Chinese Food

Chinese Food

Featuring Ghim Moh Market & Food Centre, Yong Xing Mian Jia Can Shi, New Rong Liang Ge Cantonese Roast Duck (Queen Street), Yap Kee Wanton Noodles (Holland Drive Market & Food Centre), Prawn Village (Ghim Moh Market & Food Centre), Happy World Roast (Empress Road Market & Food Centre), Tien Lai Rice Stall (Taman Jurong Market & Food Centre), Covent Garden Prawn Noodle (Havelock Road Cooked Food Centre), Tom's City Zoom Mee Pok Tar (Ghim Moh Market & Food Centre), Yap's Noodles (Yishun Park Hawker Centre)
Dee Cee
Dee Cee

I had the char siew and roasted pork rice ($4).
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I was probably the first customer of the day hence there is no queue at all. My order came with a generous portion of char siew and roasted pork piled on top of white rice drizzled in sweet sauce which is value for money.
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The char siew certainly looked the part; on the outside, it was beautifully roasted with good char and glaze while on the inside, it had a pinkish glow - a testimony to the process it has gone through in the furnace.
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The roasted pork skin had good crackling and come with bit of fats.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/lee-kheong-roasted-delicacy-hong-lim.html?m=1

Unlike the usual green colored pandan-infused glutinous rice balls, these handmade ondeh ondeh from Ah Meng are made with sweet potato instead.
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They come ready packed in four ($1.60), six ($2.40) and eight pieces ($3.20). The stall also sell handmade tapioca kueh which are equally popular and gets sold out by noon.
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Similar to making tang yuan, the dough were shaped into tiny balls filled with cubes of gula melaka within them. They are then boiled in hot water before finally rolled in a bed of desiccated coconut.
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The ondeh ondeh here are freshly made from scratch at the stall everyday. The business and the making of kueh is now taken over by Ah Meng's daughter.
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As I pop one into my mouth, it still felt warm to the touch.
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The texture is soft and delicate due to its thin skin.
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Some of the gula melaka had become molten but those that did not melt completely had that crunchy core instead which is equally tasty.
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Due to their size, you do not get that cloying sweetness and it makes a perfect tea break choice with a cup of kopi o.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/23-march-ah-meng-hong-lim-market-food.html?m=1

I ordered the regular bowl ($3) of fried fish lor mee that come with four pieces of fried fish, half a hard-boiled egg and flat Hokkien noodle in a bowl of lor.
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The condiments are self service here so you could help yourself to the black vinegar, sambal chili and grated garlic.
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The viscosity of the gravy is just nice without being too gloopy or runny and there are no lumps of undissolved starch. There are also egg ribbons in the gravy.
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The surface of the flat Hokkien noodle picked up the gravy very well. Also, the crunchy bean sprouts provided an alternate texture to the gummy mouthfeel of the noodle so there is no jelak-ness.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/ma-bo-lor-mee-hong-lim-market-food.html?m=1

I opt for the regular bowl ($6/$8/$10) of mee kia which was served in a large, white bowl. It comes with a small bowl of soup on the side.
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I believe the noodle portion is the same for all three pricings but the pricier bowls come with more ingredients and a bigger bowl of soup with seaweed (the regular bowl does not have seaweed).
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The upsized options are also served in "prettier" bowls with oriental decorative border. ๐Ÿ˜
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My $6 order includes meat balls, minced pork, pig's liver, sole fish and wanton sitting atop a mound of mee kia. They are quite heavy-handed with the sauces here such as black vinegar.
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The noodle is cooked softer than al dente but still springy. I love the punch of the black vinegar which is fragrantly sour and the chili was power.
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You know the soup is good when there are lots of those pork sediments swirling about in the bowl. My $6 bowl of pork noodle only come with a small bowl of soup but if you order the larger portions, there will be more of that delicious soup (and seaweed) for you.
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In all honesty, I find this a great bowl of noodle but the small serving for its price is a big deterrent for me to enjoy regularly. As much as I would like to support our local hawkers, this bowl of pork noodle is a luxury to have in this trying period.
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Read more: https://thedeadcockroach.blogspot.com/2020/03/tai-wah-pork-noodle-hong-lim-market.html?m=1

