One of my favourite comfort foods.
I love a good plate of soya sauce chicken noodles and the original Chew Kee Eating House delivers.
The chicken (half chicken for about S$12) was well marinated in the sweet and slightly herbal soya sauce. Both the kway teow and the mee had great textures and consistencies.
This stall (which looks pretty dilapidated) has been plating up chicken noodles for over sixty years, and my dad has been patronising this stall for over forty years.
Just a few shophouses down the road, is the more modern looking Chiew Kee Noodle House, which was opened up by the brother. (oooh family drama.) People have been up in arms about which is better. When I walked by Chiew Kee though, there was a fragrant aroma emanating from the stall. I've yet to try the Chiew Kee so I can't decide which camp I'm in.
Do you know which is better?
Tastes as wonderful as it looks.
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SautΓ©ed scallop on Japanese somen noodles with 64-degree Celsius sous vide egg yolk in bonito-kombu broth topped with violet tuille. Sounds like a mouthful but this petite dish hit the spot. The scallop was perfectly cooked but what garnered my interest was the bright pink broth. The umami from the bonito kombu combi makes the smooth cool somen irresistible. Definitely a refreshing way to start a meal!
Everybody knows about the infamous Katong laksa wars but we still stick by our favourite, 328 Katong Laksa ($5/7). The brand has won numerous awards and achievements including beating Gordon Ramsay at the Hawker Heroes showdown two years ago. If laksa wasn't packed with calories, we would be indulging bowl after bowl.
Their light curry broth made with coconut milk really makes the difference. Add a dollop of their signature chili and that seals the deal.
328 Katong Laksa has five outlets all over Singapore and one in Sarawak, Malaysia.
With many Easties aggressively defending their indomitable food fare, I just had to try their raving wanton mee (S$4.50/5.50) from Eng's.
This was my first visit to Eng's Noodle House. I'm quite the laggard, I know and regrettably so. (I wish I had visited sooner!) In terms of char siew and boiled wantons, they're normal. What does it for me though is the springy and slightly thicker noodles, together with the zhap, are absolutely slurp-worthy and great to chomp on.
However, what separates this place from the rest is the reputable extra spicy chilli sauce. I had disregard all safety and regular bowel movements so that I could satisfy my tastebuds with its sheer spiciness. One should add lard and chopped green chilli for utter perfection.
Fei Fei Wanton Mee is strangely familiar to what I used to eat in primary school days. Small old-school dumplings that burst with that pork flavour. Thankfully, the noodles were great when I had them as they were springy and had a nice bite.
What I loved were the fried wantons that came with a sweet sauce. THOSE THINGS ARE ADDICTIVE.
Even though it's a served with a soup-spoonful of chilli, I found the gravy bland as well as the soup which was quite a pity and brought down the whole dish a notch.
Still good but it's smaller now.
One of the better beef hor fun dishes in Singapore. The consistency of the gravy is perfect and the intensity of the pepper is just there. Also important, the wok hei is what differentiates it from other restaurants.
My only gripe would be the portion. For $22, this could barely feed four persons. It felt like a portion that was meant for two. Next time, try ordering individually.
The famous herbal mee sua from the east!
There are many variations of the herbal soupy dish. The most popular version would be the one with kidneys and livers. Unfortunately, I'm not a fan of either so I opted for pork slices.
The cze char restaurant offers a generous amount of pork slices to ensure that each bite has a chomp of lean and tender pork. Just like Japanese ramen, you will slurp every drop of soup from your bowl. Overall quite shiok! Best part? Opened daily from 5pm all the way till 4am.
#supper #hawkerpedia
CARB-E DIEM! Seize the carbs! ππ
To celebrate Penang Culture's fifth anniversary, the first halal certified restaurant of its kind has introduced new renditions of classic Penang favourites to its menu.
My favourites were the noodle dishes: Penang Lobster & Scallop Noodles (S$16.95++), Salmon Assam Laksa (S$11.95++) and Premium Crab Meat & Salted Egg Fried Kway Teow (pictured, S$15.95++).
The Penangite head chef with his twenty years of mastery has perfected the wok hei in this dish. The kway teow has been fried with garlic, beansprouts and a tinge of homemade sambal followed by copious amounts of prawns, squid, fish cake and cockles. He then modified the recipe by adding mashed salted egg (the ιΉΉθ kind, not salted egg yolk!), then shreds of mud crab meat and finally topping it off with salted egg crumbs.
I'm already missing this dish as I type this. You may enjoy the new menu at its other outlets in JEM or Century Square Mall.
This was an invited tasting. Huge thanks to Alex of Sixth Sense PR for the wonderful hospitality and of course, @burpple!
A dish that would throw you off any diet. The fried horfun or as the restaurant calls it, ζε ζ²³η², is an absolute spectacle. With the runny egg yolk stirred into a plate of wok hei-ed noodles with Chinese sausage, lard, prawns, beansprouts and more, you're definitely in for a yummy treat.
Keng Eng Kee Seafood is one of our top places for cze char. They have a huge range of delicious and delectable items such as salted egg yolk crab, chili crab coffee ribs and many more at affordable prices. Our advice would be to make a reservation or go early!
In Queensway Shopping Centre and choosing which stall to satisfy your laksa craving?
I prefer 328 Katong Laksa to Janggut Laksa ($4/5/6) for two reasons. Janggut's broth is less rich and milky. Also, 328's chili paste packs more punch.
However, the "Original Katong Laksa" stall offers delights such as curry chicken and chicken cutlet rice that are favourites among students, young and old, studying nearby.
While browsing the stalls at Alexandra Village Food Centre, you would notice many people digging into claypots of laksa.
#NoChoice but I had to try it. There was a queue but it was short, thanks to the short cycle time.
The claypot helps to retain the heat which ensures that each spoonful is piping hot. Even though I ordered the large portion (S $3.5/M $4.5/L $5.5), I was disappointed with the evident lack of ingredients. Its saving grace was the spicy gravy which had great flavour without being thick and viscous like other laksas at the nearby Queensway Shopping Centre and Katong.
Sad that Tiong Bahru Market is temporarily closed and can't get your lor mee fix? Fret not!
There's still one of my favourite lor mee stalls in Lavender. The gravy is of the perfect thick viscosity but what makes this so good is the fried fish! The fried fish retains its crisp texture despite floating in the gravy. I wiped out this $5 bowl of lor mee clean!
