I wasn't completely sure what Hainan fen was, which was precisely why I decided to give it a try at the newly renovated People's Park Food Centre (32 New Market Road #01-1100).
A food blog from a Singapore-based traveler
The duck did not have any crispy skin either. Apparently the third generation from Toh Kee, which closed on 1 Feb 2020 and is now revived by the grandson and ex head chef.
Meat was reasonably tender with full flavoured skin and some bits of fat.
The Penang assam laksa here might be a little pricier, but almost everything in the kitchen is freshly handmade and lovingly prepared by Ms Pat everyday.
The meat was a little chewy, moist but not juicy.
Nice as I remembered it.
We got ourselves a mixed roast meat - char siew, duck and roast pork. Pretty good.
This was nice. This was what we had been looking for with the brown sugar syrup with those ethereal bean curd.
This was one of those artisan food stalls, selling only one item – a $4.50 bowl of yong tau foo soup without noodles – and with short operating hours. This stall had been here for ages, since i was young, , and had a perpetual queue for as long as I remembered. The yong tau foo was light, refreshing and tasty, tasting of fresh ingredients, i.e., the tofu and the fish paste, and solid flavourful clear broth. Good stuff.