The Dead Cockroach

singapore,food review,food, review,216 choa chu kang ave 1,216 coffee shop,mee hoon kueh,ban mian,handmade noodle,

This is a continuation from my previous post, where I visited 216 Coffee Shop along 216 Choa Chu Kang Ave 1 for its chee cheong fun.

As mentioned previously, the coffee shop was a stone's throw away from my house. I arrived at around 7am to place an order for the chee cheong fun. I anticipated that the rice rolls would not keep me satiate for long hence, I also ordered a bowl of dry mee hoon kueh ($4) for good measure.

Just like the chee cheong fun stall, the mee hoon kueh stall does not have a signboard as well therefore, allow me to call it 216 Mee Hoon Kueh.

I was given a number tag and told to take a seat.

The chee cheong fun came within 10 minutes and after the photo taking and all, my mee hoon kueh was still no where in sight.

By then, more people have arrived as the tables around me began to fill up. At 7.45am, I heard someone yelling the number on my number tag and I promptly went to pick up my order.

My bowl of mee hoon kueh looked promising with knobs of minced pork, thin slices of Chinese and button mushrooms, Chinese spinach and crispy ikan bilis. Spring onions were sprinkled on top as a finishing touch.

I gave everything in the bowl a good stir to mix up the dark sauce and chili sauce when a sharp, vinegary tang wafted to my nose. I suddenly recalled the stall owner asking if I wanted black vinegar added. I said yes without much thought as I normally liked that with bak chor mee or fish ball noodle.

It did not occur to me that I am having mee hoon kueh and it is not something I normally associate with black vinegar. This is the first time that I am given this option by a mee hoon kueh stall.

Sadly, the other components of the sauces were rather underwhelming for I could taste nothing else except the sourness of black vinegar.

As for the accompanying soup, it is light and tasty.

I am not sure if the mee hoon kueh or the other noodles (u-mian, ban mian) available here are hand made but they are certainly pressed by machine. The uniformed thickness is an obvious tell tale sign.

I very much prefer if the kueh are torn by hand to have the uneven thickness for a more satisfying mouthfeel. Furthermore, the tearing of the dough would result in the delectable chewiness I seek.

And may I humbly suggest the stall owners to include a runny egg to justify the slightly higher price point for a neighborhood stall.

The coffee shop is located along this stretch of shop houses along Choa Chu Kang Ave 1. There is something rustic about this place that is reminiscent of my pre-Covid19 day trips to the dai pai dong of Malaysia.

The awning is a permanent structure to shield patrons from the elements. If not for that, this would truly be an al fresco dai pai dong experience in Singapore.

216 MEE HOON KUEH

216 Coffee Shop
216 Choa Chu Kang Ave 1
Singapore 689477

Business Hours

Tue - Sun: 7.15am - 3.30am

Closed: Mon

Google Map: https://goo.gl/maps/Du8huuwWSKr6gSAH9

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singapore,sky bluez,egg prata,food review,review,fish curry,food,roti prata,210 choa chu kang ave 1,masala thosai,masala dosai,thosai,dosai,indian muslim,indian muslim food,halal,डोसा

A week ago, I was having my mee hoon kueh at 216 Coffee Shop along 216 Choa Chu Kang Ave 1 when I noticed this Indian Muslim eatery next door called Sky Bluez Food Hub Pte Ltd.

In my mind, I was already making plans to return the following week to try their pratas.

Fast forward a week later, I set off from home and reached my destination at around 7am.

There was just one customer before me and the moment he left, I made an order for a egg prata and a plain one. Unfortunately, the staff told me that prata is unavailable.

I do not get it. How could a prata place not have any pratas at 7am? Is that not a staple for any Indian food establishment worth their salt? Puzzled, I asked what do they have then?

He took a look at the sauces and replied, "Dosa".

"I will have the masala dosai then".

He gave me a nod and proceeded to the back of the empty kitchen.

My dosa is served on a metal plate with three accompanying sauces: coconut chutney, dhal and one more unidentified sauce that happened to be my favorite due to its spicy kick.

The dosa could have spend a little longer time on the griddle for more crisp around the edges the way I like it. Folded over with chunks of spiced potato within, it is a little plump in the middle.

One thing I like about this is that everything on the plate from the dosa to the potato fillings and various sauces are all served hot. Somehow, the fermented smell of the rice batter is not that prominent. Not that I mind it one bit. In fact, I like that natural fermentation smell.

Oddly, 216 Coffee Shop next door is already filling up with customers but it is quite the opposite situation at Sky Bluez for I am the one and only customer here.

It is my first time here therefore I am not too sure how things work around here. Have I come too early?

They appeared to be unprepared for business that I wonder if I add a teh tarik to my order, will I further aggravate their burden which is already splitting at the seams? I gave up the idea.

As I was waiting for my order, I browsed through the menu plastered on the wall. Strangely, they do have pratas of all kinds listed yet it is not available for ordering at 7am.

According to their Google profile, they opened for business at 6am. I know information on Google can sometimes be inaccurate or not up to date but it is not helpful that they do not have a website or Facebook for customers to seek information.

The brightly lit eatery is spacious and the environment looks clean though I prefer sitting at the tables outside along the five-foot way.

I hope to return soon to try their egg prata with fish curry and perhaps a glass of teh tarik. Hopefully, they could iron out their issues by then.

The awning is a permanent structure to shield patrons from the elements. If not for that, this would truly be an al fresco dai pai dong experience in Singapore.

SKY BLUEZ FOOD HUB PTE LTD

Comfort Garden
210 Choa Chu Kang Ave 1
Singapore 689474

Business Hours

Mon - Sun: 6am - 11.30am

Google Map: https://goo.gl/maps/sVwQyxjFQNByQaS76

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singapore,坊鸡肉咖喱卜,food review,curry puff,clementi 448 market & food centre,review,咖喱卜,fong's dee curry puff,blk 448 clementi ave 3,food,

Fong's Dee Curry Puff at Clementi 448 Market & Food Centre sells a plethora of Chinese snacks but only those in the know knows that the star product here is actually their delectable curry puff.

From the mixing of flour, kneading, wrapping, crimping to deep frying, they are all individually handmade on site hence no two puffs looked the same.

Due to the small scale of production, only one curry puff flavor could be found here which is the chicken curry.

From a young age, the owner began helping out and learning the ropes at his parents' stall before venturing into this trade himself. He has been selling curry puffs which are based on his father's recipe for the last forty years.

Although deep fried, the thin pastry skin does not feel too greasy to me. The inside is generously filled with ingredients such as curried potato, chicken meat and a quarter slice of a hardboiled egg. With every inch of space filled, there is definitely no pocket of air inside which makes it a very substantial curry puff.

While the spiciness of the curried potato is on point without being overly spicy or mild, I find the texture leans more on the mushy side. If only they mixed in some firmer potato cubes for a contrasting texture.

For context, I do not eat the crust from the famous chain as it is too floury and thick for my liking but Fong's Dee's version is acceptable for me.

FONG'S DEE CURRY PUFF 坊鸡肉咖喱

Clementi 448 Market & Food Centre
Blk 448 Clementi Ave 3

#01-31
Singapore 120448

Business Hours

Mon - Sun: 8am - 5.30pm

Google Map: https://goo.gl/maps/Nnuuem7igxKYnLBe7

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西得利,singapore,glutinous rice bun,food review,ham chim peng,clementi 448 market & food centre,review,xi de li,blk 448 clementi ave 3,糯米饼,food,bei hei ji,yew char kueh,chin toi,butterfly

If memories does not fail me, Xi De Li at Clementi 448 Market & Food Centre has been there for as long as I could remember because I used to live in the neighborhood during my younger days.

Some of my family's favorite things to buy here are the ham chim peng, yew char kueh, beh hei ji, and chin toi.

Just a show of hands, does anybody still calls them the way I do?

Apart from the ham chim peng (salted fried bun) and yew char kueh (youtiao), do you know what the other two are?

