Singapore Fried Hokkien Mee (新加坡炒福建虾面) @ Whampoa Drive Makan Place

Fried Hokkien Mee has been one of Singapore's favourite food and even many blogs have come up with their own list of best fried hokkien mee in Singapore. I enjoy a good plate of fried hokkien mee too. However I don't usually order it because most of them falls short of my expectation. Having eaten around Singapore, currently only two stalls fall under my expectation, Xiao Di Fried Prawn Mee and  Kim Keat Hokkien Mee

Today I made a pit stop at Whampoa Drive Makan Place to check out another apparently popular stall called Singapore Fried Hokkien Mee (新加坡炒福建虾面). The first interesting thing I notice about this stall is that ordering and servicing is not from the front of the stall but by the side. That is an unique stall layout compare to the rest of the stalls in Singapore.

Fried Hokkien Mee 4/5

Sighting the plate of  Fried Hokkien Mee, I noticed that the ratio of the beehoon is more than the yellow noodles. The plate of noodles actually was pretty flavourful and tasty, soaking up the essence of the broth. However it lacked the aroma from the pork lard and garlic. Another important element for a good plate of hokkien mee is the chilli. I like to mix the chilli with the noodles and have it together. The chilli here complemented the noodles very well.

Fried Hokkien Mee 4/5

I find the plate of fried hokkien mee pretty good except for some nitty gritty details such as garlic and pork lard. The extra effort would have bring them to the next level. However looking at their popularity with long queues most the time, I doubt they would or even need to put in the effort work. Overall it is still a good plate of fried hokkien mee and worth the try.


Singapore Fried Hokkien Mee (新加坡炒福建虾面)
Whampoa Drive Makan Place
90 Whampoa Drive
#01-32
Singapore 320090
Tel: +65 68849018
Nearest MRT: Farrer Park (NE Line), Novena (NS Line)

Opening Hours:
11am - 10pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit G. Walk to bus stop outside Sri Srinivasa Perumal Temple (Stop ID 07211). Take bus number 125 or 139. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Novena MRT station. Take Exit B. Cross the road and walk to bus stop opposite Novena Church (Stop ID 50031). Take bus number 21 and 131. Alight 7 stops later. Walk to destination. Journey time about 20 minutes. [Map]

Flavours at Zhongshan Park @ Ramada Hotel Singapore

Flavours at Zhongshan Park, Ramada Hotel Singapore has introduced a new dining concept under the creative direction of Executive Chef, Melvin Lim. A brand new Flavours Wok Series and Twist of Flavours are added to the a la carte menu. It is a modern take of the local Zi Char and offering local dishes infused with western cooking methods.

Signature Twist of Flavours Amuse Bouche 4/5

We started with the a trio of amuse bouche that showcased the Twist of Flavours. On the plate there is the Crispy Beer Marinated Pork Belly, Baked Miso Cod and Deep Fried Scallop Tofu with Seaweed Salad. The tedious preparation of the pork belly took 48 hours to marinate and sous vide to lock in the flavour and moisture before baking, resulting in a fork tender pork belly with crispy skin. The melted in the mouth cod fish was complimented excellently with the light tangy miso sauce. The deep fried scallop tofu was delectable on its own but do manage your expectation as you will not find a whole bouncy scallop in the batter. It is made from a mixture of tofu and scallop paste hence it is quite hard to detect the scallop unless you have a well trained tongue.

Pork with Red Wine Honey Ginger Glaze 4.2/5

With the new revamped dining concept, the buffet has also taken a refresh offering giving diners more reason to dine out in the evenings with their newly launched Flavours Superstar Zichar Semi-Buffet. In the semi buffet, diners will be served three signature items from the Twist of Flavours section which will be updated monthly, together with a choice of vegetable dish, one rice or noodle dish, and two choices of meat/poultry (beef, pork or chicken) as well as two choices of seafood (fish or prawn) cooked in a sauce of the diner's liking.

