Famous for their Chee Cheong Fun from Anson Town, they also offer delicious curry chicken mee, Ipoh Horfun and black sauce char siew noodles.
Particularly enjoyed their CCF which more chewy yet soft and tasted more substantial than our local version. Whether with pig skin, curry or just their specialty CCF with Chai Po, it tasted good especially with their special sauces.
And before leaving, make sure to pack a few of their Heong Peng or Lao Po Peng because they were also very yummy.

Alexandra zi char favourite Keng Eng Kee Seafood has opened a new outlet in Pandan Gardens (not to be confused with Pandan Valley), a 20-minute bus ride from Jurong East MRT Station and just a stone's throw away from Pandan Reservoir. You must not miss favourites like the Moonlight Hor Fun (from $6) and Coffee Pork Ribs (from $15), and the younger members of the family might even want to try some zi char inspired cafe grub — think Salted Egg Yolk Crab Spaghetti ($15) with deep-fried soft shell crab and creamy salted egg yolk sauce. Another new item meat lovers of the family will enjoy is the KEK Beef Wrap ($20) — pan-fried ribeye steak wrapped in fresh lettuce, topped with garlic, anchovies, pickles and sambal chilli.
Avg price: $14 per person

Apart from the highly raved bara chirashi don, Sushiro serves up several other sashimi dons and rice bowls. The rice bowls are filled with normal rice instead of sushi rice. This Glazed Duck with Onsen Egg is one of them! The slices of glazed duck were tender, smokey and tasty. Breaking into the onsen egg had the yolk flow all over the bed of warm rice. This had my friend licking the bowl clean!

This Hokkien rendition features a thicker, sweeter braising liquid. The moist and tender duck is first laid above cucumbers, then topped with boiled beansprouts and braised peanuts. The super gao sauce is then generously ladled over. I love how juicy and soft the duck was, and ohmylord those peanuts ❤️ as good as the sauce was, I felt that it got a tad jelak after awhile.

A good old school styled wanton mee with well mixed egg noodle, tasty wanton and char siew. The soup is great too. Yummy yummy yum yum. Posted by Ah Leong San 2016 March 11

3 munchies: The pork belly was well-seasoned and packed with superb flavours; drizzled with natural jus to enhance the flavour of the pork. Served with gabelkraut (fermented cabbage) and roasted root vegetables, what also stood out for me was the light, spongy bread dumplings that were so delish! A tad pity that the crackling was far from crispy – it was so hard that the dinner knife couldn't even slice through the fatty skin after several attempts.