Zi Charrrrrrrrr~

Not only does White Restaurant serve a tasty white beehoon, but they also have a string of delicious dishes that you should not miss. No doubt the salted egg sotong took quite some time to be prepared, the taste was worth the wait. Uncommonly cut into strips, each piece was luxuriously coated with the thick, grainy salted egg sauce. With some curry leaves and chili padi, this dish is undeniably addictive.

Thank you @burpple for the invitation and @whiterestaurant for having us!

The signature meat and seafood rolls that they have always been popular for. Stuffed with meat, prawns and water chestnut, these little rolls are not just crispy but crunchy too. Did I forget to mention that they are freshly handmade in their central kitchen to ensure consistency? Recommended to dip in the sweet chilli sauce.

Thank you @burpple for the invitation and @whiterestaurant for having us!

Hot favourite homemade fried beancurd, something you could spot on almost every table. From the crispy batter, to the inner yellow filling made using beancurd and fish paste, nothing fell short of a yummy standard. Pretty unique in taste with an additional dimension of subtle fishiness, and a soft mushy texture. Don’t forget the punchy creamy mayonnaise dip for an extra hit of flavour!

Thank you @burpple for the invitation and @whiterestaurant for having us!

I have never been a fan of dishes with bitter gourd. But that aside, the jacket fish came in chunks, easily manageable, stir-fried in a fermented black bean sauce accordance to the founder’s wife’s recipe. A characteristic dish in Chinese cooking with a hint of sweetness, in addition to the sauciness. A small amount of black bean sauce goes a long way, hence the lingering savoriness.

Thank you @burpple for the invitation and @whiterestaurant for having us!

Non-spicy diners could just go with their ever-popular original white beehoon. Rich chicken flavour and bountiful amount of seafood that enhances the sweetness, there’s no reason to not enjoy the beehoon soaked in such a magical broth. Personally, as I have reviewed before, the eggy flavour and egg clumps served as a personal touch for me, because it reminded me of my mum’s egg porridge which I grew up eating.

Thank you @burpple for the invitation and @whitebeehoonrestaurant for having us!

Could Mala just be the next upcoming trend?

Launched during the National Day period and now the Mala White Beehoon by @whitebeehoonrestaurant is back till the end of the year, exclusively at the Suntec City outlet!

I highly welcome this twist to the original white beehoon, cooked using the same thick chicken broth with an additional infusion of their in-house Mala recipe. Fret not, as it is not as intimidating as you might think. Despite the addition of peppercorns and chili flakes, it is probably still slightly less spicy than even the mildest spicy level, 小辣, of the usual Mala Xiang Guo. What delighted me the most was the right balance of spiciness and numbness.

Thank you @burpple for the invitation and @whitebeehoonrestaurant for having us!

If you are dining in a group, this massive signature salt baked whole seabass is one good dish for sharing. Baked in salt to highlight the freshness and sweetness of the fish itself, you will be surprised by the myriad of herbs hidden within its stomach as it gets cut opened. It’s a clever way to infuse some green, herbaceous flavour to complement the freshness of the fish. Don’t forget the Thai-style dipping sauce to go with the fish, as it further accentuates the overall sweetness, a little tangy spiciness and some unami-ness from the fish sauce.

It came as a surprise that being a dim sum place, Mongkok Dim Sum serves quite a tasty beef hor fun. Tossed in a starchy, peppery thick gravy, I could already smell the strong wok hei coming from the hor fun that was stir fried prior to the drenching of gravy. In addition, the tender beef slices were rather large in size which was a bonus. Probably one of the dishes you mustn’t miss here.

Can’t decide between salted egg or curry? Why not have both! This mini wok stall at Westgate’s Food Republic is not your usual zi char stall. On their extensive menu, there are interesting dishes like this salted egg curry chicken rice and chicken cutlet hor fun.

The deep-fried chicken chunks had texture like those of a sweet and sour pork dish, especially the crispy batter. Portion was quite worthwhile for the price. I am not too sure if I like the salted egg and curry combination because the ratio was imbalanced, with the earthiness and slickness of the curry overpowering the salted egg sauce. In fact, there wasn’t much salted egg sauce, just a slight hint. No chili padi, no curry leaves which I define as the 2 most essential ingredients in a salted egg dish. But the good thing was that it wasn’t jelak. Every rice dish also comes with a fried egg and a bowl of vegetable soup.

The chili was surprisingly good; the taste of hae bi hiam was evident in the sambal. Good to dip the chicken chunks in!

One-week old JB 101 (by the same team behind the outlet at Bukit Batok)!at Sparkle, Science Park 2 has been attracting large crowds from the first day of operation. Waiting time for queuing to order till getting the food served on an average is about 30-40 minutes. The lunch and dinner menus are slightly different, with the dinner menu being more extensive. There are promotions going on, such as upgrading to a set that gets you free flow ice cream.

Portions were generally reasonable but taste wise was mediocre. I was expecting a wok hei to come along in the dish, but disappointingly there was barely any. There’s also nothing special about the ingredients with usual ones like pork slices, fishcake slices, some pork lard and egg. The only thing that I really like is that the beehoon is moist and well soaked in the gravy. However, more egg could be added into the gravy. The signature lala white beehoon was somewhat similar, except that the gravy base itself was already spicy with the added chili padi.

A supposed gem in Far East Plaza, thus the high expectation prior to visiting, but I am not gonna lie that it turned out to be a disappointment for me instead.

The portion was reasonable and I liked how the batter was crispy and not too oily. But the pieces of meat were thin, and unfulfilling. There was a hollow feeling with each bite instead. The salted egg gravy too was disappointing, as it was too watery and diluted, lacking volume and depth. I could understand if a salted egg sauce isn't too creamy because sometimes creaminess of this strong flavour can lead to jelak-ness, but it shouldn't be diluted. The salted egg gravy could have been more intense.

But they were generous in curry leaves, a first I have seen in this dish with so many curry leaves. Perhaps some chili padi could be added to spice up a lil.

This dish wasn't on the menu but my friend had a craving and they were more than willing to change the original salt and pepper squid to salted egg squid for us. It's interesting to note that while it seems that the salted egg trend is slowly fading locally, it's still a hot thing in the region.

Very subtle salted egg flavor was my first impression of this. It's not the creamy salted egg taste that one would expect which sometimes might get too jelak, but for this it was more of a touch of the flavour coating the deep fried batter. I personally would prefer it to be slightly stronger, though in this case felt less sinful.