[CLOSED] Lao Beijing (Plaza Singapura)

Bold is the way they do it here. Our starter of "pig's ear and tongue roll" was served warm and had a mild "mala" spiciness that was very addictive. Equally mouthwatering were the "braised beancurd with sliced fish in claypot" ($16), "fried French beans with minced pork and dried shrimp" ($14) and the "braised San Bei chicken with deep fried garlic cloves and ginger slices" ($14).
By the end of the meal, all the plates had been scraped clean.

The delicate floral fragrance of this pretty looking tea had me sighing with pleasure. Coupled with the benefits of traditional Chinese herbs, it's very soothing to sip between bites of the rich tasting cuisine we had at this restaurant.
At $3 per serving, it sounds a little costly for a cup of tea. However, the pot of hot water (that's been boiled with ginger) to pour into your cup that comes with the "eight treasures" (comprising of rosebuds, chrysanthemum, dried herbs etc) is unlimited. So you can keep asking for more until you've drunk to your heart's content.

I really like having this once in a while because it's fun to use the various ingredients to roll your own "popiah". Served in a claypot, the stewed turnip strips with pork filling is light and tasty. Just as fresh are the garnishes to dress up your "popiah" which includes cooked egg strips, some sort of crunchy batter, blanched beansprouts, butter lettuce, ground peanuts, and coriander. I like it spicy so it's a must for me to spread copious amounts of both the ground chilli and garlic pastes. They add gorgeous bursts of bright hotness. In the steamer are six thin and soft "popiah" skins, so if you do the math, that's enough for two ravenous, three hungry or four polite diners.

饺子好吃😋👍