Here's a list of 18 cafes in the East to visit for your weekend brunch, including cafes such as Awfully Chocolate and Cafe Natsu.

Read the review from 8daysea t about this 3 month old meat joint near my place and decided to head down for Saturday dinner. Two of the chef...

Hey, fam! If you are looking for something new to try out in Johor, we have something that might just tickle your taste buds! We have chance upon the juiciest burgers in the state. That's right, we ar

Cafe Do Nicole’s Flower is not unfamiliar to many who stayed in the East, a cafe which opened in 2019 with an ambience that is unlike many cafes. Le Jardin

Ramen Dining Keisuke Tokyo opens in Capitol Singapore, with the lobster broth ramen returning and the addition of Jiro and Iekei-style ramen.

Small eatery in Novena Gardens serving Hokkien Mee with smokey wok hei! They also have prawn mee soup and other dishes

Popular for its powerful broth, Yanji Seafood is a 40-year-old family brand with a total of six yummy seafood soup dishes on the menu.

Keisuke Group’s 19th outlet will be officially opening on 1st April 2019 at Paya Lebar Square. The latest food concept offers sumiyaki (charcoal-grilled) in which food items are slow grilled over hot charcoal. And they use bincho-tan imported from Japan, which is known for its natural purification and neutralises the harmful acid that may occur

A Noodle Story opens their newest outlet at Guoco Tower in Tanjong Pagar, bringing their michelin-starred noodles to town!

From a home based business, a 23-year-old chef starts his first brick and mortar stall, Blackgoat, which is now at Jalan Batu Hawker Centre.

新加坡人太有口福了！ 先前在TikTok爆红的圆形可颂 如今在新加坡也可以吃到了~ source:IG @lokatmyfood 有别于我们常见的可颂 更与Cruffin（玛芬蛋糕+可颂） 及Cronut（可颂甜甜圈） 这款原名为Suprême的圆形爆浆可颂 今年四月由美国纽约烘焙坊 Lafayette Grand Cafe & Bakery推出 没想到火速走红！ source:IG @hungry_in_manhattan 结合瑞士卷与可颂为一体 圆形爆浆可颂的外形圆圆滚滚，非常可爱 一掰开酥脆的饼皮 里头藏着满满的馅料！ source:IG @mic

Tundra Beats · Feel Good

From trendy cafes serving brunch and coffee, to dessert places with waffles and ice cream, the Serangoon neighbourhood has countless of eateries that are worth exploring. Here are 23 cafes in the Serangoon area you should definitely check out. APOLLO COFFEE BAR One of our fa

Experience the charm of Nimmies Pastry Cafe in Johor Bahru, where a stunning bakery cafe serves Nasi Lemak Croissant. Indulge in delicious delights!

You may be familiar with Mrs Pho known for its home-style Viet dishes and hearty Beef Pho bowls. How about having some Vietnamese traditional charcoal hotpot

I have recently embarked on my journey of discovery of Sichuan food. I know that Mala hotpots and Mala Xianguo have been very popular in the last few years, but I have never really gotten into it until recently when I started developing a recipe for Mapo tofu.

