The coffee was smooth, milky and sweet. Nice one.
The prawn soup was quite thick, intense, prawny and umami. This really tasted like Penang prawn mee with the sweet and spicy belachan mixed in. The little shrimps were bouncy and sweet too like those in Penang. Really brought me to Penang.
The dumplings that we bought looked similar on the exterior. Some say that different bak changes may be tied differently. But to our untrained eyes, they look the same. Perhaps the strings have different colours to indicate the differences in content. They were nicely bound – tight and tidy in appearance.
This is a hearty portion of bak chor mee, with a more-than-decent amount of ingredients and awesome spicy chilli blend. If you are really hungry, go for the $7 portion which comes with a mountain of ingredients. If you can’t take spice, remember to tell them to tone it down for you.
A food blog from a Singapore-based traveler
Adventure isn’t on my mind whenever I visit Bugis. There are just too many dining establishments and the boring me would go for my usual; ma...
A food blog from a Singapore-based traveler
Yes, it was one of the better ones, with generous ingredients of decent quality. Granted, all of these bowls are becoming a bit of a blur now such that I'm having trouble remembering the differences. But I'm happy to eat here again if King of Pao Fan is not available.
Come to think about it, there are actually quite a number of hawker stalls selling Chinese-style goreng pisang in Singapore although in my h...
Visually, many people would assume the thunder tea rice (a Hakka specialty) is vegetarian until they give it a try and realize there are hid...