Overall, ChuHuang satisfy my cravings for Hong Kong Royal Chicken. It is unique, tasty and flavourful. I have not had a chance to try other dishes, I will be aiming for the noodles, braised chicken feet and prawn roll next time. Cheers!!
Recommended by Johor Kaki. The fried bee hoon was solid stuff – with fiery wok hei, all the component parts broken down, soft, moist, caramelised, eggy and savoury. Best bee hoon I have tasted.
If you are a fan of fried Char Kway Teow, you may have heard of this stall located at Hong Lim Food Centre; Outram Park Fried Kway Teow Mee. This stall has been mentioned many times on mainstream media such as The Straits Times, Yahoo Singapore and 8 days, and even received the Michelin Bib Gourmand award in 2018.
ecommended by 8 Days. Silky soft, slightly sweet, with crunchy and chewy peach gum, and soft and sweet red beans. Went down easily.
The texture is soft and delicate due to its thin skin.
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 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.
The egg noodles did an outstanding job of taking in all of the gravy and the fried chicken cutlet was a nice compliment to that whole thing.