The replies given by Lim Hwee Hua, Minister in the Prime Minister’s Office and Second Minister for Finance and Transport on Sunday during a walkabout in Bishan appears to imply that it might be impossible to track how our funds are being used, just like how it is difficult to prove how the Jobs Credit Scheme does save jobs, apart from saying that it does and it has.

Mrs Lim said retrenchments may not indicate abuse of the system. She added that abuse was also hard to define, as the subsidies go into the company’s cash flow. And it is up to the company to decide how it wants to use the government wage subsidy. Speaking to reporters later, Mrs Lim added that it is “technically difficult” to define what counts as abuse, as the scheme is a “blunt instrument” where the firm can decide how it wants to use the government wage subsidy. She explained: “Because it is basically cash to companies, it is technically difficult to define what is abuse, because it goes into cash flow. You also cannot judge that once a company has retrenched workers, it must be abusing the system, because some of them might just need to be restructured. “So I think it would be difficult to judge it quite quickly. But I think there is enough peer pressure out there for companies to feel like, if they had retrenched at the word go, they would feel quite bad about it. But if it is because of business circumstances, regardless of how hard they have tried, they still needed to retrench, then I think we would have to let market forces work its way.”

http://www.channelnewsasia.com/stories/singaporelocalnews/view/1010703/1/.html#

So even though the money belongs to the people, and also because it is given to companies -technically- as a “cashflow”, it is not possible to tell the companies how to use the money. It comes to the beginning where handing out the money was a moral hazard since there was no way proper resources could have been assigned to make sure the money was used responsibly instead. Would there then be instances like how the money given by the Obama administration to bail out the banks was in turn used to pay out obscene bonuses to bankers and insurance agents? We would not know because the Jobs Credit Scheme is essentially turned into a ‘cashflow’ for the companies and it is ‘technically difficult to define what is abuse’, because it goes into… cash flow.

So what can be done about this to protect proper and responsible use of the people’s money? Apparently, in the end we will need to rely solely on peer pressure on the companies and believe that they will act on good faith and not retrench employees after receiving money from the Jobs Credit Scheme, because they might feel bad about it. Even though it is basically what the ‘credits’ are supposed to be used for – to help save jobs by not having the companies retrench their workers.

The government has dug a hole for itself by copying the bailouts enacted by the Obama administration. The Jobs Credit Scheme should never have been created because it can be abused in more ways than one. Due to technicalities, they cannot seem to ensure its integrity either. And now if companies do see the need to retrench, the government is happy to let market forces work its way, even though it would have been the right thing to do that from the start – it might have been more painful in the short term to have businesses fail and people losing their jobs, but in the long term it would have created more efficient and productive environments. Instead, we have a fall back for the companies to exploit if they do not wish to do anything to save their own bottomlines. But the budget shortfall used to fund the scheme would surely then have to made up by putting a bill on the people like you and me. The Jobs Credit Scheme should be stopped instead of being extended.

I will always remember the time when I had one of the best ever concerts in my life in Singapore when Michael Jackson thrilled us with his hits at the National Stadium. He was young, he was hot and the world was at his feet just like many of us were. Were you there at MJ’s concert in Singapore National Stadium eons ago? What are your memories of that concert and of him? Michael Jackson’s touch and death will reverberate amongst his fans and while he might have had many many dodgy moments later on in life, his work and music stand the test of time. Michael Jackson is finally dead now but one can still enjoy his music and legacy with albums like the aforementioned “Thriller”, “Bad” and of course the notorious “Dangerous” which started to signal his decline.

The families of those kids who accused Michael Jackson of inappropriate behaviour might not be sorry for his passing, but Michael Jackson’s death will be significant for his fans. MJ was to hold his last final farewell tour in July 2009 in London this year and tickets were snapped up fast, selling out in a number of hours when they were released on sale in March. However, the concerts were later postponed till 2010 amidst rumours that the pop star was in poor health. Denials were issued. His death via cardiac arrest could just have been a sign of what he was going through that prompted that decision. How true, we will never know now as MJ is now dead and has left us and the music world.

The Singapore Night Safari is hosted on 40 hectares of land, most of which are forests and recreated to resemble the natural habitat of individual animals, such as the rainforests found in several Southeast Asian countries, Equatorial Africa, South American Pampas and even the Himalayan mountains. All this is done to ensure the animals do not feel out of place and probably to allow them to mimic natural behaviour unlike what might happen if placed in unfamiliar or new territories. The best way to see all this in a quick manner would probably be the tram ride that ferries you all over the safari, with running commentary and without the need to expend any energy walking the trail. However, it will probably leave most of you wanting to see more and actually going onto the walking trail after that. I know I did, and so did most of my guests.

