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Locally Good!

Locally Good!

Singapore's local good food!
Xing Wei Chua
Xing Wei Chua
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From Curry Hero, a new Hainanese Curry Rice establishment that had recently opened its doors at the basement of KINEX (formerly OneKM Mall).

Went for the Beer Battered Fish Curry which came with a giant fish fillet; not sure about the beer battered part considering how it seemed to be coated with Panko crumbs instead. Not a fan of the fish fillet; served stone cold considering how it was left unheated in the display shelf for a long time, the fish fillet was oddly crisp but that strange temperature contrast with the warm curry was not up my palette. The sunny-side-up was also not quite convincing too; solid egg yolk and also served stone cold, though the curry was sufficiently thick and flavourful. Braised sauce was oddly added on after the drizzling of the curry sauce; opposite from the usual style that other establishments serve. Not too pricey, but probably something I don't really want to go for again considering how I left half of the fish fillet untouched.


House Made Capellini Pasta, Chicken Wanton, Dried Shrimps, Chili, Lava Egg, Kale, Salmon Roe.

Went all out at 63 Paragon a while ago; tried the Char Siew Noodles which comes at a hefty S$25.00++ on the menu to check out what it is all about.

Incorporating their own style of fusion into local cuisine, the Char Siew Noodles here marries western cooking techniques into our local everyday fare with their own creative input. Starting with the noodles, the house made Capellini comes tossed with an umami sauce which featured pork lard and dried shrimp amongst other ingredients; a little softer than you usual egg noodles with less springiness and bite, though perhaps more suited for local taste buds considering how most would prefer softer noodles here. Moving on to the Char Siew, the Char Siew features pork belly that is all tender and melt-in-the-mouth; mostly fatty but disintegrates in the mouth without much need of a chew — the exterior being coated with a sweet and sticky glaze that comes with a slight crisp as well which was pretty flavourful and gave it a bit of texture. Preferred the Chicken Wantons in the soup than the fried one plated atop the noodles; the former carrying a more savoury flavour within the soup, while the skin was silken and smooth without being too thick nor thin; the fried version, whilst fried till golden-brown and crisp on the outside, tasted a little bland for me. The Wanton were well-filled, but interestingly included chicken soft bones (?) for a crunch that mimics that of water chestnuts included in dumplings. Onsen egg came with a molten yolk inside, while the Salmon Roe adds that umami popping sensation for more texture.

Wouldn't say I would pay $25.00++ again on Char Siew Noodles; the price tag is rather hefty despite the efforts going into this bowl, but definitely did not mind giving this a try.


From Freshly Made Hong Kong Style Zhu Chang Fen that had recently opened at Marsiling Mall Hawker Centre; the second branch of the same stall located at Old Airport Road Food Centre.

Really liked the smooth and silky Hong Kong-style Cheong Fun which wasn't too thick nor too thin that is doused in light soy sauce for flavour, whilst it encases fresh prawns that carried its natural sweetness for a bite. Considering how its pretty close to where I usually would be, this is one thing I am pretty sure I would return just to have, especially as a light tea time treat or for a light breakfast!


From 老派 云吞仔 Wanton Kia's latest outpost at Blk 83 Marine Parade Central; the name is not particularly new in the F&B scene, considering their first outlet is located at Esplanade Xchange beside the food court.

Served in the same style as the two Eng's and Wanton Fu, 老派 云吞仔 Wanton Kia also provides free-flow pork lard and their Devil Hot Chili sauce at the table for patrons. The same sort of broader noodles used for this particular style of Wanton Noodles is also used here, providing a slightly more 'al-dente' bite than the usual egg noodles. Char Siew is lean, but for the most part, generic, while Wanton were decently filled with enough meat and with silky skin that was not too thick. The pork lard is crisp, though could have been less dry and more flavourful; the Devil Hot Chili is punchy and in-the-face spicy — definitely a challenge even for those with high tolerance for spiciness given how it just simply burns and tongue and lips with just a few blobs. Yet another worthy contender to this style of Wanton Noodle.

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From The Rice Table at Sim Lim Square, which had recently went through a revamp with a new management.

Thought their Cereal Chicken Rice does not taste much of the same as before, but the Salted Egg Yolk Chicken Rice does make for a decent alternative for the crowded Taste Good just a few doors away. Tossed in salted egg yolk sauce, the chunks of chicken were well-sized with enough bite while the salted egg sauce was not too overwhelming, just saltish enough without being too rich or sweet. Curry leaves are added for a bit of crispness and aroma, but thought there could be more chili padi for more flavour. Sunny side-up lacks the ooziness of a liquid yolk however, being fully-cooked within. Overall, a Salted Egg Yolk Chicken Rice dish that is of a respectable grade that makes for a decent dining choice here even despite having more well-known neighbours around them.


Cha Siu had been one of the dishes that I had consistently loved throughout my entire lifetime, and I certainly would not mind travelling for a good one.