Well, beh hei ji refers to the butterfly bun while chin toi is sesame ball.

To be honest, these fritters do not appeal to me as a child. It's only when I grew older that I started to appreciate them.

However, one thing that I really like, but is not commonly available elsewhere except here at Xi De Li, is their glutinous rice bun. It's rather similar to the ham chim peng but with the addition of glutinous rice in the middle.

The glutinous rice bun is something that I only knew about in recent years. I have not heard about it prior.

According to Xi De Li's website, it is called the glutinous rice bun but a search does not turn up much results. On the other hand, you will have better luck with the search terms "ham chim peng with glutinous rice" and "kap chung" (夹粽).

I guess what makes it appealing to me is the savoriness from the bun and the sweetness from the glutinous rice. This is best served hot with a cup of kopi-o.

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.

XI DE LI 西得利

Clementi 448 Market & Food Centre

Blk 448 Clementi Ave 3

#01-39
Singapore 689477

Business Hours

Mon - Sun: 8am - 5.30pm

Google Map: https://goo.gl/maps/Nnuuem7igxKYnLBe7

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snow mount,char kway teow,fried banana,food,fried kway teow,singapore,clementi 448 market,雪山,food review,review,clementi 448 market & food centre,blk 448 clementi ave 3,goreng pisang,raja pisang

Snow Mount at Clementi 448 Market & Food Centre houses two of my favorite food within one stall.

One half of the stall sells fried banana, or goreng pisang while the other half, sells fried kway teow (flat rice noodle).

Ironically, although both are my favorite, I hardly have them more than once or twice a year because there are non near me that is worth their calories.

This is a family-run stall. The goreng pisang side of the business is managed by the father while the son helms the wok, frying the kway teow.

In this post, I will focus on the goreng pisang.

The stall uses a type of banana called the pisang raja for their goreng pisang. You can see bunches of these hanging in the stall. At one point, the father owns a farm at Lim Chu Kang, growing his own supply of bananas but was later given up due to not being sustainable economically.

The bananas here are large and I bought three pieces for $1.50 each. What I like is that you get a whole banana here (some places sliced the bananas in halves).

The batter is not the usual heavy and thick kind. Theirs is more airy and light that forms a thin crispy shell around the banana. The banana within was fat, sweet and juicy yet not overripe.

Apart from goreng pisang, Snow Mount sells a variety of other fried fritters such as sweet potato, tapioca, green bean, yam, champida(cempedak) and durian pisang.

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 have any traces of grease.

SNOW MOUNT 雪山
Clementi 448 Market & Food Centre
Blk 448 Clementi Ave 3
#01-11
Singapore 689477

Business Hours
Fri - Wed: 7.30am - 9.30pm
Closed: Thu

Google Map: https://goo.gl/maps/j9pJTps2HNSdAxiG9

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This is a continuation from the previous post.

To recap, Snow Mount at Clementi 448 Market & Food Centre houses two of my favorite food within one stall.

One half of the stall sells fried banana, or goreng pisang while the other half, sells fried kway teow (flat rice noodle).

You may find my post about their fried banana in the link above. I shall continue with the fried kway teow in this post.

I was lucky to arrive at the stall just before noon to avoid the lunch crowd. I could immediately place an order for the largest plate of fried kway teow ($3/$4/$5). The smallest portion does not include see-hum (blood cockles).

It took just about five minutes for my order to be fried from scratch.

The kway teow is well fried with a smoky-infused flavor. Ingredients included see-hum, lup cheong, egg, fish cake, bean sprouts and even crispy pork lard. If you prefer your fried kway teow wetter, do take note that the version here is on the drier side.

I personally felt that the fried kway teow here is more on the healthier side through some observations I made.

Firstly, there is no runaway oil when I tilt the plate. Even after I finished everything, there is not much residue of oil left behind on the plate.

Secondly, they are not too heavy-handed on seasonings like light soy sauce and sweet sauce as I feel the flavor is neither too salty or too sweet which you might noticed from the lighter colors of the kway teow.

See-hum are an integral part of fried kway teow and I could not imagine having fried kway teow without them. Although there are several see-hum on the plate, they are all on the smaller side therefore I could not feel the burst of "ocean" flavors in my mouth which is such a pity.

SNOW MOUNT 雪山

Clementi 448 Market & Food Centre

Blk 448 Clementi Ave 3

#01-11
Singapore 689477

Business Hours

Fri - Wed: 7.30am - 9.30pm

Closed: Thu

Google Map: https://goo.gl/maps/j9pJTps2HNSdAxiG9

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If you think that the Chinese characters 碳烤黑叉燒 on the signboard is the stall's name, then you are very much mistaken.

This stall have several outlets located around Singapore such as at Ang Mo Kio, Bishan, Bukit Merah, Clementi, Kovan, New Upper Changi, Tanglin Halt, Upper Bukit Timah and Yishun.

When I first come across the outlet at Clementi 448 Market & Food Centre, I tried looking them up on the internet with this name but did not managed to find anything at all.

The real stall name - 老廣黑味道 (Taste The Kwang's Black) - is found on the side menu panel instead. As the name is not in a prominent location nor particularly eye catching, it is easy to overlook. It actually took me a few days to discover the name from the photo I took.

As my sole purpose for coming to this stall is to try their charcoal roasted char siew, I decided to have their char siew wanton noodle ($4).

My order had char siew, boiled wanton and the obligatory greens on top of a mound of mee kia (thin noodle) with a small bowl of soup served on the side.

For the price, the portion seems adequate and value for money.

Count your blessings if your wanton noodle stall bothers to roast their own char siew in a cauldron over gas fire. Many stalls took the easy way out by dyeing pork with red coloring and calling it char siew.

However, we all know that charcoal roasted char siew is something of a different league not commonly available and that one could only dream of.

This explains why I am so excited when I first saw the words "charcoal" and "char siew" together on the signboard. I thought I had hit char siew jackpot!

Unfortunately, as I stared at the so-called "charcoal-roasted" char siew on my plate, the realization that it was not the tender and juicy kind with marbling that I hankered for woke me from that beautiful dream.

On the contrary, it is tough and chewy which reminded me very much of cured (waxed) meat.

I tasted no sweet marinade nor the caramelization of the basting sauce on the exterior and there is definitely no char to speak of.

I have no liking for cured meat of any kind such as lup cheong (Chinese sausage), lup yuk (preserved pork belly) and lup ngap (preserved duck). I simply could not appreciate the unique smell and texture associated with cured meats which - I do not understand why - is found on this char siew.

Well, not implying that the char siew here is bad but it just does not appeal to me.

Utterly disappointed with the char siew, I turned to the noodle next but was dismayed to find no sauces underneath when I tried to toss it.

As I tried to loosen what I thought was a lump of noodle with the chopsticks, I noticed the strands separates easily without clumping which is only possible when the noodle has been tossed in oil.

I took a small bite to confirm my suspicions and indeed, the aroma of fragrant oil wafted to my nose. Not only were the noodle sufficiently oiled, they were nicely seasoned as well.

It seems like the stall does the tossing of noodle in the sauces for you except for the sambal and pickled green chili which they left by the side for you to mix yourself.

Obviously, I do not know what goes into the secret concoction but I like the simple taste of the invisible sauce coating the noodle.

However, mixing in the sambal and green pickled chili further enhances its taste profile. Do ask for more of the sambal - it is very umami!

Sadly, there is no sign of any crispy pork lard.

To give credit where credit is due, I would say they are competent in the noodle department from the sauce to blanching the noodle to a springy tender bite. I could eat this plain without any ingredients at all!

I guess they have redeemed themselves for the disappointing char siew with the superb noodle!

While rejoicing over the delicious noodle, I paid no attention to the three boiled wantons. When I casually pop one into my mouth, I thought it tasted like siew mai.