Sumo Big Prawn changes the prawn mee game The “bigger is better” philosophy doesn’t stop at cutting a slice of cake, it also seems to be the mantra of Ang Mo Kio’s biggest hawker hit, Sumo Big Prawn. And no, we’re not talking about the size of the bowl of prawn noodles, but the PRAWN itself. When raw, these prawns can be bigger than a child’s face, and even when cooked they are much larger than usual. Plus, beyond prawn mee, Sumo Big Prawn also has crayfish soup and even lobster bee hoon! https://youtu.be/66_GvD7QGS0 Food at Sumo Big Prawn Although Prawn Bee Hoon Soup ($5) was unavailable when we arrived, no hearts were broken as we had our hopes pinned on the up-sized version, Sumo Big Prawn ($8). Just like how I like my ang baos, these prawns were red and fat. Blanched only on order to retain its natural sweetness, each jumbo prawn was delightfully crunchy and the clams were springy without a trace of sand. We paired this with a mix of bee hoon and yellow noodles, which provided a good base for the broth to cling onto as we slurped the bowl clean. The highlight of every bowl is Sumo’s umami-filled broth, made by boiling prawn shells and pork ribs. Despite its rich tomato-red colour, the soup was not overwhelmingly dense but packed with minced garlic and generous swigs of Chinese cooking wine that left a wave of garlicky sweetness in my mouth and warmth to my stomach. I also liked how the prawns are peeled in the middle, leaving just the head and the tail attached - no getting your hands dirty here! For $13, Crayfish soup is an extravagant bowl of six halved crayfish stacked on a mountain of clams and yellow noodles. The crayfish meat peeled smoothly out of its shell, and was a lot more succulent than the lobster’s. With every bite, the fresh meat left a lingering sweetness that balanced well against the savoury yellow noodles and garlicky broth. The most expensive item at Sumo Big Prawn is Lobster Bee Hoon Soup. It’s usually priced at $18.90, but we got ours at $24.90. This is because they usually use Asian lobsters, but they have to substitute it with premium Colombian lobsters until the former is back in stock. This huge red bowl was piled with a full lobster, two big prawns and loads of clams to completely cover the bee hoon beneath. Although this 300g to 350g lobster was generously meaty, I was disappointed to find mine overcooked and tough. However, it’s still worth buying to taste this crustacean without the usual price tag. Ambience at Sumo Big Prawn Don’t be put off by the huge line, because each dish is well worth the wait. Unlike older hawker centres, AMK 628 Market is well-lit and ventilated, dismissing any concerns about consuming a steaming hot bowl of soup in a non-air conditioned place. Service was great as well. When we couldn’t finish our meal, the staff were more than happy to help dapao our leftovers, even topping our soup up before we left. The verdict If judging by best value for price paid, there’s nothing like the size or ingredients of these show-stoppers! I’m also amazed by how much seafood Sumo Big Prawn is able to pile into every bowl. Other than the overcooked lobster, Sumo Big Prawn ticks all the boxes of a cheap but atas noodle bowl that leaves my tummy satisfied. I’ll definitely be back for more crayfish and prawn noodles soon! Address: 628 Ang Mo Kio Avenue 4, AMK 628 Market, Singapore 560628 Opening hours: Tue-Sun 8:30am to 7:30pm, Mon 8:30am to 2pm Tel: 9299 2621 Website Sumo Big Prawn is not a halal-certified eatery. This is an independent review by Eatbook.sg.

One of the most notable things about The Boiler is that it offers the most wonderful seafood boil experience by serving only the freshest seafood.

Cat in the Hat sells French patisseries at a hawker centre, and is a literal hidden gem at Golden Mile Food Centre.

Tuan Yuan Pork Rib Soup serves one of the best pork ribs soups also known as "Bak Kut Teh" in Tiong Bahru. Their broth here can be customized to add more spice.

I've been on the hunt for Singapore's best nasi lemak, and based on what I tasted today, HUSK Nasi Lemak may very well be it.

Quirky Singaporean Bistro serving home cooked and Zi char favourites at Novotel at Stevens Road