Chicken with Flavours Signature Sauce 3.5/5

For the choice of meat/poultry dishes, we decided to go for the Pork with Red Wine Honey Ginger Glaze and Chicken with Flavours Signature Sauce. For me, the succulent pork with the sweet honey ginger glaze was my favourite. The beauty about the new concept is choices. Diners can also choose their meat/poultry to cook in black bean and pepper, chilli bean paste or ginger and onion on top of the 2 sauces I have tried.

Prawn with Butter Cereal 4/5

The Prawn with Butter Cereal is a typical zichar dish that has been given a more elegant touch at Flavours. The huge and crunchy prawn coated with the buttery cereal is a delight to eat and I could not stop myself going back for more of the cereal. There is also a choice of cooking in assam sambal or flavours signature sauce.

Assam Sambal Fish 3.8/5

The Assam Sambal Fish is filleted for easy consumption. My idea of assam fish is drowned in a spicy and tangy gravy. The sauce here is reduced to a nice coating around the fish, allowing the sauce and fish meat to be gel together. However, I thought the sauce lacked the fiery and tangy kick I am expecting.

Braised Egg Tofu with Mushroom 3.5/5

For the vegetable dish, there is a choice of braised egg tofu with mushroom, sauteed kailan with haebee hiam, sambal baby zucchini and braised chap chye. I had the Braised Egg Tofu with Mushroom which is smooth and silky. I got to try the sambal baby zucchini too. It is a great change from the usual sambal greens giving it a new crunchy texture enjoyment.

Fried Rice with Stoccafisso Salted Cod 3.5/5

For the rice/noodle selection, diners can choose from Seafood Mee Goreng, Wok Fried Seafood Hor Fun and Fried Rice with Stoccafisso Salted Cod. The addition of salted cod gives the fried rice an addition layer of salted contrast in flavour which is quite pleasing.

Express Lunch
Mon-Fri: 12pm - 230pm
Price: Adult/Child $22++

Semi-Buffet Dinner
Sun-Thu: 6pm - 10pm
Price: Adult $40++, Child $20++

Fri-Sat: 6pm - 10pm
Price: Adult $48++, Child $24++

Buffet High Tea
Sat-Sun, PH: 1pm - 5pm
Price: Adult $32++, $16++


Flavours at Zhongshan Park
Ramada Singapore
16 Ah Hood Road
Level 1
Singapore 329982
Tel: +65 68086846
Facebook: https://www.facebook.com/flavoursramada
Website: http://www.flavoursatzhongshanpark.com
Nearest MRT: Novena (NS Line), Toa Payoh (NS Line)

Opening Hours:
Mon-Fri: 6am - 1030am (breakfast), 12pm - 230pm (lunch), 6pm - 1030pm (dinner)
Weekends, Eve of PH and PH: 6am - 11am (breakfast), 12pm - 3pm (lunch), 6pm - 11pm (dinner)

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Turn onto Shan Road and walk to the end. At the end of the Shan Road, cross Balestier Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue on Ah Hood Road to destination. Journey time about 10 minutes. [Map]

Soon Lee Fishball Noodle @ West Coast Market Square

West Coast Market Square is just a couple of bus stops away from where I stay. Occasionally I will go there for a quick meal. One stall that I frequent often is Soon Lee Fishball Noodle. It is also one of the few stalls at the food centre that has a queue.

Fishball Noodle 3/5

A bowl of Fishball Noodle ($2.50/$3) comes with some fish cake slices, fishball. meatball and a bit of minced meat. The noodle here is only decent with a rustic taste.

If I a not wrong, the fishball and meatball should be factory supplied. The fishball is indeed very springy and bouncy but I hardly tasted any fish flavour in it. It even comes with a bit of saltiness that seems quite common with factory made fishball. The meatball fares better with its taste and texture.

I am not sure why the stall usually has a queue. The fish ball noodle is really just average. I will assume of it strategic location facing the main road as well for the fact that there is no other fishball noodle stall at the food centre.


