Both of them more more tame than I was expecting; they were slightly sweet, and were neither as earthy as I had hoped they would be. The chili kept things refreshing though, and I'm glad that I opted for the side of begedil too. But I'm not going to get cravings for this place.
This stall at Bedok Interchange (208B New Upper Changi Road #01-64) commanded a pretty long line at lunchtime today.
Delicious Fried Carrot Cake Stripes, an old school delight and this stall in Bedok is one of the most popular stalls for a quick post-meal snack.
It is difficult to find a good chwee kueh stall around with a good balance of the chye poh and steamed rice cake, so I will stick to this stall to satisfy my craving.
The latter made them really easy to eat. Liked the generosity of the cai por.
To all the Chwee Kueh lovers out there, you should definitely try this.
I don't mind returning back to the same place for a bowl of Kolo Mee again should I have any cravings for it.
The laksa was very good. The gravy made from a base of prawn heads/shells, chicken and various spices was spicy, thick and layered, with tinges of lemak, bitterness, and coconuty fragrance.
Come, come..., I mean go, go.... for their Sarawak laksa.
Very nice, and complementing the well cooked bee hoon that had a bit of bite and was drained well and not watery. The ingredients were meagre though tasty – spongy tau pok, surprisingly tender cuttlefish, tiny hum and crunchy kang kong.
The overall flavour and combination of the ingredients here is very good, though I am also really curious how the curry itself will go with prata.
So, does Hock Hai deserve to be awarded a Michelin’s Bib Gourmand? I’m raising both of my hands up in agreement!
I would likely be back to try the other dishes only if the queue is shorter.
Definitely coming back to Hao Lai Ke for more!
The prices were very reasonable, making it easy to over order because of its value for money.
Not just your neighbourhood chicken rice stall, Pin Xiang packs some really good chicken!
Pin Xiang is famous for their fried chicken but I am a poached chicken devotee. I must say, thanks to Pin Xiang, I am a fried chicken convert now.