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Atas Hawker

Atas Hawker

Food thats supposed to be in a hawker or is in a hawker but priced above normal
Wuu Yyiizzhhoouu
Wuu Yyiizzhhoouu
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The texture of the egg noodles is similar to Sarawak Jia Xiang Kolo Mee. It's springy, supple and well cooked. I poked around my friends' bowls and they were all the same consistency. My only complaint for the noodles is that it's not served piping hot. Could be the manner the noodles are cooked to ensure this consistency though.

The wonton bowl comes with torched char siew pork belly which was a tad disappointing for me. While it's well flavoured, I would have preferred the pork belly to be softer. The boiled wontons were normal.

On every table there is a flask of soup which you will pour for yourself with the bowls provided. They definitely spent some effort concocting this soup, and this is exactly what will bring me back to Seng's Wonton Noodles next time.

Read more about Seng’s Noodle Bar here: https://littlemissramen.wordpress.com/2017/08/26/wonton-sengs-noodle-bar-amoy-street/

Disappointing. Limp and lifeless and something that you can achieve easily at home. Luckily the tremendous kaya saved the day. Thick and slightly sticky, it was sweet enough to cover the taste of the French toast

At first I'm just like u can make this at home lol but the combination was very impressive with the slight saltiness of the butter perfectly complementing the sugar. Not sure if u can achieve it at home but theirs is definitely worth it

Would have preferred more kaya but yakuns rendition is alrd pretty solid with that thin crispy bread

Rmb to stir before you drink lol the sweetened milk settles and it wouldn't be sweet enough if you don't

Absolutely blown away by this dessert. Tau huay's texture was on point, it just disintegrates in your mouth but holds its shape well if you don't touch it. The coconut flavour also comes through brilliantly. The honey ice cream has such an amazing honey taste. Every component is great on its own. Really difficult to reconstruct people's childhood, put a modern twist on it so subtly but surely and execute everything well. The salted butter cookie crumble provided a refreshing texture. This for me is deserving of being served in a Michelin establishment if not for 2 minor issues: tapioca balls have a honey note which is a repetition, and the strong flavours of the other elements end up overpowering the coconut tau huay(and there isn't really a easy resolution to this problem since the coconut flavour is already there on its own)

Overall fantastic dish and this level of thought into a dish is simply unbelievable. Starting to love the idea of this place, when they execute crowd favourites perfectly but instead of revolutionising it, they just put a small spin on it to make it theirs

Redolent of kway chap when the dish was brought over, probably because of the braised peanuts. I prefer braised peanuts to be really soft to the point of being mushy, but this one had bite.

Visually this just seems like elevated hawker food and taste wise they certainly delivered as well. Look at the colour on the kurobuta charsiew. Really crispy exterior but it loses its crisp quickly so don't wait. The fat to meat ratio is also excellent with more fat than meat which results in the luxurious mouth feel worth saving cheat day for.

The low temp pork belly was also a stunner, being well marinated to the core and very tender as well. Slightly crispy on the outside but could have been crispier imo. The mustard was interesting but it's better on the side so that people can choose how much they want

Overall solid option for lunch and very value for money

Tbh not sure if they usually have service charge since I was told I'm given a discount and paying only the gst

anyway the pandan filling's texture was smooth but I would have preferred it softer. Like maybe average this texture and panna cotta, that would have been perfect. But the killer was the cream; it's so good to have the pandan filling with the whipped cream omg. Maybe pandan just naturally goes with cream idk. Otherwise I didn't think it was much of a stunner tho it's definitely solid

Didn't think the dao jiao crust went well with the cod actually, with its slight bitterness and funkiness since cod is fairly delicate. The vermicelli was also quite weird even tho it was sour to go with the fish. I almost didn't want to finish the vermicelli lol. But the cod was so perfectly cooked the flesh was bouncy and flaky, it would be a winner on its own. Rather unfortunate that the beautifully cooked cod is surrounded by other elements

No gst but u can give tips and the service was V nice haha maybe cos they not that busy

There's a diner deal on chope so u get a main and a dessert for 19.9++ which is super worth it cos usually their mains cos about 20 on its own

Was actually the first customer to use the deal and they haven't really sorted the deal out yet esp on the chope platform so there might be complications

Durian pengat itself was decent but there's this bitter heatiness which I didn't really like. However the coconut ice cream was of superb quality if only slightly hard. It was incredibly milky and paired with the shaved gula melaka, it was absolutely astounding. They could serve the ice cream with the shaved gula melaka on its own(wait I think they do it in the chendol parfait alrd lol). However the durian just completely overpowers with dainty coconut ice cream.

Well I guess I finally understand why people go crazy over Char. And without having to travel or buy a minimum of 300g or sth like that? Anyways the sticky sauce was really savoury and sweet and it just coats the rice and ur mouth with an intoxicating char. And true to its name, the sauce and the charsiew were just on the border of burnt, being slightly bitter. There were some nicely crispy bits, but I expected the whole surface to be crisped up(could have been because it was late alrd and the charsiew has been sitting out). Otherwise just a really comforting bowl of charsiew done well. Kind of brings to mind Stephen chow's movie when he made the perfect bowl of charsiew rice

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