River Hong Bao 2013

GONG HEI FATT CHOY, my dear friends!

2013 is truly the year of the water snake as it has been pouring intermittently since the eve of the Lunar New Year.

Yesterday was the third day of the festive season and there was a bout of rain in the morning though it began clearing up in the afternoon.

Having cooped myself up at home for the first two days, I decided it was time to step out of the house for a breath of fresh air at River Hong Bao.

River Hong Bao first started in 1987 and has a history of  26 years in Singapore but it wasn't until three years ago that I visited it for the very first time.

It is an annual event where local organisers would bring in China craftsman to make giant lanterns based on folklore or zodiac animals. Each year, organisers would feature a different province from China and invite performing art troupes to put up a show here.

For this year, the featured province is Guangdong so do expect booths peddling Guangzhou delicacies and handicrafts.

Siam Kitchen @ Lot One

We had an early Father's Day celebration dinner over at Siam Kitchen's Lot One outlet two nights ago.

The fragrance of Lemongrass greeted our noses the moment we walked into the restaurant and it instantly reminded me of a... foot massage palour! Haha!

The ambience is quite pleasant and I am attracted to those large window panes.

Although the restaurant is not very spacious, I do not feel very cram in there. Or maybe it's because we were early (about 6pm)?

手工面 Hand-made Noodle

Mian Fen Guo (面粉粿)

U-Mian (幼面), Ban Mian (板面) and Mian Fen Guo (面粉粿) are three varieties of noodles classified as hand-made noodles (手工面) and is popularly served in the food courts and hawker centres of Singapore and Malaysia. 

In Malaysia, however, they call it the "Pan Mee".

The dough, which is a blend of flour, egg and water are first kneaded and left to rise. It is then flattened and rolled into the pasta maker; and depending on the kind of pasta you are making, it is then sliced into the desired width.