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Reviews

From the Burpple community

Sorry for the pic but their curry rempah is very interesting, it's basically the exact same as otah. Portion was pretty generous too

There's no name to this stall, even paylah gives Clementi Soc whatever that stands for. It's the stall with 排排站查查看

The dongpo meat was very tender, it's quite sweet though. Not too bad. The eggs go at a very reasonable 0.7 per egg and 2nett for 3

The Fried Carrot Cake was fried with generous amounts of oil and eggs which gives out a nice garlicky aroma. You can taste the savoury and spiciness of the chilli after first bite.

The crispy burnt of the eggs garnished with the preserved radish, all caramelizing well together with the carrot cake cubes. The cubes were really soft and fried into very small sizes which you can almost melt them in the mouth.

Surprisingly, it was not too oily or salty and I emptied it in minutes as they are simply irressistible.

Address: Blk 448 Clementi Ave 3, #01-45, S120448, Clementi Food Centre
Operating Hours: 6am to 6pm ( Closed on Monday )

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The minced pork noodles is nicely done and garnish with minced pork, braised mushrooms and pork balls. The texture of the Mee Pok was springy, smooth and chewy. The rest of the soup, braised mushroom and pork ball were pretty decent. The Braised mushroom would definitely make a different if braised slightly longer with more aromatic fragrant.

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The food are a bit pricy as I ordered their signature Pork Chop with eggs and long beans for $4.20. The coconut curry gravy was rather thin and spicy, added flavour and savoury to the plain rice. Signature Pork Chop was tender and succulent, with sweet and sour sauce on top. While the eggs and long beans were pretty normal. Overall, I do find the dishes pretty decent if you want a quick fix for your curry craving.

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I have ordered both slices and fried fish soup with rice for $6.50. The fish soup was really flavourful and delightful, with added milk for its creamy taste. Dish was enhanced with salted vegetables, bitter gourd, tofu, tomatoes, and garnished with fried egg floss and spring onion. Batang fish slices were fresh and succulent, while the fried batter fish was crispier with thicker exterior. Both placed nicely in the bowl to soak up the aromatic and savoury broth. Gently dipped the fish meats with light soya sauce and chilli padi for greater enjoyment.

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