Local delights

The dish is spot on with a deep broth flavour, well cooked noodle mixture and good seasoning. The queue can be quite long as the cook prepares each batch of several portions separately, but you can observe him in action. It’s quite amazing to see how he manages a wok full of noodles with hands. Portion size varies at 4, 6 or 8 dollars and the amount of seafoods (prawns, squids) are more accordingly.

The signature Crispy duck with rice sided by fresh vegetables, fried tempeh and tofu. The duck leg is deep fried till such beautifully golden colour and crispy texture that you can chew the bones, literally. It would be a crime not to mention fumingly hot, chopped chili pati which rounds the dish.
I would have loved the dish more if there had been free peanut sauce on the veggies and more dipping sauce instead of chili. Gado gado sauce is charged at $1.5, which is a hindrance for me.
Price is $9.90 no SC, GST incld which is quite good.

I was drawn to this eatery by the article on CNA. I have to admit that I am not always a fan of pork or chicken chop because of huge size, oily batter and dry meat. However, I really enjoyed the pork chop meat at Chuan Ji. The highlight of the dish was the chop itself: 2 pieces of thin battered pork that was deep fried to crunchy texture and golden colour. Other components were rice and lettuce, and the french fries were a bit strange for me.
The gentleman owner was very welcoming and courteous. He was talking to customers regardless new or frequent patron.
I hope to come back to try the beef stew.
Pork chop is $6.50.