275 Thomson Road
#01-04 Novena Regency
Singapore 307645

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Reviews

From the Burpple community

The amount of char siew here was notably marginal. There were but a handful of thinly sliced pieces. Offering a fattier cut, great char and sweet umami glaze on top, I can understand how this could elevate a bowl of wantan noodles. Still, they are incomparable to hawker stalls specialising in roast meats as they were slightly tough and dry. Also, I do prefer my char siew in thicker cuts for they allow its juices to more satisfyingly flow as you sink your teeth into it.

The meat within the wontons here were well-seasoned and had that peppery spice one would find in a siew mai. Plump and juicy, my dining companions enjoyed it though I felt that a little more of the dumpling wrapper could have been left dangling from it for that textural contrast and pleasurable 'slurp'.

Full review at: https://liveeatbless.wordpress.com/2020/02/28/hawker-review-east-village-traditional-claypot-rice-engs-char-siew-wantan-mee-novena-regency/

More pictures at: https://www.instagram.com/p/B9HUMG1n4ob/?igshid=w6vi0wlxu2sh

After perhaps my 3rd bowl of rice, my admiration for the humble grains of rice soon turned into one of deep reverence. Despite lowering itself with its light flavour profile, the tiny grains of pearl still won me over as I sub-consciously filled my bowl repeatedly with ladles more of it. It was thin and small, like Taiwan's 珍珠米 (Pearl rice), allowing it to soak up all the other flavours packed within that pot. It was firm and crunchy providing an addictive bite. It was sufficiently moist, perhaps due to the sesame oil, leaving me fascinated and bewildered on its impossibly good texture. So enchanted was I by the rice that I promptly asked the staff if I could be enlightened on the type of rice used. Thankfully, their chef came out thereafter and told us that it was 老米 (Literally, old rice) and that it was required to ensure that the rice be cooked all the way without being charred as unlike typical steamed rice, it's required to withstand the intense heat within the claypot after it has been steamed. While the chef claimed that I could find such rice in the supermarket, I have yet to verify that myself.

Full review at: https://liveeatbless.wordpress.com/2020/02/28/hawker-review-east-village-traditional-claypot-rice-engs-char-siew-wantan-mee-novena-regency/

More pictures at: https://www.instagram.com/p/B9HUMG1n4ob/?igshid=ndqhs1tn6mgv

1 Like

I'm missing the claypot rice and wantan noodles near my office.

The claypot rice has salted fish and waxed meat that gives this dish a salty aroma. The fragrance penetrates into the rice that exudes brightness yet it's not too oily. Mix together with the tender and juicy chicken, it's just too yummy!

Their famous Eng's Wantan Noodles has a different texture as compared to other wantan noodles and they are generous with their pork lards! Their wantan is bite-sized and it is well marinated!

If you are up for a spicy dish, order their Sambal Kang Kong, even those that can eat spicy food said that this is flaming shiok hot!

Check out my story to see how the lady stir up the heat of my claypot rice!🥰 Rating: 💋💋💋 (Must Try)

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