Welcome to Central, Singapore.

I love duck confit and the one here made my evening! Ordered burrata as a starter and finished off with a tiramisu. Everything was perfect! <33

Pao fan with dimsum set. The Pao fan was indeed their speciality, with crispy rice and fried rice soaked in umami filled soup base. Totally recommended!

Incorporated in December 2017, this brand is popular for serving traditional Chinese Cantonese desserts, presented with visual flair that appeals to the masses.
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Part theatrical experience, a bowl of ginger syrup is presented tableside, then staff pour in the hot chicken egg white and milk mixture and cover the bowl. Instructions are to let it steam and set for 3 minutes before consuming.
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When uncovered and revealed, the result is a wobbly smooth juicy pudding dessert, much softer in texture than elsewhere, with bright milky eggy sweet spice herbal flavour. Yum. Warm and comforting.
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Ginger And Egg Custard Pudding
Jin Yu Man Tang Dessert
@ 291 South Bridge Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/06/best-of-singapore-hawkers-ginger-egg-custard.html

Ordered the signature lunch set ($21.90++) as it was value for money and had a variety of dim sum I wanted to try. For the sizzling poached rice in chicken, the crispy fried rice was literally sizzling when poured in. The broth was deeply infused with flavour and felt like it had been boiled for many hours. The egg in the soup was fluffy and juicy - kind of feels like it was fried even though it didn't look like it. The vegetables were cut to bite size and went well with the soup. And the chicken was divine as well.

For the steamed siew mai, the prawns were fresh and bouncy, the skin was just right and not soggy and it was topped with real ebiko. I'm glad I tried this first because my mind was blown by the house special siew mai, topped with dried shrimp (hae bee hiam) which elevated the siew mai to the next level. The fried beancurd prawn is kind of like a fried prawn pancake, really crispy without compromising on the texture of the prawns. Pairs well with the mayo which is not your regular mayo, it had a pink tint and tasted slightly sweeter than normal mayo.

Then I went for the buns. The pan fried mei cai pork bun was so interesting, the filling kind of tasted pickled and the pau is soft and slightly crispy on the outside. The baked BBQ pork bun was amazing, the outside had a polo bun crispy coating dusted with icing sugar, and the BBQ pork filling was great too.

For dessert, the wolfberry jelly was so pretty, decorated with chrysanthemum flowers and goji berry. Was pleasantly surprised that it tasted amazing too, the jelly had a sweet chrysanthemum tea fragrance and the goji berry was plump and juicy.

We also got the deep fried pork belly noodles set. While the presentation was great, I expected it to taste like your regular coffeeshop roasted pork noodles and I was so wrong. The noodles were bouncy and soft and not like your regular mee kia. The roasted pork was fragrant, juicy and not too hard or salty. This was served with the chrysanthemum woflberry jelly and I was happy to have more.

For the drinks, the signature lunch set came with the pu'er ripe tea (100 years) which was light and comforting. For the roasted pork noodles set, I opted to add 40 cents to upgrade to iced Hong Kong milk tea, which was similarly not too sweet.

Overall, I am impressed with the vibes, unique dishes, quality and taste of the food. Will be back again.

Fresh salmon is seared to perfection, then topped with their house-made maple miso-dijon sauce that's sweet, tangy and slightly nutty glaze which really lifts the dish. Paired with creamy mashed potatoes and crisp steamed vegetables 》$18.90

Linguine is tossed with tender chicken, onions, tomatoes and bell peppers, all coated in their spicy Cajun sauce. The sauce has a nice balance of heat and smokiness, with just enough tang from the tomatoes to keep it fresh. A satisfying option if you’re craving pasta with a kick 》$14.90

The ribs are smoky, tender and packed with flavour. Each rack is hand-rubbed with their secret spice blend, slow-cooked till juicy, then finished over an open flame with a generous coat of BBQ sauce. The meat falls off the bone easily and that sweet-savoury glaze keeps you coming back for more. Served with Cajun fries and crunchy coleslaw 》$16.90

Crispy, salty and dangerously addictive. Perfect snack to go with the seafood boil 》$7.90

I really enjoyed the prosciutto arugula pizza, it had that nice balance of salty and fresh that makes you want to keep going back for another slice. The earl grey lychee tea was great, fragrant but still light and refreshing . The mentaiko fries were tasty, and the hojicha with cream was comforting in a subtle way, cream is not too sweet.

This humble stall was founded in June 2021 by husband-and-wife duo Edwin Fong and Sharon Wong, and still family-run together with sister Cecilia Fong. They use authentic recipes, passed down within the family, in making their traditional Chinese Cantonese desserts.
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Their wobbly bouncy smooth egg custard pudding, much denser than other renditions elsewhere, has a bright yellow colour, with a base of juicy warm ginger syrup.
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Has lovely bright eggy savoury sweet spice herbal flavour. Portion size feels larger than elsewhere too.
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Ginger And Egg Custard Pudding
Hup Ka Foon / He Jia Huan
@ 18 Sago Street
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More details:
https://ivanteh-runningman.blogspot.com/2023/06/best-of-singapore-hawkers-ginger-egg-custard.html

Had a fantastic meal at The House of Chungdam! The beef cuts were so tender, especially the boneless short rib and thinly sliced brisket. Loved the steamed egg, hearty soybean soup packed with generous fillings of brisket, and authentic Korean sides like raw squid and fresh kimchi. Overall, a delicious and cosy place for friends and family to enjoy Korean BBQ.

Established in January 1985, this humble stall specialises in South Indian dishes, particularly those from Tamil Nadu state in India. Their affordable prices and delicious tastes create repeat customers.
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Their rendition has boneless mutton chunks marinated in plain yoghurt, powdered red chili, and other whole spices, with a base of stewed tomatoes and red onions.
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The curry is thick and semi-dry, clinging to the meat. Has tender chewy sticky textures, with meaty salty savoury tangy sour spice flavour.
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Mutton Mysore
Sri Kamala Vilas Restaurant / Kamala Restaurant
@ Tekka Centre, 662 Buffalo Road #01-16
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html