The red, hot chilli sambal was potently spicy and left a burning sensation on my tongue, even though it dissipated rather quickly. If you like, you can even get a tub of sambal at just S$4.00! p.s. I don't know how big is one tub.
A good number of stalls were open. Those that were closed in the day were mainly the seafood stalls.
Pu Xin is worth a visit by virtue of their unique Putien-style Lor Mee, but Chef Ming urges everyone to give their Zha Jiang Mian a try. Anything else you order is a bonus!
I wasn't completely sure what Hainan fen was, which was precisely why I decided to give it a try at the newly renovated People's Park Food Centre (32 New Market Road #01-1100).
The duck did not have any crispy skin either. Apparently the third generation from Toh Kee, which closed on 1 Feb 2020 and is now revived by the grandson and ex head chef.
Meat was reasonably tender with full flavoured skin and some bits of fat.
Today we have frog and turtle soup from Havelock Turtle Soup and bee hoon from Ivan's Porridge.
This rice pudding of Hokkien origins is made by steaming the rice mixture in bowls.
Not forgetting those salty smoky chunks of chicken tikka which was the point in the first place.
Didn't look like the picture on the menu. But it didn't taste bad soaked in the dalcha.
This Milo prata wasn't bad, just not as memorable as the Milo butter one at The Roti Prata House.
To Jason it has an authentic taste, that transports you to Penang. The generous portion of egg and big prawns comes together very well for him, along with the bean sprouts and koo chye (garlic chives for extra flavour). Little golden jewels of crispy lard stud the dish and Jason always asks for extra chilli to up the spice factor.
The Klang bak kut teh suffered from the same issue. The taste was good but we had to fish for the small pieces of pork ribs.
