The black vinegar is more sweet than sour but there is a bottle of vinegar on the counter for customers to help themselves to for a sharper taste. Chef Sham uses the Chan Kong Thye (aka doggy brand) black sweet rice vinegar which he proudly displays all over his stall.
Claypot & Cooked Food Kitchen at Chinatown Complex Market & Food Centre specializes in Cantonese-style tze char. The modest menu included their signature claypot pig's liver, har cheong gai, sweet & sour pork, salted fish minced chicken tofu pot, tofu & roasted meat among others.
Ma Li Ya Virgin Chicken at Chinatown Complex Market & Food Centre needs no further introduction but, unless you have eaten it before, you would never have guessed that what I had here is a plate of chicken rice because frankly, it does not even remotely resemble one.
Yuan Lang Soy Chicken Master is the underdog among all the big names. Hopefully, they can get picked up by the radar soon and receive the recognition they deserve.
Do not forget about their umami chili. Add a dollop to the chwee kueh with chye poh for more satisfaction!
New Market Seafood Soup totally changed my mind about fish soups. My only gripe is that my seafood soup came with only three tiny slices of fish which could hardly satiate my crave for sliced fish.
The owner, Zhen Jie was crowned Super Mummy in a Mediacorp TV contest decades ago.
When I approached the stall, I was impressed by the little chicken bowls the wa kuih were in. So traditional! But alas, these were merely for display as my wa kuih was served in disposable plastic bowls instead.
Despite the portion of the rice is not as much as one coming from the Indian stall, or the smaller-sized chicken leg in comparison but for the price ($4), it is good value.
From my observations, Run Ji Cooked Food does not have much footfall. The queue is usually not more than three persons deep. It does not even have much media presence. I wonder why?