Welcome to Choa Chu Kang. Looking for Zi Char places?

We loved their rendition, which has excellent wok hei / breath of the wok.
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The wide flat rice noodles has absorbed the soy sauce stock, completed with wispy egg, crisp bean sprouts, and tender moist beef slices. Bursts with smoky grainy savoury salty meaty eggy sweet vegetal flavour.
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Can see why this is popular.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Our favourite dish here, this has a large claypot filled with a robust nam yu / fermented red tofu bean curd gravy, lending bold sweet savoury salty flavour.
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The pieces of succulent tender juicy pork belly, chewy dried bean curd sheets, crisp carrot strips, crunchy black fungus / wood ear fungus, and fresh coriander, combine for meaty vegetal savoury salty sweet earthy grainy flavour.
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Best paired with white rice.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Established since April 1997, Yen Sen Seafood is a humble heartland zi char stall in the far flung north of Singapore. With a captive audience and regular footfall, Yen Sen Seafood is well patronised, and their menu is extensive.
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Loved the Hot Plate Venison (SGD $18), with the tender medium thick moist slices of venison tossed with spring onions and ginger. Combined, the flavours of smoky meaty savoury salty vegetal herbal spice are delicious and robust. Served sizzling on a hot plate, so satisfying.
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An uncommon dish, the Fermented Bean Curd Celtuce / Fu Yu You Mai (SGD $9) has crunchy fresh celtuce / you mai, glazed with a light fu yu / fermented tofu bean curd gravy. This has light vegetal savoury sweet flavour, nice.
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The Sambal Sweet Potato Leaves (SGD $8) are well stir-fried, the sambal belachan / fermented shrimp paste chili coating the soft tender sweet potato leaves. This has nice vegetal earthy spicy savoury salty flavour, yum.
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The Cereal Prawns (SGD $13) were well executed, with the crisp juicy shell-on prawns peeling easily. The crunchy cereal oats coating lends an addictive grainy salty savoury spice note to the natural sweet savoury flavour of the prawns.
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Disappointed by the Pipa Chicken (SGD $13), largely because the roast chicken was dry in texture, though it held meaty sweet savoury salty flavour. The gravy carries robust fermented shrimp paste, tasting similar to a rojak gravy.
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Yen Sen Seafood
More details:
https://ivanteh-runningman.blogspot.com/2023/05/zi-char-yen-sen-seafood.html

Read about this halal zichar and decided to give it a try. Arrived at 5.30pm before the dinner crowd and ordered San Lou Bee Hoon from a server. When I asked in Chinese how much and where can I seat, he gave me a blank stare. I repeated in English and he said anywhere.

Waited for 20 mins although there is hardly any customer. When the same server came, lo and behold! He brought a plate of San Lao Hor Fun. I told him he got it wrong because I ordered San Lou Bee Hoon. He gave me a disgusted look and went away.

Another 15 mins later, he came back with a plate of San Lou Bee Hoon. All is forgiven when I smelled the charred wok heat bee hoon. Here’s what I liked:
1) crispy slightly burnt on the outside, moist bee hoon inside.
2) goes well with their sambal belachan chilli.
3) portion is generous for $5.50

And here’s what I missed:
A) as this is a halal zichar, definitely no lard with I feel is de-rigueur for San Lou Bee Hoon.
B) replaced sotong with fish meat. Not sure why but sliced fish does not have the chewiness of sotong.
3) the chicken meat that replaced the pork could have been better marinated. There is a raw chicken taste.

I think all in, I’d better stick to my usual San Lou Bee Hoon places.

Came to this rather odd location that is located within Choa Chu Kang in search for the Chee Cheong Fun that some has been talking about online but I kinda left not just being impressed by the Chee Cheong Fun that I had, but also the vibes that the area carries — thought I wouldn’t be able to find an area with a coffeeshop that has such Malaysian vibes — the haphazard placement of stalls and seatings placed on the road being quite the highlight to me at least.

Being all unnamed stalls, the Chee Cheong Fun stall is actually situated between the stall serving noodles and the stall which brews coffee — there is no menu board that lists the items available but I did overhear the stall helper’s conversation with another table where she said that they do carry Prawn, Char Siew, Egg, Minced Pork variants as well; there is also a weekend special, being the Roast Pork rendition which sounds really interesting. No idea if their Chee Cheong Fun are actually stone-milled, though it does carry that ribbed appearance that other stone-milled Chee Cheong Fun like the ones at Chef Leung and Rice & Roll carry. As far as it goes, I really enjoyed how this one went; the rice roll carries a subtle aroma from the rice slurry — slightly chewy in terms of texture whilst also being smooth and silken as one would minimally expect. The prawns here comes in chunks, ensuring that there is sufficient prawns with every bit of the Cheong Fun especially when compared against those that serve up their renditions with shrimp — that being said, the chunks of prawns do carry a prominent hint of its natural sweetness, while the Cheong Fun also comes with a good dose of soy sauce that is sufficiently sweet and savoury. A lot of folks here have also noted about the chili that comes alongside the rendition served here; unlike the full, dry sambal-esque aesthetic of the chili that comes with most Chee Cheong Fun around, the one here comes all bright red and comes with quite a fair bit of chili seeds — it’s undeniably punchy and gives quite a punch of spiciness even for those who are good with moderate levels of heat, without adding another dimension of savouriness to the dish.

