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watching this clip makes me hungry http://www.youtube.com/watch?v=-nGKaRCCQNU one of my favourite local food wonder if we can still eat it 15/20 years later?

im driving a Civic EK3A and my aircon compressor is just abt to give way......everywhere i go, pple know im coming from miles away........ im looking for some help in looking for a place to change it for a reasonable price......student pockets arent very deep......so hoping some of the bros here could recommend a workshop where i can get it done......anyone can help me pls?

Driven In 140 Char: 2014 Honda Odyssey 2.4 EXV-S (CVT) ‘Driven In 140 Char’ delivers itemized driving impression in (more or less) 140 English alphabet characters (just like Twitter!). It proffers of an alternative to run-the-gamut mainstream with a no-holds-barred altitude and drivel perspective. Fast action drivers will love the quickie read. So, seat back. Pop the soda. Chill. Enjoy the ride. Driven on 15 April, 2014 What is it? Fresh minted off factory floor, this is Honda’s popular MPV nameplate in its fifth outing and the first with sliding rear doors. Underpinning Be assured you aren’t catching a rerun because the fifth-generation Japanese-built Odyssey rides on a brand new ‘ultra-low-floor’ platform. Ride & Handling A softly-sprung and quiet chassis (but it will fidget on broken surface) cradles Baby to a smoothing doze. Plus, speedy thrills around bends wouldn't interrupt Little Snoozing One as the Odyssey exhibits good body control. NVH It’s polished, comfortable and quiet riding just as sweet vibes from Honda’s Earth Dreams are enough to delight a keen driver even as the wife engrosses herself in Odyssey EXV-S’s parody OSIM chairs. Powertrain Honda has built a drone-less simulated 7-speed CVT tranny. It’s found on the Odyssey. And they have thrown in a pair of steering rim-mounted paddle-shifters for good measure. Cabin Dash: Level of quality inside the EXV-S is nearly up there with European offerings of its class. The high set dash cowl fools driver into thinking he’s behind the wheel of an Accord. Driving position and ergonomics are impeccable; wood-effect plastic trim is ACCEPTABLE! Controls: Center stack’s touch sensitive controls duplicate smartphone experience; powered driver seat takes chore out of car-sharing with spouse. Odyssey’s spacious third row seats are fiddly to stow. Space: With one-touch electric dual sliding rear doors, 7 seats and kiddo-friendly ingress and egress why bother in a full-size Toyota Alphard? Walk-through flat floor is the clincher for the EXV-S. Design Honda’s in-your-face concept car bling nose job (embellished with OTT chromeworks on range-topper EXV-S) is let down by Odyssey’s prosaic and frumpy body style all the way round the back. Why, Honda?! Bottom Line Not everyone routinely agree on Nina Davuluri. Which is why the new-for-2014 Odyssey EXV-S is, in my opinion, Singapore’s best mid-size people carrier of the year. What's in store Price: $198,900 (as tested), Power: 174hp, Torque: 225Nm, 0-100: 11.5s, Kerb weight: 1,855kg, Fuel economy: 12.7km/l, CO2 emission: 187g/km Gallery

Is it fair to call for the challenge if Gordon has not even tasted the dish let alone understand the taste bug of the asian? If he come out with an ang mo style Char kway teow, people won't say it is nice. i dun really fancy this celebrity infamous chef, but to call for such challenge doesn't make sense. By the way is Hill Street CKT really that good, i still prefer Penang style.

Going out next Friday night, also what to say during the conversation. I have been out of the game for so long.

http://sgproptalk.blogspot.com/2011/08/why...t-purchase.html knnb.... The Strait Times today reported that an investor paid $226,472,460 for a whole tower block (i.e. Tower 1A consisting of 83 units) at Reflections at Keppel Bay in 2007. This certain madam Lily Lai, in her 50s, was born in Taiwan but is now a Singapore citizen. She is said to be a low-profile real estate investor who is interested in long-term developments. It is understood that she first caught sight of the development while she was returning from a trip to Batam. She decided to invest in an entire tower block because a Buddhist shifu, or master, told her that the condo, which is

Woohoo! Just saw that this stall moved to Crescent Mall Hawker Centre! The owner usually opens at 5pm at the old place, damn difficult for me to makan during lunch time. Now from 12noon onwards open till 2pm, then 5pm - 10pm (Mon - Sat) so got more choices during lunch .

