Chinese PRIDE FUCK YEA

The noodles was made fresh, pulled and handmade to order. Where can you get freshness like this? Maybe at a high end establishment or from a affordable hawker/Chef that takes pride in his/her culinary skills and food. Each noodle has a slight difference in thickness which was part of the charm of it being handmade.
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Chewy and springy, the noodles are perfect. The sauce however, wasn’t as robust and fragrant as I’ve hoped for. The price is slightly more expensive than the others but the noodles made the trek to Chinatown worth it.

With pictures of tourists and celebrities holding the pulled noodles with the chef, adorning the walls of this establishment and truth be told, scepticism creeped in. Is it a tourist trap? Or a well advertised place? Ironically there were only a couple of people patronising the place when I visited.
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The prices are reasonable and could give the nearby popular 中国拉面小笼包 Zhong Guo La Mian Xiao Long Bao at Chinatown Complex & a huge chain like Ding Tai Fung a run for their money. The skin on their steamed dumplings are thin and the filling substantial, unfortunately the soup wasn’t as robust as the former places I’ve mentioned.

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Do not expect the usual Yong Tau Foo you’ve had, this, this is much lighter. Funny how it’s what you expect when you see the shops interior which is unspoiled by time, it somehow slows down. It’s a place where your parents and grandparents will reminisce about.
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The fish broth was light with a touch of sweetness, most of the items here are pretty much standard. The handmade fishball and fish paste have a rough texture and excellent consistency. The best thing here was no doubt the fried beancurd skin and their accompanying chili and sweet sauce.
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #AmpangNiangTouFu #安邦酿豆腐 #YongTauFoo #YTF #TouFu #supportlocal #fishball #beancurdskin

Crispy yet juicy without it being too greasy. It fairs well in the flavour department as well; salty, a little herby and the spices used doesn’t overpower the natural taste of the duck. 🤤
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Famed for their Black Pepper and Chili Crab, Long Beach Seafood has much more delicacy to offer other than seafood and this is just one of many.
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Though the batang fish isn’t the freshest of quality, the flesh was firm and sweet.
The prawns does not have the ‘powdery’ texture that inferior prawns have but the irony was that it’s the minced pork patty which left the most impact due to the seasoning (the sesame oil was quite prominent) and c’mon it’s a freaking fatty minced pork patty. 🥢
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The soup on the other hand was rich, savoury and cloudy without the use of milk. Honestly speaking, it wasn’t blow your mind amazing but a solid bowl of seafood soup. 🔖
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When you hear that curry is on the menu, what’s the first thing that comes to your mind, spicy and rich I guess. However there’s no curry powder and no chili in this. Only pure herbs and spices hand pounded and grind to a smooth paste. 🤤
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The end result was a ‘curry’ that’s light, easy on the palate and surprisingly a tad sweet. It’s almost ‘fruity’ and one of the most unique curry dish I’ve had and it’s hard to forget. A bowl of rice and a humongous appetite is all you need. 🔖
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Eating well, on the other hand, is about submission. It’s about giving up all vestiges of control, about entrusting your fate entirely to someone else. 🏵
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It’s about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath. It’s about shutting down the radar and letting good things happen. Let it happen to you. It happened to me at with this meal and this stir fried jumbo prawns with Chinese rose wine is just sublime. 🤤
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A meal that wouldn’t happened if not for @that_dex & @veronicaphua and of course the wonderful diners from @burpple.
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What makes it uniquely Thai is the damn addictive and iconic must add to your noodles to make it as slut-shaming as those Siam Tiu Ladies are the Fish Sauce and Deep Fried Pork Lard (have no shame fam, add as sinfully as possible because the diet can wait) 🔖
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The noodles have a nice bite to it, add the chilli powder for a real fiery kick that will remind you the next day on your throne but it’s worth the pleasurising painfulness.
Their pig’s leg rice (💵S$5/S$7) looks pretty awesome which warrants a revisit soon.
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ACAMASEATS & GTK💮: Bacon... how can one live without bacon, that is something I’d never understand. The aroma taunts you even before you order it, smoky barbecued streaky bacon wrapped with enoki mushrooms that’s delicious and full of umami. 🤤
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No matter how much hope we have lost in the world, never give up because we still have bacon. Years ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, little Hope and no Job. Please God Please, at least let us keep Kevin Bacon. 🔖
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Way way better, once upon a time it holds the crown of being one of the best Salted egg dishes in town. However recent times have seen the standards plunged and the price increased. 🏵
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It’s still a good alternative for a relatively reliable and affordable Zhi Char in town in which the Salted egg Pork Ribs barely scratch the surface of being able to satisfy the salted egg yolk cravings. Sigh, the good old days... 🔖
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The taste of the gravy taste a little like the iconic chilli crab to me, this is the kind of food I’d crave in the monsoon season.🤤
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A must order whenever one visits Kok Sen, almost every table has a plate of it and if you ever see that in any Zhi Char place, even though you don’t know what it is just order it. 🔖
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All the pieces of the Yong Tau Foo are homemade and stuffed with generous amount of fish paste. 🤤
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Drenched in a thick gooey sauce that’s both savoury and sweet with a touch of spiciness, pair it with a bowl of rice - that’s a perfect comfort food for the rainy season. 🔖
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