I quickly "dissected" a second wanton which revealed a full prawn (albeit a small one) tightly wrapped within. Any traces of minced pork is quite minimal.

Nothing spectacular here but I like the element of surprise (wanton tasting like siew mai).

As for the soup, it has a very comforting and homely flavor.

Apart from the char siew which you can have with either rice or noodle, other items on the menu included braised pork knuckle noodle, mushroom chicken feet noodle, and soy sauce chicken rice/noodle. They also have the usual wanton and dumpling soup.

CHARCOAL ROASTED BLACK CHAR SIEW 碳烤黑叉燒

Clementi 448 Market & Food Centre
Blk 448 Clementi Ave 3
#01-15
Singapore 689477

Business Hours
Mon - Sun: 9am - 10pm

Google Map: https://goo.gl/maps/PgArdRezmDHNksRQ9

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hao jian,蠔煎,蚵仔煎,food,singapore,orh jian,clementi 448 market,fu xiang fried oyster & carrot cake,food review,review,orh luak,clementi 448 market & food centre,blk 448 clementi ave 3,富翔

Many years ago, Dad and Mom brought home a big packet of orh luak (fried oyster omelette) from Clementi 448 Market & Food Centre. That was my first orh luak in years and I remember relishing it back then.

I do not eat this dish frequently. It is something that I have only once in a blue moon when I feel generous or when I wanted to give myself a treat.

I decided to check out this stall called Fu Xiang Fried Oyster at Clementi 448 Market & Food Centre. I could not be sure if this was the very same stall where Dad bought it from as the stall's façade looked relatively new but I believe this is the only stall offering orh luak ($4/$6/$8/$10) at the food centre.

I am amazed that you can get a plate of orh luak here for just $4! Standard pricing for a basic plate would costs at least $5 everywhere else.

For the life of me, I could not remember if I ordered the $4 or $6 portion. If it is $4, I think the portion is just right otherwise, I felt that they could be a little more generous with the portion.

My plate of orh luak contains fried egg and oysters served with stalks of spring onion. I would prefer the fragrance of coriander instead.

The quality of the oysters were okay - plump and mid-sized but nothing too out of the ordinary. On the other hand, the egg is fried thin and crispy with a eggy fragrance though it tasted a little dry. I prefer my egg fluffier and thicker.

What is your favorite component of the dish? The oyster or the egg?

For me, it is neither. My favorite is actually the corn starch slurry that has been fried to a gooey mess. I prefer it gooey rather than crispy which is how it is being done here. I enjoy chewing on it with the tangy chili poured in. I am sure you can request for it to be fried till crispy just like the egg if that is how you roll.

The orh luak chili is another one of my favorite type of chili alongside chicken rice chili, nasi lemak sambal, etc. I like it for its sour notesbut somehow, the chili here is a bit lacking in that punch.

The good thing is the chili here is kept in a tub in front of the stall which you can help yourself to. And did I mention that the young stall owners here are super friendly so they would not give you the eye when you helped yourself to an extra saucer of chili?

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.

FU XIANG FRIED OYSTER & CARROT CAKE 富翔

Clementi 448 Market & Food Centre
Blk 448 Clementi Ave 3
#01-09
Singapore 689477

Business Hours
Mon - Sun: 9am - 10pm

Website: https://www.facebook.com/FU-XIANG-Fried-Oyster-Carrot-Cake-333617854080967/

Google Map: https://goo.gl/maps/PgArdRezmDHNksRQ9

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坚哥,singapore,get together coffee shop,云吞面,chef kin hk wanton noodle,chef kin,food review,review,blk 177 bukit batok west ave 8,wanton noodle,food,坚哥港式云吞面,

From this month (10 February 2022) onwards, residents of Bukit Batok will have more food options to explore following the opening of a new coffee shop at block 177 Bukit Batok West Ave 8.

What makes this coffee shop stand out among the others in the neighborhood is that several 'branded' hawker stalls can all be found under one roof here.

Some of the big names that took up space in this coffee shop named Get Together Coffee Shop included:

Chef Kin HK Wanton Noodle,
Chef Wei HK Cheong Fun,
Jiak Song,
Rong Cheng Rou Gu Cha,
Nam Sing Hokkien Fried Mee, and
Tiong Bahru Hainanese Chicken Rice

There is also a nasi lemak stall, a western food stall, a vegetarian stall, and the beverage stall.

As I googled for the location, I realized it is the old site of the coffee shop where I used to have vegetarian food with my classmates after school when we need to stay back for ECA.

Of course, it is not the same dingy coffee shop anymore but one that is newly renovated and probably under new management.

The very first stall that caught my interest is Chef Kin HK Wanton Noodle.

Founded by Chef Kin, or more affectionately known as Kin-gor (brother Kin) - a former executive chef from Crystal Jade, I was really tempted to give his wanton noodle a try ever since his first outlet began operations at Yishun in September last year.

However, what stood in the way was the more than 60 minutes queue as reported by those who personally went down to support. As such, I decided to wait it out a little before I make my way there.

In the span of just a few short months, Kin-gor has already expanded from Yishun to four more outlets at Ang Mo Kio, Bedok, Clementi and now, Bukit Batok.

With one outlet so close to me, there is no more excuse for me to procrastinate any further.

When I arrived on a weekday morning, who else, but Kin-gor himself was there to run the show. Fortunately, there is only one customer before me hence I got to place my order almost immediately.

There are only three items on the menu: wanton noodle soup/dry ($5), dumpling noodle soup/dry ($5) and beef brisket noodle soup/dry ($5.50). Additional wantons and dumplings are also available ala carte in soup ($5) or deep fried ($4).

The reason why I opted for the soup version is because that is how the Hong Kong-styled wanton noodle are originally served. I have been longing for a bowl after seeing it on various Hong Kong TV programs since a very long time ago.

My family have been to Hong Kong twice but both times, I was unable to go due to circumstances.

As Kin-gor is born and bred in Hong Kong, who else can I depend on but him to deliver an authentic bowl of Hong Kong wanton noodle?

Unlike the Singapore and Malaysian version, the Hong Kong wanton noodle does not have any char siew at all.

Indeed, what's served in my porcelain bowl is a substantial mound of noodle topped with five wantons and choy sum in soup.

I sneaked a sip of soup before the photo session and was stoked by its umami-ness which is a concoction of old hen, pork, jinhua ham and dried flounder fish. (not I pandai but the info was available on their FB)

According to their FB, their noodle was made with duck eggs and imported directly from Hong Kong. That explains the higher than normal hawker price but think of it this way, you are actually paying half the price for Crystal Jade quality.

As I picked up the noodle, my nose was assaulted by the insufferable smell of kansui (lye/alkaline water).

There is no cause for alarm actually. (I am just being dramatic) The smell is prevalent for just the first two mouthful after which, it becomes barely noticeable so it is not too much of an issue here.

What really appeals to me is the substantial bite from the firm and springy thin noodle. I am not too sure if the addition of duck egg has got anything to do with it.

As for the wanton, they are very different from our local version which are primarily filled with minced pork.

If I am not mistaken, the characteristic of Hong Kong's wanton contains just shrimp or shrimp with very little minced pork wrapped within a thin piece of wanton skin that turns translucent and slippery smooth after cooking.

That is exactly how Kin-gor's wantons are presented so I assumed they are quite authentic in this aspect.

The stall adopts the digital numbering system so after ordering and making payment, you can take a seat and wait for your number to flash on the screen to pick up your order.

However, as there was no queue after me, it is not necessary for a number so I just stood there and wait for my order to be ready.

CEHF KIN HK WANTON NOODLE 坚哥港式云吞面

Get Together Coffee Shop
Blk 177 Bukit Batok West Ave 8
Singapore 650177

Business Hours

Mon - Sun: 7.30am - 8pm

Website: https://www.facebook.com/chefkinhkwantonnoodle/

Google Map: https://goo.gl/maps/Yc46n9hqeFUjR4Dj8

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ban mian,get together coffee shop,手工面粉粿,吃爽手工面粉粿,food,板面,吃爽,jiak song,singapore,pan mee,手工面,food review,review,blk 177 bukit batok west ave 8,mee hoon kway,

Another stall that I so desperately wanted to patronize from Get Together Coffee Shop at block 177 Bukit Batok West Ave 8 is Jiak Song Mee Hoon Kway.