Soon Lee Fishball Noodle
West Coast Market Square
Blk 726 Clementi West Street 2
#01-184
Singapore 120726
Nearest MRT: Clementi (EW Line)

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Punggol Seafood @ The Punggol Settlement

Punggol end has always been a part of my childhood memory. It is where my dad brought us for dinner during special occasions when young. We thought it was appropriate to bring our dad but to the re-developed punggol end, renamed as The Punggol Settlement, to celebrate our dad's birthday. Together with the re-developed, Hock Kee Punggol Seafood has also moved back to where they all started.

Baby Squid 3.5/5

The Deep Fried Baby Squid ($24) seems to be a delight for young and ladies. The enjoyed the crispiness of the deep fried baby squid coated with a layer of sweet sauce.

Fish Maw Soup 3/5

I find the the Fish Maw Soup ($30) was rather expensive with the sort of quality. The fish maw was rather dry and did not have that spongy texture. The soup was quite starchy too.

Asparagus with Scallop 3/5

The Asparagus with Scallop ($40) was quite bland in the sense that it lacked the garlicky aroma of stir frying. The consolation was that the greens were sweet and cooked to a nice crunch.

La La Bee Hoon 4/5

I am actually quite excited when I saw that the restaurant offers the La La Bee Hoon ($28.80). The version at Punggol Seafood is different from the one I had at Diamond Kitchen. The la la been hoon here used a different type of bee hoon which is brown in colour and has a more firmer texture. The gravy itself is more cloudy. If I am not wrong milk is added, quite similar to those fish soup stall.

Mee Goreng 2/5

The other noodle dish on the menu, Mee Goreng ($12) was unfortunately very disappointing. The whole dish simply lacked any wok hei or flavours. It was so bad that the whole table of us left it untouched after just a mouth bite.

Gong Gong 4.5/5

Another dish that is very well executed is the Gong Gong ($12). The dish is actually flamed at table side, allowing the Chinese wine to be infused. What made this event more enjoyable is the gravy that tasted of a mixture of butter and chinese wine that is used to cook the sea snail. I was so good that I actually gone back for a couple more sips of the gravy.

Steamed Soon Hock 4.2/5

Punggol Seafood serves live seafood which is quite in their fish tanks. My dad actually chose and catch the Steamed Soon Hock ($38.50) himself. Timed perfectly in steaming the fish, I like the simplicity of just using salted vegetables and sour plums, allowing the freshness of the fish to shine.

Chilli Crab 4.2/5

The mud crab used at Punggol seafood is really huge. It should be more than 2.5kg per crab. The freshness of the Chilli Crab ($88) can be tasted in its firmness and sweetness. For the gravy, I thought it can be more robust and spicier. It is actually not bad, it is just that it felt slightly short of my expectation.

Overall there were some hits and misses at Punggol Seafood. It seems that they are better on their seafood dishes. The la la bee hoon is recommendable too.


Punggol Seafood
The Punggol Settlement
3 Punggol Point Road
#01-08/09
Singapore 828694
Tel: +65 64488511
Facebook: https://www.facebook.com/PonggolSeafoodHockKee
Website: http://www.ponggolseafood.com.sg/
Nearest MRT: Punggol (NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 1030pm
Sat-Sun & PH: 1130am - 1030pm

Direction: 
1) Alight at Punggol MRT station. Take Exit C. Walk to Punggol temporary Bus Interchange (Stop ID 65009). Take bus number 84. Alight 6 stops later. Journey time about 25 minutes. [Map]

O'nya Sayang @ Paya Lebar Square

If not for opening of the new Paya Lebar Square, I would not have known about O'nya Sayang, a peranakan restaurant that started its flagship store back in 2011 at Tampines Mall by founder and chef Zan Ho. Coming from a Peranakan family, the young entrepreneur traces its roots back to the 90s when Mdm Khoo Pong Tee started her first Peranakan specific restaurant Dulukala.

