Kok Sen Zi Char Takeaway Oddle Delivery: Claypot Yong Tau Foo, Black Bean Beef Hor Fun, Seafood fried rice ....
A colleague of mine introduced us to Kok Sen on Keong Saik, a Tze Char that produces great dishes. She was surprised that we hadn’t heard about it.
big prawn hor fun was not bad tasting but I wouldn't get it again.
Liao Fan Hawker Chan Few will ever figure out the calculus behind marrying stupendous with cheap, nevertheless Liao Fan Hawker Chan ...
Overall much better, which is the reason for the Michelien star and the 30 minute meandering queue.
整体来说我还蛮喜欢这里的油鸡的，虽然很多人说比它好吃的大把，不明白怎么会是米其林一星等，不过我还是觉得不管星不星还是算好吃的。
Discovered another nice hawker stall, Weng Kiang Kee Porridge 荣强记粥品 which is located in Chinatown Complex. However, locating it on the second floor can be a bit challenging.
Overall, I love the consistency and smoothness of the grains. Though tasty, it still lacks the wow factor that will give me every reason to be back there on purpose.
Both the porridge and the pork were clean-tasting. The pork was really fresh, tender, and springy, with a light and pleasant pork flavour. There was a bit too little of the pork though, resulting in the bowl feeling a bit empty.
I had the wok-fried kway teow infused with smoky wok hei with delightful crunchiness from the diced kai lan.
The fish cucumber was thoroughly braised and tender and gelatinous. The kway teow had very strong wok hei, smokiness and sweetness from the chye poh. The bee hoon was full of sweet seafood goodness. One the nicer Chinese Teochew meals I have had in a while, in a nice refurbished old shop house environment with a courtyard at the entrance.
Great place for Teochew cuisine with many authentic ingredients imported direct from ChaoshanThe teochew porridge is optionavailable during weekday lunch The restaurant menu features other classic Teochew dishes
Chinatown Complex is a culinary treasure trove, housing numerous famous food stalls. Among these, Ma Li Ya Virgin Chicken 瑪莉亞處女雞 stands out not only for its unique name but also for its specialty in soy sauce chicken.
Ma Li Ya Virgin Chicken at Chinatown Complex Market & Food Centre needs no further introduction but, unless you have eaten it before, you would never have guessed that what I had here is a plate of chicken rice because frankly, it does not even remotely resemble one.
The chicken drumstick was tender and flavourful, with a sweet flowery flavour from the qq soft skin, which had taken on the dark brown of the soy sauce.
There are probably a billion restaurants on this planet that have a similar name. So I was dismissive of this place when I had first heard of it, puzzled as to why this was suggested for tonight (98 Amoy Street, 8533-9928).
The Chengdu Bowls were really hearty and delicious!
After trying out Chengdu Restaurant New Menu, I am sure I will return for other dishes.
Lian He Ben Ji Claypot Rice 联合本记煲饭 , a popular eatery situated in Chinatown Complex, has gained significant recognition and has been included in the prestigious Michelin guide.
The chicken was smooth, tender and well flavoured. Still my favourite claypot rice after all these time, with a forty five minute wait on a Wednesday evening, in a seriously crowded corner of the food centre.
For its taste and quality, Lian He Ben Ji is well worth the price.
XYT had transformed our local dishes into innovative dishes, adding a special touch to each. Our overall experience was above average no doubt that the price was a bit steep. It will be good for some special occasion and if you are willing to splurge on our local delights with a twist.
The ambience is casual and probably an ideal place to hang out with friends to share the calories.
Xiao Ya Tou, or better known as XYT, is a modern Asian restaurant bar on Duxton Hill that serves up a plethora of playful and somewhat cheeky food and drink offerings—all of which find their inspirations stemming from cuisines from all across Southeast Asia.
Crabs in the past were presented in less complicated forms; steamed, with chilli or black pepper. Things started evolving quickly about 20 y...
Bring your friends and family to Mellben Signature for a stellar seafood feast that you won’t soon forget!
There was sweet and sour pork with longan on ice though.
They are undoubtedly one of the best Dim Sum restaurants in Singapore.
I'm sure Yum Cha 飲茶酒樓 is already a well-known Dim Sum restaurant in Singapore.
Yum Cha Christmas Special offers diners an option to celebrate this Christmas with yummy Christmas theme Chinese food.
