2014 Hawker Masters (Awards by Straits Times and Lianhe Zaobao)

The search for Singapore's best hawkers in 2014 was over and 6 new Hawker Masters has been announced. The annual hunt is in its fifth year

More than 600 nominations for the 6 categories were received from the public. The finalists for each categories were voted by more than 2,000 readers. A panel of eight judges then made their rounds of the finalists in each category to decide on the winners.

Lor Mee
Name: Yuan Chun Famous Lor Mee
Location: Amoy Street Food Centre, 7 Maxwell Road, 02-80.
Opening hours: 7.30am to 2.30pm (Wednesdays to Sundays), closed Mondays and Tuesdays.

Beef Noodles
Name: Zheng Yi Hainanese Beef Noodle
Location: Kin Seng Coffeeshop, 47 Tai Thong Crescent.
Opening hours: 10am to 7pm (weekdays), 10am to 6pm (Saturdays), closed on Sundays and public holidays.

Mee Goreng
Name: Hass Bawa Mee Stall
Location: Block 84, Marine Parade Central, Market and Food Centre, 01-150.
Opening hours: Noon to 9.30pm, closed Wednesdays.

Popiah
Name: My Cosy Corner
Location: Coronation Shopping Plaza, 587 Bukit Timah Road, 02-02.
Opening hours: 10am to 7.30pm daily. Popiah not available on Sundays.

Fish Soup
Name: Piao Ji Fish Porridge
Location: Amoy Street Food Centre, 02-100.
Opening hours: 10.45am to 3.45pm, closed Thursdays.

Mee Soto
Name: Riyan Hidayat Satay Solo, No. 31
Location: Serangoon Garden Market and Food Centre, 01-31.
Opening hours: 11am to 9pm, closed Mondays.

Top Street Food to try in Penang

Penang is widely considered a food capital and has been named the number 1 food destination in 2014 by Lonely Planet. From Char Kway Teow to Hokkien Mee to Asam Laksa, Penang food has a strong presence of local Malay, Chinese, Peranakan and Indian influences. You can locate most of the good finds in the State Capital, Georgetown, which together with Malacca, is one of the World Heritage sites.

In my recent trip to Penang, I have researched 50+ food choices, received 10+ recommendations from friends and relatives and added another 10+ more along the way. Out of these, I have managed to try from about 40 stalls and eateries over the 3.5 days. I have wanted to taste more, but there were some that were difficult to find, resulting loss of time. There were others that were not opened, despite me checking the opening hours from various websites. And of course, it was just the limit of my stomach capacity that restricts me from gobbling down some more food.

Nevertheless, I would say I have experienced a wide variety of food that are good representation o f Penang food. I may not have all the "best" ones, but the ones list below (in order of alphabetical order) are definitely worth a try.

Apom
Location: Jalan Burma, outside Kedai Kopi New Cathay
GPS Coordinates: 5.432245, 100.310164

Asam Laksa

Name: Famous Pinang Rd Famous Laksa
Location: Lebuh Keng Kwee
GPS Coordinates: 5.417001, 100.330862

Cendol

Name: Penang Road Famous Teochew Cendol

Location: Lebuh Keng Kwee, off Penang Road, outside Joo Hooi Cafe
GPS Coordinates: 5.417169, 100.330666

Char Kway Teow

Location: Lebuh Kimberly, at Sin Guat Keong
GPS Coordinates: 5.4163525,100.3327265

Char Siew

Name: Sin Nam Huat

Location: Jalan Macalister
GPS Coordinates: 5.419222, 100.317976

Curry Mee

Name: Keong Curry Mee

Location: Jalan Burma, at Kedai Kopi New Cathay
GPS Coordinates: 5.432245, 100.310164

Hokkien Mee

Name: Lean Huat Hockkean Mee
Location: Jalan Burmah, at Kedai Kopi Swee Kong
GPS Coordinates: 5.430486, 100.312699