The trail on the Night Safari is where a lot of the action is, as you get to see the animals up close and personal whether on a tour or on your own. Most guided tours also provide comprehensive introductions and explanation on each species and other things of note that one might chance upon on the trail. You get to see antelopes, tigers, lions, huge elephants, and a lot of other interesting and queer animals never even seen before in other zoos, which is natural since most of them do not offer the unique experience of viewing them at night in a habitat as close to what they were first discovered in as possible. Another special feature on the walking trail or the tram ride is the sounds of the night, or what I will call the Night Symphony of the Animal Kingdom, that you can hear – an eclectic mix of frog croaks, lone howl of wolves or hyenas piercing the eerie silence, cicadas providing the accoustical backdrop, and other sounds that start to be heard as the animals awake gradually.

Another engaging highlight that is a must-see on another tour to the Night Safari has to be the Creatures of the Night show, which is something beyond most shows that one might experience in other zoos or sea worlds. You will get to interact with the performers and animals, and there are some surprise moments which might either have you shrieking in delight or fright, depending on whether certain animals attract your like or dislike. The Creatures of the Night show is so popular that you will be well served to queue up early, which is faciliated easily with a tour group from what I have seen, since seats cannot be reserved in advance and are on a first come first served basis. What makes it even more challenging is that there are only three shows daily, although the weekends allow one extra show to accomodate the extra influx of visitors due to the day of the week. Another great note about the show is that the animals to perform are not always the same from night to night, and even from show to show within a day, since some might pout while others might be more eager to show the visitors what they have to offer.

For those who also wish to check out the dining options available at the Night Safari, be sure to try out the following restaurants or cafes – Bongo Burgers and the Ulu Ulu Safari Restaurant. I particular enjoyed the burgers served at Bongo, very fresh and juicy, not something you might get often elsewhere in the country (although Carl’s Junior rules everywhere else). Ulu Ulu is pretty good too, and might perhaps be a better choice for visitors from other countries, since they provide a wide array of local food served either buffet style or ala carte. You can even get to try sumptious local delights like sambal stingray, Singapore chicken rice and chilli crab (although the best of the latter has to be tried at Jumbo Seafood Restaurant). Prices are very affordable and for the amount of food one gets to consume, they fill your stomach well and can either be a great start to the rest of the safari adventure, or a special way to end the whole trip, as many Singapore Night Safari tour packages do.

Private Tour: Singapore Zoo Night Safari Tour with optional Buffet Dinner
From: Viator

There are many great points to the Night Safari as a whole, although there are some minor negatives. My only gripe is the location, but there is really nothing you can do about it since the Singapore Zoo has always been in Mandai and has to be situated away from the city centre or the rest of Singapore which is largely modernised and urbanised. So be prepared for either a long bus ride if you choose the public transport since there are no train stations nearby. This is where perhaps either getting a packaged tour to visit the Singapore Night Safari might help since transport is provided, or even better having someone you know in Singapore driving you there. The other alternative is to hire a taxi or cab, which is still affordable from most parts of Singapore.

To have one of the best, proceed to Fu Yuan Can Shi coffeeshop at the junction of Bangkit Road and Bukit Panjang. It is one of two kopitiams that are right next to each other, the other one being at the location where there was previously a McDonalds. There are other goodies to be found in Fu Yuan Can Shi kopitiam in Bangkit Road, but a must try is their very good braised duck kway teow. I usually go for the dry version since I prefer having my noodles drenched in the black and gooey braised duck sauce with a generous serving of chili. Mix it together well and this is traditional duck noodles in its best form.

One other factor that is really great and attractive about Fu Yuan Can Shi’s braised duck mee is that it’s cheap! Cheap and good food in Singapore is becoming a rarity just like cheap but good Singapore chicken rice, but you have it right here in the West side of the country. This fantastic dish costs only $2.50 and it is enough to fill your hungry stomach! The noodles are firm yet soft, and they are smooth and slide down your throat in a manner that is hard to describe but heavenly all the same. An important part of the mix is the chili, so ask for more of it to make the whole dish really tasty.

