Top Chinese Restaurant

Top Chinese Restaurant

Featuring Mrs Pho (Bussorah), Si Chuan Dou Hua Restaurant (PARKROYAL on Kitchener Road), 109 Teochew Yong Tau Foo, [email protected], Buk Chang Dong Soon Tofu (Ang Mo Kio), Donburi no Tatsujin (Ang Mo Kio), 123 Zô Vietnamese BBQ Skewers and Hotpot, Chef Kin HK Wanton Noodle (Bedok), Old Shifu Charcoal Porridge
Peggy Yap
Peggy Yap

If u r looking for a top quality Claypot Rice especially during Chinese New Year, look no further, this is the place to go.
The rice is fully covered with excellent susage, liver sausage & wax meat, the oil just infused down to the rice, each grain soaks up the flavour yet not overly oily like most Claypot Rice places, there is no black soya sauce to complicate the wok hei, smell & taste heavenly. Best is the bottom are the "burnt rice" which is the distinctive hallmark of good Claypot Rice. Super "winter" dish before the quality sausage runs out.

This is a common dish among Chinese restaurant that really test the culinary skill of the chef. Deep Fry a well season meal enclave with just a thin layer of corn flour, top with just the right balance of sweet & sour sauce. It has to done right in every step. Precision, experience, skill are all aligned to get a perfect bite - crispy, non oily, yet succulent & yummiliciou at the same time. Chef Leung you did it well !!!

Besides the Soon Tofu set, we order the Japchae Mandu (Dumpling), very nicely fry, crispy skill and succulent meal filling inside. Though a bit pricy (5 piece @$6.50), but yummy. High recommended for side dish

One for One promo set - Curry Chicken which comes with curry sauce & carrot. Good value.

One for One promo set - Saba Fish comes with rice, the fish is nicely grill, the seasoning is just right, could be even better with a little more sauce which is very yummy

Newly open. Still pack with goodness & yummiliciou - "soon" (soft) Tofu. Compare to the main oulet, it is scale down in size with pocket friendly price.

Nothing wrong with bland clear food, some days you just want a simple soul food to clear your system after heavy feasting days.

His eponymous biz Chef Kin HK Wanton Noodle drew snaking queues that lasted up to one-and-a-half hours long – despite being in a nondescript kopitiam deep in the Yishun heartlands. Foodies friends tried & highly recommended. We went all the way to Bedok to try out his 2nd newly opened outlet. Lines is long, it has since abated to a more manageable 15 minutes at peak meal times when we were there for breakfast. The service is swift, well organized & friendly.
We ordered both dry & soup type with fry Wanton side dish. The 1st spoonful of broth is robustic, flavourful, can detect the Jie Hwa Ham & Flounder which makes it tastes superior. The noodle is QQ, right texture & tasty too. For $5 serving it comes with 5 good size Wanton, each filled with large crunchy prawn. The deep fry wanton add additional dimension to the whole meal too.
For a fussy eater, this large bowl is authetic, fulfilling, faultless, satisfying, with this standard who needs to go Hong Kong for their signature Wanton Noodle 🍜 😀 😄 😉 😜 😆

Our repeat visit to Mrs Pho Bussorah as their grill items are really good, in particular the Iberico Pork & the Mummy Meat Balls which are outstanding, they do the char & seasoning just the right way we like. We order the Beef Pho & Com Tam which are the commonly known dishes locally. Overall, if not for the tiny table for two which is squeezing, the overall experience is good place for a non frill eatery for quick fix of Vietnamese Street Food.

We try the 2 signature dishes, Lemongrass Pork Chop Rice & Dry Vermicelli with Spring Roll, Meat Ball & Lemongrass Pork Chop plus few grill items - Iberco Pork Belly, Fermented Bean Curd with Asparagus, Mama Meat Ball & King Mushroom. All items are nicely prepared, tasty & homey. Portion are generous too. Pleasant environment after the restaurant moved to Bussorah Street. Will return.

Miss this store fir a while, always busy at lunch, tea time is best. Deep fried items r crispy & freshly made, the chili seasoning is excellent.

We started with Oyster in 3 ways highly recommended by owner Peter (raw, semi cooked with peanut & cooked with Bechamel sauce) which turned up superb. Following by the charchol grill Shitaka Mushroom, Beef in Betel leaves & Spicy Pork Stick. Of course we never miss their signature BBQ Quail on each visit. Deciding between the Duck Noodle Soup or Banh Xeo (Vietnamese Crepes), thanks to Peter kindly offers we can have the best of both world - half of the Banh Xeo which satisfy our craving badly. The finale is the warm Duck Noodle which helps to settle down all the food.
Walking out with a happy belly. It tastes heavenly, feel like we are back to Saigon 🇻🇳

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