Tracy Juice Culture (Fortune Centre)

Tracy's Special Udon $6.90

Tracy Juice Culture is a small vegetatrian eatery located at the first level of Fortune Centre. The eatery offers a variety of healthy drinks ranging from Apple Wheat, Creamy Beetroot to Sunflower Carrot. It does not offer much solid food other than the Udon and Wild Rice Congee. They also sell Thunder Tea Rice on certain days. The Thunder Tea Rice availability can be found via their Facebook.

Tracy Juice Culture has a small seating capacity of around 25. Most of the days when I pass by during dinner/lunch time, the eatery is packed. I visited on a Saturday afternoon and the eatery was packed as usual.

Tracy’s Special Udon is something which I had always wanted to try. Whenever I walk pass the eatery, I always smell the aromatic fragrance.  This is a dish which nearly everyone orders.

Tracy's Special Udon $6.90

The Tracy’s Special Udon $6.90 consist of Japanese Udon served with mushrooms, broccoli, mock meat, and cherry tomatoes in a soup base that is made from tomatoes and parsley blended with mushrooms. The highlight is the soup which is so (souperlicious) delicious! It was so good that I drank every single bit, till the bowl was sparkling clean (everyone does that too). As for the rest of the ingredients they were average. They could have cooked the broccoli a little long as they were a tad too hard and the mushrooms were hard and dry. A pity the mushrooms did not adsorb the essence of the soup, else it would have been fantastic. Nevertheless, the wonderfully executed soup made up for it.

Tracy Juice Culture (Fortune Centre) 

190 Middle Road #01-34 Singapore 188978
Tel: +65 6224 0701 / +65 6336 0754

Opening Hours: Daily 9 am to 7.30 pm

Website

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Coconut Milk Agar Agar Recipe - Using Agar Agar Strips

Coconut Milk Agar Agar Jelly

Most of us have probably eaten Agar Agar before. Agar Agar is a translucent gelatinous (jelly-like) substance, obtained from algae. In Singapore (also Asia), it is commonly made into a dessert cuisine. Agar Agar comes in several forms; strips or powder form. 

Agar Agar jelly is fairly easy to make so long as you have measured the ingredients and mix them correctly. 

In the past, before the agar agar powder became more popular, agar agar jelly was made using agar agar strips. These agar agar strips are washed and dried before being packed into packages. Using agar agar strips require more time and effort. Today, most people would use agar agar powder as it is easier, simpler and quicker to make the agar agar using powder form.

Agar Agar Strips

My family uses this particular brand of agar agar strip. I had a hard time looking for this particular brand. When searching around for it, several stall owners said they have the powder form and asked if I would like to buy powder form instead. Two persons even told me in Chinese that using the agar agar strips was so troublesome and that they thought only the older generation uses agar agar strips (-_-").

Agar Agar Strips

Note that the packaging indicates the amount of water to add.

Coconut Milk Agar Agar Jelly (note photo was taken on another occasion, hence difference in colour)

I particularly like our own homemade chilled Coconut Milk Agar Agar Jelly which I have been enjoying since young.  The addition of the coconut milk resulted in a two layers. The coconut milk will be at the top layer. This provides an additional dimension (layer) to the taste. This is a very addictive dessert. It is taste best when it is chilled and is a welcome relief in this period of warm weather. The recipe is appended below. Have fun!

Ingredients required:

1) 1 package of agar agar strips (32.5 grams)
2) 4 to 6 Pandan leaves
3) 1.7 litres of water
4) 320 grams of sugar, to taste
5) Red food colouring (optional), to preference
6) 500 ml of Coconut milk

Steps:
1) Soak the agar agar strips in a pot of water for 30 minutes to soften the strips. After that remove the strips from the water and squeeze the excess water out.
2) While soaking the agar agar strips, wash the pandan leaves and fold them.
3) Place the agar agar strips into a pot filled with 1.7 litres of water.
4) Add the pandan leaves into the pot
5) Heat up the pot and bring it to a boil. Stir and ensure that the agar agar strips have melted completed.
6) Once all the agar agar strips have melted, removed the pandan leaves
7) Add in the sugar and ensure that all the sugar has melted. Taste the mixture and ensure that the sweetness level is to preference. More sugar can be added if its still not sweet enough.
7) At this point the heat should be lowered and the mixture should no longer be boiling.
8) Add in the red food colouring and stir the mixture to ensure that the coloring is properly mixed.
9) Add in the coconut milk slowly. After all the coconut milk has been added, give it a quick stir (i.e. stir it just once - 1 round) and off the heat.
10) Pour the mixture into the molds and allow it to set.
11) After the mixture has cooled, keep the agar agar in the fridge.
12) Chill them until ready to be served.

