Mifenmian for Reimul-chan

Actually Zaru soba + cha soba + soumen

3 Color tea, aka Myanmar tea. Thicker Than Teh Taleh.
Bottom layer, Milkmaid. Middle layer, tea with Milkmaid. Top layer, Tea.

Crispy egg with fresh and huge oyster.

I must say this is the best dessert stall I had ever eaten from in Singapore. Though, I think there are better ones. Further more their pricing simply beats 99.9%, if not 100% of all the other stalls. 80 cents for ice kachang. What more to be said?

Desserts stalls from various places tried to make their dessert taste better by using ice made of syrup. I believe that’s the hottest method to make cold dessert now. However, that dessert stall from Tanglin Halt did not do so. Instead, they made it the traditional way using quality homemade syrup. That’s what separate them from others.

Unfortunately, yesterday was their last working day of the year. The hawker center will be closed for renovation for 10 months and they will be resting until then.

I just love the finely shaved peanut butter ice. Different from local dessert which uses rough shaved ice. Finely shaved ice guaranty the melt in your mouth effect. Not as as good as those I had in Taiwan though.

The yam paste taste kind of weird. Must be the different ingredients.

This is some cool stuff. As in, it’s not warm and has some cooling effect after eating. The water chestnut strips inside is crispy.