Recommended by Johor Kaki. The egg noodles were apparently handmade, and was thicker than usual, soft and slightly crunchy to the bite. The Malaysian black sauce was tasty and lent a savoury but not overly heavy touch. Both the wanton and fried dumplings had a savoury orb of meat within, with the wanton smooth and fried dumpling crispy. The char siew was traditional, thick, lean and sweet, and the soup sweet of anchovies. Something I would eat often if I was living nearby.
Nestled within a modest coffee shop, this hidden gem is reinventing the zi char experience with a delightful twist.
Sembawang Claypot Rice is nestled inside the bustling Food Republic at NEX Singapore. Upon arriving at Sembawang Claypot Rice, I couldn't help but notice the lively atmosphere of the food court.
Kelim Dakdoritang (‘KD”), established in 1965, is one of the oldest and largest Dakdoritang brands with 50 restaurants in Korea just opened its first outlet in Singapore. KD is known for its garlic-loaded spicy garlic chicken stew, which is prepared according to a time-honoured recipe passed down through generations.
This place (59 Serangoon Garden Way, 6284-0800) has been around for so long that my last visit there probably predates this blog. I recall it being much bigger back then, although I'm not entirely sure what else has changed.
Food at Zuzu Kebab is Turkish cuisine, with a focus on kebabs. There's a good range of options here, though most folks order the staples.
The fish steamboat broth was not too bad but I still preferred having fried yam in it. It was tasty and was charcoal heated.
Riverside Grilled Fish is a chain that has been around for awhile, but we never usually go because almost all the time, we didn’t want to eat fish in a variety of spicy sauces – which is what they are really known for.
Yu Chun Fish Head Curry is known to many, but not well-known at the same time. Located near Tai Seng MRT, it has a mean Curry Fish Head.
Would love to return soon!