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From TamJai SamGor
Tamjai Mixian serves a tasty and comforting clear soup noodle dish with a variety of toppings.
过桥米线
This is Cross Bridge Mixian consist of: sliced pork, sliced chicken, sliced beef, fishcake, fishball, cuttlefish ball, sliced pork belly, sliced pork liver, bamboo fungus, lettuce, pickled cabbage, minced pork, bean sprouts, beancurd sheet, tofu puff, chives.
Its the non spicy clear soup based.
Recommended!

Located within a coffeeshop in Bedok Town Centre is Happy House Sichuan Kitchen Mala Hotpot, our go-to destination for value-for-money, no frills, consistent quality of Chinese stir fries. The 3 most ordered dishes for us will be in the order of 手撕包菜, 番茄炒鸡蛋 and 回锅肉. Can you actually believe that these dishes cost between $6-7 each?

The first is the stir fried cabbage with umami fish sauce and pieces of meat while the tomato egg is just comfort food maximus. The meat dish is twice-cooked pork belly with leeks and scallions. Each of these dishes are meant to go alongside a bowl of white rice.

Fried Hokkien Mee is a hawker food classic that seems to be slowly going the way of dinosaurs. Sure, there are a lot of hokkien mee hawkers, but finding a really delicious plate is rather rare. So I was rather surprised when a fast casual restaurant like @tunxianghokkiendelights stepped up and made Hokkien mee their signature dish, and I finally tried their version one evening.⠀
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At $8.90++ a plate, it isn’t that much more expensive than the standard hawker version. The portion of noodles and fried lard on the plate are quite charitable, but the amount of chopped squid, pork slices and the three shrimp in the dish could be described as…slightly strict. It’s pretty laden with egg however, so you get a lot of fluffy scrambled egg bits here and there.⠀
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Unfortunately, the Hokkien mee was annoyingly bland. The gravy was devoid of most of the umami I was expecting from a prawn broth, and only showed glimpses of salinity here and there. This plate desperately required the intervention of a heaping helping of chili, and luckily enough Tun Xiang managed to bail themselves out on their self made sambal chili. The spicy, salty chili paste added everything that was sorely lacking from the base plate of Hokkien Mee.⠀
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When you make a dish your pride & your signature, you best make sure it’s one of the best around town. Otherwise you’re gonna end up with egg on your face.

Dried Beancurd skin (yuba), Barley, White fungus, Gingko

Total Price: $130 per pax

Overall more of comforting homecooked food than food that would amaze, so it's up to you if you wanna give this a try! Also heard that waiting time is now 1 year instead of the 2 years that we waited :-)

Oh I enjoyed this veg - it was fresh and crunchy, and paired really well with the crispy ikan bilis.

Chef Sam boiled the soup over charcoal, with ingredients including Duck, dried octopus, dried sotong, kidney beans, and 4 kinds of mushroom. Overall pretty sweet, and tasted quite similar to homecooked soup my mum makes.

Fish was fresh, and chyepoh turned out to be our favourite we wished there were more of it.

2.5kg huge chicken, where the caramelised garlic was indeed crispy. The garlic would totally go really well with Teochew porridge 🤭.

The initial Duck breast I had was kinda dry and lacked flavour, but because that specific part did not get any of the sauce. The Duck leg I had subsequently was tender, and pretty flavourful! Skin was slightly smokey from being roasted w/ charcoal. Not to forget the pineapples which were crazy sweet?! And this is coming from someone who dislikes pineapples but finished them anyway.

This dinner got us waiting for 2 years, and we finally had it recently in 2023 - thank you @eaterries for organising this meal for us!

🌟 Crayfish Horfun
Had to put my favourite dish as the first pic - the fried shallots made wonder - it made the dish so fragrant and flavourful. Kwaytiao also well-cooked, only qualm is this dish was really oily. Definitely left wondering where I could find similar dishes in Sg (please DM me if you know any!!).

Their signature flavourful duck is what keep us going back. Other dishes are pretty normal and ordinary. Typical Chinese restaurant.

First time having a fried milk bar, and greatly enjoyed it. Each piece has a light yet crispy exterior, with soft and chewy filling inside. I think this is usually taken as a dessert but we had it as sides to counter the spice from the rest of our dishes lol

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📍 Ba Shu Sichuan Restaurant
219 Bedok Central, 01-122, Singapore 460219
Floor 1 · Bedok Town Centre

#burpplesg #bashusichuan