Michelin Recommended Stall
Zhong Gou La Mian Xiao Long Bao is one of the many places in the Smith Street Hawker Center/Chinatown Food Court. It has long queues all the time for the products. Xiao Long Bao and Fried Dumplings…
A food blog from a Singapore-based traveler
Hunan Cuisine Restaurant (密斯湘菜馆) has been serving Hunan style food in Singapore since 2009 for more than 10 years.
We love Xiang Signature’s Hunan dishes! The Hunan Style Fried Pork ($15.80) consisted of pork stirred fried with green pepper. The pork slices were tender and juicy with a savoury flavour that wasn’t overwhelming. Infused with the subtle green pepper flavour, it tasted great.
All in all, the dishes are savory, and somewhat heavy on the palates. We’re told that due to limitation of choice chilies, the spice factor is a tad milder than it originally should be.
A full bodied and almost creamy soup, with fresh fish and prawns. The portions of rice and soup were a bit small though for a $10.80 bowl.
We can say that all three kinds of porridge that we had at Chao Ting 潮亭 Far East Square were very good. Unless you really like prawns, we suggest saving $2 and order either of the fish slice options as we found them equally enjoyable. The plain sliced fish is probably more healthy but the fried fish has a firmer nicer texture.
we do believe the delicious bowls churned up by Chao Ting may very well transform pao fan into a classic Singaporean dish.
The combination of pork lard, perfectly cooked noodles, and Mr. Tan’s expert frying skills creates a dish worth waiting in line for!
The stallowner really displayed dedicated plate by plate frying. This was the wetter and not so sweet style of char kway teow. The kway teow had been fried well till slightly mushy, with egg nicely distributed and some crunch from the chives. It had quite good wok hei and pork lardy fragrance, although I found the flavour slightly restrained and not punchy or savoury or sweet enough. It tasted a bit like Penang kway teow, with the flatter taste profile.
A plate of char kway teow that is well worth your calories!
Overall still a very good restaurant, but the signature dishes were perhaps overly hyped up for us.
Fortune Court Tasting Session 31 Pagoda Street Opening Hours: Daily: 11am - 3pm, 5:30pm - 10pm https://www.fortunecourtsg.com/ ...
Overall, the food at Fortune Court is great. A lot of care and attention goes into each dish and the flavours are awesome. We clean up all the dishes, to show our compliments to the chef. We look forward to our next visit here. Cheers!!
Having finally tried the Bento Combo Jumbo for the benefit of the 'gram, I shall try their duck meat with white rice served the traditional way next time.
The braised duck meat was moist and tender unlike those that you may get elsewhere, where they are sometimes tough and hard to chew.
Though their braised duck is not the best, the yam rice is amongst the nicest that I tried.
It looks like this stall (335 Smith Street #02-84) has been listed in the Michelin guide for a while, but somehow it just never registered on my radar screen until recently.
With Fatty Ox HK Kitchen serving up such high quality dishes, you don’t have to pay restaurant prices for classic Cantonese fare.
I am glad I found Fatty Ox because their soy sauce chicken and other offerings are comparable to, if not better than Liao Fan's (Hawker Chan) without that crazy queue.
Claypot & Cooked Food Kitchen at Chinatown Complex Market & Food Centre specializes in Cantonese-style tze char. The modest menu included their signature claypot pig's liver, har cheong gai, sweet & sour pork, salted fish minced chicken tofu pot, tofu & roasted meat among others.
Claypot & Cooked Food Kitchen is a nondescript looking food stall with an equally non descriptive name tucked away in a far corner in the "green zone" of Chinatown Complex Food Centre.
Whilst the food here is certainly value for money, it is probably more suited for smaller groups than lone customers.
Yuan Lang Soy Chicken Master is the underdog among all the big names. Hopefully, they can get picked up by the radar soon and receive the recognition they deserve.
If you’re looking for a different take on our local classic, do check out Yuan Lang Soy Sauce Chicken Master and enjoy some playful banter with Wong Kueng while your food is being prepared.
The chicken was smooth and the skin nicely flavoured and scented, although the flesh was slightly tough. The noodles were really qq and springy, had no alkaline taste and had a light savoury soy sauce flavour, from the one squirt of the soy sauce. A delicate and clean tasting plate.
The satay was cooked just nice, meaning it was at its most tender, but had no char. The satay sauce was very good though, nutty, sweet and slightly tangy from the pineapple purée.
A very competent satay even though they don’t make their own.
The satays here are cooked-to-order, so they are still juicy upon serving. The skewered meats achieved the right amount of char from the grilling. You can tell they have been seasoned and marinated well because they are tender and flavourful.
