Recommended by Miss Tam Chiak, and opened by the former head chef of Geylang Claypot. You could smell the charcoal claypot fragrance as soon as you entered the foodcourt. The claypot rice was the drier and fragrant type, with quite a bit of rice crisp. This was accompanied by moist and tender chicken, savoury Chinese sausage and a generous serving of crispy pork lard and salted fish. Nice stuff.
They also offer a host of side dishes such as Claypot Chicken in Sesame Oil ($8), Claypot Wine Chicken Soup ($10), Ginger Duck ($8), Handmade Prawn Roll ($4) and more. I enjoyed the Claypot Wine Chicken Soup. The soup was rich, with a good balance of sweetness and savouriness. I will be back to try other dishes!
We left the place with a satisfying stomach. Taste of Thailand just never fails to provide a tasty cuisine experience all this while.
Chef Kelvin also mentioned that he learned his Hong Zao Ji (Chicken with Red Glutinous Rice Wine) from his other grandmother, another dying dish that is very difficult to find. I’ll be sure to head back for that, which is only available on Friday and the weekends!
Wang Lai Bakery has arguably one of the Best Pineapple Tarts in Singapore with a traditional recipe passed down since 1968.
It is not so much for the quality of food but the industrial location vibes and the fact that there is actually a Char Chan Tang tucked in this corner here which makes it charming.
Though not the best, Shiok Shiok Noodles does serve a decent bowl of noodles.
There are a few value set meals priced at $7.80 that are available for selection.