Soon Lee Porridge specializes in Hainanese porridge and offers just three options on their menu. Hainanese porridge is often grainier and thicker than Cantonese or Teochew porridge.
Soon Lee Porridge serves up tasty bowls of porridge at wallet-friendly prices, and the long queues and waiting times at any time of the day are a testament to that.
We tried a bowl of porridge without the egg, and I must say that it had more flavour.
STR TAO Taiwan Cuisine is a hidden gem residing in the industrial estates in Jurong East. Discovered this as I was deciding on where to go for lunch. lol
This hidden gem among the industrial estate is definitely worth highlighting especially for those who are craving Taiwanese food.
The braised pork rice boasted superbly fatty and savoury pork belly, with a strong taste of cinnamon and star anise ๅ ซ่ง. The sauce was savoury and flavourful, while the chilli was the dry fragrant type made from hae bi. The deep fried sweet potato with plum seasoning was crispy outside, soft inside, and sweet with a nice sour plum powder counterpoint.
Itโs definitely heartening seeing young hawkers take up the wok and dedicate their time and efforts to dishing out good olโ hawker favourites.
Carrot cake here seems to have gotten better. Some charred crispiness with a good amount of crisp chye poh and garlic fragrance mixed in. Not overly black and sweet.
The signature minced meat noodles was done very well, springy and gelled together in terms of the vinegary and chilli flavour. I recommend breaking the onsen egg over the noodles โ it provided a smoothness and richness which added to the flavour and texture of the noodles. The mock abalone, the sliced meat and the meatballs were all done well. Quite nice.
Recommended by 8 Days. Flavourful tasty stuff, with a generous serving of herbaceous, minty, spicy and umami basil pork.
We preferred the char siew rice set. The char siew was not fatty and had an interesting taste which reminded us of lup cheong (dried preserved Chinese sausages).
Perhaps the downside may be its steep pricing when we could get a bowl of fish bee hoon at $3 but considering the portion and freshness, the amount paid was well worth it.
If you want to try out other good food, their Lor Mee from Traditional Famous Prawn Noodle is recommended too. Located in the same coffeeshop and directly the neighbour to Fishball Shop.
The smoothness of taste with tender chicken paired with the bowl of herbal soup and Hor Fun was my satisfying meal. Its definite that I will be returning for more.
To be honest, the 3 dishes on the menu were the regulars all time favourite. The taste of Prawn Noodle was traditional with 4 small prawns in a bowl, lean meat, fishcakes. If you are looking for traditional Prawn Noodle taste with a decent prawn broth, this will fit the bill.
If you have the urge to satisfy your soup cravings, do visit Hong Kong Yummy Soups. :)
Nice, sweet and complex braising sauce, with fragrant rice, fairly tasty and tender duck, and really spicy and flavourful hae bi hiam chilli. Definitely above average braised duck.
For the ultimate enjoyment, it is best to have your fritters on the spot while it is still hot but despite packing it home to eat more than an hour later, the batter remains crisp without being oily. This is evident in the paper bag that does not show any traces of grease.
I thought this was just slightly above average โ a firm kueh with sliced mushrooms, hae bi, minced meat, and peanuts, and topped with chai po. The rice fragrance was very faint, and the savoury sauce was not quite savoury or strong enough.
I used to visit Taman Selera West Coast for their Mee Rebus Satay as it is a special dish that we seldom get to see from the hawkers. However, today we are not ordering this dish as the guests were craving local meat skewers aka Satay.
The entire ayam penyet was overwhelmed with sweet kicap manis rojak sauce. The chicken was not bad in terms of crispness and texture (although a bit dry), and the peanuts added some bite and texture.
Apart from orh luak, they sell orh nerng (oyster and egg without the corn starch slurry) and fried carrot cake here as well so do give them a try.
The roast pork or sio bak was very good with crispy crackling. The char siew was not bad with sweetness and a bit of caramelisation. The duck was so so though; I thought it was insufficiently flavoured.
This glutinous rice bun sells like hot cakes so you have to come really early before it gets sold out for the day. I believe it is also due to Xi De Li not making as much glutinous rice bun as the other fritters like the ham chim peng and yew char kueh.
Fresh and tender fish, in lightly savoury and tasty soup.
