We had a mixed version of carrot cake at other visits and found that this version suits us most as it has the best of both worlds, black and white. Each serving was placed on disposable plates and served with disposable utensils.
I did not realise that they are selling Ban Mian too, perhaps I will be back again for their noodles if I get the chance.
Founded by a former Executive Sous Chef from the renowned Westin Hotel, this hawker stall elevates the art of noodle craftsmanship to new heights.
While there are many of the patrons ordering their Nasi Padang, I will very much want to try out that during my next visit too.
Fluffy and soft Briyani in the Hawker Center
The noodles were wiry and soft with bite, and the chicken tender and smooth with nice savoury skin. The soy sauce was a bit more one dimensional though, consisting mainly of the savoury flavour of soy sauce. The plate somehow did not make that much of an impression on me.
The noodles were nicely cooked, springy with bite, with a nice layering of savoury soy sauce, sesame oil and other flavourings. The fried fish was very nice, fresh, crispy outside and tender inside. The prawn was sweet and qq, and the fried dumplings shatteringly crisp with a small orb of meat inside.
Simply love the brown layer of Soy Sauce accentuated chicken skin that is filled with taste.
For the price that we are paying, this Hainanese Scissors Curry Rice is competitive and worth the amount paid. Even though its from a Hawker, the way that they rendered the service was above average.
The curry with braising sauce was really gooey and sweet, and improved the flavour of everything on the dish. The breaded pork chop was freshly fried, and it was well-flavoured, peppery and crisp like a biscuit, given its thinness (although you could still taste the meat within).