SG

Thanks for bupplers Who posted about sun Lok’s new location. The last time I dined at their Jurong super bowl branch was more than 10 years back and haven’t been back because it was a little out of the way .

I am Glad that I have found my place to their new outlet at clementi this time.

Everything about this place makes you think you are dining in Hong Kong .

First and foremost the food was fabulous .
The porridge was silky and smooth ( and reminded me very much of crystal jade’s) while the wanton noodles came with 6 plump wantons hidden beneath a huge portion of springy noodles .

The home made char siew pao was soft and fluffy and filled with juicy char siew while the century egg and salted egg vegetables in broth was well prepared with a tasty broth .
It was very comforting to know that all the dim Sum items are hand made in house by the Chef.

For food quality this good , prices are reasonably affordable especially the noodle and porridge items .

The service was really warm and we were well hosted by an Aunty was Has been with the restaurant for 20 years. She made the dining experience really enjoyable - almost like we were dining at home .

And do check out the deco of the deli - very authentic Hk style .

So far this is my favorite prawn noodles stall.

Queue for almost ten minutes to satisfy my craving.

Seriously, it's worth the queue.

Check out Singapore's Favourite Prawn Noodles at 肥仔排骨虾面 on @burpple! http://www.burpple.com/f/V-mWoYvJ

#food #foodporn #yum #instafood #yummy #amazing #instagood #photooftheday #prawnnoodle #breakfast #fresh #tasty #delish #delicious #eating #foodpic #foodie #foodpics #eat #hungry #foodgasm #hot #foods #butter

The chili is what makes this bowl of wanton mee so good! It has the right amount of kick & taste to elevate the overall taste of the noodles. That said, the noodles were springy, while char siew & wantons were also not bad.

Having worked in various cafes and commercial kitchens, female hawker Gwen Teng gave that all up to be the successor of her father's popular char kway teow stall, which he has run for over 30 years. He's certainly left large shoes to fill, but the verdict so far is that her cooking is of the same high standards as her father's! Tastemaker Xing Wei Chua likes that the Char Kway Teow (from $3) here uses only flat rice noodles (no yellow noodles added), and that the taste is not overwhelmed by copious amounts of sauce. He finds the version here lighter, absorbing the flavours of fresh seafood like cockles and huge prawns, and it has a lovely wok hei to round up the flavours. On top of that, it comes generously loaded with bean sprouts, eggs, fish cake, lup cheong, chives and pork lard.
Avg Price: $5 per person
Photo by Burpple Tastemaker Xing Wei Chua

For just $4 (upsized), you get a lot of springy noodles and a reasonable dose of charsiew with 4 wantons.
Everything was perfectly executed and I couldn't ask for more in a simple, fuss-free bowl of comfortable goodness.

Nothing beats great company and good food - especially indulging in comforting eat-till-you-burst hotpots, the ultimate communal activity imho!

A brillant brillant idea, Wen Wen Big Prawn Mee manage to combine two local favourites that is prawn noodles and steamboat into a shiok-tastic upsized, upgraded version. Starting at $50 for 2 pax, the heavenly broth is filled with tons of seafood (prawn, clams and a WHOLE crab), fall-off-the-bone pork ribs, pig tails and intestines but of course you can request to have them replaced with more of your preferred item (not the crab ah). And the best part is that you can BRING YOUR OWN INGREDIENTS, a total customizable hotpot! Imagine shabu shabu meats, more seafood and all your favourite vegetables so we bought loads of enoki mushrooms as well as cabbage to soak up all that goodness. On top of that, there is unlimited serving of carbs (noodles/rice)~ YAS!

The flavourful stock which is the highlight of the entire experience is worth an entire paragraph dedicated to explain its yumminess. Enriched from all the ingredients, the robust broth is just spot on as you get the natural sweetness of the prawns with a boost from the ribs. Harmonized perfectly, it just gets better as it continues to boil and it is said to be enhanced with Pu-er tea. None of that MSG-induced thirst, the sweet, savoury soup also had a great depth of flavours. And a tip, if you still have space, is to finish things off with a refreshing cup of chilled barley two stalls down at Li Rong Coffee Stall.

You really can’t ask for more, so guuud (but please ask for more soup)! Do call ahead to reserve and prep your items beforehand. Psst there is a Fairprice nearby.

One of my favoritest wanton noodles stall because of the melty wantons (meat dumplings) against springy noodles. And most importantly, the special extra-fiery homemade chilli sauce.

Pretty crowded with a queue on a Saturday night while we nabbed some Meowth, Jigglypuff and a high CP Scyther along the way!! This is the place for the Herbal > Pepper fans (like me!!) I give them lots and lots of Razz Berries for adding baby corn in!! ☺️

328 Katong laksa.

Read more: https://www.misstamchiak.com/laksa-singapore/

The chili is what makes this bowl of wanton mee so good! It has the right amount of kick & taste to elevate the overall taste of the noodles. That said, the noodles were springy, while char siew & wantons were also not bad.

A place where many have come and conquered the stalls with their legendary & signature dishes. And this stall happens to be managed by a close and dear friend of mine! Having help her father out for a period of time, she's now running the show. I've tasted both her fathers and her cooking. And they both have the exact taste as to my memory. For sure if you're ever around do head down and support her! 😬
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It's been a while since I've posted anything due to some personal issues. I recently had an operation done and had been refrained from walking at all till today. And the first order was to definitely to have some comfort food and to enjoy myself. So I'll be slightly more active as time comes by and i do hope you'll support this ig page of mine. 🤙🏻🍻

How we Singaporeans like our pork.
The Char Siew and Siew Yoke way.
Greeted with a snaking queue of almost 20 people upon arrival, we were pleasantly surprised that it took only 10minutes till it was our turn. Both varieties of pork had a substantial amount of fat to meat ratio, and rendered fat at that, which contributed to its overall succulent juiciness.
Help yourself to their peppery cabbage soup on the side, free for all Roast Paradise’s customers.

9.6bucks/200g Char Siew
9.6bucks/200g Roasted Pork
#FTrecommends