma of coffee and tea. In additional, the internal double filtration system also ensures evenly balanced extraction and optimal flavour. These capsules also have a roughly 2 years shelf life from date of manufactured. For more related information about this CBTL Machine, Beverage Capsules and it's accessories, do visit their Singapore website HERE. (

Lastly I would like to thanks Eugene Tan and Joey Wong from Catherine Ong Associates Pte Ltd and The Coffee Bean and Tea Leaf for the invitation.

[$20 Budget Meal] Round-Up!

Thanks everyone for supporting this [$20 Budget Meal] event despite of the short two weeks preparation and write-up.  Since food pricing has being shooting up since the past few months I was wondering whether we can actually work together and brainstorm each other with some budget meal that feeds a family of 4. And I am very glad that even within such a short period of time, there are still many of you who are willing to take the trouble to plan and note down the pricing of ingredients and spending on each ingredient to support this event. Here in total I have received 14 fabulous sets of "2 Dishes 1 Soup" menu from blogger and facebook friends of different countries such as USA, Bangkok, Malaysia and Singapore.

Here are all the entries for the [$20 Budget Meal], listed in the order of the date submitted.

Shark's Fins Melon Soup 《鱼翅瓜排骨汤》, Stir-Fried Beef with Celery 《西芹炒牛肉》, Fried Fish with Crispy Garlic 《蒜香鱼片》

by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$19.50; Serves 6

Baked Drumstick, Stir-fry Broccoli and Peanut Lotus Soup

by Amy of Mothering Corner (Thailand, Bangkok)
Total Spending: THB340 (S$14.20); Serves 3

Stir-Fry Bitter Gourd With Egg, Steam Kurau Fish With Salted Vegetables And Black Moss Tofu Soup

by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$19.20; Serves 4

Pumpkin, Carrot & Orange Soup, Pumpkin & Cranberry Rice, Grilled Salmon with Orange & Lime Butter

by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$10.50; Serves 3

Dumpling Soup with caixin (菜心水饺汤), Steamed Chicken with Mushroom and Cloud Ears (冬菇云耳蒸鸡), Stir-Fried Broccoli with Prawns (虾球西兰花)

by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$19.00; Serves 8

Asian Style Butterflied Roast Chicken, Roasted Vegetables, Cucumber Salad and Lotus root and Black Bean Soup

by Gertrude of My Kitchen Snippets (Pennsylvania, United States)
Total Spending: USD 12.21 (S$15.40); Serves 4

Steamed Glutinous Rice Parcel, Stir-fry Spinach and Apple with Dual Fungus Soup

by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$14.00; Serves 2-3

Mongolian chicken, Stir fried cabbage with anchovies and ABC soup

by Sonia of Nasi Lemak Lover (Malaysia)
Total Spending: RM 30 (S$12.50); Serves 4

Ginger-Sesame Oil Steamed Chicken, Parchment-Steamed Vegetables + soup (Napa Cabbage Barley Soup

by Tigerfish of An Escape to Food
(Sunnyvale, California - United States)
Total Spending: USD 11.80 (S$14.90); Serves 4

Leek and Potato Soup, Grilled Chicken Cutlet and Green Apple Salad

by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$14.25; Serves 2 - 3

Jacket Fish in Miso Sauce, Stir Fry Zucchini with Capscium and Shimeji Mushroom, and Egg andTomato soup

by Wen of Wen's Delight (Singapore)
Total Spending: S$14.00; Serves 4

Stir-Fry Vegetables (清炒菜心), Braised Noodles (焖福建面), Salted Pork Bone Congee (咸猪骨粥)

by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$15.50; Serves 6

Carrot and Corn Soup, Tofu with Minced Chicken and Onion Omelette

by Jacqualine (thesuper-girl) of TheSuper-Girl (Singapore)
Total Spending: S$10.50; Serves 3

Entry From @ahpoohbear

Carrot and Pork Ribs Soup, Steamed Herbal Chicken and Mushroom Omelette

by Joyce of ahpoohbear (Singapore)
Total Spending: S$15.45; Serves 2

I was very happy to be invited by my good friend cum famous food blogger – Cuisine Paradise – to participate in this food event. To tell you the truth, I’m not a good cook to start with. In fact, I seldom cook at home, since it is so much convenient to go coffee shop to get wanton noodles or chicken rice. But I want to support my good friend for this special event, so I decided to cook this weekend.