The person behind the stall needs no further introduction. He is non other than Aaron Wong of MasterChef Singapore fame.

A professional photographer and diver, Aaron decided to venture into the hawker scene by selling his favorite hawker food - mee hoon kway!

Since opening his flagship stall at Telok Blangah two years ago, you can now find more outlets at Bedok, Toa Payoh, Tampines, Queen Street (Bugis), Jurong West, and now, Bukit Batok.

There are basically four options here for your choosing:

mee hoon kway with minced pork ($4)
mee hoon kway with minced pork and pork slices ($4.50)
mee hoon kway with minced pork, pork slices and pork ball ($5)
mee hoon kway with minced pork, pork slices, pork ball and shrimp ball ($5.50)

From the basic with just minced pork to the signature with the full works, you can opt for it either dry or in broth.

Do take note that they only have mee hoon kway and ban mian here. You mian, bee hoon and mee sua are unavailable.

Since it is my first time trying, I have to choose the signature with everything in. Apart from the minced pork, pork slices, pork ball and shrimp ball, expect the usual ikan bilis, egg and obligatory greens. I wished mani cai (sayur manis) was used instead of spinach though.

The minced pork and pork slices were tenderly smooth like they were coated with corn starch. Without any heavy marinade to musk their natural flavors, they are good enough to eat on its own.

I understand that they make their own pork balls and shrimp balls by hand. Hawkers who are willing to do such tedious manual work must be commended!

Taking a bite out of each one, I see only chunks of meat inside therefore I believe that no fillers are added at all.

My only gripe is that they were a little too soft, texturally wise. Would have been better if they were firmer and springier.

I am rather yim zim with the egg in my mee hoon kway. It cannot be overcooked as I dislike the powdery texture of cooked egg yolk on my tongue.

Initially, I did not notice the egg as it was submerged in the broth but the moment I do, I spooned it out and was thrilled to see the yolk still runny and wobbling within the confines of the spoon.

I cannot fathom why the other stalls do not bother to do their egg right?

Personally, I prefer hand-torn mee hoon kway instead of those pressed to a uniform flatness by machine. Hand-torn ones are more chewy with it's irregular shape and thickness.

The ones here are hand-torn alright but they could be slightly thicker for more chewing enjoyment.

And the broth.

The first thing that struck me upon taking a sip is that it is very gao (thick) with a smoky flavor. I do not know how this is achieved but this is by far, the tastiest mee hoon kway broth I have ever tasted.

When having other mee hoon kway, I tend to pour in a saucer or two of chili to give it more flavor as the broth was lacking in taste but there is no need for that here as Jiak Song's broth is robust enough.

I do find my bowl of mee hoon kway on the salty side though. Not just from the broth but also the ikan bilis and the chili dip.

Oh, the chili certainly deserve a mention of its own! It tasted like a combo of chopped chili with tau cheo. It makes a great dipping sauce - the kind that goes well with Teochew style steamed fish!

It is self service here. You queue to place your order and made payment then wait for them to call out the number on your receipt. Every order is made upon order so expect a short wait. I waited about ten minutes.

JIAK SONG MEE HOON KWAY

Get Together Coffee Shop
Blk 177 Bukit Batok West Ave 8
Singapore 650177

Business Hours

Mon - Sun: 8am - 8pm

Website: https://www.facebook.com/jiaksongsg/

Google Map: https://goo.gl/maps/Yc46n9hqeFUjR4Dj8

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中峇魯起骨海南雞飯,singapore,food,review,food review,tiong bahru hainanese chicken rice,tiong bahru, hainanese chicken rice,chicken rice,roasted chicken,poached chicken,steamed chicken,

On my third visit to Get Together Coffee Shop at block 177 Bukit Batok West Ave 8, I headed straight for the chicken rice stall called Tiong Bahru Hainanese Chicken Rice.

I must admit that I have never heard of them before but from what I found out prior to my visit, they have been awarded the Michelin Bib Gourmand for six consecutive years and the owner, MrCheong Weng Wah, learned the craft from a Mandarin Hotel chef.

While reading up about them, I also found out something very interesting; they have been aggressively opening one new outlet every month since last November.

It first started with Tampines (11/11/21) followed by Marsiling (12/12/21), then Ang Mo Kio (6/1/22), and now, Bukit Batok (10/2/22). By the time you read this review, they would have already opened their fifth outlet at Clementi (9/3/22)!

Business must be brisk for that to happen therefore, I made an effort to arrive early to beat the queue. I ordered a kopi, chose a seat right in front of the stall and took the time to study the menu on the signboard while waiting for them to begin service for the day.

Siew gai (roasted chicken) and bak cham gai (white-cut chicken) can be found here with a basic plate starting from $3.50. Side dishes such as oyster sauce vegetable ($3), bean sprouts ($3), Thai tofu ($3), handmade wu xiang ($3), chicken liver/gizzard, braised egg (70¢) and braised beancurd (70¢) are available as well.

As I wanted to try both types of chicken, I decided upon the duo chicken rice ($5). The moment the stall switched on the lights, I marched right up to the cashier to place my order.

Since I did not specify my preferred chicken part, I got breast meat for both.

From what I observed, the breast meat were flattened with the cleaver. I have always wondered the rationale behind this step and what purpose does it serve? Is it to make the portion of the chicken appear larger?

Perhaps due to the cut of meat, the breast meat did not have much flavor while the texture felt fibrous and stringy. That is when the dipping sauces come into the picture and saved the day.

The rice, on the other hand, is not too greasy yet flavorful. According to what I read, shallots was added into the rice together with the other usual aromatics.

Apart from the usual cucumber slices, there is also a portion of salted vegetable by the side, which are strangely sweet rather than salty.

The soup is clean tasting with a slight hint of flavors from the salted vegetables. I could be wrong but if it is made from the same water used to poach the chickens, then I am impressed that there is no layer of oil on top.

As the soup is light on flavors, it is quite comforting on the stomach to wash everything down.

I love the dipping sauces here as I felt they did not scrimp or cut corners.

The garlic chili at my usual neighborhood chicken rice stall is so diluted that I needed at least three saucers but one saucer is all I need here as it is much more concentrated.

The chili here really stings your tongue so go easy with it. Apart from it, they also provide ginger dip in oil which is not too runny like some places.

On the whole, I find my meal at Tiong Bahru Hainanese Chicken Rice value for money.

My only gripe is that the bland chicken breast do not really stand out for me. The next time I visit, I will order the prime parts like the drumstick or my usual ji wei (鸡尾).

TIONG BAHRU HAINANESE CHICKEN RICE 中峇魯起骨海南雞飯

Get Together Coffee Shop
Blk 177 Bukit Batok West Ave 8
Singapore 650177

Business Hours

Mon - Sun: 10am - 8.30pm

Website: https://www.facebook.com/tiongbahruhainanesechickenrice/

Google Map: https://goo.gl/maps/Yc46n9hqeFUjR4Dj8

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singapore,1 kadayanallur street,food review,青辣椒鸡肉饭&虾面,alimama green chili chicken rice & prawn noodle,maxwell food centre,

While researching on what to have at Maxwell Food Centre, I came across this stall called Alimama Green Chili Chicken Rice that serve Indonesian fare such as nasi ayam pangang (grilled chicken rice) and nasi ikan bakari (grilled fish rice).

What caught my eye, however, is item number one on their signboard - the green chili chicken rice ($6.50).

This dish is something new to me hence I am eager to try it out. I had expected it to be a Halal stall but on the contrary, it is not as they also serve prawn noodle with pork ribs, pig's skin and intestine.

