Koung’s Wan Tan Mee Geylang is perhaps regarded by most locals as the epicentre of Singapore’s flesh trade - dirty spas, seedy broth...
Selling the Wanton Mee from pushcart in the beginning to its first outlet at Geylang and now a second outlet by their 2nd generation, that’s a total of 56 years.
The noodle used is thicker than the usual mee kia. There is a springy bite to it and the body picks up the tossing sauce pretty well.
New at Jem. The noodles were quite crunchy, but not as much as I expected. They were coated in a nice and fairly deep soy sauce, much like that for soy sauce chicken, but a bit less sweet and intense. The wantons had crunchy prawn fillings with silky skin – nice.
Tsui Wah is an iconic cha chaan teng that hails from Hong Kong, best known for their condensed milk buns.
Authentic Hokkien Cuisine located in Jurong East.
Service rendered was normal, however quality and taste of food should be more of focus to improve on to live up to its authentic Hokkien's cuisine name.
Their standards are still pretty uniform and perhaps this is my first and last chance in visiting their outlet in JCube.
One of the must-have here is the Doubled Boiled Chicken Essence Soup ($14).
The craze for Chinese grilled fish and Sauerkraut fish has gained popularity over the years. Ever since Tai Er's opening, it was seen that the restaurant is always swarmed with patrons. Tai Er 太二酸菜鱼 is famous for its preserved vegetables and Fish and has a few outlets in Singapore.
Overall if you looking for something light and comforting, Ah Chiang's Porridge will be a good choice for a satisfying meal.
A food blog from a Singapore-based traveler
Prices are definitely more than affordable, and as I have reiterated many times here and on my social media feeds, the best HK roasts are never found in hotel restaurants or chain franchises.
I think it’s great that they roast their meats whenever their supply is running low!
Overall, I am not that impressed with the Peking duck as it is the version I do not prefer as the meat slices are combined with the skin. While the duck flavours were good, it was nothing too out of the ordinary to visit them just for the duck since there are many other restaurants serving equally good or better roast duck.
I actually do not mind coming back to try their other offerings but I will be wise to bring a food container to pack a portion home for my next meal so I do not have to gorge myself silly.
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Fong Sou Bing Sat is a great spot in the neighbourhood to enjoy a leisurely weekend afternoon over some buns and Hong Kong-style milk coffee/tea/Yuan Yang; a convenient location that would be especially well-appreciated by the folks residing in the area.
