Old school braised duck rice, with tender, moist and subtly flavoured duck meat with some bite, soft tau gwa, and not quite yammy but savoury yam rice.
Nice sweet tau cheo sauce. Crispy and moist beancurd. Nice and comforting.
The soup was rich and umami savoury-sweet from the pork bones and prawn heads, very drinkable and easily finished. The noodles were soft and with some bite, the braised pork ribs was fatty, tender and flavourful, and the big prawns springy and sweet.
A food blog from a Singapore-based traveler
When I first saw the name of the restaurant, the thing that came to mind was caveman since a wild man could only be a caveman if he is any w...
With the opening of Springleaf MRT station, it’s a given that many people would take the opportunity to travel and try the many eateries in ...
Serving luxurious prawn noodles, their take on Pao Fan, and Lok Lok along the foodie stretch at Upper Thompson, there is something for everyone!
泰好吃 - Thai Hao Chi Mookata. There was no way i could stomach another morsel although i did take the advice from one of the staff that i should make a reservation if i would like to visit in the future!