Chinese

Thick black bean sauce tossed with thin flat rice noodles, is simple but very delicious. The wok-hei could be tasted through the heavy sauce, which is great (after all it's always about that wok action). Chye Sim were chopped in small pieces added that nice crunch to the other smooth and soft bite, and those prawns are decently big enough and succulent. Not bad :)

Am usually not a fan of cod fish but this won me over tonight. Now I am looking forward to the next cod fish!

One of my favorite dish of the night. Tender and flavorful! Yums!

A hidden gem in the Balestier area, this spot is a favourite of those who know it. This upscale environment is great for celebrations, as it retains standard zi char prices. A must-try dish here is their Fragrant Fish Roe Fried Rice, a generous amount of crunchy, flavorful tobiko in every bite of fluffy rice. Finish off with their famous French Toast, a nice way to end a zi char meal.

Awesomely crispy skin & melt in your mouth meat, it's well marinated and doesn't have that annoying porky 'smell', a definite must try

I'm sure I can't be the only person who has dug into a bowl of slippery wantons in hot and spicy sauce, a classic dish at several Chinese restaurants, and wondered why don't they serve it with noodles. Well, this was the first time I came across my thought fleshed out into reality.
Served with a small bowl of soup, the hefty portion of "la mian", "chye sim" and five large, juicy dumplings is sure to placate most growling bellies. I only wish there was more of the spicy, black vinegar-laced sauce to drown the noodles and wantons in.

Aeons ago, on my first day of work at my second ad agency, I discovered colleagues who were as mad about food as myself. Now, do note this was during the time when dinosaurs roamed the earth and food apps like Burpple didn't exist. So, encountering like-minded people was a godsend. It became the norm that whenever we did not have a deadline to rush for, we would pile into the car of the one guy who drove (thank you Steven Chin!) and go hunting all over Singapore for a kickass lunch. Our united passion for great hawker food led me--via the most ardent of meat-lovers in the group--to the terrifically tender "ter kah" (or pig trotters) at "Han Jia Bak Kut Teh Pork Leg" at the East Coast Lagoon hawker centre.
In those days, this venue was nothing like the stylishly designed, resort-inspired structure you presently see. Instead, we sat under flat zinc roofs in the midday heat, sweating profusely as we snuffled in the deliciousness of wobbly fat, gelatinous tendon and the token lean meat - the result of hours and hours of intense braising. In between me coming up for air from all that porky perfection, I remember catching snatches of conversation about the hawker using pork legs imported from Germany, which probably explains their massive size. Not that I had any trouble polishing off a whole one by myself back then or even now.
After my recent visit a couple of weeks ago, I can vouch the "ter kah" here is as phenomenally fall-apart-tender as I've always known it to be. Thus reinforcing its top-of-the-list position for my choice of epic indulgences. Just be prepared to leave with your mouth a little gummy. 😝 #hawkerpedia

Signature fried promfret with homemade chili, sedap.