Hamburg Steak Keisuke puts cheese in your steak Since opening his first ramen store in 2010, Chef Keisuke Takada hasn’t stopped making Japanese staples mainstream in Singapore. In the past seven years, he’s opened eight ramen shops, a gyoza joint, a Japanese tendon restaurant, and a sake bar - all named after himself. Now, Chef Keisuke is tackling Japanese hamburger steak with Teppanyaki Hamburg Nihonbashi Keisuke Bettei, or Hamburg Steak Keisuke. We usually think of hamburgers as either beef patties inside a bun, or people from the German city of Hamburg. In Japan however, a hamburg is a significantly large minced beef patty - about 2-inches thick - containing onions and spices, and served with sauces and side dishes. According to Chef Keisuke, the dish is immensely popular in Japan, and is the next step in his Japanese comfort food invasion. https://youtu.be/qqAp05qJgSE Food at Hamburg Steak Keisuke There are only two items on the menu, and they’re essentially the same thing. Keisuke Prime Beef Hamburg Set ($18.80++) is a 150g patty of prime beef shoulder cut that’s been minced in-house into two sizes, all in the name of better texture. It comes with an ebi fry, a cube of tofu, and two pieces of aburaage, which can be best described as flattened taupok. I’ve never had beef like this. The meat was surprisingly tender, and has an almost tofu-like texture. This is the point where you start doubting my credibility, but I assure you the cooks here have somehow made a beef patty so delicate, it almost crumbled off my chopsticks. The patty had none of that characteristic beefy stench. Instead, all I tasted was clean, well-seasoned beef, along with the slow-cooked onions that’s been tossed into the mix. The other item is Triple Cheese Prime Beef Hamburg Set ($20.80++), which comes stuffed with - you guessed it - cheese. Made with the classic cheese trinity of cheddar, mozzarella, and parmesan, all you need to do is gently prod the patty and the golden-yellow combination almost immediately oozes out. Unfortunately, the cheese hardly tasted like cheese, and could afford to be sharper. Each set comes with your choice of one out of four sauces: original, demi-glace, teriyaki, and oroshi ponzu (radish with vinegar). I usually like my beef sauceless, but the demi-glace and its tartness worked well with the meat. Every main ordered gives you unlimited access to their salad bar. With over 20 types of greens and noodle salads, there’s a very good chance you’ll fill yourself up with just sides. But don’t you dare. You’ll just be wasting stomach space when you really should be digging your teeth into hamburg. If you have to get something, pick up some Sapporo Ramen Salad. Savoury and tart, it’s great as both a pick-me-up and palate cleanser. At any Keisuke restaurant, you’re bound to notice a container of hard-boiled eggs. This is a reflection of Chef Keisuke’s mission to make diners happy, because he’s discovered Singaporeans' fondness of eggs. Which is why the true star here is the egg station. Helmed by a chef, you can take your pick from six ways of egg preparation. Or, go ahead and try out all six, because the eggs are free-flow anyway. The must-try egg here is plain omelette, presented omu-style. Buttery, fluffy, and runny on the inside, this has forever spoiled the way I eat eggs. I now want a chef with a glittery hat to make beautifully-seasoned plain omelettes till the day I die. Ambience at Hamburg Steak Keisuke I’ve never been to Japan, but I’ve watched Jiro Dreams Of Sushi enough times to know that this places looks like a typical restaurant in Japan. Wooden fittings and furniture extend their metaphorical arms to welcome you into a wooden embrace. You also get to see and smell your hamburg patties prepared in front of your eyes. The kitchen is fairly open, so all you have to do is stand in front of the chefs and wait for the very eye-catching flambé. I’m sure the chefs won’t mind your prying eyes. Not at all. While you’ll smell the beef, you won’t smell beefy, thanks to their strong air-con and air circulation. Dining was a very pleasant experience, and we were kept cool while there. Pro-tip: opt to sit in a booth because there are free USB ports to charge your devices while dining! You just have to bring your own cable. The verdict Hamburg Streak Keisuke’s ridiculously tender beef patties are both its boon and bane. I’ve never tasted beef this delicate, in both structure and seasoning. But I also like my beef to feel like beef. That means with some chewiness, texture, and slightly bloody - elements all missing from Chef Keisuke’s hamburg. Thankfully, the salad bar and absolutely stellar eggs more than make up for any personal grievances. This was a media tasting at Teppanyaki Hamburg Nihonbashi Keisuke Bettei.

If you’ve run out of places to visit while still stuck in Singapore, Lucky Saigon Cafe is the restaurant you’ll want to visit!Situated right next to Salvation Army Drive-Thru Centre at Tanglin, Lucky Saigon Cafe serves Vietnamese food with an entirely outdoor concept. Lucky Saigon Cafe isn't entirely a new establishment as this is actually their second outlet. The first one is located near Boat Quay, at North Canal Road. The environmentBored of the usual woody interiors of cafes? Then you'll en

Yanxi Palace Steamboat is now called Yanxi Dim Sum & Hotpot. The restaurant has rebranded itself with updated dim sum and starters on top of their signature hotpot. The restaurant is not easily accessible via MRT station, and they called the area as Chinatown “Dempsey”. There is a bus stop outside the main road, and

Craving for some authentic handmade pasta, here are a few spots you need to check out to get your pasta fix that are absolutely delicioso