How about the braised duck that comes with it? The servings are generous, at least 5 slices of the most tender braised duck breast that you will ever get. Most braised duck noodles in Singapore do not come with great duck meat, but the one served by Fu Yuan Can Shi is an exception. It always tastes well marinated and they are not too thick nor too thin. You can taste the tender juices seeping through it and it adds to the overall flavour.

So if you are craving for traditional local food and not just excellent Japanese Baikohken ramen, you can get some of the best braised duck noodles or kway teow to be found in Singapore, there is no need to travel too far within the Lion City. Just make a quick trip to the West at Bangkit Road and Fu Yuan Can Shi will have what you need. The block where it is situated at is very near the Bukit Panjang exit along BKE, so it is hard to miss. In fact, once you enter Bukit Panjang Road from the expressway, it will be the after the first junction on your right.

What is chee cheong fun? It is simply a steamed rice noodle roll that is very soft and silky in texture and often mixed with a sweet sauce (and chili) and sesame seeds. According to my sources, this dish originated from China and Hong Kong where the Cantonese often have it for dim sum. The version which has filling in it ranging from char siew to prawns is often known as cheong fun. Another interesting anecdote is that chee cheong fun when translated literally from Chinese, means pig’s intestine noodles which is probably named thus since they look like distant cousins to a pig’s intestines (but of course tasting much better for those from Western shores).

And then we have yam cake. What is it? Apparently it is most often seen, sold and eaten in Singapore and Malaysia. Misleadingly, yam cake is not made from yam, but taro. If you wish to know how to cook it, this is how you do it. You have it made together with rice flour, salt, water, small chopping of carrots and then once steamed, dried pieces of prawn (hei bi), spring onion, shallots, sesame seeds are sprinkled over it. Sometimes you have sweet sauce layered over yam cake (as is the case with Jia Ji Mei Shi’s version), other times people just eat it as it is with chopped red chili.

So what is so good about Jia Ji Mei Shi’s chee cheong fun and yam cake that makes it the best in Singapore? First, you can mix both together or have them separately. I usually go for the total package and want it all, so my friendly advice is to order their mix of chee cheong fun and yam cake on a platter. The friendly lady staff at Jia Ji will then heap generous doses of sesame oil, sesame seeds and the mandatory sweet black sauce over it. The final result might be a huge mess of black blocks and springly rolls buried deep in an oily mess but once you put them in your mouth the sensation and taste are both heavenly.

I don’t normally go for yam cake (or taro since it’s not really made from yam) due to diet. However, Jia Ji Mei Shi’s yam cake is something I cannot avoid and there is just something special about it. It is all home made and fresh from the steam oven every morning. Needless to say it would be best to have it when the stall has opened (7.30am) but they also make extras throughout the day. The texture is extremely soft yet firm, and is not overly sweet, which thus enhances the mixture when the sweet back sauce is added.

I love chee cheong fun and used to have it very often during my tender growing years before I started developing my big fat belly due to eating too much good food (what else can a Singaporean do?) and lack of exercise. But it is still something that I recommend anyone to try when they are in Singapore. Now that I have rediscovered Jia Ji Mei Shi (which incidentally had temporarily relocated to Chinatown Street Market during Smith Street Market’s renovation before moving back) and their specialty, I find it very hard to ignore its calling. The best chee cheong fun in Singapore hands down and I will credit it not only for its texture, but also the dosages of sesame oil, sweet black sauce, chili and sesame seeds that are added. Simply lip smacking delicious! I seldom get the same high that I get from eating the best ramen in Singapore, but this chee cheong fun definitely gives me the same joy that I experienced as a child.

So how much does the most delicious chee cheong fun and yam cake in Singapore set you back by? You can have them both at only $2, and trust me, once you are done, you might have to skip one or two meals because they are simply filling. The aftertaste lingers on and makes you want to go back for more. There’s nothing quite as cheap and good as Jia Ji Mei Shi’s yam cake and chee cheong fun and if you are up for it, why not soak in the authentic local hawker centre that is Smith Street Market that is a must visit for any tourist and even our locals frequent it. Try out the other local hawker fare available in the market which I will try to introduce more in future columns.

Jia Ji Mei Shi opens at 7.30am in the morning and closes in the late afternoon or till they are sold out for the day. They have other great local food such as the delicious rice dumplings (bak zang), economy bee hoon or mee noodles, and fish porridge with raw fish (yee sang) if you order the latter too. Staff are friendly and be prepared for long queues, especially during peak hours such as breakfast and lunch.

