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Chinese Food

Chinese Food

Featuring Ghim Moh Market & Food Centre, Yong Xing Mian Jia Can Shi, Chuan Kee Boneless Braised Duck (Ghim Moh Market & Food Centre), Yap Kee Wanton Noodles (Holland Drive Market & Food Centre), Prawn Village (Ghim Moh Market & Food Centre), Henry's Chicken Rice (Commonwealth Crescent Market & Food Centre), Happy World Roast (Empress Road Market & Food Centre), Covent Garden Prawn Noodle (Havelock Road Cooked Food Centre), Guang Fa Laksa (Havelock Road Cooked Food Centre), Tom's City Zoom Mee Pok Tar (Ghim Moh Market & Food Centre)
Dee Cee
Dee Cee

The amount of char siew was insane. I could not even see the noodle underneath.
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Although the char siew is not the roasted and fatty kind I like, I had, in recent years, grown to appreciate the dyed and lean type.
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This char siew is subtly sweet, chewy and not as bad as I used to think of them.
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There were five pieces of miniscule wantons in the bowl of soup. The knob of minced meat in the wrapper contains chopped water chestnut which provided some crunch and sweetness.
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I liked the soup that is rich with the flavors of dried anchovies (ikan bilis).
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Read more: https://thedeadcockroach.blogspot.com/2020/03/ying-ji-wanton-noodle-taman-jurong.html?m=1

The stall is so popular, I only managed to lay my hands on a bowl after my fourth visit when I visited the food centre real early at 8am (the previous visits were at about 10am).
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I had the largest bowl of fish ball mee pok dry ($3/$4/$5) which came with four fish balls, a few slices of lean pork, pig's liver, halved prawns and several fish dumplings.
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The fish balls had better texture and taste than those from Leng Huat while the freshness of the halved prawns and lean pork were nothing to complain about. Although the pig's liver is no longer pink, the texture is still tender. As for the fish dumplings, they were not slimy like some places do so it is all good.
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I am quite excited to spot dong cai (preserved Tianjin cabbage) in the soup because I could not remember when was the last time I see any noodle stall using it. The soup is nice to drink and not too heavy on msg or salt.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/ng-kee-teochew-fish-ball-kuay-teow-mee.html?m=1

I have not eaten curry mutton noodle before so I am intrigued by how it is like. I had imagined it to be exactly like how curry chicken noodle is usually presented - served in a bowl of curry broth with yellow egg noodle, potato and mutton.
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On the contrary, it is served semi-dry in a plate of mee kia and mutton with curry splashed over. It was not what I had expected but it does looked good!
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The curry is not the lemak kind with coconut milk. In fact, I think there is no coconut milk involved at all. The complex rempah is savory and packs some heat.
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The unique thing about the curry is the addition of whole black peppercorns that gave the curry a peppery taste profile.
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The mutton is cooked to a tender doneness with no gamey odor. I believed the peppercorns played a part in subduing the offensive smell. There were two larger pieces while the rest are in smaller cubes.
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The mee kia is springy with a delightful bite and actually tastes quite good with the curry.
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The bowl of soup that comes with the noodle is rich with the flavors of dried anchovies (ikan bilis).
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Read more: https://thedeadcockroach.blogspot.com/2020/03/ying-ji-wanton-noodle-curry-mutton.html?m=1

Hong Man Tian Char Siew Roasted Pork serves char siew, roasted pork, roasted duck and soy chicken. You can have their roasts with either rice, noodle or hor fun with a bowl of complimentary soup.
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I ordered a regular plate of rice with roasted duck meat and char siew ($4/$5).
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For $4, the amount of meat and rice is quite substantial. Can definitely eat full. In fact, I could barely finish 2/3 of it and had to pack the remainder for later.
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The char siew have no charred exterior to speak of but I love the tenderness which I suspected to be the "bu jin tian" underarm cut. It is fatty but not overwhelmingly so.
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Although the deboned roasted duck meat is lean, the meat is tender and moist.
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I saw the auntie lifting the cover off the big pot to scoop a bowl of soup for me. My eyes brightened up at the sight of the various ingredients swirling around in the soup.
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With ingredients like carrots and potato, I believed it to be ABC soup flavored with the unwanted roasted duck parts like the neck and bones. The soup is flavorful yet not salty.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/hong-man-tian-char-siew-siew-yoke-taman.html?m=1

I had the largest bowl ($3/$3.50/$4) which came with four fish balls, a few slices of lean pork and fish cake.
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Personally, I find their fish balls rather generic and nothing to shout about however, I do enjoy the fresh pork slices and sweet tasting fish cake.
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What stood out for me had to be the noodle and tossing sauce. Although the mee pok was a little on the softer side, it still had a bite and it picked up the savory sauce pretty well. The chili is also aromatic with a manageable spice level.
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I could do without the fish ball and soup here. Just give me the rest and I will be a happy boy.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/leng-huat-fish-ball-noodle-taman-jurong.html?m=1