Update: Fishball Story has shifted to Bugis Junction, 200 Victoria Street, #01-71/72, Singapore 188021. Fishball Story at Circuit Road When Fishball Story was awarded the Michelin Bib Gourmand award in 2016, owner Douglas Ng was propelled to hawker stardom at just the age of 25. Now in his 30s, Douglas’ humble stall has gone through marked changes, with a shift away from handmade fishballs and a greater variety of dishes on offer—some of which are rarely found in traditional fishball noodle stalls. Curious to find out if these changes have added exciting twists to this story, we decided to pay the stall a visit. https://eatbook.sg/fei-gong-cart-noodles/ Food at Fishball Story Douglas’ tale began with him learning his grandmother’s handmade fishball recipe. Thus, it was only fitting that we started with the closest thing to old-school fishball noodles on the menu, the Signature With Fish Dumpling Noodle ($5.90). Let’s talk about the mee pok first. The flat yellow noodles were QQ and didn't have an alkaline taste, making them ideal hosts for the chilli sauce and vinegar mix. Unfortunately, the sambal chilli was somewhat lacking in umami, which left the noodles feeling like a haze of spicy-sour—though they did pack a good spicy punch. The fishballs here are no longer made by hand. Rather, Douglas now runs his own fishball factory that uses specially designed moulds to create more consistent fishballs. I’d argue that the inconsistent texture found in handmade fishballs is precisely what makes them so good, but that’s ultimately a subjective debate. Still, I thought the ones here were pretty good for machine-made fishballs. They were pleasantly bouncy and not unpleasantly fishy, which allowed for the 100% yellowtail meat to dazzle. The fishcakes were of a similar calibre as well. While the fishballs and fishcakes are the domain of machines, the fish dumplings continue to be sculpted by hand. Their resulting silky texture is a product of this manual labour, and their mild yet satisfying taste made them even better. The most interesting element of the dish, however, was the fish fries. These thin strips of fried fish sticks were crispy and aromatic, and gave the somewhat bland noodles a savoury boost. While fishball noodles are likely to remain his forte, Douglas’ fondness for our hawker culture has inspired him to incorporate other dishes into his menu. The Special Sauce Premium Chee Cheong Fun ($6.90) is perhaps the most striking example of this, with its attempt at replicating the texture of conventional chee cheong fun with guotiao noodles. The thick, chewy noodles were coated in a sesame peanut sauce that had a really sweet and nutty flavour. They were joined by a few familiar faces—fishball, cakes and dumplings—as well as new ones, such as the mushroom and prawn balls. But it is the sheer richness of the sauce that ties it all together. Unfortunately, while it was flavourful at first, it got a little cloying partway through the dish. We topped off our meal with the classic Laksa ($5.90). Fishballs and fishcakes feature in this dish too, along with pieces of tau pok. The full-bodied broth carried a strong coconut milk taste and was only mildly spicy, imbuing both the springy noodles and various ingredients with its flavour. And while I enjoyed the fish-based ingredients as much as before, I was particularly impressed with the tau pok here, especially since it didn’t turn soggy even after sitting in the soup for a good while. Ambience at Fishball Story Fishball Story is a five-minute walk from Mattar MRT Station. It’s a small stall, but one that’s well-lit and ventilated, with a modern touch that suits the stall’s fresh approach to fishball noodles. Here, you can also purchase their fish fries or frozen fishballs, among other things. A new branch recently opened in Bugis Junction, so you can give that a shot if you’re in the area. The verdict The best way to describe the Fishball Story experience, many years after its Michelin award, is that it is now more of a short story collection than a solid, cohesive narrative. With the singular focus on fishball noodles now gone, the appeal lies in the stall’s diverse dishes. For other fishball noodle stalls to check out, have a look at our Malaysian HupKee Fishball Noodle review. If you’re looking for tasty rice dishes instead, read our Braise Lu Zhi Jia review. Address: 200 Victoria Street, #01-71/72, Bugis Junction, Singapore 188021 Opening hours: Daily 7am to 10:30pm Website Fishball Story is not a halal-certified eatery. https://eatbook.sg/malaysian-hupkee-fishball-noodle/ Photos taken by Tanya Tham. This was an independent review by Eatbook.sg.

Roasted Story is a new restaurant specialising in firewood roasted meat like Char Siew, Roast Duck and Pork Belly.

From an online business to a brick-and-mortar space, Breakfast Grill is a sandwich-specialty shop currently co-sharing a space with Mad Nest - a bistro that

Located along the same stretch as For the People, Once Upon A Time by Jeanette Aw and Lola Faye Cafe, La Levain is the newest kid on the block.

This neighbourhood Zi Char in the Serangoon Area serves excellent Cantonese Style cuisine!

