While this was decent, Pu Tien still serves the best version of dish to me. However, portions here are generous and way more affordable, and still enjoyable. It’s served with goji berries and dried scallops. Can’t remember the exact price but it’s definitely very reasonable!
This was really good! There was a sufficient amount of wokhei, and was very tasty. The ikan bilis was crisp, which added to the shiokness. The auntie at the stall was friendly too, and checked with us whether we enjoyed it, which we did :) Would definitely return!
If you like charred like hor fun then you must try Chef Lam's Seafood Hor Fun ($6). The hor fun is smooched with gravy and eggs filled with aromatic fragrance. Their crispy fish skin ($8) is also equally addictive. Worth the wait.
French beans - Dive into crisp French beans that’s accompanied with fragrant silver fish, onions and garlic. Every bite produced a clearly audible crunch.
Read more: https://www.misstamchiak.com/chef-lam/
There wasn't really a crowd or queue when I went at 5 plus in the evening on a weekday. I reckoned the price of this dish should be about $5 or $6, but I'm not too sure because I'm not the one who placed the order.
This salted egg yolk fish skin dish from a humble zi char stall is way ahead of the majority of its competitors (definitely not one of the run-off-the-mill ones).
It doesn't lose out to the biggest names when it comes to salted egg yolk (fish skin)... You can really taste the well-balanced flavour of the salted egg yolk.
I find the majority of salted egg yolk (fish skin) too sweet, lacked enough salted egg yolk flavour, or/ and not crispy enough.
The fish skin was thin (enough), crispy, crunchy, but not hard. Not only can you taste the egg yolk, but also the fish skin as well.
Salted egg yolk (sauce) that is too sweet puts me off immediately.
This is one very good dish of the salted egg yolk with a good balance of flavours.
The hot and fresh salted egg yolk was the deciding factor that differentiated it from the rest. Hard to believe that this could taste so good, and hard to believe that it came out of a hawker stall.
The gravy hit the right note with us in flavour and consistency. Ingredients, including the plump lala, were fresh. Thumbs up to Chef Lam for deep-frying those noodles upon order and they were not at all oily but good.
Fish Head Steamboat ($25)
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It never ceases to surprise me how wide the variety of options are at Golden Mile Food Centre. Braving the warm weather, I just had to try Chef Lam’s Fish Head Steamboat as the aroma lingering from all the customers boiling soup pots near the stall was so inviting. Prices are really affordable so no worries of burning a hole in the wallet with a plate of vegetables going for $4-$6 and meat dishes going for $8-12 on average.
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There are 3 options for the fish, Batang, Red Snapper and Grouper and the best part is that for non fish-head diners, you can opt for the fish meat version so you get generous chunky slices of fish instead of all the boney parts! While the taste isn’t on par with the usual suspects (think Tian Wai Tian), it is decent enough and an economical option for a hearty family meal. Other signatures of Chef Lam includes their stirfried beancurd with prawns ($12) and the deep fried prawn rolls ($6).
