If you come looking for “Michelin” standards in these dishes, I would say that Soi 47 and Nakhon are about there.
The lor mee came in a nice braising sauce, not overly deep, but sufficiently flavoured. It was full of various crispy bits like the shark meat, ngoh hiong which was also hard and crispy, and pure flour bits.
I would say my day was brightened up by the affable elderly couple, and mouth-watering nasi lemak. I will be back!
Flaky and crispy. Spicy and buttery fillings. Recommended by Michelin Bib Gourmand.
The most creative item here, however, is the modified ang ku kueh.
In my opinion, I find their fried kway teow commendable and worth a try. I only wish the wok hei can be stronger, and give me more juicy see-hum please. Oh, and the chu yau char (crispy pork lard) too.
Honestly, I only like their rice and succulent fried chicken wing along with the sambal chili. As for the otah and sotong fillet, I would suggest skipping them for something else.
The gravy, or lor, is not too starchy nor too watery. Taste wise, it is not as robust as I would like it to be. In fact, it taste quite light to me.
I did feel that their rice had enough aroma and salt that I didn't even need the sambal though.
Tanjong Pagar Food Center welcomes Kueh Ho Jiak to their tenant list and having been around since 1930.
Ang Ku Kueh is a small oval-shaped Chinese pastry that has chewy and sticky glutinous rice flour skin wrapped around a sweet filling that fills the centre of the pastry.