Meat gravy noodles with fried Yong Tau Foo~~ ($7.50 though. Prices have increased since years ago when it was housed at Hong Leong building basement) #burpple #burpplesg #fulinyongtaufoo #fulinyongtaufu
Everyone fights over this sizzling hotplate of Black Pepper Beef ($18.90). Full of peppery spice and aroma, the tender sliced beef goes fantastically well with rice and porridge. 😘 Let no gravy go to waste! We were scraping the hotplate for the robust and flavourful gravy to add to our rice and porridge. 😄
From Houhou; a new stall at Pasarbella Suntec serving up more Chinese-style dishes with a pretty cute caricature branding — the stall replaces now-defunct Grilllo (yes, I feel your pain guys) and also serves up Glutinous Rice Suckling Pig and Roasted Meats.
Tried both the Boneless Chicken, Mixed Vegetables with Thick Chicken Broth (background) and the Crabmeat with Superior Broth (foreground) Poached Rice Bowl Soups which are essentially what they call their 泡饭 inspired offerings — preferred the former for the chicken broth that overall felt a little bit more wholesome and comforting with amazingly tender and succulent chunks of chicken; the sort of food one would crave for on those sickly days. The latter was a little less outstanding; no doubt the superior broth does carry enough flavour, but it’s missing that sweetness from the crabmeat that could have elevated the flavours further. Rice Krispies are included for a crunch; portions are a little huge for me though was manageable for another friend — best to be shared if you are not a particularly carb-y person.
a medley of smooth and thin yet chewy handstretched noodles (texture was srsly amazing), pork cubes, tomato eggs, sliced cucumbers and veges ~~~ when tossed tgt, the sauce coats the noodles evenly and brings out the umami flavour 🤤 for $6 it makes a rly hearty and satisfying meal!!
Was expecting a little more from these — would say the portion can be seen as measly for $17.90 even. The meats had quite some room for improvement — the Cantonese BBQ Pork being the weakest link by being rather mediocre; a little dry and stodgy, reasonably sweet but lacking that meatiness and smokiness, feeling pretty lacking of any impact in general. The Crispy Roasted Pork Belly fared slightly better overall; the meat could be described as juicy and succulent, though the lukewarm temperature and the lack of crispness of the skin was something that affected the overall quality of the roasted pork. Probably something I would skip actually ...
Soup is legit! Decent steamboat place with good value. Great view of Clarke Quay also. Staff is super friendly and accommodating. Will come back again for sure😊
This tasty lamb was pan-seared till there was a thin layer of smoky crisp. Bite through that and there was hints of lemongrass in the flesh to balance the meanness of this dish. What's very interesting is that this is also served with delectable red curry sauce.
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[Hosted] #rwsdiningartisans #burpple #singaporeinsiders #eatoutsg #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #chinesefood #beautifulcuisines #lemongrass #lambchop #sentosa #michelinguidesg #sgfinedining #sglunch
The soup bases, which are made from scratch and brewed for many hours using generous amount of quality ingredients, are really out of this world. The broths are packed with natural flavours and contain no MSG or artificial flavours.
There are a total of six soup bases to choose from: Shark’s Fin Melon Herbal Soup, Lotus Root & Lily Bulb Soup, Wild Mushroom, Tomato Soup, Pork Bone Clear Broth and Spicy Ma La. My personal favourites are Shark’s Fin Melon Herbal Soup and Lotus Root & Lily Bulb Soup as the taste reminds me of the wholesome and nourishing soups that my mom brews for hours at home. The Wild Mushroom Soup, which is concocted using three types of mushroom, is a hit with the ladies at our table with its robust and umami-charged flavour.
The list of hotpot ingredients is extensive and the meat and seafood items are fresh too. There is no additional charge for the in-house dipping sauces which are freshly prepared daily.
I am really impressed with the passion, commitment and effort that LongQing puts in to ensure that diners have a wonderful hotpot dining experience. This is one hotpot restaurant that I will surely go back for more.
LongQing
18 Hong Kong Street
Singapore 059661
Tel No.: 6533 1618
Email: [email protected]
https://www.facebook.com/LongQing.sg
Thank you @sqtop for the invite and @bigj_james @longqingsingapore for hosting.
#MsJaniceEats#MsJaniceEats_FoodTasting#MsJaniceEats_Hotpot
#burpple#hotpot#LongQing#LongQing隆庆
#hungrygowhere#steamboat#soup#chinesesoups#seafood#crab#meat#beef#chinesefood#chinesecuisine#chinesecooking#foodgasm#topfoodnews#buzzfood#sgeats#foodsg#sgfood#singaporefood#sgrestaurants#asianfoodporn#livetoeat
Fell so deeply in love with this pan-fried bun ever since I had it for the first time in Shanghai 6 years back. It's a snack that I would gladly forsake calories for. So I was really looking forward to trying Mr. Shengjian because it's so hard to find a good 生煎包 in Singapore. (Like the ones from Xiang Yuan Ji at Jalan Besar)
To spot a sheng jian done nicely:
1. Must definitely have a base pan-fried till crispy and golden brown while retaining a soft bao skin on top.
2. A substantial amount of minced pork wrapped inside with a flavourful, slightly sweet porky soup. The soup is usually made of pork lard, therefore quite oily. No smell of frozen pork.
3. Some chopped spring onion and sesame seeds for a fragrant nutty taste.
I have to say the classic flavour ones here do remind me of the authentic ones in Shanghai. Pleasantly surprised to see so much soup flowing as I took a bite off the bao skin. But the Kimchi with prawns was a miss; There was no soup in the bun and felt like it was a spicy chili flavour instead of a sour fermented taste. So I would recommend to stick to the classic flavour.
Also disappointed by the size of the buns too. Far cry from that of a normal sized bun even. I should start planning a trip to Shanghai soon!
#burpple #burpplesg #sgfood #sgfoodies #foodporn #mrshengjian #生煎包 #生煎先生
