Chinese

Chinese

Featuring One Punggol Hawker Centre, Song Fa Kway Chap, Food Junction (Rivervale Mall), Kok Kee Wonton Noodle (Punggol), Gm Food Center @198 Punggol Field, Davis Prawn Court (Kovan 209 Market & Food Centre)
The Commoners
The Commoners

Typical clear tasty Teochew broth with tinge of fried sole fish powder, Dong Cai that adds flavour to the fresh slices of Batang Fish ($6.50 with rice). Savoury at healthy level. Queue moves fast during lunch crowd (about 10 minutes on a Tuesday noon). Worth the try!

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Took us about 40minutes to queue for this bowl of Minced Pork Noodle Dry $4. No soup if you ordered your noodles dry so we ordered another bowl of Mixed Meat Soup $5. A tad too peppery for the rich broth though the noodles was filled with thick slices of pork, tender pork liver and crispy deep-fried sole fish. For more punch, one can add more vinegar. Will be back to try their Tonkotsu broth Minced Meat Noodles next round.

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Used to be Cai Fan stall, owner switched to Prawn Noodles end last year. The under-rated prawn noodles $4.80 soaked in umami chilli, slices of fresh cut prawns, pork slice, Lala and bean sprouts sent a pleasant sensory to your taste bud. Will come back again.

The Claypot Bak Kut Teh ($13 for 2 pax) comes with pork ribs, stomach, pork ball, tau kee, tau pok and enoki mushroom, soaked in a broth that has a pleasant herbal aroma. The ribs are tender and fell off the bones easily. The broth is tasty and rich in flavour, making every mouthful enjoyable. One of the better Bak Kut Teh you can find in Punggol.

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Same tasty old school wanton noodles ($5) when they were at Lavendar. Brings back the nostalgic taste with their springy egg noodles and characteristic chilli and wanton. Queue moved fast even though there was a long queue around noon. Satisfying.

We ordered Yam Rice with Duck $5.60, Kway Chap Set for 2 at $11.50 and pig trotter $8. Duck meat and pig trotter were flavourful and tender with the yam rice quite fragrant. The offal does not have any pungent taste either while the Tau Kwa soaked in braised sauce adds to one's palate. Overall was a pleasant experience.

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Dim Sum were alright though from ex-Shangri La Restaurant Chef. Two that stand out were the Crispy Shrimp Cheong Fun $6 which adds a new twist to traditional Cheong Fun. However, the batter at one of the edge was a bit bitter from deep frying else overall the Cheong Fun was interesting. Another was the Steam Prawn Siew Mai $4.50 which was tender and juicy. Fried Fish Congee $4.50 was a fine comfort food with the fried fish slice adding flavour to the silky smooth texture.

Ordered 1 whole tender chicken rice ($32), Deep Fried Prawn Roll ($11), Sambal Kang Kong ($9) and Deep Fried Bean Curd ($8). Liked the Deep Fried Prawn Roll, with chunky water chestnut and prawns. One of the best we have tried so far! Sambal Kang Kong was delectable too. The chilli was oomph! Chicken was tender and the grated garlic plus chilli further accentuate the taste. Will visit again to try other dishes.

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