Just Acia

Stranded in the East of Singapore not knowing where to eat?


Just Acia may not be the best but it is definitely value for money.


Simply get a set meal and you get to enjoy free flow drinks and ice cream!


Make your own root beer float and hot chocolate to drink all night long.





First set is Korean stir fry chicken with rice.


huge plate of chicken, with some kimchi by the side. served steaming hot. not so much on quality but quantity.

See, effort put in. Sesame seeds. :)




Yummy hot chocolate with foam some more.....

Breaded prawns by the side. cheap and good. not coated with thick batter but light and crispy bread crumbs.

not as impressive as compared to the rest. tom yam was not authentic in taste. dont even taste like maggi tom yam. ingredients were generous but simply just dump and cook. not recommended.

crispy seafood rolls. as the name suggest. crispy. the seafood filling was succulent, not too dry, not too salty with some 'real flesh' texture.

soft shell crab was slightly softer i guess due to the size of the crab. slightly too big to be deep fried. but overall the taste was up to standard. better than some of the budget japanese restaurants.

total bill :)

Auntie note: cheap food, free flow drinks and ice cream. be very hungry so that you can eat the ice cream after the meal.

1 Pasir Ris Close #01-40
Downtown East Singapore

Thai Table

was reading a food blog yesterday and felt really guilty.
the blogger even though with not so good quality pictures, short description and some weird stories manage to capture my attention with reviews on rare eateries. some interesting places in chinatown that i am so eager to try out now.

thai food for bday for me this year.
Tom Yam soup for me and boy. the soup was on the spicy side, not too sour. it was quite worth the money given the amount of ingredients (sorry not reflected well in this pic). placed over a flame to ensure that there is hot soup throughout the dinner.

Thai Fish Cake
was just ok. i think slightly dry, not to my liking. the coconut milk on top smelled rather heavy and didnt complement the fish cakes well.

minced chicken with basil leaves wasnt to my liking too. slightly milky, onions made it taste overly sweet. this dish supposedly goes well with rice, but too sweet to go along.

Baby Kailan was good. with golden garlic sprinkled on top. effort made to enhance the appeal of vegetables. if you have kids, there's mushrooms as well.

Vermicelli was perfect. the wok taste was nice and fragrant enhanced by the huge variety of ingredients. the vermicelli was not too soft, QQness was still preserved. especially like the black fungus adding to the colour.

Fish on the other hand was good but lost to competitor NAKHON. fish was smaller, less meaty. the sauce was too watery to coat the fish whenever you take it up. however fish was fresh and fried to the right crispiness.

Auntie note: quite value for money, free parking but hard to find a slot. staff is friendly and place is not packed to the brim. good for couples dating.

Overall, thai table was good. call up earlier for sri lanka crabs for low low price. will come back again if i had no idea what to eat i guess.

20 Jalan Pari Burong

Singapore 488686

Daily 1130-3 and 530-10

The 50th post competition results!!!!!

The champion entry is out!!!!!

Thanks for all the support and publicity, I've received response from my readers and they are simply so well done. I will be posting the top 3 entries and their prizes! For now please enjoy my favourite entry~~~~~~

Today Amins will show you how easy it is to cook lasagna..or to be exact "Amins' Inner Beauty Lasagna"

What you will need:Baking ovenElectricity (ok thats lame =X)

Baking tin (tall longish rectangular shape)

Aluminium foil (optional)

(and the im-sure-you-have-them-at-home stuffs)

Boiling PotContainer

Cooking oil

Frying pan

Ingredients:Some potatoes (5 regular-sized ones will be enough)

Shredded cheddarCheese slices

Spaghetti sauce

Spaghetti cream sauce

Minced meat (beef/chicken) / or you could use burger patties

Actually lasagna will taste better with beef....so why chicken?Well..some people can't eat beef in the same way that some people can't eat pork....so let us try using chicken and see how it tastes.Well, I used chicken burger patties.. for convenience sake.Remember to thaw the patties until they are soft.If not, you could use a microwave oven to help you thaw em.Pre-heat oven to 350 degree F (175 degree C) before you start.

Step 1: Boil the potatoes with high heat (For at least 15 mins / or until the potatoes turn soft)

Step 2: While waiting for the potatoes, cut the patties into as many small pieces as you can.

Step 3: Fry the "minced chicken patties"

Step 4: Peel the boiled potatoes and cut them into similar thickness..

Step 5: Mix the fried minced chicken and spaghetti sauce.Make sure that it's chunky and not too watery.

Step 6: First layer. Spread layer of the sauce mix into the baking tin.Not too thick though!

Step 7: 2nd layer. Place potato slices on top of the mix.Try to cover every "holes" and make em evenly spreaded out.

Step 8: 3rd Layer. Spread cream sauce.

Step 9: 4th layer. Put cheese slices.

