Shun Feng is highly raved for its yummy crayfish soup. There was a long queue already at 11:30 am and we waited for almost an hour. We ordered the large crayfish soup ($10) and a sliced mackerel soup ($7) which almost wasn't enough for three people. Took a glimpse around and noticed most customers had a large bowl of soup to themselves. 

We wanted to try the crystal horfun ($0.50) which came doused in soy sauce and crispy shallots. To our dismay, they ran out of horfun shortly before our turn, so we had to settle for the white rice (same price).

Can't go wrong with chili padi / sambal and crayfish (:

Each large bowl came with three whole crayfish (small ones), homemade meat balls, sliced dory, tofu and tomatoes. The crayfish was fresh, tender and slid off the shell easily. It also did not have a fishy aftertaste. We also enjoyed the meatballs which were packed full of ingredients like mushroom. The soup on the other hand was a bit of a let down. We went in with high expectations as everyone was saying how rich  and creamy it was, but it turned out to be much lighter in taste.

A lot of customers were having their roast duck noodle (7rm). So as typical Singaporeans, we also had to try. The noodles were QQ but the sauce was your run-of-the-mill soya sauce concoction. Serving was on the small side, I think one person could eat like two of these plates.

Of course, have to order the signature herbal roast duck rice (7rm)! Restoran Ya Wang is supposedly the consultant for Dian Xiao Er. While the duck was decent, the herbal sauce was disappointing -- they barely drizzled a tablespoon of sauce over your rice lor. And it was quite mild. (You need to pay 5rm to top up the sauce) I think we still prefer DXE.

Conveniently located near the CIQ and City Square, Kam Long Curry Fish Head is one of the best eats in JB. Well-known for being cheap and good, the queue at this stall can get pretty insane. Even though it opens till 430pm, the fish head curry usually sells out by 2pm.

Look at how cheap the portions are. For RM22 (currently S$7.33), you get half a fish head, lots of vegetables and a bubbling clay pot full of one of the most lemak curry we've ever tasted. The fish meat was firm and there was no fishy aftertaste.


Sher kept insisting that small was more than enough for two (she read from some other blogger's review). But the guy sitting opposite us (be prepared to share table) was having a medium all to himself. Maybe our stomachs were full from the buffet breakfast earlier, and so we almost couldn't finish the whole pot of curry. We think the medium pot would suffice 2 starving customers for lunch.

Sher went for the soupy version of prawn mee ($4) because she loves the deliciously rich stock. It is so red because all the goodness have been extracted from the prawn shells and prawns heads and gone into the soup. Although the broth is loaded with oil and cholesterol, we slurped up every drop of it.

S went for the dry prawn and pork rib combo ($5 for small). The dry version comes in a delicious chili sauce and deep fried shallots. The pork ribs were fork tender, albeit on the fatty side. Served separately is a small bowl of prawn stock.

The smallest portion is actually not very substantial. We were left craving for more. On hindsight, since were already survived the queue, we should have gone for the larger portion instead. Also on a side note, the popiah ($1.50) from a nearby stall was quite good -- we liked the pleasantly crispy popiah skin.

The menu is quite extensive. Lots of vegetables and side dishes to complement your bak kut teh.

Between the spare ribs ($8) and the pork ribs ($7), we recommend the spare ribs because it tends to be more tender (and fattier). If you want more meat and less bones though, go for the drier pork ribs. The soup comes hot and peppery, but somewhat lacking in robustness. Also, for such a premium price, the serving is on the small side.

A meal at Yahua Rou Gu Cha doesn't come cheap. Discounting the side dishes, the Bak Kut Teh alone is $8 dollars, and you only get 3 miserable pieces of meat. Be sure to drink your moneys worth of soup -- its refillable.

Nestled between the many eateries and restaurants on Purvis Street, Yet Con has stood the testament of time. Apparently, the restaurant has been open for more than 70+ years. Everything about it screams old school: the fading sign board, glass cabinet where the chicken rests, the bare-bones interior and the rosewood counter where an old man, presumably the boss, mans the cash register.

When eating chicken rice, most of us would agree that what really makes or breaks the dish is the chili. Yet Con's chili was on the watery side and we had to carefully drain most of the liquid away. Same procedure with the ginger. By Sher's (much improved) standards, the chili had no kick.

The chicken itself we suspected it wasn't boiled and dunked immediately in ice water, unlike other shops. While there was no springy, gelatinous texture to the chicken, we could really taste the chicken flavor and it was quite tender for breast meat. We were also served a huge bowl of chicken soup which had lots of parsley and crisp cabbage floating in it.

Nothing beats a hot bowl of peppery Bak Kut Teh on a cold, rainy day. Old Street Bak Kut Teh is a modern take on the traditional Teochew dish. Over at Old Street, you have a fancy iPad ordering system, a dry rendition of Bak Kut Teh and a wide array of dips and sauces.

Don't get me started on the condiments. Apart from the typical dark sauce and chili padi, they also have a chicken-rice-esque chili sauce, raw minced garlic (yummy) and a peanut sauce (yummier). Trust me you'll be spoiled for choice over at Old Street.

To compliment our Bak Kut Teh, we ordered some incredibly expensive braised peanuts ($3.30). Next time, we'll bring our own can of peanuts ($0.70 from Fairprice) ...

After our lunch at Top 1 Home Made Noodles, we made a few stops along the Downtown Line 2 (Botanic Gardens & Sixth Avenue) before heading to our last pit stop: Rail Mall (Hillview). Some of you westsiders may be familiar with this popular food haunt. Home to a few cafes, restaurants and eateries, the most famous place here is probably the prata shop. A short walk away, you'll find an old railway track which is perfect for ootds, potds, wiwts. 

We had earlier wanted to try Soon Huat Bak Kut Teh at Sixth Avenue, but unfortunately it was raining heavily and we didn't want to risk getting wet. So when we found Pao Xiang Bak Kut Teh at Rail Mail we did not hesitate to enter. The shop looks new and we weren't sure if it was going to be any good as it was neither lunchtime nor dinnertime.