Zichar

Good wok hei, ample flavour, large prawns. You could tell it's a signature dish.

A great find! The homemade tofu below was good as usual, but chai por plus very soft broccoli elevated it.

Nothing more, nothing less.

The sauce and the tenderness were great, but the meat flavour had that metallic taste quite common in zichar pork.

Excellent.

It's kinda hard to find good and authentic tom yum soup outside Thailand, and this passed. However, apart from the soup, the ingredients were ultra basic. Still, at $6 for a small bowl it's one of the cheapest around lah.

This is a dish I've always been conflicted about. I need my zichar rice dishes wet - this is dry. And their egg is an over-hard. However, the chicken is so good. Umami, crispy, oily. I will continue to be in this conflict.

This is a dish I've always been conflicted about. I need my zichar rice dishes wet - this is dry. And their egg is an over-hard. However, the chicken is so good. Umami, crispy, oily. I will continue to be in this conflict.

One of the few zichar stalls that cook the prawn version of Hokkien mee on top of the black version. When so, it's usually good, especially the wok hei. This was also the wettest I've eaten. It had a layer of gravy. Rare too were the good prawns and sotong.

The ingredients in this dish are easy to like, so its success is usually down to the protein and sauce. Here the pork was surprisingly good - tender and fleshy. The sauce was generous, enough to coat all the rice.

With all food reviews, one has to decide, quality or value first. This review was tricky in that sense. Although the fish was ordinary, it was slightly larger than usual, while the sambal was fantastic. However, this smallest size was $18.

What a mound. Enough for 3-4. This is actually the Chinese dish 手撕包菜. Hard to go wrong.