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The humble minced pork is one of the most common and yet grossly underrated ingredients in Chinese cuisine. Paired with other ingredients, it has a subtly sweet and rich flavour from the pork fat.

Roughly minced pork with pieces of salted fish is steamed in a metal plate. It reminds me of a hand smashed burger patty with a good firm bite but yet remains juicy. The salted fish adds to a savoury and umami laden touch to this dish. I am not too sure but I thought there was a touch fermented beancurd or prawn paste in the dish as well but that may be the salted fish at work!

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For a "balanced" diet, I highly recommend their fried bitter gourd with sliced fish.

The bitter gourd is crunchy and subtly sweet. Lightly battered sliced fish belly is added and the dish is finished with a fermented black bean sauce.

I like that you can taste the distinct flavours of each ingredient - the bitter sweetness of the bitter gourd, the rich creamy fish belly and the savoury fermented black bean. Yet, the flavours are well balanced and meld harmoniously.

For someone who hates bitter gourd, I must say that this dish was surprisingly good!

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Hong Kong Style Kitchen (ๆธฏๅผๅฐ็‚’) is a stall in the Toa Payoh Lorong 4 market run by a Hong Kong Cantonese couple serving da pai dang style dishes.

There is no menu per se but the stall helpfully lists some of their signature dishes on the signboard. They ran out of their signature steamed fish that night so we tried their sweet & sour fish. For slightly over $20, you get an entire deep fried grouper fish. The fish skin was shattering crisp and we were surprised to find the fish meat moist, flaky and steamy hot. The sweet and sour sauce also also well balanced and excellent with both the fish and over rice.

We definitely enjoyed the meal and have been back several times since! The food is always great and affordable.


A rare zichar stall that sells both types of Hokkien mee. Also two types of chilli lol. As you can tell from the wetness it's typical of zichar dishes. So-so lor.

Salted Egg Pork Ribs ๅ’ธ่›‹ๆŽ’้ชจ (S$12)
Sambal KangKong ้ฉฌๆฅ้ฃŽๅ…‰ (S$8)
Sliced Fish Bitter Gourd Soup ้ฑผ็‰‡่‹ฆ็“œๆฑค (S$6)

Rice (S$1/ plate)

๐—ช๐—ผ๐—ธ ๐— ๐—ฎ๐˜€๐˜๐—ฒ๐—ฟ ไธ€ๅ“้”…โ€™๐˜€ mission is to serve up authentic and premium zichars dishes all while keeping the price point affordable. We were treated to a feast of their signature dishes and were especially impressed by their ๐Ÿฅ“ ๐—ฃ๐—ผ๐—ฟ๐—ธ ๐—•๐—ฒ๐—น๐—น๐˜† ๐˜„๐—ถ๐˜๐—ต ๐—ฅ๐—ฒ๐—ฑ ๐—•๐—ฒ๐—ฎ๐—ป๐—ฐ๐˜‚๐—ฟ๐—ฑ ($๐Ÿญ๐Ÿด). On first look, it seemed rather dry but it was actually soft, flavourful and the fermented red beancurd flavours really shined through.

Good things come in pairs and we also liked their ๐——๐˜‚๐—ฎ๐—น ๐—ฆ๐˜๐˜†๐—น๐—ฒ ๐—ฃ๐—ฟ๐—ฎ๐˜„๐—ป ($๐Ÿฎ๐Ÿฒ) ๐Ÿค, which had chonky prawns coated with salted egg sauce and wasabi sauce. The sauces were rich and delicious and the batter wasnโ€™t soggy despite the sauce which we liked!

Wok masterโ€™s ๐——๐˜‚๐—ฎ๐—น ๐—™๐—น๐—ฎ๐˜ƒ๐—ผ๐˜‚๐—ฟ ๐—ž๐—ฎ๐—ถ๐—น๐—ฎ๐—ป ๐˜„๐—ถ๐˜๐—ต ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป ๐—™๐—น๐—ผ๐˜€๐˜€ ($๐Ÿฎ๐Ÿฒ) ๐Ÿฅฌ played on the textures of deep fried kailan leaves and stir fried kailan stems and was a crowd favourite.

Their ๐Ÿฅ˜ ๐—ฆ๐—ถ๐—ด๐—ป๐—ฎ๐˜๐˜‚๐—ฟ๐—ฒ ๐—–๐˜‚๐—ฟ๐—ฟ๐˜† ๐—™๐—ถ๐˜€๐—ต ๐—›๐—ฒ๐—ฎ๐—ฑ ($๐Ÿฏ๐Ÿฎ) was served in a claypot filled to the brim with half a fish head and a generous amount of fried beancurd puffs, eggplants, ladyโ€™s fingers and long beans. The curry gravy was so flavourful and not too spicy, you would definitely want to drench a bowl of rice with it. ๐Ÿคค๐Ÿ›

(S: $16, M: $24) Pork spare ribs coated with wok master special honey sambal sauce was an interesting sweet-spicy combination, but we werenโ€™t the biggest fans of it.