There will no doubt be disputes over which stores and restaurants serve the best chicken rice in Singapore (and we will continue to bring other great chicken rice hawkers to you), but frankly, the one available at the humble Kopitiam All Time Favourites in IMM at Jurong East must rank as one of the best, if not the best, chicken rice available country-wide. It is surprisingly not well known, and some have described their signature dish to be slightly salty, but not many can beat the fragrant rice and tender chicken meat served to thousands of customers daily.

The All Time Favourite Kopitiam in IMM can be located on the first floor, among the cluster of food stalls situated near the car park exit. The chicken rice options include the all important white chicken rice, as well as soya sauce chicken rice. Both are just as superb, with the rice being an important feature of the whole dish. It adds to the flavour of the sweet chicken meat, and if you consider how tender the chicken breasts are as well, it all makes for a wonderful gastronomical experience.

Do not forget the essential garlic chilli that must be added to make the best chicken rice in Singapore even more heavenly. It might not be everyone’s cup of tea, but in Singapore, eating chicken rice without garlic chilli is like eating char kway teow without soya sauce.

If having the best chicken rice in Singapore isn’t enough for a meal, there are other fantastic dishes on the All Time Favourite Kopitiam in IMM too. Part of their secret is extra tender chickens they have, so if rice is too heavy for you, why not consider one of the best chicken noodles in Singapore as well? Their noodles are done just right, al dente, and coupled with the chicken and yummy stock, the All Time Favourite Kopitiam in IMM has two best Singaporean dishes covered just right! Reminds me so much of the fantastic authentic Japanese ramen I’ve had at Baikohken Singapore.

There’s also prawn dumpling noodles, mee rebus, mee siam, and an assortment of other chicken and pork dishes, from baked chicken rice to pork cutlets. But why waste valuable space in your tummy on them, when the best and most delicious chicken rice in Singapore is waiting for your consumption?

With chicken and rice being a common diet for people from all over the world as well, chicken rice is definitely one of the most popular Singaporean dishes with our foreign guests and expats living here. Most of the chicken rice served in Singapore originates from Chinese cooks and chefs, as it is with the delicious ones from IMM’s All Time Favourites Kopitiam. But our Malay and Indian countrymen have also their own versions of the signature dish, and not any less tasty either. I can still remember the beeline we made for the Malay chicken rice prepared by our pal’s mom when we were students, with the crunchy fried chickens being the best in Singapore, and better than whatever KFC can come up with.

So if ginseng chicken soup from the restaurant in Singapore serving some of the best Korean food might be too potent for your tastebuds, why not stick to the safe, trusted and unforgettable best chicken rice in Singapore? You can hardly go wrong with IMM’s All Time Favourites’ chicken rice. And to prove it, they are always packed during lunch and dinner hours, so be there early to queue up, or they might even run out of chicken meat. It’ll be too late for regrets then!

One girl surveyed stated that dining at cafes and fast food outlets was the norm and then spending $6 – $8 on a meal was reasonable, especially since they would rather eat fast food than at cheap coffee shops because the food at the latter “is not so nice”.

Another said that allowances are only saved for the sole purpose of making purchases of luxury items such as the latest gaming consoles or clothes. A teenager commented that spending $15 to $20 each time at cafes for meals was the norm and acceptable.

Once again, the blame is laid on the feet of parents who do not spend enough time with children and teaching them the right values of saving, while creating a false environment of endless comfort using the commodity of money. But judging by the values and attitudes of the Singapore youth and younger generation in particular, it is also the result of a weak educational and value system that has seeped into and festered in the local culture.

Learning from, and building on, the current generation of Singaporeans who think they are always right and above most people from all over the world, our youth have now been brought up on a steady diet of propaganda of being the best and that nothing they do will be, or can go, wrong. Singapore has been touted as the best country for everything. Most of us are wrapped in a bubble of comfort. The recent recession has hit us hard, and will continue to do so. If the global economy does not turn around quickly and with more losing their jobs, the loss of livelihoods will seep down to the youth.

Brought up in a life of comfort, not many will be able to understand or accept the situation. But the worrying effect could be a large percentage of youths deciding to give up on their futures as they struggle to cope. There are already signs that Japan’s lost generation phenomenon has reared its ugly head in Singapore society, with kids turning to virtual reality and video games to soothe their savage souls while neglected by families in the latter’s quest for financial wealth and comfort. And to make things worse, Singaporeans’ “holier-than-thou” attitude will result in denials.

