The porridge was gloopy and textural like a good Hainanese porridge.
The well-seasoned pork balls are like little flavor bombs. I think tung choi was also added in the pork mixture. I feel they should only add tung choi to either the porridge or the pork balls. The saltiness is a little overkill here.
As with all new businesses, the first few couple of days are bound to have hiccups so be patient with them as they iron out the issues.
I would 100% head down to visit her stall again for both the mee siam and lontong! Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/jia-xiang/
While many have said that their standard has dropped, I still like it!
I highly recommend visiting this stall as it is at a relatively centralised location of Singapore.
The tender chicken meat seemed to be infused with the fragrant symphony of sesame oil and soy sauce. But that's not all - the rice was fragrant and slightly oily, and every grain stood distinct, bearing testament to the meticulous cooking process.
Mild and quite lemak curry, paired with cream cracker crumbed pork chop and prawns that had a pleasantly sweet five spice and fermented bean curd coating. The chap chye was lightly savoury and soft too. Their egg was an interesting omelette. Not bad.
I don't think it's an exaggeration if I tell everyone I literally licked clean the plate! Even at this moment as I am typing out my review, I am reminiscing the roasted chicken rice I had earlier this afternoon. Should I go over and have it again this Tuesday, when I am on leave?!
Recommended by EatBook.sg. Seemed like an ordinary bowl of braised duck noodles, but was somehow very comforting, with the soft noodles coated in a comfortable savoury and slight oily sauce, full of duck flavour, and the duck meat tender enough but slightly bitey, and nicely flavoured in the mild braising sauce. Nice breakfast food.
The yellow noodles are unevenly cooked as some parts were stiffer than the rest. I suspect they threw the clump of noodles straight into the vat of boiling water without loosening them.
Seng Heng Braised Duck is one of those stalls at Redhill Market & Food Centre that is only opened for a couple of hours in the morning before they are sold out for the day.
The curry rice was better than I remembered from before. The pork chop was crispy and fragrant with the five spices powder, and tender and thin enough to bite into easily. The cabbage was tender and very nicely stewed, completely absorbing the flavours of the stewing sauce. The chai po omelette was a good standard. Only the pork ball was disappointing, coarse and unjuicy.
I will definitely be back for more!
All heaped over rice that's drenched in their mildly spicy curry and braising sauce from the meats. Comfort food as local as it gets.
Overall, Bak Kee Teochew Satay Bee Hoon lives up to its reputation of being one of the best satay bee hoon stalls in Singapore.
Good stuff. Nutty and tasty sauce. They had taken a lot of care with the ingredients, with all cooked perfectly to the right texture. The bee hoon had also been pressed meticulously before serving, to ensure dryness. Served with heart and attention to details.
To be honest, it wasn't half bad. It was different though, in a way that wasn't immediately as impressive as before.
Their chicken rice was drier and grainier, although with good fragrance. The chilli was very very potent – spicy with kick. The chicken was not so tender and smooth though, and not so fragrant.
a meal here always leaves my belly comforted and heart soothed.
This is a comforting bowl of laksa that will not give you jelakness at the end of the meal however, the broth can do with a bit more body.
Guys, you really have to go try this or you will cry yourself to sleep!
I find the star here is still their lor mee although I would not mind having this laksa again.
I'm not against giving them another go the next time though.
The bee hoon was moist and tender with quite a strong and distinctive sweet soy sauce flavour. The fish fillet, tau gwa and fishcake were all tasty and nice.
Mildly spicy yet not too saccharine, this sambal suits those who cannot take the heat well.
Hock Shun Traditional Homemade Curry’s traditional claypot curries are definitely worth a try!
We enjoyed how they retained the soul of classic, home-style curry while flashing creativity through unconventional facets like turmeric rice and a loyalty system.
What makes Ruyi Yuan Vegetarian really stand out is their zai er (mock goose) which is very different from those found elsewhere.
The cheese egg onion seemed to be their most fancy prata. And this somehow again managed to taste fresh, as well as rich with the cheese and savoury with the egg and onion. And it was soft like a pancake, and a bit like a cheesy 菜包. Good stuff.
Definitely gonna come back again.
Old school rich and lemak laksa. Chockfull of ingredients. I loved the tau pok, crispy pork and fish dumpling and fish cake.
The noodles with its special sambal chilli, garlic and fried shallots, and a dash of its broth, forming the base.
They were no longer selling the Hakka Yong Tau Foo, but the Teochew Meatball Noolde was still available in the morning at 9am. The meatballs were really springy and flavourful, with various ingredients inside like shallots and chai poh. The fish dumplings were just slightly gummy and nice with the meat fillings, and the clearly handmade fishballs were springy with a good fish flavour. The noodles were ok, slightly sticking together. Nice.
Recommended by 8 Days, but the recommended Hakka Yong Tau Foo and Teochew Meatball Noodles were already sold out by lunchtime. The Handmade Fishball Noodle was serviceable.
Fei Zai Xiang Shao La Wanton Mee might not be well known, but they do their meats well. You have to get the char siew!
Quality of their cooked chickens weren't bad - reminded me a bit of Rong Ji nearby.
While the overall taste and style remains pretty much the same, the flavours (especially for the roasted chicken) might be slightly stronger than what you remember.
Those wings had a nice crisp without excess grease and very moist meat. Liked their luncheon meat.
I think the liquid from the cabbage might have been what's thinning out the sauce/curry because it tasted more intense today.
This and the Whampoa curry rice are the ones that still retain this old school taste, and very different from the more popular scissors cut type you find in most places.
While I possibly feel that Hong Seng had stronger flavours going on and maybe are a notch up on the whole, I didn't dislike this at all and would have no qualms giving this another go.
This was quite a nice rojak. Fairly thick, fragrant and pungent paste, generous grated peanuts, fairly crispy air-fried you tiao and tau pok, and juicy and crunchy cucumber, pineapple and pear. Will come back for this again.
