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.
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.
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.
I'm not against giving them another go the next time though.
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.
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.
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!
Those wings had a nice crisp without excess grease and very moist meat. Liked their luncheon meat.
The noodles were tender and springy, in a nice lardy and vinegary sauce and coming with really crispy lard. The fishcakes were sweet and moist, fishballs and meatball springy, smooth and even-textured, likely factory made. Serviceable bowl.
My mind was set; I am going to have the roasted chicken rice from Rong Ji Traditional Hainanese Chicken Rice stall . However, my eyes kept ...