Tips:
1) Different brands of agar agar strips have different quantity and the amount of water will differ.
2) The taste of the sweetness changes after the mixture is cooled and chilled.
3) After coconut milk has been added, do not over stir or boil the mixture vigorously. Else, the agar agar would not have two layers.
4) This agar agar jelly tastes best when it is served chilled.
5) If you  agar agar jelly turns out to be too firm (hard) or soft, you will need to twig the water and agar agar strips ratio.

The below pictures show some of the cooking process:

Step 4

Step 5

Step 5

Step 8

Step 9

Step 9

Step 10

Original Sin (Holland Village)

Original Sin is a Mediterranean Vegetarian restaurant located at Chip Bee Gardens less than 2 minutes walk from Holland Village MRT (exit A) station. The restaurant offers both alfresco and indoor (air-conditioned) dining. As we made reservations, we decided to sit indoors as the weather was scorching hot these days. In addition, we did not want to feed the mosquitoes. 

We visited during lunch time on a Saturday. During lunch hours, they had Set Lunch available during lunch hours. The set lunch consist of a Starter (choice of Soup of the Day/Green Salad), Mains and Dessert at $26. All of us ordered the set lunch. 

Minestrone Soup (Soup of the Day)

Most of us including myself ordered chose the Soup of the Day as our Starter. The Soup of the Day was Minestrone Soup. The soup was full of ingredients such as carrot, cabbage, tomato, spaghetti, etc. The soup itself was not well balanced in taste, I felt that it was a tad too sour and something seems to be lacking. 

Green Salad

A friend of mine ordered the Green Salad.

Spaghetti

For mains, I ordered Spaghetti which was cooked with zucchini, olive, cherry tomato, tossed in tomato basil sauce and parmesan cheese. The chef executed this dish quite well. What was lacking was that they could have been more generous with some of the ingredients such as zucchini.  

Tofu Burger

My friend ordered the Tofu Burger which was served with wedges and salad greens. This was a hit among us; in a league of its own. 

Tofu Burger

The Tofu Burger consisting of tofu and lentil pattie was surprisingly tasty. Although the patty was soft and crumbled easily, we love it! The potato wedges which came with potato skin was also nicely done. In addition, the entire dish was not soggy. 

Mediterranean Wrap

The Mediterranean Wrap which was essentially tortilla wrap filled with chickpea and pumpkin spread, grilled eggplant, feta and salad was a dish which most of us did not appreciate. The main reason was because we were not a fan of chickpea which had a unique taste and smell.

Warm Chocolate Cake with Vanilla Ice Cream

For desserts, we had Warm Chocolate Cake with Vanilla Ice Cream. The chocolate cake was a tad too dry. The molten dark chocolate that flowed out from the centre of the cake was rich and dense. It was so good that it made the chocolate cake seems inferior.

The set lunch made the meal more affordable compared to the ala carte menu. However, one should still note that even with the set lunch, at $26++, this is not exactly cheap. Nevertheless, it was an enjoyable meal.

Original Sin (Holland Village)

Blk 43 #01-62 Jalan Merah Saga Holland Village

Chip Bee Gardens 

Singapore 278115

Tel: 6475 5605

Opening Hours: Daily 1130am - 230pm & 6pm - 1030pm

Website 

.6475 .6475 56055605.6475 5605

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Skyve Wine Bistro (Newton)

Skyve Wine Bistro previous known as Skyve Elementary Bistro serves modern European cuisine, using sous vide in most of its cooking. Whether it is cooking of meat (poulet, lamb, beef, pork or duck) or vegetables, sous vide is used. Sous vide is a cooking technique in which food is cooked in airtight plastic bag in a water bath. The water path is kept at a constant temperature, normally lower than what is required for cooking. Normally, the food needs to be cooked in the water bath for a longer period of time, sometimes as long as 72 hours. This cooking technique ensures that the food are cooked evenly, the nutrients are not lost and resulting in a juicer end product, retaining the natural flavours. 

