Two kways, pork belly, tau pok, tau gua and egg for $8.40. Overall a very average tasting bowl, felt like I could get a similar standard at any random food court. The server looked at me in bewilderment when I asked if they had pig trotters which is strange because the best kway chap stalls actually sell that. This place is probably only popular due to its late opening hours and the lack of supper alternatives nearby. Doubt we will be back!
Previously ordered the dry ban mian but felt that the sauce was too sweet even though the noodle texture was great. This time, we ordered pork u-mian in soup ($4.30 + $1 extra minced meat) and meatball u-mian in soup ($5 + $1 extra sliced pork). Waiting time is usually about 30 mins at dinner time on weekends. The X-factor of this stall is the REALLY springy handmade noodles, which are cut on the spot using the machine. Soup and minced meat in both bowls were tasty too. Definitely one of the best (or even the best) soup ban mians!
Ordered claypot beancurd with seafood ($17.8++), braised pork belly with preserved vegetables ($16.8++), 3 egg spinach ($15.8++) and two bowls of plain congee ($2.8++ per bowl). Seafood was fresh, the pork dish was forgettable and the spinach's broth was unintense (as compared to paradise inn's). Plain congee was great though. A decent meal overall but I think one can definitely get a better bang for the buck elsewhere.
Decided to check this place out after trying the famous Zhong Guo La Mian XLB at Chinatown. Still not sure if they are related or not. I still prefer the Chinatown stall because I felt the 红油抄手 sauce here was a tad bit sweet and the wantons had a bit too much skin. However, the XLBs here are as good as the Chinatown stall's. Everything here is extremely affordable so definitely recommended!
Loved the skirt steak, Romesco sauce and whole wheat pasta. Didn't like the eggplant's marinade. Overall a healthy and tasty meal!
Decided to give this place a try since Kok Sen was closed. The fragrant chicken ($12, small) was not bad and fried in a sauce similar to that in 排骨王 (probably some hoisin sauce, curry leaves and chilli). Fragrant beancurd ($10, small) was not bad too, although I generally don't like ordering this type of beancurd dishes with deep fried tofu, minced pork and chai por as I think it's relatively easy to do. Seafood horfun ($5, small) was normal. Overall an average meal, and I don't think I would specially make a trip back to this place when there are better options nearby.
Tasty bowl of BCM. Portion was bigger and cheaper than the one-Michelin star Hill Street Tai Hwa (where a medium bowl goes for $8). However, overall, I think Tai Hwa still edges this place out in terms of taste of ingredients and the chilli/vinegar proportion. Still a great bowl - would eat again!
One of the recommended dishes of this zichar place, the claypot mee tai mak (medium, $8) had a great wok hei taste. It was a pity that the noodles were overdone and slightly mushy. Also, we felt that they could have been more generous with the prawns in the dish (a medium portion elsewhere usually has more than 3 prawns). The sambal kangkong (small, $7) was tasty and was a huge serving. However, the fried fish slices with ginger and onion (small, $10) was a disappointment. We could tell that the fish slices were not piping hot, which either meant that they weren't very well fried or that they were pre-boiled and then tossed in hot gravy. Do give that a miss!
Soup was decent, quantity of pork was fair. Otherwise, nothing to write home about! Probably wouldn't pay $20 for this again.
Would usually have the salmon poke whenever I'm here, but decided to try something different today. Did not regret! The star of the show, the smoked chicken leg confit, was crispy on the outside and yet juicy on the inside. Portion was ok, bordering on the small side. Would order again :)
One of my go-to dry YTFs. Very affordable - only $4.80 for 7 pieces + bee hoon. Love the fried ngoh hiang and the meat paste in certain pieces, although I was disappointed that they ran out of brinjal by the time I reached there at 7pm. The chilli sauce packs a punch too!
A hearty dish with wok-hei. Ingredients were decent. This was a dry rendition of the white bee hoon (fried with lard). Worth a try!