Here’s my recipe for the $20 budget meal event with silver fish rice, herbal emperor chicken, egg with mushroom and radish soup.

This is a very simple and yet delicious rice. Personally, I prefer flavored rice than plain rice as it increased my appetite.Total cost for rice ingredient, silver fish is S$0.60.

Silver fish rice

A handful of Silver fish
1 cup of rice (enough for two to three)
Dash of pepper
Sesame oil
Soy sauce


1. Wash the rice thoroughly.

2. Wash the silver fish with running water.

3. Marinate the silver fish with pepper, sugar, sesame oil and soy sauce. I do not have the specific measurement; it’s all up to individual preference.

4. Cook the rice and when it is about to cook, add in the marinated silver fish.

5. Stir well and let it cook for another 3 to 5 minutes. Serve

This is a very simple chicken dish to prepare. All you need is Seah’s Herbal Emperor Chicken spice and a chicken, where both can be easily purchased from supermarket. Total Cost for Chicken and Seah's Spices are S$7.00.

Herbal Emperor Chicken

One chicken
Seah’s Herbal Emperor Spice


1. Wash the chicken and cut away all the fats.

2. Rub the chicken with Seah’s Herbal Emperor Spice.

3. Wrap the chicken with the aluminum foil provided.

4. Steam the chicken for approximately 2.5 hours.

This is a simple and nutritious dish which I happened to come across when doing marketing in NTUC Supermarket. The uncle was promoting mushrooms and he was frying this dish. I was thinking – since I love these two ingredients, why not, cooked this to participate in this blog event. Total cost for Eggs and Mushrooms are S$3.05.

Fried Egg with Mushroom

White button mushrooms
Minced garlic
Two eggs
Oyster sauce Soy sauce and pepper to taste


1. Season the egg with soy sauce and pepper to taste.

2. Fry the minced garlic till fragrant.

3. Fry the scramble egg.

4. Add in the mushrooms and season with oyster sauce.

5. Add in black pepper (optional) if you prefer to have a bit of more pepper taste. (I added black pepper from MacDonald ). Serve.

Soup is the easiest dish to prepare. All you need to do is put all the ingredients in and boil till the soup is tasty. I used a thermal cooker which saved me lots of time. I just need to prepare the ingredients, put it to cook over the stove till it boils and put into the thermal cooker and let it continue to cook. Total cost for soup ingredients such as radish, carrot, pork ribs, sweetcorn, wolfberries and sweet dates are S$4.80.

White Radish Soup

White radish
Sweet corn
Pork ribs
Sweet dates
Salt to taste


1. Wash and blanch the pork ribs.

2. Put all the ingredients into the pot and bring to boil. You may simmer it over stove for approximately 1 hour or put inside the thermal cooker and let it cook till ready to serve.

3. Add salt to taste and serve.


Thanks everyone for supporting this short-notice event and I hope we can still work together to pool as many budget meal ideas as possible to help each other with better budgeting and new recipe ideas. And I am also glad to learn so many new and creative dishes from each one of you who contributes to this event. Thank you so much. All you dishes are feature at Cuisine Paradise Facebook Page HERE and the dish who earns the most "LIKE(s)" will received a mystery gift.

Using "EGG" to make one of the dish

For April [$20 Budget Meal] event let's have a little cooking challenge by using the specific ingredient "EGG(s)" for one of the dish in your menu (eg: steam egg, fried omelette, scrambled egg and etc). And for those who wish to join us please refer to the submission details shown below. Look forward to receive your sharing of April Budget Meal menu soon. Cya.

~ Either "2 Dishes plus 1 Soup" or "1 Pot Dish" using a Maximum budget of $20.00 for 2 - 4 servings. If you are from overseas, you can also participate by converting to the appropriate currency value, (ie. US$15.00, RM$50.00, Rp $138,000 and etc)

~ If you do not have a blog, just send in the photos and recipe of your dishes and I will publish on your behalf in my blog, credited to you. (photos can be taken in any form using digital camera or hand phone)

~ Please do mention in your blog that you are sharing this post to “$20 Budget Meal” event and link it to this page so as to encourage more readers to contribute.

~ E-mail your "blog link" or "photos with recipe" to with a subject "Easter April $20 Budget Meal" in the following format:

Your Name:
URL of your post:
Name of your dishes + soup:
Estimate amount spent for each dish:
Attachment of your photo in your email (each photo, preferably 500kb or less).

