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Spices are blended into a paste before stir-frying with a small amount of oil.

The paste is then mixed with water, evaporated milk and coconut milk and simmered to make the gravy.

Eggs and prawns are boiled.

Noodles, fish cakes and bean sprouts are blanched before assembling.

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- steamed rice cakes
- fry vegetable
- simmer coconut gravy
- boiling of eggs

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Method of cooking:
-frying
-stir-frying
-boiling
-steaming

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Meatballs:
¬Pan-searing
¬Baking
¬Boiled

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Rice : Steaming
Chicken : Deep frying
Egg : Boiling
Peanuts : Roasting
Chilli paste : Stir frying
Ikan billis : Stir frying
Cucumber : boiling and cutting

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Spaghetti-Boiling
Aglio Olio-stir frying

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-> Pasta is boiled
-> Sauce is mixed with meat and vegetables, which then is stir-fried
-> Pasta and Sauce is baked together

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1)steaming and frying
Steaming-The produced by boiling water,causes heat to cook the rice by convection.This slowly cooks the rice as steam is a poor conductor of heat.
Frying/Stir-frying-A small amount of oil used to fry the rice and the vegetables that is added,in high heat as it is seasoned,the main form of heat that cooks the rice conduction.

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grilling and oven broiler method

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Rice: steam the rice in the rice cooker
Rice: stir fry the rice afterwards
egg: pan fry the egg and add  some vegetable in it
vegetable: stir fry the vegetables.

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Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

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Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.

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-> stir fry the meat
-> boil the  spaghetti

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Spices are traditionally grinded using the mortar and pestle
into a paste that normally contains of peanut and coconut milk and tumeric.

Add the chicken and turn the chicken pieces until they are coated evenly with the marinade. Cover the bowl and marinate the chicken in the refrigerator for 2-3 hours.

Then skewer the chicken piece with bamboo sticks, and grill them.  Then use  a pair of scissors to snip off the over charred and burned bits on the satay.

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prawn filling: peeling, slicing, mashing,mixing and rolling
bread: cutting, frying, coating

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There are a total of 3 ways to cook dumplings.
1. steaming.
2. pan frying: a golden look, makes it crispy.
3. boiling: water dumplings, makes it soft.

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Spaghetti aglio olio is a traditional Italian classic pasta dish which means spaghetti with garlic and oil. If you love garlic, then you will love this dish. It is the simplest and most basic of all pasta dish consisting of spaghetti with only a few other ingredients.

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fish: stir fryed
kway teow:boiling
egg: pan frying

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If you live in the North of Singapore, drop by and give Top 73+1 Handmade Fishball Noodles a visit. This is a place where the fish balls cannot disappoint you. They are gorgeously huge and freshly hand made with a recipe that has been passed down from generation to generation. They don't just look awesome, they will bounce in your mouth when you bite it! The fishballs are definitely "doi doi" for me!

The way he have prepared the seasoning with fried caramelized garlic and shallots is simply awesome You won't be able to taste anything similar anywhere else!

It is a very clean but tasty dish. I often order the fish soup and didn't even have to order drinks after drinking the soup because it is not laced with MSG.

While it's signature dish are fishballs, the sliced fish soup here is very satisfying too.

This is Batang Fish, a Malay name. If you're not into this fish, just ask them for a different one as they do have another fish for fish soup. It might be slightly more pricey too.

I like this freshwater fish due to the texture and taste, and mainly because I prefer leaner flesh or meat whether it's fish, beef or any other meat. If you are someone who looks for fresh, clean food that is not cooked with plenty of MSG, this is an ideal place to try.

The soup is served piping hot, just the way I love it! There's a lot of fried garlic and shallots in the soup (and garlic is my favourite)!! And you can ask for more veggies or additional fish. The fish is fresh and lightly marinated, and the soup is boiled only when you order the dish. Everything in this soup is fresh and healthy.

I like to custom order my kueh teow (Flat rice noodles) to be cooked separately so that I can get more soup in the sliced fish bowl because the soup is just so satisfying. You won't feel thirsty like if you've eaten foods with too much MSG (Monosodium glutamate). You can ask for less oil and it will not affect the taste of the kueh teow, I promise! I do tend to order it with added spice and vinegar. How do you order that? Just say "jia la, jia chu" which literally means add spice, add vinegar respectively. I prefer my food to have a slightly stronger taste when there is a soup accompaniment. You can choose to have yellow noodles, mee kia (thin yellow noodles) or mee pok (flat yellow noodles) too.

I have a high respect for this chef because his ingredients are fresh, whether fish or vegetables and his branch at 914 Upper Thomson Road S 787114 also serves tzu char. He has another branch at 30 Raffles Avenue, #01-09/12 which opens Sun-Thurs: 10.30am-10.30pm; Fri & Sat: 10.30am-11.30pm.

My hubby loves to order the dumpling soup to accompany his minced meat noodle (chicken meat is used here). He also enjoys the soup here as he loves garlic! That is a rather big combination and is only recommended if you're a big eater.

If you're done trying this, you can go for other boiled foods as they also sell very nice Prawn Noodles. Take note to order more soup if you're the sipping type as you may not be able to add soup after you're done. You have a variation of kueh teow, thick yellow noodles, Mee kia, Mee pok or bee hoon (rice vermicelli) which tastes equally mouth-watering.

If you're not into boiled foods, they also do tze char (fried foods) from 7:30am to 9pm and serve a wicked Curry Fish Head. Check out their menu when you're there!

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If you live in the North of Singapore, drop by and give Top 73+1 Handmade Fishball Noodles a visit. This is a place where the fish balls cannot disappoint you. They are gorgeously huge and freshly hand made with a recipe that has been passed down from generation to generation.

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The rice uses simmering
The sauce is baked