#02-67
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Chwee kueh selling at three pieces for a dollar, five pieces for $1.50.
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The chwee kueh stall is run solely by a elderly uncle in his 80s. With a hunched back, uncle goes about his daily chores with no extra help.
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Judging by the tools in his kitchen, I believed he made the chwee kueh from scratch himself instead of relying on ready-made stock from the supplier. Even the chye poh (preserved radish) and chili sauce are made in the stall.
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Uncle's chye poh are chunkier than, say, Bedok Chwee Kueh so you could still enjoy the crunch of the savory radish. The sesame seeds within also provided some explosive of sesame flavors.
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The chili sauce, on the other hand, is more salt-ish than sweet but packs some heat nonetheless.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/chwee-kueh-taman-jurong-market-food.html?m=1

I ordered the medium bowl minced meat noodle which come in three sizes ($3/$4/$5).
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Served in a porcelain bowl, I see sliced mushrooms, sliced pork, minced pork and pig's liver atop a mound of mee pok.
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A good tossing revealed the hidden sauces underneath. Dressed in a luxurious coat of sauce made up of their piquant chili sauce and probably pork lard oil, the noodle now looked like a million dollars.

Do not be intimidated by the seemingly potent chili sauce which is not that spicy at all. Two kinds of cut chili - the normal red chili and chili padi - are provided if you want some heat.

There is also a bottle of black vinegar on the counter which you can help yourself to for more sour notes.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/58-minced-meat-noodle-taman-jurong.html?m=1

I had to get me some of their famous char siew but then, I was craving for roasted duck as well hence, I decided to order a mix of both meats.
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I am delighted to find out that my order of char siew rice with roasted duck meat costs only $4 which is very reasonable!
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The exterior of the char siew was beautifully caramelized with a nice, sweet marinade. Not only that, it comes with a distinct smoky flavor not found in many other mediocre barbecued meat.
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On the other hand, what stood out for me was the roasted duck meat. The skin is a thin layer of crisp with just a bit of grease. The meat while lean, was tender. It was also not overly salty but just sufficiently salted.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/tien-lai-rice-stall-taman-jurong-market.html?m=1

For just $3, you could have your soy sauce chicken with either rice or noodle.
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I opted for the $4 soy sauce chicken with noodle.
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The chicken leg on top of the noodle had a alluring color and glaze from the soy sauce. Served with a side of chye sim and a bowl of soup, this is clearly a winner at just $4.
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The texture is moist and tender as the meat is just cooked through. The very thin layer of skin emits a nice soy aroma that is both fragrant and sweet.
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The springy noodle is tossed in a sauce with a subtle savoriness that pleases my palate. The chili, in particular, possesses a umami flavor that elevates the taste of the noodle.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/de-ji-hong-kong-soy-sauce-chicken-taman.html?m=1

My bowl of lor bee hoon is generous with toppings like shredded fish meat and their popular fried meat balls along with the usual suspects such as lor bak, fish cake and hard boiled egg.
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The viscosity of the lor is thick but not lumpy with starch. The braising sauce is well seasoned and flavorful on its own.
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Most people would probably enjoy it as it is but I, on the other hand, like to spam plenty of minced garlic and the all important black vinegar.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/feng-zhen-lor-mee-taman-jurong-market.html?m=1

Great news for fans of Koung's Wanton Mee especially if you reside in the West.
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The popular wanton mee from the East has set up an outlet here at JEM, right beside Jurong East MRT Station.
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I was thrilled when I saw the charred bits on the thickly sliced char siew as this only meant the barbecued meat is roasted instead of dyed.
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Despite being mostly lean meat, the texture is not dry at all. On the contrary, it is juicy and tender. I could even taste the sweet marinade on the exterior.
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The wanton wrapper has to be the thickest I have tried to date. Not sure if the wrappers were specially made according to their requirements but I realized they are more resilient to breaking. Texture wise, it is firmer thus not as supple as the thinner ones.
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I like the springy bite of the thicker-than-usual noodle which picks up the tossing sauce pretty well. I believe pork lard oil is part of the sweet and savory tossing mix that makes it taste so good. Although I requested for extra spicy, I did not feel the heat.
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Read more: https://thedeadcockroach.blogspot.com/2020/08/2020-aug-31-koungs-wanton-mee-jem.html?m=1

1 Like

The mildly spiced broth leans more towards the thin side but you could add more scoops of sambal chili to add depth to it.

I actually like it this way as I felt laksa is more about its rempah paste than the coconut milk. Too coconutty and the rempah would be overshadowed by the coconut milk so this is actually okay for me.

One thing I noted is that it is not too oily so this may appeal to the health conscious.

Also, I like how the laksa broth come without dregs (eg. dried shrimps) as they tend to make me choke and cough like the famous one from Yishun did to me.
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Read more: https://thedeadcockroach.blogspot.com/2020/01/shun-li-ah-ma-lor-mee-laksa-redhill.html?m=1

Dee Cee

Level 6 Burppler · 144 Reviews

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