Kway Chap

Name: Kimberly Street Duck Porridge Kway Chap
Location: Lehub Kimberly, outside Restoran Kimberly
GPS Coordinates: 5.416325, 100.332718

Mang Chang Kuih

Name: Pancake Corner

Location: 336-G1 Lintang Slim, off Jalan Perak, outside Restoran Joo Huat
GPS Coordinates: 5.398379, 100.314783

Roti Canai

Name: Special Famous Roti Canai
Location: 56, Jalan Transfer
GPS Coordinates: 5.420828, 100.330670

Yong Tau Foo

Name: Kimberley Road Yong Tau Foo
Location: Lehub Kimberly, outside Sin Guat Keong
GPS Coordinates: 5.416398, 100.332730

There are many more that I want to try, such as Tua Pui Curry Mee, Seafood Popiah at Padang Brown, Ah Leng Char Kway Teow, dessert at Tradtional Home of Dessert. I will definitely make a return trip at some point in time.

Tell me what are your favourite ones!

Ming Chung Restaurant (民众菜馆)

Whenever people talk about Heng Hua cuisine, one will associate that with Pu Tien. At Ming Chung, you will find the food served here no less tasty, and more importantly come with a homely feel that is missing at the ever-increasing Pu Tien branches.

WHAT TO ORDER: 
The menu is not long - good eateries do not need long menu. The nice signature dishes are clearly marked and I agree with most. My top votes go to Lor Mee and Stir Fry Clam (La La).

WHAT SO GOOD:
The Lor Mee is done in the traditional Henghua way, with white noodles and fresh ingredients like clams, prawn, yam, pork belly, beancurd and vegetables cooked in flavourful broth. Each ingredient is nothing unique by its own, but their combination somehow makes this dish special. I cannot find a table without ordering this. The best part of the Stir Fry Clams has to be its savoury gravy, which harnesses the freshness and sweetness of the clams and nicely embeds the spicy taste.

NOT SO GOOD:
I am a little disappointed with the Fried Bee Hoon that night. It was rather plain and sorely lacked of the wok hei flavour. I added some Stir Fry Clam gravy and this certainly gave the dish some boost, but feel that the dish should stand by itself.

MY RATING:
8.5 / 10

Restoran Ah Meng (阿明家乡小炒)

Many may have heard of San Lou Bee Hoon (三楼炒米粉), one of the popular Cze Char dishes in Johor Bahru. How many of you know that this is not from San Lou Restaurant? Better still, where can you find San Lou Bee Hoon that is better than the version at Restoran Ah Kaw, the originator of San Lou Bee Hoon?

WHAT TO ORDER: 
What else other than San Lou Bee Hoon, a dish ordered at every table? Also like the fresh Chye Poh Steamed Fish, which is less commonly found in Singapore nowadays. Don't forget to try the traditional Teochew desset Or Nee. The pictures of the shop's 20 recommended dishes are displayed on the wall.

WHAT SO GOOD:
Interestingly, the San Lou Bee Hoon is served in a flattened shape. This is the outcome of the outer layer of the already fried bee hoon given another searing to create fragrant charred taste. Eat with the accompanying strong sambal chilli, you will find the taste of the bee hoon further lifted by another few levels.

NOT SO GOOD:
I find most of the other dishes pretty normal by my standard. The Curry Pork Ribs which has received rave review on the Internet, is not cooked in the curry style I prefer.

MY RATING:
8.25 / 10 (San Lou Bee Hoon)
7.25 / 10 (overall)

Xin Yun Kway Chap

Widely popular and always in the running to be among the top Kway Chap stalls in Singapore, Xin Yun Kway Chap amazingly opens only three days in a week.

WHAT TO ORDER: 
Just tell the stall owner the number of people (servings) and the number of kway. Like other Kway Chap stalls, you can ask more of this or less of that.