~ Monday, 25 April 2011, 2359 hours  and all entries will be compiled and posted on 30th April 2011.

Monday 28 March 2011

Chocolate Pumpkin Butter Cake

All along I prefer butter cake compared to those frosted cream cake, chiffon, fresh fruits or etc that is available in the bakery. And personally I crave for those traditional rich and moist butter cakes that served together with a cup of freshly brewed English tea that will refresh your soul for a great afternoon tea session.

After trying the 1st batch of Pumpkin Butter Cake that I made into small muffin cups, we love the soft texture, buttery taste as well as the natural flavour from the mashed pumpkin. And since I have another ½ portion of leftover pumpkin in the fridge, I decided to combine this recipe with the recent Marble Cake (HERE) that I have made and come out with the "Chocolate Pumpkin Butter Cake".

For these two recipes here, I used Lurpak Unsalted Butter which I prefer its smooth and creamy taste that is does not make you feel queasy even after having a slices of two of the cake. As for the pumpkin I used the Butternut because I love its sweet and nutty taste that is great for soups, casseroles, breads, and even cakes.

(adapted from 茄子, 袅袅烘焙香 HERE)
Ingredients For Pumpkin Butter Cake: (makes 6 muffins)
100g Pumpkin(without skin), steamed and mashed
150g Cake Flour/Top Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extract
100g Caster Sugar
100g Unsalted Butter, cubes and soften
3 Large Eggs

Some Pumpkin Seeds
Some Shredded/Sliced Pumpkin

1. Cream butter and sugar till light and fluffy, add in eggs one at a time and beat till well combined.

2. Stir-in vanilla extract then fold in the sifted flours (cake flour + baking powder) in two round till there is no trace of flour in the batter.

3. Add in mashed pumpkin (refer to the preparation method below) and preferably using a balloon whisk to give the mixture some quick stir to combine the pumpkin with the flour batter.

4. Spoon the pumpkin batter into prepared muffin case, top with shredded pumpkin or pumpkin seeds.

5. Bake in pre-heated 170 degree oven for about 15 - 18 minutes until a skewer inserted into the centre comes out clean.

To Prepare The Mashed Pumpkin:

1. Place pumpkin cubes(without skin) into a microwave heatproof bowl together with 1 tablespoon of water.

2. Cook in high heat for 3 - 4 minutes with an interval stirring between each minute.

3. Mash the cooked and soft pumpkin with a fork and set aside to cool while preparing the batter. OR

4. You can steam the pumpkin cubes in a pot of boiling water using steaming rack for about 10 minutes or till pumpkin is soften.

As you can see from the photo despite of the beautiful swirl colours from the pumpkin and chocolate batter there are some setback of air holes which appears due to my oversight of mixing the two batters. But thanks God these flaws did not affect the texture and taste of this moist and buttery cake.

Ingredients For Chocolate Pumpkin Butter Cake: (makes 17cm cake )
120g Pumpkin(without skin), steamed and mashed
150g Cake Flour/Top Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extract
100g Castor Sugar
100g Unsalted Butter
3 Large Eggs
1 Tablespoon Dutch Cocoa Powder, sieved

Some Pumpkin Seeds, optional

1. To prepare the chocolate pumpkin butter cake, follow step 1 and 2 shown above for preparing the flour batter.

2. Scoop about 3 - 4 Tablespoons of flour batter into a small bowl together with 1 tablespoon of cocoa powder, whisk till well combined. Set aside.

3. Whisk in mashed pumpkin into the remanding flour batter.

4. Drop 1 - 2 spoons of the pumpkin and chocolate batter alternately into the prepared tin.

5. When all the mixture has been used up, tap the bottom on the tin on your work surface to ensure that there aren't any air bubbles.

6. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

7. Bake the cake for 25 - 30 minutes or until a skewer inserted into the centre comes out clean.

8. Cool the cake completely before removing it from the baking tin/case, cut into slices and serve with coffee/tea.

Chocolate Pumpkin Butter Cake on FoodistaChocolate Pumpkin Butter Cake

Sunday 27 March 2011

S$10 Food Trail @ 51 Old Airport Road Food Center

Last Saturday, Miss Tam Chiak and I had organized our March Food Outing at 51 Old Airport Road Food Center together with 20 friends on an S$10 Food Trail gathering. Since we have a large group, we divided all the participants into 4 groups and each group will share 10 different dishes + 2 dessert which we selected from some of the well-known hawker foods that are available at the food center. Below are some brief descriptions of the food that we had during the Food Trail.

