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Wok & Roll

Wok & Roll

Rockin' zhi char places that you need to hunt down right now!
Jason Wong
Jason Wong

To my surprise I saw a plate of piping hot char kway teow being delivered to the table beside me at Song Kee, which as far as I know only had fishball noodles in all their glorious variations on the menu. It was only after I had finished my meal that I realised they had taken over the vacancy next door and were in the midst of transforming it into what looked like an air-conditioned “tze char” restaurant.

Curious, I ordered a plate to try even though I had already eaten. It is a decent rendition, with a nice level of smokiness and pork slices in place of fishcake, but could definitely do with stronger seasoning and a dash more lard, but that’s probably due to the chef being new and the kitchen still working out its kinks. Will definitely be back to try again when the restaurant proper officially opens.

Taste: 3/5

1 Like

The rice takes on the flavour of the gloriously savoury sauce, streaked through with egg and laden with fishcake slices, shrimp, pork and crunchy chye sim. This is pure comfort food for the Cantonese in me.

Taste: 3.5/5

1 Like

8th dish I’ve tried here as I have made it my mission to try every item on(and off) the menu. The huge hunks of bone-in pork were tender and glazed in a lip-smacking sweet and tangy sauce that went quite well with rice.

Taste: 3.5/5

2 Likes

Dis Fu Rong so right with fluffy folds of egg hiding shrimp, onion and chilli strips within.

Taste: 3.5/5

3 Likes

Tons of beef drenched under a Chinese-style curry studded with pineapple for bursts of cool sweetness amidst the mild spiciness. Delish.

Taste: 3.5/5

2 Likes

Golden Sands is the de facto sauce boss in the Ubi “tze char” game, guaranteeing you umami moats of lipsmacking gravy around your rice mountain. The Gong Bao chicken here is differentiated with the addition of curry leaves, their fragrance lending a layer of welcome complexity over the dominant notes of chilli and salt. If only there were more cashews.

Taste: 3/5

1 Like

Deez crispy nugs glistening with tangy sweet ‘n’ sour sauce had me wishing I went overboard and ordered the 大 version.

Taste: 3.5/5

4 Likes

Ain’t no fun unless it’s saucy horfun. Golden Sand’s version is fairly dripping with thick gravy streaked with ample amounts of egg. The beef is slightly chewy but plentiful, and I prefer that to over-tenderised meat. Props must be given for the generous amount of veggies as well.

Taste: 3.5:5

4 Likes

How I like my sweet & sour pork – tender nuggets of meat coated in a gnarled, crispy batter, glazed in a tangy sauce chockful of charred pineapple.

Taste: 4/5

3 Likes

Often bland, our egg drop sauce was seasoned just right. The big chunks of century and salted egg made the egg fan in me very pleased.

Taste: 4/5

5 Likes

Fresh, plump oysters covered in a sweet sambal sauce laying heaped unceremoniously on a bed of fluffy egg omelette is a sight(and taste) I’ll never get tired of.

Taste: 3.5/5

4 Likes

When I had this several years ago I wasn’t impressed, but my tastes must have changed drastically because GODDAMN was it addictive. The vermicelli rice noodle pancake carried smoky licks of wok hei – the charred strands were the yummiest – and was absolutely packed with umami in every bite. Laced through with pieces of fluffy egg, chewy bits of squid and prawn, the stock-soaked fried noodles were slightly crisp on the surface yet moist within.

Taste: 4/5

9 Likes

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