WHAT SO GOOD:
I like the broth, nice herbal taste and without getting too salty. The kway is soft and smooth, but yet firm enough such that it does not break easily. Good mixture of ingredients (braised meat, big intestines, skin, tau pok, tau kwa, tau kee, egg), all well stewed with flavour nicely permeated. Only noticeable ingredient missing is the small intestines.

NOT SO GOOD:
Remember it is only Fri, Sat and Sun that the stall opens, or else you will be disappointed if you go on the wrong days. Of course, when the stall is opened, be prepared to queue.

MY RATING:
8.25 / 10

Wan He Lou

Nestled within the striking shophouses of Jalan Besar neighbourhood, Wan He Lou serves affordable dishes of Chinese cuisine. Helming the restaurant is Chef Dee, who had won numerous awards, including the top prize at a culinary event which was part of the 2008 Beijing Olympics.

WHAT TO ORDER: 
The Must-order is the award-winning Lobster Porridge. The Crispy Lotus with Salted Egg serves as a good starter. Consider ordering the Pan Fried Kurobuta Pork, Signature Chicken and Yellow Gravy Crab Meat Tofu and Green Dragon Vegetables with Dried Shrimps

WHAT SO GOOD:
The porridge is cooked in Teochew style with the loose rice grains swimming in the broth. The fresh lobsters are sliced into halves and added during the cooking process to produce the fresh, sea flavoured broth.  The firm lobster meat, the well flavoured porridge and the tasty accompanying dishes make this a nice, complete meal!

NOT SO GOOD:
Stir Fried Vermicelli, though a signature dish, was nothing to shout about. The Black Glutinous Rice topped with Yam Ice-cream (Dessert of the day) was not impressive either

MY RATING:
7.75 / 10

Shanghai Renjia

Tucked in an inconspicuous corner of Ang Mo Kio, Shanghai Renjia does not place much focus on the interior design. Instead it aims to serve customers with well executed Shanghainese dishes.

WHAT TO ORDER: 
The selection on the menu is not huge (which is what I like). I like most of 9 dishes that I ordered. If I were to pick the best ones, Pan Fried Shanghai Bao, Xiao Long Bao, Stir-fried Pea Sprout and Pumkin (as spelt in the menu) Pancake will be my top choices.

WHAT SO GOOD:
The bottom half of the Pan Fried Shanghai Bao is nicely fried to crisp, and the top half is fluffily steamed at the same time. Hard to find such Sheng Jian Bao so well made. The Xiao Long Bao is so delicious that they are served without no vinegar and ginger. I love the natural sweetness of the Pea Sprout. End off the dinner with Pumkin Pancake - crispy fried skin wrapping the nice pumpkin purée mashed with read bean inside

NOT SO GOOD:
Small place with limited seats. Making reservation does not guarantee that you do not need to queue. Advise you book and come at 6pm. Also I find Handmade Noodle with Pork Chop and Diced Chicken a bit too plain. If you order the Mei Cai Pork Belly Bun, add the gravy to the handmade noodles and you find the taste greatly enhanced.

MY RATING:
8.75 / 10

2014 Tripadvisor Travellers' Choice World Top 25 Restaurants

The results are out! Here are the World Top 25 most favourite restaurants:

1. El Celler de Can Roca - Girona, Spain
2. Midsummer House - Cambridge, United Kingdom
3. Maison Lameloise - Chagny, France
4. The French Cafe - Auckland, New Zealand
5. Alinea - Chicago, Illinois
6. El Club Allard - Madrid, Spain
7. Epicure - Paris, France
8. Le Manoir Aux Quat' Saisons - Great Milton, United Kingdom
9. Le Gavroche - London, United Kingdom
10. Martin Berasategui - San Sebastian - Donostia, Spain
11. Europea - Montreal, Quebec
12. I Latina - Buenos Aires, Argentina
13. Voila Bistrot - Paraty, Brazil
14. Geranium - Copenhagen, Denmark
15. Diverxo - Madrid, Spain
16. Kokkeriet - Copenhagen, Denmark
17. Restaurant Guy Savoy - Paris, France
18. Eleven Madison Park - New York City, New York
19. Funky Gourmet - Athens, Greece
20. The Test Kitchen - Cape Town Central, South Africa
21. TRB - Beijing, China
22. Arambru - Buenos Aires, Argentina
23. Restaurant Gary Danko - San Francisco, California
24. Vue de monde - Melbourne, Australia
25. Costes - Budapest, Hungary

More than half of these top 25 restaurants come from Europe, with Spain leading (4). However, the results are overall quite spread out across the global, given 14 countries making into the list.

