The char siew was fatty, tender, caramelised and covered in a nice sticky sweet sauce. The sio bak was equally tender and came with a nice, thin and really crispy crackling. The flavour if the sio bak was nicely balanced and not overly salty. Nice.
The coffee was bitter, smooth and aromatic, and not overly milky. The Ya Kun-like toast was nicely crispy, and the kaya was really fragrant, eggy and coconuty. Good stuff, with a constant queue for a reason.
Recommended by The Straits Times. Very fragrant, flavourful and full bodied brown stock accompanying the mee sua, tasting of pork liver, soy sauce, ginger and XO.
This was really a wanton mee that I will travel out for. The noodles were soft but with bite, and was drenched in a slightly gooey sweet-savoury brown oyster sauce with sesame oil and soy sauce that was full of umami, and spicy as well.
Contrary to perception, I am a boring person when it comes to food. You don’t see me trying new stalls unless they are strongly recommended....
I had a craving for min jiang kueh after my hair treatment at AMK central and decided to walk over to Teck Ghee Court Hawker Centre, where B...
All in all, the portions of the ramen were generous for their prices — there was a rather large portion of noodles, and quite a substantial amount of liao. My only gripe would be that the black fungus served with my ramen wasn’t crunchy.
A food blog from a Singapore-based traveler
A food blog from a Singapore-based traveler
A food blog from a Singapore-based traveler