Restaurants

Overall, we paid about $22-$24 per pax for a satisfying and very filling meal. As they had quite a number of dishes that I can foresee myself ordering again, I can finally understand why this restaurant has been featured numerous times in the past and I would similarly highly recommend more to come and brave the queue for this. A reasonably priced restaurant serving high quality Thai cuisine, great for groups (Less than 10 would be great as the restaurant is quite small).
Price: 8.5/10
Taste: 9/10
Ambience: 7.5/10
Overall: 8.5/10

Full review at: https://thankgodjournals.wordpress.com/2019/12/09/restaurant-review-ah-loy-thai-best-thai-restaurant-thus-far-08-12-19/

More pictures at: https://www.instagram.com/p/B52nNX0gH8X/?igshid=1mbv4ww7pvseb

(Part 3 of 3)

Bean sprouts were very saucy and surprisingly flavourful. They remained their crunchy texture, with bits of spring onion, sliced red chili and silver fish throughout.

Full review at: https://thankgodjournals.wordpress.com/2019/12/05/go-ang-pratunam-chicken-rice-jem-05-12-19/

More pictures/menu at: https://www.instagram.com/p/B5sSr0oH1dt/?igshid=n9yy1prtd69h

(Part 2 of 3)

(Unfortunately, they missed out this order :/)
As the entire basil leaves are used, there's a strong bitter earthy flavour permeating throughout the dish which may not appeal to everyone. The dish I had had parts which were spicier than others. I liked that the kai lan retained a nice crunch and that the bits of chicken were surprisingly tender.

Full review at: https://thankgodjournals.wordpress.com/2019/12/05/go-ang-pratunam-chicken-rice-jem-05-12-19/

More pictures/menu at: https://www.instagram.com/p/B5sSr0oH1dt/?igshid=n9yy1prtd69h

(Part 1 of 3)

I honestly feel that this tastes like a typical kampong chicken with a slight gamey taste permeating throughout the meat. Not the most tender nor moist but its still delicious, not as oily as your typical Singapore Hainanese chicken. I like how it was made boneless, decent portion for 2 pax.

Full review at: https://thankgodjournals.wordpress.com/2019/12/05/go-ang-pratunam-chicken-rice-jem-05-12-19/

More pictures/menu at: https://www.instagram.com/p/B5sSr0oH1dt/?igshid=1156fuzd6hse

(Part 8 of 8)

This is a very rustic version of the dish and incomparable to the one I had at YAN @ National Gallery. The skin could have been crispier and more intact with a greater portion of sesame seeds evenly distributed on top. Their red bean filling was thick but somehow felt that it overwhelmed the outer pancake layers at times, inconsistent red bean to dough ratio. It's still a great way to end off the meal though, washing it all down with a cup of warm Chinese Tea.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 7 of 8)

Fluffy, crunchy (From the deep-fried bits below), full of flavour, sinful and satisfying. Apart from wishing that this gave you no calories or that it was offered in a buffet, there's nothing more you can expect really.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 6 of 8)

There was a strong aroma of salted egg wafting through the air right above the dish, causing me to steal a piece almost immediately after it was served. Unfortunately, my first impression wasn't quite as good as the coating of salted egg that I got was bland. After a few more pieces though, I realised that there was indeed some that had a flavourful crust to it with loads of flavour matching the strong aroma it was giving off. So there was some inconsistency in the distribution of flavours but a tremendous plus point for me would be their plump, juicy and moist prawns which I was pleasantly surprised to discover, especially considering how the exterior remained crisp and crunchy.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 5 of 8)

Unfortunately, this was barely spicy perhaps to cater to a wider consumer base. I did quite like the sweet and sour flavour to this but I would still go for the authentic Szechuan Ma Po tofu any day. The tofu was decent but I've had silkier versions.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 4 of 8)

Their eggplant was still firm and had lots of flesh. A classic dish but I'm used to places where the minced meat sauce is thicker in consistency and where every bite basically fills your mouth with the minced meat.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 3 of 8)

A soupy/saucy dish with what seemed like equal proportions of mushrooms (I'm not an expert but it does not look like Bai Ling mushrooms which apparently is a gourmet mushroom slightly resembling an abalone) to spinach. For a large portion, I felt that it could be bigger.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 2 of 8)

I'm not too sure if I've tried this before but I do find the sauce quite nostalgic, not too sure how to describe it. It came with Szechuan dried chili, slices of ginger, and cloves of mushy garlic (As a fan of garlic, this was heavenly by the way). I'm not too sure if the skin of the chicken is supposed to be soggy but it's still a decent dish overall.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/

(Part 1 of 8)

This is not braised to the point that it is melt-in-your-mouth tender but the mildly sweet sauce that coats the entire pork paired with the savoury and watery sauce of the dish and the preserved vegetable (mei cai) results in a harmonious combination of flavours, providing satisfying clean flavours to the dish. I highly recommend you to add copious amounts of the sauce to your porridge, a match made in heaven.

Full review at: https://thankgodjournals.wordpress.com/2019/12/02/87-senze-taiwan-porridge-restaurant-01-12-19/