Have you tried any of these?

HongKong Soya Sauce Chicken Rice & Noodle - Chinatown

Looking at the length of the queue, this stall needs no further publicity. Crowds flock here to enjoy the tasty and yet very affordable priced soya sauce chicken.

WHAT TO ORDER: 
Go for the Soya Sauce Chicken noodles ($2.50). Buying of the whole chicken ($14) is also very common here. You may also consider adding char siew and/or roasted meat to your order

WHAT SO GOOD:
The chickens are stewed with sweetish soya sauce-based marinade, which permeates through the skin into the tender and juicy meat. The serving of the chicken meat is generous, considering the relatively low price

NOT SO GOOD:
It is no surprise that cheap + good = long queue. Also I find the sauce of the noodles is slightly on the salty side, but having said that, I still like it a lot.

MY RATING:
8.5 / 10

Hill Street Tai Hwa Pork Noodle - Lavender

Best in Singapore or not, it is highly debatable, but Tai Hwa certainly sets the golden standard for Bak Chor Mee.

WHAT TO ORDER: 
Minced meat noodles; dry; choices of $5, 6, 8 or 10

WHAT SO GOOD:
Al dente and springy noodles, tasty sauce rich in vinegar but not overwhelming, liver cooked to perfect timing and the accompanying robust soup (often neglected elsewhere) full of pork flavours

NOT SO GOOD:
Be prepared to queue, but definitely worth the wait... and this makes you more hungry!

MY RATING:
9 / 10

Great partnership; both know exactly their respective roles

Photo from 1980!

UFM 100.3 Survey: Best Curry Fish Head

Results of this week 美食大PK on the best Curry Fish Head:

1. Ocean Curry Fish Head at 92 Lorong 4 Toa Payoh, Singapore 310092
2. Muthu's Curry at 138 Race Course Rd, Singapore 218591
3. Chye Lye Curry Fish Head at 1 Jalan Legundi, Singapore 759263

What are your favourite stalls? Vote for your ones next Tuesday before 7.45am!

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UFM 100.3 Survey: Best Lor Mee

Results of this week 美食大PK on the best Lor Mee:

1. Xin Mei Xiang at 51 Old Airport Road, #01-116, Old Airport Road Food Centre, Singapore 390051
2. Lor Mee 178 at 30 Seng Poh Road #02-58 Tiong Bahru Market & Food Centre Singapore 168898
3. 137 Lor Mee Prawn Mee at 137A Tampines Street 11 #01-09 Tampines Round Market & Food Centre Singapore 522137

What are your favourite stalls? Vote for your ones next Tuesday before 7.45am!

View UFM 100.3 Survey: Best Lor Mee in a larger map

UFM 100.3 Survey: Best Fried Hokkien Mee

Results of this week 美食大PK on the best Fried Hokkien Mee:

1. Nam Sing Hokkien Fried Mee at 51 Old Airport Road, #01-32, Old Airport Road Food Centre, Singapore 390051
2. Tian Tian Lai Fried Hokkien Prawn Mee at 127 Toa Payoh Lorong 1, #02-27, Toa Payoh West Market & Food Centre, Singapore 310127
3. Geylang Lorong 29 Fried Hokkien Mee at 396 East Coast Road, Singapore 428994

Don't forget to vote for your favourite stalls before 7.45am every Tuesday!

