An average black carrot cake – really sweet, slightly firm, just a little wok hei and char, but little to no egg fragrance.
This is definitely one of the more underrated stalls in Yuhua Village Market and Food Centre that deserves more attention, so do pop by for breakfast or lunch when you’re in the neighbourhood!
The keow teow kia is not as slippery smooth as I had expected but the portion is surprisingly generous for its price point. If you are sick of the usual MSG-heavy choices, this bowl of keow teow kia th'ng is worth a try.
The kway teow was smooth and slippery, and the soup was lightly savoury and fragrant with the addition of the wine. Not bad.
The char siew here was more evenly tender, caramelised and charred with no cris. The sio bak was better flavoured and fatty, with the crackling still solid and crispy. The noodles were a bit softer and in a more watery than greasy sauce, and was not bad.
While I had kept them in my "To Eat" list for quite sometime, I'm quite happy they have a stall in the West now. They had relocated from New Upper Changi Road (Bedok) after facing some rising cost challenges.
No doubt that it's only a coffeeshop stall in neighbourhood places, I will emphasise that their quality and consistency can beat some of the commercialised chained chicken rice stalls hands down. Do you agree with me?
The siew mai bouncy and fresh, with good fresh pork and goji berry flavour. The char siew bao was fluffy outside and sweet and flavourful inside. The spring roll was shatteringly crispy outside, and moist and chockful of various ingredients inside. The carrot cake was soft and had a good radish flavour.
In most cases, I would say places like Mama Dim Sum would be one I’d definitely stop by if I happened to be in the area (because Jurong East is a real journey for me).
I found the lor mee and braising sauce a bit flat, overwhelmed by the noodles and its alkaline flavour, and with not much ingredients except the braised pork belly.
The braising sauce was quite nice, thick and meaty savoury with a hint of sweetness. The ingredients were quite generous too. However, some of the ingredients seemed a bit soft and airy as opposed to firm and crispy in some cases as I expected.
Michelin Guide to Tai Seng Fish Soup
Fish soup was no doubt tasty and cooked with a generous amount of sliced fish and bitter gourd. Just like any execution of Teochew Fish Porridge, seaweed was given and fried shallots were used to enhance the flavours.
Thicker chewier noodles, with a very nice savoury fragrant white sauce, and a chilli with a good spicy kick. The char siew was as good as the main branch, just slightly drier and less caramelised. The pork lard was slightly lau hong, and dumpling and wantons were quite standard.
Wen Kang Ji Exclusive comes to Jurong East
