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Mui Fan ($6)
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One of the charming things about @SanukKitchen would be how the chef still believes in no shortcuts and doing everything the traditional way. This is my first time having muifan which is so detailed that even the rice is first fried to infuse wok-hei in it. The rice grains were all tossed and slightly charred and you can only imagine it went so well with the seafood gravy. Most tze char places these days just dump the freshly prepared gravy onto a bed of white rice which was why I was quite mesmerized by this dish.
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Whilst Saunk Kitchen may be inaccessible for some, it was good to know that the chef was working with the times to do deliveries under Food Panda with plans to start his own delivery services so that everyone can still enjoy tzechar done the traditional way.

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