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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.
Finally the clean-tasting ðĶðēðŪðģðžðžðą ðĶðžðð― was revitalising.
The ððŪðŋðđðķð° ððŪðŊðŊðŪðīðē and ðð ðĨðžðŧðī ððīðī were solid additions to the meal.
Those who prefer rice can opt for the ðĶðŪðđððēðą ððīðī ððĩðķð°ðļðēðŧ ðððŊðēð ððķððĩ ðĨðķð°ðē. The glorious golden gravy enhanced the flavours of the tender chicken.
Equally sublime was the ððŋð ððŋðķðēðą ððžðŋ ðððŧ åđēæēģ, which packed a stronger smokey aroma that was seductively scrumptious.
The ððžðŋ ðððŧ ððķððĩ ððŋðŪðð æŧčæēģ is a must order. The wok hei-infused flat rice noodles swimming in a viscous, eggy gravy were exceptional.