plenty of mushroom talks led to this wok bra... (1526/4232)

Plenty of mushroom talks led to this wok-braised comfort.

Love biting into beancurd sheets that are first deep-fried then braised in superior gravy along with satisfyingly meaty shiitake, subtly chewy shimeiji and superbly crunchy nai bai. So much love. Ok, that's all.

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Jackson Sim

Level 10 Burppler · 4232 Reviews

Mar 25, 2016

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Kimly Zi Char 金味煮炒 (Yishun Avenue 11)

418 Yishun Avenue 11, Singapore

It's a whole new world after you've discovered the joys of crispy Marmite pork ribs.

The rice says, "Drown me in your gravy for I want all of that curry lovin'."

All vegetables should be wok-fried with XO sauce, I decree.

We all (sometimes) balk at the idea 💡 of fusion food but here's an exemplar I don't mind eating every day 🌞: Marmite pork ribs 💥.

Who, like me, orders yam ring just so we could eat the crispy yam slices?

Of house-made tofu, shiitake mushroom and broccoli.

Crunchy batons of celery and medley of baby corn, red pepper, carrot flower, sliced shiitake and crescents of button mushroom, all wok-fried with tender chunks of chicken leg — tender because they've been marinated with corn flour, a typical style of most zi char — and oyster sauce, and finished with a sprinkle of baked cashew nuts.

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