It took about five minutes for the lady to assemble my order since everything were precooked.

On the plate was a chicken leg (drumstick + thigh), a serving of rice and a side of sayur lodeh.

I saw her dipping the chicken leg in the batter and into the wok of oil however, five minutes is probably an unrealistic timing for it to be fully cooked.

Therefore, I have reason to believe that the chicken leg was pre-fried and returned to the wok for a brief reheat when an order was made.

The sayur lodeh, which is mostly cabbage and eggplant, is cooked in a coconut broth that reminds me very much of lontong except it came without the compressed rice cake and the other usual vegetables like jicama and long bean.

What I am most impressed with, is that it tastes even better than the one from my regular Malay stall.

As a side dish, it hardly seem to play second fiddler to the chicken leg but one that can stand out on its own. If the stall offer their sayur lodeh as a main dish, I am sure that it will sell like hot cakes.

As for the rice, it is just plain white rice and not the Hainanese chicken kind of greasy rice that is flavored with chicken fat, ginger and pandan. However, it is doused with the fantastic coconut broth which makes it delightful to have.

Topped liberally with a layer of their special green chili, the deep fried chicken leg is crispy and hot to the touch.

For the ultimate enjoyment, the best way to have the chicken leg is to eat it with your hands, rather than with the fork and spoon. I could feel the batter crackle under my teeth and the tenderness of the flesh in my mouth.

From its coarse texture, I believed that the green chili is hand-pounded (I imagined with a pestle and mortar). I dabbed a little green chili against the tip of my tongue and found it to be both sweet and savory, with a kick that slowly manifest itself.

The sambal belacan on the side was piquant with a sharp sting and distinct smoky flavor.

Be warned that both chilis are extremely potent as they made me break out a sweat and fanning my tongue fervently in a bid to cool it down.

I usually have a high threshold for spicy food but this proved to be quite a challenge.

Some might find the $6.50 (used to be $6 a couple of months ago) pricing on the high side but trust me, when you have had the $5.50 Hainanese chicken rice(just a drumstick with rice and cucumber) that I had over at Chinatown Complex Market & Food Centre, you will find the big portions here justifiable.

By the time you read this post, I have already returned for the green chili chicken rice two more times and both times, armed with a mug of sugar cane juice!

ALIMAMA GREEN CHILI CHICKEN RICE & PRAWN NOODLE 青辣椒鸡肉饭&虾面

Maxwell Food Centre
1 Kadayanallur Street

#01-09
Singapore 069184

Business Hours

Mon - Sun: 11am - 8.30pm

Google Map: https://goo.gl/maps/AxDHToCQ4R61cYJr8

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ah gong minced pork noodle,阿公肉脞麵,claypot bak chor mee,maxwell food centre,1 kadayanallur street,singapore,food review,bak chor mee,minced pork noodle,

Madam Chow has been a hawker at Maxwell Food Centre for the past five years but business has not always been rosy due to the construction of the Thomson-East Coast Line in the area.

As the proverb goes, it never rains but it pours. Her business was dealt a further blow when the pandemic struck. Footfall to the food centre fell drastically as dine-in restrictions were imposed.

Not one to admit defeat, Madam Chow turned to selling claypot bak chor mee (she was selling something else before that) thus, Ah Gong Minced Meat Noodle was born.

Serving bak chor mee in a claypot is unheard of and naturally, piqued the interest of many. The main draw, however, is still its competitive pricing of $2.50.

In consideration of the greying population in the neighborhood, she kept prices low just so this demographic group could afford to have a meal but of course, everyone - young and old - are welcomed to buy the $2.50 bowl.

If you are worried about how she even makes enough for rental, you can support her by ordering her other regular priced options, like meat ball bak chor mee ($4), dumpling bak chor mee ($3.50), meat ball and dumpling bak chor mee ($4), meat ball soup ($4) and her Signature bak chor mee ($4.50).

I trust that the $2.50 bak chor mee is just the basics with noodle, minced pork and crispy pork lard whereas the $4.50 Signature is the upgraded version with additional ingredients.

I decided to go for the Signature bak chor mee soup. You can also opt to have it dry.

My order came bubbling in a claypot where half of the receptacle is covered by dried beancurd skin, lettuce, bak chor and crispy pork lard while hidden out of sight below are a couple of meat balls, dumplings, and mee kia (thin noodle).

From its imperfect shape, one can tell that the meat ball is handmade. Compared to factory made ones that have been beaten to a paste-like consistency, the meat balls here have better texture and tasted like real meat.

The dumpling skin were silky smooth and soft. Wrapped within is probably the very same pork mixture used to make the meat balls.

Madam Chow does not make a big batch of meat balls and dumplings to store in the fridge but rather, make them in limited quantity every morning to ensure freshness.

The pork based broth is delectably robust with the umami-ness of tee poh (sole fish). I love how the aroma of the crispy pork lard adds even more depth to it.

You will be glad to know that Madam Chow does not use MSG at her stall.

The mee kia were softer than al dente but fortunately not soggy.

While it seem like a novelty idea to serve bak chor mee in a claypot, it is not without flaws; the residual heat may keep the food warm for a longer period but it continues to cook the noodle and dumpling, rendering them softer than desired.

I was given this coupon which is valid for a discounted cup of barley drink from #01-03 or sugar cane juice from #01-08.

Despite being a victim of the current situation herself, it is benevolent of her to want to provide an affordable meal to those who need it and even extending a helping hand to her fellow hawkers along the way.

Such compassion is priceless in this challenging time where everyone is completely engrossed with their own struggles.

As they say, not all heroes wear capes and Madam Chow is the hero(ine) we all need.

阿公肉脞麵,singapore,1 kadayanallur street,food review,ah gong minced pork noodle,claypot bak chor mee,minced pork noodle,maxwell food centre,bak chor mee,

AH GONG MINCED PORK NOODLE 阿公肉脞麵

Maxwell Food Centre
1 Kadayanallur Street

#01-02
Singapore 069184

Business Hours

Mon - Sat: 10.30am - 3pm

Closed: Sun

Google Map: https://goo.gl/maps/X963t3Na4edmDQEz6

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singapore,food,review,blk 335 smith street,poh,preserved veg hor fun,chye poh hor fun,chinatown complex market & food centre,

When I was at Empress Road Market & Food Centre three years ago, I had wanted to try the stall named POH, which serves the Teochew-style chye poh hor fun (preserved radish hor fun).

Alas, each of the four trips that I made to the food centre would only end in disappointment as the stall was perpetually closed. I later learned that the stall has ceased operations.

Fast forward to a few days back, I was at Chinatown Complex Market & Food Centre when I spotted a new stall along the same row as Chef Sham.

Somehow, the uncanny resemblance of the stall - from the menu to its name, reminded me very much of the old "POH"from Empress Road Market & Food Centre.

As it turns out, it is really them! POH has returned!

But because they are still new at their current location, you cannot find them on Google yet at this point of writing. I have already made a submission so by the time you read this, they should have gone live now.

I ordered the chye poh hor ($6) which is basically a Teochew-style dry hor fun stir-fry with prawns, eggs and of course, chye poh (preserved radish). At first glance, the dish was not that visually appealing to me and truth be told, I was a little disappointed with the quantity given.

However, the quality delivered in terms of taste more than makes up for it. As I had a mouthful of the kway teow, the unmistakable fragrance of wok hei caught me off guard.

What impressed me is that the dish is not greasy at all. Furthermore, it is not the least too salty. What I tasted are the eggy fragrance from the egg, some savoriness from the chye poh, the unexpected burst of flavors from the crispy pork lard and probably some fish sauce to bring out the flavors.

And that dollop of sambal served separately on a saucer is full of umami-ness which further accentuates the flavors of the dish.

singapore,preserved veg hor fun,chinatown complex market & food centre,review,poh,blk 335 smith street,chye poh hor fun,food,

My only gripe is with the temperature of the prawns which felt a little colder than the kway teow. Apart from that, the prawns taste fresh with a crunchy bite yet subtle with prawny sweetness as opposed to being heavily marinade with pepper.

