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Your basic liushabao but the bun is deep fried instead of the usual steamed bun. It provided a better textural contrast as the bun was crispy and greasy but somehow i still prefer the original steamed bun?? The steamed bun is fluffier and is way better at soaking up the salted egg filling in case of spillage. The filling here is decent but I’ve had better LSBs.

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$5.50 for a plate of this was quite expensive more expensive than the other famous roast meat stalls around singapore like fatty cheong which only charges $4. The charsiew was really tender with a good amount of fat distribution in the meat and the glaze wasn’t overly sweet. The roast pork was fatty and savory too, with the skin still retaining its signature crunch. Nothing to fault here except that it’s overpriced for quite a small portion. Be careful with the chili though it packs quite a punch and a little goes a long way.

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This is probably one of the zi char dishes i’ve been wanting to try for awhile and finally had the chance to. The pork ribs are covered in milk powder and the combination of the ribs and milk powder was initially abit strange but it slowly grew on me. The boneless ribs made it easy to eat and it was tender as well but beware as the milk powder rly sticks to your mouth when it dissolves. Not sure if I would order this again but it’s definitely worth a try.

BKT from Malaysia here is real different from the classic peppery soup but instead is the herbal soup. The soup is accompanied with a variety of cuts of pork (stomach, intestine, belly, ribs, tail) and they were all super tender which surprised me it was like a pork kway chap. They also offer the standard versions where it’s just pork ribs or just pork belly etc. The herbal soup was a new experience for me and I quite enjoyed it, it’s much lighter than the peppery version so it’s quite easy drinking. There’s also a dry version of the BKT which seemed quite interesting and something i’ll try if I come back.

Located at Boon Lay food village people were still queueing at 11pm to get their nasi lemak fix. Ordered the standard chicken wing set that came with chicken wing, ikan bilis&peanuts, fried egg and sambal. The rice was quite fragrant but nothing to shout about and the egg was just a standard fried egg. The ikan bilis and peanuts added a crunchy texture to entire dish which was nice and not too greasy. The sambal was on the sweeter side?? but still had a slight spicy kick at the end but I would’ve preferred a spicier sambal. The hero for me was the chicken wing still super crispy and tender when you bite into it, something i didn’t expect of a nasi lemak stall especially at 11pm.

The handmade noodles were generous and had a nice texture to it which I really enjoyed. However the meat gravy/sauce component was abit bland to me and the minced meat was abit on the stingy side as well, which left me slightly dissatisfied. The cucumbers on the other hand gave the dish a nice cooling/crunchy texture which helped to balance out the meat sauce.

$4.50 for 7 XLBs was pretty reasonable to me and they are all freshly steamed when you order. Queue gets pretty long during lunchtime but thankfully the wait isn’t that bad. The filling of xiaolongbaos was quite flavorful and savoury but I feel the soup was abit lacking. I love slurping the soup that spills out when you take the first apprehensive bite but there was simply not enough soup in the XLB which made it abit dry.

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$2.20 for one popiah but you gotta buy 2 minimally per order!! They usually sell out so come early to get your popiah fix. The filling is especially flavorful from the stock that it’s simmered in and always get chili with it which gives it a nice punch. Can’t go wrong at this stall.

$12 from Guan Kee Grill Seafood (01-53) came with 2 generous pieces of stingray slathered in sambal. The stingray was charred in a good way and gave it a smokey flavor, along with the tender flesh. Squeeze on the lime to cut through the slightly spicy sambal and greasiness.

HANDS DOWN best roast goose I’ve ever had sorry folks but this is in HK we had to wait for awhile to get seats as it was really crowded and the place is super squeezy as well.

Service isn’t the best but just come here expecting to eat delicious food. The skin was so crispy and the goose tender and fatty it was like biting into a dream. Charsiew and soya sauce chicken was really good too. 110% would fly 4 hours from sg to eat this again😩

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Loaded with sichuan peppercorns, dried chili, ginger & garlic pieces made the gravy super flavorful yet not too salty and it coated every ingredient in the bowl. While waiting you can see them fry up all the ingredients in a huge wok which imparted abit of the wokhei flavor. One of the more expensive places for mala though, it came up to $25 between 2 of us but maybe we just over-ordered oops

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Love this soup compared to their “rivals” down the road at Founder’s as it’s more peppery and flavorful in general to me. Ordered the combo set with came with pork ribs and spare ribs which was a nice mix of leaner meat and fattier meat respectively.

Also had the pig’s trotters which were rly good but was abit overpriced at $10. The soup is refillable but it always seems that the first round is the tastiest compared to all the refills.


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