Talk about Char Kway Teow, I am sure most of us will have a desire stall that fried the most tasty kway teow. If you have being to Old Airport Road Food Center, you would have heard about this well-known Char Kway Teow stall known as Lao Fu Zi Char Kway Teow (老夫子炒粿条), #01-12. Actually their fried kway teow is a bit towards the sweet side with average taste that somehow or rather lack of wok fragrance. But surprisingly it is always pack with queue during meal hours. So I guess perhaps it might be that extra “Fried Lard” that draws patrons' attention towards the stall.
Opening Hours: 11.00am - 11.30pm
Price: S$3 - 5 per plate

Xin Mei Xiang Lor Mee (新美香卤面), #01-116 stall in the Old Airport Road sells both prawn noodles and lor mee but it seems there are hardly anyone in the queue that order prawn noodles. Their Lor Mee gravy is smooth and yet not too thick like glue texture and one of their special ingredients added is shark's meat which is not deep-fried like others Lor Mee stalls. The shark’s meat from Xin Mei Xiang is fried till crispy and golden on the outer skin then flake it before adding on top of the noodle.
Opening Hours: (Mon - Wed): 7:00am -3:00pm; (Fri - Sun): 7:00am - 3:00pm; (closed on Thursday)
Price: S3, $4, $6 per bowl

Xin Mei Porridge(欣美粥品), #01-91 has a wide varieties of porridge range from the usual century egg with lean pork, chicken, fish, cuttlefish and etc. We ordered their century egg with lean pork, peanut and chicken. Each bowl of porridge is served with their freshly handmade hot and crispy fried fritter,(youtiao) which they don’t sell it separately even if you want extra servings. Their porridge is very smooth and fragrance and each mouthful makes you crave for more.
Opening Hours: 7.00am - 2.30pm
Price: S$2.50 onwards

You can always see a long queue during lunch hours or weekend at this Blanco Court Kway Chap(白兰阁粿汁), #01-136. This stall is very well known for their Kway Chap and Braised Trotters. The meat and intestines for the kway chap was well flavoured, clean and fresh which lightly infused with the fragrance from the braising spices and sauce.
Opening Hours: 11.30am - 4.30pm (closed on Monday)
Price: S$3.30 per serving for kway chap

There are a few Prawn Noodle stalls available in Old Airport Road Food Center. And the one we tried was from Whitley Road Big Prawn Noodle(威利大虾面), #01-98 that comes with 2 medium prawns which slice into halves and a few pieces of pork ribs. Everyone has different view of this stall, some comments that the soup is good and flavour while others find that it seems to lack of something which cannot  brings out the unique taste of the soup broth. No matter what is your choice, it is always good to give it a try to see whether it suits your personal taste buds.
Opening Hours: Tue–Fi: 9.00am – 8.00pm; Sat–Sun: 9.00am – 9.00pm (closed on Monday)
Price: S$4.00 onwards

When you mentioned about Western Barbeque, #01-53 at Old Airport Road Food Center, the first thing that everyone thought of is their unique garlic sauce. Here we ordered their famous Chicken Chop that served with french fries, bread and baked beans. Chicken was grilled with a crispy charred outer layer leaving it tender and juice when bite.
Opening Hours: Noon onwards (closed on Monday)
Price: S$5.00 for Chicken Chop

Tan Beng Otah Delight (陈明乌打), #01-74 has being operating in Old Airport Road Food Centre for more than 10 years. They have about 6 different types of flavours including prawn, sotong, crab and fish head. And they even have a special fish otah cater for children where the otah are more unique and are white instead of the traditional orange colour because they not contain chilli. Other than Otah they also have 2 different types of Nasi Lemak available for your choice. Overall we find the Otah quite nice with the seasonings and hint of spiciness.
Opening Hours: 10.00am - 9.00pm
Price: S$1.50 for Otah; S$1.80 per packet for Nasi Lemak

If you like those soft, smooth and silky handmade Chee Cheong Fun, you won’t want to give this Freshly Made Chee Cheong Fun(现做现卖猪肠粉 ), #01-155 a missed. Although there is a similar stall near our area at Chong Pang Market but the standard was average compare to the outlet at Old Airport Road where their Chee Cheong Fun was simply smoothing and taste great with their self-made soy sauce.
Opening Hours: Daily 8.00am - 10.00pm
Price: S$2.00 for Chee Cheong Fun; S$4,S$6, S$8 for Hae Chor and Sui Gao

Besides the Array of Chee Cheong Fun that we had, we also ordered some mixture of Hae Chor and Fried Dumpling. Their hae chor was quite tasty and contains lots of crunchy water chestnuts but on the down side perhaps it might due to the waiting crowds some of it seems to be overcooked and burnt.