This dish is more commonly found in Teochew restaurants rather than in a hawker setting.

You know the stall is competent when they only serve one dish. You can have the chye poh hor with either prawns or oysters which is available in only one size.

It is extremely good news for fans of POH that they have decided to return to business. I am glad that I am finally able to have a taste of the special Teochew dish which you must try at least once.

POH

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-11
Singapore 058956

Business Hours

Thu - Tue: 10am - 7pm

Closed: Wed

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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singapore,food,review,maxwell food centre,1 kadayanallur street,basil pork,thai food,pad kra pao,tom yum,som tum mamuang,green mango salad,

I am exploring Maxwell Food Centre this week and after walking through the rows of food stalls several times, I still could not make up my mind as I am bored with having the usual local fare.

Eventually, I narrowed down my choice to a stall named Sisaket Thai Food. Well, Thai cuisine sounds good to me as I have been yearning for something more exotic lately to arouse my already dormant taste buds.

A search online revealed that the stall is started by a Thai national, Ms Viparat Saibua who owns two other locations at Telok Blangah and Bukit Merah.

As I stood in front of the stall studying the menu, I was impressed to hear a staff (or perhaps it is lao ban niang herself) conversing in fluent Mandarin with a customer.

I ordered the basil chicken with rice ($5) and topped up $2.50 for a green mango salad and a bowl of tom yum soup which is pretty worthwhile.

I actually preferred pork but there are only chicken and beef options. In fact, there are no signs of any pork dishes on the menu. I am not particularly sure if the stall is Muslim-friendly but I did not notice any Halal certification.

Cooked upon order, it did not take long for my order to be ready.

When the staff brought out my order of basil chicken with rice from the kitchen, the size of the plate made my jaw drop.

I thought it would be just a regular sized plate, but this one is huge, which is a striking contrast to what I had envisioned in my mind.

To give you some perspective, the length of the plate is the width of the tray it sits on.

The serving of basil chicken is pretty generous. Stir fried with long beans and aromatics such as shallots, garlic, chili and basil, the dish was infused with a irresistible wok hei.

Mix some of that delicious gravy with the rice and it is sure to whet your appetite.

The larger-than-average portion had me bursting at the seams towards the end of lunch.

I had expected the green mango salad to come in a very small serving but on the contrary, it looked like a full portion instead.

The refreshingly crunchy shredded green mango were tossed in a dressing of lime juice and fish sauce. The mingling of sweet, sour, spicy, and salty notes hits the spot for me.

When I had tom yum soup in Thailand, I recalled it was so spicy that I sweat buckets and had to gulp litres of iced water to appease my burning lips.

The tom yum soup here is so much tamer that I do not even need a sip of water. It is still spicy though, just not as insanely spicy as what I had in Thailand. The spice level have just enough kick without me breaking into a sweat.

If you are up to the challenge, perhaps you can request to have your soup "more spicy"?

My only gripe is that other than a wedge of tomato, there are no other ingredients in the soup - no prawn, no sotong, no fish slice.

I have seen reviews commenting that the food served here is not authentic enough. I guess there are factors contributing to this; the stall might be unable to get certain key ingredients that are only available in Thailand and, they might have toned down the taste to suit our local palette but either way, that is not to say the food here is any less delish.

All in all, I find the menu at Sisaket Thai Food value for money and the food not too bad. I am already making mental notes to come back for their pineapple fried rice and to have a proper bowl of tom yum soup with ingredients next!

The stall can whip up an impressive array of twenty seven dishes!

Seafood/Tom Yum Fried Rice ($5)
Basil Chicken/Beef with rice ($5/$6.50)
Thai Style Fried Vermicelli ($5)
Phad Thai ($5)
Pineapple Fried Rice ($5)
Black Olive Fried Rice ($5)
Tom Yum Soup with rice/noodle ($6)
Phad See Ew Spicy Fried Kway Teow ($5)
Green Curry Chicken ($6/$7)
Thai Mango Salad ($5)
Minced Chicken/Prawn Omelette ($5/$6)
Signature Fried Spring Roll ($5)
Thai Fish Cake ($5)
Issan Fried Chicken ($8)
Bo Style Seafood Mama ($15)
Old Town Recipe Fried Seabass ($19)
Tom Yum Mor Fai ($15)
Curry Phanaeng Chicken/Beef ($10/$12)
Sweet & Sour Fish/Chicken ($10)
Spicy Yellow Ginger Chicken ($10)
Thai Style Chicken with Cashew Nut ($10)
Belachan Fried Rice ($5.50)
Chili Kang Kong ($6)
Baby Kailan with Oyster Sauce ($6)
Basil Leaf Chicken $6
Stir Fry Chicken/Beef with Oyster Sauce ($6/$7)
Authentic Fry Mixed Vegetable ($8)

Click the photo above to expand the menu.

SISAKET THAI FOOD

Maxwell Food Centre
1 Kadayanallur Street

#01-85
Singapore 069184

Business Hours

Mon - Sun: 9am - 8pm

Google Map: https://goo.gl/maps/VzkBSMaKM6KLEok78

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singapore,food review,chinatown complex market & food centre,蓮藕排骨湯,yan ji steamed pot rice,blk 335 smith street,豉汁蒸排骨盅仔飯,lotus root pork ribs soup,颜记盅仔饭小厨,

I am not entirely sure if Yan Ji Steamed Pot Rice at Chinatown Complex Market & Food Centre is a new stall but I do not recall seeing it during my previous visits to the food centre (or maybe I was just not paying enough attention).

I tried searching online but could not find anything about it so, I took the liberty to submit the stall's information to Google. I am now awaiting for their approval (Okay, it has gone 'live' now).

The stall is located at the yellow section where the cluster of stalls serving Chinese soups are congregated.

Yan Ji serves steamed pot rice, or what we normally called 盅仔飯.

Their steamed pot rice menu is as follows:

Black Soya Sauce Pork Ribs Steamed Pot Rice (豉汁蒸排骨盅仔飯)
Sausage with Mushroom Chicken Steamed Pot Rice (臘腸香菇滑雞盅仔飯)
Salted Fish Minced Pork Steamed Pot Rice (鹹魚肉餅盅仔飯)
Salted Egg Minced Pork Steamed Pot Rice (鹹蛋肉餅盅仔飯)
Salted Vege Minced Pork Steamed Pot Rice (梅菜肉餅盅仔飯)

I could not make up my mind which to order as they all seemed so good in the photos. In the end, I decided to have the first item - black soya sauce pork ribs.

There is actually the choice to top up $2 for a side dish with purchase of every steamed pot rice.

These are the options that you can add on for just $2:

Hot Soup (老火湯)
Oyster Veg (蠔油青菜)
Steamed Egg (蒸水蛋)
Chicken Floss/Pepper Salted Dried Tofu (雞松/椒鹽炸豆腐)
Chicken Floss/Pepper Salted Dried Eggplant (雞松/椒鹽炸茄子)
Peanut & Braised Egg (花生鹵蛋)
Peanut & Braised Tofu (花生鹵豆乾)
Black Pepper & Dried Tofu (黑胡椒炸豆乾)

I opt for a hot, steaming bowl of lotus root pork ribs soup.

When my steamed pot rice was taken out from the steamer, I confess that I was a tad disappointed as the rice did not fill to the brim as shown in the photo. #照骗

Also, at one glance, the pork ribs were more bones than meat.

However, looks can be deceiving. Although the rice is just slightly more than half-filled, the portion is quite filling, as the pot is deeper than it seems.

As for the pork ribs, the tiny morsel of meat clinging to the bone was tender and easy to tear off. Moreover, there were more pieces underneath hence, what it lacked in, was actually made up in numbers.

