Featuring Kau Kee Restaurant 九記牛腩, Lan Fong Yuen 蘭芳園, Singkoba, Seng Kee 119 Steamed Fish Head (Chinatown Complex Market & Food Centre), Small's, Bornga (Johor Bahru City Square), Foodie Market Place, Lam's Noodle House (Teck Chye Terrace), Hangzhou, China, Xin Mei Xiang Lor Mee
The Hungry Fatty
The Hungry Fatty

Located on the 2nd floor of Taman Jurong FC, Sikkander serves a fried chicken briyani that is incredibly value for money.

For $3.50, you get a nice heap of basmati rice, a fried chicken leg, some achar and a bowl of curry. The portions are generous for the price and the chicken was tender and juicy. In terms of flavours though, the basmati rice was a little bland and the curry tasted watered down.

But tbh there is not much to complain considering the price!

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I realised rather belatedly as I am writing this post that Eat 3 Bowls may be a subtle reference to the fact they only serve 3 different types of mains and all of them in bowls.

For about $9, you can get one of their rice sets which is really good value as it comes with the LuRouFan or chicken rice and 2 side dishes. If you cannot decide what to have, you can get their eat-3-bowls set for about $18 which comes with all 3 mains (in slightly smaller bowls) and a beverage of choice.

I highly recommend their milk tea which is way better than any of the chain stalls out there especially if you are a big fan of pearls. Their pearls are fresh, soft and QQ even after some time!

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LuRouFan (or braised pork rice) is undoubtedly the heart and soul of Taiwanese cuisine.

The meat should be braised until it is nearly gelatinous. The braising sauce and pork oil should be allowed to seep through the bowl of rice, coating each grain of rice with a nice oily sheen.

A good LuRouFan is one which will make you shove spoonfuls into your mouth and melt in your mouth in an explosion of flavours, leaving you craving for more.

Eat 3 Bowls' LuRouFan is one such good example. Needlessly to say, I will definitely be back!

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Most if not all Singaporeans are familiar with Hainanese chicken rice but not Taiwanese chicken rice.

Taiwanese or Chiayi (a Taiwanese city where the dish originated from) chicken rice looks like but tastes different from our beloved hainanese chicken rice.

For one, the chicken is served shredded instead of chopped. Whereas the rice for hainanese chicken rice is cooked with rendered chicken fats, chicken broth and pan fan to give it a glistening sheen, fragrant aroma and umami packed flavour, the flavour for the rice in Chiayi chicken rice comes from the sauce which is made from chicken broth and sesame oil. Somewhat similar yet so different.

I have never tried the real McCoy but Eat 3 Bowls' rendition of this dish is truly delicious. The sauce is savoury and addictive, and I love the fried shallot bits topped over the rice.

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Eat 3 Bowls offers 3 different mains - oyster mee sua, chicken rice and lu rou fan.

Oyster mee sua is a popular Taiwanese street food consisting of a bowl of wheat vermicelli in a rich bonito flavoured thick soup. The noodle soup is then topped with juicy, plump oysters and braised pig intestines and finished with minced garlic and a dash of vinegar.

Eat 3 Bowl serves one of the best (and if not the best) oyster mee sua in Singapore. The thick soup is flavourful and addictive and it was hard to resist slurping the mee sua and soup from the bowl. The oysters were also fresh, juicy and subtly sweet without the sharp mineral taste which most associate with raw oysters.

There used to be a time when there was practically no way to satisfy your craving for oyster mee sua, other than to book a ticket to Taiwan. You no longer need to do so with Eat 3 Bowls!

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Eat 3 Bowls is a popular Taiwanese eatery in the Bugis / Lavender area with a classroom theme - wooden chairs, tables with a shelf below them and menus that look like textbooks.

The menu is pretty straightforward. You get to choose from 3 mains and an array of side dishes or starters.

Our choice for starter was very simple - sliced pork belly with garlic sauce. The thinly sliced pork belly was cooked to perfection. The meat was juicy and tender whereas some eateries may have overcooked their pork belly slices and turned it leathery. The garlic sauce was savoury but I wished they had drizzled more of it or give it a more pronounced garlicky taste.

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Having read about the handmade ban mian at DMQ Eating House, I was really looking forward to trying it.

In terms of prices, a standard bowl of their pork ban mian starts at $4.50. The noodles were cooked al dente and is on the firmer and chewier side. I actually quite enjoyed them.

Unfortunately, their sauce was rather lackluster and bland. I prefer my dry ban mian to be on the savoury side but this was way too mild for my liking. Adding the chilli sauce to the noodles does improve the dish significantly tbh.

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For $7, you get a good decent sized piece of chicken chop with your choice of sauce (mushroom, black pepper, teriyaki or bbq) and 2 sides.

Besides the usual suspects (chicken chop/cutlet, fish & chip or steaks), [email protected] also serves an "Indulge Bowl" where you get to customise protein over short grain rice, soba or salad. Considering the price and their portions, it is worth checking out if you are in the area!

For their bbq stingray, Ace offers the option of sambal or garlic butter or both. We decided to have the best of both worlds.

The stingray was fresh. The meat was firm and yet flaky. Miss K loved their garlic butter rendition of the dish. The pungent garlicky and creamy flavour may seem kinda strange but worked well with the natural sweetness of the stingray.

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Ace first started as a bbq seafood stall at the Old Airport Road FC. This was apparent as their bbq seafood was really good.

Their sotong was fresh with a soft and chewy texture. The sambal paste was strong and robust with the right blend of spices. This is one dish that I will highly recommend ordering!


Can you name a place in Singapore which serves you samgyeopsal (Korean pork belly) and kimchi stew alongside sambal stingray and sotong?

I can't think of anywhere else besides Ace, a Korean fusion bar and bistro which recently set up shop in the Bugis / Lavender area.

Their samgyeopsal was marinated with gochujang and grilled to order. Whilst the meat part of the samgyeopsal was juicy and tender, the fatty and skin layer was unfortunately rather tough instead of gelatinous and crispy. According to my research, this is apparently because the pork belly was dehydrated faster than the collagen can convert to gelatin, drying out the meat and making it leathery instead of softening and crispying. If they can fix this, the samgyeopsal would be really tasty!

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Each bowl of Hoe Heng's lor mee comes with deep fried fritters which the stallholder has kindly placed in a separate bowl. Besides ngoh hiang, there is fried dough fritters and wantons.

Hoe Heng's lor mee starts at $4 per bowl and is one of the few lor mee stalls I know which open till late at night, perfect for those who are craving it for dinner or supper!

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