Skyve Wine Bistro located at Winstedt Road in the old Monks Hill Secondary School compound is 10 minutes walk from Newton MRT station.

The restaurant has an extensive list of more than 70 labels of wine in its wine cellar

Chivas, anyone?

Lounge section

The restaurant has both alfresco and indoor dining. For indoors dining, the restaurant is split into lounge section and a main dining section. The lounge section had retro style chairs, sofa and tables. An ideal place for chilling out in a causal and cozy setting. There will be a live band performing at this section every Wednesday and Friday night. As for the main dining area, that is where the proper chairs and tables are, for more formal occasions.

The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen)

The meal started off with The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen) and several appetisers. The Mentaiyaki Oyster with metaiko, ebiko, lemon juice and aioli. The Chilean Oyster with serrano, lime juice, red wine vinegar and cilantro (also known as coriander). The Kilpatrick Oyster with bacon, worchestershire and chives.

What I like about the oysters was that they were fresh, soft, plump and juicy. My favorite was the Japanese inspired Mentaiyaki Oyster. The British inspired Kilpatrick Oyster on the other hand was not my cup of tea. The hardness of the bacon did complement the soft oyster. In addition, the intense flavour of the ingredients used overwhelmed the other flavours.

Petuna and Ume Somen $20

The Petuna and Ume Somen $20, seared petuna with ebiko, mango, chilli, sesame yuzu dressing, cold somen and mesclun was very well executed. This appetiser could be easily mistaken as a main course. The petuna stole the show in this dish. I nearly when 'wow' as I ate this. Underneath the crisp top, the pentuna was incredibly succulent with its natural flavour fully retained in the flesh. It was very fresh with no fishy taste. The ebiko gave a nice crunch to the Ume Somen.

Skyve Beef Tartare $22

The Skyve Beef Tartare $22 was an interesting dish. The beef tartare (minced raw beef) was seared on the outside leaving the interior entirely raw. It was then served with truffle egg yolk and cilantro dust on top with flat bread, ancho chilli aioli and thyme sea salt at the side. Customers who ordered this dish would need to thoroughly mix the beef tartare with the truffle egg yolk and cilantro dust. It was like making mashed potato (if unsure, you can ask the staff to do this for you). After that, scoop some of it onto the flat bread and add the other sides in according to your preference. For those who do not like raw beef, you may still like this as it had a mixture of flavours; distinct truffle aroma along with a little spiciness and saltiness in one mouthful.

Truffle and Thyme Fries $12

Truffle and Thyme Fries $12 served with Truffle Oil, Thyme Salt and lots of shaved Granda Padano was quite good. The thick cut fries ensure that one could be able to get a good bite. In addition, each piece was infused with the aroma of truffle oil. I have a weakness for potatoes and could not stop myself reaching out for more!

Spicy Kalbi Beef Short Ribs $36

Among the main courses, Spicy Kalbi Beef Short Ribs $36 was the best seller in Skyve Wine Bistro.

Spicy Kalbi Beef Short Ribs $36

The beef short ribs was sous vide before being glazed with sweet, spicy kalbi. It was then served with sauteed brocollini (similar to broccoli), and crispy sweet potato and yam ribbons. The beef short ribs was not my personal favourite as the flavours were on the stronger end, overwhelming the meaty/natural flavour. My favourite part of this main course was the crispy sweet potato and yam ribbons which were incredibly addictive. You will not be able to stop at one.

Lamb Rack $40

As for the Lamb Rack $40, the lamb rack was grilled and served with radish, pumpkin and chargrilled tomato momotaro. This was my favourite as the lamb rack was well executed and its not often you can find one that is so well executed. The ratio of lean meat to fats were just right. In addition, the meat was soft and tender, and a little sweet and savoury.

Sous Vide Poulet $34

Sous Vide Poulet $34

The Sous Vide Poulet $34 glazed with apricot based sauce, and served with baby vegetables, candied pecans and pommes (potato) puree was also very well executed. The sous vide style resulted in smooth, folk tender and succulent flesh. Comfort food and a safe choice for most people.

Polenta Mushroom Stack $34

Polenta Mushroom Stack $34

The Polenta Mushroom Stack $34 is specially created for vegetarians. It consisted of grilled portobello with polenta cakes served with mushroom fricassee, seasonal vegetables and pesto. This was impressive both in terms of appearance and taste. It would be great if the polenta cake was less powdery and crumbly. One of the better vegetarian dish I have tried.

