Joo Siah Bak Koot Teh delivery review - pictures of pork ribs soup, braised pork belly, bean curd skin, preserved vegetables ...
Personally, I like coming here in the early morning to get my peppery bkt fix.
If you’re looking for good herbal bak kut teh instead, check out our review of Good Taste Bak Kut Teh.
Hua Xing Bak Kut Teh & Steamed Fish review - BKT Lunch at Yuhua Market Hawker Centre, Jurong East Singapore with pictures of food and stall
A hidden hawker gem in Jurong with a multi-generation following for their peppery bak kut teh, Teochew steam fish and asam fish enjoyed with Nanyang tea.
The bak kut teh was very peppery and porky, but didn’t seem to have any additional layers of fragrance. The mui cai was not bad, but couldn’t save the soup. I think this had been featured variously due to their old-school taste, which I didn’t appreciate.
Lai Heng Handmade Teochew Kueh is the food stall with the longest queue at Yu Hua Place hawker centre in Jurong East.
Four types of Teochew kueh are available and can be enjoyed steamed or pan-fried. The pink heart-shaped rice kueh costs $1 each and the rest are 80 cents each for the steamed version ($1.10 and $0.90 respectively for the pan-fried version).
Lai Heng Handmade Teochew Kueh really deserves its reputation for amazing Teochew kuehs.
The top chicken rice stall at Yuhua Place with long time fans who love their very tender, juicy birds and flavourful aromatic dressing sauce.
The rice was grainy, fragrant and not overly oily – very nice stuff. The chicken was soft and tender, the skin gelatinous and smooth, and all of it was drizzled with a fragrant sesame oil. The chilli was fragrant, garlicky and potent too. I wonder if the good experience was because I ordered the chicken wing and drumstick, but this is what I will order henceforth.
Xing Yun Hainanese Boneless Chicken Rice is definitely one of the better chicken rice in Singapore.
The siew mai bouncy and fresh, with good fresh pork and goji berry flavour. The char siew bao was fluffy outside and sweet and flavourful inside. The spring roll was shatteringly crispy outside, and moist and chockful of various ingredients inside. The carrot cake was soft and had a good radish flavour.
In most cases, I would say places like Mama Dim Sum would be one I’d definitely stop by if I happened to be in the area (because Jurong East is a real journey for me).
The healthier version of Penang Laksa and Fried Kway Teow is not for me. However for those that prefer to eat healthy, I am sure you will find these a delicious option.
I found the lor mee and braising sauce a bit flat, overwhelmed by the noodles and its alkaline flavour, and with not much ingredients except the braised pork belly.
Overall, skewers are reasonably priced. With the beer and skewers, I do not mind coming back again for other food on the menu as well as their BBQ Skewers.
Kan Chia Mee is the only item on the menu as vegetable fritters are unavailable for the time being.
HEAR: Click to listen/ download podcast of this week’s swimmingly superb porridge episode! SEE: Masterchef Singapore Judge Chef Damian D’Silva loves porridge. Specifically Teochew-style…
Their standard and quality of dishes have been reputable and consistent all these years.
Craziness runs in my blood but i am still surprised that i agreed to the Great Kon's suggestion to travel all the way to Yuhua Village for get-together lunch on a weekend!
The decor is bare bones minimalist, the coffee is pretty good but the stars here are the fine handcrafted French style cakes.
Overall, i must say our group (a few of them were extremely picky when it comes to food) had a great time savouring the quality artisanal cakes / pastries / tarts but felt that its location would eventually result in its closure.
Lee’s Confectionery is a welcomed patisserie in the west serving delicate French haute patisserie.
The cafe is pretty decent and does not have exaggerating or fanciful decorations. I won't mind making a return any sooner.
This quaint cafe goes to show that cafe food doesn’t need to be pretentious nor pricey. If you’re looking for a simple cafe meal that isn’t gimmicky, Cuppafield is the place for you.
Juicy bu jian tian char siew with a light sweet marinade and subtle savoury smokey flavour enveloping slender crunchy Hong Kong style egg noodles.
Most of their items gets sold out pretty fast by noon. Even though they are opened only for four hours a day, their typical day starts at about 3am when they have to start roasting their meats at the stall.
Crispy fresh prata with good dough fragrance, generous eggs and onions. Teh was strong and milky as well.
The stall adopts the digital numbering system so after ordering and making payment, you can take a seat and wait for your number to flash on the screen to pick up your order.
Want to have a bowl of authentic Hong Kong Style Wanton or Dumpling noodles at an affordable price? Probably you can head down to one of their branches and have a try.
My only gripe is that the bland chicken breast do not really stand out for me. The next time I visit, I will order the prime parts like the drumstick or my usual ji wei (鸡尾).
If you have more stomach space for other food, here's other stalls in the same coffeeshop that I have tried
With the ex-MasterChef Finalist Arrong Wong, Jiak Song Mee Hoon Kway has been multiplying over the island in a short span of time and they should need
An average black carrot cake – really sweet, slightly firm, just a little wok hei and char, but little to no egg fragrance.
This is definitely one of the more underrated stalls in Yuhua Village Market and Food Centre that deserves more attention, so do pop by for breakfast or lunch when you’re in the neighbourhood!
Overall, I would say that Chickata met our expectations. Their a la carte buffet offers a bang for your buck and their food is generally tasty.
The waffle in the spicy chicken waffl burger was slightly doughy and crispy and sweet, and went well with the slightly crispy spicy savoury chicken patty, mayo, tomato and lettuce. All these went down nicely with the cheese chips.
Thicker chewier noodles, with a very nice savoury fragrant white sauce, and a chilli with a good spicy kick. The char siew was as good as the main branch, just slightly drier and less caramelised. The pork lard was slightly lau hong, and dumpling and wantons were quite standard.
Wen Kang Ji Exclusive comes to Jurong East
