Welcome to Serangoon Gardens.

this is at Upp East Coast branch, which will be closing on 30 Nov

fish was v fresh! added chinese cabbage & potato slices (+$3 ea.) which made a satisfying meal for 2. Personally prefer TANYU in terms of taste, value and presentation, but soup here is more 麻 and location is more accessible!

Tracy’s Sarawak Kitchen offers a delightful Tomato Crispy Noodle for just $6.50, featuring succulent prawns, tender sliced char siu, and flavourful fish slices atop a generous portion of perfectly crispy noodles.
A satisfying and affordable choice for noodle lovers!

Prices are nett here. Chicken broth was used. Although it is less oily, it is not as flavourful as tonkotsu broth. The ramen tasted like ke kou mian. The rest of the ingredients are nice. Generous portion of black fungus. The char siu was lightly torched and is tender. The ramen egg was also on point. For the price point, i would say the ramen is ok but don't come to purposely try it.

The chocolate was quite rich but the muffin was so dense it got stuck in the mouth after a few bites.

Quite satisfying, especially the chicken wing and chilli, but the rice had no lemak.

To its credit it's huge. But it tasted too much of tomato.

the vvv sweet and friendly owner rec this and it was indeed good!! a lot of banchan was given too

loaded w ingredients!'

Because I decided to avoid meat this day. Sayur lodeh, leek, kangkong and long bean egg. On another day, I probably won't visit this stall, as I don't have good experiences with them.

All Bout Chicken was feted as one of top 3 fried chicken in Singapore by a food vlogger.

I finally got down to checking them out earlier this year. It was not hard to understand why as the batter is shattering crisp without being brittle and the meat was juicy and tender. This remained the case even though it was sitting in the car for nearly 30 minutes on the ride back home. I also love that their chicken is made to order and served piping hot.

My only complaint is that the chicken needs a little more seasoning. I know there are some who prefer the natural subtly sweet flavours of chicken meat but I am one of those who prefer a well seasoned fried chicken.

Yes, there is quite a wait for their fried chicken but it was definitely worth it. The wait is also made more bearable since the uncle helming the stall is chatty and friendly. So do come down and check out all bout chicken!

The 3rd-generation owner Jason Koh continues the tradition started by his grandfather in the 1940s, taking over from his father Koh Ah Soon in 2005 and giving up his career as a pilot.
.
Their stock is prepared with 15 herbs and spices, including light soy sauce, dark soy sauce, galangal, cinnamon, and blue ginger, stewed for over 2 hours. The pig offals are also painstakingly cleaned with water, salt, and white vinegar, resulting in a pleasant meal.
.
Each piece is clean-tasting and meticulously cut, tender and lean but not dry, carrying the herbal earthy salty savoury sweet flavours of the stock. This included the small intestines, large intestines, braised pork belly, braised pig's skin, and braised pig's stomach.
.
Accompanied by bouncy braised chicken egg with eggy salty sweet flavour, springy fish cake fried in pork lard with meaty savoury sweet flavour, and spongy dried tofu puffs with salty herbal earthy sweet flavour.
.
The wide flat kway teow / rice noodles are smooth and silky, gently picking up the warm soup / broth with its herbal salty savoury grainy sweet flavour. Lighter on the palate than elsewhere.
.
.
.
Kway Chap
Garden Street Kway Chap (Blanco Court Kway Chap)
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-21
.
More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html