The menu at this bustling Chinese eatery near Kallang MRT may baffle with their wackily-translated dish names, but nothing will stand between our Tastemakers and good food. The food here is excellent, value for money and boasts perfect vibes for a night of drinks and bites. Even if you've never been a fan of pig's ears, the Pig's Ear of Cucumber ($10), a refreshing salad tossed in a tangy sauce may change your mind, like it did with Tastemaker Ni Eats. Nurse a cold Lao Te beer while munching on the delightfully crisp Deep Fried Pork Intestines ($16) that are strongly seasoned with a good kick of spice and devoid of any 'porky' smell. Take your pick from their variety of perfectly seasoned barbecued skewers โ Tastemaker Wei Zhi Chiang loves the Bacon Volume Enoki Mushroom ($3, dish number 2017 in their abyss of a menu). Keep room for the Tomato ($1.50), which is in fact an eggplant grilled to a silky texture, peppered with chilli powder, and topped with chopped leeks. If you're here for a late dinner, consider the Wonton ($10), essentially a large bowl of chef-chosen ingredients like sausages, cabbage and beancurd skin, stir-fried ma la style. Yum!
Avg price: $15 per person
Photo by Burpple Tastemaker Wei Zhi Chiang
One of their more accurate Chi-Eng translations, this pig's ear salad was the perfect companion to all dem spices, mala and cumin coming out of the kitchen. ๐ ๐ฆ
Soft, with a nice crunch from the cartilage, it went great with the medley of cucumber, carrots and coriander. Brought together by the savoury, tangy sauce, it didn't last very long on our table.
Have never really been a huge fan of pig ears but this salad here changed it. Thin crunchy strips of pig ears tossed in a super addictive savoury sauce with cucumber and carrots. This also went really really well with another Ma La dish we had, perfect to cool down the tastebuds! Just in case you can't find it in their thick menu books, the dish number is 5012. #BurppleSGLateNight
At "Good Come Again", a North-Eastern Chinese eatery in Geylang, I ate pig ears prepared in a style I haven't had before.
Sliced into thin strips, the crunchy cartilage were tossed with julienned cucumber, some carrots and sesame seeds in a mildly spicy dressing to create a refreshing salad. It was a big hit with all of us.