Ayam Keluak Fried Rice 3/5

One thing I noticed at the Paya Lebar Square outlet is the offering of set meal. I think it is a smart move considering the office crowd around the vicinity. Take for example the Ayam Keluak Fried Rice Set ($14.90) is quite a valuable for money set with keluak fried rice, a bowl of chicken keluak and achar. The chicken keluak was pretty good with the chicken infused with he acquire and nutty flavour of keluak. The achar was pretty good too. Unfortunately the fried rice was lacking the unique fragrant flavour of the keluak. I have had better one elsewhere.

Lor Bak Noodles 4/5

Another of the many sets available at O'nya Sayang is the Lor Bak Noodles Set ($12.90) that comes with a plate of noodle, achar, lor bak and otah. I find this extremely value for money. The lor bak was braised and cooked to a nice tender. It was a delight biting into the otah that comes with chunky fish meat.

Bakwan Kepeting 3/5

Next is the Bakwan Kepeting ($12.90) or Homemade Crab and Pork Meatball Soup. The meatball was really good, firm but yet moist. However I thought the soup was lacking the natural sweetness of the cabbage. I tasted a lot of seasoning instead.

Chap Chye 4.5/5

The highlight among the dishes I tried has to be the Chap Chye ($10.90). Cooked using fermented bean paste imported from Malacca, the vegetable has an acquire sweetness that I really enjoyed. The vegetables were also cooked to a delectable softness but yet still retained a crunch.

Babi Pongteh 4/5

Babi Pongteh ($13.90) is another dish that I will usually order whether I visit any peranakan restaurant. The lighter in colour appearance suggested that the version here is lighter in flavour compare to some I have tried. This brings me to wonder what is authentic? As it seems every household has their own version. Back to the food itself, putting aside the lighter taste, the pork belly literally melted in the mouth.

Beef Rendang Bread Bowl 3/5

I personally do not like the concept of the Beef Rendang Bread Bowl ($12.90). I find it too troublesome. The beef rendang is stuffed inside the bread bowl and baked. Hence the rendang has became dry inside the bread. That is probably why a bowl of gravy is served on the side. I rather keeping it simple with the rendang in a bowl as the bread as a side for those who wants to dunk it to soak up the delicious gravy.

Sambal Seafood 3.5/5

Moving on to something more spicy is the Sambal Seafood ($17.90). While it may look greasy, it did come with a nice spicy kick, bringing out the fragrance of the spices. However the seafood was not of the best quality but this is understandable to keep the pricing affordable and reasonable.

Assam Fish 3.5/5

The other spicy dish on the menu is the Assam Fish ($16.90). As I can take spicy, I did find the gravy too sweet. It was lacking that punch that will make one breaks into a sweat. Nevertheless, the fish was moist and goes well with the assam.

Chendol 3/5, Sago Gula Melaka Ice Cream 4.5/5, Chendol Ice Cream 4.5/5, Oneh Oneh 2/5

How can we not try the desserts before leaving the restaurant. We tried a couple of desserts on the menu such as the Oneh Oneh, Chendol ($4.90), Sago Gula Melaka Ice Cream ($5.90) and Chendol Ice Cream ($5.90). Most memorable for me is the Sago Gula Melaka Ice Cream and Chendol Ice Cream. Using premium coconut ice cream from Thailand,  these are the two desserts I would highly recommend.

I couldn't say O'nya Sayang serves the best authentic Peranakan food but it definitely serves some affordable and reasonable priced set meal. I think it is s a smart strategy by the restaurant. I would recommend having the lor bak noodles set, chap chye, babi pongteh, finishing the meal with the sago gula melaka ice cream and chendol ice cream.


O'nya Sayang
Paya Lebar Square
60 Paya Lebar Road
#B1-30/31
Singapore 409051
Facebook: https://www.facebook.com/onyasayang
Website: http://www.onyasayang.com/
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction: 
1) Alight at Paya Lebar MRT station. Take Exit A. Walk straight to destination. Journey time about 3 minutes. [Map]

Montana Brew Bar Cafe @ POMO

Is the cafe bubble in Singapore bursting? It seems not with yet another new cafe opening at POMO, selegie road. Montana Brew Bar Cafe is the latest new kid in the cafe scene specializing in coffee and waffles.