Step 10: 5th layer. Sprinkle shredded cheddar.

(Okay~~ Time to repeat the few previous steps)Step 11: 6th layer. Spread sauce mix again.

Step 12: 7th layer. Potato slices again.

Step 13: 8th layer. Cream sauce again.

Step 14: 9th layer. Cheese slices again.

Step 15: 10th layer. Sprinkle cheddar cheese again.

Step 16: 11th & final layer. Finally~~! Spread sauce mix again.And then sprinkle some shredded cheddar again.

Step 17: Time to bake!! Approximately, 30-40 mins.Depends on your oven's capability. =S

Step 18: When you see some edges of the top layer being slightly burnt,this means it's ready!!

Step 19: Remove from oven and let it cool for 10-15 minutes before serving.Total time I took: Abt 1 hour

Okay okay..... I know it doesn't look the best..Now you know why it's called the Inner Beauty Lasagna.. =XDoesn't look good but taste good! =D

Me not pleased with the look of the lasagna. =(

Ermm.. a half-eaten lasagna pic.. =SMy mom, sis & maid were too anxious to try and I haven't take the "end product" pic yet.. =S(And im suppose to send the pics for an online food contest.. =/ )Anyways, they said it was very nice... =DYay~

Preparation : 25 mins
Cooking Time: 35 mins

Thank You Amin, that was superb!

I will be posting the other 2 soon. :)

Ah ma Bday

Ah ma's 80th Birthday is super grand. With traditional birthday wishes and giving of red packet before we set out for dinner.



Dinner is at a neighbourhood chinese restaurant. Ah ma with strong teeth can still chew chew chew... The set dinner was expensive. More than $1000 per table for ten pax. We had 3 full tables.



The appetizers for us was set nicely with each individual getting 1 each.

The braised peanuts were so well done each of them was bursting with flavour and rich aroma of the 卤味. They even added the beancurd. A little less salt would make this perfect.

The setting of the tables was great! Classy with wine glasses.

The first dish is definitely the 寿桃. Its longevity buns. Its was served warm, with fluffy outer skins and sweet lotus paste. Not too big to make you feel full.

Ah ma's bun was extra large. In comparison to our, she had to use a knife to cut it up! But its not edible!

The first dish is cold crab. Lovely crabs instantly froze after steaming to lock the juicy seafood taste.

It was of considerable size and each of the legs and pincers were filled with the flesh to the brim.

The 蟹膏was thick and filled the shells. Even the other parts of the body had the paste on it. The aroma fills up your mouth making you want to eat it non stop.

The body had the "gao" on it too.

The traditional 冷盘we usually have in wedding dinners is this huge plate of assorted canapes.

This is served individually and it was so delicate we had to eat this gently.

First up in smoked duck confetti. The duck meat was so heavily smoked it tasted more like bacon and ham than duck meat. The jelly fish thing is hidden underneath the meat. It was too spicy for my liking. But the QQ ness was the best i've eaten.

Wasabi prawn was crispy but the wasabi taste was too mild to have the kick. Batter was not too thick, prawns were crispy and huge.

Heard of Buddha Jump over the Wall? Yes, meet the real buddha.

Loaded with all the sea gems, from shark's fin to abalone, you name it they'll have it.

The shark's fin huge and large, streaky and Q. A pity the air con was blasting, when we were served it was already lukewarm.

Abalone how to describe? Chewy and cannot bite? The sides were soft and tender. The sauce laid over was great.

The rest of it? I should say i don't know how to appreciate. The sea cucumber was thick and super chewy, the rest i dont even know wad are they......

Next up Miss piggy....

Skin was super crispy and had a thin layer of fats attached for the smooth texture.

Steamed promfet in Teochew style. Nice and yummy sauce cooked with plum and tomatoes for the tinge of sour taste. The fish was not too soft. Its considered quite a big fish and normally meat is slightly tough. But it was just nice for a table of 10 to devour this fish.

The thick thick fleshy meat.

Next up is roast chicken. Not too dry unlike many other roast chicken. The skin was crispy and sprinkled with garlic fried till golden brown.

Scallop noodles with handmade noodles. Was too full by the time the dish came. Noodles had a weird texture, its was not like Chinese Ramen, not like maggi mee, not like japanese ramen, not like indian mee goreng. Texture was like Kang Kong. Slightly hollow. But the scallop was too little though.

Bird nest as dessert, who can resist it. With rock sugar, white fungus, Gingko nut, and some fruits, the bird nest was sweet and light. Great after a heavy meal. A piece of sugar cane also seen to add on to the flavour. Bird nest could have been more generous though.

Auntie note: Loads of people patronage the restaurant so please make reservations. The cold crab is to die for but please call to enquire if its available for the day.

Chin Lee Restaurant 深利美食馆

Blk 115 Bedok North Road #01-285 Singapore

Tel: +65 6444 5554