An attractive signboard is important as it creates an important first impression; I was drawn to the vibrant one at Kueh Ho Jiak (粿好吃) that ...
Mee siam is a local dish that I really enjoy but seldom have as I would often fall ill after eating it in the past. This resulted in a light...
It started with those rice cakes in those bowls, but was served with a brown sauce and garlic puree on top.
The omelette was of a good hotel standard, slightly runny inside with good flavour, paired with a citrusy lemon mayo which lifted the flavour, and tender, juicy and slightly salty smoked duck. But the noodles were quite bad though – quite flavourless.
The black vinegar is more sweet than sour but there is a bottle of vinegar on the counter for customers to help themselves to for a sharper taste. Chef Sham uses the Chan Kong Thye (aka doggy brand) black sweet rice vinegar which he proudly displays all over his stall.
Claypot & Cooked Food Kitchen at Chinatown Complex Market & Food Centre specializes in Cantonese-style tze char. The modest menu included their signature claypot pig's liver, har cheong gai, sweet & sour pork, salted fish minced chicken tofu pot, tofu & roasted meat among others.
Ma Li Ya Virgin Chicken at Chinatown Complex Market & Food Centre needs no further introduction but, unless you have eaten it before, you would never have guessed that what I had here is a plate of chicken rice because frankly, it does not even remotely resemble one.
Yuan Lang Soy Chicken Master is the underdog among all the big names. Hopefully, they can get picked up by the radar soon and receive the recognition they deserve.
Despite the portion of the rice is not as much as one coming from the Indian stall, or the smaller-sized chicken leg in comparison but for the price ($4), it is good value.
If you think about it, each component of the dish is very simple and common yet when you put them together, it becomes something unique which you cannot find elsewhere.
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From my observations, Run Ji Cooked Food does not have much footfall. The queue is usually not more than three persons deep. It does not even have much media presence. I wonder why?
Overall, I love the consistency and smoothness of the grains. Though tasty, it still lacks the wow factor that will give me every reason to be back there on purpose.
The noodles were expertly and acrobatically tossed high in the air, and were qq and springy. The pork trotters were quite tender, with a balanced savoury flavour. The pungent and cheesy nam yu flavour didn’t quite come through though.