Ajiya Okonomiyaki Restaurant lets you DIY your okonomiyaki I first got to know about the existence of okonomiyaki at a Japanese fair held at a shopping mall. The signboard on the stall read “Japanese Pizza”, and that instantly piqued my interest. Since then, I’ve been going on a hunt for good okonomiyaki around Singapore. Recently, I chanced upon Ajiya Okonomiyaki Restaurant, a Japanese restaurant that specialises in okonomiyaki. What’s more attractive is that you are even allowed to cook it yourself! https://www.youtube.com/watch?v=oAgm4otXUQY Food at Ajiya Okonomiyaki Restaurant The okonomiyaki at Ajiya comes in four different types - Seafood Deluxe ($16+), Meat Lovers ($15+), Ajiya’s Combo ($16+), and Veggie Delight ($13+). Customers can pick their ingredients based on the type they choose. I went for the Seafood Deluxe, and selected prawns, squid, and tobiko as my ingredients. Fresh cabbage made up the bulk of the okonomiyaki. Before pouring everything onto the grill, I was told to mix the ingredients with okonomiyaki batter. After which, off to the grill it goes! After shaping and flattening the okonomiyaki, the next thing you have to do is wait for a good 10 to 15 minutes before flipping it. If you are not confident of the Gordon Ramsay in you, the staff members are more than willing to be of help. On every table, there is a basket containing sauces such as okonomiyaki sauce and Japanese mayonnaise, and toppings such as bonito flakes. It is time to unleash your inner Leonardo Da Vinci and decorate your okonomiyaki. After a short delusional moment of being the best cook in the house, it was finally time to taste my own creation. The exterior of the okonomiyaki was grilled till crispy and brown, whereas the interior was relatively softer. As my teeth sank into the Japanese pancake, it gave off a good crunch due to the cabbage. Both the okonomiyaki sauce and Japanese mayonnaise gave the pancake a boost in flavour. The former was savoury with a tinge of sweetness, while the Japanese mayonnaise was tangy and creamy. Though both sauces added different tastes, they complemented each other very well. Right after wolfing down the okonomiyaki, it was time to be a chef again. This time round, we ordered Monjayaki. Monjayaki is a flatter and runnier version of okonomiyaki. In order to give it a try at Ajiya, a request has to be put in at least a day before your visit. The Monjayaki's prices are exactly the same as the Okonomiyaki's. I went for the Ajiya’s Combo ($16+) by selecting one ingredient from each category. The ingredients I picked were crabmeat, pork belly, and shiitake mushrooms. Just like the okonomiyaki, this dish came with a bowl of fresh cabbage as well. The cooking method for monjayaki is slightly different from the okonomiyaki's. Instead of mixing and pouring everything together onto the grill, the ingredients are cooked first before being drenched in monjayaki batter. As the monjayaki batter is not as thick as the okonomiyaki’s, cooking it was more of a challenge. That was when I decided to let an experienced staff member take over the spatulas. Flipping a monjayaki would be difficult due to its runniness, thus it was left to cook on only one side. As such, the bottom was crispy, but the top was gooey. Due to it being too delicate, the staff member recommended scraping off the monjayaki with a mini spatula provided and eating it right off the grill. Besides the difference in appearance and texture, the monjayaki was pretty similar to the okonomiyaki in terms of taste. Ambience at Ajiya Okonomiyaki Restaurant Ajiya is a small yet comfortable air-conditioned restaurant along Jalan Jurong Kechil Road. The interior design, together with the friendly staff who greeted us in Japanese made me feel like I was in Japan. The tables, which do not have grills, are only for groups of four or more. For any group smaller than that, you’ll be ushered to the counter seats instead. The verdict Right here at Ajiya Okonomiyaki Restaurant, I was able to get the best of both worlds by cooking and eating my own food. It is a great way to keep yourself entertained as you wait for your first okonomiyaki to be digested. Besides okonomiyaki, they have other grub such as Garlic Fried Rice ($6+) and Scallop Mentai ($14+) - dishes I would highly recommend as well. If this place piqued your interest, check out our review on Seiwaa, a Japanese restaurant offering DIY okonomiyaki as well, and our list of stalls to try at Bukit Timah Food Centre, which is just a 10-minute walk away. Address: 104 Jalan Jurong Kechil, Singapore 598603 Opening hours: Tue-Sun 12pm to 2:30pm, 5:30pm to 9:30pm Tel: 6463 3461 Website Ajiya Okonomiyaki Restaurant is a not a halal eatery. This is an independent review by Eatbook.sg

Nummun Thai Kitchen - Thai eatery located in Upper Thomson area run by Singaporean and Thai wife. Very competent Thai food and not too expensive

Singapore has Little India and Chinatown but never before have we had a space that honoured the K-culture! Now, Market Blue is here.