I didn’t know that queuing up for a plate of Rojak can be so high-tech till there is a LCD screen displaying your queuing number even in Hawker center upon your order. This Toa Payoh Rojak(大巴窑罗惹 ), #01-108 stall at Old Airport Road Food Center can be consider as one of the well-known Rojak stall in Singapore. Their portion was quite generous with fresh ingredients such as pineapple, cucumber, you tiao, turnip, roasted crushed peanut and their self-made Rojak sauce.
Opening Hours: Daily 12.00pm – 8.00pm (closed on Sunday)
Price: Range from S$3.00 - S$5.00

I love Curry Puffs especially those wrapped with Sardine fillings and the outer skin must be hot and crispy. Personally I prefer those flaky crust outer skin compare to those shortcrust like Old Chang Kee. And the bonus point about this Wang Wang Curry Puff (旺旺脆皮咖哩卜专卖店), #01-26 curry puff stall is that it is freshly and handmade and deep-fry at the stall itself where you can be assured that these are not factory made. Other than the standard Curry Puff, they also have other flavours such as sardine, black pepper chicken and yam.
Opening Hours: Daily 9.00am - 9.00pm (closed on Monday)
Price: S$1.20 minimum

I have heard about this Chi Shuang Shuang (吃爽爽), #01-51 stall long ago but I always did not get the chance to try it as I was either too early or sold out. But a few ago I managed to try out some of their items such as the 3-in-1 Nian Gao and deep-fried During. Their durian paste was freeze in rectangle shape, deep in flour batter then deep-fried till golden brown and crispy, so when you give it a bite the durian paste will melt and ooz out from it. Worth trying if you like Durian but don't expect to pay S$1.60 for Mao Shan Wang standard of durian paste. For the food trail we have tried their Fried Durian, Banana and Jack fruit.
Opening Hours: Noon onwards
Price: S$1.60 for fried durian

I love to eat Soya Beancurd especially those from Mr Bean or one of that soya bean milk stall at Hong Lim Food Center which is behind the famous Ipoh Crayfish Hor Fun. This Lao Ban Soya Beancurd (老伴手工豆花), #01-127 has a very unique fragrance from their soft and skily beancurd which always sold out within a few hours. According to the boss these beancurd can be kept in the fridge for 2 - 3 days too, no wonder people always buy in bulks of at least 3 tubs.
Opening Hours: 10.00am - 9.00pm
Price: S$1.00 (Small), S$1.50 (Big) for original flavour; S$2.00(Big) for almond flavour


(not included in the Food Trail Gathering)

I was honour to tag along with Maureen from "MissTamChiak" where she source and interview those "hidden gems" among the hawker stalls for her MyPaper 《贪吃妹寻美食》, Hawker Food Column which is published every Tuesday.

Recently we are there at Old Airport Road Food Center to interview one of the Cze Char Stall known as Mr Cook (双宝小厨), #01-130. This stall opens daily from 12pm to 10.30pm except on Thursday and they have a wide varities of signature dishes such as Assam Fish Head Curry, Steamed Herbal Chicken, Salted Duck Soup and etc. You can read more details at Misstamchiak's column HERE.

While waiting for the boss of Mr Cook to prepare the Assam Fish Head, we also tried some of the famous stalls such as this Hua Kee Hougang Famous Wan Ton Mee华记后港祖传驰名云吞面 ), #01-02 which is always flooded with long queue. And since we are early before the lunch crowds, I was number 4 in the queue.
Opening Hours: 11.00am - 11.00pm
Price: S$3.00/S$4.00 per bowl

At a glance this bowl of wanton mee seems to look good even before eating but after we tried a few mouthful, we were rather disappointed with their self-made Char Siew(roasted pork) which taste a bit of those porky smell. Although the noodles was springy and good but the char siew and wanton are not towards our liking. We still prefer the Tiong Bahru Food Center wanton mee over this one at Old Airport Road Food Center.