Taste wise, the pork ribs were delectable and most of that appetizing marinade had collected at the bottom of the pot, rendering the rice equally delightful.

I am not sure if my bowl of add-on soup is any different from the ala carte $3.80 version but I have to say, for $2, the portion is pretty generous with lots of spare ribs and slices of lotus roots.

Taste wise, it is as comforting as Cantonese soups can get.

My only gripe is that it turns cold fast. It would be good if it is also served in a steamed pot which can retain heat better.

These are the daily stewed soups at $3.80 (inclusive of a bowl of rice):

Lotus Root Pork Ribs Soup (蓮藕排骨湯)
Winter Melon Pork Ribs Soup (冬瓜排骨湯)
Cucumber Pork Ribs Soup (老黃瓜排骨湯)
ABC Meat Pork Ribs Soup (ABC排骨湯)
Bak Kut Teh Pork Ribs Soup (肉骨茶)
Mixed Pork Ribs Soup (六味排骨湯)

Apart from the above-mentioned steamed pot rice and soups, the stall also serve the following dishes.

These are the signature dishes ($6) on the signboard:

Pig Trotter (鹵元蹄)
Herbal Chicken Drumstick (藥材雞腿)
Braised Chicken Leg (鹵鳳爪)

Tze char-style rice dishes ($4.50 - $5) are also available:

Sweet & Sour Pork Rice (咕嚕肉飯)
Pork Ribs Rice (排骨王飯)
Black Pepper Beef Rice (黑胡椒牛肉飯)
Spring Onion Sliced Fish Rice (薑蔥魚片飯)
Bitter Gourd Pork Ribs Rice (涼瓜排骨飯)
Spring Onion Beef Rice (薑蔥牛肉飯)
Black Pepper Pork Chop Rice (黑胡椒豬扒飯)
Vege with Rice (什錦燴飯)
Black Pepper Chicken Chop Rice (黑胡椒炸雞扒飯)
Black Pepper Fish Fillet Rice (黑胡椒炸魚扒飯)

Personally, I find Yan Ji's food not too bad with its affordable pricing and satisfying portions.

Do support our local hawkers.

YAN JI STEAMED POT RICE 颜记盅仔饭小厨

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-025
Singapore 058956

Business Hours

TBA

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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singapore,smoked duck,chinatown complex market & food centre,pasta,blk 335 smith street,chinatown omelette chef,food review,spaghetti,mushroom sauce,牛车水蛋师傅

Uncle Francis Lai and Auntie Doreen are the happy faces behind Omelette Chef at Chinatown Complex Market & Food Centre.

The husband and wife team used to operate a Cantonese soup stall named Grand Stewed Herbal Soup (豪华滋补炖汤) however, as age catches on, decided to switch to selling something that is easier on their backs while also leaving them more time with family.

As the name implies, their current specialty is omelette which you can have with your choice of topping such as Hawaiian ham, diced chicken, smoked duck, cheese, prawn, mushroom and pork sausage.

More flavors like chicken satay, chicken floss and otah are later added to the menu.

Apart from the omelette, you also have a choice of either Japanese rice or pasta drizzled with mushroom sauce and a side of corn and lettuce.

Reasonably priced at $5 for all the different sets, it seems like a complete meal in itself with protein, carbohydrates and fiber all accounted for!

I opt for the smoked duck omelette as I thought it is the most value for money option among all the others.

Pink and tender, I particularly liked the thin layer of fat that melts in the mouth and the lingering smoky flavor which reminded me of bacon.

There are five different sauces on the counter: chili sauce, ketchup, mayo, Thai pesto and lemon mayo.

I picked the lemon mayo to drizzle over the omelette and I like it for its citrusy zest.

The omelette, containing bits of diced tomato, onion slices and spring onion is cooked to just the right doneness.

You can watch Uncle Francis cooking the omelette in full view behind the glass panel, flipping the egg every so often before folding it in half when it is done.

His dedication to his craft is to be applauded.

In fact, we have Auntie Doreen to thank for, for taking care of everything else such as taking orders, collecting payment, putting the rest of the ingredients together (including the plating) so uncle could pay full concentration on the omelette.

I was undecided between having the rice or pasta as they both looked so good with the mushroom sauce.

I eventually picked the pasta as I found out that these are freshly made noodles.

Lightly savory yet not too heavy on flavors, the mushroom sauce is a breath of fresh air from the usual Carbonara and tomato-based sauce.

My only gripe is that both the pasta and mushroom sauce are cold to the touch. I am not sure if pasta is meant to be served cold but I would appreciate it to be lukewarm at least?

Something that I will not touch with a ten foot pole is frozen vegetables as I dislike the off-putting frozen smell associated with it.

The corn used here however, did not come with the frozen smell.

Although I have my doubts, the natural corn sweetness seems to convince me otherwise.

So, yes. I believe fresh corn is used here otherwise, I would not have like it enough to finish every kernel.

To give credit where credit is due, the colors of the golden corn nestled within the green lettuce adds bonus points for the visual department.

If you think about it, each component of the dish is very simple and common yet when you put them together, it becomes something unique which you cannot find elsewhere.

CHINATOWN OMELETTE CHEF 牛车水蛋师傅

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-136
Singapore 058956

Business Hours

Mon - Sat: 11am - 8pm

Closed: Sun

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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Run Ji Cooked Food has been at Chinatown Complex Market & Food Centre for a very long time. Based on its name alone, it is not quite telling what the stall sells.

They serve braised duck rice here which I have always been wanting to try however, I would always end up having "the usuals" out of habit whenever I visit the food centre.

This review is made up of the experiences from two visits. During the first one, I ordered a plate of braised duck rice ($4) and added on pig's skin ($1) but right after taking ONE photo, my camera ran out of juice.

I visited the stall again, a week later just before the lunch crowd descend upon the food centre.

I made the same order of braised duck rice with pig's skin. Both visits, the lady running the stall checked if I wanted the duck breast or duck thigh of which I requested for the latter.

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My order included braised duck meat and pig's skin served with rice, on a disposable Styrofoam plate. Take note that the stall does not serve soup on the side.

Both times, I was impressed by the generous serving of duck meat and pig's skin which I truly find value for money.

However, the duck meat from the first visit was meatier while those from the second visit were more bones than meat.

The duck meat here is served bone-in by default. During the first visit, I overheard the customer before me requesting to debone his order which the lady in the stall obliged without a word. I did not want to trouble her so I just took it as it is.

Not sure if it has anything to do with regards to the part of the duck I chose, the duck meat is moist and tender. As for the pig's skin, it is supple but still firm to the bite.

When having rice served on plates such as duck rice, chicken rice, char siew and roasted pork rice or even economical rice, I am more inclined to using the fork and spoon.

Only when the rice is served in rice bowls will I use chopsticks. Unfortunately, the stall provided disposable plastic spoons and chopsticks on the counter.

Plastic cutlery are not very helpful when it comes to dealing with bones so I ended up using my bare hands instead.

This may look like your typical garlic chili but it is not as spicy and leans more on the tangy side. The sour notes from the addition of vinegar is addictively appetizing!

During the first visit, the stall had run out of cooked rice so she ran to a neighboring stall with a big bowl to borrow some.

The rice from the second visit was a little mushy but somehow, I find it comforting to have with the braising sauce and chili sauce mixed in.

Run Ji's braised duck rice brought me back to a particular day of my childhood when we visited Mum's elder brother at his kampung along old Choa Chu Kang Road where Keat Hong Camp now stands.

The scene of Mum and I sitting on the swing under the shade of the big tree outside the family provision store is vividly fresh on my mind. As we swing gently in momentum, Mum fed me a delicious lunch of braised duck rice cooked by my uncle.

Although that is the one and only time I had my uncle's duck rice, I recall the flavor of the braise right down to the texture of the rice is strikingly familiar to Run Ji's.

From my observations, Run Ji Cooked Food does not have much footfall. The queue is usually not more than three persons deep. It does not even have much media presence. I wonder why?