Personal debt in the future is the least of our worries for the new generation growing up. It is the shrinking future workforce available to the country and their lack of proper financial values that could cause greater problems for Singapore.

Baikohken has a huge picture of its first ever shop in Japan on one of its walls, and that tells you the whole story. The menu serves the three common types – Miso, Shio and Shoyu. All three are great, although I have a soft spot for Shoyu. Singaporeans might enjoy Baikohken ramen more, as I found it less salty compared to those available from other ramen joints that offer authentic Japanese ramen, such as Ramen Santouka Singapore.

The serving size of Baikohken ramen in Singapore is amazing. It is perhaps one of the largest servings of authentic Japanese ramen that you will ever find in Singapore, and at comparably cheaper prices compared to other ramen joints. If you cannot stomach too much of a good thing, there is always the option of having a smaller serving at about half the price.

Baikohken ramen also has an interesting addition to your choice if desired – you can opt for butter and sweet corn to be added to your stock. The butter will bring out the sweetness and fresh pork taste of the stock even more, regardless of Shoyu, Shio or Mison ramen of your choice.

The ramen from Baikohken is just about perfect. They are served ad dente and remain so for quite a while during your meal there, even with the soup piping hot. Baikohken ramen in Singapore is curly, which is a trademark of the Asahikawa ramen.

For chashu lovers, there is no shortage of that at Baikohken. In fact, Baikohken serves perhaps the largest pieces of pork chashu of all ramen shops in Singapore, authentic of not. They come in large pieces and very thick, about 3mm in thickness at least. And you can typically get at least three to five pieces of chashu in Baikohken’s ramen, depending on which particular type you order from the menu. For those wanting more sinful pleasures, you can also order extra slices. Baikohken ramen’s pork chashu is quite an experience, chewy yet melts in your mouth. The fatty portions are definitely completely of the latter melt in your mouth variety.

On top of that, Baikohken ramen in Singapore also has excellent ajitama which is made perfect. The egg white is firm, yet the interior yolk is soft at the same time.

At the end of the whole meal, you would just want to slurp up all the soup from Baikohken’s ramen straight off the bowl. It is a fantastic eat, meal and experience all rolled into one. And at the prices offered, Baikohken is definitely one of the best authentic Japanese ramen shops in Singapore.

Baikohken ramen’s opening hours are from 11am – 3pm and 5pm – 10pm (last orders 9.30pm), and they open everyday. For a taste of one of the best authentic Japanese ramen available in Singapore, you cannot go wrong dropping by Baikohken.

Ramen Santouka is one such ramen joint, and they hail from Hokkaido, Japan. They are a common sight in Japan itself, and have also been cooking up a storm in California, USA. Not bad, considering that they are what you would call a franchise. Fortunately, the quality of the ramen is high, and in Singapore, Ramen Santouka can easily be considered one of the best, if not the best, ramen shop that can be found here.

You can find Ramen Santouka in The Central, and contrary to what some may claim, they can be easily found on the second floor, in the left corner at the front portion of the building. The joint is pretty small, but that contributes to the authenticity of the place, together with the decor. They have a solid view of Clarke Quay if you are sat by the window, especially at night. Outside the shop, you can find the standard plastic displays of what they offer on the menu – good enough previews in case you are a ramen newbie.

Creating their reputation of having the best and most delicious ramen in Singapore, Ramen Santouka have their prized dish of the Tokusen Toroniku Ramen, which is basically Pork Cheek Ramen. What is so special about this? First of all, if you want to get a taste of Ramen Santouka’s Tokusen Toroniku Ramen, you had better arrive at the shop early. The pork cheeks come in limited supply, enough for about 60 servings a day. This prized meat cut is so soft and tender that they literally melt in your mouth when consumed. The pork is also marinated in shoyu and is just heavenly. If you were to mix it with the ramen broth, it also brings out more flavour that might have been hidden for less discerning tastebuds.

There have also been comments that the various broths (especially the shio and shoyu) offered with your choice of ramen at Santouka can be rather salty. If you want authentic Japanese ramen in Singapore, and tasty to boot, then this is exactly what you will get if you were in Japan itself. The fat or grease level in their broths are also moderate, and again, you will get the same experience if you were to have ramen in Japan. Afterall, the Japanese live longer than a Singaporean on average, so health concerns here are taken to extreme levels. If you want healthy ramen, try making it at home. For authentic and absolutely lip-smacking, noodle slurping, broth guzzling quality Japanese ramen to be had here in Singapore, try Ramen Santouka.