View UFM 100.3 Survey: Best Fried Hokkien Mee in a larger map

UFM 100.3 Survey: Best Hawker Western Food

Results of this week 美食大PK on the best Hawker Western Food:

1. Wow Wow West Grill at #01-133, ABC Brickworks Food Centre
2. Tanglin Halt at #01-11, Clementi 448 Food Centre
3. Western Barbeque at #01-53 Old Airport Road Food Centre

Share and vote for your favourite stalls before 7.45am every Tuesday!


View UFM 100.3 Survey: Best Hawker Western Food in a larger map

ieatishootipost Survey: Singapore Top 10 Cze Char Dishes

Another survey conducted by ieatishootipost. This time round was on Singapore Top 10 Cze Char Dishes. A total of 8497 votes has been casted. Below is the result:

1. Har Cheong Gai (Prawn Paste Chicken) 1002
2. Sambal Kangkong 821
3. Hot Plate Tofu 758
4. Sweet and Sour Pork 685
5. Cereal Prawns 572
6. Pai Gu Wang 550
7. Hor Fun 538
8. Curry Fish Head 506
9. Salted Egg Prawns 491
10. Hae Zhor 451

The results seem quite reasonable to me.

Chicken meat is probably the most popular meat as it is acceptable in terms of palate to most and rarely restricted due to religious reason. As such, I am not surprised to see Har Cheong Gai so high up in the ranking.

Interesting to see only one veggie dish making into the top 10. Maybe the votes are spread across different types of vegetables with various types of cooking methods, except for Sambal Kangkong which is more distinct.

Personally, I would place Curry Fish Head high in the ranking, but I could understand not all people can take spicy food and Curry Fish Head is not something you would order every time when you eat Cze Char. 

A little surprised to see two prawn dishes, with Salted Egg Prawns being the second one, in the Top 10. I would have thought that at least one egg dish to be included.

Do you agree with the results? Any of your choices not up in Top 10?

Most importantly, where are the best ones of these top dishes?

Sembawang White Bee Hoon You Huak Restaurant - Sembawang

The length of the queue usually can provide some indication whether the food is good or not. However, it does not mean if the queue is long, the food must be good. Many times, the long queue is a result of convenience. For example, if a place has very few eating options nearby and many people happen to be there for some other reason (e.g. exhibition, theme park), I will not be surprised that the queue is long, even the food is subpar. On the other hand, if it is a place of inconvenience and people are willing to travel and queue, this speaks a lot about the quality of the food.

This is the case for Sembawang White Bee Hoon, which is located in the relatively quiet Northern part of Singapore. But not so quiet for the restaurant itself. Despite arriving before 6pm, I still need to queue up for close to an hour.

The attraction of the dinner was of course the White Bee Hoon itself, a dish being ordered at every table. Frankly speaking, I have never heard of White Bee Hoon before this meal. I am not a big fan of bee hoon and usually find it too plain. But in this case, I was totally wrong. Wow! This was the feeling when I took the first mouthful of the bee hoon. It was so flavouful, a contrast from its white colour. The White Bee Hoon is simmered in the tasty stock and comes with wok hei flavour. The large serving is good for 4 people, if you order some other dishes as well. Definitely a Must-try dish here.

I found the chilli sauce to be very nice too, spicy enough and more sour than the typical. Really stimulate one's appetite.

Another very popular dish here. The crispy beancurd skin of the Meat & Prawn Roll (Ngor Hiong) has a lighter shade of brown and has a clean fresh taste, probably they change the cooking oil very frequently. The filling includes fish paste, in addition to the usual minced pork and prawns. Cannot really say it is among the best, but is another Must-try. Comes with the sweet chilli dip, instead of the typical sweet brown sauce.

I love Stir Fry Fish Head here. The chopped fish head chunks are cooked with mildly spicy flavoured chilli paste, which balances the sweetness of the fish meat. Should try.

