In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
The soup was slightly on the salty side but I could not penalize them for it because it was due to the tung choi which I added myself.
The texture is soft and delicate due to its thin skin.
The prawn mee was rich and hearty, sweet and flavourful from the pork ribs and prawns.The pork ribs were tender and savoury, while the prawns were springy and sweet. More the old school Singaporean style of prawn mee, but done really well.
Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.
Looking at the Steamed Fish Head Sauce, it's worth the money paid but if you are someone who do not enjoy lots of fish bones, Song Fish Fish Head will be the last of your choice for their bones are aplenty.
The duck confit was tender, moist and balanced in terms of flavour and saltiness, of good restaurant standard. The aglio olio was al dente, nicely seasoned in terms of oil, chilli, and chopped garlic. The coleslaw was crunchy and fresh, and the corn juicy. Every component was solid, and equivalent of those served in restaurant despite being just $13 for the set. Nice.
Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious. Highly recommended!
I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. ...
While the other Soy Sauce Chicken in the vicinity has been awarded Michelin Star sometimes back, I still find that I enjoy traditional food like this in the coffee shop environment. It is good to remain the food taste as well as the environment as I find that the other was way too commercialized, losing its main focus on the taste of food.