The xiaolongbao was really quite nice – well marinated, fresh tasting, tender, filled with juicy meat nicely interspersed with fatty bits, with silky and thin skin, although with less broth than I would have liked. The skin was so thin that a couple burst open. The dan dan noodles were nice too, slightly spicy, peanutty with a good serving of spicy minced meat.
Great durian puffs, crispy outside and full of pure durian purée.
The Sarawak Noodle is tossed in a sweet sauce with sweet-coated char siew meat. Noodles were springy and cradle a hint of aroma used from its condiments.
There are still a number of items I would like to try from their menu. I will like to make a return trip back to Pang Zi Durian. Thank you Mr Neo for the Invitation.
The curly egg noodle actually reminded me of instant noodle. I love how springy and chewy the texture is. The best thing is it does not have any alkali smell.
Qi Lin Xuan Kitchen first started out in 2014 as a tze char business. When they began offering chicken rice balls in 2018, it was picked up by social media where it made a flurry of appearances in various media outlets.
To be honest, tutus are such tasty little morsels that one is never enough!
Sliced Fish Soup from Jurong West 505 Market & Food Centre
Curry PaPa opens from as early as 6am, so be sure to check them out if you happen to be in Jurong West!
I’d say what makes Wai Kee Wanton Noodle stand out from the rest of the wanton mee stalls is their moreish sauce combination along with their QQ noods. When it comes down to their wantons and dumplings, I would rather purchase the soup options just so I can enjoy more of those delicious offerings.