White House Teochew Porridge serves traditional dishes Formerly operating at Simon Road, White House Teochew Porridge has relocated to Serangoon Road. This family-run eatery has managed to stay popular over the past 30 years of operation, as people keep returning for their traditional house-made food. https://www.facebook.com/eatbooksg/videos/471043876779119 Food at White House Teochew Porridge Dedicated to delivering quality Teochew fare to their customers, they make their dishes fresh each day. White House Teochew Porridge maintains this high standard by cooking their food in batches throughout the day. Taking a peek at other tables, I saw that the Pomfret with Black Bean Sauce (seasonal pricing) was a popular dish. The size of the pomfret was quite generous in comparison to its price, which was $10 the day went. Though the crispy fish skin turned soggy from being left out on the display, the fish soaked up the accompanying sauce. Each bite was packed with savoury hints from the black beans, which combined with the spiciness of the chilli to give a shiok aftertaste. Staying true to their high standards, the chef makes daily trips to the wet market to hand-pick the fish himself. His keen eye for detail in picking the freshest fish definitely goes a long way in satisfying customers, as many return for this dish. The fish meat is plump and soft, thanks to such efforts put in place to ensure freshness. The sweetness from its meat tangles with the spicy and salty sauce to give a burst of flavour. Another in-demand dish was the Braised Lor Ark. At just $6, this dish comes with sliced braised duck laying on wedges of cucumber, doused in their house-made sauce. It’s hard to resist ordering their lor ark, as the aromatic smell of freshly braised meat wafts from the display of hanging ducks. Braised for over an hour in their signature sauce, each slice was rich with flavour. Taking a bite of the duck, the skin melted in my mouth while the meat was juicy and chewy. Dipping the slice of duck into the accompanying chilli sauce provided a refreshing tang. A must-have for me when having Teochew porridge is Chap Chye ($3). The mixture of vegetables, black fungus, and glass noodles provides a break from the robust flavours of the other meat dishes. The chap chye also stands out with the different textures from the soft cabbage and crunchy carrots and black fungus. The addition of dried shrimp brings out the fragrance of the dish. Their Hae Bee Hiam ($3) proved to be addictive, especially since I have a soft spot for spicy dried shrimp rolls—a popular Chinese New Year snack. Squeezing lime over the dish added a zesty twist to the spicy aftertaste of fried dried shrimp. With a strong shrimp fragrance, the hae bee hiam elevated the taste of the plain porridge. https://eatbook.sg/porridge-buffet/ Ambience at White House Teochew Porridge Owning the space of a corner unit, White House Teochew Porridge has plenty of seats with tables spaced widely apart. Despite the lack of air-conditioning, the eatery was well ventilated with fans and did not feel stuffy. With dishes prepared in batches, more options are available during dinner hours to cater to a larger crowd. You might get a chance to eat other crowd-favourites, such as handmade fish cake and handmade meatballs, as they both tend to run out quickly during lunch hours. https://eatbook.sg/bendemeer-tutu-kueh/ This eatery has also caught on to the environmentally friendly wave, by providing metal straws for drink orders. The verdict As a Teochew, visiting White House Teochew Porridge was a trip back in time for me, as it evoked nostalgic memories. If you’re looking for a traditional home-cooked meal, this is the place to visit. How I wish I lived in this neighbourhood, so that I can get my fill of Teochew porridge at any time. If you’re a night owl with a craving for Teochew porridge, check out our list of Teochew Porridge Supper Spots! Address: 1096 Serangoon Road, Singapore 328193 Opening hours: Fri-Wed 10:30am to 10:30pm Website White House Teochew Porridge is not a halal-certified eatery. Photos taken by Reynard Lee. This is an independent review by Eatbook.sg.

Ah Lock & Co is a popular eatery in Tanjong Pagar serving charcoal min jiang kueh with black sesame, Hakka rice bowls and more!

Lam's Garden is a family run Zi Char stall where foodies go to seek a good meal! It has moved from its previous location at City Gate to Arc380 Lavender food court. %