It didn't stop me from ordering the same pork lard rice with fried egg the next day too! I commented to Alex that should it be my last day alive, this unassuming pork lard rice would be amongst the dishes I would love to eat before I die.
The chicken meat is topped with shredded scallions and fried garlic bits while underneath it is a portion of bean sprouts dressed in a savory mix of soy sauce and sesame oil.
Nonetheless, in this neighbourhood, Heng Hua Restaurant still deserves a talk as their menu is rather extensive with a good list of Authentic Heng Hua dishes we can hardly find here.
Seeing that there are so many tutu kueh flavours to try, of course I’ll be making a return trip.
Though such an item is special, if you were to ask me if I will purposely make a special trip down again for it, I would most answer probably not as the queue had somehow horrified me.
Steamed Whole White Eel with Black Garlic Sauce is so soft, tender and the black garlic sauce is so flavoursome that some of my dining partners are literally licking the plate clean.
Old World’s bak kut teh really ticks all the boxes when it comes to providing uniqueness, quality, and value-for-money—traits essential to a sustainably successful hawker business.
The mixed pig’s organ fried porridge was very nice. It had a solid chao ta smokiness, savouriness from the dark soy sauce and other condiments, and a complexity from the bak kut teh stock and various pork parts. The pork parts were fresh, springy and tasty too, and the fried shallots and spring onions added texture and fragrance. Worthy of the queue.
Braised tau kee was decent. I liked it.
Key highlight was the porridge; a strong dose of pepper coupled with a caramelized charred flavour enhanced by the desirable wok-hei that i found terribly irresistible!