It was the posters of Bruce Lee that pulled me towards this roast stall called The Legend Roasted Meat Rice And Noodle which is located at the back row on the first level of Hong Lim Market & Food Centre.
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I decided to go for the char siew and roasted pork rice ($5). The price is a dollar more than Lee Kheong Roasted Delicacy upstairs on the second level but the portion of the roasted meat is more here and it come with fresh greens with a bowl of soup.
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I love the melt-in-the-mouth tender char siew!
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As I visited on a Tuesday morning, I missed out on their fei po char siew which is only available on Monday, Wednesday and Friday. If their normal char siew already far surpasses my standards, I wonder how much more impressive is their special char siew?
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Their fun-sized roasted pork is very adorable because it is like so short. With equal parts of lean and fats, the texture is enjoyable especially with the biscuit-y crispy skin. I have not had such crispy roasted pork skin for a while now.
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The added greens and the bowl of soup is a nice bonus to have.
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Read more: https://thedeadcockroach.blogspot.com/2020/04/the-legend-roasted-meat-rice-and-noodle.html?m=1

My order ($4.50) came with chicken chop on a mound of mee kia (thin noodle) with some chye sim and a bowl of soup. I helped myself to some of the pickled green chili.
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I had high expectations for the tossing sauce which looked potent.
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Giving everything on the plate a good toss, the thick and luscious sauce clung on the noodle beautifully. The savoriness of the sauce and the heat from the sambal (I had asked for more sambal) is superb. The white vinegar from the pickled chili whets my appetite even more.
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As the chicken was fried upon order, it is hot and crispy on the outside while the inside tender and juicy.
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It tasted really good. I bet the marinade is more than just the usual soy sauce, salt or oyster sauce.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/chin-seng-cooked-food-chicken-chop.html?m=1

The best time to come is on a weekday morning. I arrived just slightly before eight and there were plenty of empty tables around.
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There are different combinations of pork, chicken, sliced fish and cuttlefish with a basic bowl (no egg) starting at $3.50.
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I ordered the pork porridge and added-on both an egg and century egg for $4.50. After making payment, I was given a slip of paper with a number on it. I sat at a nearby table and waited for the corresponding number to flash on the digital screen to pick up my order.
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The number I got was 19 while the number on the screen is 16. It took about five minutes for my order to be ready.
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My bowl of porridge came topped with youtiao, spring onion, and fried shallots. Other than the egg and century egg, I discovered pork slices, pig's liver and even two precious slices of pig's stomach below.
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Being a typical bowl of Hainanese porridge, the grainy texture is thus not as smooth as Cantonese porridge but the richness of the egg yolk gave it some creaminess.
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Taste wise, the porridge is well-seasoned without the need for more seasonings. I even tasted tung choi (preserved vegetable) in it. Light soya sauce and pepper are provided in squeeze bottles but I did not touch them.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/johor-road-boon-kee-pork-porridge-blk.html?m=1

The Beef House at 217 Syed Alwi Road is famed for several things: yong tau foo, beef balls, beef tendon balls, soon pan (็ฌ‹็ฒ„) and suan pan zi (็ฎ—็›˜ๅญ).
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It is not hard to understand why they are so immensely popular because nothing here is factory made - well, maybe except for the various noodles (bee hoon, kway teow, Hakka mee) used here but otherwise, everything else is handmade.
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I ordered a bowl of beef tendon ball soup with bee hoon ($5), two pieces of soon pan ($1 each) and a plate of suan pan zi ($2).
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The soup is refreshingly light and clean-tasting especially with the addition of coriander however, what really stood out for me, are the tendon balls.
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Seriously, I have not tasted such beefy flavored balls before. Also, the texture is firm yet bouncy, I suspect if it rolled off my table, it might bounce across the road to the coffee shop opposite.
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It is so meaty, so substantial I doubt there are any fillers in it.
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I loved suan pan zi but they are so hard to find! This Hakka delicacy is made by kneading tapioca flour with yam but over here, they added pumpkin into the mixture as well which is then rolled into shape and stir fry with a copious amount of minced meat, black fungus, mushrooms and hae bi (dried shrimps).
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The Hakka soon pan had yam added into the dough of the skin.
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Incredibly chewy and starchy, the crystal-like translucent skin may seem a little thick but to me, that is the best part because I enjoy chewing on chewy stuff!
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/the-beef-house-217-syed-alwi-road.html?m=1

