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Chinese

Chinese

Featuring 136 Hong Kong Street Fish Head Steamboat (Clementi), Tan Yu 探鱼, Seng Kee Black Chicken Herbal Soup (Kembangan), Jiu Gong Ge Hotpot, Tian Wai Tian Fishhead Steamboat (Serangoon), BBQ Box (Bugis), Bao Today (Marina Square), Soon Huat Bak Kut Teh (Jalan Kayu), Boon Tong Kee (Bukit Timah), Din Tai Fung (The Seletar Mall)
Triffany Lim
Triffany Lim
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A common dish in every chinese restaurant. Soft and silky egg tofu stir-fried with capsicum and onions, giving a homely taste to the dish》$10

Deep fried pumpkin ‘fries’ with salted egg yolk. The pumpkin are well coated with salted egg yolk sauce. This was no doubt the fave item on the table》$12

A decent and comforting plate of Japanese tofu served with eggs, minced pork, mushroom and prawns》$10

Butter oatmeal prawns but I couldn’t taste or smell any fragrance of butter. The oatmeal were dry and not properly coated like how the usual oatmeal butter prawns should turn out. It’s just feels like we are eating on plain fried prawns. I would advise giving this a miss as they have other better dishes to try》$16/250gm

Another recommended dish by the chef. I’m quite surprised how this was delivered with a super crispy skin without looking oily at all. The boss shared that this was cooked within a certain high temperature to obtain it’s super crispy skin and jelly fats while retaining it’s moisture in the meat. This came with a special dipping sauce》$40/XL

While most of them likes this, I personally find the smell/taste of pork is too strong for my liking. Otherwise, the crispy skin was good!

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This was one of the better dishes we had. Comes with assorted vegetables and fresh fish head. The curry is not too spicy and comes with a distinct sour kick》$5/100gm

We were advised to place order for their claypot rice (if we intend to order) before looking through the rest of their menu as they needed 17mins to cook this. Not to mention they cooked this over charcoal with no msg added.

I saw quite a number of good reviews to their claypot rice and decided to give it a try. They uses basmatic rice which is lower in calories and healthier. It was fragrant but not as tasty as it smells. It feels like it wasn’t cooked long enough. I prefer my claypot rice to have a layer crispy and charred rice》$23/Large

They serve chicken chunks here instead of wings. I kind of prefer this coz it’s boneless and makes it much easier to eat. The meat is tender juicy》$7

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The deep, rich and sweet 🦀 flavours were executed perfectly in the unami and savory broth. Furthermore, it comes with a generous portion of thick bee hoon (served in another large bowl seperately w/o crab)》$88.90 (1kg 🦀)

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Satisfying bowl of vegetables paired with a bowl of rice. This was much lighter and not as salty as their fried egg and green pepper 》$6.85/Ala-carte with rice

📍 Delibowl 壹碗 (Paya Lebar Square)
60 Paya Lebar Rd, #01-77/80, Singapore 409051

Handmade ebiko prawn paste, succulent prawn dumplings and fresh big prawns served with Japan-inspired Signature Shrimp Broth and delectable noodles 》$19.90++

The savoury broth is made up of big prawns that are baked at 180°C to perfection and grinded to a fine texture, then simmered for more than eight hours with an array of ingredients.

The portion of noodles is huge that I wished they had an option for lesser noodles. It would be even better if we get to customise the texture of noodle as it feels a little too soft (I like it firm) for me. Among the trio, I prefer the dumplings which has more flavours as compared to ebiko prawn paste and prawns.

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