Really enjoyed the Malaysia-style Cha Siu at You Kee XO Restaurant; the Cha Siu here is simply melt-in-the-mouth awesome with all that gelatinous fat that is incredibly tender without much of a need to chew, whilst coming with a sweet, crusted exterior that carries a slight char. Pretty well-executed, and something that I would not mind travelling for just to have; pretty sinful but worth all that guilt.


Perhaps it was my lack of appreciation for this item when I was younger, seeing it as the lesser sibling of the actual Western pork chop; with only just a handful of places serving up the Hainanese Pork Chop, I find myself trying to hit up the place just to have a taste of the nostalgia. That starchy tomato-based sauce that carries a slight tang, the crisp biscuit crumb battered pork chop that carried a crunch with tender, moist meat within that does not require a bite, and those soft, fluffy, thick-cut fries that are a tad limp — all of those on the plate here reminds me of the days where such dishes are a more common find in hawker centres. Some things, I guess we would only appreciate when we age; and I am glad that I still managed to have a taste of that here with this dish served here that replicates all of those feels to a tee.


Dropped by Ah Lock & Co. the other day so I could try one of the latest dishes on their menu. Previously only serving rice bowls, Ah Lock & Co. now also serves up a Hakka Mee Sua on the menu to give patrons a wider variety of items to choose from, especially for those who enjoy having soup noodles.

Here, the Hakka Mee Sua comes with the essentials such as their handmade stuffed tofu pieces, as well as their handmade meatballs. Whilst being enjoyable in dry form being all crisp with a good bite in the rice bowl version, the soup version makes it easier chew; not necessarily soggy but definitely softer and carries seemingly different vibes even though being essentially the same from the ones served with the rice bowl. The broth itself is light but umami; pretty comforting with notes of garlic while the noodles are surprisingly "al-dente" carrying a bite rather than being soft and chewy. Yet another item that impresses at Ah Lock & Co.; certainly something I would crave for again some other day!


Tried Yan Chuan Roasters' newest dine-in concept at Kitchener Complex, which take over the former space of now-defunct Porn's Thai Boat Noodee. All meats are served in a set here, which includes Mantou or Rice, as well as a soft drink by the side.

While the flavours of spice rub was pretty evident with the roasted pork, and that the skin comes all crisp and crackling, the meat felt a tad dry, whilst also being a little boney — not particularly matching especially for those opting for the Mantou option. Mantous also felt a little tired; almost verging towards mushy considering how it was over-steamed. Also not particularly a fan of the sauce served at the side; something similar to our local Chee Cheong Fun sweet sauce, though that is probably my own preference (which is also why I prefer the HK rendition of Chee Cheong Fun). That being said, this was still better than their rendition of the Peking Roast Duck, which is probably not too fantastic after all.


Really enjoyed my time at Enjoy Eating House and Bar situated at Kam Leng Hotel yesterday, where every dish which we had ordered was all on point and pretty delicious.

Probably the most iconic dish of the entire meal for me yesterday was this item, which featured prawns, fish, and squid that is stir-fried in their very own house made Otah paste; a twist to the usual Otah we are all familiar with. The Otah paste comes with a slight Thai infusion, with the addition of basil and lemongrass for a pretty refreshing and uplifting flavour amidst the rempah spices and the slight kick of spiciness, whilst the fresh seafood helped provided a bite; the squid adding a chew while chunks of fish added textures that was akin to that of Muar Otah. Two plump prawns hid beneath the Otah paste, fresh and carrying its own natural sweetness. All of that sits atop a layer of cabbage; a thoughtful touch that keeps the Otah paste from being burnt at the bottom, while adding a crunch to the dish. Very delicious, and something out of the ordinary.


Headed down to Ah Lock & Co. to give their newest rice bowl a try. Featuring deep-fried pork belly done in Hakka style, the Pork Belly is easy to chew whilst being crisp on the exterior — it carries a umami flavour, one distinct of fermented beancurd and five spices used in its marination. Accompanying the bowl is the sous-vide egg, as well as the cauliflower florets — the former being a little overdone considering how the yolk was no longer runny, though the latter was utterly genius; charred cauliflower florets that comes with crisp ends and a smoky note. Despite coming with the same mayo as the Hakka Tofu Bowl, the Hakka Pork Bowl may be a little dry to some; easily remedied by a slight drizzle of their house-made chili sauce available on the side.


Wanted to try out this place for a while; quite surprised by the crowd that was already there having their tzechar meal at 5:30pm in the evening, and having tried out the food it is little wonder why. Slurpy Kway Teow that isn’t overly greasy, wok-fried with that immense wok-hei and a slight sweetness amidst the savoury notes with crumbly bits of egg, lupcheong and seafood, it’s a pretty well-executed plate of Kway Teow exhibiting finesse and skill in its preparation — something I would crave for again!


Up, down and everywhere around for food.

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