The duck was tender but slightly firm, and savoury with the flavours of soy sauce and spices. A bit normal though. The first time I came on a Sunday, the queue was crazy and stretched way out of the coffeeshop. It was much more normal on this weekday morning.
Hup Seng Duck Rice ranks amongst my favourite braised duck rice stall in Singapore, and have been visiting it since – and not least in the future.
If you’re looking to satisfy a duck rice craving in a cosy neighbourhood coffeeshop, this is the place for you.
It worked for me. The broth wasn't particularly aromatic, but it was crisp and salty, giving it a nice edge.
But I wanted the beef noodle, which was Lanzhou-style even though it wasn't halal and with a dao xiao knife cut noodle option.
Give this shaved noodles stall a try if you are at Bishan MRT station. Not many hawker stalls in Singapore serve this.
My passion for noodles knows no bounds! After seeing someone rave about the KL-style Hokkien Mee at this establishment, I simply had to experience it firsthand.
Sticky and gloopy brown fried porridge in a claypot. Very savoury, tasty and full of wok hei, with layers of flavours from the dried shrimp, pork lard, pork and yam etc.
Food at Dynasty Fried Porridge is Malaysian Chinese zi char cuisine. With their liberal use of pork lard, dishes with heavy sauces or gravy tend to be packed with flavour.
Sin Ming Road Chicken Rice From coffee shop stall to commodious beanery capable of seating about 70, decade-old Sin Ming Road Chi...
The chicken drumstick was perfectly roasted to a golden brown and had a crisp skin which was a delightful textural contrast to the tender and succulent meat.
I will definitely be back for their chicken rice! On weekends, the eatery also serves kampong chicken which is less fatty, but richer in flavour.
The toast was a bit floppy and soft as well, with little crisp outside. What saved this was the fragrant and sweet kaya, with a flavour unlike anything I have tasted anywhere else.
Charcoal Traditional Toast is now my benchmark for kaya-butter toast, replacing Ah Weng Kor of the old Imbi Market in Kuala Lumpur.
I wouldn’t mind having it again if I have to wait for my prata, though it wouldn’t warrant a special visit just for it.
chye poh horfun, Ong Yong Lee Seafood Zi Char, review, sgfood, horfun
All in all, the standard, which is, well, very impressive and I am eager to return for their other dishes.
The chicken rice was flavourful with chicken oil, moist and of the right oiliness, and still grainy. There was also a slight sweetness from the sauce. One of the nicest chicken rice around.
Overall, I give Ming Kee Chicken Rice the following rating: Food: 4/5 Space & Ambience: 3.5/5
Whereas Ding Ji opens 24 hours, which is ideal to satisfy my craving at any time of the day.
Ding Ji is a coffeeshop stall franchise owned by Fei Siong, serving fishball noodles and mushroom minced pork noodles.
1 review of Ding Ji Noodles "While not my favorite place for noodles, their 24-hour operation does make it a top choice when I'm working late into the night and am really hungry. They sell the standard repertoire of Singaporean style noodles from…
Chef Kelvin also mentioned that he learned his Hong Zao Ji (Chicken with Red Glutinous Rice Wine) from his other grandmother, another dying dish that is very difficult to find. I’ll be sure to head back for that, which is only available on Friday and the weekends!
Though not the best, Shiok Shiok Noodles does serve a decent bowl of noodles.
The overall package was wet, savoury and cockly. The kway teow was soft and moist, with very nice wok hei and smokiness.
The Char Kway Teow ($3) is the wet and slippery type.
Recommended by SethLui.com. This was a popular one, with a 20 minute wait at lunchtime on a Sun. The sauce was balanced – spicy, lardy, vinegary and savoury. Everything else was competent – the noodles were soft and the other ingredients fresh and springy.
It is getting harder to find a really good Bak Chor Mee these days. Somehow, I still prefer the traditional type with the liver as part of its ingredients.
The fishball noodles was quite average. The noodles were fairly springy and crunchy, the fishcake quite bouncy and juicy, while the fishballs a bit too bouncy (like factory made fishballs) and slightly fishy somehow. Pity I didn’t try the her kiao which was highly recommended by Johor Kaki.
Definitely a Can Eat fishball noodle worth travelling to Bishan and the queue.
Though simple but quite enjoyable. I will definitely come back for their fish dumplings soon.
All in all if you are around the vicinity area and craving for wanton noodles, you can swing by and also order the famous chicken rice.
overall still pretty good although still not up to par compared to kay lee / you kee. I was in fact more impressed with the noodle drenched in a transparent sauce; tasted like the ones from Kok Kee at the former Lavender Square hawker
Frankly, when I see this kind of char siew, you would notice a slight frown on my forehead. This kind would likely be lean and bland. Turned out they were tasty with a tenderness added with a bit of delicious fat in every bite. Pork lard was crispy although I would prefer them bigger!
I enjoyed the meal here and will definitely be back!
Though Ah Sin Family Eating House is not any fancy restaurant, their dishes are your comforting homecooked dishes that will warm your heart.
A must have at the Royal J's Premium Taste is their Signature Fried Porridge.
Signature Kampong Chicken ($18 for small) was the highlight of our lunch.
Good place to visit if you are looking for zi char food with a bit of a twist! You can’t go wrong with the fried porridge, pork ribs, lemon fish and cheese prawns, but if you are willing to take a chance, go for something on the menu that you never tried before.
I also prefer the chilli here, it was slightly sweeter with bits of ikan belis in it, it tasted like the chili for Nasi Lemak.
For my first experience with Chongqing grilled fish, I’d say this was a great place to start, not just because I got a bang for my buck.
The Paradise Group is well known among the Chinese population in Singapore, with 12 brands under their corporate umbrella, starting with Se...
Everything just goes so well together, from the noodles to the shellfish and everything in between. It's delicately balanced without being polarizing in any direction, and yet is full of contrasting textures and flavors. I want to try their fried rice one day, but I can't seem to peel myself away from this dish.