There were definitely expectations hanging around my head while I planned for the visit here; that being said, I must say that it’s pretty worth making a trip here if you are a HK-style Chee Cheong Fun lover. Whilst the location may be a tad off for some given it is located in the North-West where it is not necessarily associated with popular food and does require a short bus journey from Choa Chu Kang MRT Station, I would say that this probably makes it to the list of one of the few places I will visit for good HK-style Chee Cheong Fun around the island!

Generous portion of greens and I would consider the a ‘premium’ veggie as compared to the usual cabbage. Sadly, the fish slices although huge, was pretty tasteless. The pork slices were too starchy and chewy for me to appreciate.

The coffee shop is located in a rather quiet part of choa chu kang. Occasionally, you can hear the MRT passing by but I find comfort in this area in the afternoons as it feels like it’s away from the hustle and bustle of the other parts of the neighbourhood, feels as though life has slowed down a little.
DO NOTE that this stall typically opens for breakfast and they close at around 12+ to 1+pm. Also, waiting time for the food can be 30 min or more (we waited 30 min for ours at around 12+pm). So you might want to head there early when you got some time to spare.
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#noodles #lunch #weekend #weekendeats #sgeats #igeats #sgfood #igfood #sgfoodie #igfoodie #foodie #foodieeats #whati8 #foodography #foodstagram #whattoeat #coffeeshop #jiaklocal #localsg #singapore #singaporefood #burpple #burpplesg #xindots #SOXINFUL #foodporn #foodgasm

this braised seafood beehoon with fish sauce is good stuff. perhaps due to the fish sauce.
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the broth is good on its own. but it levels up the beehoon by allowing it to soak in all of the goodness. ingredients are generous too. shrimps and sotong. egg with the beautiful yolk was an add-on.
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gonna jiak a few more times before i move house.
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$6.80 for this plate.
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#seafoodbraisedbeehoon #seafood #braisedbeehoon #beehoon #prawn #squid #sotong #tlbxlocal #burpple #hungrygowhere #8dayseat #whati8today #igfood #foodstagram #sgfoodporn #sgfooddiary #sgig #igsg #singaporeeats #sgeats #sgfoodie #sgfoodies #sgfood

Tze Char for routine family dinner. This is one of my favourite Tze Char places. The medley of dishes deserves your attention.

You can tell from the photo that I absolutely LOVE Yam Rings and this one does not disappoint . ($18)

The Curry Fish Head is rich in flavour and the gravy is the perfect accompaniment for the rice. ($25)

Strong in flavour, the Cuttlefish Kang Kong makes me want to eat my greens. ($18)

The highlight of my meal was definitely the Har Cheong Gai. It was crispy and well marinated yet not too salty. Yummy! ($15)

so right before catching master z with my dad, i decided to have curry chicken from @fuxiangsignatures.
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two big pieces of tender chicken drenched in sibei shiok curry and a piece of kantang. served with either rice or bread. curry was just mildly spicy so anyone can enjoy this. personally would prefer it to be spicier.
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a simple comfort food to me as this is my late mum's signature dish. so anything curry chicken just auto wins for me.
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$5.50 for this.
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#fuxiangkitchen #fuxiangsignatures #curry #currychicken #tlbxlocal #burpple #hungrygowhere #8dayseat #whati8today #igfood #foodstagram #sgfoodporn #sgfooddiary #sgig #igsg #singaporeeats #sgeats #sgfoodie #sgfoodies #sgfood

so right before catching master z with my dad, i decided to have curry chicken from @fuxiangsignatures.
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two big pieces of tender chicken drenched in sibei shiok curry and a piece of kantang. served with either rice or bread. curry was just mildly spicy so anyone can enjoy this. personally would prefer it to be spicier.
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a simple comfort food to me as this is my late mum's signature dish. so anything curry chicken just auto wins for me.
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$5.50 for this.
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#fuxiangkitchen #fuxiangsignatures #curry #currychicken #tlbxlocal #burpple #hungrygowhere #8dayseat #whati8today #igfood #foodstagram #sgfoodporn #sgfooddiary #sgig #igsg #singaporeeats #sgeats #sgfoodie #sgfoodies #sgfood

tofu was so so nia. sauce was bland for me and the portion of the egg could have been more generous.

claypot chicken was good. the marinade was done very nicely. and the meat was tender. and its very aromatic.

the curry fish head came with alot of vegetables. so i think we can actually not order vege or tofu in the future. the fish meat was easy to retrieve for noobs. loved the tau pok and beancurd skin. the curry was not too spicy.

but the separate chilli sauce on the side packed a punch. and its addictive too.

15 per pax.

#westcozcafe #curryfishhead #heigous #heigousxlocal #burpple #hungrygowhere #8dayseat #whati8today #igfood #foodstagram #singaporeeats #sgeats #sgfoodie #sgfoodies #sgfood