Latte 4/5

I ordered my usual Latte ($4.50) to kick start the day. The latte has a good body while not too acidity.

Pourover 4.2/5

In recently months, I also noticed a shift in the coffee culture with cafe that is serious with their coffee offering Pourover. With the maturing of the coffee culture, coffee drinkers have started to appreciate a good brew from the Pourover ($5.20) allowing one to appreciate the flavour of the coffee beans even more.

Truffle Mac & Cheese 4.2/5

Being a cafe that specialized in waffles, we ordered some of their popular waffles on the menu to try. First was the Truffle Mac & Cheese ($9.50) which perfumed the air upon served. Initially I was wondering where is the mac & cheese until I cut into the waffle.  It was actually sandwiched in between the fluffy waffle that comes with nice crispy edges. The combination surprisingly works and it got the thumbs of approval around the table. I recently heard it has released its version 2.0 which is more cheesy now.

Southern Fried Chicken Waffle Sandwich 4/5

Another savoury waffle on the menu is the Southern Fried Chicken Waffle Sandwich ($9.50) with wasabi slaw. I realised the waffle is crisper for the southern fried chicken. It tells a lot that the kitchen has given some thoughts into their waffles. The chicken was also perfectly cooked to a nice crisp but yet retaining its juiciness. I was told that the best way to enjoy this is to eat it with the hands just like a sandwich.

Matcha Strawberry Field Waffles 3.5/5

Working on to the sweet waffle, we started with the Match Strawberry Field Waffles ($9.50) which comes with green tea waffle, strawberry, mango passionfruit spheres and vanilla ice cream. The waffle actually lack the green tea flavour. While the exterior is crisp, we prefer the interior to be more cakey. However the burst of the mango passionfruit spheres will delight one with its fruity zest that complemented the waffle.

Red Velvet Waffle Stack 3.5/5

Having a similar texture to the match waffle is the Red Velvet Waffle Stack ($10.50) with vanilla ice cream, red velvet crumble and white chocolate rose sauce. Do note that this is limited per day. I enjoyed every components on the plate except the waffle which is lacking the red velvet flavour. Worthy note is the red velvet crumble that gives it a nice textural bite.

While many cafe concentrated on their coffee and neglected on their food, Montana Brew Bar Cafe has ensured customers have a good a bite while sipping a cup of aromatic coffee. The pricing is also very affordable with waffle that is less than ten dollar. I personally prefer their savoury waffles over their sweet waffles.


Montana Brew Bar Cafe
POMO
1 Selegie Road
#01-04
Singapore 188308
Facebook: https://www.facebook.com/montanasingapore
Nearest MRT: Bras Basah (CC Line), Dhoby Ghuat (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Bras Basah MRT station. Take Exit D or E. Walk down Bras Basah Road to the junction of Bras Basah Road and Prinsep Street. Cross the road and turn right onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]

2) Alight at Dhoby Ghuat MRT station. Take Exit A. Walk down Orchard Road to the junction of Orchard Road and Prinsep Street. Turn left onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]

Grand Hyatt SG: Living Grand for Chinese New Year

photo credit: Grand Hyatt

What is your idea of "Living Grand"?

At Grand Hyatt, "Living Grand" is the promise to unlock the extraordinary by creating spectacular moments, be it big or small. I have no doubts that this established hotel brand has delivered its promises because I had an extraordinary, or no, it should be a super extraordinary Chinese New Year celebration at Grand Hyatt Singapore.

In fact, now as I recalled that night, everything felt too magical to be true. I attended Grand Hyatt SG's inaugural "Living Grand" dinner, which was described to be a Chinese New Year celebration. So what I had in my mind was a 10-course traditional Chinese New Year meal. Since the dress code was festive cocktail, it could be something more casual with cocktail drinks and canapés? Maybe?

