"zi char! zi char!"

that day father's day; only a worthy humongous deep fried pig trotter befits the chieftain himself to perform the deboning. from the west to machpherson because that one time #炸猪手 here was unforgettable; well executed crisp exterior yet the inside remain tender moist. you know that little gelatinous mouthfeel you usually associate only with a braised? consistency checked.

#satay but #foiegras. #micdrop. pop one into your mouth first for pureindulgence. then a cut as spread on the buttered toast. shiok only. definitely a $7 well spent if you ask me.

don't be fooled by the lack thereof, the red hard shell is actually salt and spices rubbed all over 3427 times. you then want to pick off the shells with your fingers brusquely and coat them liberally with the salty concoction before pinching the sweetest crab flesh with roe aplenty. by design and chance, the explosive culmination of dead salty and sea sweetness in your mouth shocks you momentarily and leaves in a state of blank and ecstasy. you helplessly proceed to repeat all proceedings, prolonged and more physical, licking clean your fingers like a cat at its paws and pursing your lips continously like a dying man at a desert at any chance of moisture. experience this at a phone call away; Yang Jun at 9127 9846 ($48 onwards, seasonal price).

quite a kick with this peppery peppery albeit crab sweetness. while i prefer this over their chili crab (the chili sauce was a tad let down and watery), i would prefer a plump crab to interchange with the spiciness. so you can get all the peppery spiciness in the mouth with mouthful of crab flesh to compensate. that would really up the shiokness index. salted egg vs white pepper? I like "yellow jokes" you see. Hahaha

when my taiwanese supplier insisted he wanna order the omelette everyone is having. lol. little did he know that this is atypical fried been hoon pressed flat to a heavy "wok hei". burnt bits only serve to make this bid gourmand entry spectacularly fragrant! you have to give it that some of the most delicious food in the world is unceremoniously unhealthy. period. oh well, an unhealthy body but a happy soul right. i prefer to work on that spiritual cultivation. haha.

crabs on steriods and it came out so flashy it was shimmering. that pool of salted egg sauce was so comforting in taste and texture, not a single drop was wasted. i even drank from it! so we have zai shun as champion for steamed fish and uncle leong for champion for crabs. whats not to love about the west!

when chinese supplier is in town and wanna a local feel, KEK. diplomatically, they have the giantic meatiest pincers. that sacrifice right

you marmite want to order this at kek pandan. been a long time since i enjoyed a good one. glad to know where to go next time!

somethings change, somethings wont. good old times here to stay - kek's moonlight horfun! savory but slightly heavy handed masked the good wok hei that day.

pork liver would be your usual suspect but not if it is at the new hands of kek at pandan gardens. mod sin, progressive zi char as the media calls it, this is claypot not pork but calf liver. because calf, tenderness was highly enjoyable and absence of gamey taste that you would usually associate. suggestively, even a subtle sweet taste to it. piping hot and molten thick savory sauce in claypot guarantees a more than usual rice intake. die hard fans of KEK need not worry as hard core signatures like their chilli and pepper crabs and moonlight hor fun are here to stay. but i say, why stay at comfort zone and lets give our favourite zichar dishes a new interpretation and new breadth of life!

i present you the entirety of a deep fried pig trotter. behemoth whole pig leg to a deep good fry guarantee a good crisp outisde but moist tender interior to enjoy

very "zai". so is the awesome awesome fish game here very strong. salted egg bitter-gourd.