Inspired by Red $12

Inspired by Red $12 would be a favourite among ladies or those with sweet tooth. Beautifully created, it consisted of raspberry sorbet with strawberry parfait, sous vide strawberry in balsamic vinegar, flower tuile and dehydrated raspberry. With such a presentation, this would be a dessert to order if you would want to impress your other half on a special (romantic) occasion.

Snicker Bar $12

The Snicker Bar $12 consisted of salted caramel pudding, peanut butter, chocolate ganache and feuilletine layered cake with flambed bananas and vanilla gelato. It looked better than it tasted. This would be a dessert that you either love or hate. The flavours were just too heavy and intense for my liking. It would be better to share this among 2 to 3 persons.

Mango & Cheese Semifreddo $12

The Mango & Cheese Semifreddo $12 was my favourite dessert! Rippled frozen mousse with frozen lime foam on top and crunchy sablee cookie at the bottom. This dessert left a deep impression. It was light and well balanced in terms of taste. As for the texture, I really like how you can get to enjoy the different textures in 1 mouthful. The top was pillow soft and fluffy, the middle layer was slightly soft and semi solid while the bottom was crunchy and solid. A perfect way to end the meal!

Overall, I was most impressed with the meal. I could sense the thought and effort that has gone into each dish. The presentation of each dish was perfect. Each dish was so enticing as they looked bright, vibrant and colourful. Although the price was on the higher end, I can't fault that as the quality of the ingredients were top notch. In addition, most of the food retained their natural flavours and were very well executed. Personally, I think that Skyve Wine Bistro will be an ideal place for celebrating special occasions with your other half. Great ambiene and great food (in terms of both quality and taste).

I heard that the Asian Inspired Confit of Duck is a best seller. It will be on my to try list when I next visit.

Thank you Michelle and Celine for the invite and hosting FoodieFC.

ps: I just create Instagram less than 1 week ago. You can now follow FoodieFC on Instagram. Better late then never!

Skyve Wine Bistro (Newton)

Block E, #01-17

10 Winstedt Road

Singapore 227977

Tel: 6225 6690

Open Hours: Daily Mon to Sun 10am - 1am

                    (last order for food 10.30 pm)

Website

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Whole Earth Peranakan Thai Vegetarian Restaurant (Tanjong Pagar)

Whole Earth Peranakan Thai Vegetarian Restaurant (oh such a mouthful!) is as its name suggest a restaurant that serves Peranakan-Thai style Vegetarian cuisine - such a unique concept. Their concept includes using healthy and fresh ingredients to bring out the flavours targeting healthy freaks individuals, providing a healthier choice to customers.

Whole Earth first opened its doors for business in 2003 (this year marks its 10th anniversary). The restaurant is located at Peck Seah Street within a minute walk from Tanjong Pagar MRT Exit A. It's hard to miss this place as they used the huge wall to their advantage advertising their restaurant. 

8 Treasure Cooling Tea with Rosehip

The 8 Treasure Cooling Tea with Rosehip was not bad. But to my friends, they mentioned that it smell and tasted like medicine (cough mixture). So a word of caution, not everyone would like this. 

All the dishes that we ordered and ate were their best sellers.

Sambal Kang Kong $12

The Sambal Kang Kong was well cooked and was still crunchy. The unique belachan sauce in this dish stimulated the different senses of taste (sweet, spicy and salty), to its extreme at times. It was very spicy and yet salty at the same time. I suspect that they had added Marmite to it, and if they did, they have added too much of it. If this dish was less salty, it would have been perfect. Interestingly, this dish was incredibly addictive, I wonder if it was the Marmite flavour (salty) or spiciness that made it so addictive. Beats me.. 

Oatmeal Tofu with Curry Leaves $15

The chunks of tofu in the Oatmeal Tofu with Curry Leaves were crispy on the outside and soft on the inside. An addition point to note was that it was not oily. However, the oats were a disappointment. They practically tasteless. Somehow the flavours of the curry leaves was not brought out. On a side note, the Oat Tofu with Curry Leaves looks uncanny similar to Cereal Prawns.

Broccoli with Braised Monkeyhead Mushroom $19

As the name of this dish suggests, the Broccoli with Braised Monkeyhead Mushroom was made up of mushroomhead mushrooms (as mock meat). It was then braised together with broccoli, tang gui herbs and wolfberry. It was well executed and quite a decent dish (though not fantastic). 

