Cendol @ Geylang Serai

The cendol appears to be more watery compared to the earlier two versions. Upon tasting I realized the difference. The watery cendol allow you to taste the full flavor of the soft jelly. You can still taste the "lemak"(fragrance) and sweetness of the coconut milk and gula melaka.    

All in all, personally I think this stall got it right on its cendol combination and to me is the best in Singapore to-date. Give it a try!

Kok Kee Wanton Noodle @ Lavender

One would be surprised when they are Lavender Food Court (corner between Lavender Street and Bendemeer Road) to see a long queue at Kok Kee Wanton Noodle stall. This stall is run by an elderly couple who are able to move around the stall to cook the noodles, wanton, add sauces to the plates, add noodles, generous portions of char siew (barbecued pork), chye sim, add a final sauce from a hot pot and chilli  upon request, serve the wanton noodle and collect money. Whew...

Even describing these tasks made me tired but not for this elderly couple who manages to do these tasks effortlessly and could even swapped roles when required. I am amazed at their speed and yet there was a queue of never-ending customers.

The noodles is very springly and tasty. The sauce from the hot pot could be the source of woody mushroomy and oyster based taste. It gives a lot of aroma when the wanton noodles is slurped up into the mouth and chewed upon. Most of the customers who queued requested for the "big" portion. Despite the elderly couple's hectic tasks, they remain courteous and polite when dealing with customer's request.

Overall, a tasty treat of wanton noodles. A must try if you have not tried it before.

380 Jalan Besar
#01-06
Lavender Food Square

Nyonya Cendol @ Jonker's Nyonya Deli

The pursuit of good Cendol brought this time round to Thomson Plaza. Jonker's Nyonya Deli is tucked away on the 1st floor of Thomson Plaza surrounded by a food court and a recently open fried chicken joint.

It interesting to note that upon ordering your Cendol, you will be given a note on "How to enjoy your bowl of cendol".  This reminds me of buying a electrical gadget which used to come with a manual until Apple came along.

The cendol jelly here is made from a special blend of sago and green pea flour to give it the soft texture. However, the floor mixture tends to freeze upon prolonged contact with shaved ice causing the cendol jelly to harden.

Let's wait no more and dig in to the cendol before it hardens...

Roti Prata @ Jalan Kayu

This place has been my source for good Roti Prata for a while now. Since my National Service days, I have been coming here for mostly the chicken curry and sometimes for the pratas.

The pratas here are getting smaller as the years goes by. I have seen better times for this place where customers have to queue. There was even this rule that you cannot even place an order if you have no available table.

Char Kway Teow @ Havelock

This Char Kway Teow is flat rice noodles blackened with soya sauce and stir-fried with sambal chilli. Thus the aromatic aura as you self serve from the stall to your table.

This excellent Char Kway Teow is painstaking produced in a corner stall of Wei Xuan Eating House next to the braised duck stall which is equally famous. You may even mistake it for selling Fried Carrot Cake as its sign did indicate so.

The plate of Char Kway Teow was fragrant, tasty and filled with generous portions of cockles for a three dollar plate.