Originally intended to order the wet version of Bittergourd Omelette and forgot to specific clearly when I ordered, I did not have any feeling of regret after tasting the dry version. The omelette is fragrantly fried, producing a layer of crispy surface. The sliced bittergourd will start to reveal when you tear open the omelette and is a nice pairing with the egg. Should try. But I probably will get wet version for comparison when I return again.

The Fried Chicken Wings served here is Indo-Style like those in some Nasi Lemak stalls, instead of the Prawn Paste flavour that you would find in most of the Cze Char places. Though recommended by the restaurant, it is just decent and some will find it too dry and not breaded enough. Can try.

Nice and not-so-filling Ice Jelly dessert to complement the hearty dinner. Can try.

Here is the menu with the prices and restaurant recommendations.

Will I come back again? Yes. Is it worth the wait? Yes.

I will probably try Homemade Fried Bean Curd, Sambal Kang Kong and Sambal Lala the next time round

Budget: $ $

Rating: 8.5 / 10

Ri Ri Hong Mala Hot Pot (日日红麻辣香锅) - Chinatown

The waves of the Mala Xiang Guo (麻辣香锅) have hit the shores of Singapore around 2 years back and have shown no signs of abating. This popular dish, orginated from Sichuan, can now be found in almost all the hawker centres and food courts.

Do not get mistaken this with the usual Mala hotpot, of which the ingredients are cooked in the steamboat with the boiling spicy Mala soup.

To whip up Mala Xiang Guo, these elements must be present. 麻 literally means numbling sensation. This is achieved by the use of Sichuan peppercorn, containing 3% hydroxy-alpha-sanshool. 辣 refers to spiciness. Dried chilli pepper and a number of herbs and spices are simmered with oil for many hours to create the Mala sauce. The Mala sauce is then used to stir-fried the ingredients until the dish is fragrant 香 in a wok 锅.

So how do you order this dish? Here are step-by-step guide:
1. Pick the ingredients as if you are eating yong tau foo. At Ri Ri Hong, the ingredients are kept in the fridge to maintain freshness. Someone will assist you to retrieve the items.

There is a price list on display to indicate the cost of vegetables, meat and seafood.

2. Once you have chosen the ingredients, select the spiciness level (low, medium, high, very high). You even choose the dish not to be spicy at all. If you are eating this for the first time and can take spicy food, I will recommend you to start with medium spiciness.

3. Get a queue number and wait for your turn while the cook is performing his magic.

4. It's done! The fragrant Mala Xiang Guo is served in a big bowl for you to bring back happily to your table.

The ingredients are fresh and well cooked with the spicy gravy which is very flavourful. The dish may look slightly oily, but is in actual fact not excessive. At each mouthful, you can experience the stimulating spiciness, with occasional numbling effect if you happen to chew the Sichuan peppercorn. The spiciness continues to grow as you progress, but yet you will crave for more.

Definitely one of the best Mala Xiang Guo I have ever tried. And the best price is that the price level is unmatchable with such superior taste quality!

Budget : $

Rating : 8.75 / 10

UFM 100.3 Survey: Best Rojak

Results of this week 美食大PK on the best Rojak:

1. Soon Heng at #B1-23 HDB Hub
2. Hoover at Whampoa Food Centre
3. Brothers at 449 Clementi Ave 3

Remember to cast your vote before 7.45am every Tuesday!

Geylang Serai Hari Raya Bazaar

The annual Geylang Serai Hari Raya Bazaar is back. Starting Jun 29, this bazaar houses many stalls, selling from traditional costumes to toys to carpets, and naturally becomes a must-go place for many as part of Hari Raya celebration before it ends on Jul 27. Located conveniently near Paya Lebar MRT station, this is also a great hunting place for food lovers like us.

Facing Sims Ave

Requiring little introduction is the all-time favourite Ramly burger. Being sold in numerous stalls and each having long queue, it is really tough to tell which one offers the best. Unlike other burgers, the chicken or beef patty is grilled on the electric griddle before being wrapped in a layer of egg and stuffed into the bun. Look at the stacks of buns ready for consumption!