But one thing I do know, is that it has found a fan in me and it will be included as one of "the usuals" for me from now on.

RUN JI COOKED FOOD 润记熟食

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-140
Singapore 058956

Business Hours

TBA

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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亨记鸡饭,heng ji chicken rice,singapore,food review,chinatown complex market & food centre,blk 335 smith street,hawker centre,

What I really looked forward to the most while growing up during the early 1980s, was my family's occasional weekend trip to Chinatown.

What it meant, was that Dad has received his paycheck and we are in for a treat as we would head to Chinatown Complex Market & Food Centre for dinner at Heng Ji Chicken Rice.

Dining out was a luxury for us then as Singapore was in a state of recession at that point of time. Dad was fortunate to have kept his job but he worked such long hours that sometimes, I do not get to see him for days especially when he have to work OT through the nights and for that pittance of a salary, money was never enough.

As such, I truly appreciate the times when we could actually sit down as a family to have a meal together.

Facebook memories recently reminded me that my last visit there was some 10 years ago.

To be honest, we stopped patronizing Heng Ji for a period of time due to the discovery of Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle which is the "new kid on the block" then.

I remember walking past Liao Fan one day, completely mesmerized by the beautiful soy-glazed birds hanging on the racks. Compared to the paler looking ones at Heng Ji, Liao Fan's chickens looked like a million dollars.

But, we too have stopped going to Liao Fan (now rebranded as Hawker Chan) after they received the prestigious tyre award. The queue was already bad enough during their pre-award days. Needless to say, it got worst after that.

We have since found a new darling where a whole bird costs only $12 (now $15 due to the chicken crisis).

Even though I have not gone to them for a while, Heng Ji still have a special place in my heart due to the early childhood memories associated with them.

I found out from the news that the owners had recently retired. As their own children expressed no interest in taking over, they had handed the business over to a pair of Malaysian cousins (unrelated to them).

I decided to go down for one last hurrah and hopefully I am not too late.

On the day of my visit, neither of the cousins were there. I know because according to media reports, both of them are females aged 26 and 30 years old.

However, it was a younger man and an elderly uncle inside the stall. It took me some time to recognize that the older man is the actual owner of Heng Ji.

The cousins are probably undergoing training with him which explains what he is doing there.

I ordered a chicken thigh rice ($4.70) and surprisingly, it was served on a proper plate instead of a disposable plate like before.

After picking my sauces, I found a table nearby to enjoy my meal.

The chicken is still how I remember it to be. Well, it had to since the uncle is still running the show there. The real test for the cousins only come when the uncle let go of the reigns.

What makes Heng Ji different is the use of broken grains which give their rice its unique mouthfeel. I admit that I am not a big fan of the rice used but hey, it is what makes Heng Ji, Heng Ji.

Should they decide to switch over to using some other rice one day, then it is just not the good old Heng Ji anymore.

With new management come new changes - in this case, sauces! While the poached chicken did not stray far from the original taste, I noticed that the chili sauce is not what it used to be.

As far as I could remember, Heng Ji's chili sauce has never been the garlic chili type used by regular chicken rice stalls. Theirs is sweeter and of a deeper shade of red, almost like the color of blood. You can compare the chili sauce in the photo on top to this photo from 10 years ago.

As for the ginger dip, it remains the same - savory and super runny.

Regrettably, there are also some price adjustments.

Up till April 2021, a plate of chicken rice here starts from $2.50 while a whole chicken costs $20. Now, it is $3.70 and $27 respectively.

Inflation is a dirty word although I would not deny the possibility of the recent chicken ban from Malaysia as the main cause.

And one more thing: Heng Ji who used to open for business from 3pm has now carried forward their opening time to 11.30am. That is also part of the reason why we did not patronize them as we go to Chinatown in the mornings now.

This is the photo from ten years ago that turned up in my Facebook memories.

The lady here is Madam Lin En Ai, beloved wife of the uncle mentioned above which makes her the second generation owner of Heng Ji. I have been told by the adults since a long time ago that she is a Cantonese opera singer.

Ever since my parents started bringing me there to eat their chicken rice as a wee little boy, she has always been a permanent fixture at the stall, chopping away that I recognize no one else but her.

She is like the poster girl of Heng Ji. In fact, I did not even know who her husband is. When I first saw the uncle today, I thought that he is a new hire by the cousins. It is only when I browsed through the old photos of Heng Ji and saw him appearing in most of them that I realized who he is.

When it comes to Heng Ji's pak cham gai (white cut chicken), people either love it or hate it.

Those who cannot appreciate Heng Ji's Cantonese-styled poached chicken may have unknowingly compared it to the more common Hainanese chicken.

I would be damned if you ask me to differentiate the two but I think the nuanced differences lies in their cooking methods.

For those who like it, there is still time to have a taste of uncle's old school chicken rice before the cousins completely take over. As for whether they could carry on the legacy and propel Heng Ji towards the next forty years, only time can tell.

HENG JI CHICKEN RICE 亨记鸡饭

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-131
Singapore 058956

Business Hours

Tue - Sun: 11.30am till sold out

Closed: Mon

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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singapore,利記熟食,chap cai png,food review,chinatown complex market & food centre,economical rice,mixed rice,cai fan,hawker centre,blk 335 smith street,li ji cooked food,

While lunching at Chinatown Complex Market & Food Centre a couple of months back, a stall named Li Ji Cooked Food caught my attention.

The stall has yet to open for the day but a queue has already formed in front of it. Interestingly, the people in the line are mainly the retirees.

If a stall has the unwavering support of so many elderlies, then there must be something worth checking out here.

So, here I am, in the queue today, to find out what these people are standing in line for. I learned from the auntie behind me that it is a economical rice (chap chye png) stall serving Cantonese-style dishes.

Although stalls offering Teochew muey are a dime a dozen, it did not strike me till now that there are actually dialect-specified economical rice stalls around (in this case, a Cantonese one).

The queue stretched all the way to Chang Ji Gourmet on the opposite side. Despite the long line, it cleared quite fast due to the efficiency of the staff inside.

Compared to a regular economical rice stall, options here are rather limited as the stall is not that big to begin with.

I picked the dishes which visually appealed to me the most - braised mushrooms, steamed egg custard and pork with salted fish for $3.50. But wait, there is even complimentary soup of the day - snow fungus soup!

My bowl of soup come with snow fungus, carrots and even longans.

The Cantonese loved their soups and what better way to capture their hearts with one?

The umami flavor of Chinese mushrooms are irresistible to me.

Although the ones here are on the smaller side, they are like a breath of fresh air, compared to Mum's that come with dried oysters, fatt choy and red dates.

I think the mushrooms here are braised simply in oyster sauce. Without the interference from other ingredients, the natural flavor of the mushroom is allowed to shine through.

Less is more, I believe.

The steamed triple-egg custard is so light and cottony soft, it glides down my throat without much effort.

I like how the steamed egg is subtly flavored by the salted egg and its own eggy fragrance while the century egg provided some texture.

This is rather well executed and I strongly recommend getting this if it is available.

Just like the previous dish, the taste profile of this pork with salted fish came mainly from the salted fish. However, it is well balanced without being too salty.

I could not tell which cut of pork is being used here as they are in rather small pieces and therefore, unrecognisable.

This dish is appetizing and pairs so good with rice.

I realized that they use the salt quite sparingly in their dishes (at least the ones I ordered). Despite being light on the palate, that does not make them any less scrumptious.

And judging by the daily queue, it is evident that Li Ji is doing something right.

This stall is definitely worth a visit!

LI JI COOKED FOOD 利記熟食

Chinatown Complex Market & Food Centre
Blk 335 Smith Street

#02-139
Singapore 058956

Business Hours

Sun - Fri: 11.30am - 2pm

Closed: Sat

Google Map: https://goo.gl/maps/nPQj41kK9tjVvXZi9

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