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The Bakkwa & Cheese Bread Rolls (肉干芝士面包卷) were a success, so sis decided to make Pork Floss & Cheese Breads (肉松芝士面包) this round. After resting the dough, she rolled it out and filled it with pork floss and cubed cheddar cheese. She made half into round buns and the other into rolls. After proofing, egg wash is applied and then off it went into the oven. This time, she left them long enough in the oven to get that nice golden-brown caramelization.

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I typically do not buy from Western Boy Express as the waiting time is too long due to the peak dinner crowd. When I do patronize them, the S$8.90 Chicken Steak Aglio Olio (鸡扒蒜香意面) is the one I go for. And depending on if I am hungry enough, I will top up S$3 for the set meal comprising of a crisp salad, cheesy fries and creamy mushroom soup to go with the main course. A big crispy skinned and boneless chicken thigh sits atop the olive oil-based spaghetti is sure to sate the hunger along with the three sides.

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Knowing that mum love this handmade wavy noodle, sis made this bowl of Guan Miao Noodles (关庙面) with mum’s very own bamboo shoots and pork stew. She boiled the noodles in water, drained and scooped the bamboo shoots over along with some of the gravy.

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Lo Mai Gai or Loh Mai Kai (糯米鸡) is a classic dim sum dish served during yum cha. The glutinous rice chicken is obviously made using boneless chicken (drumstick or thigh) and glutinous rice. In its simplest form, it comes with just rice and chicken (below picture) but can include dried mushrooms, Chinese sausage and even salted egg yolk. You can steam it in a shallow bowl or wrapped in a dried lotus leaf and steamed. Anyway, if you are interested in making it yourself, watch the linked cooking video.

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The dried bamboo shoots had been soaking in the pail for the last couple of weeks with frequent boiling and water changes. Tonight, it is finally ready to be eaten in the form of Bamboo Shoot & Pork Stew. Also on the rice are fried fishcake slices and a fried egg.

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To prepare this big plate of Fried Bee Hoon (炒米粉) with eggs and prawns, mum had to soak the dried rice vermicelli and make the omelette. After that, the rice vermicelli, prawns, bok choy and bean sprouts is given a quick stir-fry then season to taste. Just before dishing, the omelette added in and given a stir. The box of sliced up Taiwan Sausages (台湾香肠) is what mum bought from her morning outing to the market. Just nice to adds some colour and flavours to the noodles.

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Well, it is bread making time and she is rolling out the dough. On it she added bakkwa (肉干), and two types of cheese, one being cheddar. The dough is rolled up to spread out the fillings and proofed. A brush of egg wash and off it goes into the oven to bake. Voilà, Bakkwa & Cheese Bread Rolls (肉干芝士面包卷) is ready to eat. Sliced it into halves and the filling is equally distributed around the bread. What’s not to like about this cheesy and savoury bun? Maybe adding more bakkwa and changing one of the cheese to mozzarella to get that stringy texture.

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It is Durian (榴莲) season in Malaysia and in a sense Singapore too since the plantation owners will export the thorny fruits to Singapore due to better profits. An even better news is July is the peak harvest period and durian prices is expected to drop by up to 30%. These two packs of creamy sweet durians are a gift from my youngest brother.

Topmost image from here.

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McDonald's Singapore collaborates with Jumbo Seafood to launch chilli crab sauce burgers in celebration of SG60. The limited time exclusive SG60 menu introduce two new burgers: The Chilli Crab Sauce Prawn Burger and Chilli Crab Sauce Chicken Burger are inspired by Jumbo’s award-winning chilli crab recipe. The burgers will be available from July 10 at all McDonald's outlets islandwide.

