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.
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.
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.
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.
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.
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.
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 am back again to try their newly introduced Sea Cucumber Pork Rib Soup.
Their crispy pork jowl wasn't so crispy after sweating through delivery in their plastic containers, but I suspect this isn't really crispy even if you had them freshly cooked.
Overall verdict - my family had a good time at Ubin New Seafood; be it service or food. For the latter, there were some disappointments although to pay S$76 for 3 crabs was just too irresistible!
I think this place would be for keeps.