My top find is the Turkish Pita from Turkish Kebab House. You can see how the pita bread was freshly made, from preparing the dough to baking it in the electric oven. The pita bread is then sliced to create a "flap". Cheese and garlic are applied and vegetables is added, before the warm, juicy slices of meat is cut and inserted to create the wonderful final product.

Try the Prawn Vadai. The dough with a prawn is deep fried on the spot and served hot. Originated from South India, this is best eaten with fresh green chillis.

How about Sotong Panggang? The squid is huge as you can tell from the long sticks used for grilling. Both options of spicy and non-spicy sauces are available.

First time eating Dendeng, equivalent of beef "bak kwa". The meat is well marinated and BBQ. Very juicy!

Facing Paya Lebar MRT station

Another ultra-popular stall. A queue will start way before the stall opens at 7pm. A young Thai coconut is cut into half. 2 scoops of ice-cream are placed in one of the half, and topped with peanut, corns and attap seed before drizzled with gula melaka. So nice and sweet! I bet you will scrap off every bit of the coconut flesh.

Come and enjoy the festive mood as well as these great food!

UFM 100.3 Survey: Best Ma La Xiang Guo

Results for the best Ma La Xiang Guo:

1. No.1 日日红 at People's Park Hawker Centre - Read full review here
2. Somerset 313 Food Republic food court
3. JEM 5th level food court

Give your fullest support to UFM 100.3 美食大PK !

Pince & Pints - Tanjong Pagar

Singapore 1st Lobster-only restaurant. Yes, Singapore, but not the world. If you have been to London, you probably have heard about Burger and Lobster, a famous chain that offers nice and affordable lobster set meals. At Pince & Pints, you will be able to find many similarities, such as a simple menu with 3 options. Even the pricing is also set at a similar level (S$48 vs £20). Am I complaining? Of course not. In fact, I love lobsters and am thrilled that I can enjoy a lobster meal without forking out money for expensive air ticket!

Pince & Pints does not take reservation and with limited seating capacity, this could mean a wait of more than an hour, depending on the number of people in your group. My advice is either you turn early or provide your phone number to the staff and have a drink elsewhere while waiting for your turn.

Once seated, you will be given a menu in a "lobster cage".

The first two items are the same as Burger and Lobster: Whole Lobster, steamed or grilled, as well as Lobster Roll. Instead of beef burger (I really wonder how many people actually chose beef burger at lobster restaurant), Pince & Pints offers a local twist, with Chilli Lobster as a third item.

The lobsters here are around 600g each and imported from Atlantic Coast, such as Boston. Pince & Pints is very particular about how these lobsters are sourced and only work with fisheries that adhere to certain rules and regulations to ensure sustainability. The wild-caught lobsters are air-flown here and kept in speically designed environment before transferring to the restaurant to maintain freshness.

Chilli Lobster is served in a claypot and is accompanied by a plate of 5 deep fried mantous (buns). The gravy is though nice, is not spicy enough for me. I found it more of ketchup than chilli. Maybe this is to cater to non-spicy eaters and perhaps a solution to this could be offering different levels of spiciness, as the preference differs widely from one diner to another. Given the size of the mantous, they are not enough to soak up all the gravy. Good that they do offer additional serving at S$3.50. Would like to caution here that things could get quite messy when handling lobster drenched in the gravy.

Also tried the Grilled Lobster, which I prefer over the Chilli Lobster as the chilli gravy tends to cover the natural sweetness of crustacean. The fragrant smoky taste attached to the succulent meat is well enhanced by the accompanied herbed butter sauce.

Overall, I will still put Burger and Lobster ahead of Pince & Pints based on taste and overall experience, but I would also say Pince & Pints is not far behind. Given time, I believe they will get better. Will definitely come back and try to Steamed Lobster and Lobster Roll.

Budget : $ $ $

Rating : 8 / 10