Penang Rendang $19

Similar, mushroom was used as mockmeat in the Penang Rendang. This was another spicy dish, thought not as spicy as the sambal kangkong. In terms of taste, I thought that it was quite decently executed and similar to those found elsewhere (which uses mockmeat).

Nyonya Curry $19

Leaving the best for the last, the Nyonya Curry was outstanding. 8 hours of preparation and cooking was required for this dish. This dish was made of shiitake mushrooms (as mock meat) and potato in a thick Nyonya style curry sauce. The curry was incredibly flavourful and appetising. The potato and mockmeat tasted wonder in this sauce! Taste as good, if not as even better than other Nyonya Curry found elsewhere. The curry goes well with steamed rice! Yummy!

One of the aim of Whole Earth was to create a place where vegetarians could bring their friends non-vegetarian friends to. I must say that the food was impressive. Some of them not only taste just like the real one, but was even better! You may have noticed by now that mushrooms are commonly used as mockmeat by Whole Earth instead of using soybased or flour mockmeat.

Price wise I would say that it was on the expensive end and the portions were small. The ambiance and environment of the restaurant made it difficult to chat as it amplify and hence cause the place to be very noisy. This was despite the fact that it was only half full. Overall, I would conclude that, the vegetarian food served here are unique and quite good (in terms of taste). 

Whole Earth Peranakan Thai Vegetarian Restaurant (Tanjong Pagar)

76 Peck Seah Street

Singapore 079331

Tel: 6323 3308

Opening Hours: Daily Lunch 11:30am to 3pm (last order at 2:30pm) 

                                               Dinner: 5:30 to 10pm (last order at 9:15pm)

Website

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Lek Lim Nonya Cake Confectionery (Bedok)

Lek Lim Nonya Cake Confectionery located in Bedok is a traditional shop selling kuehs. It first started its business in 1967, serving customers through their home kitchen before setting up their own shop (at its current location) in 1987 as business picked up.

Through out the years since their inception, they have survived mainly through customers' word of mouth (WOM), no advertising on their part is required. This is not an easy feat as I notice that their location is not exactly ideal. To get to Lek Lim Nonya Cake Confectionery, one would need to take a bus from Bedok MRT station. It is not located in a crowded area near an attraction or shopping mall. They are located just next to Fengshan Food Centre where many people frequent at night for supper for the famous Minced Pork Noodles and Chicken Wings, but well... they are closed by evening time. Hence, to have operated for so long with just WOM, I am sure they did something, if not a few things right!

So what are Lek Lim Nonya Cake Confectionery's USP (Unique Selling Points) that have allowed them to operate for so long? From my perspective the USPs are:

1) Hand made Kuehs and other products. The Kuehs and fried stuff such as Yam Cake, Curry Puffs, Spring Rolls are all hand made! From pastry to the fillings, they are all hand made from the raw ingredients. Not made from factories! I feel that this is the most important USP. Despite it being a labourious task with such a wide product range, they still take the effort to make everything from scratch. Kudos to them.

2) Freshly made daily. Every thing is freshly made on the spot daily. To do this, they have to start working at 4am in the wee hours of the morning daily!

3) No/Minimum preservatives. If you are a regular customer here, you will know that most of the kuehs  and fried snacks cannot be kept for long. This is because no preservatives are added. It is best to eat it on the spot or within the same day.

4) Vegetarian. Suitable for vegetarian.

5) Halal Certified. Suitable for our Muslim friends (important point..especially in the light of Amy Cheong facebook post).

Part of the product range

Kuehs

Pulut Int and Fried Snacks

6) Wide variety of product range. They sell a comprehensive range of kuehs (from Nonya Kuehs to Ang Koo Kuehs to Soon Kuehs) and fried snacks (from Curry Puffs, Spring Rolls to Fried Yam Cakes) which are all hand made by them.

During this visit, the partner and I had the opportunity to view and learn (hands on experience) how some of the kuehs are made. First up, Ang Ku Kuehs.

Filling for Ang Ku Kuehs (Peanut, Bean, Gula Melaka Coconut)

These are the Peanut, Bean and Gula Mekala Coconut fillings used for the Ang Ku Kuehs 红龟糕 aka   Red Tortoise Cakes. This is a traditional kueh with a tortoise shell shape with a soft sticky glutinous rice flour skin and sweet filings inside. Back then, Chinese believe that eating tortoise will promote longevity, bringing prosperity and good luck to people. Hence, the tortoise shell shape. The Ang Ku Kueh is an auspicious kueh that is often eaten during important Chinese festivals such as Chinese New Year and also during birthday celebrations.

