Train2eat with Danny Chen

Yum Cha is located right in the centre of the Singapore Chinatown. Look out for the teapot signboard or just ask around. Try to be there early i.e. around 11am or call up to reserve a table if you are going for brunch during the weekends. I normally, just turn up and the wait is around 10-15 mins max.  Good selection of dim sum. You get all the traditional dim sum offering plus new ones which the chef creates. Good quality - generous size and good ingredients. in other restaurants, sometimes you find that the dim sum are smaller. Reasonably priced. For 2 person, less than $50.  The other thing I really like about having dim sum in Yum Cha is the atmosphere. Not because its location in Chinatown but more so because of the restaurant ambience. The table setting, the push carts, etc. it is somehow less formal compared to a chinese restaurant in a hotel.

This is definitely one dining venue that I had wanted in my blog for awhile now. I have been here numerous times but those were my pre-blogging days. So, since my sisters were visiting and they wanted a seafood dinner where else could I bring them. : ) Melben, is definitely making money... On Fridays and weekend, it is so full that you have to queue. In the past, the use to provide chairs. Now, you just form a line. They had recently renovated. Must have negotiated out a few other tenants and had the whole space for themselves. Must say that it looks nicer now. Kitchen is enclosed and they now have a proper drinks section and cashiering area. The rojak and chicken wings shop is still there. Good idea, since you normally have to wait at least half an hour for your meal. I also like the way Melben manages customers expectations i.e. you will be given an indication of how long you have to wait to be served your meal when they take your order at the queue. Normally they will buffer the tim

Your Wol is a tiny korean restaurant next to United Square. It is a few shop lots away from Udders the ice cream parlour. This is an interesting meal to try. It is call "Pu de jegae"  or Army soup, literally translated. The history goes back to the Korean War, when people were scavenging through waste thrown out by the US army and found bits of meat patties and sausages which were used to make this soup. Some rice cakes, fish cakes, vegetable and kimchi is added. It is good by itself for dinner. You can add ramen or rice, if it is not enough.

A fellow foodie colleague of mine recommended this place when I mentioned porridge steamboat I had in KL. Porridge steamboat was one of those food fad that went away quickly. Apparently, quite a few restaurants popped up a few years ago offering porridge steamboat as their main menu but demand didn't quite sustain its existence. So slowly you find many switching back to the conventional steamboat, if they didn't end up closing. Anyway, so it was quite a surprise for the staff tending to us when we ordered the porridge steamboat. Jade Palace is your usual chinese restaurant whose menu has the usual a la carte chinese dishes. The steamboat was the "other" offer, maybe more popular during the weekends when people have more time and you have a few soup base stock that you can choose from. The steamboat porridge was not exactly on the menu but of course, if you ask they can make it available for you... but of course there is a price to pay... The steamboat menu is a la car

This is probably the best Korean restaurant to go to, if you have some Korean guests to entertain and you want a reasonably priced Korean restaurant with good food and ambience. Remember Koreans would always appreciate a good korean meal anytime even though they are in a foreign country. So, you won't go wrong by bringing them to one when they visit Singapore. I have been here a couple of times and each time I had the pork belly bbq and a spicy soup. I would recommend for those who like fish innards to try the spicy fish soup instead. Fish innards here means stomach and roe. It is an acquired taste I suppose but let me assure you that I was not a big fan of fishy stuff at first but this soup converted me. The innard once cooked is tender but yet retains its taste. Don't worry if you end up cooking it for too long because the texture remains quite consistent. The longer you cook, the better the soup will taste.  The other point worth mentioning is that the service is good. Staff