A change in Old Airport Rd Food Ctr. The cold crabby is meaty & the roe is super creamy. Price is good. They oso hv cold prawns, oysters & BBQ crabs.
The gravy was SUPER tasty!! It's soooo good that I will eat a 2nd bowl without hesitation!! Everything was fresh! Super worthy 👍
If you've tried and fallen in love with the coconut ice cream served in husks when you visited Thailand and miss it desperately, don't despair – you can now get it at Pong! Get their bestseller – Coconut Gelato and Sorbet ($5.50) with toppings like corn, red ruby and nata de coco in a flesh-filled coconut husk, served with a cup of fresh coconut juice. Their coconut gelato is smooth, creamy and dairy-free, and their sorbets made from fresh fruits complement the gelato well. It might not be as good as the one you get at Chatuchak, but it makes for a perfect pick-me-up on a warm day.
A healthier take on honeycomb soft serve, Beegurt serves up creamy froyo with raw honeycomb imported from New Zealand. It's slightly more balanced compared to honeycomb soft serves because of the tartness of the yoghurt, which goes exceedingly well with the honeycomb. At $6.80, the Beegurt Special comes with honeycomb and a choice of two toppings ranging from caramelised biscuits to granola and fresh fruit, and is finished with a drizzle of honey.
Why the ikura, lobster and champagne were absolutely necessary, i will never know. Neither will i ever resist.
This is my late paternal grandmother's favourite restaurant. Over the years, we'd celebrated her birthdays here several times, dutifully following the restaurant when it moved locations.
When you step through the entrance, you'll notice the place is filled with families. More often than not, three generations or more can be seen happily feasting on classic Teochew specialties together. One of these is their famous cold steamed crab which unfortunately, wasn't part of our order during my most recent trip here (so there's no pic of it - sorry).
Instead, we opted to have other well-known dishes like the "signature sambal crayfish" (its thick gravy is well-balanced and not too spicy), stir-fried spinach, braised sea cucumber with tofu, "hae chor" (crispy deep-fried prawn roll), fish maw soup and braised duck with "tau kwa" amongst others. All of which went down very well with our entire table of diners. Needless to say, dessert had to be the all-time favourite "orh nee" - that hot sweet paste made from mashed yam and sweet potato with ginkgo nuts thrown in. Their rendition was light and smooth, without the overwhelming oiliness that's present in a few others.
