Overall, I find that Yuguo Curry Rice is pretty decent. Though it is not the typical Hainanese Curry Rice, I will still recommend it to those who love Hainanese Curry Rice with generous portions and at an affordable price of less than $10 for two plates above.
By Chef Pang Kok Keong. Oily and fragrant, nicely cooked chewy noodles and umami meat filled yong tau foo.
While our local prawn noodle soup would not include hard boil egg, Penang's style did. Ingredients like lean meat and prawns with a substantial seafood soup taste were good enough. Not overpowering.
Overall, I have eaten at Ah Orh at least 3 to 4 times over the years and I do notice that in my recent visit, the standard of the dishes is not on par with previous years.
The porridge had a nice wok hei and savouriness, with an underlying sweetness to it. The eels were really bouncy (almost like kueh), qq and fresh, and they were really very generous with the eels. Something like fried porridge, but more luxe and sweet.
The noodles were slightly clumpy but the sauce was fragrant savoury and slightly sweet, lifting the noodles. The wantons was nicely marinated and fragrant and a decent sized orb, with smooth skin, but the char siew was again a tough and papery piece.
This wanton noodle is decent but I would not go all the way there for it. However, I do not mind having it if I am in the neighborhood. I would probably just tell the auntie to omit the black sauce.
As a bonus, my order came with a bowl of tasty soup filled with cabbage leaves and a chunk of meat in it.
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The porridge is adequately flavored without having to add any more seasonings.