Gone are the cool, rainy days but the sight of sliced fish served in an old-school aluminium steamboat pot @$8 is too tempting to resist.
The soup is savoury with lots of won bok [a.k.a. Chinese cabbage], tomatoes and tofu. However, the fried fish slices are mostly batter with just a morsel of fish meat within.
On the other hand, the prawn paste chicken [a.k.a. har cheong gai] @$8 is a must try here. We love the crispy golden-brown skin with juicy meat and the fermented shrimp 🦐 paste is strong!
#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg