Just take a look at the thinness of the skin and you'll know why I posted and prefer this Bao stall above others. The hawker used slices of pork and not minced ones. Taste wise is great not too salty and really good old traditional Bao taste.
Handmade with limited quality everyday - they were down to the less few when we were there 😊
The Soon Kueh, Peng Kueh and the Ang Ku Kueh ($1 each) while the Ju Cai Kueh ($1.20) - reasonably priced and I absolutely love the think chewy slightly sticky skin.
My favourite will be the Soon Kueh with chunky crunchy fillings! Yums!
Not the prettiest plate by far but certainly one of the tastiest I've had in recent times. A glorious mess of pork cutlet, tender squid, cabbage and fried egg with sweet dark soya sauce sits atop a bed of rice. All of this is drenched in a fragrant, coconut-y curry sauce. The star of the dish is of course the crispy pork cutlet - a thin layer of expertly spiced deep-fried breading encasing juicy pork fillet within. Though I am loathe to use such a lazy suffix, this was aptly PORKALICIOUS. $5.70 for this lordly meal.
Most foreigners will throw them away but the Asian loves them.
They soft boiled chicken feet and remove the bones one by one. A lot of effort for just one feet. The crisp from the "jelly" was incredible and with the chicken soy sauce made it so.... 😍😍😍 Ming Kee Chicken Rice & Porridge 明记鸡饭粥
Blk 511 Bishan Street 13
#01- 522 Kim San Leng Food Centre
Singapore 570511
Opening Hours: Daily 10am to 930pm
Closed on alternate Tue
This place believes in not smashing their chicken so each slice is really thick yet succulent. Very different I reckon! Very "clean" tasting - not the usual oily stodgy chicken rice, but I suspect they load up on aromatics to make up for the lack of oil/fat. Oh, the queue...😖
The chef perfected his braising sauce over the years by adjusting the different ratio of the spices and herb. He skillfully used the Chinese herb like Angelica Sinensis, 当归 to improve the natural sweetness of the sauce rather than just adding sugar.
One of the reason why I love his soy sauce chicken was that his braising sauce had this fruitiness and flowery aroma. ☺️☺️☺️
Look at that glistening duck skin!
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Passed down from generation to generation, Nan Hwa Chong Fish Head Steamboat is still standing strong. Even after 80 odd years (it's been around since 1927!), it still draws crowds on the weekend. Plus, they still use charcoal for the steamboat. The broth is pleasantly sweet from the use of fresh fish. You can choose from promfet, song fish, snapper or grouper. For an extra kick of umami, they add fried sole, which also balances out the sweetness. If steamboat isn't enough, order zi char dishes like prawn rolls and jing du pork ribs to go along with your bowl of rice!
Love it to (crispy) bits