In my career up to now, 50% of my bosses are char bo.... lots of story to tell..... unfortunately none is chio.... this is a big regret.... back to the topics: they can be very yim-jim (cantonese for ngiao...) , and like to fuss over tiny things.........

Where to find good, yummy and authentic penange char kway teow in Spore? I found one at Blk 17 Upper Boon Keng Hawker Centre. The stall owner Auntie is very generous in the serving portion. Lots of bean sprout . Yummy. Despite the long que at lunch hour. She painstakenly whipped up every order separately. No mass cooking. Anywhere else???

very sad, the state should be separate from ruling party. we all pay taxes, town council suppose to serve singapoeans!!!!

STOMPer Karen witnessed helpers at a well-known 'tze char' or cooked food stall in Yishun carelessly preparing raw meat on the floor at the back of the stall. According to the STOMPer, the workers also dump innards and unwanted parts into the drain nearby. She relates the incident to STOMP in an email: "There is a tze char food stall at Block 654 Yishun Ave 4 called 妹记大排档. "Ever since it was featured on a TV entertainment programme, its dinner crowd boomed. "Perhaps its kitchen is overwhelmed by food orders, the stall's helpers have started to process raw food on the floor at the back of the food centre, right next to pails that held used dining ware. "I have also attached photos which show how a kitchen helper had placed a clear sheet of plastic on the grimy floor. That same sheet of clear plastic was later placed on top of some patty he had prepared. "Raw meats that fell onto the floor were simply picked up and tossed back into the lot, and brought back into the kitchen. "Furthermore, when the kitchen helpers were done with their meat, they would conveniently dispose of the filthy water and unwanted animal innards onto the floor and down the drains. "It was disgusting how bloody pools would form in the grooves of the parking lot closest to the back of the food centre. "My family has brought this issue up to the attention of the National Environment Agency. We provided photo evidence too. "Disappointingly, the officer assigned to this matter replied to say nothing incriminating was found. "It is worthwhile to note that the officer had conducted a 'discreet inspection' at 8.30am on a Monday morning. Tze char stalls start work late morning and get busy towards dinner time. "It would seem a lot more appropriate if the officer had conducted his 'discreet inspection' on Friday, Saturday and Sunday evenings, so I am very surprised that was not done. "I am surprised by the nonchalance of NEA in this matter, when the agency has always preached the importance of food safety and public hygiene in Singapore."

Hi, anyone knows of any zi char delivery hotline to call? if possible, preferably in the North (yishun). thanks.

