Having seen other rice items on their menu, it will be nice to be back for braised pork trotter or even the pork belly rice.
In the past, there were just Chinese style fried bananas and Malay style fried bananas. In recent years, another style is getting to be more common in Singapore; the Thai style fried bananas, and they are going to the heartlands of our little red dot!
If you’re an avid viewer of channel 8’s “食不可挡” cooking program, Chef Alvin’s face might ring a bell. He left an indelible impression in the first episode with his skilful preparation of pan mee, a dish close to his heart. Now you will get a taste of his pan mee at Ba Wang Pan Mee (霸王板面) where he showcases both traditional and innovative flavours.
Relatively average lor mee, except for the crunchy and savoury meatballs. The braising sauce was relatively lighter and sweet, and the noodles had a bit of alkaline flavour. Quite popular though.
Soft, smooth, sweet and straightforward. Reasonably eggy, some smokiness, although without much caramelisation.
Following the Taman Jurong Style, the Fish Lor Mee comes with flaky pieces of fried Batang fish, fishcake, and half hard-boiled a egg as the ingredients.
A conversation today centered around the wanton noodle served in Singapore and Malaysia, until my sister said her favorite is actually Thai ...
It was the first weekend that dining-in was allowed and I literally can’t control myself from stuffing myself with food! It was just a littl...
Their customers are probably coming back to reminisce the familiar taste that used to be a part of their growing up memories.
The garlic merlot butter sauce was definitely intriguing and I’d love to have it again but in terms of cost, it’s not your typical hawker-friendly fare here.