Jurong East (NS1/EW24)

With additional ingredients topping up the small pot of Bak Kut Teh, it sums up to $10. The Malaysian Style Herbal Bak Kut Teh was decently filled with Herby flavours. The soup has a bittersweet taste coupled with the subtle and not overpowering herbs. Ingredients in the claypot were well washed and they consist of the typical ingredients like sliced button mushrooms, mixed innards, pork, Yuba and vegetables. Like most Bak Kut Teh places, soup is refillable upon request.

We missed the vinegar style of Pork Trotter for the longest time! The dish was served bubbling-hot in the claypot and with a giant piece of ginger in the middle of the pot. The taste was to our liking and flavourful.

Dry Bak Kut Teh is one of their signature dishes too. A mixture of pig innards and meat with dried chilli, strips of cuttlefish as well as lady's fingers. Ingredients were aplenty and this dish goes very well with the bowls of plain white rice we have.

The sweet sauce coats the meat with some cuttlefish sticking onto it. The taste was delectable.

The Curry Rice will cost $6.90 per plate if we are taking ala carte, without the buddy meal. The meal was simple with a slab of Pork Cutlet chopped uniformly into sizes, a sunny side up egg and braised vegetables.

The curry rice was executed in the Hainanese Style way where rice was both drenched in curry sauce as well as black braised sauce. The pork chop was deep fried with rough biscuits crackers on its batter and maintained a good thickness. It looked a bit dry but they did go well with the generous amount of gravy given.

Yishun 925 Chicken Rice is known for its consistent quality and boneless chicken at a pocket-friendly rate.
The chicken meat is succulent and tender, drenched with fragrant soy sauce and sesame oil. Not many chicken rice stalls offer Achar (pickles) as one of the sides. I'm quite please that they have include these appetizing sides. No doubt that it's only a coffeeshop stall in neighbourhood places, I will emphasise that their quality and consistency can beat some of the commercialised chained chicken rice stalls hands down.

We had the Signature Halibut where the fish was battered and served with freshly sliced potato crips or premium skin-on fries. Their batter is light and even though it was deep-fried with a crispy exterior, the fish remains juicy and moist internally. The Halibut meat was sweet and I love the natural density of the meat.