One of our favourite zi char takeaways during this circuit breaker period — H.V. XO Fish Head Bee Hoon.
Their prawn paste chicken [a.k.a. har cheong gai] has a distinctive & strong pungent aroma from the fermented shrimp paste despite the slightly soggy chicken skin (after leaving it out for more than 45mins). This can easily be rectify by popping it in the toaster oven for about 5 minutes and voila! — The perfect bubbling, crispy-crackling skin again! Popped the prawn roll [a.k.a. hae cho] in the oven as well, to achieve the same crispy-crumbly effect.
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