I bought the Chilli Crab Sauce Prawn Burger Upsize Meal (S$10.15) which comes with a large Roasted Sesame & Seaweed McShaker Fries and I topped up (S$0.40) to change the fizzy drink to an Ice Green Tea. The burger features a crispy prawn patty topped with fluffy scrambled egg and complemented with the signature chilli crab sauce. The patty has real whole prawns in it though I wish it could be a little thicker for better texture. The chilli crab sauce is more sweet than spicy, maybe to cater to the children or adults who don’t like chilli. Overall, I like the flavours and would give the chicken version a try.

Selected image and video courtesy of McDonald's Singapore.

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Remember the Mango Crispy Chicken (芒果脆鸡) from Fu Lee Seafood (富俐海鮮)? They also do bento sets as shown in the menu below. Sis and friend were having their meal at the Canberra branch so offered to pack us dinner. She bought Thai Salad Pork Chop Rice (泰式猪扒饭) and Thai Style Chicken Cutlet Rice (泰式鸡排饭) bento sets for us. The former had creamy and spicy salad to go with the pork chop. Mum took the tangy and spicy crispy chicken and she gave me the over easy egg because she doesn’t like the gooey yolk.

Rice Menu from Fu Lee Seafood.

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Still warm all the way from Chong Pang is this takeaway pack of Economy Rice (菜饭). Mum selected a wedge of steamed egg with minced pork, soya sauce mid wings and stewed bean curd skin to go with the steamed rice.

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Using the leftover pork ribs soup stock and ingredients from the previous day, we had Noodles Soup (汤面) for dinner. Mum opened a can of mini abalones and cracked a couple of eggs into the soup as there weren’t many ingredients to start with.

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Mum came home from the hairdresser with a box of Glutinous Rice (糯米饭) in case someone is hungry. The sticky rice is fragrant with fried scallions and its oil. The crunchy peanuts add a layer of texture as well as nuttiness.

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Was shown a photo of a donburi bento that colleague’s son bought. It was one of the new dishes inspired by Southeast Asian cuisine from the latest Nanyang Seafood Delight (热带南洋) theme that Sushi Express (争鲜) curated. Available at all Sushi GoGo (争鲜gogo) outlets from 1 July to 31 August 2025.

I bought the Thai Seafood Donburi that colleague shown me. The bento is packed to the brim with sweet & spicy chilli marinated prawns, scallops, octopus, cubes of tamago (Japanese rolled omelette) and cucumber over sushi rice. I like that Thai chilli sauce which is more sweet than spicy which served to enhance the sweetness and freshness of the seafood. The only complaint is that the slice of lime imparted a bitter aftertaste to the dish.

Together with the donburi, I also selected this Seafood Feast Bento from the latest promotion. Starting from the left to right are two hanamaki sushi topped with cooked prawn and a generous squeeze of sweet & spicy chilli sauce. Next, two pieces is topped with a thick curry sauce to give it that exotic flavours of Southeast Asia. The octopus with sambal chilli paste is so chewy but the umami sambal is a nice touch. A brush of Thai chilli over raw scallops served to bring out the sweetness of the shellfish.

Topmost image courtesy of Sushi Express Singapore.

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Mum’s one pot Pork Ribs & Yong Tau Foo Noodles Soup (排骨汤面) with plenty of lettuce. For the yong tau foo (酿豆腐), mum selected bean curd skin roll with fish paste, stuffed fried bean curd puff etc… The soup is flavoured with dried scallops to give it the umaminess since mum don’t use MSG. The flat yellow noodles offered greater surface area to soaked up the flavourful broth.

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Nobody needed dinner today, so I bought myself a takeaway pack of Economy Rice (菜饭) from the nearby 24-hour coffee shop. From the 25-30 trays of cooked food displayed in front of me, I picked sauteed bitter gourd with egg, stewed potato slices and a piece of boneless chicken cutlet to go with the white rice.

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Sometime when the economy rice stalls are still in the midst of preparation, mum will buy a roasted/soya sauce chicken or in this case half a Roasted Duck (烧鸭) with a few packs of rice. At the same time, she also bought a bowl of Pork & Shrimp Dumpling Soup (水饺汤) from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家).