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.
Both the porridge and the pork were clean-tasting. The pork was really fresh, tender, and springy, with a light and pleasant pork flavour. There was a bit too little of the pork though, resulting in the bowl feeling a bit empty.
took very good porridge @ weng kiang kee.
The chicken drumstick was tender and flavourful, with a sweet flowery flavour from the qq soft skin, which had taken on the dark brown of the soy sauce.
The taste as overall is quite unique and I don't mind spending some calories on these yummy chicken.
I'm liking the gentle sweetness on the skin of the slurp of the bone tender chicken. Everything was as good as I remembered it.
Having finally tried the Bento Combo Jumbo for the benefit of the 'gram, I shall try their duck meat with white rice served the traditional way next time.
The braised duck meat was moist and tender unlike those that you may get elsewhere, where they are sometimes tough and hard to chew.
Though their braised duck is not the best, the yam rice is amongst the nicest that I tried.
The chicken was smooth, tender and well flavoured. Still my favourite claypot rice after all these time, with a forty five minute wait on a Wednesday evening, in a seriously crowded corner of the food centre.
For its taste and quality, Lian He Ben Ji is well worth the price.
Oh well, taste is subjective and not everyone has the same preference. If you want to give this place a try, you can call this number +65 6227 2470 to make a booking of the claypot so that you do not need to wait for an hour plus there.
Claypot & Cooked Food Kitchen is a nondescript looking food stall with an equally non descriptive name tucked away in a far corner in the "green zone" of Chinatown Complex Food Centre.
Whilst the food here is certainly value for money, it is probably more suited for smaller groups than lone customers.
It is cheap and good for just $8, the same dish is for $15 over at Keng Eng Kee Seafood, it is their signature dish too.
With Fatty Ox HK Kitchen serving up such high quality dishes, you don’t have to pay restaurant prices for classic Cantonese fare.
I am glad I found Fatty Ox because their soy sauce chicken and other offerings are comparable to, if not better than Liao Fan's (Hawker Chan) without that crazy queue.
Their thin noodle is almost angel hair-liked. It has a good bite and is tossed in a nice, savory sauce.
Maybe they aren't worth the time in the queue considering that there's an overwhelming plethora of other options in Chinatown.
Their sui gao looked orange-y.
The portion of the noodle is sufficient to keep me full. The tossing sauce which is simply pork lard oil and sambal chili complimented the springy noodle.
The satay was cooked just nice, meaning it was at its most tender, but had no char. The satay sauce was very good though, nutty, sweet and slightly tangy from the pineapple purée.
A very competent satay even though they don’t make their own.
The satays here are cooked-to-order, so they are still juicy upon serving. The skewered meats achieved the right amount of char from the grilling. You can tell they have been seasoned and marinated well because they are tender and flavourful.
A plate of char kway teow that is well worth your calories!
I do not recommend you packing this. Have it there and enjoy!
Quite a nice "wet" fried kway teow but I would really love it if the flavours were more intense, more punchy.
If you are in Chinatown Complex and Food Center, this is one of the heritage dish that you should not miss.
The rice was just moderately sticky, came apart well and offered slight chewiness. The shallots were a bit burnt though, with a small bit tasting slightly bitter. Serious one man show here, offering a heritage food.
Millennium Glutinous Rice has definitely made itself a favourite on my list and I really hope another ambitious person will learn the ropes from Steven in the future, and continue serving this nostalgic dish in the decades to come.
If you’re looking for a different take on our local classic, do check out Yuan Lang Soy Sauce Chicken Master and enjoy some playful banter with Wong Kueng while your food is being prepared.
The chicken was smooth and the skin nicely flavoured and scented, although the flesh was slightly tough. The noodles were really qq and springy, had no alkaline taste and had a light savoury soy sauce flavour, from the one squirt of the soy sauce. A delicate and clean tasting plate.
Yuan Lang's poached "white" chicken is excellent.