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).
The bar has been set high for the pair of chefs behind Yanan Ban Mian Noodle, whose exacting standards are evident in their signature noodles.
This was a long-standing stall, and the unoily black carrot cake was savoury sweet, soft, eggy and smoky with some crispy bits and a bit of caramelisation. The chai poh and garlic provide an additional layer of fragrance and bite as well.
The soup was pretty tasty and Wantons were smooth with a consistent taste of minced meat encased. Overall, I find that the plate of noodles was good but not to die for.
I have been actively looking for nice mee goreng to try and that was where I bought Kassim Stall from Telok Blangah.
Greetings Makan Kakis! We have yet another new Foodie Friend to get acquainted with this week – Business Director of Preparazzi (luxury catering & culinary concepts) and Strategic Partner…