Zhu Jiao Shu Shi (็ซน่„š็†Ÿ้ฃŸ) at Tekka Market & Food Centre is managed by a pair of elderly couple with a younger man whom I assumed to be their son.
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The stall offers simple breakfast options such as white bee hoon ($1.70), fried bee hoon ($1.20), chee cheong fun ($1), glutinous rice ($1.50) and peanut porridge ($1). There are also some ala carte side dishes which you can add-on to complement your meal.
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I ordered a plate of fried bee hoon and added a slice of luncheon meat and cabbage. I also had a bowl of peanut porridge.
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The total cost of my meal came up to just $3.30.
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The bee hoon is nicely seasoned and just one mouthful with some sweet sauce sent me spiraling down a slick slide back to my younger days. Memories of Mum holding my hand as we make our way to the bee hoon stall began flashing in my mind.
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The luncheon meat was snipped with a pair of scissors in such a way that resembled spam fries. It still had some warmth to it with a crisp exterior while the cabbage provided some sweet crunch.
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The peanut porridge came with slivers of fish cake, peanuts, spring onions, fried shallots and a dash of pepper.
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Consistency is not the smooth and velvety type. On the contrary, it is a bit more on the runnier side where the rice grains are still distinguishable. I supposed this is to cater to the regulars which are mostly the elderlies.
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The lightly flavored porridge does not contain a lot of ingredients but it is as comforting as it gets and I have nothing to complain for $1.
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Zhu Jiao Shu Shi's breakfast selection might not be fancy, but it more than satisfies.
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Strangely, a stall that offers such good value have hardly any presence on social media. Hungrygowhere even stated them as closed? At the point of writing this post, I have feedback to them twice but no action was taken.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/zhu-jiao-shu-shi-affordable-old-school.html?m=1

I had the largest bowl at $5, opting for a mix of bee hoon and mee (yellow noodle) which also come with bean sprouts and four halved prawns that have been shelled and deveined.
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A small bowl of prawn soup is served on the side.
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Firstly, the prawns. I loved the freshness and firm bite but that is only because sea-caught prawns like ang ka and sua lor are used. Non of that farmed nonsense is being used here.
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Apart from that, another highlight would be the tender and chewy pork slices which is one of my favorite things to eat. I seriously could not get enough of them and should have topped up for more.
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Next, Theron home-made sambal chili is really good and the sauce-mix coated the bee hoon/mee really well. During the tossing, I even discovered crispy pork lard hidden at the bottom of the bowl!
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The fried shallot crisps sprinkled on the noodle deserve a mention. Just the thought of peeling all those shallots alone is enough to make me cringe however, instead of relying on ready-made supplies, the stall make their own.
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Indeed, the effort shows as the freshly fried shallot crisps are far more superior in terms of texture and aroma compared to the stale and rancid ones from the suppliers.
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The prawn broth is on the lighter side, but still flavorful enough with crustacean essence and a underlying pork sweetness that does not make me feel guilty for finishing it to the last drop.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/545-whampoa-prawn-noodle-tekka-market.html?m=1

Unlike a typical economical rice stall, this curry rice stall have a very limited number of dishes available. I picked the braised pork belly, curry chicken and stewed cabbage which added up to $4.50.
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The pork belly is well braised. Despite being covered by a coat of curry, the braising flavor still come through as I bit down on the tender meat.
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I read that they only serve chicken wings here which is exactly what I received when I requested for "curry chicken". The large sized chicken wing did not taste like it had been marinated but the tender flesh still tasted good with the flavorful curry.
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I thought the stewed cabbage would be very mushy but no, they still retained that refreshing crunch which provides an alternate texture to the rice.
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I find the usual Chinese curry too runny, not spicy enough and had too much coconut milk for my liking. For me, curry should be thick, spicy and a little sticky.
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The curry here ticks all the boxes for me.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/eleven-fingers-eu-kee-scissors-curry.html?m=1

I had the da san yuan/ๅคงไธ‰ๅ…ƒ ($5.50) which consisted of char siew, roasted pork and roasted duck meat along with a plate of white rice all blanketed under a liberal amount of thick sauce.
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The roasted pork is adorably tiny and a delight to chomp into with its crackling skin that is adequately salted. The alternating layer of meat and fat makes it a very tasty morsel. Among the three types of meats, this is my favorite.
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The char siew spots a beautiful caramelized exterior but unfortunately was a very lean cut of meat that leaves stringy fiber stuck in my teeth. I could not taste much of the flavor either as they were mostly drowned out by the thick sauce.
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The roasted duck meat was deboned for easier eating. While the meat was on the leaner side, it is not dry at all due to the thin layer of fat under the skin which acts as a lubricant.

What I loved most in this meal is actually that very umami chili sauce! It goes great with both the meat and rice so take more of it!
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Read more: https://thedeadcockroach.blogspot.com/2021/03/new-rong-liang-ge-cantonese-roast-duck.html?m=1

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Dee Cee

Level 6 Burppler · 170 Reviews

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