Left to Right: Mould, Ang Ku Kueh - making in process

This is the mould used to make Ang Ku Kuehs.

Ang Ku Kuehs before steaming

It was not an easy making the Ang Ku Kuehs. There are not supposed to be any cracks on the kuehs, but well, this is our first time making it. A hands on session that allows us to appreciate the effort gone into making this. This excludes the effort and man hours required for making the pastry and fillings as these were already prepared for us.

Ang Ku Kuehs

I liked the Ang Ku Kueh ($0.50 each, $2.30 for 5) with peanut fillings in it. Because the peanut fillings were thick, moist and crunchy. Providing a nice contrast to the glutinous rice flour skin which was soft, sticky and chewy. Moreover, I must say that they were generous with the fillings.

Pulut Int

Pulut Int

Also had the opportunity to learn how to wrap the Pulut Int ($0.50). The Malay Auntie was able to wrap it so fast and quickly. It seems easy, but upon attempting it, I realised that it was harder than it seems. Well, I guess I am better at eating. The Pulut Int consisted of sweet blue (clitoria flower) glutinous rice topped with gula melaka coconut toppings and wrapped banana leaf.

Soon Kueh

The red mould as seems above is the mould used to make Soon Kueh ($0.70) and Ku Cai Kueh ($0.70). I believe that this mould can be used to make curry puffs too.

The filling that is used in the Soon Kueh.

Soon Kueh

Each piece of Soon Kuehs are handmade. A labour intensive process and as seen in the above photo, each piece looks exactly the same as if they were made by machines.

Mould

This is the mould used to make Rice Kueh ($0.80).

Kueh Salat

Freshly made Kueh Salat!

Kueh Salat

The Kueh Salat ($1.20 per packet) with the top layer consisting of a pandan crust with sticky glutinous rice at the bottom.

Kueh Lapi

Kueh Lapis

Kueh Lapis 九层糕 ($1.20 per packet) aka 9 layer cake / Jiu Cheng Gao, one of my favourite childhood snack which I peeled off layer by layer.

Yam Cake

Customers can choose between their Fried or non-fried Yam Cakes. I enjoyed both versions and though that this was one of the better yam cakes I have had. Because, their Yam Cakes ($0.80 per piece) were full of yam chunks along with mushrooms and other ingredients. In addition, it was soft and fragrant. Yam lovers will like this.

Tapioca Kuehs; Kotoh Ubi

Keeping the best for the last..

Both kuehs above are Tapioca Kuehs - Kotoh Ubi ($1.20 per packet). The one on the left is mashed tapioca with gula melaka mixed in it. While the one on the right is mashed tapioca topped with gula melaka coconut (This is my favourite among all the kuehs I tried). The tapioca at the bottom was soft and fragrant with generous chunks of tapioca in it. On top, the gula melaka coconut enhanced the flavour making this incredibly delectable.

I can't help but emphasis on the quality and freshness of the kuehs and snacks that Lek Lim Nonya Cake Confectionery sells. In addition, these are hand made with manual labour at such an affordable price. I must say, I really admire the spirit of Lek Lim Nonya Cake Confectionary, for taking such effort to bring these delish kuehs to consumers in the traditional way (hard way). They could have easily just purchase a few machines to do the work (less staffing issues to handle, higher throughput). With our developing society modernising and as quality of life improves, who knows if kuehs will still continue to play a role in our daily life. From my own personal observation, it seems to be going on a down trend, people we now prefer to eat fanciful buns/bread, cupcakes, pancakes, swiss rolls, bubble tea, beancurd, ice cream, crepe and more. Hopefully, I am wrong. Hence, if you are wondering where to get kuehs, this could be one of your options.

Thanks Gavan for the invite. 

ps: the Spring Rolls are quite good too. Big and full of ingredients such as turnip, carrot, beansprouts. No photo as we well... ate it while on the way home.

Lek Lim Nonya Cake Confectionery (Bedok)
84 Bedok North Street 4
#01-21
Tel: 6449 0815
Opening Hours: Mon to Sat 4am - 6pm
                          Sun 4am - 2pm
Website
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Location

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