Before the start of the dinner, guests were gathered outside the Grand Salon, a newly refurbished function space that is designed in such a way that one feels as if he/she is coming back home. Everything was kept strictly confidential and no one had a clue on what would happen that night. Waiters were dressed in neatly pleated traditional Chinese costumes that looked so polished that they could reflect light.

Crispy black moss chips, little peanut praline bombs, seafood pearls (salmon wrapped glutinous rice balls), these dainty canapés stave off the hunger pangs of the guests amidst the merry chatter and high spirits.

photo credit: Grand Hyatt

As the time draw close to 8pm, the executive head chef of the night, Chef Lucas Granville, led his troops to shift in 4 massive sets of lavish Yu-Sheng. After the ritualistic toss to an abundant year ahead, the lights started to dim and it was total darkness. In a moment, the automated doors slid opened and a sea of red mist greeted us.

photo credit: Grand Hyatt

I saw a fairy dancing, another playing the violin, and another guy that looked like the Mad Hatter. Had we been teleported into another wonderland? I was spellbound by everything around me as I navigated my way in the magical garden to find my delegated seat.

photo credit: Grand Hyatt

26 guests sat opposite each other on a lavishly decorated table lined with fresh, spring flowers. Little did we realize that this was only the beginning of a series of surprise. After everyone has settled down and the General Manager of Grand Hyatt Singapore made his speech the start of the dinner, the second surprise took place.

photo credit: Grand Hyatt

Another door opened amidst the purple clouds and we saw a live kitchen right in front of us!

It was amazing to see a kitchen being transported into a ballroom

photo credit: Grand Hyatt

But the chefs seemed to be casted with an immovable spell and this spell was only broken after a light tap by the fairy dancer.

photo credit: Grand Hyatt

With the kitchen springing into action, everyone was eagerly looking forward to what would be served on the tables. Chinese? Fusion? Or even some weird Molecular dishes? Contrary to the carnival mood, the dishes were rooted in Chinese traditional cuisine.

photo credit: Grand Hyatt

Our first course was Buddha Jumps over the Wall, a classic nourishing chicken broth that showcases 100% sustainable seafood. It was so comforting to sip on the warm soup that was brimming with the natural sweetness of the sea treasures.

Next, we had the Roast Chinese Duck served with lotus rice on water spinach. Though the duck was a little dry and overdone, the lotus rice was excellent, boasting grains that resolutely separate with no trace of grease. The crispy chicken egg with a fragrant meat coating brought a touch of British sophistication to the dish.

The climax arrived when everything was cleared from the table and the head chef unveiled a Chinese painting of the 12 zodiac animals on both alleys of the table. A series of traditional Chinese New Year desserts such as the White Lotus Blossom Flower, Buddha’s Hand Lemon and Mango Pudding, Mini Liu Sha Bao, Pineapple Tarts and even Dragon Beard Candy graced the table. My favorite was the “ketupat” that was actually coconut ice cream in disguise!

I can feel the passion and enthusiasm flowing in every part of Grand Hyatt as the team had evidently put in a lot of effort to create unforgettable memories for their guests. They have not only redefined my understanding of Chinese New Year, but also opened me to the possibilities that one can have when hosting events at Grand Hyatt Singapore.

photo credit: Grand Hyatt

The folks have set the bar so high that makes it difficult for me to find the next experience that can surpass this one. I am not exaggerating but I think this is way beyond the 5-star luxury experience. It is about creating common memories between the guests and the brand, about living in the present, living in the grand moment.

For your personalized events,
contact +65 6416 7373 or e-mail meetings.sg@hyatt.com

Written and Photograph by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.


Grand Hyatt Singapore
10 Scotts Road
Singapore, 228211,
Tel: +65 6738 1234
Fax: +65 6732 1696
Nearest MRT: Orchard (NS Line)

Direction:
1) Alight at Orchard MRT station. Take Exit A. Take the underpass towards Marriott hotel. Take the escalator up onto Scotts Road. Turn right and walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]