Read more: https://thedeadcockroach.blogspot.com/2022/10/wang-wang-claypot-congee-blk-371-bukit.html?m=1

Smoked duck rice.

Read more: https://thedeadcockroach.blogspot.com/2022/10/shi-mei-hainanese-chicken-rice-smoked.html?m=1

Here, you can find the usual offerings of char siu (bbq pork), siu yuk (roasted pork) and siu gai (roasted chicken). Prices for a plate of rice with one type of roast start from $4.50, $5.50 for two types and $7.50 for all three.
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Do take note that they do not do roasted duck.
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From fatty to lean or in-between, you are welcome to request for your preferred cut of meat. I ordered a 半肥瘦 plate of char siu and siu yuk rice ($5.50).
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Read more: https://thedeadcockroach.blogspot.com/2021/05/char-siu-lang-tantalizing-char-siu-siu.html?m=1

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The stall have a decent spread of ingredients to choose from.
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You can have your yong tau foo dry or in clear soup. There are also laksa, tom yum and even mala soup options for additional $1 top-up.
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Read more: https://thedeadcockroach.blogspot.com/2021/05/mei-xis-kitchen-hakka-yong-tau-foo-blk.html?m=1

It is a one man show here as the friendly uncle cook and serve all by himself. I ordered a plate of rice with curry chicken drumstick, braised pork and cabbage for a mere $5.

The large curry chicken drumstick is tender and fragrant with the spices of curry. Uncle even went as far as deboning it for me so it would be easier to eat. The spiciness of the curry sauce was mild with a hint of coconut milk.

As for the braised pork, uncle asked if I wanted it fatty or lean to which I requested for 半肥瘦.

This curry rice is certainly value for money because uncle actually chopped the entire slab of braised pork into slices and placed them all onto my plate. The lean parts are not tough while the fatty parts are melt-in-the-mouth tender.

Read more: https://thedeadcockroach.blogspot.com/2021/05/heng-kee-hainanese-curry-rice-blk-28.html?m=1

My $5 bowl of prawn noodle soup came with three decent sized prawn, kang kong and bean sprouts.

Take note that they do not serve pork slices nor fish cakes.

The broth seems light but it is imbued with enough crustacean flavors to please yet does not overwhelm
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Read more: https://thedeadcockroach.blogspot.com/2022/11/khoon-kee-tasty-prawn-mee-redhill.html?m=1

This nameless stall does not have a signboard and it operates out of a rojak stall.
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They begin business daily (except Mondays) at the ungodly hour of 4.30am till 9am.
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A plate of char bee hoon with a fried chicken wing and a fried fish fillet costs $3.
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Read more: https://thedeadcockroach.blogspot.com/2021/06/nameless-economical-fried-bee-hoon-blk.html?m=0

I was taken aback to learn that the owner, Mr Han, has recently retired and the stall already shuttered.

But as stunned as I was by its sudden closure, news of the stall reopening soon reached my ears. The stall has been taken over by a new operator who turned out to be non other than... Miss Tam Chiak!

Read more: https://thedeadcockroach.blogspot.com/2022/11/redhill-pork-porridge-reopened-by-miss.html?m=1

Who can resist sinking their teeth into a large chicken drumstick that is fried to a crisp with juicy, flavorful meat?

Not me, for sure. Fried chicken is my kryptonite - it makes me go weak at the knees.

On the other hand, the egg yolk of a sunny-side up is something that I wished would remain runny but unfortunately, for businesses that have to churn out huge numbers of fried eggs at a time, this is not always possible.
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Read more: https://thedeadcockroach.blogspot.com/2022/10/faith-nasi-lemak-fried-bee-hoonmee.html?m=1

Tutu kueh usually come in just one standard size but over here at Du Du Shou Shi, two sizes are available: small (4 pieces for $2) and big ($1 per piece). Out of curiosity, I ordered both for a size comparison.

Read more: https://thedeadcockroach.blogspot.com/2020/04/du-du-shou-shi-blk-505-jurong-west.html?m=1

The selling point of Chicken House is their kampong (free-range) chicken which are less fatty and thus healthier to consume.

Such chickens are not very commonly available so if you prefer a guilt-free chicken rice experience, this is for you.

Indeed, there is literally no trace of visible fat underneath the thin layer of that marvelous yellow chicken skin.

I have always thought that kampong chickens are lean and tough due to their regular "workouts" however, my drumstick was succulent and flavorful.

Read more: https://thedeadcockroach.blogspot.com/2021/05/chicken-house-succulent-yellow-skinned.html?m=1

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Run by a husband and wife team, the stall serves braised duck, roasted duck, roasted chicken, char siew and roasted pork.

I ordered a packet of braised duck rice ($3.80) to take away with the uncle, opting for white rice over yam rice. As they sell chicken rice as well, their white rice is 油饭 instead of plain white rice.

The rice is fragrant but not oily.

The duck meat is deboned and chopped into thin strips for easy eating.

Popping a piece of meat in my mouth, I am delighted by how tenderly smooth it is. The braised duck at some places are coarse and fibrous but the one here is succulent.

The sauce drenched over the rice is the sweet type.

I realized that I am not too fond of savory sauce.

Now, this is the style of braised duck rice that I like.

Read more: https://thedeadcockroach.blogspot.com/2021/05/zhen-wang-family-restaurant-nameless.html?m=1

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