Best Zi Char in Singapore, 2018

Lovely steamboat with yummy Sambal Kang Kong and Beggars' Chicken. Hainanese restaurant popular with loving in the vicinity.
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Jin Wee Coffee Shop
Add: 928 East Coast Road
Food runs out from as early as 7.30pm.
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Black Pepper Mee Goreng. The black pepper sauce, which is made in-house, gave the noodles a savoury and peppery kick. 

Read more: https://www.misstamchiak.com/wow-wok-halal/

It’s texture is unlike any others where the crispy, fluffy skin really gives you that all important bite! Granted, it’s slightly oily and can get jelak, but before you reach that stage, it definitely satisfying!
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#hongkongstreetfamilyrestaurant#hongkongstreet#zichar#prawnpastechicken#harcheonggai#chickenwing#friedchicken#chicken#eatsg#delicious#makanwarrior#singaporefood#sgfoodporn#sgfoodie#sgfood#foodsg#foodporn#whatissingapore#instasg#foodpics#foodgasm#instasg#sgfoodies#openrice#hungrygowhere#burpple#burpplesg#sgmakandiary#cantonesefood#STFoodtrending

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I wanted roast pork but sold out. So I settled for soya chicken. They allowed me to request for drumstick. The chicken was really tender. I liked the sauce. Savory, with a hint of spices. Some soya chicken got red bloody parts in the drumstick cos the chef wanted to avoid over cooking the chicken. Not the case here. I dunno how they managed to cook the chicken so well and yet so tender and juicy. Well done!

The char siew was superb. Tender with a perfect fat to meat ratio. Mine wasn’t too fatty. The sauce was great, but a little too oily. Must eat the char siew quickly cos it went cold very fast.

I had expected it to look redder than this. After confirming it was the right fried rice, I dug in. Oooh it wasn’t as mild as I thot. The rice got quite a fiery kick. Good wok hei and wasn’t oily. The best thing was that there was roast pork inside! Thou they were in much smaller pcs, some still got nice crispy skin. I was delighted cos their roast pork was sold out. This was a chance to sample some. No doubt it wouldn’t be as good as freshly roasted and in bigger pieces, but I was quite happy.

This was a big plate of fried goodness. The chicken was well fried and the seasoning was great! Very similar to salted egg yolk but without the salted egg yolk. There were chili slices and curry leaves. An absolutely delightful dish. Very big plate. I couldn’t finish it and had to tabao. So good I wanna bring my family here.

The midnight horfun (M/$9) and salted egg sotong (S/$18) were clear winners of the night. The hor fun noodles had a qq texture and the egg gravy lent it a creamy taste. The sotong had a form bite and the salted egg batter was crunchy and flavourful, one of the best renditions had so far. Less impressed with the coffee pork ribs (S/$8, too sweet for me) and the proprietary Mingzhu rolls (6pc/$12, fried tau pok stuffed with salted egg, ham, mushroom and who knows what else. But generally not a fan of Chinese mushrooms).
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The herbal soup is not as strong as compared to the previous time I ate, ingredients is lesser too. Nevertheless, it is still a decent bowl of mee sua especially during rainy weather (S$4).

If you haven't thought of where to celebrate Father's Day tomorrow, this might be a good spot.
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Salted Egg Crab was up next - coated with salted egg batter to give it that unique, dry-throat texture and lightly luscious taste. I enjoyed this dish tremendously, and loved how the crab came with lots of crab roe.
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The ingredients used in their Hokkien Mee were bigger and better. Whole baby sotong, big prawns, clams and pork belly (rarely get this in most other Hokkien Mee nowadays). And the umami in the thick tasty gravy was just fabulous. Must eat with their chunky deep fried pork lards which were just too good to be missed.
Despite the shift, liked that they have retained some of their distinct interior from the previous place. And also nice to see some familiar friendly faces again amongst their staff.