Elgenahearts~❤

Pow sing was started by Mr Lee Chin Soo & Mr Steven Tan in the year 1983. Being traditional Hanianese they wanted to share with Singapore the true taste of "Haninaese Chicken Rice" and hence "Pow Sing Hainanese Chinken Rice" stall was opened at Serangoon Garden.

In the year 1989,they felt that they could do more to promote Singapore food and so they hired a traditional Nonya Chef and came up with "Pow Sing Restaurant"

Food tasting with the pretty babes, Apple and Carmen

Ah-char

Instead of the normal sweet and sourish ah char that we use to have. The ah-char that was served have this lightly curry flavor. It were very appetizing.

Nonya Cabbage Roll

$10/$15/$20

The crunchy cabbage wrapped with otah make the dish have a different level of flavor. The cabbages were sweet and infuse with the curry sauce made the dish very tasteful.

Hainanese Chicken

$5 per serving

The Hainanese Chicken was tender. However, it was not smooth enough.

Crispy Nonya Toufu

$8/$12/$16

The Crispy Nonya Toufu was heavenly. Even thought it was as very crispy. But the Toufu simply just melt in your mouth, as if you are eating beadcurd.

Fish Head Curry

$32/$36

The fish head curry was one of Pow Sing's signature dishes. Instead of the normal curry, the fish head curry had a touch of assam taste. It slight sourness made it more appetizing. The amounts of assorted vegetables were very generous too. The most important part of the fish head curry was the fish head. The fish was very fresh and the meat was tender. Even thought it was being cooked in curry, you still will be able to taste the sweetness of the fish. I strongly recommended their Fish Head Curry.

Nonya Chap Chye

$8/$12/$16

The Nonya Chap Chye tasted average. The vegetable were all soaked with the sauce.However, there is a slight bitterness which i dont really like.

Prawns with Traditional Nonya Sauce

$18/$27/$36

The prawns were one of my favorite dishes too. Not only that the prawns were fresh and well cooked. I love the tastefulness of the prawn that is cooked in the traditional Nonya sauce. The spicyness were just right, it did not overpower the natural taste of the prawns.

End your meal with their chedol.

Pow Sing Resturant

63-65 Serangoon Garden Way

Singapore 555961

Contact No: 6282 792

Opening Hrs :

Lunch : 11pm - 3pm

Dinner : 5pm- 10pm

Website : http://www.powsing.com/

Food : ❤❤❤❤

Service :❤❤❤❤

Overall Rating : ❤❤❤❤

Ever since, my boyfriend started working as an interior designer, we seldom have much time together.

It was super rare for us to have dinner together especially on an weekend.

We decided to check out our favorite sukiyaki & shabu shabu resturant, Suki-Ya. This is not the first time I dine or write about Suki-ya.

Why I love dining in Suki-ya ? It allows me to enjoy the good and healthy food while spending time with my love ones. I love the chatting and interacting with them while waiting for the food to be cooked. Lastly, I love to shabu shabu the thinly sliced meats.

We went to Suki-ya at Marina Square which had been newly renovated and relocated recently. Previously, it was located at the level 1 of Marina Square, right under the food court. They had relocated to the new dining wing. If you are able to spot "Manhattan Fish Market", you will be able to see Suki-ya.

The newly opened restaurant had a larger space catering more towards bigger groups of customers. I love the U-shaped cubicles dining concept. It allow you to have some privacy with your friends.

Time for food..

I love the wide ranges of vegetables as well as other ingredients. Strongly recommend to have their signature cheese ball. It's really yummy.

Different Sauces : Ma La, Miso-Tare, Spicy Peanut, Vinegar

I had always love the thinly sliced meat.You can see the bottom of the plate through the meat.

Our platter

Vegetables platter

Noodles Platter

Not forgetting the sauces.

LOOK HERE !!!

Suki-ya Marine Square had newly launched the curry soup base only for weekend. According to the staff, the curry soup base is only available in Marine Square. I love the innovation idea of using curry for shabu shabu. It is a definite must-try soup base when you dine in during weekend.

The curry soup base had become my next love other than my favorite suki-ya and miso soup base. Instead of the normal watery curry we usually had. The curry is thick but not gluey. You will be able to spot small pieces of onions in the soup base which give it a richer flavor. I love the curry after all the essence from all the ingredients were added in. It had the natural slight sweet taste from the vegetables. How I wish i can have a bowl of rice to accompany the curry. It also goes completely well with the udon noodles. You can create your own verison of curry udon with your favorite ingredients from the healthy bar.