This dish doesn’t need much of an introduction... and you can just tell from this picture why it’s a popular dish on pretty much every other table. I love the chilli they added to the sauce, and the tofu is Super soft and silky. The prawns give that extra juicy crunchy texture to make it such a satisfying dish.
Not sure about the origin of the name, but it’s my standard carbs order when I come here. I love the small quail eggs that comes with the dish and it goes well with pretty much any of the dishes you’ve ordered.
Use whatever you prefer to order it, but just make sure you do. The star is actually not the shellfish itself but the broth! The spicy, packs the wine flavour and I love drenching the birthday noodles in it for the extra shiok factor!
Always been satisfied with Karu’s fish head curry when I’ve had the pleasure of trying it and today was the first time I actually dined in. I think they used a red snapper head and the meat was soft, tender and perfectly cooked. I could do with a bit more of a punch from the curry, but it’s good enough for the price you pay!
Trust me, regardless of what you order here, chicken 65 can fit right in perfectly:
Fish head curry? Add Chicken 65...
Chicken Briyani? Add Chicken 65...
Teh Halia only? ADD CHICKEN 65!!!
It’s the perfect popcorn chicken that KFC never thought about. Love the fried curry leaves that gives it that extra fragrance... you can’t go wrong with Chicken 65!
Was recommended about this place by a colleague that had a friend who claims this stall is better than the Michelin Tai Hwa stall nearby. For me they are very different styles and I did enjoy this bowl as a whole, but I’m still a fan for Tai Hwa.
Expect a long wait if you didn’t get here early, and there ain’t many stalls that are opened around here unless you go across the road to the main hawker area (which I did and got some rojak & chicken wings for appetisers).
Minutes before delivering your steamboat full of the fish type you chose, a cart pulls up to offer you rice and some side dishes like tau pok, mui chai, eggs, and duck wings. But soon after the star of the show arrives in its blazing glory with flames shooting out from the top. The soup base is great as it gets its flavour from the dried fish, yam and fish pieces that were added. I went with “batang” for the fish type and there was quite a lot of fish as the steamboat is surprisingly deep. We paid about $40 for 3 people with rice and 2 side dishes, and it’s pretty decent value for a great steamboat!
There’s a reason why this stall consistently has a long queue in front of it. The char siew is Super tender and make sure you ask for a mixture of the fatty & lean bits to compare cause they are both great. The Siew yoke is nicely roasted with a crispy crackle...
Definitely one of the top HCK I’ve had! Super flavourful and juicy with every bite. The crust gives such a crunch of umami flavour from the shrimp paste and they don’t hold back on it as well. Be sure to dip it into the chilli sauce to cut through all that richness!
Just look at that gloss over the bean sprouts! I love how generous they are with the bean sprouts because it gives this nice texture bite against the soft hor fun and flaky fish. Be sure to load up on some green and red chilli to go with every bite!
Something to order to go with your noodles, or you could add rice for an additional $0.50. The chilli sauce is the star here because of its Super sharp vinegary kick that cuts through the fatty pork. Mmmmmmm....
Tucked away in the corner Coffeeshop is this little stall selling Thai “wanton” noodles. Choose from either $4 or $5 (more noodles) if you’re feeling hungry. They let you add as much Pork lard, and as you can see I piled on a generous portion onto my bowl. Overall it tasted pretty good, so check it out if you are around the area!