Service at Ramen Santouka is also quite adequate. Staff are polite and not overdone, unlike at other wanna be Japanese restaurants in Singapore. They provide a full jug of cold water at each table, no doubt for those who cannot stomach the saltiness of Japanese food. So, service-wise, they are definitely better than what you get from other local eating joints, which are basically not excluded from the poor service standards that are pervasive throughout Singapore.

Ramen Santouka’s Tokusen Toroniku Ramen was the first on the menu I tried. I will be going back for more, needless to say, and the quality of the other types of ramen they offer will be recorded here with time. But for the excellent dish that it already is, it would be a worthwhile trip to Ramen Santouka for some pork cheek ramen! They also have Sapporo beer and sake on the menu, handy to be had with your ramen. Unfortunately, the effect would have been better if Singapore had some cold weather. Of their other menu items, others have spoken highly of their gyoza, so they will be next on my must try list.

Ramen Santouka
#02-76, The Central

Having a craving for Korean food for a couple of weeks, I decided to finally head down to Han Fung Korean Restaurant yesterday for an early dinner. Fortunately for me, I arrived on the dot when the place opened for weekday evenings (Mon – Fri : 1130 – 1430, 1730 – 2300, Sat – Sun : 1100 – 2300), and promptly went through the menu. Since I was by myself, there was no way I could try their barbecue dishes, but will be making a trip back soon for that. I have heard quite a fair bit of glowing reviews on those. In the end I had to decide between my favourite SamGyeTang (Ginseng Chicken soup rice), and Seol Lang Tang (Noodles with Ox Bone Soup), and went for the latter. Even I had to admit it was a good choice, after tasting it.

There was obviously no crowd at Han Fung Korean Restaurant at that time since most people would have still been making their way off work, and I enjoyed decent, polite service. After laying out the customary side dishes, of which there were four, I sat waiting for my main dish. The side dishes were not too bad, and personally my first gauge for a good Korean restaurant in Singapore would be their kimchi. Many Korean restaurants in Singapore serve poor kimchi, but Han Fung Korean Restaurant had theirs rather fresh. The anchovies were not the best, but still sweet enough to tickle my tastebuds before I set into the main dish.

The Seol Lang Tang arrived and looked quite enticing. The soup had a milky texture and seemed the right mix of thickness. My first spoonful had me really excited, as it had the balanced creamy thin feel to it. You could also taste the ox/beef bone that the soup must have been cooked in hours with. The only downside to the dish was the low quantity of beef slices it contained – I could count in one hand the number and they were rather small, smaller than a Go playing card. However, I was enjoying the tasty soup and slurped down the noodles before dumping my bowl of rice in it to mix it up. The Han Fung Korean Restaurant lady who served me was also nice enough to suggest adding some salt if I did not find the taste right. There was no need for that, except for my habit of dipping the meat slices with salt and pepper.

So while this review is based solely on their Seol Lang Tang, which was really delicious, it was enough to make me want to go back for the barbecue dishes. My meal set me back about $18, including a drink. The portion was large enough to satisfy my hunger the rest of the day, which is what I expect from eating at Korean restaurants and paying that kind of money, and not many local Korean restaurants can do that for me. I could still taste the soup later that night and have nothing but good things to say about it. It might have been silly of me not to have tried their barbecue meats since it is their specialty, but that cannot be done alone so it will have to wait for now.

For those who also value the look and feel of the restaurant before they are inclined to visit it, there is nothing extra special about Han Fung Korean Restaurant’s setup or decor. It looks like your typical Korean restaurant that you might see anywhere along the streets of Korea, except with a much larger space. You can eat inside if you prefer the air condition and want to watch TV, but the outside sitting area was windy enough for me to enjoy my hot tasty Seol Lang Tang. The Han Fung Korean Restaurant staff were also approachable and polite. This is usually an area which completes my eating experience and fortunately it was quite positive on the first visit.

For those curious enough to make a trip to Han Fung Korean Restaurant, here is their address:

Han Fung Korean Restaurant
16 Cheong Chin Nam Road
Singapore 599740

They are located opposite (the quite empty) Bukit Timah Shopping Centre along the row of eating outlets at Cheong Chin Nam Road. Do take note of their opening hours on weekdays – I was not aware of that when reading about them elsewhere.