Well well

From email forwarded to me : Means Testing - S'pore Char Kway Teow Style Sharing with you this Mean Testing Hokkien story which sounded very familiar........... Background of Story: Chia Hong Chu ('eat wind house' = bungalow); Goh Pang Sek (5-room design = HDB 5-room); and Sah Pang Sek (HDB 3-room). Maybe this is how the Govt(Gahmen) should explain their policy ...... S'pore Char Kway Teow Means Testing style Three friends went to their usual favourite char kway teow stall in the HDB food centre. They were Chia Hong Chu, Goh Pang Sek and Sah Pang Sek. The char kway teow stall was crowded, and there was a long queue. 'Ah Pui! Three plates, hah!' cried Chia Hong Chu. Sure, boss! Coming!' Within the next 2 minutes, the first plate of char kway teow came and was plonked in front of Chia Hong Chu. Where two more?' 'Wait lah! Coming! See long queue!' Chia Hong Chu tucked in his char kway teow. Half an hour passed, and the second plate came, plonked in front of Goh Pang Sek. 'Where my?' cried Sah Pang Sek. 'Coming lah!' said Ah Pui. Goh Pang Sek tucked in his plate, and another half an hour passed before the 3rd plate came, plonked right in front of Sah Pang Sek. 'Wah! Got to wait so long ah!' said Sah Pang Sek. 'Don't make noise, Mr Sah. You get same good char kway teow, best in Singapore !' When they have finished eating and chatting, Chia Hong Chu called out: 'Ah Pui! Collect money, ah!' Ah Pui came over. 'Sah Pang Sek, $3. Goh Pang Sek, $5. Chia Hong Chu, $10.' 'Wah! Robbery! I always pay $3. Why $10 now?' 'Ai yah, Chia Hong Chu. You don't read newspapers mere? You don't watch TV mare? This is gahmen food centre, heavily subsidised rent. Last time hah, everyone eat my char kway teow subsidized because cheap rent. Now upgrade liao. See new clean tables, new chairs, ceiling fans? Cost money, you know. And we have means test now. Ah Chia, you live in chia hong chu (holiday bungalow), and you pay full, no subsidy. $10. You don't like, don't eat here. You eat in hotel in Orchard Road .' 'But I get the same food!' 'No. You get 5 more harms , and you get served first, no need to wait. 5 harm service 1' 'What about me? Why $5 when I pay $3 last time?' cried Mr Goh. 'And I wait half hour!' 'Ah Goh. You also kinna means test. You live in goh pang sek (5 room flat), you wait only 30 minutes, I subsidise 50%. And you get 3 more harms -- 3 harm service.' 'Why I wait 1 hour and no extra harm? So damned hungry I can die waiting ah! And why no extra harm? Not nice with no extra harm.' 'Won't die lah. We give you same good food. No extra harm. No frills. But you wait. Wait and wait. You get your char kway teow, I make sure you don't die. You pay only $3. Heavily subsidised -- 70%. Because, Ah Sah, you live in sah pang sek (3 room flat)! You see, we have limited resources. Can only fry so many plates one night. Only so much manpower. So must ration, lah. Everything goes up -- petrol, cooking oil, gas, harm, kway teow, light, labour.... And we give better service -- 5 harm service, like Orchard Road 5 star service.' (For those who do not understand hokkien, - just enjoy)

Had just return home from a very good dinner and just want to share with all the Bro/Sis here....got good value for money lobang must share. Happen to drop by this kopi tiam while visiting one of my friends just now. WanDee Seafood Restaurant Blk 194 Kim Keat Ave #01-394 S(310194) Tel: 63533758 We had 1. Steam fish Hong Kong Style --> The taste was heavenly, even better than expensive restaurant. Don't take my word for it, go try it once. If no good, come into this forum and scold me. 2. Prawn Roll --> Traditional Teochew style, fresh prawn, mince pork, water chest nut wrap in beancurd skin, then fried. Eat with sweet black sauce. 3. Sweet and Sour Fish --> My kid finish almost the whole plate. 4. Sambal KangKong --> This dish taste normal, nothing outstanding. 5. Prawn Paste Fried Chicken Wing --> This dish, I finish the whole plate. They serve the mid section of the wings only, freshly fried and not too salty, flour is thin and crispy. I hate those that put a thick layer of flour. 6. Clay Pot with Fish Maw and Sea Cucumber --> Soup is thick, sea cucumber is think and serve with real fish maw (some places uses pig skin), good value. After dinner I started chatting with the cook while he was taking a break, found out that he is his own boss, told me that the location is a bit out of way, rental of the place is cheap and he only got 2 workers, so overheads are low and therefore manage to put out all these food at such a low price. After closing at 11pm, he still wash his own dish...a friendly humble man..... The service is a bit slow but to low headcount but I couldn't fault the food given the quality and price. At the price that he is selling the dishes, I wonder how he is making a profit??? I am thinking of going there again on Sun and my OC readily agree.....